This pasta dish with caramelized onions and lots of garlic is a lovely way to use beets and beet greens. Use gold beets, or you’ll end up with pink pasta!
This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens.
I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!
Pineapple adds a sweet, fruity flavor to these very easy baked beans.
Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.
Thanks to a few different kinds of mushrooms and lots of warm spices, this rich and wholesome soup is full of deep flavor.
This is amazingly close to spinach and artichoke dip in sandwich form. Three different cheeses, fresh spinach, and really good bread make this a grilled cheese you’ll want to make again.
Spring has arrived, and with it rhubarb and strawberries! This almond cake with a sweet marzipan base is complemented beautifully by a simple, tart compote. For Passover, simply substitute the flour with finely-ground matzo meal.
Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.
Sweet caramelized onions, melted blue cheese, and crispy bacon are classic burger toppings for good reason.
Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.
Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.
A couple of tips: full-fat coconut milk is a must here, and to keep the coconut cream bright white, use regular white sugar.
Grilling on a hickory plank gives beef a pronounced smokey flavor, and gives you perfectly tender results every time.
The method of cooking salmon on a cedar plank over an open flame goes way back. Soaking the plank first helps to ensure that the fish remains moist and tender, and it steams slowly, absorbing subtle smokiness from the wood itself, as well as any herbs or spices you use. This recipe is quite simple, calling for just some salt and pepper and optional dill and lemon.
With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.
This chicken is cooked at 500℉ for about an hour, and is packed with flavorful garlic and citrus. Potatoes and carrots are roasted in the same pan as the chicken, so if you throw together a simple green salad while it’s in the oven, you have a filling, mostly hands-off meal.
This quick curry is perfect for a weeknight. Serve with warm flatbread.
With their rich, buttery flavor, Yukon Gold potatoes hold their own in this simple, unadorned gratin.
This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.
A lemony vinaigrette gives roasted parsnips, onions, and sweet potatoes a welcome brightness and freshness.
Classic appetizer, minus all the oil. These are great to have in the freezer - you can just bake them from frozen for a quick, cheesy treat.
Marinating in olive oil, lots of garlic, rosemary, and lemon zest makes these pork chops tender and flavorful.
Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or as a topping for burgers.
For a decadent dessert that everyone will enjoy, try these chocolate peanut butter bars.
For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.
This unique take on dal is loaded with broccoli and warm spices.
If you find yourself with a lot of broccoli on hand, try making a double batch of this pesto - it keeps beautifully in the freezer.
Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also really good on a piece of toast when you want a quick snack.
This is a hearty dish that vegetarians, vegans, and meat-eaters will all appreciate, making it ideal for a potluck or dinner party. For a wheat-free dish, you could even swap the couscous with quinoa.
Similar to Hasselback potatoes, this is a knock-out side dish made up of very thinly sliced potatoes nestled in a baking dish, seasoned simply with salt and pepper and fresh thyme.
Honey Bee Bars are a staple at the Willy Street Co-op, and a longtime customer favorite. Now you can make them at home -- this recipe couldn't be easier.
Customer favorite from the Co-op's deli.
This hearty vegan main dish is perfect for a special occasion. The parsnip and potato mash is great on its own too. It also freezes well, and many of the components can be prepared ahead of time.
Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
This nutty pasta dish is great with quinoa spaghetti, if you’re cooking gluten free.
Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.
A blend of bonito flakes, dried kombu, and shiitake mushrooms contribute to an even meatier-tasting burger. Take care not to overwork the ground meat.
French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.
This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.
A Willy Street Co-op Deli favorite.
Another favorite from the Willy Street Co-op's deli.
Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well - just freeze after you’ve baked them.
With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.
This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
Here is a dinner that’s as nice to make as it is to eat. It’s full of savory, oniony, lemony goodness, and is a basically hands-off, one-dish meal.
This delicious, towering layer cake is actually refined sugar- and dairy-free, and is made with whole grains. If super sweet desserts aren’t your thing, this is the kind of cake to make you wish you had a fall birthday (unless you're lucky enough to have one). (Don't be totally put off by the preparation time -- this includes four hours while the coconut milk is chilling, plus the the time for the cake to cool before frosting!)
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