This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour, giving it a toasted, nutty flavor.
Fresh apricots lend themselves nicely to savory dishes. They turn plump and release their sugars when cooked, making this meal the perfect balance of savory and sweet.
This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!
This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.
Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
This delicious smoothie is an excellent way to start the day. This recipe also makes incredible popsicles! Double or triple the recipe, pour into molds, and freeze.
Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.
Sautéing ramps with shallots in butter is a great treatment for these harbingers of spring.
This salad of simple ingredients is so refreshing!
This dish is perfect for making the slow transition from summer to fall.
Roasting is not the usual treatment that radishes get, but try it once, and you'll see they're amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you've got quite a dish.
This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
This meal-sized salad is summer on a plate.
A marinade of yogurt, orange, cumin, and saffron flavor these juicy chicken kebabs. Served with lime wedges and lavash or pita, it's a special but deceptively easy meal.
Classic, cool, and refreshing cucumber salads are a welcome summer side dish, and a nice counter to grilled meats.
Miso dressing is an unexpected but enjoyable choice for pasta salad, giving it a nice umami punch!
This is a really fast, easy dinner, and ideally suited to summer: no cooking required!
Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.
Turkish people know how to cook vegetables like no one else, and these incredible zucchini fritters are no exception. Served with an easy salad of sliced tomatoes drizzled in olive oil, this is a perfect summer meal.
Adding a generous amount of shredded zucchini to these burgers ensures that they'll stay juicy on the grill.
Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it's packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.
Zucchini and ricotta are nestled in a deliciously flaky and soft free-form crust in this straightforward galette. Good served hot out of the oven or at room temperature.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
Hearty seitan and mushrooms form the base in this rich and flavorful chili.
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.
These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.
Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.
Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.
You may be doubtful about combining avocados with coconut oil -- after all, avocados are so creamy and rich on their own. But the combination of these two healthy fats is incredible! You'll be tempted to add avocado and a slather of coconut oil to every sandwich you make. These tartines make a perfect hearty breakfast, lunch or dinner.
This richly-hued, intensely flavorful kale is a customer favorite at the WIlly Street Co-op's Deli.
This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.
This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.
This easy crustless quiche features broccoli and sharp cheddar baked in a creamy custard.
This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make!
Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.
Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!
What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.
We think of pesto as a summertime food, but this easy version uses kale with some parsley to give you fresh pesto, even when there's no basil in sight!