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.
Arugula could be substituted for watercress in this simple, one pan meal.
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 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 hearty chili is fall in a bowl, and is mostly made from basic ingredients you might already have on hand.
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!)
The day after Thanksgiving is a good time to lighten up in a big way. This salad is chock-full of seasonal produce, as well as a helping of leftover turkey.
Lime and jalapeno liven up this fresh take on cranberry sauce.
Keeping cranberries raw instead of cooking them ups their tart flavor. This super quick salsa is great alongside turkey and the rest of the trimmings.
These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!
Ginger, garlic, and miso make a mild, delicate sauce for Japanese eggplant and ground beef.
If you’ve never had stir-fried cucumber, you’ll want to give this recipe a try. The still crunchy cucumber pairs perfectly with the tender eggplant. Serve with steamed white rice.
Serve these hearty, garlicky beans with some good bread and a simple salad for an easy, people-pleasing, dinner.
No ice cream maker needed for this sorbet!
This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
This substantial summer salad is a meal on its own. Tender, grilled chicken and blanched green beans are tossed in a lemony vinaigrette.
Frying the tofu in a separate pan means you’ll end up with a nice crispy crust on the tofu cubes. Make a pot of rice, and this is an easy weeknight meal.
Light zucchini noodles are tossed with a sauce that’s similar to pesto - made with lemon, parsley, and garlic, it is a bright, flavorful sauce that’s good on everything. For a taste of summer in the dark days of winter, keep the extra sauce this recipe makes in the freezer.
This warm weather dish is the perfect reason to break out your spiralizer.
Duck fat provides unmatched flavor and richness in this simple roasted side dish.
Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
Served in fresh lettuce cups, this refreshing and hearty salad is so easy to make and makes a great meal on its own.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!
Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.
These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.
"I’m a big fan of smoothies. I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice. I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant at Willy Street Co-op.
"I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice... I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant, Willy Street Co-op.
The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
Easy, nourishing, and delicious, this hash will fill you up and make your house smell amazing while it cooks.
This is a simple twist on potato salad, with a quick sauce of avocado, fresh dill, and lemon.
For a golden, crisp crust and moist meat, this chicken is first weighted down with two bricks, then seared for a few minutes and finished in the oven.
Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Using premade enchilada sauce makes making enchiladas so simple! Dinner will be on the table in less than 30 minutes.
Get creative with these: you can squeeze your own juice, or try a fresh blend from the Co-op's juice bar.
This hummus is a vibrant bright pink thanks to the addition of steamed beets.
This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.
Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
This cookie couldn't be any easier to make and are great as is for snacking on and dunking in milk, but are easy to change up as well (dip in chocolate, add lemon extract and poppy seeds, dust in cocoa powder or confectioners' sugar...).
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