This warm weather dish is the perfect reason to break out your spiralizer.
These crispy kale chips are delicious and addictive, but still good for you - the best kind of snack!
Duck fat provides unmatched flavor and richness in this simple roasted side dish.
Apricots turn even sweeter when grilled.
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 sweet grilled apricots topped with almond-flavored whipped cream are a perfect way to end a summer meal.
Seriously the most amazing, not to mention unexpected, Caesar salad.
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.
If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
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.
These crostini are topped with an easy, creamy spread that's loaded with spicy green garlic and tangy fromage blanc.
This dish of tender, sweet onions topped with breadcrumbs and melted blue cheese is easy to make on the grill!
Sweet Vidalia onions and Gorgonzola are made for each other. Serve this with crusty bread for an easy but elegant appetizer.
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.
These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
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.
In this icebox cake, whipped cream is enhanced with cream cheese and cream of coconut, and layered with graham crackers and lots and lots of mango, then topped with toasted coconut flakes.
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.
This Spanish sauce is also delicious with oven-roasted potato wedges, fries or even grilled shrimp or as a condiment for chicken, lamb chops or meatballs. It makes a great alternative to pesto as well: stir it into soups and stews or toss with pasta.
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.
Warm and lightly spiced, this simple soup is easily doubled for packing into lunches all week.
If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!
This is a simple twist on potato salad, with a quick sauce of avocado, fresh dill, and lemon.
If you grilling won't work for you, you can broil the chicken breasts instead. See the note for cooking instructions. This take on Green Goddess sauce calls for 1/2 cup of fresh herbs, and you can use any combination you like. Some good ones to try: basil, chives, cilantro, and parsley, or chervil, mint, and tarragon.
With layers of flakey dough, a filling of lemon-poppyseed-sugar with a hint of vanilla, and a bright purpley-pink glaze, these buns are well worth the effort of working with yeasted dough. This recipe is a much-speeded-up shortcut of the typical lamination process - it’s still somewhat complicated, but nowhere near as time-consuming as it usually is.
Mascarpone cheese and Meyer lemons are made for each other - both are mild and barely sweet, with a bit of tang. Together they make a rich and silky sauce that’s still light.
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.
This quick and easy noodle dish is light and flavorful, perfect for the first days of spring. Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.
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 is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.
This colorful risotto is deceptively simple to prepare, but be warned that if you go with red beets instead of gold, it is a bit messy.
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.
This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.
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...).
- Page 1
- next ›