Crunchy and vibrant, this salad is flavorful and refreshing.
Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.
Wild rice grows truly wild in Wisconsin, not just cultivated as in other states. Nutty, filling, and flavorful, this pilaf is a wonderful everyday dinner addition, but would also be welcome at the Thanksgiving table.
Vanilla and almonds go so well together that you might find that you prefer it unsweetened. If not, this recipe has different options for sweetening to your liking.
This sauce is so addictive. Try tossed with rice or udon noodles with vegetables for a filling meal.
Thin down this sauce down to use as a tangy salad dressing, or leave it thick to spread on sandwiches, or as a dip for vegetables.
This slighty sweet, salty dressing takes a bowl of simple steamed vegetables and warm grains to another level.
Made with whole grain oats and seeds, these crackers are high in protein and fiber, and are really easy to make! If you use gluten-free oats, the crackers are gluten-free, too!
Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
This flavorful and hearty side dish is a perennial favorite at the Willy Street Co-op, and is perfect for the Thanksgiving table!
Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.
This is a festive, straightforward recipe, and is easily doubled for company.
Even if you didn’t grow up eating roasted chestnuts, there’s something very nostalgic about them that makes them a perfect treat during the holidays.
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.
Tomato adds depth and unexpected favor to this creamy squash soup. Serve with grilled cheese sandwiches for a filling meal.
Nutty toasted pecans are a nice complement to Brussels sprouts.
This hearty pasta dish makes a great dinner: fast and easy, and full of flavor. Omit the bacon for a just as satisfying vegetarian meal.
Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.
Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.
Feel free to use whatever lettuce or blend of greens you like here.
Baba ghanoush is a Levantine eggplant dish that's perfect slathered on a slice of baguette, making it excellent picnic food. It's richly flavored with tahini, lemon, and lots of garlic.
Eggplant doesn't need a lot of preparation to taste great. Specialty varieties like Lilac Bride often lack the astringent flavor and big seeds that Italian Globe eggplant sometimes has.
This crowd-pleasing Chinese main dish is quick and easy.
Marinating tofu for just 15 minutes permeates it with flavor, and creates a nice glaze after it's baked. Italian frying peppers bring loads of taste but no heat.
With loads of summer vegetables, hearty mushrooms, and plenty of sweet Hungarian paprika, this vegetarian goulash is full of texture and flavor. Leftovers keep wonderfully for lunch boxes, as well.
If you don't have a grill or the space for one, a ridged, cast-iron grill pan works great. Heat over medium-high heat, and cook the tuna for 4-6 minutes, turning once.
Skirt steak and sweet fried peppers are infused with garlic in this pasta dish. Makes enough for a crowd!
Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.
This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.
Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.
This jam adds depth of flavor wherever it's used: layer on pizza instead of tomato sauce, spread on a sandwich, or serve with cheese and crackers.
Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.
This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.
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.
Bunched turnips, or Harukei turnips, are small, snowy-white turnips with a very mild flavor. They cut the fattiness of the pork in this Louisiana-style dish. Try serving over steamed white rice.
Piled high with spiced ground pork, black beans, and diced avocado, these tacos are not only super-flavorful, but can be on your table on 20 minutes. Needless to say, a margarita would go very nicely!
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.
Snap up ramps when you see them - they make a very short appearance!
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.