Reminiscent of cheesy baked pasta dishes, this casserole is hearty, but thanks to the spagetti squash instead of pasta, won't leave you totally stuffed.
Warm and comforting, this will surely become a new favorite (try it at Thanksgiving!).
When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.
This multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
Roasted pork tenderloin and cranberries are roasted in the same dish in this festive fall dinner.
This is a hearty salad with an unexpected and satisfying combination of ingredients.
This thick, date-sweetened smoothie is an excellent way to enjoy fresh figs when they’re in season.
This simple salad is worthy of a dinner party, but is so easy to make, it’s good for a casual weeknight dinner too.
These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).
Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.
The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.
Here’s an ideal dinner to make when it’s too hot for a long stretch at the stove.
Light, fragrant, and full of the season's most flavorful vegetables, this lasagna will be loved by all!
This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.
This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.
Topped with decadent dairy-free mayonnaise, these hearty broccoli burgers make a delicious meatless meal.
Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.
Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you.
I like to pair this with a green salad, or sautéed cabbage or kale.
This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.
A good friend of mine gave me a green tomato pie recipe a few years ago to deal with a season of tomato blight. I've adapted this surprising and tasty dessert to make it totally local.
I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!
If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!
When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.
This is a fresh, easy, and very colorful salad that's sure to impress.
Freshly toasted spices with ripe, in-season peaches make this an incredible appetizer.
This hearty salad is easily doubled if you're feeding more than two.
Thank goodness, you don’t actually need to peel the 40 cloves of garlic here. This easy chicken dish is moist and infused with flavor.
The filling for these burritos will be sure to please everyone – creamy with black beans and nicely seasoned.
This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.
A perfectly light and fresh summer tomato sauce to serve over pasta.
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
Pure summer in a glass. This recipe is easily doubled.
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
Fragrant, saucy lamb is ladled over orzo with loads of chopped parsley, then topped with generous amounts of feta and kalamata olives in this hearty, Greek (-inspired) meal. This crowd-worthy dish is easy enough to make (just two dirty pots!), but doesn’t taste that way.
Serve with an herby, lemony salad for a satisfying meal, or serve as a side dish alongside something grilled. Try using gluten-free pasta!
This chicken dish is so quick and healthy, with marjoram infusing it with flavor. Pressing the chicken under an additional skillet while cooking results in moist meat with a crispy exterior.
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.
When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.
This salad is just as good served cold or room temperature.
The anchovy-basil sauce turns this chicken dish from yummy to amazing.
Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.
So many green vegetables would go well with lemon and ricotta, so mix it up with asparagus pieces, green beans, or baby spinach, adjusting the cooking time as needed.
Add fresh herbs or chopped red onion to spice up this basic recipe
This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free.
Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.