Muhammara is a delicious spread made from toasted walnuts are roasted red peppers. It's popular throughout Syria, Lebanon, and Turkey. This recipe calls for lemon juice, but many versions call for pomegranate molasses instead. If you have some on hand, you may want to try it instead of lemon juice.
This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.
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.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
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.
Pair this with some sautéed vegetables for a delicious meal.
This sweet potato side dish would be perfect on the Thanksgiving table - you can easily double or triple the recipe for a large group.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
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 raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
Serve with an herby, lemony salad for a satisfying meal, or serve as a side dish alongside something grilled. Try using gluten-free pasta!
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.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.
This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.
Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.
Leftover pork from this easy dinner is fantastic in a sandwich the next day.
This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.
Scented with leek and garlic and enriched with cream and Gruyère, this gratin is baked in a low oven, which leaves a crispy crust and buttery potatoes. A mandoline will make quick work of the potatoes!
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.
These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.
Crunchy and vibrant, this salad is flavorful and refreshing.
Sautéing ramps with shallots in butter is a great treatment for these harbingers of spring.
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
This is a customer favorite from the Willy Street Co-op's kitchen. Make a hearty sandwich with it, or eat it by the spoonful.
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
Fluffy and hearty, this salad is chock-full of fresh and flavorful ingredients. Substituting brown rice for the red rice would work fine, too.
Simple and delicious! The accompanying green sauce adds a bright punch of flavor.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
This quick, one-pan meal will surely become a favorite.
Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
This comforting, mostly hands-off meal has a sauce built right in, and has the kind of flavor that seems (deceptively) like you worked on it all day. It does take 24 hours to marinate, so plan ahead.
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.
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
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.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
Serve with crusty bread for sopping up the flavorful pan juices.
Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.