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.
This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
This meal-sized salad is summer on a plate.
A marinade of yogurt, orange, cumin, and saffron flavor these juicy chicken kebabs. Served with lime wedges and lavash or pita, it's a special but deceptively easy meal.
Classic, cool, and refreshing cucumber salads are a welcome summer side dish, and a nice counter to grilled meats.
Miso dressing is an unexpected but enjoyable choice for pasta salad, giving it a nice umami punch!
This is a really fast, easy dinner, and ideally suited to summer: no cooking required!
Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.
Adding a generous amount of shredded zucchini to these burgers ensures that they'll stay juicy on the grill.
With only a handful of ingredients, this is a surprisingly simple dinner to throw together. Serve with steamed rice or rice noodles.
This recipe is meant to be a guide: you can add different liquids, vegetables, and seasonings - it's a very forgiving recipe. If you'd like to use a slow cooker instead of a Dutch oven, be sure to reduce the liquid so that it doesn't boil over.
Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it's packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
The secret ingredient in this guacamole is smoky and rich mole sauce. Just a little turns regular guacamole into something very special!
These very tasty veggie burgers will be a hit at the dinner table.
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
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.
These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.
Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.
Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.
You may be doubtful about combining avocados with coconut oil -- after all, avocados are so creamy and rich on their own. But the combination of these two healthy fats is incredible! You'll be tempted to add avocado and a slather of coconut oil to every sandwich you make. These tartines make a perfect hearty breakfast, lunch or dinner.
This richly-hued, intensely flavorful kale is a customer favorite at the WIlly Street Co-op's Deli.
This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.
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.
Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.
Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
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.
A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!
With a pot of jasmine or basmati rice, this makes for a fast and easy dinner.
It's hard to believe that such straightforward ingredients and a simple cooking technique result in such a complex-flavored dish. These saucy Chinese-style ribs are succulent and richly sweet and sour. The numbers in the title are a reference to the ingredients that the ribs simmer in.
This method of cooking is typical of many Chinese dishes; the beef is quickly tossed in a sauce, and is then placed in a hot pan. No need to marinate!
What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.
These cupcakes take just a few minutes to make, and their flavor is over-the-top, intensely delicious!
We think of pesto as a summertime food, but this easy version uses kale with some parsley to give you fresh pesto, even when there's no basil in sight!
Baby spinach or butter lettuce would also go great in this unexpected salad.
This stewed chicken is cooked in a richly-spiced, citrus-y sauce. Be sure to leave yourself enough time to marinate the chicken!
This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the strips of salami for a vegetarian dish.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
This is a cheery, filling salad, full of texture and bursts of flavor. A bonus is that it's a snap to prepare.
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.
This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.
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.
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!