Entrée

1-2-3-4-5 Spareribs

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. 

Andouille and Chicken Jambalaya

This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!

Anné Yalçîn’s Turkish Chicken

Whether you choose to make the creamy or tomato based version, the savory warmth of Mediterranean home cooking will surely comfort family and friends alike.

Aronia Berry Bread Pudding

This bread pudding is ideal for a brunch or breakfast get-together, and is easy to prepare ahead of time.

Artichoke and Broccoli Frittata

A savory egg dish perfect for any time of day. Broccoli and artichokes are a mouthwatering mixture, and are only improved by the addition of sharp melted cheddar and pungent Parmesan.

Arugula and Asparagus Ribbon Salad

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.

Arugula Pesto

Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.

Autumn Minestrone

If you are a fan of minestrone, you will surely enjoy this veggie-laden version. The kale is a particularly nice touch, imparting a complementary texture as well as a nutritional punch. Wholesome and satisfying, this soup seems to get better in the couple of days after it is cooked. You may find yourself distracted in the quiet of your workday, looking forward to your leftovers.

Avocado BLT Pizza

YUM! We highly recommend using the Co-op's pre-made pizza dough for the crust of this tasty entree.

Avocado Burgers

A unique bean burger that utilizes avocado in the patty rather than as a condiment. A very nice variation on the veggie burger.

Bacon-BBQ Grilled Cheese

These indulgent sandwiches make a great weekend lunch. Try tempeh bacon if you want to keep it meat-free.

Baked Eggs with Collards and Cheddar Garlic Polenta

Visually, this breakfast takes the (coffee?)cake. Nests of cheesy polenta grits are lined with wilted collards and filled with a bright and cheery egg, then baked in the oven until the egg sets. Hearty and appealing.

Baked Oatmeal

This is the type of deeply comforting breakfast that conjures memories of your childhood-wintry mornings spent in the warm kitchen while windows fogged and the din of dishes clinked gently in the sink. Pots of coffee sputtered while you set the table. Warning: may make you want to stay in your pajamas all day.

Beer-Braised Pork Shoulder

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.

Beet and Fennel Soup

This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!

Beet Soup in Roasted Acorn Squash Bowls

This soup is nothing short of stunning. Vibrant. Mesmerizing. It is the dinner equivalent to typing in all caps, and begs to be described with exclamation points. Green! Orange! Red! Exciting! Great for guests, since many people have not seen a squash used as a bowl before. Serve with an arugula or spinach salad topped with fresh goat cheese.

Betty's Quiche

This is one of my favorite brunch recipes. It is easy to make, and while it bakes you can cut up a nice local fruit salad or get a load of laundry done. This recipe is dear to my heart as my mother-in-law used to make it. Now my husband continues the tradition of making this for a brunch potluck, or for the two of us leaving us with plenty of leftovers.

Blood Orange-Braised Cabbage over Barley

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.

BLTs with Green Garlic Aioli

These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.

Braised Lamb Shanks with Puréed Root Vegetables

Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alongside creamy polenta, classic mashed potatoes, or wide egg noodles.

Braised Pork with Fuyu Persimmon

This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.