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.
This old standby has been updated a bit, but is still delicious.
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.
When braised, chuck becomes one of the most tender cuts of meats. This recipe has you brown the meat and then cook at a long, gentle simmer in coconut milk. Whatever you do, don't rush the cooking, or the beef will end up chewy. Try serving this over 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!
This is an easy dinner for a steamy summer evening.
A yummy cold chicken salad that is just the thing for a healthy and hearty lunchtime fix.
Serving collard greens with black-eyed peas in considered to be a lucky dish in the new year. The greens symbolize wealth, the black-eyed peas health. Enjoy this salad as 2010 winds down- it’s delicious spicy flavors will ring you into the new year.
If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.
If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.
This is a gorgeous, Thai-inspired pasta dish, rich and creamy with coconut milk, ginger, and garlic, and tinted deep green from spinach and mint.
This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make!
Polenta is without a doubt very easy to make, but packaged rolls of pre-cooked and sliceable polenta are so convenient! In this recipe the polenta is topped with sautéed mushrooms deeply browned in butter and thyme, then simmered in white wine.
Use a non-stick pan or well-seasoned cast iron skillet for perfectly crispy, golden-brown tofu.
This Thai-inspired recipe makes a perfect healthy dinner for one, but can be easily multiplied for more servings.
This easy crustless quiche features broccoli and sharp cheddar baked in a creamy custard.
Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.
Refreshing and detoxifying.
A warm, satisfying noodle dish.
This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.
A delicious and elegant vegetarian entrée. If you have time to make your own cornbread for the dressing from scratch, do! The cornbread is best made a few days ahead of time so that it's a bit dried out.
A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!
Seriously. It is the easiest kale/potato soup ever and SO delicious.
This basic stir-fry can be altered according to whatever vegetables you have on hand. Experiment by creating colorful combinations of vibrant vegetables, varying textures for additional appeal.
The flavors of Indian food in an easy, one-pan dish.
Fresh seasonal produce makes this dish shine! Serve as a vegetarian entree or a side dish for any meal.
Canned salmon boasts four times the amount of heart-healthy omega-3s as canned tuna!
This is a super quick and easy breakfast on the go, and as a bonus, you get to include fresh and seasonal veggies in your early morning fare.
"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."
These crispy golden fritters are a warm, nutty compliment to other vegetable, rice or meat dishes. They can also stand alone as a simple earthy, yet rich meal.
A wonderful dish that is excellent over rice, couscous, or quinoa.
This crowd-pleasing Chinese main dish is quick and easy.
Make the flatbread and citrus salad first!
This savory dish is appropriate for any meal. Try it at your next brunch gathering!
This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.
This is a quick-fix and can easily be made vegan.
A favorite from the Willy Street Co-op Deli!
“Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison
Delectably spiced dish that will help get more nutritious and delicious greens into your diet!
Another favorite from cooking goddess Deborah Madison that fits perfectly with the Eat Local Challenge. Her description reads, “It’s such an easy pleasure to make this dish, I always imagine it would be ideal for tired farmers at the end of the day- or tired anyone. While the onions sizzle in olive oil, you’re cutting eggplant and squash into big bold pieces. Into the pan they go, a thigh-fitting lid goes on top, down goes the heat, and the vegetables stew briefly in their own juices until tender. You can be completely relaxed and improvisational with this stew, for it really reflects the generous spirit of the market with all its choice and variety. Any kind of squash, onion, or eggplant will be fine, in any proportion. I find that some of the skinnier eggplants are interesting here: Yellow squash definitely enlivens the appearance; pattypans can be cut into thick wedges; zucchini into 2-inch logs, than halved or quartered, etc.”
This is a great recipe because it's so adaptable to whatever produce is in season. Perfect for picnics and potlucks, too!
Acorn squash is one of those wonderful produce items that is so simple to prepare, and so tasty to eat. Paired with another of fall's gems, the apple, this dish is quick, easy, and good for the whole self.
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.
Tradition calls for latkes to be served for Hanukkah, but they are also family favorites anytime.
Using ciabatta bread for pizza crust makes getting dinner on the table fast and easy. This pizza is topped with a tasty and classic Italian combination of sweet cherry tomatoes, fennel, briney black olives and savory parmesan.
This easy skillet dish will use up some of summer's bounty of zucchini.
Quick and easy chili!
Fried green tomatoes are the perfect solution to the impatience resulting from watching your tomato plants daily, hoping to find a splash of red or orange or yellow.
For a vegetarian take on this easy and delicious recipe, use pan-fried cubed tofu instead of the shrimp, and omit the fish sauce.
This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.