Entrée

Grilled Tomato and Basil Pizza

Using the Co-op's pizza dough makes this so easy! The following recipe is quite minimal, so use this as a starting point - try a more traditional one with tomato sauce, or pesto, and add meat if you like, or more vegetables. Once you've grilled pizza, you won't want to turn the oven on for the rest of the summer.

Crispy Polenta with Mushrooms

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. 

Chili and Fennel Egg Salad Sandwich

Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.

Persian Herb Frittata

This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens. 

Warm Snow Pea and Steak Salad

This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.

Ginger Citrus Soba with Snow Peas

This is a quick but oh so delicious soba dish, perfect for a warm night when you don't want to spend a lot of time heating up the kitchen.

Chicken Apricot Kebabs

These kebabs, marinated in a delicious coconut milk, lime, and peanut marinade, will definitely be a hit at your next cook out.

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.

Sautéed Artichokes Baked with Mozzarella

Marcella Hazan says, "Whenever I have demonstrated this dish, professional cooks...were startled at how dark I allowed the artichokes to get. But it is only then, when they have deeply and confidently browned, that they develop flavor, sapore."

Gluten-free Macaroni and Cheese

This is not a fancy or refined macaroni and cheese; this is mac and cheese straight from childhood, just yummy and cheesy!

Cashew Curry

You can get creative with the vegetables here: use what's in the fridge or what looks good at the store.

Celery Root and Mushroom Lasagna

Yes, lasagna does take a bit of effort, but this luxurious white lasagna made with an earthy, rich ragu, is worth every minute. This can be assembled ahead of time and refrigerated - just bring to room temperature before baking. For a vegetarian version, omit the prosciutto and use faux-chicken broth, mushroom broth, or vegetable stock instead of chicken stock.

Potato Rosemary Strudel

This is one of those effortlessly delicious and good-looking dishes that's great to have in your repertoire. It also re-heats really well, so bake it a day in advance if you'd like, then put in the oven to heat through just before serving.

Slow Cooker Spicy Red Beans

Who doesn't love slow cooker recipes?

Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.

Mushroom Tostadas

Mushrooms' texture and flavor hold up well to the warm spices of Mexican-inspired dishes.  

Pumpkin Fatayer

These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!

Quick Sausage and Mushroom Lasagna

If you'd like a meat-free lasagna, substitute the Italian sausage for vegetarian sausages, or experiment with hearty vegetables like eggplant or portabella mushrooms.

Shallot Tarte Tatin

The shallots and onions in this rustic tart take on a mild, sweet flavor, brightened by balsamic and red wine vinegar.

Mushroom and Wild Rice Frittata

This frittata is packed with a flavorful medley of ingredients and is perfect for weekend brunch. The chewy wild rice is an unusal but satisfying addition.

Tofu Parmesan

Try this delicious Tofu Parmesan on sandwiches, or with a side of your favorite pasta dish.

Butternut Squash Salad with Farro and Pepitas

The pearling process removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular. The pearled will take the shortest time to cook. If you’re not sure what you have, just use the cooking directions on the package. The cooking time and process in this recipe are for semi-pearled.

Summer Squash Gratin

Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.

Fried Rice with Snow Peas and Asparagus

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.

Swiss Chard and Ricotta Dumplings

This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.

Swiss Chard and Pork Pot-stickers

You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.

Quinoa Salad with Shiitakes and Fennel

If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.

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