Oniony-herby-garlicky goodness, this recipe is a keeper!
This recipe comes together quickly and is a nice dish to bring to potlucks (and picnics!)
Celery root and lentils go so well together, and the walnut oil in this dish takes it to another level!
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
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.
You'll have enough gravy for mashed potatoes, so you might whip up a batch to serve alongside.
This dish was created by Jeremy Johnson, Willy West's Meat Manager Extraordinaire. A nice hands-off recipe, this is great served with mashed potatoes or roasted sweet potatoes.
This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.
Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
Slightly sweet with citrus notes.
A surprisingly tasty combination!
A tart and sweet twist on traditional chicken salad, and a great way to use leftover chicken.
A new twist on grapefruit for breakfast.
The tangy pomegranate seeds infuse the sauce for this savory chicken dish. Excellent with rice pilaf and leafy greens.
A wonderful dish that is excellent over rice, couscous, or quinoa.
A great new twist on a traditional Greek dish!
A delightful side created by the talented Jennie from "In Jennie's Kitchen."
Getting quality cheese is essential to this recipe. This dish is quick and delicious! Serve with a spinach salad and some wine and you will have quite the wonderful feast.
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
Served with a green salad, these squash halves are a flavorful and filling dish that will surprise and delight!
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.
"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."
"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison
"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.
An unusual and yummy pasta dish!
A simple and filling dish that highlights seasonal produce.
A meal in itself!
A decadent yet simple springtime dish.
“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”
A radish curry? What a delightful combination!
Quick, easy and tasty!
A quick dinner utilizing quintessential WI spring produce: fiddleheads and ramps.
A delicious springtime tart, perfect for a weekend brunch!
“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com
Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!
Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!
“Perfect to celebrate the first mushrooms of spring.” – Sarah Myers
This springtime risotto is totally worth the effort of cooking it.
When making this soup, keep in mind that the spicy flavors will increase as time goes on!
Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.
A longtime Deli favorite!
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. The cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate.
An awesome homemade Reuben Sandwich.
This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.
YUM! We highly recommend using the Co-op's pre-made pizza dough for the crust of this tasty entree.
A delicious way to enjoy celeriac and kohlrabi! Serves 4-6 as a side dish, 2-3 as a light lunch with salad
A rich and indulgent breakfast treat from our friends at MACSAC!
“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