Brussels Sprouts Pasta

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.

Fast Acorn Squash with Apples

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.

Eggplant Burgers

"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."

Herbed Tomato Sandwich

"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

Summer Squash Gratin

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.

Radish Top Soup

“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.”

Radish Curry

A radish curry? What a delightful combination!

Salad Of Sorrel, Endive And Mushrooms With Walnut Dressing

“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

Sorrel Soup

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!

Miso Soup with Mushrooms, Snow Peas and Tofu

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!

Pineapple Fried Rice

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.

Risotto with Lacinato Kale

$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.

Sausage and Cabbage Stew

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.

Avocado BLT Pizza

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

Endive and Celeriac Chowder

“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

Moroccan Chicken with Kumquats and Prunes

This dish combines the unique flavor of kumquats with the sweetness of prunes. Served over rice or couscous, this fragrant dish makes a delightful dinner. The chicken and sauce can be made up to one day ahead of time. When ready to serve, re-warm over medium heat, covered.

Mustard greens salad

Mustard greens are frequently underutilized, since there just aren’t that many recipes out there that highlight their flavor. Try out this symphony of spices, designed to bring out the best in your mustard greens!

Pan Seared Wild Salmon with Mustard-Caper Butter and Wilted Spinach

“Watch the oven carefully and set a timer. It may get a little smoky with the high heat, plus you do not want to overcook the salmon. It happens faster than you think. I usually like to take it out a minute before recipes indicate since I like it more rare than not. Finishing off the salmon in the oven makes for a restaurant quality cooked piece of fish. Just remember – do not move the fillets – you will be very tempted, but don’t do it. Leaving them alone allows for the nice crust to form in order for you to flip them over.” – Giao

Collard Greens Salad with Black Eyed Peas and Peanut Dressing

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.

Puffed Pancake

This is the perfect breakfast for a house full of guests over the holidays. Pop it in the oven and before you know it, you’ll have delicious breakfast for everyone. Kids can definitely play a leading role in this recipe as well!.

Warm Winter Vegetable Salad

This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus.

Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.

Gujarati Pancakes

Suggestions: Try all kinds of veggies like shredded carrot, minced red pepper, thinly sliced scallions. Top with a dab of chutney or your favorite sweet jam.

Slow Cooker Sweet Potatoes

Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!

Dragon Bowl

A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!

Peasant Kasha, Potatoes and Mushrooms

Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.

Green Eggs (No Ham)

A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”

Roast Chicken with Herbs Under the Skin

“Whether you use a small chicken or a great big roaster, this makes a succulent bird that’s as good cold as it is hot. The juices, which are flavored with the garlic, wine and herbs, make delicious pan gravy.” - Deborah Madison

Pattypan Squash Soup

$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

Swiss Chard, Sweet Corn and Scallion Soup with Noodle Nest Dumplings

"First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.

I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."