Onion Pandade

"Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. This makes a wonderful vegetarian main course with a green salad on the side... it would also be a warming accompaniment to a roast chicken or even some roast beef."

Tofu Millet Patties

Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!

Gingered Carrot Soup

What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?

Spaghetti Squash Gratin with Chanterelles

“The chanterelles were at the Bellingham, Washington farmers’ market on Columbus Day. My farmer friends had spaghetti squash in their garden, so we put them together for dinner. I wouldn’t have thought so, buy they made a wonderful dish and one that’s incredibly easy to prepare. As always, foods in season together taste good together.” - Deborah Madison

Beet and Fennel Soup

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

Raw Zucchini Crudo Salad

Another recipe from the ever tantalizing and gorgeously photographed http://kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in WI every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% locally.

“Feel free to change up and play around with your choice of cheese and herbs. Dollops of fresh ricotta with chervil and dill would be brilliant together. I picked the herbs below since they’re growing like mad in our garden right now. Plus, when fresh feta comes knocking at our door, mint is never too far behind.”

Farmers’ Stew

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.”

Greens and Goat Cheese Quiche

Originally this fabulous Luna Circle Farm CSA recipe called for sorrel, but can really be made with any flavorful leafy green. Experiment with your favorites! -SR

Margot’s Split Pea Soup

An old housemate passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup! - SR

Shell Beans and Summer Vegetables Stewed in Their Own Juices

“This humble braise more or less cooks itself. The vegetables are cut into large pieces (quick to prepare) and are meltingly tender when finished. Some might say they’re overcooked, and they are soft, but this only brings out their flavors. Once, when I added some pesto at the end, the familiar flavors told me that I had made a soupe au pisou, only a heartier version.” - Deborah Madison

Roasted Summer Tomatoes

Served with crusty bread, as an accompaniment to the perfect baked/grilled meat or tofu, or as its own main course, you and yours will be astounded at how delicious this beautiful meal tastes!

Fried Green Tomatoes

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.

Mexican Black Bean Burgers

These lightly-spiced, savory black bean burgers topped with creamy avocado are just the dinner for a night like this!

Buckwheat Noodle Salad

Utilizing Eden Food's rich, nourishing soba noodles made from 100 percent buckwheat flour, an ancient health food. Earthy, deep brown color, delicious flavor combines with shiitake, wakame and delicate onion flavor for a dish that is great served hot or cold.

Potato and Oregano Pizza

A twist on the usual pizza, this recipe uses Willy Street's own pizza dough to make a delightfully dish!

Arugula Pesto

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

Spaghetti with Ramps

Ramps are a delicious wild plant that lends a complex onion-like flavor to dishes. It's native to WI and only available at the beginning of spring. Enjoy this delicious tidbit of nature while you can!

Green Veggie Sauce

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

Italian Spinach and Potato Roulade

This is like a giant rolled dumpling, with a spinach filling. A potato dough reminiscent of gnocchi is rolled around the filling, then the whole thing is wrapped in cheesecloth, boiled in salted water, and served hot, in spiral-patterned slices.

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.

Eggplant Fritters

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.

Chicken Stock

This homemade chicken stock will add delicious flavor to your recipes--you'll never go back to canned stock!

Simple Spaghetti Sauce

This easy sauce will get dinner on the table in a hurry. Customize the seasonings to your palate.

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.

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.

Steamed Acorn Squash with Lime and Scallion

Almost effortless to prepare, but gratifying. Lime and scallions make unlikely companions for squash, but it works. Lime juice tempers the sweetness of the squash, while scallions lend a savory touch. A nice diversion from more traditional squash recipes.

Simple Miso Tofu Soup

A light and healthful dinner. Simple to prepare, though very restorative. Miso, a fermented food, aids digestion and is rich in Vitamin B and trace minerals. Tasty, as well as beneficial for the immune system.

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.