"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! There are a variety of misos available for purchase at the Co-op. Experiment with different flavors- they will all taste great in this simple recipe.
“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
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.
Make the flatbread and citrus salad first!
Serve this tasty noodle dish with baked tofu for a great meal.
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!
“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
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.
Easy. Tasty. Purple.
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!.
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.
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.
Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!
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.
A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”
“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
$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
"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."
"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."
Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
“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