"If you've always been a bit disappointed by icy semifreddo and other machine-free frozen desserts, I feel your pain. But trust me - even after sitting in the freezer for 24 hours, this baby is creamy, soft, and seriously good - not an icicle in sight. Delicious as a dessert or on its own, it would also be brilliant in all those places that ice cream works so well. Yum. The only thing is that it is quite strongly honey-flavored, which is great in most cases, but could be a little overpowering as an accompaniment to something like passionfruit souffle." -Jules Clancy
This dessert is light and refreshing, and is especially good after a spicy meal.
A bit of cardamom takes this simple smoothie from everyday to unexpected.
Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.
The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.
Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
Serve with some good bread for a wholesome, warming dinner.
This is a festive, straightforward recipe, and is easily doubled for company.
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
This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.
Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.
Perfect for guests, or for a nutritional boost at home!
Quick, easy and tasty! A great way to use up leftover rice.
These will become a favorite weeknight dinner!
This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit.
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
Pan roasting the millet here brings out its nutty flavor. If fresh corn isn't in season yet, use frozen corn.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.
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.
I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.
This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.
This quick skillet isn't just for breakfast - it's an easy dish to prepare any time. Savory mushrooms, bacon, and eggs pair wonderfully with fresh green arugula.
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!
This unusual flavor combination complements Asian-inspired rice and rice noodle dishes.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
This is a classic combination of vegetables used for kimchi, the fermented side dish of Korea. Unlike traditional kimmchi, however, this dish is unfermented, which serves the needs of those wanting immediate gratification for a zippy accompaniment to any meal, particularly one served with rice or rice noodles.
Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.
The perfect topping for a Greek Orange Yogurt Cake!
This sweet potato side dish would be perfect on the Thanksgiving table - you can easily double or triple the recipe for a large group.
A quick, Indian-flavored side dish to spark up any meal.
“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
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.
$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
Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.
This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
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.
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.
A lovely alternative to basil pesto, this kale pesto is great on sandwiches, pasta and anywhere else pesto is a plus.
These dilly beans will remind you of summer all winter long. Makes 5 or 6 pints.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.
Another Eat Local Challenge friendly recipe that makes great use of tasty local eggs and fresh herbs!
This quick-to-fix dish will please family or friends.
This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.