A fresh look at potato salad.
This chicken dish is so quick and healthy, with marjoram infusing it with flavor. Pressing the chicken under an additional skillet while cooking results in moist meat with a crispy exterior.
These delightful rolls are simply slices of prosciutto wrapped around a bit of lightly dressed arugula salad - an easy and tempting appetizer.
Pumpkin pie, without the fuss--or fat--of the crust!
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
Purple rice cooks up sticky and very slightly sweet. It's delicious in this coconut rice recipe, topped with crispy fried shallots and toasted cashews.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!
If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.
A radish curry? What a delightful combination!
“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.”
Crunchy and vibrant, this salad is flavorful and refreshing.
We are lucky here in Wisconsin to have 4 distinct seasons. Unfortunately, by this time of year there aren’t a lot of local produce choices available to us. Thank goodness for our root vegetables, which stay with us to the welcome arrival of spring. Combine local rainbow beets with very in season (if only in FL and CA) citrus for a fresh winter dish that is sure to please!
An amazing raw pudding that can add a healthy twist to a romantic dessert.
A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
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.”
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
Fluffy and hearty, this salad is chock-full of fresh and flavorful ingredients. Substituting brown rice for the red rice would work fine, too.
Simple and delicious! The accompanying green sauce adds a bright punch of flavor.
“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
Beautiful color and fantastic flavor, this one is a keeper!
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
An unusual and comforting flavor combination, perfect for autumnal weather.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
Roasting the cauliflower and garlic together not only saves time, but also infuses the cauliflower with the garlic's robust flavor. Mint also adds a surprising and delightful flavor to this simple and tasty dish!
This quick, one-pan meal will surely become a favorite.
Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
A simple and delicious Eat Local Challenge recipe.
Great stirred into mayo for an instant aioli!
Another great way to get nutrient packed kale into your diet!
A dish you will remember fondly. Bright in their oranges, whites, greens and blacks, these roasted autumn vegetables with parsley and kalamata olives contrast sweet with salty. The olives make this savory side something special.
“Roasted peppers can be expensive to buy but are very easy to make. When peppers are in abundance, roast some and freeze for later use. One way to do this is in freezer boxes, separating the layers with waxed paper.”
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
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!
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
A gratifying guacamole with a lot of bang for your buck in the flavor department! Heavy on the garlic and onion, this divine dip will boost your morale as well as your immune system! One bite and you will certainly return for more. And maybe just a little more...
Serve with crusty bread for sopping up the flavorful pan juices.
A favorite served by the WSGC Deli.
Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
This salad is summer food at its finest. Crisp, juicy, refreshing and textured, jicama and papaya make an unlikely yet delightful duo, especially when paired with this light orange juice dressing atop a bed of crunchy Bibb lettuce.
“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
This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.