Gluten-free

Prosciutto Arugula Salad Rolls

These delightful rolls are simply slices of prosciutto wrapped around a bit of lightly dressed arugula salad - an easy and tempting appetizer.

Pumpkin Tortilla Soup

Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin. 

Purple Coconut Rice

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. 

Quick and Simple Kumquat Marmalade

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.

Quinoa Crusted Onion Rings

Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!

Quinoa Pasta with Spinach and Tomatoes

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.

Radish Curry

A radish curry? What a delightful combination!

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.”

Rainbow Beets with Orange Vinaigrette

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!

Raw Nut Pâté

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.

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.”

Red Fruit Salad

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!

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

Roasted Cauliflower with Garlic and Fresh Mint

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!

Roasted Chicken with Cippolini

When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.

Roasted Endive with Satsuma Glaze

The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.

Roasted Kale

Another great way to get nutrient packed kale into your diet!

Roasted Parsnips and Butternut Squash

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

“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.”

Roasted Rhubarb

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.

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!

Rob Summerbell's Killer Guacamole

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...

Root Ribbons with Sage

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.

Salad of Jicama and Papaya

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.

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

Salmon with Apricot Salsa

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!

Satsuma Sorbet

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.