A simple and delicious Eat Local Challenge recipe.
Tomatillos are a wonderful but perhaps underutilized WI fruit that is available in great abundance this time of year. Experiment with making your own salsa and have fun with Eating Locally!
I’m such a sucker for Brussels sprouts- they are exciting to carry home on the stalk from market, fun to cook, and look like adorable mini cabbages. Here’s another fabulous Brussels sprouts recipe to rock during the Eat Local Challenge!
Another Eat Local Challenge friendly recipe that makes great use of tasty local eggs and fresh herbs!
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.”
A wonderful cooling dessert recipe that can make use of whatever delectable local fruit is around. Experiment, go wild and enjoy this Eat Local Challenge friendly dessert!
“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.”
A savory alternative to the old standby corn on the cob.
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
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 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
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!
Lovely on the eyes and on the palate, making herbal honey is a fun way to add variety and creativity to your pantry. This is also a great gift idea!
Cool and refreshing.
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.
Sesame honey candy, or pasteli, is a traditional Greek confection which combines the simplest of ingredients to create a wholesome, natural treat featuring three simple ingredients: sesame seeds, honey and unrefined sea salt.
A lovely way to get still more greens into one's diet!
Creamy avocado complements tangy grapefruit in this healthy summer time 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.
Refreshing and detoxifying.
The fresh, summery flavor of sugar snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.
A tasty spinach salad with cooling cucumber and succulent mango.
These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.
Cauliflower with a puffed-up omelet baked on top!
A yummy cold chicken salad that is just the thing for a healthy and hearty lunchtime fix.
Creamy avocado combines with the zesty flavor of grapefruit in this healthy spinach salad!
A simple slaw with nourishing flaxseed oil, sweet honey and spicy chilies.
Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.
A sweet and unusual dessert.
Another great way to get nutrient packed kale into your diet!
Delectably spiced dish that will help get more nutritious and delicious greens into your diet!
A lovely alternative to basil pesto, this kale pesto is great on sandwiches, pasta and anywhere else pesto is a plus.
This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!
Mmmm... these perfectly spiced sweet pickled carrots are a perfect with salads, on sandwiches, or as a snack!
The perfect topping for a Greek Orange Yogurt Cake!
A delightful Greek lemon soup.
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.
Quick, easy and tasty! A great way to use up leftover rice.
This homemade chicken stock will add delicious flavor to your recipes--you'll never go back to canned stock!
This cranberry salad will wake up your tastebuds!
A delicious sauce to serve with pasta or polenta.
This easy sauce will get dinner on the table in a hurry. Customize the seasonings to your palate.
Tradition calls for latkes to be served for Hanukkah, but they are also family favorites anytime.
A velvety, pureed soup topped with toasted cumin and mustard seeds. Acorn squash is spiced with ginger and cayenne, which adds quite a bit of flavor and gives this soup a slightly fancy feel.
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.
Memorable. There is something quietly delicate about this side. This is comfort food that isn't too heavy or difficult to digest, just pleasant and warm on a chilly evening.
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.
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.
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.
Exceptional. This fragrant fall dish is a lovely embellishment to any meal, but is satisfying enough to be the main attraction. Savory-sweet crescent moons of delicata squash become intoxicatingly aromatic when sauteed in brown butter and fresh herbs. Particularly lovely when paired with wild rice.