Tomatillo Salsa Verde

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!

Brussels Sprouts with Bacon-Fried Green Onions

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!

Farmers’ Stew

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

“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.”

Greens and Goat Cheese Quiche

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

Margot’s Split Pea Soup

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

Shell Beans and Summer Vegetables Stewed in Their Own Juices

“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

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!

Herbal Honey

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!

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.

Sesame Honey Candy (Pasteli)

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.

Buckwheat Noodle 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.

Beets in Dill Sauce

These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.

Arugula Pesto

Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.

Roasted Kale

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

Phytopia (Kale Pesto)

A lovely alternative to basil pesto, this kale pesto is great on sandwiches, pasta and anywhere else pesto is a plus.

Green Veggie Sauce

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

Sweet Pickled Carrots

Mmmm... these perfectly spiced sweet pickled carrots are a perfect with salads, on sandwiches, or as a snack!

Orange Glaze

The perfect topping for a Greek Orange Yogurt Cake!

Anné Yalçîn’s Turkish Chicken

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.

Chicken Stock

This homemade chicken stock will add delicious flavor to your recipes--you'll never go back to canned stock!

Simple Spaghetti Sauce

This easy sauce will get dinner on the table in a hurry. Customize the seasonings to your palate.

Beet Soup in Roasted Acorn Squash Bowls

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.

Lentils with Butternut Squash and Walnuts

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.

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.

Autumn Minestrone

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.

Steamed Acorn Squash with Lime and Scallion

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.

Delicata Squash with Rosemary, Sage, and Cider Glaze

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.