This fresh and vibrant salad hits the spot on dreary winter and fall days.
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.
This Thai-inspired recipe makes a perfect healthy dinner for one, but can be easily multiplied for more servings.
Raw and vegan, this eggnog is so different from what you've had before! It's full of warm spices as well as protein, fiber, and healthy fats. Cheers!
This palate-cleansing salad balances out rich winter meals. The recipe calls for the vegetables to be thinly sliced, and a mandoline would come in handy here.
Crunchy and vibrant, this salad is flavorful and refreshing.
Sure to please vegetarians and omnivores alike, these hearty burgers are easy to make and are so satisfying, with sharp cheese and just a touch of heat. If you've cooked the wild rice ahead of time, this recipe comes together very quickly.
Wild rice grows truly wild in Wisconsin, not just cultivated as in other states. Nutty, filling, and flavorful, this pilaf is a wonderful everyday dinner addition, but would also be welcome at the Thanksgiving table.
Made with whole grain oats and seeds, these crackers are high in protein and fiber, and are really easy to make! If you use gluten-free oats, the crackers are gluten-free, too!
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.
This flavorful and hearty side dish is a perennial favorite at the Willy Street Co-op, and is perfect for the Thanksgiving table!
Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.
Even if you didn’t grow up eating roasted chestnuts, there’s something very nostalgic about them that makes them a perfect treat during the holidays.
This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
Served warm in winter and fall, or cool or at room temperature in the summer months, this is a people-pleasing salad that will show up on your table all year round.
Hearty seitan and mushrooms form the base in this rich and flavorful chili.
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
These very tasty veggie burgers will be a hit at the dinner table.
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.
Hearty portabella mushrooms are great for BBQs since they're sturdy enough to hold up on the grill. This version, served loaded with red onion, tomato, avocado, and Swiss cheese, calls for marinating the caps in a balsamic and soy sauce mixture for maximum flavor.
These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.
Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.
You may be doubtful about combining avocados with coconut oil -- after all, avocados are so creamy and rich on their own. But the combination of these two healthy fats is incredible! You'll be tempted to add avocado and a slather of coconut oil to every sandwich you make. These tartines make a perfect hearty breakfast, lunch or dinner.
Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.
Baked sweet potatoes are delicious on their own, but this miso-scallion butter takes them over the top!
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
High in protein, essential fatty acids, and antioxidants, hemp seeds pack a serious nutritional punch.
This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.
Celery root and lentils go so well together, and the walnut oil in this dish takes it to another level!
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.