Nut sensitivity

Potato Leek Au Gratin

Scented with leek and garlic and enriched with cream and Gruyère, this gratin is baked in a low oven, which leaves a crispy crust and buttery potatoes. A mandoline will make quick work of the potatoes!

Fennel, Celery, and Pomegranate Salad

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.

Cranberry Granita

Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.

Wild Rice Burgers

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 Pilaf

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.

Maple Roasted Root Vegetables

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.

Beet, Carrot, and Apple Salad

Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.

Simple Gluten-Free Pie Dough

This lightly sweet, shortbread-style crust truly is easy - you don't even have to roll it out, just press it in the pan.

Perfect Mashed Potatoes

The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes. 

Apple Crumble

Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.

Grilled Eggplant with Basil Vinaigrette

Eggplant doesn't need a lot of preparation to taste great. Specialty varieties like Lilac Bride often lack the astringent flavor and big seeds that Italian Globe eggplant sometimes has.

Melon with Chile-Lime Syrup

Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.

Walla Walla Onion Thyme Jam

This jam adds depth of flavor wherever it's used: layer on pizza instead of tomato sauce, spread on a sandwich, or serve with cheese and crackers.

Cantaloupe, Arugula, and Prosciutto Salad

Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.

Golden Tomato Soup with Fennel

This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.

Green Garlic and Creamy Avocado Pesto Gnocchi

Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.

Cucumber Salad

Classic, cool, and refreshing cucumber salads are a welcome summer side dish, and a nice counter to grilled meats.

Tuscan Grilled Zucchini and Yellow Crookneck Squash

Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.

Beer-Braised Pork Shoulder

This recipe is meant to be a guide: you can add different liquids, vegetables, and seasonings - it's a very forgiving recipe. If you'd like to use a slow cooker instead of a Dutch oven, be sure to reduce the liquid so that it doesn't boil over.

Nothing Muffins

This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!

Grilled Plantains

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.

Parsley Pepita Pesto

This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

Ambrosia (Citrus Salad with Coconut)

What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.

Radicchio, Carrot, and Cara Cara Orange Salad

This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.

Persimmon Salsa

You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Coconut Snowballs

Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!

Cranberry, Jicama, Cilantro Salsa

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.

Pot Roast with Cranberries

This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.