These crispy kale chips are delicious and addictive, but still good for you - the best kind of snack!
Duck fat provides unmatched flavor and richness in this simple roasted side dish.
Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.
These sweet grilled apricots topped with almond-flavored whipped cream are a perfect way to end a summer meal.
Seriously the most amazing, not to mention unexpected, Caesar salad.
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
Served in fresh lettuce cups, this refreshing and hearty salad is so easy to make and makes a great meal on its own.
If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
Tangy and garlicky, this salad dressing is amazing over a simple green salad of crunchy Romaine and blanched vegetables.
These crostini are topped with an easy, creamy spread that's loaded with spicy green garlic and tangy fromage blanc.
This dish of tender, sweet onions topped with breadcrumbs and melted blue cheese is easy to make on the grill!
Sweet Vidalia onions and Gorgonzola are made for each other. Serve this with crusty bread for an easy but elegant appetizer.
This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.
The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!
Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.
This elegant brunch recipe for Eggs Benedict replaces the English muffin with a portobello mushroom, making it gluten-free and Paleo-friendly.
These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
This cake is very very easy to make. If you don't want quite as much "ducky" flavor, substitute the duck fat with butter. If you don't like rosemary, omit it altogether, or use lemon verbena, sage, or winter savory instead. For a sweeter cake, increase the sugar to a full cup. Served with whipped cream and fresh fruit, this is a dessert that's sure to please.
Rich and creamy duck eggs are higher in protein and fat than chicken eggs. A simple scramble highlights their flavor.
"I’m a big fan of smoothies. I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice. I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant at Willy Street Co-op.
A simple meal of soup or a roasted chicken becomes a divine repast with the addition of these meltingly tender biscuits. Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.
If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!
Talk about gilding the lily! Ripe avocados get sliced into wedges, battered, fried, then served with creamy cheese sauce. Note that you do need a fry thermometer for best results.
This is a simple twist on potato salad, with a quick sauce of avocado, fresh dill, and lemon.
If you grilling won't work for you, you can broil the chicken breasts instead. See the note for cooking instructions. This take on Green Goddess sauce calls for 1/2 cup of fresh herbs, and you can use any combination you like. Some good ones to try: basil, chives, cilantro, and parsley, or chervil, mint, and tarragon.
With layers of flakey dough, a filling of lemon-poppyseed-sugar with a hint of vanilla, and a bright purpley-pink glaze, these buns are well worth the effort of working with yeasted dough. This recipe is a much-speeded-up shortcut of the typical lamination process - it’s still somewhat complicated, but nowhere near as time-consuming as it usually is.
Mascarpone cheese and Meyer lemons are made for each other - both are mild and barely sweet, with a bit of tang. Together they make a rich and silky sauce that’s still light.
For a golden, crisp crust and moist meat, this chicken is first weighted down with two bricks, then seared for a few minutes and finished in the oven.
This is an authentically Irish owner recipe submission.
This quick and easy noodle dish is light and flavorful, perfect for the first days of spring. Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.
Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Get creative with these: you can squeeze your own juice, or try a fresh blend from the Co-op's juice bar.
This hummus is a vibrant bright pink thanks to the addition of steamed beets.
This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.
This colorful risotto is deceptively simple to prepare, but be warned that if you go with red beets instead of gold, it is a bit messy.
This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.
These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up.
This is a thick, rich pudding, similar to tapioca, but is so healthy you can eat it for breakfast. Ripe mango adds enough sweetness that you can even skip the agave nectar if you'd like. Chia seeds are high in omega-3 fatty acids, minerals, and antioxidants.
This smoothie makes a great breakfast - it's full of fiber, protein, potassium and a healthy dose of vitamin C. The ginger and turmeric add anti-inflammatory benefits to boot.
It's great to have a jar of this turmeric-honey mixture in the fridge all winter during cold and flu season. If you feel something coming on, stir a spoonful of it into a cup of hot water, squeeze some lemon in, and add a generous pinch of freshly gournd pepper. Turmeric is also known for its anti-inflammatory properties, so it's good for aches and pains too!
Loaded with fresh ginger and fresh turmeric, this drink is perfect for a winter's day and will warm and nourish you head to toe.
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