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.”
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
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.
Freezing fresh, local sweet corn is an easy process. You'll be glad you tried it when the cold winter winds blow!
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.
When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
Sea vegetables, like Dulse, have innumerable health benefits. Experiment with adding them into your diet through foods like this tasty salad!
This hearty salad is easily doubled if you're feeding more than two.
This is a quick but oh so delicious soba dish, perfect for a warm night when you don't want to spend a lot of time heating up the kitchen.
A warming, gingered dish using a combination of sweet and savory way done the way only Willy Street Co-op can do it!
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
Really simple and packed with flavors.
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.
A perfectly light and fresh summer tomato sauce to serve over pasta.
This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.
This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free.
This excellent salad features juicy grapefruit, creamy avocado, and peppery arugula.
Sweet and tangy!
Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.
Bring these along to your next picnic: they are quick to make and yummy to eat!
Arame is an excellent source of protein and vitamins A & B. It also possesses significant amounts of iodine, calcium and iron. Plus, it's super yummy!
Cool, refreshing and nutritious!
This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!
These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.
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.
Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
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.
Guacamole is certainly one of the most beloved of appetizers. This interpretation of the timeless classic uses tomatillos, which makes it a bit unique. Guaranteed to please whatever crowd you're serving!
Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.
Suggestions: Try all kinds of veggies like shredded carrot, minced red pepper, thinly sliced scallions. Top with a dab of chutney or your favorite sweet jam.
Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.
The Institute for Integrative Nutrition has a wealth of healthy and delicious recipes- check out their website!
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
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!
Refreshing, tart, and fruity, this delicious summer drink is great on a hot night. And I don't need to tell you how yummy it would be with a boozy addition!
Nicely spicy and vegan if made with tofu.
Kids of all ages love applesauce! Serve it as a snack or for dessert; dollop it on potato pancakes or buttermilk pancakes. Increase the quantities and freeze the extra.
Try adding herbs or citrus to this!
If you are not a ketchup person now, this spicy and sweet spread is likely to convert you! A little jar would also make a great gift in the summer.
This salad combines the wonderful flavors of jicama and avocado with refreshing citrus. However, contrasting textures make this recipe really sing. Crisp and refreshing, this salad is a great light dinner on its own, but is also perfect paired with jerked pork (or tofu) for a tropical evening at home. Mango margaritas, anyone?
These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.
This fresh and vibrant salad hits the spot on dreary winter and fall days.
A healthy and very pretty treat! Perfect after school snack or light dessert.
Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!
Kumquats make a short appearance in the produce department, so when they're here, be sure to pick some up. There's nothing like their tart and bright flavor!
Charming kumquats make for excellent salsa! Spoon over the usual quesadilla, munch with chips, or serve over a protein of your choice. Play with the ingredients- add whatever attracts your notice!
Try this spiced fruit with couscous or alongside roasted meats.It would also be great stirred into steel cut oats in the morning.
This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!