Vegan

Lemon Tahini Sauce

Thin down this sauce down to use as a tangy salad dressing, or leave it thick to spread on sandwiches, or as a dip for vegetables.

 

Lemon Vinaigrette

This simple vinaigrette is delicious as is, but makes a great base if you'd like to add herbs or garlic.

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.

Maple Bourbon Peach Butter

Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.

Maple Glazed Sweet Potatoes

The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.

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

Melon with Chile-Lime Syrup

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

Mexican Black Bean Burgers

These lightly-spiced, savory black bean burgers topped with creamy avocado are just the dinner for a night like this!

Mexican-Style Peach Salad

This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit. 

Miso Glazed Eggplant

Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.

Miso Pasta Salad

Miso dressing is an unexpected but enjoyable choice for pasta salad, giving it a nice umami punch!

Muhammara Roasted Red Pepper Spread

Muhammara is a delicious spread made from toasted walnuts are roasted red peppers. It's popular throughout Syria, Lebanon, and Turkey. This recipe calls for lemon juice, but many versions call for pomegranate molasses instead. If you have some on hand, you may want to try it instead of lemon juice.

Mushroom and Pepper Goulash

With loads of summer vegetables, hearty mushrooms, and plenty of sweet Hungarian paprika, this vegetarian goulash is full of texture and flavor. Leftovers keep wonderfully for lunch boxes, as well.

Mushroom Tostadas

Mushrooms' texture and flavor hold up well to the warm spices of Mexican-inspired dishes.  

Mustard greens salad

Mustard greens are frequently underutilized, since there just aren’t that many recipes out there that highlight their flavor. Try out this symphony of spices, designed to bring out the best in your mustard greens!

Not-Quite-Kimchi Bright Eye

This is a classic combination of vegetables used for kimchi, the fermented side dish of Korea. Unlike traditional kimmchi, however, this dish is unfermented, which serves the needs of those wanting immediate gratification for a zippy accompaniment to any meal, particularly one served with rice or rice noodles.

Nothing Muffins

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

Nutty Maple Granola

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.

Orange Glaze

The perfect topping for a Greek Orange Yogurt Cake!

Panzanella Salad with Beans

"It's filling, versatile, and beautiful on a plate. This traditional Italian salad is meant for summer when tomatoes are at their peak, so don't even try to attempt this with less-than-stellar tomatoes or you'll be disappointed with the results." - Jeannette Ordas

Papaya Salsa

This tomato-less tropical fruit salsa is sure to please! The sweetness of papaya and pineapple paired with garlic, scallions and a dash of fresh lime juice for zip is nothing short of exhilarating for the palette. Sweet, summery, and satisfying whether served as a side or as an adornment for grilled fish or tacos.

Papaya Seed Dressing

Do you try to convince yourself to eat more salads but find yourself lacking inspiration? Perhaps you linger in the dressing aisle, searching for a compelling new flavor that will bring a new excitement to your greens. This simple, homemade dressing is just the trick! Papaya seeds are known for a subtle, peppery flavor. Combined with some oil, herbed vinegar and a hint of onion, you will find your palate singing new songs in the key of D. Yes, D stands for delicious!

Peach Tart

This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.

Peasant Kasha, Potatoes and Mushrooms

Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.

Persimmon Cranberry Sauce

This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.

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.

Pesto with Parsley and Almonds

Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.

Phytopia (Kale Pesto)

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

Pickled Brussels Sprout Halves

These zingy pickled Brussels sprouts feature garlic, bay leaves, peppercorns, and mustard seeds, and would be a great accompaniment to a Bloody Mary!

Pickled Dilly Beans

These dilly beans will remind you of summer all winter long. Makes 5 or 6 pints.

Pickled Ramps

Ramps are also know as wild leeks, and are similar to onion and garlic smashed together. These quick refrigerator pickles intensify their crunch, sharp bite, and pungent flavor.

Pickled Rhubarb

Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.