Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.
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.
A new twist on an old favorite!
A very simple, yet satisfying meal. Most of this recipe's prep time is spent marinating the vegetables, which can be done in advance. This from-scratch meal requires little more effort than convenience food, yet tastes like home cooking. An added bonus is that we source our portabellas locally year-round!
A fresh look at potato salad.
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
Simple. Delicious. Classic.
If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.
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.
A radish curry? What a delightful combination!
Crunchy and vibrant, this salad is flavorful and refreshing.
We are lucky here in Wisconsin to have 4 distinct seasons. Unfortunately, by this time of year there aren’t a lot of local produce choices available to us. Thank goodness for our root vegetables, which stay with us to the welcome arrival of spring. Combine local rainbow beets with very in season (if only in FL and CA) citrus for a fresh winter dish that is sure to please!
An amazing raw pudding that can add a healthy twist to a romantic dessert.
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.
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
This is a customer favorite from the Willy Street Co-op's kitchen. Make a hearty sandwich with it, or eat it by the spoonful.
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
Simple, nourishing, and beautiful to behold.
An unusual and comforting flavor combination, perfect for autumnal weather.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
Roasting the cauliflower and garlic together not only saves time, but also infuses the cauliflower with the garlic's robust flavor. Mint also adds a surprising and delightful flavor to this simple and tasty dish!
A simple and delicious Eat Local Challenge recipe.
Great stirred into mayo for an instant aioli!
Another great way to get nutrient packed kale into your diet!
A dish you will remember fondly. Bright in their oranges, whites, greens and blacks, these roasted autumn vegetables with parsley and kalamata olives contrast sweet with salty. The olives make this savory side something special.
“Roasted peppers can be expensive to buy but are very easy to make. When peppers are in abundance, roast some and freeze for later use. One way to do this is in freezer boxes, separating the layers with waxed paper.”
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
Served with crusty bread, as an accompaniment to the perfect baked/grilled meat or tofu, or as its own main course, you and yours will be astounded at how delicious this beautiful meal tastes!
Besides the task of peeling the onions, the oven will do most of the work for you here, bursting and concentrating the tomatoes, and turning the onions silky-sweet and tender.
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
A gratifying guacamole with a lot of bang for your buck in the flavor department! Heavy on the garlic and onion, this divine dip will boost your morale as well as your immune system! One bite and you will certainly return for more. And maybe just a little more...
Serve with crusty bread for sopping up the flavorful pan juices.
A favorite served by the WSGC Deli.
This salad is summer food at its finest. Crisp, juicy, refreshing and textured, jicama and papaya make an unlikely yet delightful duo, especially when paired with this light orange juice dressing atop a bed of crunchy Bibb lettuce.
“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com
The creaminess of avocado is offset by the tart-sweetness of satsumas in a spread that will add a tropical zest to your sandwiches or chips!
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.
Carrots are another local produce item that can be found throughout most (if not all) of the long WI winter.
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.
Hearty seitan and mushrooms form the base in this rich and flavorful chili.
Sesame honey candy, or pasteli, is a traditional Greek confection which combines the simplest of ingredients to create a wholesome, natural treat featuring three simple ingredients: sesame seeds, honey and unrefined sea salt.
This slighty sweet, salty dressing takes a bowl of simple steamed vegetables and warm grains to another level.
“This humble braise more or less cooks itself. The vegetables are cut into large pieces (quick to prepare) and are meltingly tender when finished. Some might say they’re overcooked, and they are soft, but this only brings out their flavors. Once, when I added some pesto at the end, the familiar flavors told me that I had made a soupe au pisou, only a heartier version.” - Deborah Madison
A light and healthful dinner. Simple to prepare, though very restorative. Miso, a fermented food, aids digestion and is rich in Vitamin B and trace minerals. Tasty, as well as beneficial for the immune system.
A perfect, easy side dish.