Vegan

Cashew Curry

You can get creative with the vegetables here: use what's in the fridge or what looks good at the store.

Savoy Cabbage Chips

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.

Slow Cooker Spicy Red Beans

Who doesn't love slow cooker recipes?

Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.

Mushroom Tostadas

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

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.

Blood Orange Salsa

This is a unique take on salsa, incorporating vibrant blood oranges and creamy avocado.

Satsuma Sorbet

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.

Date and Pistachio Balls

These little truffle-like gems are deceptively rich, but contain only wholesome, healthy ingredients. 

Baba Ganoush

When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.

Asparagus Vinaigrette

Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine. 

Quinoa Salad with Shiitakes and Fennel

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.

Cilantro Mint Chutney

This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.

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.

Kumquat Poppy Seed Scones

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!

Quick and Simple Kumquat Marmalade

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.

Avocado Salad with Carrot-Ginger Dressing

The carrot ginger-dressing is a snap to make and is the perfect complement to the salad's creamy avocado and soft Bibb lettuce. You'll have extra dressing which works out well because you'll want to pour it on everything!

Butternut Squash Curry

This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.

Sunchoke Pecan Sandwich

Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.

Kiwi-Lime Ice Pops

A healthy and very pretty treat! Perfect after school snack or light dessert.

Satsuma Avocado Sandwich Spread

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!

Cider Vinaigrette

The accompaniment to the Willy Street Co-op's Cranberry Pecan Wild Rice Salad.

Gingered Beets

A warming, gingered dish using a combination of sweet and savory way done the way only Willy Street Co-op can do it!

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.

Leeks Vinaigrette

This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!

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.

Roasted Cauliflower with Garlic and Fresh Mint

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!

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