This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
A healthy and very pretty treat! Perfect after school snack or light dessert.
Simple, nourishing, and beautiful to behold.
A favorite from the Willy Street Co-op's deli case.
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!
The perfect complement to any savory, wintery meal.
The accompaniment to the Willy Street Co-op's Cranberry Pecan Wild Rice Salad.
A warming, gingered dish using a combination of sweet and savory way done the way only Willy Street Co-op can do it!
The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.
This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!
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.
A perfect, easy side dish.
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
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!
"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
Try adding herbs or citrus to this!
"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison
"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.
Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
A nice, uncomplicated recipe that results in super flavorful pickles.
This rice, with its fragrant hint of lime and cilantro, makes a fine side dish.
This surprising combination is a true crowd pleaser.
Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.
A simple and filling dish that highlights seasonal produce.
A meal in itself!
A radish curry? What a delightful combination!
The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.
“This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”
“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
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.
A longtime Deli favorite!
This recipe is intended to be paired with the other March 2011 $16 square recipe for Risotto with Lacinato Kale.
Great with chopped veggies, pita chips, or on sandwiches. Yummy!
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!
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!
Carrots are another local produce item that can be found throughout most (if not all) of the long WI winter.
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!
Tis the season for citrus! Try this knockout dressing on salads, or as a marinade for tofu or chicken.
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!
Perfect for guests, or for a nutritional boost at home!
This fast and interesting preparation of spinach is found all over the Mediterranean and shows the influence of Saracen (Persian) cooking. The spinach may be steamed ahead of time, but the sautéing must be done at the last minute. Chard and escarole are also excellent prepared in this way.
Couscous is a delicious grain originating from North Africa. This dish is simple, elegant in appearance, and quick to make.
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.
Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!
The Institute for Integrative Nutrition has a wealth of healthy and delicious recipes- check out their website!
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
Another FANTASTIC and easy to make recipe from the ladies who brought us the Garden of Vegan cookbook. Top your dragon bowl, a salad, or anything, really, with this knock out dressing!
A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!
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.