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.
This recipe comes together quickly and is a nice dish to bring to potlucks (and picnics!)
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.
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!
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.
A refreshing salad to complement a heavy winter meal.
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!
A delicious and elegant vegetarian entrée. If you have time to make your own cornbread for the dressing from scratch, do! The cornbread is best made a few days ahead of time so that it's a bit dried out.
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.
An amazing raw pudding that can add a healthy twist to a romantic dessert.
Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.
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.