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.
Kids of all ages love applesauce! Serve it as a snack or for dessert; dollop it on potato pancakes or buttermilk pancakes. Increase the quantities and freeze the extra.
The savory, rich flavor of collard creams melds with creamy coconut milk for a sumptuous dish.
Sea vegetables, like Dulse, have innumerable health benefits. Experiment with adding them into your diet through foods like this tasty salad!
Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!
Creamy avocado unites with zesty lemon to make the potato salad equivalent of a shooting star.
Arame is an excellent source of protein and vitamins A & B. It also possesses significant amounts of iodine, calcium and iron. Plus, it's super yummy!
Seriously. It is the easiest kale/potato soup ever and SO delicious.
Great stirred into mayo for an instant aioli!
A simple and delicious Eat Local Challenge recipe.
Tomatillos are a wonderful but perhaps underutilized WI fruit that is available in great abundance this time of year. Experiment with making your own salsa and have fun with Eating Locally!
Another favorite from cooking goddess Deborah Madison that fits perfectly with the Eat Local Challenge. Her description reads, “It’s such an easy pleasure to make this dish, I always imagine it would be ideal for tired farmers at the end of the day- or tired anyone. While the onions sizzle in olive oil, you’re cutting eggplant and squash into big bold pieces. Into the pan they go, a thigh-fitting lid goes on top, down goes the heat, and the vegetables stew briefly in their own juices until tender. You can be completely relaxed and improvisational with this stew, for it really reflects the generous spirit of the market with all its choice and variety. Any kind of squash, onion, or eggplant will be fine, in any proportion. I find that some of the skinnier eggplants are interesting here: Yellow squash definitely enlivens the appearance; pattypans can be cut into thick wedges; zucchini into 2-inch logs, than halved or quartered, etc.”
“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.”
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
“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
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!
Lovely on the eyes and on the palate, making herbal honey is a fun way to add variety and creativity to your pantry. This is also a great gift idea!
Cool and refreshing.
These lightly-spiced, savory black bean burgers topped with creamy avocado are just the dinner for a night like this!
Hunks of warmed sourdough topped with gooey, garlicky oven roasted or grilled tomatoes with olive oil and herbs makes the perfect accompaniment to any meal.
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.
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!
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.
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.
A delicious recipe from Eden Organics!
Utilizing Eden Food's rich, nourishing soba noodles made from 100 percent buckwheat flour, an ancient health food. Earthy, deep brown color, delicious flavor combines with shiitake, wakame and delicate onion flavor for a dish that is great served hot or cold.
Refreshing and detoxifying.
A tasty spinach salad with cooling cucumber and succulent mango.
These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.
Creamy avocado combines with the zesty flavor of grapefruit in this healthy spinach salad!
Simple. Delicious. Classic.
Another great way to get nutrient packed kale into your diet!
A lovely alternative to basil pesto, this kale pesto is great on sandwiches, pasta and anywhere else pesto is a plus.
This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!
Another wonderful way to enjoy beets! Makes a dish that is pleasing to the eye and the palate.
Mmmm... these perfectly spiced sweet pickled carrots are a perfect with salads, on sandwiches, or as a snack!
The perfect topping for a Greek Orange Yogurt Cake!
Flavorful and quick as a wink to make!
These crispy golden fritters are a warm, nutty compliment to other vegetable, rice or meat dishes. They can also stand alone as a simple earthy, yet rich meal.
This cranberry salad will wake up your tastebuds!
A velvety, pureed soup topped with toasted cumin and mustard seeds. Acorn squash is spiced with ginger and cayenne, which adds quite a bit of flavor and gives this soup a slightly fancy feel.
This soup is nothing short of stunning. Vibrant. Mesmerizing. It is the dinner equivalent to typing in all caps, and begs to be described with exclamation points. Green! Orange! Red! Exciting! Great for guests, since many people have not seen a squash used as a bowl before. Serve with an arugula or spinach salad topped with fresh goat cheese.
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.
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.