This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!
A perfect, easy side dish.
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
Served with a green salad, these squash halves are a flavorful and filling dish that will surprise and delight!
Acorn squash is one of those wonderful produce items that is so simple to prepare, and so tasty to eat. Paired with another of fall's gems, the apple, this dish is quick, easy, and good for the whole self.
A wonderful way to satisfy the craving for pasta while getting all the delicious health benefits of carrots.
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!
"Get ready to turn plain old zucchini into something fabulous!" - 100 Days of Real Food
Try other combinations of herbs and spices - they all taste amazing!
Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
This surprising combination is a true crowd pleaser.
A meal in itself!
The fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.
A decadent yet simple springtime dish.
The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.
Quick, easy and tasty!
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 delicious way to enjoy celeriac and kohlrabi! Serves 4-6 as a side dish, 2-3 as a light lunch with salad
A rich and indulgent breakfast treat from our friends at MACSAC!
“Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison
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!
“The sweetness of the pears plays of the slight bitterness of the turnip. Lemon juice and walnuts work together to add the finishing touches that make this dish great."
Earl Grey tea steeped in vinegar is the surprise ingredient in this salad's dressing.
Serving collard greens with black-eyed peas in considered to be a lucky dish in the new year. The greens symbolize wealth, the black-eyed peas health. Enjoy this salad as 2010 winds down- it’s delicious spicy flavors will ring you into the new year.
Easy. Tasty. Purple.
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.
This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus.
Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.
These spicy sweet potatoes will warm you right up during the long months of winter.
Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!
A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate
"First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.
I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."
"Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. This makes a wonderful vegetarian main course with a green salad on the side... it would also be a warming accompaniment to a roast chicken or even some roast beef."
The savory, rich flavor of collard creams melds with creamy coconut milk for a sumptuous dish.
Give your dark leafy greens a kick with this recipe! Try the cajun spice seasoning on other leafy greens, or on some popcorn.
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?
Hold the phone- a PARSNIP cake? Like its friend the beet chocolate cake, this parsnip cake is a fun and entirely unexpected way to use fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a hit! A big shout out to Punky Egan, from MATC for developing this recipe and contributing it to MACSAC’s cookbook!
“The chanterelles were at the Bellingham, Washington farmers’ market on Columbus Day. My farmer friends had spaghetti squash in their garden, so we put them together for dinner. I wouldn’t have thought so, buy they made a wonderful dish and one that’s incredibly easy to prepare. As always, foods in season together taste good together.” - Deborah Madison
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.