Vegetables

Couscous with Carrots

Couscous is a delicious grain originating from North Africa. This dish is simple, elegant in appearance, and quick to make.

Delicata Squash with Rosemary, Sage, and Cider Glaze

Exceptional. This fragrant fall dish is a lovely embellishment to any meal, but is satisfying enough to be the main attraction. Savory-sweet crescent moons of delicata squash become intoxicatingly aromatic when sauteed in brown butter and fresh herbs. Particularly lovely when paired with wild rice.

Dilly Beans

This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.

Dragon Bowl

A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!

Eggplant Caponata

This is a versatile vegetable mixture to serve as a side dish or a sauce for pasta or polenta.

Endive and Celeriac Chowder

“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

Farmers’ Stew

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.”

Fast Acorn Squash with Apples

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.

Fennel Kohlrabi Slaw

Locavores: fennel and kohlrabi are not only available locally in Wisconsin summers, but they combine to make a delicious and colorful (kohl?) slaw. kohlrabi look prettiest in this recipe since they stand out so boldly against the pale fennel bulb, but the color contrast isn't necessary for you to enjoy this lovely side dish.

Fennel, Celery, and Pomegranate Salad

This palate-cleansing salad balances out rich winter meals. The recipe calls for the vegetables to be thinly sliced, and a mandoline would come in handy here.

Freezing Local Sweet Corn

Freezing fresh, local sweet corn is an easy process. You'll be glad you tried it when the cold winter winds blow!

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!

Gingered Carrot Soup

What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?

Glazed Bunched Turnips

Bunched turnips are the small, delicately flavored turnips that appear in Produce in spring. They are delicious raw, or gently glazed as in this recipe.

Green Beans and Arame

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!

Green Eggs (No Ham)

A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”

Green Veggie Sauce

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

Grilled Eggplant with Basil Vinaigrette

Eggplant doesn't need a lot of preparation to taste great. Specialty varieties like Lilac Bride often lack the astringent flavor and big seeds that Italian Globe eggplant sometimes has.

Guacamole

Guacamole is certainly one of the most beloved of appetizers. This interpretation of the timeless classic uses tomatillos, which makes it a bit unique. Guaranteed to please whatever crowd you're serving!

Honey Baked Red Onions

This stunning side dish is a show-stealer. Brilliantly golden concentric rings of onion add sparkle to any plate. Baking the onions sweetens and softens them nicely, as does the addition of honey. A recipe to try at least once.

Jicama & Avocado Salad

This salad combines the wonderful flavors of jicama and avocado with refreshing citrus. However, contrasting textures make this recipe really sing. Crisp and refreshing, this salad is a great light dinner on its own, but is also perfect paired with jerked pork (or tofu) for a tropical evening at home. Mango margaritas, anyone?

Kumquat and Red Cabbage Slaw

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!