This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!
Creamy avocado unites with zesty lemon to make the potato salad equivalent of a shooting star.
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.
The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.
Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
This colorful combination of autumnal vegetables is a delicious opportunity to experience the beauty a Wisconsin harvest has to offer, with your eyes as well as your taste buds.
Perfect for guests, or for a nutritional boost at home!
Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.
Served with a green salad, these squash halves are a flavorful and filling dish that will surprise and delight!
A delicious salad that looks as good as it tastes.
Fennel and mushrooms in a zesty dressing.
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!
This unusual flavor combination complements Asian-inspired rice and rice noodle dishes.
This is a classic combination of vegetables used for kimchi, the fermented side dish of Korea. Unlike traditional kimmchi, however, this dish is unfermented, which serves the needs of those wanting immediate gratification for a zippy accompaniment to any meal, particularly one served with rice or rice noodles.
"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."
A quick, Indian-flavored side dish to spark up any meal.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
These will remind you of spinach pie.
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!
$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
A simple springtime pasta dish that isn't to be missed!
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
A lovely alternative to basil pesto, this kale pesto is great on sandwiches, pasta and anywhere else pesto is a plus.
These dilly beans will remind you of summer all winter long. Makes 5 or 6 pints.
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 new twist on an old favorite!
Speed your home-baked pizza by canning sauce in advance!
A fresh look at potato salad.
A simply delicious pizza.
A delicious savory pancake that can be served any time of the day!
Easy. Tasty. Purple.
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!
Another recipe from the ever tantalizing and gorgeously photographed http://kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in WI every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% locally.
“Feel free to change up and play around with your choice of cheese and herbs. Dollops of fresh ricotta with chervil and dill would be brilliant together. I picked the herbs below since they’re growing like mad in our garden right now. Plus, when fresh feta comes knocking at our door, mint is never too far behind.”
These cakes are delicious made with summer's fresh corn or use frozen corn anytime.
This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
An unusual and comforting flavor combination, perfect for autumnal weather.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
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!
The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
A simple and delicious Eat Local Challenge recipe.
Another great way to get nutrient packed kale into your diet!
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.
Roasting is not the usual treatment that radishes get, but try it once, and you'll see they're amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you've got quite a dish.
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
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!
Baked sweet potatoes are delicious on their own, but this miso-scallion butter takes them over the top!
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
A gratifying guacamole with a lot of bang for your buck in the flavor department! Heavy on the garlic and onion, this divine dip will boost your morale as well as your immune system! One bite and you will certainly return for more. And maybe just a little more...