This pasta dish with caramelized onions and lots of garlic is a lovely way to use beets and beet greens. Use gold beets, or you’ll end up with pink pasta!
I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!
Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.
Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.
Thanks to a few different kinds of mushrooms and lots of warm spices, this rich and wholesome soup is full of deep flavor.
This is amazingly close to spinach and artichoke dip in sandwich form. Three different cheeses, fresh spinach, and really good bread make this a grilled cheese you’ll want to make again.
Spring has arrived, and with it rhubarb and strawberries! This almond cake with a sweet marzipan base is complemented beautifully by a simple, tart compote. For Passover, simply substitute the flour with finely-ground matzo meal.
Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.
Be sure to make the buttermilk ranch dressing for these tender, crispy onion rings - they deserve more than just ketchup.
Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.
Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.
Kulfi is a type of Indian ice cream. This is packed with mangoes, and doesn’t require an ice cream machine. Try the recipe as written, or fold in some chopped pistachios before it goes in the freezer.
A couple of tips: full-fat coconut milk is a must here, and to keep the coconut cream bright white, use regular white sugar.
With its tangy sauce and meaty texture, barbecue jackfruit makes a great taco filling. These tacos are Asian inspired, with a soy and sesame-dressed slaw.
With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.
This salad goes so nicely with so many meals, you might find yourself eating it every couple of days when blood oranges are in season. The bright pink color of the dressing is a welcome sight in the middle of winter, and the combination of crunchy, slightly bitter romaine with crisp hearts of palm and juicy blood oranges is one you won’t forget.
This quick curry is perfect for a weeknight. Serve with warm flatbread.
With their rich, buttery flavor, Yukon Gold potatoes hold their own in this simple, unadorned gratin.
Congee, or Asian-style rice porridge, has many variations. This version uses brown rice instead of the typical white, and contains lots of fresh shiitake mushrooms, warm garlic and ginger, and greens. Serve with optional toppings (see the note at the bottom for some ideas) at the table, and you’ll have a comforting meal that will please everyone.
Eggplant and shiitake mushrooms are cooked in a simple but super flavorful sauce loaded with garlic, ginger, and sesame.
This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.
A lemony vinaigrette gives roasted parsnips, onions, and sweet potatoes a welcome brightness and freshness.
Cottage pie is a traditional Irish dish made with lamb and potatoes, much like shepherd’s pie. This vegetarian version is made with plenty of vegetables and lentils, simmered with fresh rosemary. It’s such a perfect dinner for a cold winter’s evening, don’t wait until St. Patrick’s Day to enjoy it.
Classic appetizer, minus all the oil. These are great to have in the freezer - you can just bake them from frozen for a quick, cheesy treat.
Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or as a topping for burgers.
For a decadent dessert that everyone will enjoy, try these chocolate peanut butter bars.
Here's a recipe for traditional, no-frills potato salad.
Fresh rosemary is an unexpected ingredient in desserts, and it adds a warm, complex note in this simple and straightforward grapefruit cake. Use the nicest olive oil you can.
For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.
Rio Star grapefruits are at their peak now, so this is the best time to tuck into this liqueur-infused frosty treat. The Campari helps the sorbet stay scoopable, but if you want to substitute it with orange juice (or grapefruit juice), or omit it entirely, that is fine.
This unique take on dal is loaded with broccoli and warm spices.
Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also really good on a piece of toast when you want a quick snack.
This is a hearty dish that vegetarians, vegans, and meat-eaters will all appreciate, making it ideal for a potluck or dinner party. For a wheat-free dish, you could even swap the couscous with quinoa.
These poppy seed muffins are far from basic, with lots of lemon juice and zest, freshly grated ginger, and an easy glaze with Satsuma juice.
Similar to Hasselback potatoes, this is a knock-out side dish made up of very thinly sliced potatoes nestled in a baking dish, seasoned simply with salt and pepper and fresh thyme.
Honey Bee Bars are a staple at the Willy Street Co-op, and a longtime customer favorite. Now you can make them at home -- this recipe couldn't be easier.
Customer favorite from the Co-op's deli.
This hearty vegan main dish is perfect for a special occasion. The parsnip and potato mash is great on its own too. It also freezes well, and many of the components can be prepared ahead of time.
Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
This nutty pasta dish is great with quinoa spaghetti, if you’re cooking gluten free.
Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
This savory tart could be served as dinner with the addition of a green salad, or as an elegant appetizer for a larger group. Try an assortment of fresh mushrooms, like button and oyster and porcini, or just use one variety.
French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.
This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.
This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.
Here's a flavorful Mediterranean-inspired dish from the Willy Street Co-op's deli.
A Willy Street Co-op Deli favorite.
Here's a recipe for one of the Co-op's most popular baked goods, so you can make it at home!
Vegan, and gluten-free, this easy muffin is a popular snack or breakfast choice for everyone.
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