A delicious way to enjoy celeriac and kohlrabi! Serves 4-6 as a side dish, 2-3 as a light lunch with salad
A pureed soup that is hearty, though not too heavy. The delicate flavors of celeriac and pear harmonize with one another, while garnering support from potato, onion, and garlic. A gratifying meal, especially when sopped up with thick slices of crusty bread and served with a side of tossed mixed greens or spinach salad.
This quiche is the ilk that makes one's mouth sing. Yes, it is time consuming. Yet it is toothsome. Dreamy. Warm. Cheesy. You may find yourself closing your eyes as you chew, while your dinner companion's brow furrows with the effort of trying to identify the subtle flavor that you know to be nutmeg. Perfection wrapped in pie crust.
Simple, yet captivating. Thin strips of crisp-fried celeriac are delightful on their own, as featured in this recipe. You might also think about coupling these celeriac thins with slender slices of fried potato, fresh fennel, and onion. Serve in an artful arrangement on a colorful plate for an appealing appetizer. Alternatively, celeriac thins make a great gluten-free and flavorful crouton substitute atop your favorite salad. Inviting, no matter how they're served.
This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.
Cinnamon is the standard spice for topping a crumb coffee cake. This coffee cake keeps the crumb topping and spices it up a little more by using some of the same flavors that are found in chai, including cinnamon, ginger, cardamom and allspice. These spices really help to make the coffee cake memorable - and they also make you want to come back for a second slice. - Helen Dujardin
A unique flavor experience!
Fondue is such a fun (and delicious!) way to get friends and family together! This easy recipe will get it on the table in no time.
Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.
This chestut butter would make a lovely home-made gift for the holidays. It's very adaptable to your tastes: try adding a pinch or two of cardamom or cinnamon, 1/2 teaspoon or so of vanilla extract, and if you'd prefer something sweeter, drizzle in 1-2 tablespoons of maple syrup at the end.
This delicious salad is a dead ringer for tuna salad, but has no tuna (or other animal products) in sight! Spread on hearty, toasted bread with crisp romaine leaves for a yummy sandwich, or place a dollop on a green salad. This is also a nice dip for crackers or vegetable spears. I hope you like it as much as I do!
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.
Chilled avocado soup is a simple summer favorite sure to cool you down despite the dog days. Tomatillos, lime, and just a hint of heat from a roasted poblano pepper fill out the flavor of this dish that works wonders, especially when served with a side of chips and spicy salsa.
Cool and refreshing.
Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.
A great recipe for young bakers that will be enjoyed by all ages.
A hedgehog is a chocolate-based, no-bake 'cake', or slice that usually uses plain sweet biscuits (cookies) such as shortbread. It often has nuts as well. I've gone for a minimalist chocolate extravaganza but feel free to add nuts if you like.
Finish a fine meal with this velvety and bright indulgence!
This is a substantial and filling autumnal salad that can easily be served as a main dish.
Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.
The accompaniment to the Willy Street Co-op's Cranberry Pecan Wild Rice Salad.
Tis the season for citrus! Try this knockout dressing on salads, or as a marinade for tofu or chicken.
"This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese."
Marinating tofu for just 15 minutes permeates it with flavor, and creates a nice glaze after it's baked. Italian frying peppers bring loads of taste but no heat.
Even if you didn’t grow up eating roasted chestnuts, there’s something very nostalgic about them that makes them a perfect treat during the holidays.
So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour.
Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.
Roasting sweet potatoes in coconut oil enhances their delicate caramelized flavor.
A compote made from Satsuma madarins and both pomegranate juice and seeds makes this rich and creamy panna cotta extra-special.
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
You may be doubtful about combining avocados with coconut oil -- after all, avocados are so creamy and rich on their own. But the combination of these two healthy fats is incredible! You'll be tempted to add avocado and a slather of coconut oil to every sandwich you make. These tartines make a perfect hearty breakfast, lunch or dinner.
You can make these whole-grain, carrot-flecked muffins ahead of time so breakfast will be ready to go on busy mornings.
Perfect over barely cooked crunchy vegetables, like green beans, broccoli, or cauliflower. If you like more heat, leave the veins and seeds in the chile pepper.
This salad will sail you to the tropics.
Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.
This is an easy dinner for a steamy summer evening.
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.
The savory, rich flavor of collard creams melds with creamy coconut milk for a sumptuous dish.
If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.
If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.
$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.
This is a delicate dish, somewhat like a Mexican version of Southern spoon bread. It's delicious with ham or grilled meats.
Sweet, juicy, crunchy, pungent, spicy, delicious. Unforgettable.
Couscous is a delicious grain originating from North Africa. This dish is simple, elegant in appearance, and quick to make.
The hardest part about making these bars might be refraining from eating the vibrant-hued cranberry curd straight from the bowl.
Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.
The perfect complement to any savory, wintery meal.
Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.
This soup makes an elegant springtime starter or light lunch.
A perfect addition to the Thanksgiving table.