Vegetarian

Fennel and Black Olive Ciabatta Pizza

Using ciabatta bread for pizza crust makes getting dinner on the table fast and easy. This pizza is topped with a tasty and classic Italian combination of sweet cherry tomatoes, fennel, briney black olives and savory parmesan.

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.

Flatbread with Thyme and Sea Salt

Because this recipe uses the Co-op's ready-made pizza dough as a base, this is fast, easy and delicious. Very versatile, great for any recipe that uses flatbread!

Fluffy Coconut Flour Pancakes

For those of us who don't eat grains, yummy pancakes are potentially a thing of the past, but no longer! Try adding blueberries or chocolate chips to the batter for an even more decadent treat.

Fresh Figs with Cashew Cream

This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.

Fresh Ginger Muffins

These pale yellow muffins have a moist and delicate crumb, and are deliciously gingery. 

Fresh Shiitake Duxelles

"Duxelles" is a fancy (well, not so much fancy as it is a French) word for a finely chopped mixture of mushrooms, mushroom stems, onions, shallots, and herbs sauteed in butter, then reduced to a paste. Sometimes cream is added, as well. It's a basic preparation used in gravies, sauces, and as a filling for a savory pastry mushroom tart.

Fried Green Tomatoes

Fried green tomatoes are the perfect solution to the impatience resulting from watching your tomato plants daily, hoping to find a splash of red or orange or yellow.

Fried Rice with Snow Peas and Asparagus

This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.

Garden Ratatouille

When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.

Garlic Soup

Creamy and full-bodied, this soup is perfect ladled over chunks of day-old bread and drizzled with olive oil.

Ginger Citrus Soba with Snow Peas

This is a quick but oh so delicious soba dish, perfect for a warm night when you don't want to spend a lot of time heating up the kitchen.

Gingerbread Cake Cookies

These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.

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?

Gluten-free Macaroni and Cheese

This is not a fancy or refined macaroni and cheese; this is mac and cheese straight from childhood, just yummy and cheesy!

Golden Tomato Soup with Fennel

This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.

Grandmother’s Sour Cream Orange Pound Cake

“PastureLand's Chef Bret’s ‘Grandmother’s Sour Cream Orange Poundcake’ is too good to resist, and we could not keep from nibbling before it cooled! The warm, sweet and orangey aroma filled the kitchen, attracting the neighbors (we had the window open on one of the first warm days).”– PastureLand Co-op

Grapefruit Curd

Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd's citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)

Grapefruit Yogurt Cake

Deliciously flavored with grapefruit, this cake is light and springy. Nice for a sweet breakfast, or of course, for dessert.

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!

Greens and Goat Cheese Quiche

Originally this fabulous Luna Circle Farm CSA recipe called for sorrel, but can really be made with any flavorful leafy green. Experiment with your favorites! -SR

Grilled Eggplant and Olive Pizza

This hearty, delicious pizza, loaded with smoky grilled eggplant and provolone, can serve as a stepping stone for you into the exciting world of grilling pizzas!

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.