Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
Sautéeing beet greens in olive oil turns them meltingly tender, making them a delicious topping for crostini.
Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.
Double the sugar and chocolate in this easy granola for a super decadent version.
Deliciously flavored with grapefruit, this cake is light and springy. Nice for a sweet breakfast, or of course, for dessert.
Possibly the most delicious way you’ve eaten beets, this recipe uses the greens in addition to the roots. They’re served with creamy Boucheron cheese and warm, crusty bread.
This easy dip is excellent with chicken wings!
This striking, dark pink pasta dish looks as good as it tastes. A simple green salad is all you need to make this the star of a special meal.
These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
Serve with some good bread for a wholesome, warming dinner.
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.
This fresh and vibrant salad hits the spot on dreary winter and fall days.
This simple vinaigrette is delicious as is, but makes a great base if you'd like to add herbs or garlic.
These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.
This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.
This Thai-inspired recipe makes a perfect healthy dinner for one, but can be easily multiplied for more servings.
Stuffed with a bunch of lacinato kale, these potatoes are tasty and seem indulgent, but have enough green to be wholesome. Serves 3 as a hearty main, or 6 as a side.
These not-too-sweet, shortbread-style cookies are a great basic cookie to have in your back pocket. Barley or oat flour instead of the rye flour could be interesting here, or if you want something more neutral, regular all-purpose would work too!
This sweet potato side dish would be perfect on the Thanksgiving table - you can easily double or triple the recipe for a large group.
This gratin, with a crispy crust and a soft, creamy filling, is surprisingly easy to make.
Gluten-free and vegan, this pasta dish is creamy comfort food that everyone can enjoy. Toss in more cooked vegetables before serving if you’d like – steamed kale or roasted broccoli would be delicious.
This dressing is rich with herbs and loads of vegetables, and bakes up with a perfectly crispy crust.
After a long day, this is a good, easy dinner to throw together that's fast but still tastes incredible.
Scented with leek and garlic and enriched with cream and Gruyère, this gratin is baked in a low oven, which leaves a crispy crust and buttery potatoes. A mandoline will make quick work of the potatoes!
A compote made from Satsuma madarins and both pomegranate juice and seeds makes this rich and creamy panna cotta extra-special.
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.
The addition of coconut milk and vanilla makes this sweet potato dish really special.
Crunchy and vibrant, this salad is flavorful and refreshing.
Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.
Sure to please vegetarians and omnivores alike, these hearty burgers are easy to make and are so satisfying, with sharp cheese and just a touch of heat. If you've cooked the wild rice ahead of time, this recipe comes together very quickly.
Wild rice grows truly wild in Wisconsin, not just cultivated as in other states. Nutty, filling, and flavorful, this pilaf is a wonderful everyday dinner addition, but would also be welcome at the Thanksgiving table.
Vanilla and almonds go so well together that you might find that you prefer it unsweetened. If not, this recipe has different options for sweetening to your liking.
This is an easy but decadent dip to whip up. Serve with fresh apple or pear slices, or even sweet potato chips.
This sauce is so addictive. Try tossed with rice or udon noodles with vegetables for a filling meal.
Thin down this sauce down to use as a tangy salad dressing, or leave it thick to spread on sandwiches, or as a dip for vegetables.
This slighty sweet, salty dressing takes a bowl of simple steamed vegetables and warm grains to another level.
Made with whole grain oats and seeds, these crackers are high in protein and fiber, and are really easy to make! If you use gluten-free oats, the crackers are gluten-free, too!
This dessert is a cross between a pie and a cake, and is just the thing when you have a hankering for a slice of pumpkin pie.
Sweet, salty, and a little spicy, these easy roasted nuts would make a great gift (if you can part with them!).
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 flavorful and hearty side dish is a perennial favorite at the Willy Street Co-op, and is perfect for the Thanksgiving table!
Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.
This lightly sweet, shortbread-style crust truly is easy - you don't even have to roll it out, just press it in the pan.
The hardest part about making these bars might be refraining from eating the vibrant-hued cranberry curd straight from the bowl.
This is a festive, straightforward recipe, and is easily doubled for company.
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.
These muffins have pumpkin butter to thank for their spicy autumnal flavor.
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.
Nutty toasted pecans are a nice complement to Brussels sprouts.
Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.