Vegetarian

Caramelized Shallots

Serve alongside a salad, chicken, lamb... whatever you like. These shallots are phenomenal. If you're an onion lover like me, you might not even bother to pair them with anything!

Satsuma Avocado Sandwich Spread

The creaminess of avocado is offset by the tart-sweetness of satsumas in a spread that will add a tropical zest to your sandwiches or chips!

Roasted Endive with Satsuma Glaze

The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.

Cider Vinaigrette

The accompaniment to the Willy Street Co-op's Cranberry Pecan Wild Rice Salad.

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!

Maple Glazed Sweet Potatoes

The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.

Chocolate Hedgehog

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.

Persimmon Bread

This is a new and tasty way to use this wonderful seasonal fruit.

Three 6"x3" loaf tins are recommended, but you can make one large loaf if you'd prefer - just allow additional cooking time at the end.

Persimmon Cranberry Sauce

This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.

Brussels Sprouts Pasta

Getting quality cheese is essential to this recipe. This dish is quick and delicious! Serve with a spinach salad and some wine and you will have quite the wonderful feast.

Apple Pie Muffins

Throw them into a lunch box for a tasty mid-day treat, or enjoy them with a hot cup of tea or coffee first thing in the morning.

Fast Acorn Squash with Apples

Acorn squash is one of those wonderful produce items that is so simple to prepare, and so tasty to eat. Paired with another of fall's gems, the apple, this dish is quick, easy, and good for the whole self.

Machine-Free Honey Ice Cream with Sliced Peaches

"If you've always been a bit disappointed by icy semifreddo and other machine-free frozen desserts, I feel your pain. But trust me - even after sitting in the freezer for 24 hours, this baby is creamy, soft, and seriously good - not an icicle in sight. Delicious as a dessert or on its own, it would also be brilliant in all those places that ice cream works so well. Yum. The only thing is that it is quite strongly honey-flavored, which is great in most cases, but could be a little overpowering as an accompaniment to something like passionfruit souffle." -Jules Clancy

Roasted Cauliflower with Garlic and Fresh Mint

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!

Kale and Honeydew Summer Salad

The hearty flavor of the kale (I recommend lacinato) combines with the sweetness of melon and the richness of the cheese to make a knock-out salad!

Panzanella Salad with Beans

"It's filling, versatile, and beautiful on a plate. This traditional Italian salad is meant for summer when tomatoes are at their peak, so don't even try to attempt this with less-than-stellar tomatoes or you'll be disappointed with the results." - Jeannette Ordas

Tuscan Carrot Top Soup

"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef

Zucchini Chips

"Get ready to turn plain old zucchini into something fabulous!" - 100 Days of Real Food

Lemon Basil Shortbread Cookies

These cookies with a trace of lemony-flavored basil are perfect for tea parties and special gifts. Garnish a platter of them with fresh basil sprigs, unless you’d like to keep your guests guessing about the secret ingredient.

Eggplant Burgers

"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."

Jicama-Melon Fruit Salad

Jicama and honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.

Herbed Tomato Sandwich

"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison

Chunky Guacamole

Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.

Megan's Basil Pesto

This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.

Summer Squash Gratin

Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.

Radish Curry

A radish curry? What a delightful combination!

Citrus radish confit

"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."

Arugula and Pear Salad

The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.

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