Swiss Chard and Ricotta Dumplings

This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.

Asparagus Vinaigrette

Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine. 

Quick and Simple Kumquat Marmalade

If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.

Celery Rémoulade

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.

Winter Citrus Salad with Honey Dressing

Citrus is at its peak in the middle of winter, and that's just when you need a bright sunny dish like this salad. Use any combination of citrus you like - just be sure to use sweet citrus fruit rather than sour. You may also want to try adding a pinch of black pepper or cayenne.

Butternut Squash Curry

This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.

Sunchoke Pecan Sandwich

Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.

Kiwi-Lime Ice Pops

A healthy and very pretty treat! Perfect after school snack or light dessert.

Moroccan Pumpkin Tea Loaf

In North Africa, pumpkin is typically used in savory vegetable dishes. This unusual spin on it pairs it with dried fruit and nuts, and is excellent served with Moroccan stews, or as dessert with apricot jam.

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