"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
This delicious side dish is perfect for a buffet, potluck or anytime. Be sure to allow enough time for the salad to marinate.
A clafoutis is the easiest cake you will ever make.
A bit of cardamom takes this simple smoothie from everyday to unexpected.
Part fruit salad and part green salad, this refreshing hybrid is the best of both worlds! Crisp romaine topped with a summery trio of tropical fruits (mango, papaya and avocado) that will satisfy and delight the whole family. Top with this easy and delicious balsamic and blended fruit dressing, which adds freshness and flavor though very little fat or calories. Candied almonds add crunch. An unusual treat that may become a summer staple after spending long days in the sun.
This smoothie is just the right amount of sweet, and makes a great breakfast.
Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.
The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.
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.
Serve with some good bread for a wholesome, warming dinner.
This is a festive, straightforward recipe, and is easily doubled for company.
An old housemate passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup! - SR
Use packaged pita chips for an easy Indian-inspired appetizer.
This is a delicious vegetable slaw that uses Willy Street Co-op's convenient packaged up Slaw Mix, available in Produce, and invented by Max of West Produce fame. The Slaw Mix incorporates green and red shredded cabbage, and carrots, with occasional appearances by beauty heart radishes, savoy cabbage, and yellow carrots, when available. The dressing in the recipe is quick to whip up, and you'll have a great dish on the table in no time!
This colorful combination of autumnal vegetables is a delicious opportunity to experience the beauty a Wisconsin harvest has to offer, with your eyes as well as your taste buds.
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.
Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.
Perfect for guests, or for a nutritional boost at home!
A quick, easy, kid-pleasing meal.
Quick, easy and tasty! A great way to use up leftover rice.
These will become a favorite weeknight dinner!
This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit.
Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.
Pan roasting the millet here brings out its nutty flavor. If fresh corn isn't in season yet, use frozen corn.
These delicious pancakes turn out satisfyingly extra-crispy, thanks to a relatively dry batter, and pressing the pancakes flat in the pan.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.
Miso dressing is an unexpected but enjoyable choice for pasta salad, giving it a nice umami punch!
A salad that incorporates a gorgeous array of citrus, a welcome sight in mid-winter!
A great new twist on a traditional Greek dish!
If you have one, use a mandoline or V-slicer to slice the fennel as thinly as possible.
This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.
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.
A delicious salad that looks as good as it tastes.
Muhammara is a delicious spread made from toasted walnuts are roasted red peppers. It's popular throughout Syria, Lebanon, and Turkey. This recipe calls for lemon juice, but many versions call for pomegranate molasses instead. If you have some on hand, you may want to try it instead of lemon juice.
This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.
With loads of summer vegetables, hearty mushrooms, and plenty of sweet Hungarian paprika, this vegetarian goulash is full of texture and flavor. Leftovers keep wonderfully for lunch boxes, as well.
This frittata is packed with a flavorful medley of ingredients and is perfect for weekend brunch. The chewy wild rice is an unusal but satisfying addition.
Mushrooms' texture and flavor hold up well to the warm spices of Mexican-inspired dishes.
An unusual and yummy pasta dish!
Mustard greens are frequently underutilized, since there just aren’t that many recipes out there that highlight their flavor. Try out this symphony of spices, designed to bring out the best in your mustard greens!
This unusual flavor combination complements Asian-inspired rice and rice noodle dishes.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
This is a classic combination of vegetables used for kimchi, the fermented side dish of Korea. Unlike traditional kimmchi, however, this dish is unfermented, which serves the needs of those wanting immediate gratification for a zippy accompaniment to any meal, particularly one served with rice or rice noodles.
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.
Worthy of Sunday morning with the whole family. This is the type of breakfast that will make you want to linger at the table. Toothsome and pleasing, these autumnally spiced whole-grain pancakes flecked with bits of cranberry and apple are covered in a sweet-tart cranberry syrup.
"Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. This makes a wonderful vegetarian main course with a green salad on the side... it would also be a warming accompaniment to a roast chicken or even some roast beef."
The perfect topping for a Greek Orange Yogurt Cake!