“This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”
“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com
“Perfect to celebrate the first mushrooms of spring.” – Sarah Myers
This springtime risotto is totally worth the effort of cooking it.
Spring is in the air and I for one am ready to head outside and fire up the grill! Be sure to hold onto this gem for more grilling throughout the summer.
Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.
A longtime Deli favorite!
This recipe is intended to be paired with the other March 2011 $16 square recipe for Risotto with Lacinato Kale.
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. The cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate.
Great with chopped veggies, pita chips, or on sandwiches. Yummy!
“Most people have had avocado in a salty and/or spicy format, or at least as an accompaniment to something that is not primarily sweet. If you like avocado, however, you will really enjoy this ice cream. Its natural oil gives the ice cream a very smooth and silk mouth feel, and the lime juice heightens its flavor. Although it may taste too sweet before freezing in the ice cream maker, it will be just right when it’s done.” –Fany Gerson, author of My Sweet Mexico
A delicious way to enjoy celeriac and kohlrabi! Serves 4-6 as a side dish, 2-3 as a light lunch with salad
“Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison
Charming kumquats make for excellent salsa! Spoon over the usual quesadilla, munch with chips, or serve over a protein of your choice. Play with the ingredients- add whatever attracts your notice!
Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!
This creamy and delicious salad makes use of super in-season citrus.
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!
Make the flatbread and citrus salad first!
“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
Carrots are another local produce item that can be found throughout most (if not all) of the long WI winter.
We are lucky here in Wisconsin to have 4 distinct seasons. Unfortunately, by this time of year there aren’t a lot of local produce choices available to us. Thank goodness for our root vegetables, which stay with us to the welcome arrival of spring. Combine local rainbow beets with very in season (if only in FL and CA) citrus for a fresh winter dish that is sure to please!
Tis the season for citrus! Try this knockout dressing on salads, or as a marinade for tofu or chicken.
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!
Perfect for guests, or for a nutritional boost at home!
“The sweetness of the pears plays of the slight bitterness of the turnip. Lemon juice and walnuts work together to add the finishing touches that make this dish great."
“The lime glaze is key to the scrumptiousness of this banana bread, so don’t even think about leaving it out. I even kept the extra to smear on each slice for an extra punch. I’m crazy like that.” - Giao
Creamy and ultra flavorful, the polenta is the perfect accompaniment for bright butternut squash.
Earl Grey tea steeped in vinegar is the surprise ingredient in this salad's dressing.
Serving collard greens with black-eyed peas in considered to be a lucky dish in the new year. The greens symbolize wealth, the black-eyed peas health. Enjoy this salad as 2010 winds down- it’s delicious spicy flavors will ring you into the new year.
Pears and cardamon, when baked together, have a magical quality. Makes four 4-inch cakes or one 8-inch cake.
Cinnamon is the standard spice for topping a crumb coffee cake. This coffee cake keeps the crumb topping and spices it up a little more by using some of the same flavors that are found in chai, including cinnamon, ginger, cardamom and allspice. These spices really help to make the coffee cake memorable - and they also make you want to come back for a second slice. - Helen Dujardin
Easy. Tasty. Purple.
This is the perfect breakfast for a house full of guests over the holidays. Pop it in the oven and before you know it, you’ll have delicious breakfast for everyone. Kids can definitely play a leading role in this recipe as well!.
This fast and interesting preparation of spinach is found all over the Mediterranean and shows the influence of Saracen (Persian) cooking. The spinach may be steamed ahead of time, but the sautéing must be done at the last minute. Chard and escarole are also excellent prepared in this way.
Couscous is a delicious grain originating from North Africa. This dish is simple, elegant in appearance, and quick to make.
This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus.
Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.
These spicy sweet potatoes will warm you right up during the long months of winter.
Suggestions: Try all kinds of veggies like shredded carrot, minced red pepper, thinly sliced scallions. Top with a dab of chutney or your favorite sweet jam.
Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!
The Institute for Integrative Nutrition has a wealth of healthy and delicious recipes- check out their website!
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
Another FANTASTIC and easy to make recipe from the ladies who brought us the Garden of Vegan cookbook. Top your dragon bowl, a salad, or anything, really, with this knock out dressing!
A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!
Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.
A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate.
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate
Scones may be one of the most perfect bakery items in existence. Try these with tea, coffee or on their own!
"First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.
I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."
"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."