Vegetarian

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

Papaya Puree

This pudding-like papaya puree is an unusual dessert that will surely cause quite a stir! Slightly sweet, slightly salty, very thick and creamy.

Parsley Pepita Pesto

This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

Parsnip Cake with Lemon Cream Cheese Icing

Hold the phone- a PARSNIP cake?  Like its friend the beet chocolate cake, this parsnip cake is a fun and entirely unexpected way to use fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a hit! A big shout out to Punky Egan, from MATC for developing this recipe and contributing it to MACSAC’s cookbook!

Pasta Modena

This Mediterranean-style pasta dish is a snap to prepare.

Pattypan Squash Soup

$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

Peach and Cornmeal Upside-down Cake

Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.

Peach Tart

This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.

Pear and Buckwheat Pancakes

These pancakes are gently scented with pear. For best results, make sure the pears you use are ripe and fragrant.

Pear-Hazelnut Salad

This is a gorgeous rustic salad. Use the most beautiful greens you can find.

Peasant Kasha, Potatoes and Mushrooms

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.

Perfect Mashed Potatoes

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. 

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.

Persimmon Salsa

You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Pesto Cheesecake

Serve this rich appetizer at your next special gathering. Be sure to allow enough time for overnight chilling.

Phytopia (Kale Pesto)

A lovely alternative to basil pesto, this kale pesto is great on sandwiches, pasta and anywhere else pesto is a plus.

Pickled Brussels Sprout Halves

These zingy pickled Brussels sprouts feature garlic, bay leaves, peppercorns, and mustard seeds, and would be a great accompaniment to a Bloody Mary!

Pickled Rhubarb

Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.

Pineapple Fried Rice

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.

Pinto Bean, Kale, and Pasta Soup

 

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.

Pita Bread

Kids of all ages love to watch pita breads puff in the oven--and they love to eat that fresh, warm bread

Pizza Sauce

Speed your home-baked pizza by canning sauce in advance!

Portabella Burgers

A favorite among vegetarians and meat eaters alike. Perfect for outdoor barbecues, but just as delicious when cooked on the stove top in a skillet.

Portabella Fajitas

A very simple, yet satisfying meal. Most of this recipe's prep time is spent marinating the vegetables, which can be done in advance. This from-scratch meal requires little more effort than convenience food, yet tastes like home cooking. An added bonus is that we source our portabellas locally year-round!

Portabella Mushroom and Onion Soup

One word: incredible. A deeply flavorful and robust mushroom soup, topped with a thick slice of French bread covered in a layer of golden brown, melted mozzarella cheese. This is the meal you want to prepare for that special evening you've been anticipating.

Potato and Oregano Pizza

A twist on the usual pizza, this recipe uses Willy Street's own pizza dough to make a delightfully dish!

Potato Leek Au Gratin

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!

Potato Rosemary Strudel

This is one of those effortlessly delicious and good-looking dishes that's great to have in your repertoire. It also re-heats really well, so bake it a day in advance if you'd like, then put in the oven to heat through just before serving.

Puffed Pancake

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!.