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."
The savory, rich flavor of collard creams melds with creamy coconut milk for a sumptuous dish.
Sea vegetables, like Dulse, have innumerable health benefits. Experiment with adding them into your diet through foods like this tasty salad!
Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
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!
This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!
Creamy avocado unites with zesty lemon to make the potato salad equivalent of a shooting star.
Arame is an excellent source of protein and vitamins A & B. It also possesses significant amounts of iodine, calcium and iron. Plus, it's super yummy!
Another recipe from the ever tantalizing and gorgeously photographed http://kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in WI every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% locally.
“Feel free to change up and play around with your choice of cheese and herbs. Dollops of fresh ricotta with chervil and dill would be brilliant together. I picked the herbs below since they’re growing like mad in our garden right now. Plus, when fresh feta comes knocking at our door, mint is never too far behind.”
Seriously. It is the easiest kale/potato soup ever and SO delicious.
Great stirred into mayo for an instant aioli!
A simple and delicious Eat Local Challenge recipe.
Tomatillos are a wonderful but perhaps underutilized WI fruit that is available in great abundance this time of year. Experiment with making your own salsa and have fun with Eating Locally!
Another Eat Local Challenge friendly recipe that makes great use of tasty local eggs and fresh herbs!
Another favorite from cooking goddess Deborah Madison that fits perfectly with the Eat Local Challenge. Her description reads, “It’s such an easy pleasure to make this dish, I always imagine it would be ideal for tired farmers at the end of the day- or tired anyone. While the onions sizzle in olive oil, you’re cutting eggplant and squash into big bold pieces. Into the pan they go, a thigh-fitting lid goes on top, down goes the heat, and the vegetables stew briefly in their own juices until tender. You can be completely relaxed and improvisational with this stew, for it really reflects the generous spirit of the market with all its choice and variety. Any kind of squash, onion, or eggplant will be fine, in any proportion. I find that some of the skinnier eggplants are interesting here: Yellow squash definitely enlivens the appearance; pattypans can be cut into thick wedges; zucchini into 2-inch logs, than halved or quartered, etc.”
A wonderful cooling dessert recipe that can make use of whatever delectable local fruit is around. Experiment, go wild and enjoy this Eat Local Challenge friendly dessert!