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!
“Roasted peppers can be expensive to buy but are very easy to make. When peppers are in abundance, roast some and freeze for later use. One way to do this is in freezer boxes, separating the layers with waxed paper.”
A savory alternative to the old standby corn on the cob.
Originally this fabulous Luna Circle Farm CSA recipe called for sorrel, but can really be made with any flavorful leafy green. Experiment with your favorites! -SR
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
“This humble braise more or less cooks itself. The vegetables are cut into large pieces (quick to prepare) and are meltingly tender when finished. Some might say they’re overcooked, and they are soft, but this only brings out their flavors. Once, when I added some pesto at the end, the familiar flavors told me that I had made a soupe au pisou, only a heartier version.” - Deborah Madison
Served with crusty bread, as an accompaniment to the perfect baked/grilled meat or tofu, or as its own main course, you and yours will be astounded at how delicious this beautiful meal tastes!
Lovely on the eyes and on the palate, making herbal honey is a fun way to add variety and creativity to your pantry. This is also a great gift idea!
Sweet, juicy, crunchy, pungent, spicy, delicious. Unforgettable.
Cool and refreshing.
Fried green tomatoes are the perfect solution to the impatience resulting from watching your tomato plants daily, hoping to find a splash of red or orange or yellow.
Allow the aroma of fresh baked bread to fill your home! Nothing compares to sandwiches on slices of bread fresh from the oven.
Definitely dessert, but a healthful choice. Wholesome oatmeal, whole-wheat flour and a medley of dried berries will satisfy your sweet tooth.
Locavores: fennel and kohlrabi are not only available locally in Wisconsin summers, but they combine to make a delicious and colorful (kohl?) slaw. kohlrabi look prettiest in this recipe since they stand out so boldly against the pale fennel bulb, but the color contrast isn't necessary for you to enjoy this lovely side dish.
Grilled white peach halves, allowed to get warm and crisp on the outside, will absolutely melt in your mouth once drizzled with honey and adorned with fresh mint.
"Duxelles" is a fancy (well, not so much fancy as it is a French) word for a finely chopped mixture of mushrooms, mushroom stems, onions, shallots, and herbs sauteed in butter, then reduced to a paste. Sometimes cream is added, as well. It's a basic preparation used in gravies, sauces, and as a filling for a savory pastry mushroom tart.
This savory mushroom-nut paté will be a hit at home as well as at a potluck. Toasted hazelnuts, sauteed garlic, thyme and sherry add depth to this companion to the cracker. Convenient for company, since you can make this in advance and store it in the refrigerator until your guests arrive.
This salad is summer food at its finest. Crisp, juicy, refreshing and textured, jicama and papaya make an unlikely yet delightful duo, especially when paired with this light orange juice dressing atop a bed of crunchy Bibb lettuce.
Fruit simmered in cinnamon syrup is a typical after-dinner treat throughout Mexico.
This pudding-like papaya puree is an unusual dessert that will surely cause quite a stir! Slightly sweet, slightly salty, very thick and creamy.
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.
Sweet spring time bread with the zingy flavor of rhubarb and the sweetness of brown sugar.
Sesame honey candy, or pasteli, is a traditional Greek confection which combines the simplest of ingredients to create a wholesome, natural treat featuring three simple ingredients: sesame seeds, honey and unrefined sea salt.
A delightful cauliflower dish full of protein and flavor.
A delicious salad that looks as good as it tastes.
A lovely way to get still more greens into one's diet!
A delicious savory pancake that can be served any time of the day!
A lovely way to use oh so plentiful zucchini!
A delicious recipe from Eden Organics!
A clafoutis is the easiest cake you will ever make.
Creamy avocado complements tangy grapefruit in this healthy summer time salad.
A simply delicious pizza.
Utilizing Eden Food's rich, nourishing soba noodles made from 100 percent buckwheat flour, an ancient health food. Earthy, deep brown color, delicious flavor combines with shiitake, wakame and delicate onion flavor for a dish that is great served hot or cold.
A great recipe for young bakers that will be enjoyed by all ages.
Refreshing and detoxifying.