Collard Greens Salad with Black Eyed Peas and Peanut 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.

Chai-Spiced Crumb Coffee 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

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!.

Spinach with Pine Nuts

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 with Carrots

Couscous is a delicious grain originating from North Africa. This dish is simple, elegant in appearance, and quick to make.

Warm Winter Vegetable Salad

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.

Gujarati Pancakes

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.

Slow Cooker Sweet Potatoes

Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!

Heavenly (Healthy) Macaroons

The Institute for Integrative Nutrition has a wealth of healthy and delicious recipes- check out their website!

Fantastic Tangy and Sweet Green Dressing

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!

Dragon Bowl

A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!

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.

Green Eggs (No Ham)

A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”

Corn Bread

$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.

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

Easy Fig Scones

Scones may be one of the most perfect bakery items in existence. Try these with tea, coffee or on their own!

Swiss Chard, Sweet Corn and Scallion Soup with Noodle Nest Dumplings

"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."

Onion Pandade

"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."

Tofu Millet Patties

Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!

Gingered Carrot Soup

What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?

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!

Beet and Fennel Soup

This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!

Green Beans and Arame

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!

Raw Zucchini Crudo Salad

Another recipe from the ever tantalizing and gorgeously photographed 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.”

Tomatillo Salsa Verde

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!

Farmers’ Stew

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

“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.”

Greens and Goat Cheese Quiche

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

Margot’s Split Pea Soup

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

Shell Beans and Summer Vegetables Stewed in Their Own Juices

“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

Roasted Summer Tomatoes

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!

Herbal Honey

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!

Fried Green Tomatoes

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.

Irish Brown Bread

Allow the aroma of fresh baked bread to fill your home! Nothing compares to sandwiches on slices of bread fresh from the oven.