These muffins have pumpkin butter to thank for their spicy autumnal flavor.
These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!
This dessert is a cross between a pie and a cake, and is just the thing when you have a hankering for a slice of pumpkin pie.
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
Purple rice cooks up sticky and very slightly sweet. It's delicious in this coconut rice recipe, topped with crispy fried shallots and toasted cashews.
Easy. Tasty. Purple.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
On a busy night when all you have time for is calling the pizza place for take-out, pull this easy recipe out of your back pocket. Dinner will be on the table in 15 minutes!
Simple. Delicious. Classic.
Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!
If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.
This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.
A radish curry? What a delightful combination!
Crunchy and vibrant, this salad is flavorful and refreshing.
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!
An amazing raw pudding that can add a healthy twist to a romantic dessert.
A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.
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.”
This is a customer favorite from the Willy Street Co-op's kitchen. Make a hearty sandwich with it, or eat it by the spoonful.
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
Sweet spring time bread with the zingy flavor of rhubarb and the sweetness of brown sugar.
Rhubarb is another delightful and early treat. Welcome spring with a party and have this be your dessert triumph!
These cakes are delicious made with summer's fresh corn or use frozen corn anytime.
Oniony-herby-garlicky goodness, this recipe is a keeper!
$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.
This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
Beautiful color and fantastic flavor, this one is a keeper!
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
Simple, nourishing, and beautiful to behold.
Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day.
An unusual and comforting flavor combination, perfect for autumnal weather.
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
Roasting the cauliflower and garlic together not only saves time, but also infuses the cauliflower with the garlic's robust flavor. Mint also adds a surprising and delightful flavor to this simple and tasty dish!
The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
A simple and delicious Eat Local Challenge recipe.
Great stirred into mayo for an instant aioli!
Another great way to get nutrient packed kale into your diet!
Incredibly versatile, this chutney can be used in dozens of ways. A few ideas: stir into brown rice, serve with sautéed greens, on top of a poached egg with a drizzle of soy sauce, spooned ont a baked potato... You get the picture! If Meyer lemons aren't available, use regular ones - just keep in mind it will turn out a bit more tart.
This recipe calls for harissa, a thick North African chili sauce. If it's new to your pantry, you'll find that it's a versatile ingredient that's wonderful in fish or meat stews, couscous dishes, or as a rub for meats.
A dish you will remember fondly. Bright in their oranges, whites, greens and blacks, these roasted autumn vegetables with parsley and kalamata olives contrast sweet with salty. The olives make this savory side something special.
Dark chocolate and pears go so well together in these easy scones.
“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.”
Roasting is not the usual treatment that radishes get, but try it once, and you'll see they're amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you've got quite a dish.
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
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!