With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
These delicate pancakes turn out thin and light, and are topped with a generous squeeze of lemon and a sprinkling of sugar.
Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.
Packed with flavor, you won't need ketchup on these burgers.
Hearty portabella mushrooms are great for BBQs since they're sturdy enough to hold up on the grill. This version, served loaded with red onion, tomato, avocado, and Swiss cheese, calls for marinating the caps in a balsamic and soy sauce mixture for maximum flavor.
Sake, brown sugar, and soy sauce in the marinade turn into a salty, sweet, sticky glaze for grilled chicken.
This hearty, delicious pizza, loaded with smoky grilled eggplant and provolone, can serve as a stepping stone for you into the exciting world of grilling pizzas!
These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.
Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.
Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.
This pasta is so creamy and rich, you'd think it was loaded with half-and-half. It's a quick, nourishing dinner, with a full pound of broccoli and some garlic and herbs.
You may be doubtful about combining avocados with coconut oil -- after all, avocados are so creamy and rich on their own. But the combination of these two healthy fats is incredible! You'll be tempted to add avocado and a slather of coconut oil to every sandwich you make. These tartines make a perfect hearty breakfast, lunch or dinner.
A shrub is an old-fashioned vinegar syrup that dates from Colonial times, and is added to sparkling or still water for a refreshing drink. Ideally it is both tart and sweet, perfect for quenching your thirst and whetting your appetite.
This richly-hued, intensely flavorful kale is a customer favorite at the WIlly Street Co-op's Deli.
This salad is spring in a bowl! On its own, it's a perfect dinner for one, and would also serve two to three as a side.
This is a popular dish from the Willy Street Co-op, and now you can make it at home. It's a quick-to-assemble casserole that bakes up into a meltingly good dinner.
Yum yum! Of course this kid-friendly dessert is not made from dirt, but it sure looks like it, complete with candy worms on top!
This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.
It's so easy to make a big batch of these yummy and nutritious bites!
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.
These pale yellow muffins have a moist and delicate crumb, and are deliciously gingery.
This easy crustless quiche features broccoli and sharp cheddar baked in a creamy custard.
This little cakes are the perfect balance of crisp and soft, with sweet and salty pockets of feta and currants, and the subtle flavors of mint and saffron. And they're so easy to make!
These moist and fruity muffins are perfect for breakfast on the go.
This North African-inspired chicken dish is simmered in an easy sauce, with bay leaves, kumquats, and green olives lending a rich flavor. Try this served over couscous.
Try this spiced fruit with couscous or alongside roasted meats.It would also be great stirred into steel cut oats in the morning.
Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.
Serve these deeply flavored mushrooms over polenta or steak, or folded into risotto.
Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.
Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!