Latest Recipes

Latest Recipes

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A great way to prepare beets!

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Usually rolled oats are a bit chewy when you put them in muffins or cookies because they dont soften as much as when they are cooked in water for porridge. This recipe deals with that by adding 1/2 cup of hot water to the oats at the start of the recipe.

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Find dried schisandra berries in our bulk department. We have them pre-bagged, too. 

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Vegan Eggnog

When she heard that we were running out of non-dairy, vegan eggnog one winter, the Co-op's Store Merchandiser, Alli Johnson, adapted this recipe she found on a favorite food blog. We tested it out on a number of different staff members, even those who didn't like eggnog, and they all gave it their seal of approval. We nicknamed it "Veggnog."

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Another yummy recipe from our Produce Buyer Mary Manghis. Try this with sweet Vidalia onions to complement the ginger.

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A satisfying main course and a delicious way to use local Rhapsody tempeh. This recipe was taught in a City Market class on vegetarian cooking.

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This tart looks fancy but is easy to make and amazing with our sweet local parsnips

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This is one of our favorite herb salads and is great with soups or roasted or grilled meats.

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The refreshing answer to a pudding, since there's almost no stirring over heat. Chilled, they are easy to make ahead.

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This recipe was taught in a City Market cooking class on cooking Paleo foods - a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture. Serve these with tomato sauce atop steamed or sauted shredded zucchini.

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