Recipes

Here are all the recipes from our recent Caprese Cooking Class with Kat Keys!

We put this recipe together for our May Owner Appreciation Days! All of the main ingredients are on sale for the event. Plant-based Beyond Beef mixes with tortilla chips and salsa to create a delectable burger patty, topped with smoked cheddar, lettuce, tomato and avocado.

We put together this delicious carbonara recipe! It strays a little from the classic version by adding smoked gouda cheese, but trust us - it's even better.

As fall approaches, what could be better than a creamy, comforting butternut squash pasta? We used Kite Hill mushroom ravioli as the base for this dish, but any kind of pasta would work well.

This is the perfect weekend recipe when you want to take that extra step for a beautiful and delicious pasta dish. 

Plant Boss is our newest brand of plant-based products. We put it on our new St. Pierre Brioche buns, added a slice of Truly Grassfed cheddar cheese, and topped it off with our seasonal Green Goddess dressing!

Homemade Stromboli is an easy and fun alternative to pizza! This Stromboli is tasty and kid friendly and can be adjusted to suit your favorite veggies, meats and cheeses.

Settle into the cold weather with this extra-comforting homemade potato gnocchi, served with roasted winter root vegetables and a creamy brown butter sauce.

When the weather starts to turn, one of my favorite things to make to settle in and get cozy is ramen. This ramen is far from authentic, and blends many different types of cuisines but man it is delicious!

These are the best vegan meatballs I've ever tasted - made from green lentils, sautéed mushrooms, and breadcrumbs! This recipe is great if you have leftover green lentils and want to throw together a delicious and hearty vegan meal on a budget.

Try this budget-friendly recipe highlighting our Co+op Basic's grassfed Thousand Hills Ground Beef. These meatballs are a great addition to any Italian pasta dish and are super quick to make!

This gnocchi recipe is absolutely delicious and packs tons of nutrition with the addition of kale and white beans. You could use cannellini or great northern beans as well. A rich and comforting garlic cream sauce brings it all together for a satisfying meal.

A few weeks ago, I finally had enough tomatoes to make one of my favorites, tomato soup. I didn't care that it was 95 degrees that day - I was making soup. This recipe is super quick and simple, but is some of the best tomato soup I've ever had.

Try this soothing miso vegetable ramen chock full of local winter produce, including shiitake mushrooms, scallions, carrots, and radishes. This cozy recipe will bring you comfort all while incorporating those whole foods your body craves.

This spicy ramen is perfect to make on a cold weekend. This recipe walks you through how to slow cook local pork shoulder, how to prepare tasty ramen broth, and what local winter vegetables go great with black forbidden rice ramen noodles.

This budget friendly tomato sauce is my secret tomato sauce. This recipe is best if started early on a weekend and allowed to simmer for a few hours. The local carrots will fully soften and meld with the sweet tomatoes.

These are not healthy, but boy, are they a tasty time! Join me in my self-indulgent journey with these Local Western Bacon Sliders with fried cheese curds.

This lemony chicken piccata is absolutely delicious - you'll have to try this baked version. This sheet tray meal is meant for days you just want to throw ingredients on a pan, step away from the kitchen, and pull out a ready-to-eat dinner from the oven.

This special fall lasagna uses leftover local buttercup squash soup instead of the traditional tomato sauce. Just layer your ingredients and stick it in the oven to cook!

This is definitely my favorite curry recipe. It's brothy, full of vegetables, and the chicken is so tender.

Shake up your weekly lunches with new spice blends that will transform your meals for the upcoming week! Try these four easy chicken marinades and rubs including teriyaki chicken, yogurt-marinated baharat chicken, coconut curry chicken, and chili lime chicken - a perfect introduction to meal prep!

Easy, filling and flexible, this dish takes full advantage of whatever fall root vegetables you have on hand. This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.

The contrast between a hot, crispy crust and a cool, leafy salad makes this easy pizza seem much more complicated than it is. Great in summer, or anytime you want a quick, fresh meal. 

A rich, creamy peanut sauce makes this easy, budget-friendly dish intoxicatingly good.

Serve steaks on top of a bed of sauteed vegetables, like green beans, mushrooms and tomatoes, and drizzled with sauce.

Fresh local produce and the super grain, quinoa, star in this hearty dish. Accompany this rich, full-flavored dish with a light green salad tossed with vinaigrette and a slice of focaccia, and end with fresh fruit sorbet for dessert.

Set the scene for a plant-based cookout with this seasoned grilled tofu. The pesto is also delicious over noodles.

It's time for some summer soup to get you looking forward to the cooler weather! We've put together this delicious and creamy corn chowder recipe with bacon. This is our latest recipe using Co+op Basics products, and comes out to only $2.87 per serving!

Try this easy weeknight pasta dish that features products from our Co+op Basics line! The sauce gets its creaminess from coconut cream for a completely plant-based recipe. It features 4 Co+op Basics products and comes in at only $2.29 per serving.

We've put together a simple dish that you could eat for breakfast, lunch, or dinner! This is an easy salad made of chickpeas, corn, onion, and poblano and topped with a local fried egg.

We absolutely love having Little Farm on the Prairie eggs as a Co+op Basic product, so they are the star of this recipe! This is a classic egg custard tart - a perfect individual sized dessert.

Our most daring Co+op Basics recipe yet! We took our housemade pizza dough, topped it with smoky tempeh, tomatoes and broccoli, and finished off with Annie's Goddess Dressing! This pizza is an easy recipe that is unique and delicious.

This vegan butter tofu is hearty, creamy, and oh so comforting. It's loaded up with extra veggies for added nutrition and is full of protein thanks to the tofu. Featuring 9 different products from our Co+op Basics line, this meal comes in at $3.40/serving.

The cold weather isn't letting up anytime soon, and there's nothing better to wait out the winter than a delicious, hearty bowl of soup. This black bean soup recipe is super easy and versatile and comes together in under 30 minutes.

We've got some kid-friendly mini pizzas for you! This recipe uses handmade dough but still comes together in about 30 minutes. Plus it uses 5 different Co+op Basics products!

These corn fritters make a super quick and affordable appetizer or snack! They feature Co+op basics products and come in at only 50¢ per fritter!

This is a pretty standard French toast recipe, with the addition of rolled oats to add a little extra nutrition! We take a delicious mixed berry fruit spread and simmer it down to make a syrup for the toast.

This sofritas burrito bowl recipe is a light and hearty meal with just enough spice to give it an excellent kick. It is packed with protein and veggies and is super simple to prepare! The recipe is great on its own, but can always be altered by adding your favorite toppings.

We've got some new frozen fruit on the shelves from Field Day, so we thought the best way to celebrate was with a smoothie! This smoothie is super easy to make and has yogurt to make it extra tasty and creamy. Almost all of the ingredients are part of our Co+op Basics line!

Baking season is here! This is the perfect recipe for a night at home when you want an easy but indulgent snack. This recipe features products from our Co+op Basics line and prices out to $0.98 per cookie.

We've got a big batch dessert recipe featuring Co+op Basics! These peanut butter bars are easy and delicious, and sneak in some healthy rolled oats. This recipe makes a TON of bars - great for an on-the-go snack or light after dinner dessert. The best part? It uses 7 different Co+op Basics products!

You don't have to get take-out to eat fried rice! Fried rice is once of the most comforting, delicious, and easiest dishes to make at home. his rice is also super affordable at only $2.02 per serving, and features products from our Co+op Basics line!

Even though the weather is heating up, there is still something wonderful about a hot, hearty soup. This lentil stew is packed with vegetables and spices, is super filling and makes an enormous amount! t's also super affordable and features 11 different Co+op Basics products!

These nachos couldn't get any easier! All the ingredients get layered together and baked in the oven. The best part is that it features ingredients from our Co+op Basics line which means it is easy and affordable.

This pasta recipe is a hearty and comforting meal that brings a little heat. Delicious and nutritious with protein packed beans and leafy kale, this pasta is a complete meal that is easy and affordable.

This is a quick and easy overnight oats recipe that can be whipped up in no time! Featuring items from our Co+op Basics line, this breakfast comes in at just $1.29 per serving!

This quick and easy frittata is the perfect blend of hearty eggs and light, refreshing corn and zucchini. Featuring items from our Co-op basics line, this breakfast comes in at just $1 a serving.

This recipe takes all the work out of classic risotto, but doesn't skimp on flavor and creaminess. Starring short grain brown rice and peas, this is a simple and comforting dinner. This recipe features items from our Co-op Basics line and comes in at just $1.86 per serving!

This simple tofu curry dish is warm and comforting with a mild level of spice. Featuring items from our Co+op Basics line, this dish comes in at just $2.50 per serving.

This salad features sweet cantaloupe paired with cucumber & tomato, tossed in a simple dressing and balanced out by savory feta cheese. It is a perfect appetizer for a barbeque or a lovely dinner on the patio.

This seasonal recipe features beautiful root vegetables including 3 different kind of radishes! All topped off with a creamy miso tahini dressing.

Cheese curds are back! After a long hiatus, we have cheese curds from local farm Marcoot Jersey Creamery! This tomato, cucumber, and cheese curd panzanella salad is topped off with a simple red wine vinaigrette making it the perfect blend of light vegetables and decadent cheese curds.

Want to make mashed potatoes more special for the holidays? Use local purple mashed potatoes from PrairiErth Farm! It makes a pretty lavender-colored mashed potatoes. Leave the skins on and boil the potatoes whole to keep more of the color.

The sweetness of baked apples and squash is accentuated with fall's warm spices. A perfect side for pork or poultry.

Flavorful roasted potatoes and artichokes are dressed in a parsley and Dijon dressing. A delightful side!

Here are all the recipes from our most recent cooking class with Sirisha Bhandaru! Cook along in your kitchen while learning how to make a colorful and flavorful multi-course Indian dinner from scratch.

Do a deep dive into French cuisine with Paul Young as we survey all the deliciousness that France has to offer, region by region. In this class, we head north to Burgundy wine country where we'll learn to cook with wine.

Do a deep dive into French cuisine with Paul Young as we survey all the deliciousness that France has to offer, region by region.  We'll taste the Mediterranean-style Provencal cuisine from the south of France where bouillabaisse and ratatouille were invented. 

Do a deep dive into French cuisine with Paul Young as we survey all the deliciousness that France has to offer, region by region. We'll start in Basque country where savory garlic-infused stews of neighboring Spain are an influence and a comforting braised lamb dish is on the menu.

Find all the recipes from our recent Ayurveda cooking class with Jodi Adams!

Here are all the recipes from our latest cooking class with Paul Young featuring sushi, sashimi, and chirashi!

Check out the recipes & video from our latest cooking class with Marina K f rom Ukraine as she teaches popular Ukrainian recipes!

Here are all the recipes from our latest cooking class with Paul Young! This class uses bamboo skewers to make a variety of kebabs and experiments with marinades as well as dipping sauces.

Learn how to make a quintessential South Indian comfort meal with longtime Co-op instructor, Sirisha Bhandaru.

Here are all of the recipes from our recent class with Paul Young! The latest is the series is Taste of Japan: Ramen vs Udon vs Soba. The Japanese have elevated noodle cuisine to new heights with a wide range of broths and dipping sauces as well as an infinite variety of ingredients and toppings.

Learn how to make a traditional Southern meal highlighting local and seasonal ingredients with trained chef and local farmer, Ann Swanson of Hendrick House.

Here are all the recipes from our recent Taste of China: Shanghai Cuisine class with instructor Paul Young!

Join us for a class highlighting a vegetarian soul food meal taught by Desiree Draine. This take on a traditional soul food meal is perfect for Sunday dinner and uses Desiree's favorite recipes...

Here are all the recipes from our recent Taste of China class with instructor Paul Young! Originating in Southwest China, Sichuan cuisine is the most popular cuisine in China. Famous for its spicy recipes, Sichuan dishes have strong flavors that are anything but subtle.

Here are all the recipes from our recent Taste of China class with instructor Paul Young! Known as the most popular style of Chinese cooking outside of China, Cantonese cooking traditions are diverse and emphasize the natural flavors of the ingredients.

Ms. Adetutu "Tutu" Fabusoro teaches how to make Edikaikong Soup with kale, spinach, goat meat, and different types of fish served with Eba made with Garri. Tutu will teach you a traditional dish that reminds her of her home and culture in Nigeria, specifically the Yoruba Ethnic group.

These are all the recipes from our recent cooking class, A Taste of Asia with Paul Young! This is an introduction to Asian cuisines, surveying the flavor profiles of Chinese, Vietnamese,  Thai and Japanese traditions.

Learn to cook an Indian vegetarian thali-style meal! Sirisha has curated a healthy and delicious thali featuring home cooked dishes including Khamang Kakdi, a refreshing cucumber salad; Vegetable Poriyal, a light and simple stir fried vegetable; green mung bean curry; and basmati rice. 

Learn how to make traditional Swahili cuisine with Nazma M. Ali, caterer and owner of My Swahili Kitchen!

Learn how to make delicious Indian dishes including Roasted Veggie Chaat, Palak Paneer, and Rose Petal Dark Chocolate Bark with Sirisha Bhandaru.

Learn how to make traditional Greek dishes with Co-op owners! Join Katie & George as they share their tips on making family recipes including chicken souvlakia, tzatziki, fassolia, and horiatiki.

We recently hosted our 3rd virtual cooking class with meal kit! Co-op teacher Huan shared her recipes with us to create a fully home-cooked Chinese meal. Tomato Egg Drop Soup, Sichuan Style Blistered Green Beans, Smashed Cucumber Salad, and Fish Fragrant Eggplant.

Learn how to make fresh homemade pasta with Celia, test baker at Janie's Mill in Ashkum IL!

When it’s raining and cold outside, digging into a steaming bowl of wonton soups is a sure fire way to warm the soul and lift the spirit. Wontons are one of my favorite foods in the world and that love was cultivated at a young age thanks to my grandparents.

Ghormeh Sabzi is a very popular dish in Iran, and is something I grew up eating with my family. It is traditionally made with lamb or beef, but given that I am vegan, I made this with seitan! It is one of my favorite meals, and I am so excited to share it with you! I hope you love it :)

Choux à la crème (cream puffs) are a staple of French baking tradition. We eat them at weddings, family reunions, or every time we want to feel a bit fancy!

Co-op teacher Sirisha joined us for our first virtual cooking class of the season! Paneer Makhani, Red Lentil Dal with Seasonal Greens, and Basmati Rice come together for a delicious and authentic Indian dinner!

Co-op instructor Quentin joined us for a virtual crepe cooking class! Learn to make a sweet crepe suzette and a savory galette bretonne with ham, Havarti & egg!

Local chef Lisa from Blue Dragonfly catering shows us how to create a sheet pan Mediterranean chicken (or tofu!) dish along with an orange olive oil cake.

Co-op instructor Sarah shares her family recipes for stew & scones!

In honor of the return of bulk mushrooms to our produce cooler, we whipped up some savory mushroom hand pies!

These loaded Kimchi fries are super easy and taste AMAZING. This is the perfect decadent dish for snacking during the big game.

These potato pierogis are an exciting dish to make with a partner, kiddo, or your quaranteam. Make one batch and you'll have decadent pierogis for days!

This savory puff pastry galette makes a fancy appetizer that is perfect for the holidays. This recipe is quick to assemble and uses seasonal and local winter roots!

Take your baking to the next level with these epic homemade pretzels. This recipe is a great project to do on a night in with friends or family! Plus, this mustard cheese sauce is an absolute game changer.

This hot and cheesy bean dip is the perfect savory snack for when you're watching the game or hanging out! This recipe was my favorite dip to eat as a kid and is an adaptation of my mom's recipe.

This versatile black bean dip has some extra veggies hidden in! Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.

Serve this popular eggplant dip with pita bread, olives and veggies or alongside dishes like tabouli, fattoush and falafel.

Spicy food fans will find plenty to cheer about with these jalapenos stuffed with spiced pork and smoked cheddar.

For March Owner Appreciation Days, we've put together this amazing Chilaquiles recipe with smoked bacon and fried eggs!

These breakfast bars have rolled oats, a variety of nuts, dried cranberries, and just a little sweetness for a tasty and hearty breakfast. Plus, they feature 9 ingredients you can grab from our bulk aisle!

Whip up this delightful breakfast scone using seasonal fresh cranberries! The tartness of the cranberries work wonderfully with the sweetness of white chocolate chips and an orange glaze.

Learn how to make a delicious asparagus quiche with local herbs and a homemade hazelnut crust that highlights perennial crops that can be grown here in Illinois!

Our grocery department recently brought in a new brand of tofu - Pumfu! Pumfu marinates well and is very versatile, and can be used for sandwiches, stir-frys, scrambles and even desserts. We used the Chorizo variety to create a delicious vegan breakfast scramble!

This spicy frittata is sure to delight! Made with mostly local ingredients, this egg dish comes together quickly for a cozy and warming breakfast.

Stay in this weekend and enjoy a cozy, decadent holiday brunch!

This scrumptious vegetarian eggs Benedict, with its creamy, buttery Hollandaise sauce and poached egg on top, makes a delicious special occasion breakfast.

This is a super quick and easy pasta salad full of veggies and satisfying flavors!

We took our new Farmer Focus lemon pepper chicken breast and Cindy's ranch dressing and created a beautiful cobb salad! You could switch out ingredients or dressing choice to make this salad your own. 

Our kitchen makes the most amazing black bean burgers! We decided to try one with our new Maria & Ricardo's spinach wrap and it certainly didn't disappoint. With fresh vegetables and tasty ranch dressing, this is a super quick, fresh and nutritious lunch.

If you've never tried tempeh before, this dish will show you what you've been missing. Creole flavors, spicy mustard, and the earthy, satisfying flavor of tempeh, all wrapped into a warm tortilla, makes for a perfect wrap for meat-eaters and vegetarians alike.

We have an absolutely amazing deal for local Prairie Fruits Farm fresh chevre cheese, and we decided to put it in a sweet, soft bread pudding. The goat cheese is paired with Wyman's Mixed Berries, (also on sale!) and a delicious brioche bread. The result is a decadent, melt-in-your-mouth dessert.

We've got local rhubarb from Brackett Farms and local strawberries from Havilah Gardens at the Co-op! We decided to pair that with local Kilgus vanilla ice cream and make a delectable strawberry rhubarb crumble.

Learn how to make two delicious treats using plums with local baker Heidi Leuszler of Berries & Flour. Heidi will teach you how to process plums for different purposes, then walk you through making a scrumptious plum torte and plum jam. 

Impress your family with this gorgeous and decadent galette highlighting local ripe pears, artisan prosciutto, regional Voss pecans, and local gouda cheese.

Hand pies make the cutest little desserts and can highlight any in-season fruit! These apple and pear hand pies are kid-friendly with no added sugar, no peeling, and super simple ingredients.

Make your holiday desserts extra special with local black currant, rose, and creamy chocolate mini cheesecakes with a simple gluten-free pecan crust. This recipe uses cupcake tins and divides up the cheesecake filling to make three distinct flavors to delight every family member!

This popsicle recipe is unique, tart, and is slightly slushy-like in texture.

Yes, red bananas exist and we have them! These special bananas are creamy, smaller, and blend so well with raspberries and yogurt. You have to try this one!

The unbeatable combination of chocolate and peanut butter makes these bite-sized desserts irresistible.

This is the best time of year at the Co-op when it comes to local produce. When walking through the produce department, it was impossible to not notice the bright, beautiful array of local peppers. The first thing that came to mind was veggie fajitas!

We've got an amazing summer bounty of tomatoes here at the Co-op! We decided to turn them into a delicious appetizer using other local ingredients.

Learn how to cook a delicious dish using local, seasonal produce from Sola Gratia Farm! Menu includes roasted eggplant with cherry tomatoes & crispy spiced chickpeas, cucumber quinoa salad with jalapeno vinaigrette, & tulsi basil tahini sauce with pita.

This beautiful salad pairs local, seasonal vegetables with our newest cheese to hit the shelf - Kynthos Halloumi! Halloumi is a salty, Greek cheese that has a high melting point so it is perfect for frying. 

Switch up your coleslaw and try kohlrabi instead of cabbage! Paired with apples, broccoli & carrots, this summer slaw is sure to impress.

Try these decadent latkes for Chanukah this year! Made with local PrairiErth Farm potatoes, yellow onion, local eggs, a little matzo meal, and some scallions, these latkes are perfect when topped with sour cream and applesauce.

You have to try buttercup squash! Buttercup squash is such a delicious starchy winter squash that is absolutely wonderful for a creamy vegan soup recipe! Try this recipe with six simple ingredients, including canned coconut cream, onion, garlic, fresh rosemary and sage, and some veggie broth.

This is the best pumpkin bread you will ever taste. The secret is roasting a local pie pumpkin and using sweet local carrots!

This hearty beef stew with local roots is perfect for the cool weather!

These avocado monsters are so fun to decorate for a healthy Halloween snack! You can make witches, frankensteins, draculas, spiders, or your own original spooky monsters!

This is a kid-friendly and healthy Halloween snack with just three ingredients!

Community agroforester & perennial crop farmer Kaitie Adams takes us through making home-fermented, naturally fizzy drinks using fruits that can be grown here in Central Illinois!

This series of drinks features perennial plants and herbs that can all be grown here in Illinois! Perennial herbs come back every year and are a great addition to any garden. Learn how to make simple syrup, shrubs & bitters to diversify your cocktails!

This fruity and refreshing ginger ale uses a liquid ginger extract for flavoring. Herb Pharm has been a trusted source for herbal extracts for over 40 years. Their ginger liquid extract retains...

This spritzer is a light and refreshing cocktail highlighting the unique flavors of the pepino. 

Enjoying the holidays but don’t partake in cocktails? Try these amazing mocktails to ring in the new year right!

So how do restaurants make their cocktails so great? It’s simple! Using simple syrup adds sweetness without being overpowering, plus you can infuse the simple syrup with just about any flavor you want.

Homemade simple syrup, good quality liquor & holiday flavors all combine together in these delicious cocktail recipes from Common Ground Food Co-op!

Pumpkin seeds are so nutritious, don't waste them! While you're roasting your pumpkin, you might as well roast the seeds too!

Learn how to make your own fruit leather with Jeff Hake of Funks Grove Heritage Fruits & Grains. Making fruit leather is a great way to preserve fruit at its peak ripeness while also making delicious, nutritious snacks.

We've got some amazing holiday recipes for you! Save the indulgence for dessert and enjoy these delicious, healthy vegetable appetizers. These dishes are easy, affordable, and are very accessible to different dietary restrictions. 

Learn how to make fancy Animal French Toast and Mixed Berry Smoothies focused on cooking with kids! Join Co-op staff member, Mackensie Archibald and her daughter Athena as they teach you how to...

Learn the basics of lacto-fermentation from local farmer Katie Adams and Co-op staff Sarah Buckman as they teach you how to make four popular types of ferments! Preserved Lemons with salt,...

Learn how to make some time-honored herbal tonics that have been traditionally used to boost your immune system! Joan Jach, owner and farmer of Old Town Flowers CU, shares her favorite recipes for Elderberry Syrup and Fire Cider.

This non-traditional pesto uses spinach and kale as the base for a delicious and affordable alternative to the classic. This pesto is dairy-free and can be used as a spread for sandwiches, a base for pizza, or a sauce for pasta!

This dressing is fresh, easy, and versatile. It's great on salad, pizza, burgers, sandwiches, wraps, or as a dip for veggies & pita! Utilizing fresh local herbs from Green Pantry Nursery in Tuscola, IL, this dressing tastes like summer. 

This bright red sauce, studded with jewels of orange, looks beautiful in a bowl or on a plate. It's also deceptively simple and requires only rudimentary orange-peeling skills.

It's sweet corn season! We have tons of beautiful bi-colored sweet corn in our produce section, so we put it into a smooth, comforting, and mildly spicy elote soup! It is beautifully garnished with jalapeno, sour cream, cilantro and cheese and is a quick and easy dinner option.

Head over to our bulk section for an affordable 3 bean soup recipe! We chose cannellini beans, pinto beans, and red kidney beans, but you could mix and match your favorites.

This is the easiest soup recipe you will ever find. Seriously. Dump all the ingredients into a pot, bring to a boil, then cook for an hour. That's it! It's also super affordable and features 12 amazing ingredients you can get from our bulk aisle!

As the weather gradually turns colder, we thought it would be the perfect time for a hearty and warming soup recipe! This recipe has so many different flavors and features lots of seasonal items we have at the Co-op right now.

It's April which means it's time for some fresh, beautiful asparagus! This soup recipe is super simple and uses fresh asparagus and spinach to give it a vibrant green color.

The Three Sisters - corn, squash and beans - cooked together make a great soup that is popular with vegetarians and vegans.

Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator.

Learn how to make quick cheeses!

It's getting to be that time of year when gardeners find themselves with a surplus of zucchini! In honor of this amazing vegetable, we decided to make a delectable zucchini bread that is perfect for those squashes that grow just a little too big.

This moist loaf is a great way to enjoy iron-rich molasses. Serve with a side of baked beans or enjoy it as you would other quick breads: warm with a pat of butter or topped with jelly, cream cheese or peanut butter.

We've got so many beautiful pears in the store right now, so we decided to feature them in a salad! Tart pears, tangy feta cheese, and sweet candied walnuts balance each other out for a great main salad or side dish.

In honor of Common Ground's favorite fruit, we put together this delicious warm farro salad with kumquats, brussels sprouts, and goat cheese. The flavors blend together beautifully, and you get a combination of soft, chewy and crunchy textures.

This citrus salad is simple and beautiful, with just enough sweetness. The pistachios add a wonderful crunch!

It's officially citrus season! This crisp and refreshing salad features a citrus vinaigrette with fresh oranges and lemons, paired with beautiful blood oranges, granny smith apple, pumpkin seeds and avocado over a bed of spinach and spring greens. This is the perfect winter salad.

Chewy and nutty in flavor, wheat berries (the grain of the whole wheat) pack in the fiber in this sweet and tangy salad that's sure to please.

Roasted, spiced chickpeas and sweet potatoes are spectacular in this festive salad.

We've put together 3 recipes - a breakfast, lunch and dinner - that all in all come out to just around $3 a serving! Using a combination of our Co+op Basics products, as well as other favorite items including fresh produce, these meals are healthy and will help you stay on track with your budget.