Recipes

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View All Main Dishes (30) Co+op Basics (29) Sides (7) Cultural Cuisines (38) Appetizers (10) Breakfast (10) Lunch (4) Desserts & Treats (12) Seasonal (14) Drinks (8) Snacks (2) Holiday (6) Kid-Friendly (1) Wellness (2) Sauces (3) Soup (7) Cheese (1) Bread (2) Salads (7) Budget (1)
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Springtime Soup & Spanakopita Cooking Class with Carl Reisman

Learn how to make comforting springtime recipes with Carl Reisman! Follow along with the recorded class to learn to make Spring Tonic Soup, Spanakopita, and an Apple Tart with Apricot Glaze.

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Gnocchi Bolognese (Beef or Tofu!)

We've got an absolutely delicious recipe for March Owner Appreciation Days! Fluffy homemade potato gnocchi paired with the famous Rao's pasta sauce and either tofu or local Triple S Farms ground beef for a bolognese sauce. Shop OAD sales to save over $10 on this recipe! 

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Caprese Spaghetti Squash

We love squash at the Co-op, and this month we're featuring spaghetti squash! This Caprese recipe is a perfect Valentine's Day meal, equal parts healthy and indulgent, and featuring the classic combination of tomato, fresh mozzarella, basil, and balsamic.

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Creamy Polenta with Caramelized Onions, Mushrooms, and Lacinato Kale

The days are getting colder and darker, so if you're craving comfort food this is the recipe for you! When winter hits, creamy grains and leafy greens can be so satisfying. This recipe combines local cornmeal from Severson Farms with delicious and simply prepared onions, mushrooms, and kale.

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Beyond Beef Taco Burgers

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.

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Smoked Gouda Spaghetti alla Carbonara

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.

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Mushroom Ravioli with Roasted Butternut Squash Sauce

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.

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Brown Butter Filet Mignon Tagliatelle with Mushrooms & Asparagus
Decadent, Gluten-free

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

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Plant Boss Veggie Burger
Vegetarian

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!

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Zucchini & Mushroom Stromboli featuring Janie's Mill Flour
Local, Vegetarian

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.

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Homemade Potato Gnocchi with Roasted Root Vegetables
Vegetarian

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

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5 Spice Tofu Ramen
Vegan, Soup

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!

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Vegan Lentil Mushroom Meatballs
Makes 15 meatballs
Vegan, Budget

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.

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Italian Ground Beef Meatballs
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!

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Gnocchi with White Beans & Kale in Garlic Cream Sauce
Vegetarian

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.

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Community Garden Grown: Liz's Tomato Soup Recipe
Vegetarian, Soup, Summer, Seasonal, Quick

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.

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Plant-based Miso Ramen
vegan, soup, Gluten-free

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.

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Spicy Pork Ramen
Soup, Gluten-free

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.

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Homemade Carrot Tomato Sauce
Vegan, Sauce, Budget, Gluten-free

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.

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Local Western Bacon Sliders with Fried Cheese Curds
Local, Decadent

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.

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Chicken Piccata Sheet Tray Meal
Quick

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.

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Spinach Squash Lasagna
Seasonal, Vegetarian

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!

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Thai Green Curry Chicken
Gluten-free

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

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Four Easy Chicken Marinades & Rubs
Meal prep, Gluten-free

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!

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Italian Sausage with Fall Veggies

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.

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Easy Arugula Salad Pizza

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. 

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Peanut Sesame Noodles

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

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Steak with Whiskey-Mustard Sauce

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

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Garden Vegetable Bake

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.

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Grilled Tofu with Cilantro Ginger Pesto

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

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Co+op Basics: White Bean & Tomato Soup with Spinach

Even though the weather is getting warmer outside, we're still big advocates of tomato soup! This soup has extra hidden protein in the form of cannellini beans and raw cashews and added nutrition from fresh spinach. It's a super easy soup, perfect for a busy weeknight.

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Co+op Basics: Peanut Butter Pretzel Brownies

If you're looking for your next quick & easy brownie recipe, you've come to the right place! These brownies are rich and moist and have peanut butter and pretzels for a nice crunch. With only 10 minutes of prep time, this is the perfect weeknight brownie recipe.

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Co+op Basics: Southwest Mac & Cheese

There's nothing better than a box of mac & cheese. It's so comforting and delicious on its own, but also serves as a great base for a hearty and nutritious meal! We've created a basics recipe using Field Day macaroni & cheese, but added sweet corn, black beans, and salsa.

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Co+op Basics: Tofu BLT

There's nothing better than a BLT, and we've put together a delicious vegan version! Swap the bacon for smoky tofu bacon, and replace the mayo with a protein-packed chickpea aioli, and you won't miss the real thing. This sandwich features 6 Co+op Basics products and comes out to $4.00/sandwich!

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Co+op Basics: Peach Upside Down Cake

We've got another Co+op Basics dessert! This time we use canned peaches as the star of the show to make a peach upside-down cake. This cake is also super affordable, and features 8 Co+op Basic products, and comes out to $1.01 per serving!

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Co+op Basics: Tofu Bolognese

Try out this cozy and affordable dinner recipe for Tofu Bolognese! Tofu replaces meat in the sauce for a cheaper, plant-based alternative. This recipe can be made in under half an hour, and features 4 Co+op Basics products for only $2.50 a serving!er

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Co+op Basics: Pumpkin Cheesecake with Brownie Crust

If you've been craving a decadent pumpkin dessert, you've come to the right place! This pumpkin cheesecake is combined with a brownie crust for an amazing and fall-forward dessert.

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Co+op Basics: Corn Chowder with Bacon

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!

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Co+op Basics: Creamy Tomato Pasta with Coconut Cream

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.

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Co+op Basics: Garlicky Smashed Chickpeas with Poblano & Corn

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.

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Co+op Basics: Old Fashioned Egg Custard Tarts

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.

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Co+op Basics: Smoky Tempeh Goddess Pizza

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.

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Co+op Basics: Vegan Butter Tofu

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.

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Co+op Basics: Black Bean Soup

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.

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Co+op Basics: Mini Muffin Tin Pizzas

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!

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Co+op Basics: Corn Fritters

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!

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Co+op Basics: French Toast with Oats & Berry Syrup

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.

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Co+op Basics: Spicy Sofritas Burrito Bowl
Vegan, Budget-friendly

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.

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Co+op Basics: Strawberry Blueberry Banana Smoothie
Quick, Healthy, Affordable, Drinks

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!

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Co+op Basics: Chocolate Chip Cookies

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.

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Co+op Basics: Chocolate Peanut Butter Oat Bars
Affordable, Dessert

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!

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Co-op Basics: Tofu Fried Rice
Vegetarian, Budget-friendly

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!

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Co+op Basics: Hearty Lentil Stew
Vegetarian, Affordable, Soup

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!

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Co+op Basics: Nachos

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.

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Co+op Basics: Pasta with Chickpeas in Tomato Sauce

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.

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Co+op Basics: Peanut Butter Overnight Oats
Breakfast, Vegetarian, Quick

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!

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Co-op Basics: Corn & Zucchini Frittata
Breakfast, Brunch, Vegetarian, Gluten-free

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.

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Co-op Basics: Brown Rice Risotto with Green Peas & Cheddar
Dinner, Vegetarian

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!

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Co+op Basics: Tofu Curry with Rice
Vegan

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.

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Cucumber Salad with Ginger & Garlic

This is a refreshing cucumber salad that we featured in one of our recent Smart Meals classes! It's a perfect side dish for rice or noodles and is light and healthy. The marinade blends sweet and tangy together, pairing perfectly with the crunchy texture of the cucumbers. 

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Melon Mint Salad
Spring, Vegetarian

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.

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Roasted Root Vegetables with Miso Tahini Dressing
Vegetarian, Vegetables, Seasonal

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

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Local Cheese Curd & Tomato Panzanella Salad
Vegetarian, Local, Seasonal, Salad

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.

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Purple Mashed Potatoes
Holiday

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.

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Winter Squash and Apple Bake

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

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Rosemary Roasted Potatoes with Artichokes

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

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Italian Cooking Class with Julia Paniago

Learn how to make Panzanella, Asparagus Brie Risotto, and Lemongrass Panna Cotta with Blueberry Sauce!

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Indian Afternoon Tea Party with Sirisha Bhandaru

Join us for an Indian afternoon tea party and virtual cooking class taught by longtime Co-op instructor, Sirisha Bhandaru. Cook along in your kitchen with our class meal kit and learn flavorful fun recipes.

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A Taste of the Mediterranean:

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. We'll head to the Sants-Montjuic neighborhood in Barcelona for an evening-long tasting of small plates as we crawl from one tapas bar to another.

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A Taste of the Mediterranean: Greek Meze Dinner

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. We'll head to the Greek island of Santorini where we'll enjoy the ultimate sunset meze dinner of Greek classics.

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Moroccan Cooking Class with Hind Mhaouer

Here are all of the recipes from our recent Moroccan cooking class with Hind Mhaouer of Casablanca Bazar! Learn how to make 3 traditional Moroccan recipes, including dessert.

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A Taste of the Mediterranean: Pesto! Pesto! Pesto!

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. Harkening back to ancient Roman times, garlic, cheese, and herbs have been pounded into a paste which eventually evolved into the modern version of pesto.

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Indian Thali Cooking Class Recipes

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.

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A Taste of France: Burgundy Wine Country Cuisine

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.

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A Taste of France: The Mediterranean Flavors of Provencal Cooking

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. 

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A Taste of France: Basque Country

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.

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Ayurveda Cooking Class with Jodi Adams

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

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Taste of Japan: Sushi vs Sashimi vs Chirashi

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

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Ukrainian Cooking Class with Marina K.

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

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Taste of Japan: Yakitori vs Kushiyaki vs Shioyaki

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.

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Indian Sambar Cooking Class with Sirisha Bhandaru

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

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A Taste of Japan: Ramen vs Udon vs Soba

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.

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Southern Cooking Class with Ann Swanson

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

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A Taste of China: Shanghai Cuisine with Paul Young

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

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Magick of Soul Food with Desiree Draine

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...

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A Taste of China: Sichuan Cuisine with Paul Young

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.

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A Taste of China: Cantonese Cuisine with Paul Young

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.

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Nigerian Edikaikong Soup & Eba with Tutu Fabusoro

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.

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A Taste of Asia with Paul Young

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.

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Indian Thali with Sirisha Bhandaru

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. 

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Swahili Recipes with My Swahili Kitchen
Virtual Class

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

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Indian Dishes with Sirisha Bhandaru
Vegetarian, Virtual Class

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

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Greek Dishes with Katie Chamberlain & George Kritikos

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.

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Huan's Chinese Cooking Class Meals
Virtual Class

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.

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Cooking Class with Janie's Mill: Handmade Linguine with Roasted Fresh Tomato Sauce & Autumn Vegetable Salad
Vegetarian, Virtual Class

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

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Huan's Shrimp Wontons in Chili Oil
Appetizer

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.

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Darya's Ghormeh Sabzi and Tahdig e Nan
Vegan

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 :)

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Quentin's Choux a la Creme
Dessert, Baking

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!

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Sirisha's Indian Cooking Class Recipes
Vegetarian, Gluten-free

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!

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Quentin's Crepe Recipes
Baking, Decadent, Dessert

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!

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Leah's Mediterranean Cooking Class Recipes

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.

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Sarah's Irish Stew & Soda Bread Scones Cooking Class

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

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Caprese Cooking Class with Kat Keys

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

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A Taste of Russia: Summer Picnic at the Dacha with Paul Young

Do a deep dive into Russian culture with Paul Young as we sample a wide range of seasonal delights from a country with a fascinating history and even more fascinating cuisine. 

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Roasted Olives & Feta with Baguette

We've put together a special recipe for December Owner Appreciation Days! The core ingredients are all on sale for owners, and come together to create a delectable appetizer of olives, shallot, feta, and spices served with crisp Boulart bread.

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Mixed Mushroom Hand Pies

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

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Game Day Loaded Kimchi Fries

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

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Pierogis with Gorgonzola & Bell Pepper
Vegetarian, Baking, Decadent

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!

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Beat & Onion Galette
Vegetarian, Holiday, Decadent, Baking

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!

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Homemade Soft Pretzels
Makes 12 pretzels
Baking, Decadent

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.

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Game Day Hot Bean Dip
Vegetarian, Decadent, Seasonal, Dips

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.

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Chipotle Black Bean Dip

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.

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Baba Ganouj

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

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Stuffed Jalapeno Peppers

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

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Everything Local Frittata

Summer is finally here, and for us, that means local produce! We're so excited to share this delicious frittata recipe that features completely local or regional items. This frittata features asparagus, mushrooms, tomato, garlic, fresh herbs, and fresh chevre goat cheese.

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Holiday Brunch Cooking Class with Adam Wisnewski

Here are all of the recipes from our latest cooking class, Holiday Brunch with Adam Wisnewski! 

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Bacon & Egg Chilaquiles

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

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Bulk Oatmeal Breakfast Bars

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!

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Cranberry Orange Scones

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.

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Asparagus Quiche with Hazelnut Crust

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!

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Chorizo Tofu Breakfast Scramble
Vegan, Gluten-free, Soy-free

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!

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Chorizo Frittata with Sriracha Cheese Curds
Local

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

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Holiday Brunch Cooking Class Recipes
Brunch, Breakfast, Vegetarian, Virtual Class

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

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Eggs Benedict with Spinach

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

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Greek Pasta Salad

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

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Cobb Salad with Lemon Pepper Chicken

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. 

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Black Bean Ranch Wrap
Vegetarian, Quick, Co-op Made

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.

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Mustard and Fried Tempeh Wrap

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.

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Quick & Easy Chocolate Mousse

You will not believe how easy this chocolate mousse is! With only 4 ingredients and 5 minutes of active cooking time, you can whip up this dessert with ease. Plus, it's seriously delicious.

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Whole Grain Valentine's Day Cookies with Hannah Fink

Learn how to make three artisan cookie recipes from local baker, Hannah Fink of Tooth Butter Cottage Bakery. These delicious recipes highlight the unique flavors from rye, spelt, and einkorn flours that have been locally grown and milled by Janie’s Mill.

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Fall Cupcakes with Heidi Leuszler

Here are all the recipes from our latest Fall Cupcake cooking class with Heidi Leuszler of Berries and Flour where we made delicious fall-themed cupcakes!

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Triple Berry Bread Pudding with Fresh Chevre & Whipped Lemon Ricotta

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.

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Strawberry Rhubarb Crumble with Local Ice Cream

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.

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Plum Jam & Plum Torte
Dessert, Virtual Class

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. 

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Pear Prosciutto Pecan Galette
Decadent, Baking

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

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Apple & Pear Hand Pies
Baking

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.

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Mini Cheesecakes
Makes 16 cheesecakes
Baking

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!

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Plum Lime Strawberry Popsicles
Fruit, Vegan, Kids, Frozen

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

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Red Banana Raspberry Popsicles
Fruit, Kids, Quick, Dessert, Frozen, Gluten-free

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!

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Chocolate Peanut Butter Balls

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

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Mashed Kabocha Squash: Sweet & Savory

We have a myriad of different squash varieties at the Co-op right now, so we thought we'd switch things up with a recipe for mashed kabocha squash! This is a great alternative to mashed potatoes or a great extra side dish to serve on Thanksgiving.

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Butternut Squash Goat Cheese Dip

We have officially entered the fall season, and it's all about the squash! We have tons of beautiful local squash in our produce department, so we decided to make a savory, creamy dip using local butternut squash from Miller Produce!

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Summer Harvest Cooking Class

Here are all the recipes from our recent virtual Summer Harvest cooking class with Sola Gratia Farm! We built a menu that highlights multiple different vegetables for a unique and delicious dinner.

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Local Pepper Veggie Fajitas

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!

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Local Tomato & Goat Cheese Crostini's

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.

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Summer Harvest with Sola Gratia Farm

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.

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Halloumi Salad with Lemon Basil Vinaigrette

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. 

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Kohlrabi Slaw

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

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Latkes
Holiday, Vegetarian

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.

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Buttercup Squash Soup
Vegan, Soup

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.

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Pumpkin Carrot Pecan Bread
Baking

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

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Beef Stew
Soup

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

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Halloween Creations: Avomonsers
Snack, Kids, Healthy, Holiday

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!

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Halloween Creations: Witchfingers
Kids, Snack, Healthy, Holiday

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

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Tepache Mojito Mocktail

We're starting the new year off with a delicious mocktail featuring De La Calle Tepache! Tepache is a non-alcoholic fermented drink made with pineapple, pineapple rinds, and a variety of spices. Tepache is the base of this mojito mocktail, with additions of lime, mint, and honey simple syrup.

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Naturally Wild & Fizzy Sodas

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!

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Perennial Cocktails: Simple Syrup, Shrub & Bitters

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!

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Apricot Ginger Ale

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...

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Pepino Spritzer

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

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Holiday Mocktails for New Years Eve
Holiday

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

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3 Homemade Simple Syrups by Mac

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.

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Holiday Cocktails for New Years Eve
Holiday, Seasonal

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

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Roasted Pumpkin Seeds

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

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Fruit Leather: Preserving & Snacks

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.

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Vegan & Gluten Free Thanksgiving Appetizers
Vegetables, Vegan, Gluten-free, Quick

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. 

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Mason Jar Gifts - Rosemary Focaccia Bread

This Focaccia bread makes the perfect Mason jar gift! Assemble the mason jar and spice packet, and give along with directions for a perfect holiday baking recipe. 

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Mason Jar Gifts - Ginger Spice Molasses Cookies

Give the gift of cookies this holiday season! Assemble the ingredients in a mason jar, and give along with directions for a perfect edible gift.

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Mason Jar Gifts - Spicy BBQ Popcorn

Give the gift of popcorn in a jar! Assemble the spice mix and gift along with directions for an amazing holiday snack.

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Mason Jar Gifts - Spiced Lentil & Veggie Soup

Give the gift of comfort in a bowl! This mason jar soup recipe is easy and nutritious. Assemble the jar and give along with directions for a simple yet delicious holiday meal.

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Mason Jar Gifts - Hot Mulled Wine Mix

This mulled wine mix makes a perfect gift! Assemble all the ingredients in a mason jar, and gift along with directions and a bottle of wine for a delicious holiday beverage.

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Kids Brunch: Animal French Toast & Berry Smoothies

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...

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Fermentation Cooking Class

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,...

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Elderberry Syrup & Fire Cider
Syrup, Tonic, Virtual Class

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.

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Leafy Greens Pesto

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!

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Green Goddess Dressing
Local, Seasonal

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. 

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Cranberry Mandarin Sauce

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.

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Elote Soup

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.

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3 Bean Soup

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.

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Spiced Lentil & Veggie Soup

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!

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Apple & Cheese Beer Soup with Soft Pretzel Bites

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.

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Springtime Asparagus Soup
Healthy, Vegetarian

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.

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Three Sisters Soup

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

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Sausage, Kale and Potato Soup

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.

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Cheesemaking: Mozzarella & Mascarpone
Vegetarian, Virtual Class

Learn how to make quick cheeses!

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Zucchini Bread

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.

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Boston Brown Bread

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.

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Watermelon Radish Salad with Goat Cheese and Citrus Honey Vinaigrette

We're stocked with one of the most fun and colorful winter veggies - watermelon radishes! They are crisp and spicy, and so beautiful on the plate. We paired that with a new dressing from Bella San Luci, a California vinaigrette with sweet oranges and wildflower honey. Top it off with some additional

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Pear Feta Salad with Candied Walnuts

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.

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Farro Salad with Brussels Sprouts, Kumquats & Goat Cheese

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.

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Sweet Citrus Salad

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

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Winter Citrus Salad
2 servings
Healthy, Vegetarian, Quick

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.

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Wheatberry & Apple 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.

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Autumn Salad with Spicy Chickpeas

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

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3 Meals for $3/serving

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.

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