Sure, you say. I’d like to have a garden, but I don't have a yard, I only have a window ledge, and my thumb is anything but green. How can I grow vegetables?
Section: Fresh from the Source | Growing Your Own Food
Is there any savory dish that isn’t improved by the inclusion of onions? Make them sweet onions and you’ve, well, sweetened the deal! Sweet onions are mild and easy on the palate,...
Section: Food Profiles | Fresh from the Source
Milder than most onions, scallions enhance salads, dressings, dips, omelets, grain dishes, fish dishes and so much more.
Section: Food Profiles | Fresh from the Source
The scents that emanated from Ahmed's kitchen enchanted me. I couldn’t help but ask, “What is that wonderful smell?” I can’t remember what he told me he was making, but I became obsessed...
Section: Cooking | Food + Lifestyle
Remember the story about Jack and his magic beans? Jack traded the family cow for a handful of beans, grew and climbed a tremendous beanstalk, and stole a giant's treasure. While beans might...
Section: Cooking | Food + Lifestyle
Every Thursday, I drive to a warehouse in a shady looking industrial area next to the railroad tracks —to meet my ‘connection.’
Section: Eating Local | Fresh from the Source
Cabbages are a special treat when they come in miniature little heads! Don’t let Brussels sprouts’ diminutive size fool you though—they’re jam packed with taste and nutrition,...
Section: Food Profiles | Fresh from the Source
My initial wok cooking was a little too exciting; a cast iron skillet became my stir-fry ally.
Section: Cooking | Food + Lifestyle
Eating can be complicated in my house. One son eats everything. The other is incredibly picky. And then, there’s me.
Section: Food + Lifestyle | Special Diets
For asparagus aficionados, the weeks when local asparagus comes in season are an asparagus festival of sorts. Learn more about what makes asparagus so special as well as some delicious ways to...
Section: Cooking | Food + Lifestyle
It's amazing what a little slow cooking over low heat can do for a raw onion. Pungent sharpness is replaced by deep, sweet flavor. Goat cheese balances the caramelized sweetness in this delicious...
Section: Kid Friendly, Lunch & Dinner, Snack, Spring & Summer, Vegetarian
Marinated in lemon, garlic and spices, this baked chicken is delicious atop mjadra, a popular Middle Eastern pilaf.
Section: Fall & Winter, High Fiber, Low Sodium, Lunch & Dinner
The natural sweetness of caramelized onions contrasts with the savory flavors of marinated artichokes hearts and Kalamata olives. A great main dish or works just as easily as a side.
Section: Fall & Winter, Lunch & Dinner, Quick & Easy, Vegetarian
Enjoy this mineral-rich wakame salad as a side with a simple rice bowl or a miso soup.
Section: Budget, Dairy Free, Fall & Winter, Lunch & Dinner, Quick & Easy, Salad, Spring & Summer, Vegan, Vegetarian
This quick-to-make version of the traditional, special-occasion Brazilian stew is irresistible!
Section: Fall & Winter, Lunch & Dinner, Soups & Stews, Vegan, Vegetarian
When Daniel Klein of The Perennial Plate visited Ashland Food Co-op as part of his Real Food Road Trip, he grilled up some amazing dishes! Here's the first of two recipes.
Section: Lunch & Dinner, Spring & Summer
These savory tarts are perfect as an appetizer or a small tapas-style plate accompanied by a green salad.
Section: Appetizer, Lunch & Dinner, Spring & Summer, Vegetarian
This deeply flavored, creamy squash soup with sweet caramelized onions makes a delicious start to fall or winter meals.
Section: Fall & Winter, High Fiber, Lunch & Dinner, Soups & Stews, Vegetarian
Native Americans used The Three Sisters (corn, squash and beans) as companion crops. They harmonize again in this soup.
Section: Dairy Free, Gluten Free, Lunch & Dinner, Soups & Stews, Vegan, Vegetarian
Warm up chilly days with this delicious, hearty soup.
Section: Budget, Fall & Winter, Kid Friendly, Lunch & Dinner, Quick & Easy
RiceWhen it comes to rice, how many varieties have you eaten? The number available varieties might just surprise you. Hilah Johnson takes us on a world tour of rice, including red, black, and wild, and offers tips on how to cook and use this international staple.