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A Lancaster Hotpot is a British stew with a layer of potato slices on top, slow-baked in the oven. It’s usually made with lamb or mutton, but this version is vegan and made with lots of mushrooms for a hearty holiday centerpiece.
The perfect comfort food for a chilly autumn or winter evening, Hachis Parmentier is sure to delight every diner. This savory pie is similar to a cottage or shepherd’s pie, but the beef and veggies are cooked in red wine, rather than a Worcestershire flavored gravy. The mashed potatoes on top are thick and rich! This recipe can also be easily made vegetarian by using Beyond Meat’s Plant-Based Ground Beef and vegan by using plant-based dairy alternatives (also make sure the wine is a vegan one).
This classic French soup is delicious and filling, with a creamy texture and simple flavor. It’s quick to prepare and very satisfying. It can be served alone or with crusty bread.
If you’re looking for “one of the most delicious beef dishes concocted by man,” as Mastering the Art of French Cooking put it, you have found it in beef bourguignon. This hearty meal consists of tender beef slow-cooked in red wine and beef stock, with carrots, mushrooms, and onions. It is decadent and rich and will fill your house with tantalizing aromas while it cooks for three hours. Serve beef bourguignon with mashed or boiled potatoes to round out the meal.
Sopas is a Filipino comfort food, perfect for chilly evenings or days when you feel down. It’s a chicken soup with a milky broth, macaroni or similar pasta, veggies, and salty hot dog slices. It’s simple to throw together and satisfying!
They burgers are tender, juicy, and have a earthy umami flavor and mild kick from the gochujang. They’re paired with crisp salted cucumber pickles and a red miso mayo, You can also make them cheeseburgers with melted cheddar, as cheddar pairs very well with gochujang. They’re served with sweet roasted carrots instead of fries.
This Filipino dish is quick, easy, and mouthwateringly delicious. Salpicao combines tender beef, savory sauce, and crispy fried garlic to make a weepingly satisfying meal that pairs perfectly with rice.
Kare-Kare is a stew with a creamy peanut sauce as the base. It’s usually made with oxtail, tripe, or pork hocks but can be made with a variety of meats and vegetables. In this recipe, we used chicken. Kare-Kare is usually served with plain white rice, which balances the rich flavors of the stew.
Adobo is a popular dish in the Philippines, sometimes unofficially considered the national dish, that cooked browned meat or vegetables in a broth made of vinegar, soy cause, and garlic. This cooking method is indigenous to the archipelago, where cooking food in vinegar helped preserve it in the tropical climate. In fact, Adobo is one of the four main types of cooking methods that use vinegar.
Turkish döner kebabs are traditionally made with meat cooked slowly on a vertical rotisserie. The meat is shaved off as it cooks and served on bread like pita or flatbread, with vegetables and various types of sauce. This recipe makes it easy to enjoy the flavors of dönar kebabs at home without using a vertical rotisserie. The sliced meat, fresh veggies, and garlic sauce pair together beautifully and are very satisfying!
Borek is a type of pasty found in Turkey, the Balkans, West Asia, North Africa, and several other cuisines. It’s made with filo dough or other thin, flaky crusts and stuffed with meats, cheese, potatoes, or spinach. This recipe uses two separate fillings, one spiced beef, and the other salty feta. It’s arranged in a beautiful spiral shape and served in wedges. Each piece should have two meat sections and one cheese.
Mememen is a popular dish from Turkey that pairs eggs with a rich sauce of tomatoes and peppers seasoned with black pepper and chili. Onions may or may not be part of the sauce. It’s usually served with crispy toast for breakfast but may be enjoyed at other meals. It’s similar to Egyptian shakshouka, but the eggs are scrambled rather than poached, which is much easier to do right. Mememen is filling and satisfying, with a mildly spicy and savory flavor.
Gazpacho is a chilled soup made of blended vegetables. It originated on the Iberian Peninsula and is enjoyed in Spain and Portugal during the hot summers. This version is made with cucumbers, yogurt, and fresh herbs, boasting a refreshing flavor with a tangy finish. It’s perfect for enjoying during the heat of the summer and doesn’t require turning on the stove!
This recipe comes from the Basque Country, an autonomous community in northern Spain. The Basque people are indigenous to the region and have their own language (the only paleo-European language still spoken in Europe) and culture distinct from other parts of Spain. Food is a major part of the culture, and this chicken recipe is a classic example. It’s a simple peasant dish with fresh flavors and a light tomato and pepper base. It’s delicious by itself but also goes well with rice or crusty bread.
If you enjoy hearty, spicy meals, you’ll love this Ethiopian dish. The name translates to “Spiced Meat” which doesn’t quite do justice to the delicious flavors offered by this meal.This quick and easy dinner packs a lot of flavor between the rich beef, savory sauce, spice blend, and chilis. You can use jalapeno or serrano chilis (or spicier varieties if you’re up for it). We used a chuck roast for the beef but you could also use a ribeye steak, and lamb is delicious. Awaze tibs is usually served with injera, a spongy flatbread made from teff, which is a staple of Ethiopian cuisine. For ease, we’ve paired it with pita bread.
This stew is a popular family meal in Nigeria. It has a rich tomato and pepper base, spicy chilies, and tender beef. It’s a fried stew, meaning the meat and the pureed base are cooked in oil, making it very decadent and smooth. If you’ve never cooked Nigerian food before, this is a great recipe to dip your toes in!
Souvlaki is a Greek street food that consists of meat grilled on skewers (the name translates to meat on the stick). It can be made with chicken, beef, lamb, or pork and sometimes has veggies on the skewers as well. Souvlaki is usually served with fresh vegetables like onions, peppers, and tomatoes, with a side of fried potatoes, or on warm pita bread with tzatziki or lemon sauce. The marinade for the meat is made with lemon, olive oil, garlic, and herbs, giving it a fresh and summery flavor.
Soutzoukakia are traditional Greek meatballs seasoned with cumin and served with a thick tomato sauce. This is a hearty dish, perfect for a big family meal. You can serve these meatballs with basmati rice, mashed potatoes, fries, or a big Greek salad (we recommend the salad because it balances the rich meatballs and sauce beautifully).
Nihari is a deliciously aromatic and flavorful stew made with slow-cooked beef. It’s very filling and hardy. Historians believe it was once served as breakfast to help workmen and laborers stay fueled all day long. Though this recipe cooks for 6-10 hours in a slow cooker, it only requires thirty minutes of active participation for the nihari. We’ve included instructions for making a batch of naan (flatbread) which goes with the stew wonderfully.
Dal (also spelled daal or dhal) is a lentil curry soup made across the Indian subcontinent. It’s spiced and usually served alongside meals with rice, naan, or other flatbreads like roti. Dal can be made with any variety of dried lentils, split peas, or split chickpeas. This dal is made with red lentils (masoor dal) and spinach. It’s mildly spicy and full of flavor.
Chana chicken is a type of Chana Masala or chickpea curry made with tomatoes, spices, and chicken. Chickpeas absorb the savory flavors beautifully and add their own nutty taste and buttery texture. Delightful! This dish is easy and a great place to start if you aren’t familiar with cooking Pakistani cuisine.
This traditional soup is effortless to make and incredibly delicious. You’ll love this simple, rustic dish with tender lamb, melt-in-the-mouth veggies, and a fortifying broth.
If you love cheese on toast but feel it’s not quite complex enough to constitute a full meal, then Welsh Rarebit may be the recipe for you. This dish, also called Welsh Rabbit, tops crispy toast with a cheese sauce broiled until it turns a beautiful golden brown. If you crown it with a fried egg, it’s called a Golden Buck. This rich, decadent, flavorful delight is perfect for the cheese lover.
This soup is originally from Yunnan Province, a region of southwestern China. Because Yunnan is the province with the largest number of ethnic minority groups in the country, the cuisine is varied and defies generalizations. Though, some consider it to be a little closer to Southeast Asian cuisines. This dish is a mildly spicy noodle soup with a hint of sour and plenty of deep flavor. We slightly altered the recipe from the authentic original to use ingredients available at the Co-op.
This lamb stir fry originates in Xinjiang, an autonomous territory in northwest China. It’s a vast expanse of land, mainly desert and mountains. Lamb is a popular meat in China, especially in the northeast and in the many Muslim communities. This recipe is easy to make at home, bursting with delicious flavors, mild spice, rich meat, and sweet onions. All the ingredients can be sourced from the Co-op, besides the dried chilies, which are optional.
Dan dan noodles are a popular dish from the Sichuan region of China. They’re spicy, flavorful, and filling. The recipe has been altered somewhat so you can cook it entirely with ingredients found at the Co-op.
This pea soup brings a lot of fresh flavor from the dill and peas, with mild celery root playing a supporting role. It’s delicious, filling, and very satisfying. Traditionally made with yellow peas, it can also be made with green.
Ochazuke is a Japanese comfort food that is light, flavorful, and quick to prepare. Plain white rice is topped with a few savory ingredients, and green tea is poured over it, seasoned with a splash of soy sauce. It’s similar to having a mild broth over rice, with the added benefit of green tea’s flavor and antioxidant properties.
Creamy coconut broth with savory green curry, delicious vegetables, and chicken – this dish goes perfectly with basmati rice or on its own.
If you don’t have the time or energy to make a full Thanksgiving feast, this pie is a great option. All the flavors of the feast but in one delicious package.
This single-serving soup is quick and easy to make while still packing a lot of flavor. It’s ideal for lunch on a cold day or when fighting a cold. Traditionally, Soondubu Jjigae is made with Korean soft tofu, which is a little different than the silken tofu that is more readily available in the US. However, you can use silken tofu, and it’s still delicious. You would also generally use Korean chili powder, but regular chili powder works too. Any kimchi can be used for this recipe, and the flavor will change slightly accordingly. Start by using your favorite, and then you can try others if you want.
If you’re looking for an easy autumn soup that highlights the season’s flavors, look no further. This soup is sweet, nutty squash with a hint of apple, and toasted seeds and pine nuts.
This delicious, creamy and flavorful dish from the Punjab region of India is perfect for trying plain paneer. It goes well with naan but you can also serve it with basmati rice or roti.
Mayak eggs are an effortless Korean dish that packs a flavor punch! Sweet, salty, and a little spicy, they go especially well with a bowl of hot rice. The eggs are soft-boiled, so they have a wonderful jammy texture. This recipe is an easy weeknight dinner if you put the marinade together in the morning and leave them to finish while you’re away at work.
This burger is sweet and savory, served with crisp and fresh sesame slaw and Japanese mayo. It’s an excellent dinner for warm summer evenings, especially served with iced green tea or a chilled Sideral Farm Brewery Crossing the Streams beer (Open Top Coolship Saison with Yuzu Peel). We served ours with oven-baked, thick-cut fries. Delicious!
This curry is incredibly easy but has a wonderfully complex flavor that tastes like it took hours to make. What makes it so delicious? Berbere, which is a spice mix used widely in Ethiopia. This recipe includes instructions for making your own mix, which can be used for this dish and countless overs (it goes great with lentils). The sauce for the curry is made with tomato and coconut, making an earthy, creamy balance with the spiced berbere. You can serve this curry with rice or cauliflower rice.
Panelle are a Sicilian fritter made from either whole chickpeas or chickpea flour. They’re a popular street food in Palermo, where they’re served on sourdough rolls with a squeeze of lemon. We served ours with some fresh tomato and arugula as well, which balanced the oil from frying well. Panelle have a mild flavor similar to unflavored hushpuppies. They’re gluten-free and vegan and incredibly easy to make at home!
Butter chicken is a dish from New Delhi made with a buttery tomato and cream sauce. Though it is beautifully spiced with a balance of flavors, it isn’t a spicy dish, making it great for people with low spice tolerance.
If you’re looking for a quick and easy week night dinner, that still packs a flavor punch, this Mongolian beef is perfect. It’s quick and easy, taking less than twenty minutes to put together. Serve it over rice, noodles, or on its own.
These delicious, flaky pastry triangles, filled with mushrooms and a creamy béchamel sauce, are entirely vegan. The béchamel is made with roasted leeks and sage, providing a fantastic flavor combination. Perfect for bringing to a potluck or serving as an appetizer.
A quick and easy quiche with delicious flavor combinations of nutty havarti, fresh dill, and smoked salmon. Perfect for brunch, lunch, or dinner!
Everyone loves a creamy pasta dish, but how about something less heavy and a lot healthier? Spaghetti squash is a great substitute when cooked just right, and this Tuscan chicken in a cream sauce will pair with it just right!
This soup is the perfect comforting dish for a cold winter day. Satisfyingly simple, with fresh dill, salmon, and the perfect mix of veggies. You can enjoy a bowl by itself or along with slices of buttered sourdough bread.
Ssambap is a popular type of dish in Korea, where a kind of meat is wrapped in a leafy green, often lettuce, but a variety of greens can be used. It’s not only a delicious meal but fun to eat. Topped with fresh veggies, it’s a great mix of meat, rice, and fresh crunch!
This recipe makes six perfect falafels with crispy outsides and creamy insides. Instead of the more traditional tahini sauce, this recipe uses tzatziki, a yogurt, dill, and cucumber sauce that pairs well with the fried falafels.
This chicken pot pie has a delicious dill flavor and an extra light cream gravy. With fennel and leeks, it is reminiscent of spring and might bring some of that seasoned home while still being a hearty winter dish.
Bao buns are soft, fluffy steamed buns, which are folded in half before cooking, so you can easily pull them open and stuff them with fillings. In this case, they’re paired with sticky, sweet, glazed pork and fresh veggies. If you want a vegetarian version, use the same glaze recipe, but use firm tofu cubes instead or pork.
Hot and sour soup is a traditional Sichuan dish famous around the world. This recipe is quick and easy to prepare and perfect for chilly evenings or when you’re fighting or recovering from a cold.
Who says you can’t enjoy a noodle soup if you’re grain-free or low-carb? Not us. We love this delicious red curry, which uses spaghetti squash instead of rice noodles. The sweet squash pairs beautifully with the curry and coconut, making it an even more tasty option than traditional noodles!
This delicious casserole is an excellent way to serve salmon with fresh dill, soft cream cheese, sweet onions, and buttery potatoes. Simple to prepare, it’s a beautiful addition to your holiday table. Don’t count on having any leftovers, though!
Cornish game hens are a small breed of chicken, just big enough for two people to share (or just one if you’re hungry). These are perfect if you are having a small gathering and don’t want to roast a whole turkey but want something more exciting than a standard chicken. This recipe stuffs the birds till bursting with a traditional bread stuffing and roasts veggies along with the hens, which are glazed with apricot jam.
This turkey is a beautifully shade of red with a sweet glaze and moist meat. It’s bathed in white wine and butter, with oranges stuffed in the cavity. A true work of art, sure to wow your guests.
Forget the tofurkey; this holiday centerpiece is a delicious mixture of vegetables and lentils, topped with a beautiful red cranberry glaze. The colorful casserole is reminiscent of fall foliage, and the flavor is autumnal too!
Lo Mein is one of the better-known Chinese dishes in America. Stir-fried noodles, with vegetables and meat. This recipe for lo mein is quick, easy, and vegan. If you’re gluten-free, you can replace the noodles with Soba King’s 100% buckwheat ramen. If you want grain-free, you can use Miracle Noodles.
This new take on beef tacos combines spicy Korean flavors with fresh veggies and kimchi. The perfect weeknight dinner when you’re feeling adventurous!
This delicious flatbread pizza originates in the Baden-Württemberg region of Germany and the Alsace region of France. It consists of a thin crust with thinly sliced onions and smoked bacon and is traditionally baked in a wood-fired oven. This recipe is easy to make at home, using frozen pizza dough and your regular oven! Flammkuchen is a popular dish during Oktoberfest! Recipe makes two medium-sized pizza.
Semmelknödel are a classic German comfort food and a great way to use up old bread. They have a caky texture, and the savory flavor is unbeatable. The dumplings are fantastic with pilzrahm, a simple cream of mushroom soup. It’s a filling meal that will warm you up on a cold autumn day. It’s also popular during Oktoberfest!
What happens when you combine a deep-dish pizza with a quiche? Onion pie heaven! This pie uses an easy yeasted dough and is filled with egg, onion, and bacon. It’s a great dinner or breakfast and goes great with your favorite German-style beer!
Gyros (pronounced Yi-ros) are a delicious Greek dish consisting of a meat filling, fresh veggies, and tzatziki wrapped in pita bread. The flavorful meat perfectly pairs with the crisp veggies and the tangy tzatziki. Gyros are actually surprisingly easy to make at home too!
Onion soups have been a common dish since ancient times, often a meal for peasants as onions are easy to grow and plentiful. French Onion Soup was repopularized in the ‘60s and is one of the most famous versions onion soup today. Its sweet earthy flavor is perfect for chilly fall days!
Pot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This version uses earthy mushrooms and veggies for a delicious vegan pie.
Hayashi rice is a Japanese recipe inspired by European beef stew but with a delicious deep flavor all its own. It’s traditionally made with thinly cut beef and served over short-grain rice. We like to use Caldwell Family Farm’s shaved steak. You can replace the homemade beef broth with 6 cups of store-bought broth, but the homemade version has superior flavor.
An Italian-inspired quiche with tomatoes, basil, zucchini, and mozzarella!
This is a quick and simple quiche with classic flavors and quick assembly. Perfect for brunch, lunch, or dinner!
Quiche is a wonderful, savory pie, perfect for breakfast, brunch, lunch, or dinner! This recipe combines sweet caramelized onions, broccoli, and smooth cream cheese for a rich and flavorful (though simple) meal. It’s particularly delicious warm but can also be eaten chilled.
This quiche boasts salty smoked salmon, soft cream cheese, sweet onions, and savory asparagus in a winning combination! It makes a fantastic dish for brunch, lunch, or dinner.
Crispy fried chicken with a Cajun batter, sweet and spicy jalapeños, fresh lettuce and tomato is the perfect combination for a delicious burger. This is one incredible meal, just spicy enough to delight your tastebuds, followed by a sweet finish.
Tan Tan Ramen, or tantanmen, is a delicious, spicy ramen topped with stir-fried pork and blanched greens. It has a delightful, creamy broth, with an earthy umami flavor made with gochujang (chili paste) and sesame paste (tahini). Tantanmen is Japan’s play on Dan Dan Mian, a Chinese noodle dish that is very similar, though lacking the broth and more like a saucy stir fry. Tan Tan Ramen is a great winter meal, spicy and filling. Despite its Tokyo restaurant-quality deliciousness, it’s quick and easy to make at home.
Dress up a basic roasted chicken with garlic scapes for a beautiful and delicious meal. Roasted garlic scapes have a mild garlic flavor and a texture similar to asparagus, with crispy ends.
If you’re craving takeout but don’t want the overload of sodium and MSG, this recipe for Sweet and Spicy chicken is a healthier, more satisfying way to go. This dish is delicious and filling, combining crispy fried chicken with a sticky sauce, toasted sesame seeds, and tender broccolini. It can be served by itself or with rice. This recipe is also gluten-free if you use gluten-free soy sauce, oyster sauce, and sriracha! You can even use the natural sugar-alternative allulose to make it low-sugar.
Are you looking for a new pizza combo that balances salty meat with mild, fresh cheese? The Co-op just started carrying pancetta, salt-cured pork belly. It’s a delicious meat to use in pasta, in salads, with roasted vegetables, and of course, on pizza! This recipe is quick and easy and can be used with whatever pizza crust you prefer. We used Capello’s Naked Crust, which is grain-free. This crust is a little smaller than the average, so you might need to adjust the topping amounts if you’re using a larger one.
Carbonara is a pasta dish originally from Rome. It consists of pasta tossed in a sauce made of hard cheese (usually pecorino romano or parmigiano reggiano), egg, and cured pork (guanciale or pancetta). This dish has also gained popularity in Japan, where the recipe has been tweaked a bit. The biggest differences are that it’s made with bacon, has garlic, and is often topped with thinly sliced green onions. One of the best aspects of Japanese carbonara is that it’s super quick and easy to make, but looks and tastes like you’re sitting down at a fancy restaurant.
Chicken Tikka Masala may seem like a classic Indian curry, but its country of origin is actually Britain. The person who invented it is debated, but Tikka Masala was likely part of a wave of new “Indian” dishes created by migrant South Asian chefs in the 1960s. Over time, it became very popular both in Britain and internationally. In fact, according to a 2012 survey, Tikka Masala is the second favorite “foreign” food to cook in the UK, after Chinese stir fry. And it is incredibly easy to cook at home and deeply satisfying to eat. The creamy tomato base is spiced to perfection, with tender, broiled chicken and fresh cilantro. Chicken Tikka Masala is usually served with basmati rice.
This Thai-style curry features a creamy coconut broth with a medley of vegetables, topped with roasted ginger lime chickpeas. It can be served as a soup or over Jasmine rice.
Look no further than this pie if you’re looking for a quick and easy vegetarian meal with great flavor. Halfway between a spanakopita and a quiche, feta and spinach marry with a delicious salty and fresh green combination.
Bibimbap is a Korean dish consisting of a bowl of rice topped with sautéed and seasoned vegetables, kimchi (fermented veggies), and gochujang (fermented chili paste). Often a fried or raw egg and sliced meat are also served on top. The bowl is mixed up before eating. Instead of doing it in a bowl, this recipe serves it in a tortilla, creating a delicious Korean fusion-style burrito. The recipe makes six burritos. They’re perfect served fresh, but you can also freeze them for reheating later.
Zosui is a Japanese soup made with mild broth and cooked rice. It’s an excellent dish to warm you up on a chilly day and perfect for when you’re recovering from a cold or stomach bug. Since it can be made with leftover rice, it’s a speedy and easy meal to throw together. We topped our zosui with Smoked Sockeye Salmon from Ducktrap River, but you can also have it unadorned for a simple vegetarian dish.
Pot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This chicken pot pie has a delicious creamy sauce with a little cheddar cheese. The veggies, chicken, and leeks make a delightful combination of flavors.
In this delightful vegan dish, mushrooms and stout pair together in a delicious, earthy stew, with pillowy potato biscuits on top. A rustic dinner perfect for chilly March evenings.
Fajitas are a great weeknight dinner. They’re quick, easy, fun to eat, and full of flavor!
Cocoa brings a delightfully earthy flavor to savory stews, which pairs really well with stout and beef. This deep, flavorful gravy dish s divine served over mashed potatoes!
This version of loaded nachos is a delicious fusion of Korean and Tex-Mex. It’s delicious paired with hot, melted cheese, crunchy tortilla chips, and fresh greens. For even more flavor, serve the nachos with your favorite kimchi instead of salsa!
Bolognese is a meat-based sauce originating in Bologna, Italy. Our version is slightly different from the original, leaving out the cream and embracing a more Spanish-inspired flavor. It has a delicious, deep flavor, achieved by the base of veggies and salami and its slower cooking process, which really brings out the flavor. This sauce is perfect over your favorite pasta, whether that’s traditional, gluten- free, or even zoodles. It’s also marvelous in a cheesy lasagna.
This savory pie is the perfect meal for using the bounty of local root vegetables we have in autumn and winter. It was inspired by the “Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie” from the Redwall series by Brian Jacques. The 22 YA novels, centered on woodland animals living medieval adventures, are famed for their lavishly described feasts. The pie was often featured, a favorite of the vegetarian moles, baked in a huge dish and served with tomato chutney. This recipe is measured to make a giant pie baked in a 12” cast iron skillet. If you’re making a smaller pie, scale the recipe down by half. For a smaller pie, make two pie doughs from this recipe.
This gratin is hearty and filling, with golden potatoes, Japanese yams, and smoked gouda. The proportions are for a small casserole for two, but you can easily double the recipe for a larger meal.
Okonomiyaki are a delicious, savory pancake from Japan. They’re sometimes called “Japanese pizza” because they’re usually made with a batter willed with veggies, then topped with a sweet sauce, bonito flakes, mayo, and more. Hiroshima-style okonomiyaki are a little different, made in layers with a thin crepe, cabbage and bean sprouts, pork belly (we used bacon), stir-fried noodles, and fried egg. It’s a tasty, filling dish, combining savory and sweet flavors with fresh veggies and ramen noodles. They look complicated, and parts of the recipe might seem intimidating (mainly flipping), but as long as you stay calm and follow the steps carefully, they’re easy and fun.
If you’re looking for a quick and easy weeknight dinner, this recipe is perfect! It’s also incredibly delicious. It’s a variation of a pasta dish that recently went viral in Finland, causing a literal feta shortage! It lives up to the hype, with a creamy, salty sauce accompanied by juicy, sweet cherry tomatoes. Deliciously yummy and no fuss to make.
If you’re looking for a great holiday centerpiece for your vegan feast, this recipe is for you. Delicious sweet squash paired with savory mushrooms, not to mention a lovely presentation,
This recipe pairs a creamy chicken stew with fluffy buttermilk dumplings. Perfect for a chilly evening!
Karaage is a type of fried chicken popular in Japan. It has a wonderfully crisp outside, made with a light coating of potato starch. The chicken is marinated before frying and then coated in a chive sauce, creating a flavorful, crispy, tender dish. It’s both gluten-free and grain-free
This hearty casserole pairs sweet kabocha squash with earthy mushrooms and a mild cream sauce. Crispy gruyere cheese makes a crusty and flavorful top—all in all, the perfect Autumn dish.
Curry has a thousand different variations. Many countries and cultures have their own take on it,
from India’s original spiced curries to the coconut-based Thai dishes. In Japan, curry is a popular
weeknight dinner, a thick stew sweetened with apples. Most people cook it using a curry roux, which
is a packaged block of the reduced sauce. However, the same dish can be made from scratch and
boasts an incredible flavor. You can make Japanese curry with chicken, beef, pork, or vegetarian (use
extra vegetables).
Mapo Tofu is a dish that originated in China but has gained a huge amount of popularity in Japan as an easy weeknight dinner. It has a mildly spicy, earthy flavor. The flavor is mainly made with gochujang (a Korean fermented chili paste) and red miso. Mapo Tofu is made with a combination of ground pork and silken tofu. If you’re vegan, you can use shiitake mushrooms or black or adzuki beans instead of pork. This meal is served over hot rice, donburi (rice bowl) style.
Scoop a cup of coconut broth into a small bowl and add our curry paste to it. Use a fork to incorporate the paste thoroughly, then add it to the soup. Taste the broth and add more curry paste if you would like. Add the fish in a few large pieces. Add the mushrooms to the pot and simmer until the fish is cooked and flaked into smaller pieces. Add fish sauce to taste if you would like. Serve hot either by itself or with fresh basmati rice.
Ramen is one of the most famous foods of Japan, with different cities and regions often specializing in different variations. Though many of us in the west are only familiar with the instant variety, authentic ramen made from scratch is a whole different experience. The first step is usually to decide on your broth base, which can be shio (salt), miso, shoyu (soy sauce), or tonkotsu (pork bone). With the Tokyo Olympics in full swing, we wanted to share a recipe for making Tokyo-style shoyu ramen at home.
Our favorite way to prepare maitake mushrooms (AKA hen of the woods) is to make a pizza with Swiss cheese, caramelized onions, and green peppers. This combination also works well with crimini mushrooms. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
Garlic scape pesto is a delicious variation, with a fresh garlicy flavor. This pizza also has summer tomatoes and fresh mozzarella. Since our Garlic Scape Pesto recipe is vegan, you may want to pair it with You can also make the pizza with Miyoko’s Vegan Mozz!
What’s more summery than a nice ripe peach? How about pairing it with ricotta cheese and fresh basil microgreens. This recipe is perfect for those of us who like a sweet little kick on our savory pizza! We used basil microgreens from Tilth and Timber (Castine), but the pizza will be delicious with any microgreens or arugula. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
Who say you can’t eat pizza for breakfast? Eggs Benedict Pizza (with asparagus, fontina, and hollandaise) is the perfect Sunday brunch pizza. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
This seafood chowder is packed with flavor, but only take 30-45 minutes to throw together. It’s a great dinner to serve people looking for Maine seafood, without the heaviness of a traditional clam chowder. We topped ours with a garish of Synergy cheese, the naturally nuttiness pairing perfectly with the smoky fish.
If you’re looking for a creative centerpiece for your next holiday or backyard party, you can wow your guests with a Smörgåstårta! Hailing from Sweden, this savory sandwich cake is made of bread with a cream cheese and sour cream frosting, and a salmon mousse filling top with decorations made with vegetables, smoked salmon, hard-boiled eggs, and fresh herbs. Once you have the basic concept, you can personalize your recipe with other fillings and toppings. It’s even possible to make a vegan version with plant-based alternatives. At the bottom of this page is a recipe for a grain-free, keto-friendly bread option.
Pork ribs are delicious, but they can also be very rich and fatty. This recipe makes incredibly tender, sweet ribs that are simple and easy on the stomach. They’re cooked on the stovetop but can easily be finished on the grill, giving them a smokier flavor.
Who said fancy pizza couldn’t be quick and easy? This recipe combines honey-like delicata squash with creamy ricotta cheese and sweet caramelized onions. You can customize this recipe with your favorite pre-made crust or dough. Some of the ingredient measurements may need to be adjusted based on the size of your crust.
Everyone loves a good grilled cheese sandwich. This recipe is a dressed-up version, using Le Fromager d’Affinois, a delicious double cream similar to brie, and a blueberry compote (giving it a Maine twist). The creamy cheese, sweet berries, and crispy bread all pair perfectly together.
Spaghetti squash is often heralded as the low-carb alternative to pasta. It’s great served with a generous amount of sauce on top, but you can also make a macaroni and cheese-like dish, using the “shells” to hold it. This recipe makes roughly four servings.
This recipe takes a classic British dish, steak and ale pie, and makes it crustless. It’s quick, easy, and goes well served over mashed potatoes or mashed rutabagas. This is one of our favorite recipe to make with Thousand Hills stew beef.
A hearty, savory soup, perfect for the sharp, nutty flavor of Synergy Cheddar.
Real authentic ramen is nothing like instant ramen. It’s a flavorful, filling, comforting meal. And, happily, it can be made at home. There are many styles of ramen from all over Japan. This recipe is inspired by Hokkaido’s take on the dish and is flavored with red miso and spicy go-chu-jan (fermented bean paste). Corn and cabbage are big crops in Hokkaido and are traditional toppings. You can use fresh ramen noodles (we have Nona Lim fresh noodles in the freezer section) or use one of the alternatives listed below. The recipe can also be made vegetarian by skipping the ground pork and using vegetable broth instead. If you cut the hardboiled eggs too, it will be vegan. This recipe makes two large bowls of ramen.
Okonomiyaki are a Japanese savory pancake, sometimes called a Japanese pizza. They’re usually topped with okonomiyaki sauce, aonori (nori flakes), mayo, and bonito flakes. Authentic okonomiyaki are a little more complicated, but this recipe simplifies things, making a delicious, filling meal. If you replace the all-purpose flour with almond flour, you can have grain-free okonomiyaki, but we suggest you make the pancakes half-sized in that case, as they’re harder to flip. This recipe makes three servings.
This is definitely the perfect way to have sushi together as a family. Temaki is made right at the dinner table, with a platter of ingredients, a bowl of sushi rice, and your hands! In fact, “temaki” means “hand rolls.” You can select any fillings you’d like, 6-8 being a good number. This recipe makes enough sushi rice for four.
This recipe makes a creamy, flavorful soup. It’s scaled for three servings, so double if necessary.
St. Patrick’s day is coming up, and we have an easy recipe for a traditional boiled dinner. You can either use a corned beef brisket preserved by the farm or use our recipe to make your own corned beef brisket. If you’re corning your own beef, be sure to start 3-5 days ahead of when you want to eat it.
Corned beef is a classic dish for St. Patrick’s Day. Boiled dinner, hash, or corned beef sandwiches are all delicious and can be made with briskets preserved by the farmers (like those from A Wee Bit Farm). But, if you’re feeling adventurous, you might like to try making your own corned beef brisket. All it takes is a trip through the Bulk section for spices and salt, a beef brisket from Caldwell Family Farm, and 3-5 days for curing.
Tempura is a classic fried Japanese dish, with a flaky, lacy, crispy batter. The key to perfectly fried tempura is in the assembly of the batter and the heat of the oil. When done right, the results won’t disappoint!
A delicious spicy soup, with filling noodles, and lots of flavor!
Chinese-style pork buns are a delicious, filling food that’s easier to make than one might expect. The soft, sweet outer dough perfectly complements the juicy, savory meat filling. If you want to make a vegetarian version, we also have a recipe for Steamed Peanut and Carrot Buns. If you want to have both, make a half recipe of each filling and use a single batch of the dough.
Chinese-style steamed buns are a delicious, filling food that’s easier to make than one might expect. The soft, sweet outer dough perfectly compliments the savory filling. This vegetarian or vegan filling is an excellent alternative to the more traditional pork.
This delicious snack is sticky and sweet with a kick of heat! It’s a great a way to enjoy mochi.
A delicious soup that utilizes local mushrooms and Maine’s own Queen of Smyrna squash.
Are you looking for a vegetarian showstopper for your holiday feast? Look no further than the Butternut Wellington, a vegetarian play on the traditional Beef Wellington. This one is Roasted butternut squash covered in a mushroom paste and wrapped in puff pastry! It’s as delicious as it is elegant!
Tourtière is a type of meat pie popular during Christmas and New Year in Quebec and New Brunswick. It combines pork, potatoes, spices, and tart apples.
Jambalaya is a cajun dish that has West African, French, and Spanish influences. It’s usually made with a combination of vegetables, sausage, chicken, and seafood. This recipe comes to us from one of our employees. It’s a family recipe passed down from Louisianan oil workers who joined the clean up efforts in Alaska, after 1989 the Exxon Valdez oil spill.
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70 South Street
Blue Hill, ME
04614
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8am – 7pm
Sunday
8am – 6pm
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