Member-owner Emily Nonko shares a recipe for elderberry and rosemary scones, from Evening Song Farm, a Vermont CSA (below). She just tried it and says they turned out great!

There is no purple shade as lucious as the purple of an eggplant -- and they are bountiful in the store. Stop by for one, two, or three for your next meal. You can try cooking with different eggplant varieties, too! 

Aukstā Zupa, which means “pink soup,” is a very common dish throughout the little Baltic country of Latvia on these hot summer days. It’s a colorful, refreshing and healthy feast of summer ingredients.

This is a minimal-effort, maximal-reward recipe that is all about technique. The whole dish takes around 10 minutes of active preparation and another 10 minutes spent in excited anticipation while the chicken finishes cooking by itself. Easy peasy.

Even when we are just too tired or too busy to think about preparing something complicated, it’s possible to whip up delicious meals.

I’ve always loved this soup. The combination of the earthy beans, deep umami from the mushrooms or pork — or the Bac’n Bits we used to use when I was a vegetarian kid — cloves and sherry.

Made with vegetables that are readily available at the Co-op—beets, turnips and cabbage—borscht is a rich, cozy winter stew. This dish is incredibly flexible, so you can easily adapt it to whatever’s in the fridge.

Cottage pie, a beef pie topped with mashed potatoes, is an ideal dish for the winter months.

This apple pie recipe combines the contrasting tart and sweet flavors of Granny Smith and Honeycrisp apples with a delicious date-walnut topping.

Perhaps a bit late to the cauliflower party, I’ve been delving into the wonders of roasted cauliflower lately. Really, is there any more delectable method of preparing this versatile, nutrition-packed member of the cabbage family?

This recipe was inspired by a hankering for some Asian-style noodles in soup. I considered the flavors in an imaginary chicken dumpling: delicate yet deep notes of lemon, ginger, garlic and onion. Somehow, it came out exactly as imagined! Excited by the possibilities, I used the same combination to make chicken patties and topped them off with mayonnaise.

Originally from The New Vegetarian Epicure by Anna Thomas, this is one of my favorite recipes.

A beginner’s guide to Moka Potbrewing, by a beginner!

Growing up in a Detroit suburb during the 1960s, my family would bundle into the car on Sundays to visit my Lebanese grandmother in the inner city. Kibbeh was her signature dish and my favorite.

As a flavorful alternative to the usual vinaigrette, I turn to this recipe for the kind of salad dressing often served in Asian restaurants.

One of the key tastes of Korean cuisine is the sweet-spicy-savory combination from gochujang, a fermented chili and bean paste. Like a spicy miso, this powerful paste adds an incredibly rich and flavorful base to Korean stews (jjigae) and stir fries (bokkeum).

With concerns that the pandemic is impacting our food supply, I am more grateful than ever for the relationships the Co-op has forged with local farm organizations like Shenandoah Valley Organic (SVO), which brings us the Farmer Direct brand of organic, humanely raised chicken.

There are few things as satisfying as a freshly baked loaf of bread. With so many of us spending so much time indoors social distancing these days, it’s a perfect time to give it a try, or to try out a new technique if you’re an experienced baker.

Kuku Sabzi is a vegetarian Persian dish often prepared for Nowruz.