Co-op Blog

Portobello mushrooms become very “meaty” when roasted, taking on a steak-like quality in vegetarian dishes like this one.

Chewy, nutty wild rice is seasoned with herbs and cheddar in these delightful stuffed squash halves.

This soup is filled with the sweet flavor of carrots (which are on sale now for Montana Month). Thai curries are chile paste blends, so their flavors are complex and spicy.

This soup is filled with the sweet flavor of carrots (which are on sale now for Montana Month). Thai curries are chile paste blends, so their flavors are complex and spicy.

No doubt you've heard of the Mediterranean Diet. This tasty salad is redolent of classic Med flavors, with ancient farro, olive oil, dates, feta, and cinnamon. Look for a soft, sheep or goat feta for a real taste explosion.

Classics are classic for a reason. In this timeless dish, a tough cut of beef becomes tender in a bath of red wine, and the whole stew is fragrant with rosemary. Go with a moderately priced red wine, like a pinot noir or a burgundy, for a delicious stew.

If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.

The slow cooker works magic on pork shoulder, an inexpensive cut.

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.