Salads don’t have to be raw — or even made from lettuce!

Try this fresh delicious twist on pesto pasta, featuring zucchini “noodles” and almond-basil pesto. 

Roasting brings out the flavor intensity of the vegetables and brings new excitement to this traditional French dish.

This grilled eggplant drizzled with a miso, mirin, tamari sauce is simply divine. 

Tender acorn squash is filled with apple and dried cranberry stuffing for a delectable side or main dish.

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

Sweet Potato Gratin with Caramelized Onions & Sage

Two years ago, I found the perfect roasted root vegetable recipe that always makes this seasonal transition a little easier.

Ramps have a similar nutritional content to cultivated leeks. They are high in vitamins A & E, which are essential to the formation of healthy teeth, bones & skin, & a good working immune system.

Nothing beats a piping hot slice of cornbread after a day of ramp hunting. Serve while it’s still warm and slather on plenty of local butter and honey.

Viroqua Food Coop Recipe-Crandberries Walnut Spinach Salad with Balsamic Vinaigrette Dressing

In my "Eating out of the garden" series, we'll use cucumbers and sweet onions.

Take a tour of quick-cooking and nutritious legumes with Christy Morgan, and learn how to make a zesty lentil salad.

A tasty potato salad to serve alongside burgers, hot dogs or BBQ chicken!

This side couldn't be easier to prepare and it's a great dish to get kids and adults to love their cauliflower.

This simple, refreshing salad is perfect for picnics or any summer meal.

When you want a soup that wows your palate, whip up this simple, yet amazingly flavorful soup!

This recipe was contributed by Luke Zahm, Viroqua Food Co-op Chef Luke Zahm