
Savor the Flavors

Fresh ingredients. Simple techniques.
Recipes you will crave!

Squash and Polenta Torta with Red Onion
Welcome to the Viroqua Food Co+op! VFC Cook Frank Wildingway is showing us how to prepare an underrated grain- polenta! Three variations from a simple one pot dish to a crowd pleasing, beautiful torta.
Cinnamon Apple Stuffed Squash
Tender acorn squash is filled with apple and dried cranberry stuffing for a delectable side or main dish.
Strawberry Honey Freezer Jam
Make it your own by adding: cinnamon stick, allspice, chopped apples, minced ginger, mandarin slices, maple syrup, etc.
Sweet Potato Gratin with Caramelized Onions & Sage
Sweet Potato Gratin with Caramelized Onions & Sage
Maple Ginger Roasted Root Vegetables
Two years ago, I found the perfect roasted root vegetable recipe that always makes this seasonal transition a little easier.
Cranberry Sauce - From Scratch!
Make it your own by adding: cinnamon stick, allspice, chopped apples, minced ginger, mandarin slices, maple syrup, etc.
Bacon & Ramps Skillet Cornbread
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.
Sweet Potato and Greens Gratin
This savory, vitamin-rich casserole makes a hearty accompaniment to roasted poultry or ham, or atop baked polenta.
Split Pea Soup with Spinach
This soup will warm you from the inside out; enjoy it with hearty bread and salad for a healthy and satisfying meal.
Prysnae, Prasna, or Serbian Spinach Pie
Prysnae is a family favorite. It started appearing at our extended family gatherings back in the eighties as a vegetarian option and has become a favorite, especially good for potlucks.
Chipotle Lime Chicken and Veggie Soup
When you want a soup that wows your palate, whip up this simple, yet amazingly flavorful soup!
Thai-inspired Noodles with Tofu
This simple version of the national dish of Thailand is one you can throw together quickly-with easy to find ingredients.
Cranberry and Walnut Stuffing Recipe from Luke Zahm
This recipe was contributed by Luke Zahm, Viroqua Food Co-op Chef Luke Zahm
Sweet Potato Curry with Bjorn
Feel free to use any vegetables in this curry! Cauliflower, yellow potatoes, etc. I also love adding chopped kale, collard or spinach in the last 1-2 minutes of cooking to incorporate greens.
Monique’s Ruby Beet & Celery Root Soup
I have always had reliable chefs in my life who I can call up for a tried-and-true recipe, cooking tips, kitchen-work-arounds, etc.


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