Chewy, nutty granola bars are perfect for packing in lunches or carrying along for anytime you need a boost.

Crispy, crunchy and packed with protein and fiber, rosemary-infused chickpeas are perfectly snackable!

Easy, filling and flexible, this dish takes full advantage of whatever fall root vegetables you have on hand.

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

Homemade apple chips with peanut butter yogurt dip hit the spot for an anytime snack.

A colorful display of vibrant, fresh fruit atop a shortbread cookie crust and cream cheese frosting makes a delightful dessert.

Get the fun going with this charming and healthy pizza-making activity! Makes a great lunch or party snack!

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. 

Roasting the eggplant with plenty of olive oil gives you a butter-soft, caramelized bed for a warmly spiced ground beef.

Pulled pork is a crowd-pleaser, and this method will give you a tender, sweet and tangy dish. 

Apples are one of the quintessential autumn foods, and when that time of year rolls around I want to put them in and on just about everything.

Make it your own by adding: cinnamon stick, allspice, chopped apples, minced ginger, mandarin slices, maple syrup, etc.

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

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.

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.