This quinoa corn chowder is a great way to use up leftover roasted chicken and cooked quinoa! Use homemade chicken or vegetable stock for best results. The raw cashew butter gives the chowder a creaminess without dairy.
This recipe has become a favorite of Co-op staff and shoppers. With a few tweaks it could easily be vegetarian or vegan. Give it a try this autumn!
These vegan Pumpkin Snackles are the perfect seasonal treat for Halloween, Thanksgiving, or as a wholesome snack any day! Easy gluten-free option too.
As strawberry season winds down, raspberries, blueberries, and cherries take center stage! To complement our popular strawberry recipe collection, we offer this recipe collection for your continued berry enjoyment.
This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate.
It’s summer! Time to break out the ice cream maker and whip up some dairy-free ice cream. Plus, it’s cherry season right now!
This natural vegan blueberry jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!
Find recipes and stories about the new local farmerworker cooperative, the record-breaking year for the Co-op Farm Fund, the Paddle to Lummi 2019, vendor profiles, and Healthy Connections classes.
Strawberry season is sweet but short! Don’t sleep on these local treats while they are in season. Try these new recipes this summer, and don’t forget the fresh-baked shortcakes from the Co-op bakery to fulfill all of your strawberry shortcake desires.
Serve this warm with a scoop of ice cream and you can’t miss. Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer.