Vegan Mushroom Wellington
This Vegan Mushroom Wellington recipe combines savory mushrooms with tangy balsamic vinegar in a puff pastry sure to be the talk of the table.
100% would make it again
This Vegan Mushroom Wellington recipe combines savory mushrooms with tangy balsamic vinegar in a puff pastry sure to be the talk of the table.
100% would make it again
Fried until golden brown and topped with crunchy cinnamon and sugar, this easy buñuelos recipe from Tortillas con Madre is a special treat.
100% would make it again
This apricot, mustard and honey glazed chicken thighs recipe is an elevated take on honey mustard chicken and comes from the Taylor-Micklin Family.
This chicken pho recipe comes from the Trinh family. They joined as co-op members three decades ago and rely on PCC for organic ingredients.
These Pork Dumpling from PCC members, the Ma family, are a celebratory Lunar New Year dish the whole family can make.
100% would make it again
This Japanese Curry Pot Pie from PCC members, the Cambridge MacDonald family, is inspired by their tradition of inventing their own traditions.
Chef Jorden Hand offers up a baked salmon recipe that's topped with compound butter and a honey glaze poured over the top.
Chef Jorden Hand's Fall Kale Salad combines seasonal squash and mushrooms with an oil and vinegar dressing and is topped off with a seed mix.
Get a perfectly flaky pie crust every time with this recipe from PCC Cooking Classes instructor Laurie Pfalzer, author of “Simple Fruit.”
Silky smooth pumpkin pie can be made without eggs or dairy. This version uses condensed coconut milk instead of the traditional condensed milk.
100% would make it again
This roasted salmon makes a wonderful centerpiece for your feast or serve it alongside traditional turkey. The brightness of cranberries plays perfectly with the richness of the fish.
100% would make it again