Fare Share Food Co-op
Fare Share Food Cooperative is a community-owned natural foods store, open to everyone and rooted in cooperation and shared benefit since 1978.
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Greene Hill Food Co-op
Greene Hill Food Coop is a community-owned grocery store with a worker-member model.
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Nigerian-Style Veggie Salad
With boiled eggs, potatoes and mayo, this veggie salad shares some ingredients with American potato salad, but that’s where the similarities end.
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Tangy Grilled Chicken Quarters
The ever-popular flavor of dill pickles gives this marinade and sauce a tart kick, which is balanced by creamy mayonnaise.
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Poppyseed Oat Muffins
Oats are the secret to these lemony muffins ― just buzz them into flour in the blender.
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Agua Fresca
In Mexico, the freshest fruit is often made into agua fresca or “fresh water.” Use what’s ripe and sweet ― popular choices are watermelon, strawberry, pineapple or mango, or even cucumber for a less sweet drink. Always taste and adjust the sweetness or add more lime to taste.
Food Co-op Impact Report 2025
Together, food co-ops are making a difference in local communities and across the world.
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Kiwi Strawberry Cheesecake Bars
Creamy richness in a bar, topped with colorful sliced fruit and drizzled with honey ― what’s not to love?
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French Lentil and Pepper Salad with Crispy Halloumi
Seared halloumi cheese tops a salad of nutty French lentils and sautéed sweet peppers, for a mix of textures and flavors.
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Buddha Bowl
This dish is a wonderful, flexible way to enjoy hearty grains topped with everything you need for a meal in one bowl.
Matcha Latte
Don’t pay coffee shop prices for matcha lattes. Use your own matcha and make it the way you like it, with the milk of your choice.
Mulay’s Sausage
Founded in Colorado, Mulay’s crafts clean-label sausages and meatballs using heritage breed pork raised on small U.S. family farms.
Atoria’s
As a young girl in the Assyrian villages near Mesopotamia, Atoria learned her family’s treasured recipes by watching her mother and grandmother bake flatbreads in a rustic hearth oven.
No-Bake Granola Bars
Get the kids into the kitchen with this easy, no-bake treat. Using a “plain” granola, like honey-oat, will let the additions of pumpkin seeds and raisins shine.
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Kale Pasta Salad with Crispy Chickpeas
Roasting chickpeas makes them dense and crunchy, providing a lively texture to this colorful pasta salad.
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Portobello Mushroom Stir-Fry
In this stir-fry, portobello mushroom resembles slivered steak, seared and then coated with a maple sauce for a subtle sweetness.
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NA Paloma Cocktail
The traditional Paloma is made with tequila, grapefruit and lime, but this non-alcoholic version skips the tequila.
Filipino-Inspired Mango Royale
This tropical treat is perfect for entertaining any time of year. It’s made of layers of gingersnap crumbs, juicy ripe mango and a mix of whipped cream and sweetened condensed milk.
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Grilled Ratatouille
The Mediterranean harvest was undoubtedly the inspiration for ratatouille, where eggplant, zucchini and other late-summer favorites come together so deliciously.
Spicy Tuna Tartine
Tuna packed in olive oil is so much better than water-packed, and this recipe will show you why.