This recipe comes from our very own BriarPatch Co-op in Nevada County, California!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
1 sheet puff pastry (8-9 oz.)
28 oz spinach, stemmed/chopped
1 large bunch chard, tough stalks removed, leaves chopped
2 Tbsp butter
1 shallot, sliced
2 cloves garlic, minced
½ tsp dried thyme
Pinch ground nutmeg
4 oz goat cheese, room temp.
½ cup fresh herbs – basil/parsley/arugula leaves
¾ cup walnuts, toasted (optional)
1 egg yolk, beaten
Preheat oven to 350°. Line 13” x 18” sheet pan with parchment.
Thaw puff pastry at room temperature 20-30 minutes. Roll into rectangle, place on pan. Gently trace 1-inch edge with knife, cutting only half-way through thickness. With fork, poke holes in pastry’s center. Blind bake 10 minutes, until pastry starts to puff/get gold.
Remove from oven, gently flatten central part of pastry (leave edges puffed).
Add butter to sauté pan; once melted, add shallot, dried thyme, nutmeg, several pinches salt/pepper. When shallot is translucent, add/cook garlic 1 minute. Add greens, sauté until wilted. Adjust seasonings, remove from pan and place in strainer to cool/drain.
Spread ¾ of goat cheese evenly over pastry’s center. Cover evenly with greens, once drained/cooled. Sprinkle with rest of goat cheese. Brush pastry edges with egg yolk.
Early Bird Farms & Mill makes a lovely cornbread mix that is made from organic and local ingredients.
2 cups mix
1 large egg
1 1/4 cup low-fat buttermilk
1/4 cup plus 1 Tbsp extra-virgin olive oil
2 Tbsp honey
Heat over to 400 degrees. Preheat an 8-inch cast-iron pan or 9″x13″ baking dish. In a medium bowl, whisk together egg, buttermilk, and 1/4 cup olive oil. Fold wet ingredients into Early Bird Cornbread Mix and mix until just combined.
Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 20 to 23 minutes. Brush with honey, then let cool. Cut in to wedges and enjoy!
We can’t get enough of this easy peasy treat that is healthy enough for breakfast and just sweet enough for dessert. When organic strawberries are in their prime, you’ll want to make this for loved ones and guests again and again. Shhh. Don’t tell mom how simple this is.
1 cup of Bellwether Farms Basket Ricotta to 1 Tbsp sugar, mixed
1-quart strawberries, cut in chunks
Aged balsamic vinegar, we like Calolea (local!)
Spread a thin layer of the ricotta mix on the bottom of your berry bowl. Drizzle a little of the balsamic. Add your strawberries and a nice spoonful of ricotta on top and drizzle with more balsamic. Makes enough for 4 – 6 people. Serve immediately.
Why reserve only for Passover. These fluffy, eggy and delicious pancakes are good anytime of year!
8 eggs, separated
½ cup matzo meal
¼ cup sparkling water
Pinches of salt
Fresh fruit or fruit compote garnish for serving
Separate eggs. Put yolks in a bowl with matzo meal, sparkling water and generous pinch of salt. Combine with small whisk or fork. Put whites in another bowl and whip to stiff peaks. Gently fold whites into the yolk mixture.
Heat a small skillet on medium to medium-high. Add 1 Tbsp oil and then ¼ of matzo meal mixture. Cook until the pancake sizzles around the edges and firms up. Flip it over and cook it for a little less time on the second side. Repeat this process three more times, or if you’ve got a big pan, add more oil and cook ‘em more quickly!
Put bubaleh on a plate and sprinkle with sugar and a little cinnamon. Top with fresh fruit or compote and serve.