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.
Ingredients
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
Salt/pepper
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
Directions
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.
Thank you to our friends at the Ashland Food Co-op in Ashland, Oregon for this tasty treat!
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.
Ingredients
2 Tbsp butter
1 Tbsp olive oil
½ red onion diced
2 apples, diced (any variety will do-peeled or not peeled, your choice)
10 fresh large sage leaves, cut into ¼-inch pieces
1 tsp fresh thyme or ½-tsp dried
¾ cup chicken stock OR water (more may be needed, it depends on the apples)
1 tsp salt
½ tsp pepper
Directions
Heat butter, oil and onions in a saucepan over medium heat. Cook until onion softens, about 5 minutes.
Add in the remaining ingredients, cover and continue to cook for 15 minutes or so, on low-medium heat, stirring often.
You may need to add an additional ¼ cup of stock or water, depending on the variety of the apple. Serve leftovers cold or warmed with French toast and maple syrup in the morning.
Thanks to our friends from The Merc Co-op in Lawrence, Kansas for this tasty recipe!
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.
Ingredients
2 cups all-purpose flour
½ tsp baking soda
pinch of salt
¼ tsp cinnamon
½ tsp nutmeg
Pinch of cloves
2 large eggs
1 ½ cups sugar
½ cup oil
1 (15 oz) can of pumpkin puree
1/3 cup water
Directions
Pre-heat oven to 350 °.
Oil one standard sized loaf pan and set aside.
Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
In the bowl of an electric mixer, mix the eggs with the sugar until the mixture is pale and fluffy (about 8 minutes).
Add the oil gradually and mix thoroughly.
Add the pumpkin puree and mix again.
Add the dry ingredients and mix, scraping down the bowl as needed.
Add the water slowly and mix until combined.
Pour batter into the pan, and sprinkle with raw sugar (optional). Bake for about 60 minutes, or until a toothpick is inserted into the center of the loaf comes out clean.
Early Bird Farms & Mill makes a lovely cornbread mix that is made from organic and local ingredients.
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
Directions
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.
Ingredients
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!)
Directions
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!
Ingredients
8 eggs, separated
½ cup matzo meal
¼ cup sparkling water
Pinches of salt
Canola oil
Granulated sugar
Cinnamon
Fresh fruit or fruit compote garnish for serving
Directions
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.
