Thank you to our friends at La Riojana in Argentina for this amazing recipe!
A ‘shroom-laden spin on the classic. You don’t even need to use beef broth; this soup can be entirely vegetarian. Good melty vegan cheese is also an option. Use your favorite mushrooms, or a combo to get maximum umami and textural differences in each spoonful. If you like a richer, fruitier-style broth, go with the Malbec-Bonarda blend. Otherwise, Cab Sav or Malbec are great options for a drier style with some depth of flavor.
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
8 Tbsp olive oil
4 large yellow onions, sliced in ¼” half rounds
3 cloves garlic, minced
1 lb your favorite mushrooms, sliced
½ tsp dry thyme or 3 sprigs fresh thyme
2 Tbsp Worcestershire sauce
8 cups broth – veggie, mushroom or beef
1 bay leaf
1 bottle La Riojana red wine, your choice
Kosher salt and ground black pepper
16 slices baguette (day old is good)
8 slices Gruyere or Swiss cheese
3 Tbsp chopped parsley
Directions
In a large Dutch oven or soup pot over medium-high heat, heat 4 Tbsp olive oil and onions. Cook until soft and caramelized, about 45 minutes. Watch and stir. Add a bit of water or some of the red wine and scrape the pan if onions start to burn.
In a sauté pan over medium heat, add 2 Tbsp olive oil and garlic and cook until fragrant, about 2 minutes. Add mushrooms, Worcestershire and thyme and cook another 10 minutes, until softened and most of the liquid has evaporated. Remove fresh thyme sprigs.
Add mushrooms to Dutch oven. Pour in stock and bay leaf. Bring to simmer over medium heat. Let simmer 30 minutes. Add wine. Cook on low heat another 20-30 minutes. Add salt and pepper to taste. Adjust with additional broth or wine as needed.
While soup cooks, brush baguette slices with 2 Tbsp olive oil and toast until golden.
Preheat broiler. Remove bay leaf. On a sheet tray, pour soup into oven-safe bowls, leaving at least one inch from the top. Top with baguette slices, then with cheese. Broil until cheese is browned and gooey. Sprinkle with chopped parsley.
This soup freezes well. Do not freeze baguettes or cheese.
Thank you to our friends at NCG for this amazing recipe!
The sweet, mellow, nutty flavor of roasted garlic and a little kick from jalapeno offer a delicious twist to this popular Middle Eastern dip.
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
4 garlic cloves, peeled and roasted
1 garlic clove, peeled and minced
1 15 oz can chickpeas, drained and rinsed
4 tablespoons lemon juice
3 tablespoons tahini
1 jalapeño pepper, seeded and diced
½ teaspoon ground cumin
⅛ teaspoon salt
2-3 tablespoons olive oil
Directions
Toss 4 peeled garlic cloves in a little oil and double wrap in aluminum foil. In a preheated 350 degree oven, roast the garlic for about 30 minutes or until the garlic is soft but not burnt.
In a food processor, puree the roasted garlic and the one raw garlic clove along with the diced jalapeño. Add the chickpeas, lemon juice, tahini, cumin, and salt. Puree until smooth. While the food processor is running, slowly add the olive oil and blend until smooth.
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
You’ll enjoy these PSL adjacent goodies anytime of the year. Thank you to our friends at NCG for this amazing recipe!
Gingerbread is already a celebration of spices and deep, sweet molasses, and when you make it into a cupcake and add delicious cinnamon frosting, gingerbread becomes even more celebratory. The creamy frosting is a perfect foil for the dense, rich cupcakes.
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
For the Cupcakes
1 stick butter
½ cup brown sugar, packed
1 large egg
1½ cup molasses
½ cup honey
1 cup whole wheat pastry flour
1½ cups unbleached flour
1½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp ground clove
½ tsp black pepper
½ cup hot coffee or black tea
For the Frosting
8 oz cream cheese
½ stick butter, softened
½ tsp cinnamon
2 cups powdered sugar
½ tsp vanilla
Directions
Preheat the oven to 350 F. Prepare a 12 cupcake pan with paper liners, and butter the top of the pan as well. In a large bowl, cream the butter and sugar. Beat in the egg, then the molasses and honey. Beat until smooth.
In a medium bowl, combine the pastry and unbleached flours, soda, salt, cinnamon, ginger, clove and black pepper. Stir to mix, then beat into the butter mixture. Pour in the hot coffee or tea and stir to mix well.
Portion into the 12 cupcake tins and bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out dry.
For frosting, cream the butter and cream cheese, scraping down and beating until smooth. Add the cinnamon and powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth. Spread or pipe a 2 tablespoon portion of frosting on each cupcake.
Thank you to our friends at Frontier Co-op for this amazing recipe!
This creamy, fizzy and frothy confection strikes an unusual balance between richly decadent and lightly refreshing. The sunny flavors of chamomile, lemon and honey make this a fine summer cocktail, but it’s just as delicious any time of the year.
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
Chamomile Honey Syrup
1 cup honey
1 cup water
1 cup Frontier Co-op Chamomile Flowers
Cocktail
2 parts gin
1 part Chamomile Honey Syrup
1/2 part lemon juice
1/2 part skim milk
1 egg white (per drink)
Directions
In a saucepan, combine honey, water and chamomile; stir and bring to a boil. Reduce heat to low and simmer for 5 minutes.
Remove from heat and let steep until cool. Strain into a jar or container. Store unused portion in refrigerator for up to 2 weeks.
In a shaker filled with ice, combine gin, chamomile honey syrup, lemon juice, milk and egg white. Shake vigorously for 2 minutes. Strain into a champagne flute or cocktail glass.
Thank you to our friends at Organic Valley for this amazing recipe!
What’s the big game without a beautiful plate of nachos? Pile organic green onions, black beans and fresh avocados on a big handful of organic tortilla chips and top with Organic Valley Mexican Blend Cheese. Add some heat and jalapeños and you have a spicy, cheesy organic snack.
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
½ of a 14 oz package organic tortilla chips
1 16 oz can black beans
½ cup sliced green onions
1 tsp ground cumin
1 ½ cups Organic Valley Thick Cut Shredded Mexican Blend Cheese
Salsa (optional)
Sliced jalapeño peppers (optional)
Diced avocado (optional)
Organic Valley Sour Cream (optional)
Fresh cilantro, chopped (optional)
Directions
Heat oven to 350°. Line a large (15” x 10”) rimmed sheet pan or cookie sheet with foil/parchment. Arrange tortilla chips in a single layer in pan.
Drain and rinse black beans. Combine beans, green onions and cumin in a medium bowl; spoon over chips. Sprinkle cheese evenly over all. Bake 10-12 minutes or until heated through and cheese has melted. Serve immediately with desired toppings.
Thank you to our friends at Pachamama Coffee for this amazing recipe!
We love this salted maple coffee to keep us warm and cozy by the fire as the crisp fall days set in.
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 cup of your favorite Pachamama Coffee
1 oz Maple Valley Cooperative’s Organic Maple Syrup
4 oz oat milk (sub for any milk product you prefer)
Dash of Salt
Directions
Make your cup of coffee how you prefer. Add 1oz maple syrup to the cup.
Add oat milk to a jar with a dash of salt and an extra dash of syrup if you like it extra sweet. Froth mixture until desired thickness. Add to coffee.
