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Recipe Category: Keto & Paleo


“Guac This Way” – Quick and Easy Guacamole

A delicious traditional bowl of guacamole next to fresh ingredients on a table with tortilla chips and salsa

Whether you’re getting your feast together for the crowd coming to watch the big game, or you just want to have something delicious for dipping chips and veggies, this is a great go-to recipe with plenty of lime juice and zest to give it personality and zing.

Ingredients

  • 3 ripe avocados
  • ¼ cup finely chopped cilantro
  • ¼ cup diced red onion
  • Juice and zest of 2 limes
  • 1 small jalapeno pepper, seeded/deveined/diced or ½ of 4 oz can mild diced green chiles
  • ½ tsp salt, plus more to taste
  • ½ tsp ground cumin
  • ½ tsp garlic granules
  • Optional: 1-2 Roma tomatoes seeded/diced

Directions

Combine avocados, lime juice/zest, salt, cumin and garlic granules in a large bowl. Mash until ingredients are combined but still have some texture.

Fold in cilantro, onion, jalapeno/chiles and tomatoes. Adjust seasoning and serve.

Herbed Ricotta Spread

Herbed Ricotta Spread - sunflower-seed-studded bread, sliced and spread with white cheese mixed with green herbs. Parsley garnish. Wooden cutting board on grey cement surface.

Delicious, luscious and easy – what more can you ask for? Serve with fancy crackers or grilled baguette if you’re really feeling like going all out, otherwise enjoy on toast or bagels with figs and balsamic vinegar, or top with garden-fresh tomato slices…whatever gives you joy. Serves 4 – 6.

Ingredients

  • 1 15 oz tub Organic Valley Whole Milk Ricotta
  • 1 cup of your favorite fresh herbs, finely chopped, reserving a bit for garnish
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp freshly grated lemon zest
  • 1 garlic clove, finely grated
  • 2 Tbsp high quality olive oil, plus more for drizzling
  • Salt & freshly ground pepper to taste

Directions

  1. Mix together all ingredients well in a bowl. Taste and season with more salt and pepper as desired.
  2. Shmear on crackers or baguette, drizzling a bit more olive oil and sprinkling reserved herbs.

Sparkling Autumn Punch

Thank you to our friends at Ozark Natural Foods in Fayetteville, Arkansas for this refreshing 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

  • 5 cups spiced apple cider
  • 3 cans San Pellegrino Limonata
  • 1 cup orange juice
  • 1 Pink Lady apple, sliced
  • 1 orange, sliced
  • Mountain Valley Sparkling water, to top it off
  • 2-3 sprigs rosemary
  • 3-4 cinnamon sticks

Directions

  1. In a pitcher, add apple cider, San Pellegriono and orange juice. Gently stir to combine.
  2. Add in apple slices and orange slices. Top it off with Mountain Valley Sparkling Water.
  3. Add rosemary and cinnamon sticks. 

Sticky Tofu

Special thank you to our friends at Friendly City Food Co-op in Harrisonburg, Virginia for this delicious 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

  • 1 lb firm or extra firm tofu
Dry Mixture:
  • 3 cups corn starch
  • 1 tsp sage
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp red pepper flakes
  • ¼ cup parsley, chopped fine
Sauce:
  • 1 ½ cups sweet Thai chili sauce
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • 1 T lime juice

Directions

  1. Mix all dry mixture ingredients together.
  2. Cut tofu into 1 inch cubes.
  3. Toss tofu in dry mixture. Allow to sit for one hour.
  4. Fry tofu pieces in 330° oil – fry in small batches to prevent spattering, carefully turning the pieces in oil for even cooking.
  5. Remove and drain.
  6. Toss crisp pieces in sauce. Coat evenly.
  7. Serve topped with peanuts and scallions.

Sage Apple Compote

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

  1. Heat butter, oil and onions in a saucepan over medium heat. Cook until onion softens, about 5 minutes. 
  2. Add in the remaining ingredients, cover and continue to cook for 15 minutes or so, on low-medium heat, stirring often.
  3. 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.

Grilled Zucchini Salad

The number of servings this recipe makes is 4-6, but once you get a taste of how the fresh herbs go with the balsamic vinegar and the smoky flavor of zucchini, you might want to eat it all yourself!

Ingredients

  • 3-4 medium zucchini, sliced lengthwise, ¼-inch thick
  • 3 basil leaves, chopped
  • 2-3 Tbsp extra virgin olive oil
  • 1-2 Tbsp balsamic vinegar (regular or white)
  • 1 garlic clove, pressed or finely minced
  • 3-4 mint leaves, minced
  • Salt and Pepper to taste
  • Extra olive oil for cooking, about 1-2 Tbsp

Directions

  1. Preheat grill to medium-high. Toss zucchini slices with 1-2 Tbsp extra virgin olive oil and sprinkle on a few pinches salt and pepper.
  2. Once the grill is hot, using tongs, rub an oiled paper towel over the grates to clean and prep cooking area. Using tongs, place zucchini on grill. Cover and cook 2-3 minutes. Flip and continue cooking, covered, 2-3 minutes more.
  3. When zucchini is tender, remove from heat and place in a bowl. Drizzle in EVOO and balsamic, then sprinkle in garlic and fresh basil and mint. Gently mix. Add more salt/pepper as needed.
  4. Can be served immediately, and it’s also good served cold!