Chicken hearts taste a lot like the dark meat from other parts of the bird, but with a slightly gamey and metallic flavor that’s noticeable but not overpowering.
They’ve got a pleasantly chewy texture, lend themselves to seasonings and marinades and quick-cooking and milder in flavor compared to beef heart.
This is a basic recipe you can vary with herbs, spices, onions and mushrooms. Don’t overcook them, as that makes them tough. They should be just tender and a bit chewy.
Ingredients
1 lb chicken hearts
2 Tbsp olive oil
1 tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp dried thyme
2 Tbsp finely sliced green onion, for garnish
Optional: 2 Tbsp chopped parsley, for garnish
Directions
In a small bowl, combine all salt/pepper/spices. In a large bowl, toss chicken hearts with olive oil to coat. Sprinkle spice mix over hearts and toss again.
Heat a large frying pan over medium-high heat for 3 minutes. Add seasoned chicken hearts and cook, stirring often until cooked through, about 5-7 minutes and lowering the heat if the pan becomes too hot.
Divide hearts between four plates. Top with pan juices and garnishes before serving.
Peru’s national dish, and a popular meal in many other Latin and South American countries, ceviche traditionally uses small cubes of white fish like sea bass. Other variations feature shrimp, scallops, red snapper, halibut or mahi-mahi.
The flavorful brine features citrus juice, which mingles with the fish and effectively “cooks” it in the acid. This brine – leche de tigre – is a legend in its own right and is often tossed back with a shot of Pisco, or as hair of the dog. This recipe is a Mexican variation of the dish.
Ingredients
1 lb fresh raw fish or shrimp, diced into ½” cubes
Juice of 4-6 limes (about ¾ cup)
1-2 garlic cloves, through a garlic press
1 – 1 ½ tsp salt (start with smaller amount and adjust to taste)
¼ tsp black pepper
1 Tbsp good quality extra virgin olive oil
½ red onion, thinly sliced with the grain
1 jalapeño or serrano pepper, de-seed/de-veined and very finely chopped
1/3 cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, cut in half
Optional: 1 cup each diced cucumber and avocado
Optional: corn chips or toasted tortillas, for serving
Directions
Add sliced red onion to a bowl with lime juice, salt/pepper and toss to coat well.
Add fish, fresh chile and garlic. Mix gently. Add cilantro, tomatoes and olive oil. Stir to combine and marinate in the refrigerator for 45-60 minutes.
Remove from refrigerator and adjust salt and heat. Gently fold in cucumber and avocado right before serving with chips or toasted tortillas (tostadas).
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.
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
Mix together all ingredients well in a bowl. Taste and season with more salt and pepper as desired.
Shmear on crackers or baguette, drizzling a bit more olive oil and sprinkling reserved herbs.
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
In a pitcher, add apple cider, San Pellegriono and orange juice. Gently stir to combine.
Add in apple slices and orange slices. Top it off with Mountain Valley Sparkling Water.
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
Mix all dry mixture ingredients together.
Cut tofu into 1 inch cubes.
Toss tofu in dry mixture. Allow to sit for one hour.
Fry tofu pieces in 330° oil – fry in small batches to prevent spattering, carefully turning the pieces in oil for even cooking.
