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.
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.
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
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.
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.
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.
Can be served immediately, and it’s also good served cold!
For the best chance of a tender and moist brisket, follow the “Three B’s:” Brown the brisket to deepen the flavor; Braise the brisket completely covered to help trap moisture; and Bathe thinly-sliced meat in braising liquid to reinfuse it with juices. Also, try to use a brisket that still has the second cut (aka point or deckle) attached. There’s more fat that the lean first cut, and that’ll mean a moister brisket.
Ingredients
6 lbs whole beef brisket
Kosher salt and freshly-ground black pepper
2 Tbsp vegetable oil
5 medium yellow onions, sliced ¼ inch thick
1 lb carrots, cut into large dice (about 5 medium)
½ lb celery, cut into large dice (about 4 large ribs)
8 cloves garlic, peeled
1 cup dry red wine
1 14-oz can whole peeled tomatoes, crushed by hand, with juices
1/3 cup ketchup
1 tsp smoked paprika
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
Directions
Preheat oven to 300°.
Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over 2 burners set to medium-high heat, add oil and heat until shimmering. Add brisket and brown on both sides, about 6 minutes/side. Transfer brisket to a work surface.
Add onion, carrot, celery and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt and smoked paprika. Add wine and bring to a simmer while scraping up browned bits from bottom of pan with a wooden spoon or spatula. Stir in tomatoes and ketchup and return brisket to roasting pan, nestling it among veggies. Add thyme, rosemary and bay leaves to roasting pan and cover well with parchment paper and then foil (parchment forms a protective layer between the meat/acidic sauce and the foil). Cook brisket on middle rack until fork-tender, 3-4 hours. Grass-fed meat may take longer. Brisket is ready when it flakes tenderly when pierced with a fork.
Transfer brisket to a work surface and let rest 30 minutes. Skim fat from surface of braising liquid and season liquid with salt and pepper; discard thyme/rosemary sprigs and bay leaves. Slice brisket thinly against the grain, then transfer back to braising liquid, submerging slices well. Cover and let stand for 30 minutes in a warm place. Serve.
Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.
