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.
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 Sacramento Food Co-op for this amazing 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
1 ½ cup hachiya persimmon pulp (from 3-4 very ripe persimmons)
3 eggs, well beaten
¾ cup sugar
1 cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup melted butter
½ cup lowfat milk
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 Tbsp vanilla extract
1 cup golden raisins
Directions
For the pulp, remove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.
Preheat oven to 325°.
Lightly grease an 8” round cake pan or 8×8” baking dish with butter or coconut oil.
In a large bowl, add all ingredients in the order listed. Bake for 1 hour.
Thank you to our friends at Davis Co-op for this amazing 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
½ cup tri-color quinoa
¾ cup water
2 cups chopped broccoli crowns and stems
1 cup red seedless grapes, halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper
½ cup sliced almonds
2 Tbsp crumbled feta cheese
Optional: big pinch of red pepper flakes
Directions
Preheat the oven to 350°. Line a baking sheet with parchment and spread out almonds in an even layer. Bake for 5-7 minutes, possibly less if you have a hot oven, until nutty smelling and a few shades darker. Remove from oven and cool.
Preheat the oven to 425° and line a baking sheet with parchment paper.
Rinse quinoa under running water. Add to a small pot with a well-fitting lid. Add water and a big pinch of salt. Heat over high until it begins to simmer, then turn the heat down to low, cover, and cook for 10 minutes. After 10 minutes, turn off the heat, but do not disturb the quinoa! Allow to steam an additional 10 minutes, then fluff with a fork and transfer to a bowl or baking sheet to cool.
Meanwhile, add broccoli and grapes to prepared baking sheet. Toss with olive oil, balsamic vinegar, and big pinches of salt and pepper until everything is evenly coated. Spread onto baking sheet. Place on bottom oven rack and roast 15-20 minutes, rotating halfway through. Remove from oven to cool.
Combine roasted things, quinoa, toasted almonds, feta cheese (feel free to add more than is written here) and red pepper flakes if you like it hot.Serve at room temperature as the flavors peak after a 20-minute rest on the counter.
Thank you to our friends at Chico Co-op for this amazing recipe!
There is nothing lovelier than a light-yet-still-feels-hearty fall salad. Loaded with produce and nuts, it’s the taste version of romping in leaf piles in your favorite sweater.
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 jasmine rice 2 cups butternut squash, peeled/cubed
1 cup cremini mushrooms, sliced
1 red bell pepper (fresh or roasted), julienned
1 cup walnut pieces
Dressing
¼ cup red wine vinegar
¼ cup red wine vinegar
½ Tbsp maple syrup
½ bunch marjoram
¼ Tbsp sea salt
½ tsp paprika
¼ cup olive oil
Directions
Cook jasmine rice with 2 cups water.
Toss squash with a bit of oil and bake until tender at 375º.
Bake walnut pieces on separate pan until browning, approximately 10 minutes.
Oil skillet and sauté mushrooms until tender.
Combine and whisk dressing ingredients, adding oil last.
