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 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.
Thank you to our friends at Frontier Co-op in Iowa for this amazing recipe!
Apple cider mimosas are the perfect fall twist on the classic celebratory drink. Spice up your next special occasion (or even a fall-time brunch) with this simple two-ingredient combination that is a match made in autumn heaven.
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.
On a small, rimmed plate, gently whisk together cane sugar and apple pie spice. Spread out mixture so the edge is bigger in diameter than the rim of your glass. Set aside.
Dip the rim of each glass in a shallow bowl of water or apple cider, or rub an apple slice along the rim. Dip glass rim in sugar-spice mixture until rim is fully coated. Repeat with all four glasses.
Just before serving, cut four thin apple slices and place one at the bottom of each glass along with a cinnamon stick. Tuck cinnamon stick under apple slice so it doesn’t float to the top.
Into each glass, pour champagne until bubbles have settled and glass is half full. Add apple cider until glass is full.
Thank you to our friends at Equal Exchange 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.
Brew tea at double strength for 3-5 minutes. Make sure to remove tea bags promptly! Add sugar or sweetener if desired. Allow tea to cool in the refrigerator.
Using a whisk or a hand-mixer, beat the cream until it just begins to froth and thicken–before peaks begin to form. Stop!
Pour cooled tea over ice in a tall glass, leaving room at the top. Spoon in the cream.
Watch in amazement, post on Instagram, etc. Sip away!
Thank you to our friends at Pachamama Coffee in Davis, California 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
8 cups of water
6 oz Piloncillo/Panela or dark brown sugar
1 stick Mexican cinnamon
1 star anise
1 tsp cloves
8 Tbsp Pachamama’s Single Origin Mexico coffee, ground
Directions
In a medium saucepan, add water, cinnamon and Piloncillo (or brown sugar). Lower heat and simmer until piloncillo is dissolved, about 7 minutes.
When the water starts boiling, add coffee, turn heat off and stir. Cover pot and steep 5 minutes. Pour through strainer and serve.
Pronounced “Zhoog,” this spicy pepper cilantro sauce is a staple of Middle Eastern and Israeli cuisine, originally hailing from Yemen. The name comes from the Arabic sahawiq for “to pestle.” Traditionally, the ingredients are crushed with a mortar and pestle to create the desired consistency, though feel free to use a food processor if you choose!
Quick and easy to make, it lends a huge burst of flavor to all kinds of dishes. Dial the heat up or down by varying the type and amount of fresh chiles you use. Zhug is the perfect condiment to falafel, sabich bowls, and even shakshuka. Or get a little sassy with your grilled cheese sammy, pizza or wings.
There are red or green zhugs, depending on the type of peppers you use. This one is a green version, but feel free to switch it out for a red serrano or another spicy favorite.
Ingredients
1-3 whole jalapeños, sliced **
2-3 garlic cloves
1 bunch cilantro, leaves and tender stems only (about 1 tightly-packed cup)
3-4 fresh mint leaves
½ tsp ground cardamom
1 tsp cumin, whole seeds or ground
1 tsp caraway seeds – optional
¼ tsp peppercorns
½ tsp kosher salt, plus more to taste
1/3 cup olive oil, plus more as needed for consistency
2 Tbsp fresh lemon juice
½ tsp chili flakes
Directions
Over medium-low heat, toast any whole spice seeds in a dry skillet until fragrant. Let cool slightly.
Place toasted spices and all remaining ingredients – except lemon juice, olive oil, chili flakes – in food processor and pulse until uniformly chopped. Add lemon juice and olive oil and pulse into a coarse paste. Add a bit more oil for a looser version.
Taste for salt/heat levels; adjust as desired with more salt and some/all of chili flakes.
Can store in sealed jar in fridge for up to one week.
**Note: Start with less if unsure of heat level. For more heat, use serrano chiles.
