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.
These tasty treats come to us from Greentree Co-op Market in Mount Pleasant, Michigan!
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 cups raw pumpkin seeds, plus extra for garnish
2 cups all-purpose flour
1 cup softened butter*
½ cup sugar
Zest of one lemon
1 Tbsp water
½ Tbsp tarragon (dried)
*If unsalted add two pinches of salt.
Directions
Preheat oven to 325°.
Combine all ingredients except flour in food processor and process until pumpkin seeds are well chopped, stopping to stir as needed.
Once the mix is ready, place in a large mixing bowl and fold in flour with a spatula. It should come together fairly quickly.
Cover two cookie sheets in parchment paper and shape the dough into generous 1-inch balls. (Batch yields 36-40 cookies.)
Press one pumpkin seed into the top of each cookie.
Bake for 20 minutes or until bottom begins to brown and surface of the cookie looks dry.
Cool completely and store in an airtight container.
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.
This recipe comes from our very own BriarPatch Co-op in Nevada County, California!
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 sheet puff pastry (8-9 oz.)
28 oz spinach, stemmed/chopped
1 large bunch chard, tough stalks removed, leaves chopped
2 Tbsp butter
1 shallot, sliced
2 cloves garlic, minced
Salt/pepper
½ tsp dried thyme
Pinch ground nutmeg
4 oz goat cheese, room temp.
½ cup fresh herbs – basil/parsley/arugula leaves
¾ cup walnuts, toasted (optional)
1 egg yolk, beaten
Directions
Preheat oven to 350°. Line 13” x 18” sheet pan with parchment.
Thaw puff pastry at room temperature 20-30 minutes. Roll into rectangle, place on pan. Gently trace 1-inch edge with knife, cutting only half-way through thickness. With fork, poke holes in pastry’s center. Blind bake 10 minutes, until pastry starts to puff/get gold.
Remove from oven, gently flatten central part of pastry (leave edges puffed).
Add butter to sauté pan; once melted, add shallot, dried thyme, nutmeg, several pinches salt/pepper. When shallot is translucent, add/cook garlic 1 minute. Add greens, sauté until wilted. Adjust seasonings, remove from pan and place in strainer to cool/drain.
Spread ¾ of goat cheese evenly over pastry’s center. Cover evenly with greens, once drained/cooled. Sprinkle with rest of goat cheese. Brush pastry edges with egg yolk.
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.
Next time you’re looking for an alternative to French fries, try these green beans! For the dip, miso and Parmesan can be salty, so add a bit at a time and taste as you go, and only then reach for the salt if needed. The sauce is best when it’s had a few hours for the flavors to come together.
Note on miso: Miso Master is a great brand to use as it’s smooth and creamy. Miso Mayo is a great condiment on its own, and can also bring delicious umami to the dipping sauce.
Ingredients
Green Beans:
1 lb green beans, stem ends removed
1 Tbsp olive oil
1 Tbsp nutritional yeast
¼ tsp kosher salt
¼ tsp pepper
Dip:
½-1 tsp mellow white miso paste, 1 tsp Miso Mayo OR 1 Tbsp grated Parmesan cheese
¾ tsp garlic powder
¾ tsp onion powder
⅓ tsp paprika
½ tsp celery seed
Generous pinch dried thyme
Pinches of salt/pepper to taste
½ cup sour cream, OR plain Greek yogurt
Directions
Green Beans
Preheat oven to 425°. Dry green beans well, toss with olive oil so all are well-coated. Sprinkle on nutritional yeast and toss again. Spread green beans on rimmed baking sheet lined with parchment paper and sprinkle with salt/pepper.
Roast for 10 minutes, toss and continue roasting for 5 minutes more. Let cool slightly so they’re ready to dip!
Dip
In small bowl, stir together dry ingredients, all except sour cream/yogurt and miso (if using). In another bowl, stir together sour cream/Greek yogurt and ½ tsp miso (if using), and add the mixture of other ingredients.
Combine with hand mixer, or by very thoroughly stirring by hand. Taste for salt level and either add a little more miso to taste, or pinch(es) of salt and pepper.
Cover/refrigerate at least two hours before serving.
