Thanks to our friends from Chequamegon Co-op in Ashland, Wisconsin for this tasty 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 oz cream cheese
8 oz Greek yogurt
1 Tbsp dill (1/4 cup fresh)
¼ cup green onions, minced
¼ cup parsley, minced
1 Tbsp lemon juice
Dash of salt
2 ½ cups smoked fish (like local whitefish or trout), broken apart
Directions
Blend all ingredients aside from the fish together until smooth. Transfer to a bowl and fold in fish until combined.
Serving Suggestions
Grab your bread of choice and make a lovely sandwich. Top with fresh red onion, pickled onions, tomatoes, lettuce, cucumbers or other fresh veggies.
Move over, tuna melt. Try a smoked fish melt.
Serve with crackers—maybe a part of a charcuterie board?!
Thanks to our friends from The Merc Co-op in Lawrence, Kansas for this tasty 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
2 cups all-purpose flour
½ tsp baking soda
pinch of salt
¼ tsp cinnamon
½ tsp nutmeg
Pinch of cloves
2 large eggs
1 ½ cups sugar
½ cup oil
1 (15 oz) can of pumpkin puree
1/3 cup water
Directions
Pre-heat oven to 350 °.
Oil one standard sized loaf pan and set aside.
Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
In the bowl of an electric mixer, mix the eggs with the sugar until the mixture is pale and fluffy (about 8 minutes).
Add the oil gradually and mix thoroughly.
Add the pumpkin puree and mix again.
Add the dry ingredients and mix, scraping down the bowl as needed.
Add the water slowly and mix until combined.
Pour batter into the pan, and sprinkle with raw sugar (optional). Bake for about 60 minutes, or until a toothpick is inserted into the center of the loaf comes out clean.
Sikil Pak is a delicious dip, dating back to Mayan times, that combines the nutritional power of pumpkin seeds along with the sweet heat of a tomato ‘n’ habañero combo, for your noshing pleasure. Think of it as a spicy pumpkin seed hummus!
Ingredients
1 small onion, sliced into ¼-inch rounds
8oz. fresh tomatoes, regular or roma (3-4)
3 Tbsp fresh orange juice
2 Tbsp fresh lime juice
2-3 Tbsp habañero hot sauce or ½ of a habañero chile, roughly chopped (optional)
8 oz (about 1 ¾ cup) pumpkin seeds, plus 2 Tbsp extra for garnish
Pinch of cumin powder
Salt to taste
¼ cup fresh cilantro, chopped (optional)
Pinches of chili powder
Directions
Roast tomatoes in oven at 400°, for about 20-30 minutes until blistering and soft.
Toast pumpkin seeds in dry skillet on medium-low heat until they start to pop/change color, about 5-10 minutes.
Using a blender or spice grinder, grind pumpkin seeds into a powder.
To a blender, add roasted tomatoes, onion, any habañero, orange and lime juices and cumin to the blender. Pulse-blend to combine. Add 8 oz. ground pumpkin seeds and several pinches of salt to blender and pulse-blend again.
Add a little water if the mixture is too thick and needs some liquid to help it turn over. Pulse-blend again.
Taste for heat level and add more “fire” as desired. Adjust salt.
Before serving, scatter a few pinches of chili powder on top for more flavor/color. Also scatter reserved 2 Tbsp toasted pumpkin seeds and chopped cilantro (if using).
Red, in many West African cultures, is a symbol of strength, spirituality, life and death. Hibiscus is native to West Africa as well, and its tangy flavor has been a part of Juneteenth celebrations since the beginning.
Ingredients
5 cups water (or more to adjust for taste)
2 Tbsp chopped ginger
1 cup dried hibiscus petals
1 cinnamon stick
1 750 ml bottle of white wine (Sauvignon Blanc, Pinot Grigio, Chardonnay)
1 ½ lbs fruit cut into chunks – for example – mango, strawberries, peaches, pineapple, blueberries
1-2 oranges, sliced thinly with peel still on
Lime chunks – cut limes into halves and then each half into quarters
½ cup light rum
2 cups water and 1 cup sugar (for simple syrup) or honey or agave syrup to taste
Directions
If making/using simple syrup – Bring 2 cups water to a boil. Add in 1 cup sugar and simmer until sugar has dissolved. Allow to cool.
In a large heat-resistant bowl, combine dried hibiscus, chopped ginger, cinnamon stick, lime chunks. Boil 5 cups water in a kettle or pot and gently pour water into the bowl to cover these ingredients. Let steep 45 minutes – overnight. If steeping overnight, place in fridge once stuff has cooled down. The longer it sits, the more intense the flavor. Once done steeping, strain and reserve liquid; discard solids.
Combine all fruit in a large pitcher. Add rum, then hibiscus-spice liquid, wine, and simple syrup or another sweetener. Stir and let sit from a few hours to overnight before serving.
Early Bird Farms & Mill makes a lovely cornbread mix that is made from organic and local ingredients.
Ingredients
2 cups mix
1 large egg
1 1/4 cup low-fat buttermilk
1/4 cup plus 1 Tbsp extra-virgin olive oil
2 Tbsp honey
Directions
Heat over to 400 degrees. Preheat an 8-inch cast-iron pan or 9″x13″ baking dish. In a medium bowl, whisk together egg, buttermilk, and 1/4 cup olive oil. Fold wet ingredients into Early Bird Cornbread Mix and mix until just combined.
Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 20 to 23 minutes. Brush with honey, then let cool. Cut in to wedges and enjoy!
Tea cakes have an African American history dating back to the 1600s. They’re an easy and delicious traditional cookie served on the Juneteenth holiday – not as sweet as sugar cookies and with a softer texture.
Ingredients
½ cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
½ cup buttermilk, room temperature
2 tsp fine lemon zest
½ tsp vanilla extract
4 cups all-purpose flour
4 tsp baking powder
1 tsp Kosher salt
¼ tsp nutmeg
Granulated sugar for sprinkling
Directions
Preheat oven to 350°. Line two baking sheets with parchment or silicone mats.
In a bowl, using an electric mixer, cream together butter and sugar until fluffy, about 3 minutes. Add eggs, mix until combined. Pour in buttermilk, vanilla extract and lemon zest and mix again until combined.
In a separate bowl, stir together dry ingredients. Add to wet ingredients and mix until just combined. You may need to mix the last of the dry ingredients in by hand since the dough can get quite thick.
Divide dough into four portions. Roll each portion on a lightly floured surface to ¼ thickness. Using round biscuit cutter, cut dough into 2 ½ inch rounds.
Place on prepared baking sheets, about one inch apart. Lightly sprinkle tops with additional sugar.
Bake in preheated oven for 8-10 minutes, or until edges start turning golden and bottoms slightly browned.
Remove to rack, cool completely. Store in tightly covered container for up to a week.
