11 veggie noodles we’re drooling over

Get more veggies in your life! Veggie noodles are often gluten-free and low carb.  

Rainbow Pad Thai

Eat the rainbow.

Carrot pasta with a creamy zesty garlic sauce

Carrot noodles will make any dish instagram-able


A take on cucumber salad.


Parsnips cannot be ignored when it comes to veggie noodles.

Feed Me Phoebe

Feed Me Phoebe


Blend avocado for a creamy texture and healthy fats.

Coconut Curry With Sweet Potato Noodles

Sweet potatoes boost flavor and add extra vitamins.


Bake noodles and cover with cheese for a winter time treat. 

Climbing Grier Mountain

Climbing Grier Mountain

Sweet Potato Noodles with Chorizo, Roasted Red Pepper, and Spinach


A dish that can be ready to eat in 20 minutes. 


Running to the Kitchen

Running to the Kitchen



News Roundup February 10, 2017

The Common Market Makes Matching Loan to Help Raise $25,000 in 25 Days

The Common Market, a mission-driven food distributor in the Mid-Atlantic region, has offered Kensington Community Food Co-op members an incredible opportunity to double their investment in the project. Read more

Jamila Medley & Peter Frank announce PACA's executive director transition

The Philly Black History Syllabus: 13 must-read books to understand our city

Philly has made a lot of black history. Nearly 690,000 African Americans live in the city.  And so, with this large and longstanding community, there’s no shortage of institutions to honor and stars to remember during Black History Month.

So if you wanted to get a strong grasp of this history, what books should you read? We reached out to several experts and researchers. Many recommended the same works; others pointed to tomes of which we’d never heard. Out of dozens of suggestions, we’ve narrowed that list down to 13. (It was hard.) You may not have been able to take a class on Philly Black History in college, so here’s that syllabus. Read more

Free community tax filing sites are now open in West/Southwest Philadelphia

Campaign for Working Families has again opened sites across the city, where volunteers are helping qualified individuals and families to prepare and file their taxes. Free tax preparation services are being offered to families with incomes less than $54,000 and individuals with incomes less than $20,000. Read more

8 things you need to know about grapefruit

Grapefruit breakfast

1. Grapefruit is a natural pick-me-up for your senses due to its refreshing scent.

2. It wasn't always a popular fruit. Grapefruit was first bred in the 18th century in Barbados and introduced to Florida in the 1820s as a novelty.

3. In 1962, there was an effort by Florida marketers to change the name of the grapefruit to something more enticing, but the public resisted.


4. Grapefruit is an excellent source of vitamin C and a good source of dietary fiber, vitamin A, potassium, folate and vitamin B5. Because they contain more of the red-pigment antioxidant lycopene, pink and red grapefruit varieties are more nutritious than the white.

5. Humidity contributes to a thinner peel and juicier fruit. Grapefruit from more arid climates have a thicker, rougher peel and lower juice content.

6. For maximum flavor and juiciness, leave the fruit at room temperature for a couple of hours before eating.


7. The name grapefruit is a reference to the way the fruit hangs while growing, in clusters like grapes.

8. In 1962, there was an effort by Florida marketers to change the name of the grapefruit to something more enticing, but the public resisted.

Note: If you're taking prescription drugs, talk with your health care practitioner about eating grapefruit, which interacts with some pharmaceuticals, making their effects stronger and potentially harmful.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Avocado Brownies

Brownies are a perfect place to slip in some creamy avocado. In place of some of the butter, avocado adds creaminess with more nutrients and fewer calories. You will never know there's a healthy fruit in there, thanks to the cocoa and vanilla. 


  • 3/4 cup unbleached flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup mashed avocado (1 large or 2 small)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup canola oil or 1 stick melted butter
  • 1 teaspoon vanilla


  1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan.
  2. In a large bowl, mix the flour, cocoa, salt and baking soda, crushing any lumps of cocoa with the back of your spoon.
  3. In a food processor, puree the avocado until completely smooth. Add the white and brown sugars and process, then add the eggs, oil or butter and vanilla and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
  4. Bake for 20-25 minutes, until the top looks dry and a toothpick inserted in the middle of the pan comes out with big wet crumbs attached-not dry. Don't overbake, if you like a gooey brownie, take it out while a little gooey in the middle and chill to make it easier to cut.
  5. Cut into 16 squares and serve.

Serving Suggestions

Serve these tasty brownies plain or dusted with powdered sugar. For a super-chocolate treat, drizzle with melted chocolate.


Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Kale & Blood Orange Salad

Via A House in the Hills

Via A House in the Hills


  • 4 medium blood oranges
  • Juice of 1 large lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, smashed
  • 1/4 cup olive oil
  • 1 bunch kale, washed, stems removed
  • 1/2 cup slivered red onions
  • 8 ounces feta cheese, crumbled or cubed


  1. For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
  2. Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
  3. Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve. 

Serving Suggestion

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

News Roundup February 3, 2017

Via Billy Penn

Via Billy Penn

Please Support These 5 Standing Rock Legal Defense Funds to Stop the Dakota Access Pipeline

In December, you sent over $3 million in supplies from Amazon to Standing Rock.

Then you sent over $1 million in cash to purchase trucks, trailers, warehouses, and to complete a full service medical center.

Now, it’s time for us to step up again, but for legal aid. As you likely know, Donald Trump issued an executive order yesterday ordering that construction on the Dakota Access Pipeline (DAPL) continue. The order not only violates the rights of the people of Standing Rock, but it also violates the current order from the Army Corps of Engineers to halt construction while a true environmental impact study is completed. Read more

People's Emergency Center opening affordable housing for artists in West Philly

A new low-income housing development has been built in West Philadelphia’s Mantua neighborhood, designed specifically for artists.

The 20 apartments at 4050 Haverford Ave. were built by the People’s Emergency Center, a community development corporation that has built 270 housing units around the troubled neighborhood that recently has been seeing a lot of new construction. Read more

How to turn these huge Philly protest marches into action

At any point Thursday while President Donald Trump and the GOP were in Philly, you could have gone to a protest or demonstration. At some points, you could have seen upwards of 5,000 people taking to the streets. All that action in Philly was less than a week after an estimated 50,000 people crowded the Parkway for the Women’s March on Philadelphia Saturday.

Since Trump was inaugurated, Philly has turned out to protest and take action. Many participants have said this is the first time they protested anything. And if you’re still motivated, there are ways to take your action a step further, whether it’s joining an online community, donating to a group or calling a politician. Read more

Philadelphia police reformer resigns from citizen watchdog commission

Kelvyn Anderson, a longtime reformer who headed Philadelphia's Police Advisory Commission, has resigned.

Anderson, 57, who has worked on the commission since 2000 and served as its executive director since 2013, said he plans to pursue “opportunities for consulting around police and community issues.” Read more

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Photo Credit: Cooking Light

Photo Credit: Cooking Light

These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.


  • 2 pounds sweet potatoes, washed and cut lengthwise into large wedges
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper

Jalapeño Sour Cream

  • 1/2 cup light sour cream
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons fresh lime juice
  • Pinch of salt


  1. Preheat the oven to 400° F.
  2. In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
  3. While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
  4. Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Sweet & Sour Vegetarian Meatballs

Photo credit: Stronger Together

Photo credit: Stronger Together

These tasty vegetarian meatballs make a delicious appetizer or accompaniment to fettuccine Alfredo or mushroom risotto.


  • 2 large eggs
  • Oil to grease pan
  • 1/2 cup shredded Colby cheese
  • 2 tablespoons minced yellow onion
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1 cup crushed herbed stuffing mix
  • 1/4 cup cottage cheese
  • 6 tablespoons pecan meal (grind about 1/2 cup pecan halves)


  • 2 tablespoons canola or vegetable oil
  • 3 tablespoons apple cider vinegar
  • 10 tablespoons apricot jam
  • 6 tablespoons ketchup
  • 1 tablespoons minced yellow onion
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon hot sauce


  1. Preheat oven to 350°F.
  2. Oil a sheet pan with sides or an oven-safe casserole dish.
  3. In a large mixing bowl, mix together all vegetarian meatball ingredients. Once thoroughly combined, roll into 1- to 2-inch balls. The mixture should yield approximately 16-18 vegetarian meatballs. Place them in the oiled pan and bake for 15 minutes. Turn them and bake another 15 minutes.
  4. While the vegetarian meatballs are baking, mix together all sauce ingredients in a separate bowl.
  5. After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes. Serve warm.

Serving Suggestion

Goes great with fettuccine Alfredo or mushroom risotto.


Authored by Open Harvest Co-op Grocery. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Smokey Roasted Cauliflower

Photo Credit: Recipe Hub

Photo Credit: Recipe Hub

Roasted cauliflower takes on the rich smoky flavor of chipotles in adobo in this quick and simple recipe.


  • 1 head cauliflower, stems removed, cut into florets
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and roughly chopped
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • Salt and black pepper to taste


  1. Preheat oven to 375ºF.
  2. In a large mixing bowl, toss the cauliflower florets with the olive oil, garlic, chipotle peppers and a pinch each of salt and pepper. Spread the cauliflower out onto a baking sheet and place in the oven. Bake for 20 to 25 minutes, stirring halfway through, until cauliflower begins to brown and is tender.

Serving Suggestion

A great side for roasted or grilled beef, pork or chicken, this savory cauliflower is also a tasty snack, warm or chilled, served with lime-spiked yogurt dipping sauce. Substitute smoked paprika for the chipotle peppers to reduce the spice level.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Five Spice Wings

Five Spice Chicken Wings

Spiced and seasoned with Korean chili paste and Chinese 5 spice powder, you'll love these baked chicken wings.


  • 3/4 cup tamari
  • 1/4 cup seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger
  • 1 scallion, minced
  • 2 teaspoons Chinese 5 Spice powder
  • 2 pounds chicken wings, tips removed


  1. Combine tamari, vinegar, oil, gochujang, garlic, ginger, scallion and spice powder in a blender and puree. Reserve 1/4 cup of the marinade and refrigerate for later use. Place the wings in a large bowl or plastic ziplock bag and cover with remaining marinade. Marinate the wings in the refrigerator for at least 2 hours (or up to 24).
  2. Preheat oven to 450°F.
  3. Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bag or bowl and roast for about 12 to 15 minutes. When finished, toss the still-warm wings with the additional reserved marinade.

Serving Suggestion

These wings are best served either hot or at room temperature, garnished with finely-sliced scallion and sesame seeds. Offer extra sauce or Sriracha glaze on the side.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop