Garnet Yam Burgers

Sweet potatoes, chickpeas, millet and spices team up for a fabulous burger.

Garnet yam burger

Garnet yam burger


  • 1 1/2 cups vegetable broth
  • 1 cup peeled and diced garnet yams or sweet potatoes
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup canned chickpeas, rinsed, drained and smashed
  • 1/2 cup millet
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons vegetarian Worcestershire
  • Salt
  • 1 cup bread crumbs, divided
  • 1 egg, beaten
  • 1 to 2 tablespoons vegetable oil


  1. Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.
  2. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt and half of the bread crumbs. Stir well and form into 6 even burgers.
  3. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.
  4. Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.

Serving Suggestion

Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer. Or make this a main course option for vegetarian holiday guests!


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

Moroccan Carrot Radish Salad

Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.

Moroccan Carrot Salad


  • 4 large carrots
  • 4 large red radishes
  • Radish leaves, chopped, or spinach
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup toasted pumpkinseeds
  • 1/4 cup toasted, unsalted peanuts (optional)
  • 2 ounces crumbled feta cheese


Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.


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

Eggs Baked in Avocado with Bacon

Vegetarians can skip the bacon or use a meatless bacon to add a little smoky crunch. A baked avocado is creamy and warm and a delicious complement to the egg. It's also great scooped up with toast.

Avocado Breakfast Ingredients


  • 1 slice bacon, cooked and crumbled
  • 2 large avocados
  • 4 large eggs
  • Salt and pepper
  • aluminum foil for the pan


  1. Preheat the oven to 400 F. Cook the bacon and reserve. In a loaf pan or a small casserole pan, use crumpled foil to create a stable base for the avocado halves. Slice the avocado and remove the pit, then spoon out about 2 tablespoons of the avocado flesh where the pit was to make the hollow large enough for the egg. Then skim a thin layer off the surface up to the rim formed by the skin.
  2. Set the avocado halves in the pan on the aluminum foil, scrunching the foil to hold them level. Crack each egg and carefully slip into the avocado half. Sprinkle with salt and pepper, then bake for 25-30 minutes, until the whites are completely cooked and the yolk is at the desired level of firmness. Transfer to serving plates and sprinkle with crumbled bacon.
  3. Serve immediately.


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

Green Goddess Salad Dressing

The classic Green Goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Top with cooked chicken or ham for a main course salad. Double the amounts in the dressing ingredients to make extra for salads throughout the week.


  • 1 clove garlic
  • 1 small anchovy (optional)
  • 1/2 cup lightly packed fresh parsley
  • 2 medium scallions, white and green parts separated
  • 1/2 teaspoon dried tarragon
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 5 ounces baby spinach, washed and dried
  • 1 medium cucumber, peeled and sliced
  • 1 medium avocado, sliced


  1. In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for four days, tightly covered, in the refrigerator.
  2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.



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

Jerk Tofu with Pineapple

Tofu takes on full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.


  • 1 pound extra firm tofu, pressed to remove water and cut into 1- to 2-inch cubes
  • 1 pound fresh pineapple, cut into 1- to 2-inch cubes
  • 1/2 cup diced red pepper

Jerk Sauce

  • 1/4 cup fresh lime juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tamari
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce or habañero sauce
  • 2 tablespoon fresh chives, minced (reserve 1 tablespoon for garnish)
  • 1 tablespoon dried thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground allspice
  • Pinch of salt and pepper


  1. To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.
  2. In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.
  3. Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.
  4. Preheat the oven to 350 degrees F.
  5. Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 – 25 minutes until they just start to brown.
  6. Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.

Serving Suggestion

Double up the sauce recipe, then heat the sauce, tofu and pineapple together in a skillet and serve warm over steamed rice, or as a wrap sandwich, with fresh greens and sliced sweet onions.


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

Springtime Spring Rolls

Spring rolls are a fun and delicious way to enjoy a wide variety of fresh produce and leftovers you have on hand.


  • 1 package spring roll wrappers (see Tip)
  • 1 pound tofu or leftover cooked meat
  • 2 cups cooked rice or wild rice
  • 3 cups assorted veggies, such as:
  • kale, shredded cooked or raw
  • spinach, cooked or raw
  • carrots, shredded or thinly sliced
  • cucumbers, seeded and thinly sliced
  • kohlrabi, peeled and thinly sliced or shredded
  • cabbage, shredded cooked or raw
  • green onions, thinly sliced
  • red peppers, thinly sliced
  • cilantro, chopped
  • Sesame Orange Sauce or Maple Dijon Sauce


  1. Place all filling ingredients in separate bowls or on large baking sheet
  2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
  3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
  4. Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.


Authored by Molly Herrman. 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

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



How our produce adds up pt. II

Red leaf lettuce

Back in October, our produce department conducted a price comparison with a local natural market that recently opened a new store (check out that price comparison here). We continue to conduct price comparisons to ensure we are offering the best prices to our shoppers, like you, while maintaining our transparent values. Check out our latest price comparison below. 

Click to enlarge.

Please note, this price comparison was compared in December 2016. Produce prices are subject to change frequently.

Winter Squash Guide

With a dozen common varieties readily available, choosing a winter squash to prepare can be confounding for the home cook. We’ve compiled descriptions of common varieties as well as some handy tips for selecting the right squash for you and plenty of delicious squash recipes you'll love.


Delicata Squash

Great "single-serving" squashes, perfect for halving and baking. You can serve them hot with butter and brown sugar, or stuff them with any number of fillings, from savory to sweet. Their flesh is yellow-orange, mild tasting, and quite juicy, and the rinds are tender enough to eat.

  • Selection: Because they are more susceptible to breakdown than other winter squash, take care to select squash without scratches or blemishes, or they may spoil quickly.
  • Best Uses: Delicata’s walls are thin, making it a quick-cooking squash. It can be sliced in 1/4-inch rings and sautéed until soft and caramelized (remove seeds first), halved and baked in 30 minutes, or broiled with olive oil or butter until caramelized.
  • Other varieties: Sugar Loaf and Honey Boat are varieties of Delicata that have been crossed with Butternut. They are often extremely sweet with notes of caramel, hazelnut, and brown sugar.


Acorn Squash

A little big for a single serving, these are classic, yellow-orange fleshed squashes. Creamy, nutty, and sweet, they're great for when you just want a cup or so of squash puree for a recipe. They are also a good size to slice or cube, without having more than you need.

  • Selection: Acorn squash should be uniformly green and matte—streaks/spots of orange are fine, but too much orange indicates over ripeness and the squash will be dry and stringy.
  • Best uses: baking, stuffing, mashing.
  • Other varieties: all-white “Cream of the Crop,” and all-yellow “Golden Acorn.”

Heart of Gold/Festival/Carnival

Carnival Squash

These colorful, festive varieties of squash are all hybrids resulting from a cross between Sweet Dumpling and Acorn, and are somewhere between the two in size. Yellow or cream with green and orange mottling, these three can be difficult to tell apart, but for culinary purposes, they are essentially interchangeable. With a sweet nutty flavor like Dumpling, and a tender-firm texture like Acorn, they are the best of both parent varieties.

  • Selection: Choose brightly colored squash that are heavy for their size.
  • Best uses: baking, stuffing, broiling with brown sugar.


Butternut Squash

The smooth textured, bright orange flesh of the butternut is perfect for cubing and roasting, or for pureeing for pies and cakes.  Bonus points for having the long neck, which can be sliced crosswise to make beautiful rounds for roasting or layering in a gratin.

  • Selection: Choose the amount of squash needed by weight. One pound of butternut equals approximately 2 cups of peeled, chopped squash.
  • Best uses: soups, purees, pies, recipes where smooth texture and sweetness will be highlighted.
  • Other varieties: “honey nut,” a sweeter and smaller version of butternut squash.


Spaghetti Squash

These football-sized, bright yellow squash are very different from other varieties in this family. Spaghetti squash has a pale golden interior, and is stringy and dense. After sliced in half and baked, use a fork to pry up the strands of flesh and you will see it resembles and has the texture of perfectly cooked spaghetti noodles. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.

  • Selection: choose a bright yellow squash that is free of blemishes and soft spots.
  • Best uses: baked and separated, then mixed with pesto, tomato sauce, or your favorite pasta topping.

Pie Pumpkins

Pie Pumpkin

Pie pumpkins differ from larger carving pumpkins in that they have been bred for sweetness and not for size. They are uniformly orange and round with an inedible rind, and are sold alongside other varieties of winter squash (unlike carving pumpkins which are usually displayed separately from winter squash). These squash are mildly sweet and have a rich pumpkin flavor that is perfect for pies and baked goods. They make a beautiful centerpiece when hollowed out and filled with pumpkin soup.

  • Selection: Choose a pie pumpkin that has no hint of green and still has a stem attached; older pumpkins may lose their stems.
  • Best uses: pies, custards, baked goods, curries and stews.


Blue Hubbard

Good for feeding a crowd, these huge, bumpy textured squash look a bit like a giant gray lemon, tapered at both ends and round in the middle. A common heirloom variety, Blue Hubbard has an unusual, brittle blue-gray outer shell, a green rind, and bright orange flesh. Unlike many other winter squashes, they are only mildly sweet, but have a buttery, nutty flavor and a flaky, dry texture similar to a baked potato.

  • Selection: Choose a squash based on size—1 pound equals approximately 2 cups of chopped squash (tip: if you don’t have use for the entire squash, some produce departments will chop these into smaller pieces for you).
  • Best Uses: baked or mashed, topped with butter, sea salt, and freshly ground black pepper.
  • Other varieties: Golden or Green Hubbard, Baby Blue Hubbard.

Kabocha (Green or Red)

Kobocha Squash

Kabocha can be dark green with mottled blue-gray striping, or a deep red-orange color that resembles Red Kuri. You can tell the difference between red Kabocha and Red Kuri by their shape: Kabocha is round but flattened at stem end, instead of pointed. The flesh is smooth, dense, and intensely yellow. They are similar in sweetness and texture to a sweet potato.

  • Selection: Choose heavy, blemish free squash. They may have a golden or creamy patch where they rested on the ground.
  • Best Uses: curries, soups, stir-fry, salads.
  • Other varieties: Buttercup, Turban, Turk’s Turban.

Red Kuri

Red Kuri Squash

These vivid orange, beta carotene-saturated squash are shaped like an onion, or teardrop. They have a delicious chestnut-like flavor, and are mildly sweet with a dense texture that holds shape when steamed or cubed, but smooth and velvety when pureed, making them quite versatile.

  • Selection: Select a smooth, uniformly colored squash with no hint of green.
  • Best Uses: Thai curries, soups, pilafs and gratins, baked goods.
  • Other varieties: Hokkaido, Japanese Uchiki.

Sweet Dumpling

These small, four- to-six-inch round squash are cream-colored with green mottled streaks and deep ribs similar to Acorn. Pale gold on the inside, with a dry, starchy flesh similar to a potato, these squash are renowned for their rich, honey-sweet flavor.

  • Selection: pick a smooth, blemish-free squash that is heavy for its size and is evenly colored. Avoid a squash that has a pale green tint as it is underripe.
  • Best uses: baking with butter and cinnamon.


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


Farmhouse Bean Soup

Serves 6. Prep time: 15 minutes active; 30 minutes total.


  • 2 tablespoons Field Day olive oil
  • 1 yellow onion, diced
  • 1 large carrot, peeled and diced
  • 3 parsnips, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 15-ounce can Woodstock diced tomatoes
  • 4 cups Field Day vegetable broth
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 15-ounce can Field Day Great Northern beans, rinsed and drained
  • 1 15-ounce can Field Day pinto beans, rinsed and drained
  • 1 15-ounce can Field Day kidney beans, rinsed and drained
  • 5 cups fresh spinach, chopped
  • Salt and black pepper to taste


In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes. Add the tomatoes, broth and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.


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.