Roasted Sweet Corn Bread

The perfect slightly sweet addition to a main course. Use fresh, non GMO corn for that local flavor or substitute frozen corn in the off season.  

Ingredients

• 1 ear sweet corn (2 if small)
• 1 cup unbleached flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1 cup plain nonfat yogurt
• 2 large eggs

Preparation

1. To roast the corn, heat the oven to 400°F., and place the husked corn on an oiled sheet pan. Roast, turning every 5 minutes until the corn is browned and soft. Let cool and then cut the kernels from the cob. You should get about 1 cup.
2. For the cornbread, heat the oven to 400°F. Butter or grease an 8-inch square metal pan. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt, and whisk to combine. Place the yogurt, melted butter and eggs in a medium bowl and whisk to combine. Pour the yogurt mixture over the cornmeal mixture and stir until almost mixed, then add the roasted corn and stir just until the ingredients are combined. Scrape the batter into the prepared pan and smooth the top. Bake for 15 to 20 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached. Let cool in the pan for 5 minutes before serving. Cut 3 by 3 to make 9 squares.  

Serving Suggestion

Cornbread is always a treat, but when you have some leftover grilled corn, you have a fantastic addition to a pan of golden goodness. The one makes a great side for beans, soups and greens.

Kale-Walnut Pesto with Sun-Dried Tomatoes

No need to wait until summer's basil bounty to make pesto—you can enjoy a flavorful kale pesto any time of the year. Valued as much for its taste and texture as its nutrients, this kale pesto is simple and robust and is delicious tossed with pasta or as a sauce for pizza or a crostini. This is also an excellent use for extra kale from the garden or CSA share—and it freezes well to boot.

Ingredients

• 1 large bunch kale (about 6 cups of leaves)
• 5 sun-dried tomatoes (not packed in oil)
• 1 clove garlic, chopped
• 1/4 cup grated Parmesan
• 1/4 cup walnuts, toasted
• 1 tablespoon lemon juice
• 1/2 cup olive oil
• Salt to taste

Preparation

1. Place sun-dried tomatoes in a small dish and add boiling water, just to cover. Set aside while they soften.
2. Strip the kale greens from the thicker ribs. Bring a large pot of salted water to a gentle boil. Add the kale to the water and blanch for 30 seconds or less. Remove the greens immediately and place in an ice bath.
3. Remove kale from the ice bath, squeeze to remove the water then place it in a food processor. Chop the sun-dried tomatoes and add those, along with the garlic, Parmesan, walnuts, lemon juice and a pinch of salt, to the food processor.
4. With the food processor running, drizzle in the olive oil, scraping down the sides as needed. Adjust the salt to taste.

Serving Suggestion

Toss with pasta and top with additional Parmesan and toasted walnuts, if desired, or use as a sauce for pizza or crostini.

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.

Raspberry Agave Sorbet

Sorbet is a refreshing and light alternative to ice cream. Try it layered in parfaits, floated in berry sangria, or on top of another berry desserts, such as cobbler. In this version, using agave syrup means that you can skip the traditional step of making a syrup from sugar, since agave dissolves in cold water.

Ingredients

• 12 ounces frozen or fresh raspberries
• 1/2 cup light agave syrup
• 1/2 cup water
• 1/2 teaspoon vanilla

Equipment

• Ice cream maker or food processor

Preparation

1. If using an ice cream maker, have it chilled and ready to go (if using the freezer method, have an ice cube tray or cookie tin lined with parchment paper ready to go). Place a fine wire screen strainer over a bowl, which you'll use to strain the raspberry puree.
2. In a food processor or blender, puree the raspberries until smooth. Use a rubber spatula to scrape the puree into the wire strainer, and then to press the puree through. Scrape and move the fruit pulp until all you have left are seeds. You should have about one cup of puree. Stir in the agave, water and vanilla, then chill until very cold.
3. Use the ice cream maker to freeze the sorbet. If desired, transfer to a storage tub and freeze until ready to use. (If using the freezer method, pour the sorbet mixture into the ice cube trays or onto the parchment lined cookie tray and freeze. Break the frozen sorbet mixture into chunks, if using a cookie tray, and puree the chunks in a food processor before serving.)

Photo via Creative Commons. 

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.

Goddess Quinoa Bowl

Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation. This recipe is very versatile - swap ingredients for your favorite veggies.

Ingredients

• 1 cup dry quinoa or bulgur
• 1 1/2 cups plus 1 tablespoon water, divided
• 1/4 cup tahini
• 1 tablespoon cider vinegar
• 1 tablespoon Sriracha sauce
• 1 tablespoon tamari sauce plus 1 teaspoon, divided
• 1 tablespoon honey
• 1/2 cup raw unsalted pumpkin seeds
• 1 bunch Tuscan kale, thinly sliced
• 2 large carrots, shredded
• 2 medium avocados, halved and pitted

Preparation

1. Cook the quinoa or bulgur. In a small pot, bring 1 1/2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.
2. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.
3. Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
4. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.

Serving Suggestion

Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don't like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.

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.

How to choose and store tofu

Soft, firm and extra-firm tofu are not only a delicious source of protein but also provide the basis for everything from sauces to stirfries and scrambles. Shefaly Ravula demystifies the most common types of tofu and offers tips on how to use and store them. She demonstrates how to make an orange dream silken smoothie. Once you have the technique down, customize this creamy treat with your choice of fruits, protein powder or flavorings.

Header image provided by Yoppy via Creative Commons

Budget Friendly Slow Cooker Chicken Cacciatore

Alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, and local veggies. Have dinner ready by the time you get home by prepping the ingredients the night before. 

Ingredients

• 1 14-ounce can Woodstock diced tomatoes
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 medium zucchini, sliced
• 2 ribs celery, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ cup dry red wine
• ½ cup Field Day chicken broth
• 4 ounces Muir Glen tomato paste
• 6 chicken legs, skinless
• 2 cups brown rice

Preparation

In a large slow-cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken broth and tomato paste. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.

Start cooking the rice on the stove about 45 minutes before the chicken is finished cooking, using approximately 4 cups of water for the 2 cups of rice.

When chicken is cooked, taste and add salt and pepper as needed. Serve a cup of cooked brown rice in a wide bowl or pasta plate, with a chicken leg and vegetable sauce.

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.

Budget Friendly Chana Masala

These flavorful chickpeas are quick and easy; a perfect meal served with rice or naan bread and veggies on the side.

Ingredients

• 1 ½ cups long-grain brown rice
• 3 tablespoons Field Day canola oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 2 tablespoons curry powder
• 3 tablespoons tomato paste
• 2 cups water
• 1 15-ounce can Field Day garbanzo beans, drained and rinsed
• 2 teaspoons lemon juice
• 1 teaspoon red pepper flakes
• 1 large russet potato, peeled and diced
• Salt and pepper to taste

Preparation

Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.

Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.

Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.

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.

Photo courtesy of Johan Bichel Lindegaard
 

Tempeh Tacos

Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.

Ingredients

• 1 pound plain tempeh
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/4 cup water
• 2 tablespoons tamari
• Pinch of pepper

Preparation

1. Crumble tempeh into a small bowl.
2. Heat oil in a medium sized skillet or sauté pan over medium heat. Add tempeh and cook for 2-3 minutes. Add garlic and cook for 15-20 seconds until aromatic.
3. Add chili powder, pepper, tamari, and water. Mix well and sauté a few minutes more until liquid evaporates. Note: Add additional oil if tempeh is sticking to pan.

Serving Suggestion

Serve with fresh corn tortillas and your favorite taco fixings.

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.

Cover photo courtesy of Sarah Stierch

DIY Quick Pickles

Pickling can be just that—a pickle. True pickling is an ancient miracle for food preservation, but involves a drawn-out fermentation process requiring canning equipment, sterilization procedures and a whole lotta waiting around.

But, did you know that there’s a fast and easy way to preserve and chill your fresh garden veggies? Follow these quick pickling steps for those of you not ready to go all in. 

1. Pick your pickle

Although cucumbers are the most common for pickling, you can pickle almost any vegetable such as baby carrots (not the bitty mature carrots which you find in packages, but miniature immature ones with the skin still on), shallots, onion, asparagus, cauliflower, green beans, zucchini, okra, and beyond. The fresher and crispier the produce, the better the final product.

2. Prep the potion

The main ingredient in pickle brine is vinegar. White vinegar is most common, but you can also use cider vinegar or wine vinegar. Balsamic is not recommended as it’s too syrupy. Combine 1 cup vinegar with 1/2 cup water in a saucepan. Instead of diluting the vinegar with water, try including a 1/2 cup of white or brown sugar with a dash of cinnamon.

Add a few pinches of salt. Salt draws moisture out of the vegetables and encourages the growth of useful bacteria. 

5. Spice it up 

This is where it gets fun. Many "pickling spice" blends are available and work beautifully, but consider a visit to the bulk aisle at your local food co-op to customize your blend. Mustard seed, dill seed, dry coriander seed, red pepper flakes, bay leaf, black peppercorns and garlic are all great places to start.

Combine all the ingredients in the saucepan, stir to dissolve, and bring to a boil.

3. Prep your veggies

Trim off any inedible pieces of your vegetable (e.g., the ends of green beans or root ends of onions). If you're cutting your vegetables into pieces, make sure they're all about the same size for pickling consistency.

Leeks and carrots make great pickled veggies.

4. Submerge and chill

Place your vegetables in a clean, dry container. Glass jars are the best because they won’t absorb any odors from the pickles.

Pour the boiling brine into the jar and submerge the veggies completely (you can add water to bring up the level if needed). Refrigerate for at least one hour and let the brine work its charms. The longer you brine, the tastier the pickle.

Depending on your veggie, quick pickles will keep in the fridge for weeks to a few months. 

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.
 

Voluntary Product Recall: Chocolate Mint CLIF® BUILDER'S® Bar

Clif Bar & Company is initiating a voluntary recall of CLIF® BUILDER'S® Bar Chocolate Mint flavor due to possible presence of undeclared peanuts and some tree nuts, including almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, walnuts and coconuts. The company is strongly advising consumers who have peanut and these specific tree nut allergies not to consume these bars. 

Mariposa Food Co-op has pulled all affected products from our shelves.

The voluntary recall applies to products in all pack sizes and individual bars meeting the following criteria in the list below. 

• UPC: 072225260144
• Best By Dates: 04/05/2016 to 04/23/2018

The affected “Best By” dates can be found on the back of individual packaging or caddies.

Recalled products will be fully refunded at our Customer Service desk. Please bring in the affected product and we will refund your purchase.

If you have any additional questions about the recall, you may call Clif Bar & Company at 866-526-1970.