Are you a fan of our Kale Slaw? Does your morning require a Co-op Scone? Or perhaps you just can’t get enough of our Marinated Tofu and Cranberry Pesto Tortellini? Well, you can make these delicious items at home with The Co-op Cookbook! This book contains recipes for 45 of our most popular salads, spreads, breads and desserts, with introductions for each. Download it, print it, and get to cookin’! Then let us know how your homemade Co-op treats turn out! (If it doesn’t turn out the way you had hoped, remember you can always special order from the professionals!)
For our Meat Versus Veggie issue of Community News, we asked for recipe submissions from community members that featured either meat or veggies. Here were some of our favorites!
Vegetable Soup with Quinoa
Submitted by Laura Pickard of Pullman, WA
1 c. peeled and cubed sweet potato
1 c. peeled and cubed butternut squash
1 medium onion, chopped
6-8 c. vegetable broth
1 15-oz can diced tomatoes with juice
½ c. quinoa
2 bay leaves
2 tsp. dried thyme
1 tsp. dried oregano
2 inch chunk of Parmigiano cheese
2 tsp. salt
1 tsp. pepper
2 c. coarsely chopped kale leaves, tough ribs removed
Grated parmigiano for garnish
Heat olive oil in pot part, sauté cubed sweet potatoes for 5-8 minutes. Add onions and sauté for 2 minutes. Add cubed squash and sauté for 2 minutes. Add tomatoes, broth, bay leaves, thyme, oregano, cheese and quinoa. Bring to a boil; then reduce heat to simmer. Simmer, covered, until vegetables and grains are tender, about 20 minutes. Add salt and pepper. Taste. Add kale, stir and simmer until leaves are wilted and bright in color, about 3 to 5 minutes. Serve garnished with cheese.
Submitted by Jennifer Douglass of Clarkston, WA
1 head broccoli, chopped
1 head cauliflower, chopped
1 half small red onion, diced
1 large tomato, diced
1/2 c. Vegenaise
1/2 c. red wine vinegar
Salt to taste
1 Tbsp. sugar
1/2 c. kalamata olives
1/2 c. pine nuts, lightly toasted
4 boiled eggs, peeled
4 slices vegetarian bacon, cooked according to directions and chopped
4 boiled eggs, peeled
4 strips bacon fried and chopped
Combine the veggies and the Option in a large bowl, except for bacon or veggie bacon. Mix dressing in a separate bowl and pour over the salad, chill/marinate in fridge from 2 hours to overnight. If using bacon, wait to sprinkle bacon over top before serving, so it stays crisp.
Recipe submitted by Dominic Joseph Alessio of Pullman, WA
2-3 bunches of parsley
1 can anchovies (packed in olive oil)
1/2-1 c. olive oil
Remove all parsley stems as best as possible, rinse and pat dry. Finely chop by hand or mince in a food processor. Separate anchovies. In groups of three, mince the anchovies with a fork until they reach an almost paste-like consistency. Add a bit of olive oil and parsley to the anchovies and continue to mash with a fork. Add amounts of each ingredient to your liking—for a saltier taste, add more anchovies. For a drier consistency, add more parsley. Use as a spread on bread, crackers or vegetables. Buonissimo! (So good!)
Leek, Garbanzo and Bacon Stew
Recipe submitted by Matt Gras of Moscow, ID
6 hearty leeks
2 c. dried garbanzo beans, plus one 15-ounce can garbanzos
1 tsp. baking soda
4 slices bacon
1/4 c. extra virgin olive oil
Optional: 1 Tbsp. good quality fish sauce
Cilantro or parsley for garnish.
1. Pick over the dried beans for rocks and dirt. Place beans in a pot with at least one-inch of water to cover. Add 1/2 tsp. baking soda to soaking water. Soak beans overnight.
2. Rinse beans thoroughly. Place in a pot large enough to cover the beans with at least one inch of water. Add 1/2 tsp. baking soda. Bring to a boil, then reduce to low and simmer until beans are done. Check often to ensure that beans are completely covered in water, adding more water as necessary. Drain beans when done.
3. Use only the white and pale-green parts of the leeks. Clean thoroughly. Cut into two-inch chunks, and separate into layers. Soak in cold water for 20 minutes. Drain thoroughly.
4. Cut bacon into bite-sized dice. In a skillet large enough to hold the bacon plus the leeks, heat the olive oil until simmering. Add the bacon and cook until slightly browned.
5. Add the drained leeks to the saucepan with the bacon. Add a tablespoon or so of water (the leeks should sizzle). Cover and reduce heat to medium low. Cook for 20 minutes or until leeks are creamy. Stir occasionally.
6. If your skillet is large enough, add the cooked garbanzos — if it isn’t, pour the olive oil / bacon / leek mixture into a large pot, and add the cooked garbanzos. Cook on medium heat for 20 minutes, stirring often to prevent sticking or burning.
7. Optional. Add the fish sauce, if using.
8. Add salt and pepper to taste.
9. Five minutes before you plan to serve the stew, stir in the drained canned garbanzos for added texture.
10. Sprinkle individual servings with cilantro or parsley.