Welcome to the People's Food Co-op recipe page! We've had a lot of requests for recipes at the store, so we thought we'd share them here!

Have one to share? Please send recipes to our Outreach Assistant.


Featured Recipes

 

Not sure what to make for dinner?  Need a new dish to take to a potluck or to share with the neighbors?  Want to explore new ingredients at the Co-op? Check out a few great ideas below.

 

 

 

Satay Ayam (Chicken Satay)

 

This savory Indonesian favorite comes on skewers and is perfect for a cold winter evening! 

 

 

 

photo credit: Todd Coleman 


   

Roasted Chicken with Clementines & Arak

 

Fresh fennel bulbs and clementines provide exactly the right sweet accents to complement the savory thyme and the bite of the mustard and arak (a fennel liqueur).  A bold yet perfectly blended flavor experience!

 

 


 


Early Summer Salsa

 

Quick, cool, and delicious, this salsa is sure to be a hit at potlucks and picnics all summer long!

 

 

 

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Friday
Mar232012

Chocolate Beet Cake

from "Asparagus to Zucchini"
Serves 10

Ingredients:
2 cups sugar
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3-4 oz. unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Directions:
Heat oven to 325 degrees. Grease two 9-inch pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double-boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes.

Friday
May042012

Citrus Hibiscus Iced Tea

submitted by PFC staffer, Abbie Miller
Adapted from a recipe by Frontier Natural Foods Co-op

Easy to make, this tea is a refreshing, cool drink for a hot day!

 Ingredients:
1 tsp. dried peppermint       2 cups water
1 tsp. dried rosehips            1 cup orange juice
1 tsp. fresh orange zest      1 cup cold sparkling water
2 tsp. dried hibiscus             2 Tbsp. honey (or to taste)
2 tsp. dried lemongrass       1 cotton drawstring bag

Directions:
Place peppermint, rosehips, orange zest, hibiscus, and lemongrass in cotton drawstring bag and tie bag shut. Place bag of herbs in a quart size mason jar and add the two cups of water. The water should fill the jar halfway. Place lid on jar and twist closed to seal. Sit the jar in a sunny place for at least two hours, longer for a stronger flavor.  When the tea is finished brewing open the jar and remove the bag of herbs. Add the orange juice to the tea, replace lid and refrigerate.  When ready to serve, pour tea over ice cubes and add a splash of sparkling water to each glass. Sweeten with honey if desired.

Friday
Mar232012

Creamy Goat Cheese & Chard

submitted by PFC owner, Jane Irwin
Serves 1-2 as a side

Ingredients:
1 TBSP olive oil
1 TBSP minced garlic
1 bunch chard, cut into strips
balsamic vinegar
chevre (soft goat cheese)
freshly ground black pepper and sea salt, to taste

Directions
In a frying pan, heat olive oil. Add minced garlic. When garlic starts to brown, add chard. When the leaves turn emerald green but are not limp, drizzle with balsamic vinegar and add lumps of goat cheese to taste. Mix and serve hot.

Tuesday
Jun262012

Early Summer Salsa

Submitted by PFC general manager, Chris Dilley

Ingredients:
1 large can diced fire-roasted tomatoes
1/2 green pepper, diced
1 cup cilantro, chopped
1/2 medium onion
4 cloves garlic
1 tsp salt
2 tbsp apple cider vinegar
1/2 tsp cumin
1/4 tsp cayenne (or more to taste!)

Process:
Coarsely chop onions and garlic, put into food processor and mince. Add the can of tomatoes, and pulse until mixture reaches a good salsa consistency. Stir in the remaining ingredients, then chill for several hours to allow flavors to mix. Enjoy with your favorite chip! Makes 1 quart.

Friday
Mar232012

Farro & Maple Syrup Pudding

submitted by PFC staffer, Randall Davis, adapted from Patti Jackson.

A new addition to our Bulk section is organic Farro from Italy! Farro (pronounced FAHR-oh) is an ancient grain believed to have sustained the Roman legions and is a main stay in Italy and used in dishes such as soups, salads and desserts.

Total time: 80 minutes plus overnight soak. Yield: 6 servings.

Ingredients:
1 1/2 cups whole-grain farro
3 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter, melted
1/3 cup maple syrup
1/4 teaspoon fine sea salt
3 large eggs, lightly beaten
1/4 cup dark brown sugar

Directions
Put the farro in a fine sieve and rinse under cool running water. Transfer to a bowl, cover with two inches of water, cover the bowl and refrigerate overnight.

Preheat oven to 275 degrees. Drain farro and set aside. In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs. Add the drained farro, mixing well. Pour mixture into a greased 1 1/2-to-2-quart shallow casserole dish and bake on the middle level of your oven for 30 minutes. Stir the mixture and sprinkle the top with the brown sugar. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set.

The farro pudding can be served hot, warm or cold. It can also be served plain or with whipped cream, toasted nuts, fresh fruit, or a combination of both.

Saturday
Apr142012

Freekeh Salad with Apricots and Almonds

submitted by PFC staffer, Jamie Hardy
recipe from Nature's Organic Grist

Perhaps you've heard of the Ancient Grain 'Freekah Greenwheat', but you are not sure what to do with it? Try this super healthy, delicious salad by itself or serve on leafy greens!

Ingredients:
2 cups cracked freekeh
5 cups water
1 cup sliced almonds
2/3 cup chopped dried apricots
½ cup chopped chives

For the dressing: ¼ cup good quality apple cider vinegar
1 Tbsp grade B maple syrup
1 Tbsp powdered ginger
½ cup grape seed oil
salt to taste

Directions
Combine freekeh and 5 cups of water in a pot; bring to a boil and cook 1 minute. Reduce heat to low and cover. Simmer for 25-30 minutes or until desired tenderness is reached.

Allow freekeh to cool completely; then add other ingredients and gently stir in dressing to coat. Let sit for 10-15 minutes to absorb flavors before serving. Serve with greens! It is also delicious with raisins or cranberries!

Friday
Mar232012

Mulled Apple Cider

submitted by PFC Staffer, Abbie Miller from the LovetoKnowHow Herbs website.

Mulled cider is one of my favorite ways to warm up on a cold fall day and you can easily mix your own mulling spices using herbs found in our bulk spice selection.

Ingredients:
6 cinnamon sticks
1 small whole nutmeg
1/2 cup whole cloves
1/2 cup whole allspice
Grated peel of one whole orange

Directions
Chip the cinnamon, nutmeg, and allspice with a hammer. Place with other ingredients in a storage container. To use, place two tablespoons of mixture in a small muslin bag and add to four cups of beverage. Simmer and enjoy!

Tuesday
May222012

Pasta with Sauteed Asparagus & Walnuts

Submitted by PFC staffer, Ken Quayle

Adapted from a recipe from www.millerfarms.net

Last night Sarah found a great recipe using some of the Rising Moon Family Size Pastas found in the grocery section.  Using fresh asparagus and Sartori Parmesan cheese, this recipe is fast and delicious!

 Ingredients

1 pk Cheese Ravioli (14-16 oz, fresh or frozen)
1/4 c Olive Oil
2 clv garlic (thinly sliced)
1/2 c walnuts (roughly chopped)
8 oz Asparagus (trimmed, thinly sliced diagonally)
1/4 c parmesan cheese (grated)

Instructions

Cook the ravioli according to package directions. Meanwhile, heat the oil in a medium skillet over medium heat. Add garlic and walnuts. Cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, about 4 or 5 minutes. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.

 

Tuesday
Jan082013

Roasted Chicken with Clementines and Arak

from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi
Serves 4
Ingredients:
6.5 tbsp arak, ouzo, or Pernod (we make our own with fennel seed and everclear!)
4 tbsp olive oil
3 tbsp freshly squeezed clementine juice
3 tbsp freshly squeezed lemon juice
2 tbsp grain mustard (Local Folks Foods or Eden Brown work great!)
3 tbsp light brown mustard (I've used dark and it works just as well)
2 medium fennel bulbs, each trimmed and cut into 8 wedges
1 three-pound chicken, cut into 8 chunks, or 8 skin-on, bone-in thighs 
4 clementines, unpeeled cut into 1/4 inch slices
1 tbsp thyme leaves
2.5 tsp fennel seeds, lightly crushed
salt and black pepper
chopped parsley to garnish
Method:
Put the first six ingredients into a large bowl and whisk in 2.5 tsp salt and 1.5 tsp black pepper. Add the chicken, fennel wedges, clementine slices, thyme and fennel seeds. Stir well with your hands and leave to marinate in the fridge for 1-12 hours.
Preheat the oven to 475. Put the chicken, fruits and marinade into a 12x14 baking dish, chicken skin side up. Once oven is at temp, roast for 35-45 minutes, until chicken is browned and at temp (165). Arrange on a dish, pour sauce over chicken and fruits, garnish with parsley and serve with plain brown rice.

 

Tuesday
Jun052012

Roasted Chicken with Clementines and Arak

Submitted by PFC general manager Chris Dilley
Ingredients:
6.5 tbsp arak, ouzo, or Pernod (we make our own with fennel seed and everclear!)
4 tbsp olive oil
3 tbsp freshly squeezed clementine juice
3 tbsp freshly squeezed lemon juice
2 tbsp grain mustard (Local Folks Foods or Eden Brown work great!)
3 tbsp light brown mustard (I've used dark and it works just as well)
2 medium fennel bulbs, each trimmed and cut into 8 wedges
1 three-pound chicken, cut into 8 chunks, or 8 skin-on, bone-in thighs 
4 clementines, unpeeled cut into 1/4 inch slices
1 tbsp thyme leaves
2.5 tsp fennel seeds, lightly crushed
salt and black pepper
chopped parsley to garnish

 

Method:
Put the first six ingredients into a large bowl and whisk in 2.5 tsp salt and 1.5 tsp black pepper. Add the chicken, fennel wedges, clementine slices, thyme and fennel seeds. Stir well with your hands and leave to marinate in the fridge for 1-12 hours.

 

Preheat the oven to 475. Put the chicken, fruits and marinade into a 12x14 baking dish, chicken skin side up. Once oven is at temp, roast for 35-45 minutes, until chicken is browned and at temp (165). Arrange on a dish, pour sauce over chicken and fruits, garnish with parsley and serve with plain brown rice. Serves 4.
Source: Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi

 

Tuesday
Jan082013

Satay Ayam (Chicken Satay)

submitted by PFC general manager Chris Dilley
Ingredients:
6 tbsp. peanut oil
1/4 cup dark brown sugar
1 tbsp. ground coriander
2 1/2 tsp. ground turmeric
1 1/2 tsp. ground fennel
1 1/2 tsp. kosher salt
3 cloves garlic, chopped
6 stalks lemongrass, chopped, plus 1 stalk, whole
3 large shallots, chopped
1 5″ piece ginger, chopped
3 1/4 lb. skinless chicken thighs, cut into 1″-wide, 1/4″-thick slices

 

Method:
Process 2 tbsp. oil with the sugar, coriander, turmeric, fennel, salt, garlic, chopped lemongrass, shallots, and ginger in a food processor until smooth. Combine paste and chicken in a bowl; chill 4 hours. Using a meat mallet, strike thick end of lemongrass stalk until it splits into threads resembling a brush; place shattered end in a bowl and pour in remaining oil.
Build a hot charcoal fire in a grill. Thread 2 pieces of chicken each on 30 skewers; grill, turning once, brushing with oil from lemongrass brush, until charred, 5–6 minutes. Makes 30 skewers.
Source: www.saveur.com, adapted from Cradle of Flavor (W.W. Norton, 2006) by James Oseland.

 

Saturday
Apr142012

Sweet & Sour Radish Salad

borrowed from Blue Dog Family Farm, modified by PFC Owner Lucy Bland
Serves 6

Ingredients:
3 medium black radishes
1/2 cup raisins
1/2 cup toasted pecans or pumpkin seeds
3 TBSP honey
4 TBSP brown rice vinegar
2 TBSP minced ginger freshly ground black pepper and sea salt, to taste

Directions
Slice black radish in half, then thinly slice halves into half moons. Toast pecans or seeds on sheet pan at 300 degrees in oven until aromatic. Warm the honey slightly (if needed) and mix with vinegar, add raisins and ginger, toss with radishes and seeds. Add generous amount of black pepper, and salt to taste. Let salad rest in the refrigerator for at least an hour for the best mixing of flavors.

Saturday
Apr142012

Wild Leeks (Ramps) & Garlic Mustard

submitted by PFC staffer, Chris Dilley
Serves 2

Ingredients:
2 cups garlic mustard leaves (from young plants), washed
8 ramps (wild leeks), washed
1 TBSP butter
almonds, toasted and chopped
celtic sea salt

Directions
Cut whites of ramps from greens. Mince whites; "shave" or chop leaves into fine threads. Heat butter in pan over medium-high heat, once melted add whites of ramps. When fragrant, add garlic mustard. Once wilted, transfer to serving bowl, and dress with ramp greens shavings, toasted almonds, and sea salt.