People's Food Co-op Recipes

Have one to share? Please send recipes to Heather.

Jump to any recipe from this directory:

• Bulk Food Week Recipes
• Freekeh Salad with Apricots and Almonds
• Sensational Chicken Satay
• Farro and Maple Syrup Pudding
• Linguine with Artichokes and Leeks
• Chinese Street-Cart Fried Noodles
• Potato Latkes
• Cranberry Orange Walnut Bars
• Mulled Apple Cider
• Farmer's Market Baba Ghanouj
• Fresh Cucumber Avocado Soup
• Beet Chocolate Cake
• Creamy Cheesy Chard
• Leek, Potato, & Scallion Soup
• Phoenix Dressing
• Killer Spanikopita (Spinach Pie)
• Sweet and Sour Radish Salad
• Wild Leeks and Garlic Mustard

Did you miss out on the festivities of Bulk Foods Week (October 16-22)? No worries, you can still try all of the fabulous recipes featured during the week!

They include the following:

• Aduki Bean Burgers
• Barley and Farro Breakfast Pilaf
• Basmati and Nut Pilaf
• Cheeseless Mac
• Green Lentil Kulbyaka
• Halva
• How to Cook Beans
• Mediterranean Quinoa Salad
• Red Bean and Walnut Soup

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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!

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The food highlight of our 4th of July weekend was our Otto's chicken satay, made on the grill (so moist and full of flavor!) I became familiar with satay while living in China. The Uighur minority from the northwest of the country set up stands in most cities, seasoning lamb, beef, tofu, pork or chicken with cumin, fennel, paprika and pepper, and then grilled it to order over charcoal. The seasoning is completely different wherever you go, but you can depend on one thing - it's flavorful! The chicken I made was slathered in a paste of coconut oil, onions, garlic, fennel, corriander and lemongrass, for an Indonesian flare.

Ingredients:
3.5# Otto's chicken thighs - boned and sliced into strips 1" wide by 1/4" thick
2 Tbsp coconut oil
2 tsp turmeric
1 tsp salt
3 Tbsp dark brown sugar (or light brown sugar with added molasses)
1 Tbsp dried lemongrass
2 tsp ground corriander
half of a large sweet onion, chopped
3 cloves garlic, chopped

Directions
Put everything but the chicken into the food processor and process until paste. Put the paste into a bowl and completely coat the chicken. Marinate for 4 hours. Skewer the chicken and grill no more than a few minutes on each side. This will cook the chicken through, but keep it moist. Serve with salad and a grain for complete deliciousness.

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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.

Approximate nutritional analysis per serving: 535 calories, 25 grams fat, 190 milligrams cholesterol, 205 milligrams sodium, 13 grams protein, 65 grams carbohydrate.

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Valentine's Day is coming up and perhaps you show your love with a home cooked meal? Might I suggest a heart healthy (and tasty) plate of pasta? Maybe you're not a fan of tomato sauce on your pasta? Try this recipe instead. You can replace the artichokes with any marinated vegetable for similar tasty results. You could also exchange the parmesan for Daiya vegan mozzarella style cheese. Enjoy!

Ingredients:
1 pound/package of linguine (or spaghetti)
Olive oil
2-3 leeks (depending on size)
2 12oz cans/jars marinated artichoke hearts
Lemon (for juice)
Salt and black pepper
1/2 cup parmesan (or pecorino romano)

Directions
Cook the pasta according to package instructions, then transfer to a large bowl, reserving up to 1/2 cup of the cooking water. Halve the leeks and slice into 3/4" to 1" pieces, using both the white and light green portion of the leek (save the greens for another time). Drain and halve (or quarter if they are quite large) the artichoke hearts.

Heat olive oil in a skillet over medium-high heat. Add the leeks and cook until soft but not browned, stirring frequently, for about five minutes. Remove the leeks and set them aside before adding the artichoke hearts to the skillet - cooking for about 3 minutes per side. Return the cooked leeks to the skillet and toss with the artichokes. Add the fresh squeezed juice of half the lemon (about a tablespoon or more to taste), 3 teaspoons salt, and 1 teaspoon fresh cracked pepper. Add the cooked vegetables to the pasta and toss with half the parmesan. Add some of the reserved pasta cooking water to moisten and thicken as necessary.

Plate and finish with a drizzle of olive oil, fresh cracked black pepper, zest of the lemon, and the remaining cheese to taste.

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Ingredients:
Noodles:
2 tbsp minced garlic
1 tbsp minced ginger
8 oz mushrooms, sliced
1 small bunch kale or bok choy, chopped
3 carrots, coined
1 green pepper, sliced
2 tbsp tamari
1 tbsp maple syrup
2 tsp toasted sesame oil
2/3 lb semolina linguine cooked in salted water, cooled and oiled to avoid sticking

Spicy Fried Tofu:
1 lb tofu, cut into 1/2 inch thick triangles
1 tbsp hot pepper paste (there are great pre-made options for this at Pacific Rim Oriental Market)
2 C canola oil or other mild tasting oil (the Chinese would use peanut oil which has a strong flavor)

Directions
First, prepare the tofu by heating oil in a shallow pan over high heat. The oil is hot enough when you touch the bottom of the pan with a chopstick or other utensil and little bubbles ascend. Once the oil is hot, place as many of the tofu pieces in the pan as will fit, but the pieces should not be touching one another. Fry until golden, or brown depending on your preference (golden ones are softer in the middle). Set aside to drain.

Next, heat 3 tbsp of the hot oil from the tofu pan in a wok or other large, seasoned pan. Once hot, add the minced garlic and ginger, and as soon as fragrant (don't let it burn!) add the sliced mushrooms. Toss often until the mushrooms release their moisture. Add carrots, greens, and peppers to cook, stirring occasionally, until the carrots soften and the peppers relax. Stir in the noodles, then add the tamari, maple syrup, and sesame oil, tossing to fully coat.

Heat 1 tbsp of the tofu oil in a small pan, and mix in the pepper paste. Once combined, add the tofu and coat completely, ensuring that the tofu is heated thoroughly.

Serve the noodles and vegetables in a bowl topped with a handful of the tofu "croutons". Make sure to slurp while eating!

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Ingredients:
2 lbs potatoes
2 large eggs
Salt
Oil for frying

Directions
Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze as dry as you can by pressing them with your hands in a colander. This removes the starchy liquid, which could make the latkes soggy.

Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls (or as much as 1/4 cup) of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot.

If you are worried about the latkes falling apart you can also add a bit of flour to help bind the fritter - this makes pancakes that are firmer and more compact in texture but not quite as lovely to eat.

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Makes 12 bars. Prep time: 15 minutes. Baking time: 50-60 minutes.

Ingredients:
1/2 cup butter, softened
1 1/2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
1 cup fresh or frozen cranberries
1 orange, zest and juice (about 1/2 cup of juice)

Directions
Preheat oven to 325 degrees F. Butter a 9-inch square baking dish. In a large mixing bowl, use a hand mixer to blend the softened butter and brown sugar until smooth and creamy. Beat in the eggs one at a time and add the vanilla. In a separate mixing bowl, whisk (or sift) together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and blend until thoroughly incorporated. Fold in the walnuts, cranberries, orange zest, and juice by hand. Smooth batter evenly into the baking dish. Bake for 50-60 minutes until a toothpick inserted in the middle comes out clean (the edges should be beginning to brown). Let cool before slicing into bars and enjoy!

Nutritional Information (approximate) Per Serving:
241 calories, 11 g. fat, 56 mg. cholesterol, 33 g. carbohydrate, 1 g. dietary fiber, 4 g. protein, 141 mg. sodium

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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!

Ingredients:
2 large eggplant
1/2 cup tahini
1/2 cup lemon juice
3 large cloves of garlic, minced
1 t. salt
olive oil, cayenne, black pepper, or parsley to taste

Directions
Roast eggplants on a grill until skins are black. Scoop out the insides and puree with tahini, lemon juice, garlic, and salt in a food processor or blender. Dish into a serving bowl and drizzle with olive oil. Garnish with a sprinkle of cayenne or black pepper and parsley. Enjoy!

Ingredients:
cucumbers
1 cup milk
2-3 cups yogurt
avocado (optional)
lime juice and fresh herbs (i.e. dill, cilantro, garlic)
salt and pepper

Directions
Fill blender with chunks of cucumber, milk, yogurt and garlic or garlic scapes. Puree. Add lime juice, fresh herbs (dill & cilantro are what we used), salt and pepper to taste. Add avocado if you'd, but it is good without it too. Adjust texture and flavor with more or less yogurt and herbs. Add other spices if you want!

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.

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.

Leek, Potato, & Scallion Soup

Ingredients:
3 TBSP butter
2-3 leeks, thinly sliced greens and whites (~4 cups)
1 tsp tarragon
1 lb. potatoes, peeled and thinly sliced
4 cups chicken (or veggie) stock
1/2-1 cup sour cream
4 TBSP chopped fresh scallions
freshly ground black pepper and sea salt, to taste

Directions
Melt butter in pot over med-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 TBSP scallions. Add salt and pepper to taste. Sprink each serving with additional scallions.

Phoenix Dressing

Ingredients:
1/2 cup tahini
3 TBSP apple cider vinegar
3 TBSP lemon juice
3 TBSP olive oil
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1/2 TBSP cayanne
and sea salt, to taste

Directions
Combine all ingredients in a food processor or bowl and blend to a consistency you are pleased by. Drizzle liberally on salads or slaws.

Ingredients:
2 large yellow onions, chopped
3lbs fresh spinach (or chard, kale, collard greens, basically any combination of greens)
1/2 bunch of fresh parsley chopped
3T dry dill weed
2 eggs beaten
1/2 container of ricotta cheese (optional)
lots of Valbreso feta cheese crumbled
1 package of fillo dough (found in the freezer section)
3T butter
1T olive oil
sea salt

Directions
Saute onions in a little olive oil until soft. Add coarsely chopped spinach, parsley, dill weed sprinkled with a little salt and just until greens are slightly wilted. Turn off heat and add eggs, ricotta, feta, and salt to taste. In a new pan, melt the butter and add to it olive oil and a pinch of salt. Brush the bottom of a 9"x13" baking pan with the melted butter mixture. Now layer 1/2 of the fillo dough in the bottom, brushing with the melted butter/oil between each sheet. Toss the greens and cheese mixture on top of it and layer the remaining fillo and butter on top. Brush the top with the melted butter and bake at 375 until golden and bubbly (about 45min to an hour, I think). Eat!

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 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.

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.