People’s Food Co-op Recipes

Welcome to the People's Food Co-op recipe page! We have many requests for recipes at the store, so our produce goddess Rosie has taken on compiling recipes from our owners and other sources. There are hard copies in the store, and now we are adding them to this page as well. You can now download Rosie's fancy artwork versions of these recipes by clicking on the name of the dish. ASomewhere down the line, we'll want to pull these and other recipes together into a PFC COOKBOOK!! Please submit recipes to Rosie.

Beet Chocolate 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.

Creamy Cheesey Chard
submitted by PFC member, 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.

Creamy Leek, Potato, & Scallion Soup
from "Asparagus to Zucchini"
Serves 6

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
submitted by PFC staffer, Ashley Bishop
makes 2 cups

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.

Wild Leeks and 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.