The Mix Recipe Archive

Looking for more great recipes made with seasonal and local ingredients? Visit the Twin Cities co-op’s website and check out the recipe archive from The Mix

"Fair Break" Breakfast Muffins

Start your day off by doing right: choose Fair Trade sugar, chocolate, bananas and pecans for this recipe.

2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1 stick unsalted butter, room temp
2 large bananas, mashed
2 eggs, room temp
1/2 cup milk
1 dark chocolate bar, finely chopped
3/4 cup pecans, chopped

Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with canola oil. In a large bowl sift together the flour, baking powder and cinnamon.

In a separate bowl, beat together the butter and sugar.

Almond Agave Fruit Salad

Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Feel free to get creative with this recipe; use fresh, seasonal and local combinations of fruit whenever possible.

2 cups Cultural Revolution Yogurt
3 tbsp amaretto or original agave nectar (aisle 3)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pound slivered almonds
3 oranges, peeled & segmented
3 bananas, peeled & thinly sliced
3 red pears, peeled & sliced
2 grapefruits, peeled & segmented

Amaranth with Kale Italiano

From Better Eating For Life, Step Seven: Got Calcium?”

Serves 4

  • 1 1/4 cup amaranth seed (in Aisle 4, near the rice)
  • 2 1/4 cups water
  • 1 Tbs. extra virgin olive oil
  • 2 bunches of kale (about 1 pound) washed, trimmed of stalks, julienned into thin strips
  • 1 clove of garlic, minced
  • 1 medium onion, chopped
  • 3 large ripe tomatoes, coarsely chopped
  • 1/2 pound mushrooms, sliced
  • 1 1/2 tsp. basil
  • 1 1/2 tsp. oregano
  • Salt and pepper to taste (or use a salt substitute)

Ann Shields' Rainbow Salsa

6-8 chopped purple tomatillos
6-8 chopped red tomatoes
3 green peppers
3 red peppers
3 orange peppers
3 yellow peppers
6 jalapeno peppers
1/2 cup roasted chopped New Mexican green chiles
6 medium white onions
6 cloves garlic
1 bunch cilantro, chopped
1/2 cup lime juice
1/4 cup cider vinegar
1 T. curry powder
3 T. carne adovada seasoning
1 T sugar
1 T. salt
1 t. pepper

Grind the peppers, onions and garlic through a coarse grinder (or chop by hand). Mix with tomatillos and tomatoes in a large pot and bring to a boil; simmer for 30 minutes. Drain excess liquid.

Apple Cider Turkey, Local Style

An updated classic from Annie Mogush Mason’s all-local Thanksgiving dinner menu.A Schultz Farm organic turkey would be perfect done this way, or a Kadejan Farm all-natural bird.

2 apples
2 medium-sized onions
1 gallon apple cider
Fennel seed

Simmer the turkey in cider for 80-90 minutes. Drain, saving the liquid in a sauce pan. Simmer the liquid on low while the turkey bakes. Quarter the apples and onions, place inside the turkey.

Rub turkey’s skin with fennel seeds. Cover the turkey with aluminum foil and bake at 375 for 35-45 minutes, basting once.

Apple Crisp

3 lbs Granny Smith apples, peeled & chopped
2 tbsp lemon juice
½ cup light brown sugar, packed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup evaporated cane juice
1/3 cup rolled oats
4 tablespoons cold butter
½ cup walnuts or pecans

Apricot-Agave Baked Ham

1 fully-cooked ham, approximately 10 lbs
2 cups agave nectar
1/3 cup apricot preserves
1 teaspoon dry mustard powder

Preheat the oven to 275 F.

Place the ham cut side down on a sheet of aluminum foil shiny side up. In a medium bowl, whisk together the agave, apricot jam, and the mustard powder. Brush it onto your ham using a pastry or barbecque brush. Reserve remaining glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

Roast for 2 hours in the preheated oven. If you have a different size ham, figure 14 minutes per pound.

Artichoke Parmesan Pasta

_This Rush Hour Recipe is courtesy of Seward Co-op.

Arugula Pesto

4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup olive oil
2 tablespoons pine nuts, toasted
1/2 cup freshly grated Parmesan
1 tablespoon pine nuts, for garnish

Blanch arugula in boiling water for about 15 seconds. Immediately drain and place arugula in an ice bath. Drain well, squeezing arugula until very dry.

Rough chop the arugula and place in a food processor along with the garlic, olive oil, pine nuts, salt, and pepper. Blend for at least 30 seconds. Add the cheese and pulse to combine.