Chef Russell Klien was kind enough to share this recipe with us.
Per serving, combine the following:
Toss all ingredients except the cheese. Plate on a large plate and top with crumbled goat cheese.
For the candied pistachios:
Mix the sugar, cinnamon, harissa, and hot sauce. Whip the egg whites to soft peak.
Watercress is rich in minerals, and the first local watercress is a sure sign of spring in the upper Midwest.
1 pound Asian or Italian eggplant
1/2 cup good quality extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 bunch cilantro, leaves only, roughly chopped
Slice the eggplants in half and score the sides. Coat with olive oil and sprinkle with a pinch of salt. Grill or roast eggplants until skins are wrinkled and black and flesh is tender.
Refreshing as an island breeze, sail away with this totally organic experience!
Pour 2 cups orange juice into blender, puree with the (optional) flax seeds for 2-3 minutes. Add remainder of ingredients and allow to puree for 3-5 minutes. Pour into tall smoothie glass, add a mini umbrella and garnish with fresh citrus slices! Enjoy!
Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. Suzy warns that you’ll need a large pot for the greens!
Serve these party favorites with sour cream and Patak’s Mango Chutney!
12 jalapeno peppers
1 cup grated Cheddar or Monterey Jack cheese
3 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon chipotle pepper powder
2 large eggs, beaten
2/3 cup Ian’s original dry bread crumbs
1/2 teaspoon salt
Canola spray oil
Preheat oven to 325 degrees. Lightly spray a baking sheet with canola oil. Slice each pepper lengthwise in half and remove seeds. Remember to wear gloves or wash your hands thoroughly after handling hot peppers!
From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition
Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).
From Better Eating For Life, Step One: Eat Whole Grains
Makes 1 dozen
Makes three to four waffles
Preheat waffle iron.
Recipe courtesy of Brad Vifquain and the Menogyn Trail Cookbook, originally part of an article in the April-May 2005 Rollin’ Oats Journal about campfire cooking.