Arugula Salad with Strawberries, Goat Cheese, and Candied Pistachios

Chef Russell Klien was kind enough to share this recipe with us.

Per serving, combine the following:

  • 6 oz arugula
  • 1 oz fresh goat cheese
  • 1 oz balsamic vinaigrette
  • 1 oz strawberries, sliced
  • 1/2 oz candied pistachios (recipe below)

Toss all ingredients except the cheese. Plate on a large plate and top with crumbled goat cheese.

For the candied pistachios:

  • 1 lb pistachios
  • 2 egg whites
  • 2 oz harissa paste
  • 1/4 cup sugar
  • 1 tbsp cinnamon
  • 1 1/2 tbsp hot sauce

Mix the sugar, cinnamon, harissa, and hot sauce. Whip the egg whites to soft peak.

Avalanche Organics Watercress Salad with Ginger Dressing

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Watercress is rich in minerals, and the first local watercress is a sure sign of spring in the upper Midwest.

Salad:

  • 1 bunch watercress, tough stems removed
  • 1/2 head red leaf lettuce
  • 1 cucumber, thinly sliced

Dressing:

  • 2 tablespoons chopped fresh ginger
  • 2 teaspoons chopped celery
  • 1/2 teaspoon maple syrup
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons toasted sesame seeds
  • 1/8 teaspoon white or black pepper
  • 1/8 teaspoon celery seed
  • 1/2 teaspoon catsup
  • 3 tablespoons soy sauce
  • 3 tablespoons brown rice vinegar
  • 3 tablespoons water

Baba Ghanoush

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.

Bahama Mama Smoothie

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Refreshing as an island breeze, sail away with this totally organic experience!

Servings: 2

  • 2 cups Organic Valley Orange Juice – no pulp added
  • 2 tablespoons coconut milk
  • 1 large banana (frozen, cut-up)
  • 1 cup pineapple (fresh or canned)
  • 1 tablespoon flax seeds (optional)

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!

Baked Feta with Greens

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!

Baked Jalapeno Poppers

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!

Baked Sweet Potato “Fries”

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4

  • 4 sweet potatoes (about 7 ounces each)
  • 3 tsp. olive oil
  • 1 1/2-2 tsp. salt-free Cajun Creole seasoning or cinnamon sugar
  • Ketchup (optional)
  • Cinnamon sugar:
    Mix 2 Tbs. sugar with 1/4 tsp. cinnamon

Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).

Banana Breakfast Muffins

From Better Eating For Life, Step One: Eat Whole Grains

Makes 1 dozen

  • 2½ cups whole-wheat flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/3 cup powdered milk
  • ¼ cup honey
  • 3 mashed ripe bananas
  • 2 Tbs. vegetable oil
  • 1½ cups water

Banana Buckwheat Waffles

Makes three to four waffles

  • 1/4 cup buckwheat flour (one quarter)
  • 1/4 cup whole wheat flour (one quarter)
  • 1/4 cup oats (one quarter)
  • 1/4 cup oat bran (one quarter)
  • 2 tablespoons wheat germ
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (one quarter)
  • 1/4 teaspoon cinnamon (one quarter)
  • 3/4 cup milk (three quarters)
  • 1 banana, mashed
  • 2 tablespoons honey
  • 2 tablespoons butter, melted and cooled
  • 1 egg, separated, at room temperature
  • 3 tablespoons chopped walnuts

Preheat waffle iron.

Bannock

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.

  • 6 cups flour
  • 2 cups cornmeal
  • 2 cups oats
  • 1 cup rye or whole wheat flour
  • 3/4 cup bran
  • 3/4 cup powdered milk
  • 6 tablespoons baking powder
  • 2 tablespoons salt
  • 6 tablespoons shortening cut into dry ingredients
  • water
  • Optional: spices to suit your tastes

Variations:

  • Sweet spices: cinnamon, nutmeg, allspice, cloves, ground ginger, vanilla