Hanover Co-op’s Own Tofu Pesto

From “Better Eating for Life, Step Nine: Put Protein in its Place”

Makes 11/2 cups (24 2-Tbs. servings)

  • 1 lb. tofu, extra firm
  • 2 tablespoons pine nuts or sunflower seeds (roasted)
  • 2 cups basil, fresh
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 4 tablespoons miso paste (in the refrigerated grocery section)

Bring water to a boil in a saucepan. Add tofu and simmer 20 minutes.

Chop basil and combine with oil, garlic, and miso in a food processor until a paste is formed.
Add tofu and seeds/nuts. Chill at least 30 minutes.

India Hot Dish

Makes one hot dish, 6 servings.

This Minnesota “Asian Fusion” main dish is delicious with sliced fresh mango, chapatis and chutney.

  • 3 black peppercorns
  • 2 teaspoons salt
  • 2 cardamom seeds
  • 2 coriander seeds
  • one-half inch stick cinnamon
  • 1 whole clove
  • pinch each of cumin seeds, fenugreek seeds, mustard seeds, poppy seeds, saffron threads, and sesame seeds
  • one-half teaspoon turmeric
  • 2 tablespoons ghee, clarified butter or vegetable oil
  • 1 onion, chopped
  • 2 tablespoons chopped fresh gingerroot
  • 1 green chili, finely chopped

Jamaican Sweet Potato White Bean Soup

This recipe comes to us courtesy of our friends at local company My Sausage Sister & Me. Butternut squash may be used instead of sweet potatoes in this recipe. In either case, a sturdy, sharp chef’s knife and non-slip cutting surface is necessary to chop sweet potatoes or squash.

2 tbsp olive oil
1 medium onion, chopped
3 cups sweet potatoes, peeled and chopped in 1/2 inch cubes
2 stalks celery, chopped
2 cloves garlic, minced
1 15oz can diced tomatoes
3 cups chicken broth
1 tsp each cumin, dried thyme and dried oregano

Jamaican Tuna Escovitch

Recipe by Robin Asbell, reprinted from The Mix, by permission.

4 servings

The original intent of marinades was as a preservative because bacteria are unhappy in an acidic environment. Early recipes by Apicius, from the third century, refer to a technique still used today to make escabeche (Spanish for escovitch). In escabeche, and all the versions of it that are still made in every country the Spanish visited, fish is first fried, then doused in a vinegar-based marinade.

  • 3/4 cup malt vinegar
  • 1 teaspoon allspice berries, cracked
  • * 1 large bay leaf

Kohlrabi and Pea Vine Patties with Cilantro Yogurt Sauce

Find more recipes like this one in From Asparagus to Zucchini: A Guide to Cooking Farm Fresh Seasonal Produce.


  • 1 bunch cilantro, stemmed and finely chopped
  • Juice of one lime
  • 1/2 teaspoon salt
  • 1 teaspoon honey
  • 5 ounces plain yogurt


  • 1 tablespoon Dijon Mustard
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic or green garlic
  • 1 tablespoon curry powder
  • salt and pepper to taste
  • 1/2 cup packed chopped pea vines
  • 3 medium kohlrabi, peeled
  • 2 tablespoons flour
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup bread crumbs

Lamb Kebabs with Lemon Garlic Marinade

Recipe by Robin Asbell, reprinted from The Mix, by permission.

4–6 servings

This simple dish works with the freshest lemon juice and good olive oil, the way it would be prepared traditionally in the Mediterranean.

  • 1 1/2 pounds lamb shoulder, cubed
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely cracked black pepper
  • 1 large red bell pepper, seeded and cut in 1-inch pieces

Les Moulins Mahjoub Couscous & Lemon Salade

_This recipe comes to us courtesy of Mahjid Majhoub, of Les Moulins Mahjoub M’hamsa. M’hamsa means “handrolled couscous” in Tunisia, where this very special couscous is made. High in the mountains of Tunisia, the Berber people make this couscous just as they have for centuries: they roll water and semolina flour together, passing it through a seive until it forms grains.

Linda's Tortilla Pizza

Co-op member Linda Nelson relies on easily adaptable recipes to transform local produce into creative, improvised and delicious dishes. For example, Linda’s Tortilla Pizza provides a canvas for colorful, seasonal veggies such as thinly sliced summer squash, sweet onions, peppers, chard or mushrooms. Linda also experiments with a variety of local meat, cheese and herb toppings, sharing that “even a little thinly sliced local apple has been known to show up on the pizza with a little pesto, onion and bacon.”

1 flour tortilla
1 local tomato, thinly sliced

Livin' La Vida Local Edamame Pasta Sauté

Edamame Pasta Dish

Who would believe that something as exotic sounding as “edamame” could grow right here in Minnesota? A popular appetizer in sushi restaurants, edamame are actually fresh soybeans (aka sweet beans). Local company Sno-Pac grows, freezes and packs their edamame in the fields surrounding Calendonia, MN.

Lucia Watson's Turkey with Pan Gravy and Sweet Potato Stuffing

From Lucia Watson, Lucia’s Restaurant and Wine Bar

Makes 12-14 servings

Brining the turkey makes for an exceptionally moist and delicious bird, but you can also skip that step and proceed.

One 12-15 pound turkey

For brine
4 gallons water
2 bay leaves
2 cups salt
2 cups sugar
1 teaspoon allspice berries
2 teaspoons dry thyme

For stuffing
4 cloves garlic, mashed
1/2 pound butter, softened
2 teaspoons each, dried thyme and sage
1/2 stick melted butter for basting
4 cups mixed chopped celery, carrots and onion sage and thyme sprigs
2-3 cups chicken br