CO-OP MONTH RECIPE GUIDE

from The Vine - Fall 2021

by BriarPatchFoodCoop

Give Your Go Bag a Boost

BELFAST CO-OP

Maine Lobster Roll

Makes 4

This lobster roll will be heaven on earth to some and seem pure sacrilege to others, but let go and let mayo. These co-op Mainers know what they’re doing.

1 lb Maine lobster meat

2 oz mayonnaise

1 ½ tsp Catalina dressing

1 /8 tsp salt

1 /8 cup celery, pieces cut 1 /8” thick

1 scallion, green part only, cut on bias (1 Tbsp max)

4 large-size sandwich rolls — not sourdough or brioche

Cooking Oil Spray (neutral-flavored oil) 2 oz spring mix

Mix mayo, Catalina dressing and salt in a medium bowl. Add lobster meat, celery and scallion. Gently toss until just mixed.

For pre-picked and/or frozen meat, use knuckle/tail/claw mix. Lightly compress and drain. Chop lightly so all pieces are less than 1 ½”.

Slice, then grill sandwich rolls with a spray of cooking oil.

Place ½ oz spring mix on each roll and top with ¼ of the lobster salad. Serve with a handful of Maine potato chips.

WHEATSVILLE CO-OP

Tempeh Chili

Yields about 4.25 quarts

This hearty chili is not your typical bowl of Texas Red — rich and satisfying, this crowd-pleaser is plant-based and glutenfree! Top with Pico de Gallo and avocado.

¼ cup vegetable oil

6 Tbl soy sauce or tamari

1 large yellow onion, diced

1 large green bell pepper, diced

¼ cup minced garlic

¼ cup chili powder

2 Tbsp ground cumin

1 Tbsp dried oregano

1 ½ tsp black pepper

1 ½ tsp sugar

½ tsp cayenne pepper

12 oz tempeh, crumbled

1 28 oz can diced tomatoes

1 28 oz can tomato puree

2 25 oz can kidney beans

Visit BriarPatch.coop for instructions.

Frito Pie

(Per serving)1 3.25 oz bag Fritos corn chips 1 cup Tempeh Chili

¼ cup shredded cheddar cheese (or 1 Tbsp nutritional yeast)

2 Tbsp diced red onions

5-6 pickled jalapeños

Optional: pico de gallo, sour cream, diced avocado

Split bag of chips down the side. Top chips with chili and toppings.

LEXINGTON CO-OP

Buffalo Chicken Wing Dip

Serves 8-10

This dip gives you the Buffalo wing without the hassle. Beware — this is delicious and addictive, and you may just want to invite friends over and lament the handling of Spygate.

1 lb cream cheese, softened

1 lb sour cream

4 cups chicken, cooked/shredded

1 cup hot sauce

1 /3 Tbsp granulated garlic

1 /3 Tbsp onion powder

1 1 /3 cups cheddar cheese, shredded

Visit briarpatch.coop for instructions.

LEXINGTON CO-OP

“Buffalo” Cauliflower Dip

Serves 8-10

This Buffalo Cauliflower Dip recipe is a vegetarian and nutritious take on a classic game day appetizer.

1 head cauliflower, cut into florets, steamed

1 cup cashews

1 15 oz can chickpeas, drained and rinsed

½ cup hot sauce

¾ cup water

½ Tbsp lemon juice

2 Tbsp nutritional yeast

½ tsp onion powder

½ tsp garlic powder

Visit briarpatch.coop for instructions.

WEAVERS WAY CO-OP

Vegan Gyro

Makes 6 servings“Philadelphia” comes from the Greek words phileo, meaning love, and adelphos, meaning brother. Our Philly Co-op friends pay tribute with a flavorpacked vegan gyro recipe.

Dry Rub

1 Tbsp granulated garlic

1 Tbsp chili powder

1 Tbsp oregano

1 Tbsp black pepper

1 Tbsp salt

¼ tsp ginger

¼ tsp allspice

¼ tsp cloves

¼ tsp nutmeg

¼ tsp cardamom

Gyro

1 ½ lb seitan slices ½ cup tamari ½ cup olive oil

Tomato-Onion Topping 1 tsp olive oil 2 Roma tomatoes, diced ½ small red onion, diced ½ tsp dry oregano Salt to taste

Tzatziki

½ English cucumber, finely diced

2 cloves garlic, minced

1 ½ cups vegan sour cream

1 ½ Tbsp lemon juice

½ Tbsp extra virgin

olive oil ¼ cup dill, chopped (or 2 Tbsp dried)

1 Tbsp mint, chopped

Salt and black pepper, to taste 6 flatbreads, both sides rubbed with olive oil 6 firm romaine lettuce leaves

LA MONTANITA CO-OP

Butternut Squash Enchiladas

Makes 4-6 servingsCraving enchiladas but not in the mood to roll and roll and roll those tortillas? Savory, silky and substantial ingredients come together in easy layers for the perfect weeknight dinner or a potluck! Can easily be scaled up.

2 lb butternut squash/or 10-12oz frozen, cooked

1 lb cream cheese ½ cup green onions, diced 4 Tbsp red chile 8-10 corn tortillas 1 ½ lb colby jack cheese, shredded salt and pepper

Cut ends off butternut squash, slice lengthwise. Place on sheet pan, flesh side down. Roast at 350°, 25-30 minutes until flesh is soft. Remove seeds and skin.

In electric mixing bowl with paddle attachment, soften cream cheese. Remove cream cheese from mixing bowl.

Place squash, onions and red chile in mixing bowl. Combine and season with salt and pepper. Scrape mixture down and add cream cheese back into the bowl. Mix again.

Assemble enchiladas in 9”x 13” baking dish. Layer the squash/cream cheese mixture, tortillas and colby jack cheese in 3 layers. Cover with foil and bake at 350° for 35-40 minutes. Remove foil, cook for 10 minutes more so top can brown.

OZARK CO-OP

Velvety Autumn Pasta

Serves 4

The cozy days of Autumn are here. Wrap yourself in a chunky sweater, turn on a romcom and dig into a comforting bowl of “did we just teleport to Vermont, honey?”

1 lb pappardelle

2 Tbsp olive oil

1 lb sausage

1 Tbsp Italian seasoning

1 yellow onion, diced

5 cloves garlic, minced

2 roasted red peppers, diced

1 cup chicken broth

1 cup pumpkin purée

½ cup heavy cream

¼ tsp nutmeg

¼ tsp ground ginger

1 Pinch ground cinnamon

1 Pinch red pepper flakes*

½ cup parmesan cheese*

1 Tbsp rosemary, minced*

1 Tbsp fresh thyme*

6-8 sage leaves, chiffonade*

*Plus more for garnish.

Cook pasta al dente, reserving 1 cup cooking water. Set aside.

Heat oil in pot over medium heat. Add sausage, Italian seasoning, salt and pepper. Cook until done and remove to towel-lined plate. Reserve 1 Tbsp oil in pan.

Add onion, cook 4 minutes. Add garlic, cook 30 seconds.

Add roasted red peppers, cook 1 minute.

Visit briarpatch.coop for the rest of the instructions.

DILL PICKLE CO-OP

Ro’s Gumbo

Makes 4-6 servingsRo's gumbo is unique to Chicago because he adds a flavorful twist, and he incorporates his heritage... making this delicious dish a must-have.1 lb andouille sausage, in ½" pieces 1 lb chicken breast ½ lb shrimp, peeled 3 oz butter 2 Tbsp flour ¾ cup okra ½ yellow onion 2 stalks celery 1 cup red/green bell peppers 1 2 /3 cups veggie broth 1 Tbsp Cajun seasoning 1 Tbsp House Seasoning 1 ½ tsp salt

Season chicken with half the house seasoning and half the broth — cook at 350º until internal temperature reaches 165º. Let cool. Shred chicken in reserve liquid.

Cut andouille into ½" pieces, brown in sauté pan. Add about ½ cup of broth to deglaze the pan. Set aside.

Dice onions, celery and bell peppers. Set aside.

Melt butter in gumbo-cooking pot. Add flour. Stir continuously to create roux, until it becomes a rust-like color. Add remaining broth and reserve liquid from chicken to roux. Bring to boil over medium heat.

Visit briarpatch.coop for the rest of the instructions.

BREADROOT CO-OP

Buffalo Tater Tot Casserole

Makes 4-6 servings

Here’s the perfect opportunity to try buffalo, which is very lean and lighter tasting than beef. This casserole is comforting, yummy and perfectly rib stickin’.

1 lb ground buffalo/lean ground beef (vegan sub tempeh or beans)

½ tsp garlic powder

1 can (10.75 oz) condensed cream of mushroom soup (vegan sub tomatobased soup)

2 cups shredded cheddar cheese (or vegan cheese)

1 pkg (16 oz) frozen tater tots

½ white onion, diced Salt and fresh-ground pepper to taste

Optional Add-ins: 1 pkg (15 oz) frozen green beans, 1 pkg (15 oz) frozen corn,

fresh chives

Preheat oven to 350°.

In large skillet over medium heat, cook ground buffalo until completely browned, 7 to 10 minutes. Season with garlic powder, salt and fresh-ground pepper. Add onions, green beans and corn if using.

Stir soup into ground buffalo and pour into 9”x13” baking dish. Layer tater tots evenly over mixture and top with cheese.

Bake until tater tots are golden brown and hot, 30 - 45 minutes. Top with chopped chives and serve.

BRIARPATCH FOOD CO-OP

Ahi Poke Tacos

Makes 4-6 servings

Tantalizing tuna, luxurious guac, Yum- Yum sauce with a touch of adobo’s smoky heat. Wrapped in a crunchy corn shell... Taco Tuesdays will never be the same!

Poke

¾ lb sashimi-grade Ahi tuna steaks, cut into ½-inch dice

1 small shallot, finely sliced 3 Tbsp soy sauce 1 tsp sesame oil 1 tsp mirin

Yum-Yum Sauce½ cup mayonnaise 1 ½ tsp ketchup 1 tsp guajillo chile pepper adobo sauce 1 tsp rice vinegar 1 tsp garlic powder 1-4 tsp water

Guacamole3 avocados ½ small red onion, finely diced 3 Tbsp finely chopped cilantro

1 jalapeño pepper, de-seeded, finely diced (optional)

2 garlic cloves, minced 1 lime, juiced ½ tsp sea salt

AssemblyYellow Corn Taco Shells 1 bunch chives, finely chopped 2 Tbsp sesame seeds

Visit briarpatch.coop for instructions.

ASHLAND CO-OP

Blackberry Jalapeño Compote with Salmon

Serves 8-10

A little sweet, a little spicy, a little wild — this recipe takes you to the edge and back. You’ll never look at Fish Friday the same.

1 large wild sockeye salmon filet, skin on (about 2 pounds)

1 pint fresh or frozen (thawed) blackberries 1-2 tsp honey

1 jalapeño pepper, seeds removed and sliced thin

Juice of 1 lime

2 Tbsp cilantro, chopped A few pinches Brown sugar A few pinches Himalayan salt A few pinches Garlic salt 1-2 cups rice

Mash blackberries, honey, ½ jalapeño pepper, juice of ½ lime and 1 Tbsp chopped cilantro together and refrigerate until serving.

Cook 1-2 cups of your favorite rice. Add juice of ½ lime and garnish with fresh jalapeño slices and 1 tsp cilantro. Set aside.

Place salmon on parchment paper, skin side down. Sprinkle brown sugar, Himalayan salt and garlic salt on salmon. Add jalapeño slices, to taste, and 2 tsp cilantro to salmon and wrap in foil pouch.

Bake at 350º for 20 minutes. Spoon compote onto fish and serve with rice.

FIRST ALTERNATIVE CO-OP

Oregon Salad

Serves 4

This winning combination salad has all the components of a late harvest moon — pear, cranberry, hazelnut and maple syrup team up to have you singing in the rain.

1 head red leaf lettuce

1 firm ripe pear, cored and thinly sliced

½ small red onion, sliced into thin rings

1 cup raw hazelnuts, toasted

2 tsp plus ¼ cup olive oil

2 shallots, peeled and thinly sliced

1 cup fresh cranberries

Zest and juice of 1 orange

3 Tbsp balsamic vinegar

1-2 Tbsp maple syrup

½ tsp sea salt

Spread hazelnuts on a cookie sheet or in a shallow baking dish. Roast at 350°F for 15-18 minutes.Let cool, then rub nuts with a towel to remove loose skins.

Wash lettuce. Cut into bite-sized pieces or chiffonade into ½’ wide strips. Spin dry in a salad spinner and transfer to a large bowl.

Add the sliced pears, onion, and hazelnuts and toss. Heat a small skillet over medium heat. Add 2 tsp olive oil and the shallots and sauté for 3-5 minutes, or until soft. Add cranberries and continue to sauté until the cranberries are soft and have ‘popped.’

Transfer the mixture to a blender along with remaining dressing ingredients and blend on high until smooth. For a thinner consistency add a few tablespoons of water and blend again. Drizzle the dressing over the salad and serve immediately.

A big thank you to the following co-ops for contributing their favorite regional recipes and photos to this recipe guide in celebration of October Co-op Month!

ashlandfood.coop

belfast.coop

breadroot.com

briarpatch.coop

dillpickle.coop

firstalt.coop

lexington.coop

lamontanita.coop

onf.coop

weaversway.coop

wheatsville.coop

CO-OP MONTH RECIPE GUIDE

Next Article

Give Your Go Bag a Boost

More articles from this publication:

Give Your Go Bag a Boost

You Do What With That Now?

From the General Manager

Preserving Heritage at Wakamatsu Farm

Co-op Owner Spotlight

From the Board President

Co-op CAUSE

Get the Pulse on Beans

You're on a Roll

This article is from:

The Vine - Fall 2021