This week’s recipes come from National Co+op Grocers (located at www.grocery.coop) of which the Natural Harvest Food Co-op in Virginia is a member.
A variety of recipes can be found on this website, as well as guidelines for cooking with grains, tofu, legumes, and many other healthy ingredients.
Natural Harvest Food Co-op in Virginia is a community-owned grocery and wellness store. The Co-op provides the Iron Range Community with high quality natural, organic and locally made foods and wellness products that are stored based on freshness, taste and nutritional values, as well as respect for animal welfare and the environment.
For more information about the local Co-op, visit www.naturalharvest.coop or call 218-741-4663. Consider joining to support this local community store.
Grilled Honey- Dijon Onion Steaks
• 2 large yellow onions
• 3 tbsp. extra virgin olive oil
• 2 tablespoons. Dijon mustard
• 1 tbsp. honey
• 1 tbsp. Red wine vinegar
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• Oil for grill
• 8 wooden skewers, soaked in water 2
hour, or metal skewers
Use the tip of a paring knife to remove the root end of the onions, then peel them. Cut each onion across the wire into four thick slices, keeping the slice intact. Hold each slice tightly as you insert a skewer through it and cut the round in half like a lollipop stick. Place the onions on a platter or large baking dish.
In a medium bowl, combine the olive oil, Dijon mustard, honey, red wine vinegar,
oregano and salt. Beat until smooth. Use a spoon or brush to coat both sides of the onion slices with the mustard marinade, reserving the rest for grilling.
Set the grill to high heat and clean the grid. Pour a tablespoon of oil into a cup and crumple a square piece of paper towel. When the grill is hot, use grilling tongs to dip the paper towel in the oil and grease the grill.
Place the onion slices on the grill and cook for about five minutes to create grill marks. Carefully flip the onion rings, baste the top with mustard marinade and grill for about five minutes. Depending on the thickness of your slices, you may need to flip the slices and grill for five minutes longer, basting again with mustard marinade.
When the onion slices are soft and well marked, transfer to a bowl, drizzle with the remaining marinade and serve. (Yield: 4 servings)
Garlic Poached Mushrooms With Fresh Basil
• 1 pound small white button mushrooms
• 1 kt water
• 2 garlic cloves, peeled and crushed
• 1 bay leaf
• 1 tbsp. lemon juice
Dressing
• 3 tbsp. balsamic vinegar
• 3 tbsp. extra virgin olive oil
• 1 tbsp. fresh basil, chopped
• 1/2 tsp. chopped garlic
• Pinch of white pepper
• Pinch of salt
• 1/2 tsp. tamari (optional)
Wash mushrooms, remove stems and set aside. In a deep saucepan, combine the water, bay leaf, lemon and 2 crushed garlic cloves and bring to a boil. Add mushrooms, bring to a boil and poach until mushrooms are tender, about 3-5 minutes. Remove the mushrooms from the pan, drain well and let them cool in the fridge for 30 minutes.
In a stainless steel bowl, whisk together balsamic vinegar, olive oil, basil, garlic, pepper, and tamari (optional). Add the cooled mushrooms and toss them around. Let stand for 15-30 minutes to allow the flavor to develop, stirring occasionally. (Yield: 4 servings)
Blackberries and Brie Frittata
• 1 teaspoon. butter for the pan
• 9 large eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 7 ounces. ripe brie
• 6 ounces. blackberries, washed and beaten
dry
Preheat the oven to 375 degrees. Brush a cake tin with the butter. Beat the eggs in a medium bowl and whisk in salt and thyme. Tear the brie into small pieces, add to the egg mixture and sprinkle over the berries. Gently fold in the brie and blackberries and pour into the prepared pan. Bake for 30 minutes or until golden brown and puffed. Serve warm or chilled. (Yield: 6 servings)
Chicken Chilaquiles
• 1 16 oz. jar of tomatillo salsa
• 1 c. chopped white onion
• 1 jalapeño, seeded and diced
• 3 poblano peppers, seeded and diced
• 1/2 bunch coriander, finely chopped
• 6 cloves garlic, finely chopped
• 1 teaspoon. sea salt
• 1 pound chicken tenders
• Tortilla chips
• 1 1/2 c. crumbled queso fresco
cheese
Optional toppings
• 1 1/2 c. diced avocado
• 1/2 c. chopped coriander
• 1/2 c. sliced radish
• 1 lime, cut into wedges
Mix the salsa, onion, bell pepper, coriander, garlic and salt in a food processor or blender. Pour the mixed sauce into a frying pan over medium heat, add the chicken breasts and cook for 8 minutes, turning halfway through
through cooking time, until chicken is cooked through.
Line a rimmed baking tray with baking paper. Place a layer of tortilla chips on the baking sheet, pour over half of the chicken and sauce and add half of the queso fresco. Add a second layer of tortilla chips, chicken, and sauce, then top with the remaining queso fresco and your choice of optional toppings. Serve immediately. (Yield: 4 servings)
Lemon Ricotta Pasta
• 1 (16 oz.) package whole wheat
linguine
• 1 1/2 c. semi-skimmed ricotta cheese
• 1/2 c. reserved pasta water
• 2 tablespoons. chopped fresh garlic
• 2 tablespoons. lemon peel
• 2 tablespoons. lemon juice
• 1/2 tsp. red pepper flakes
• 1/2 tsp. sea salt
• 2/3 c. Grated parmesan cheese
• 1/2 c. chopped chives
Cook the pasta al dente in salted water according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the linguine in a colander, shaking to remove excess. Mix the ricotta, reserved pasta water, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl. Toss with the warm pasta, top with grated Parmesan cheese and chives. Serve immediately. (Yield: 4 servings)
Hoisin Roasted Cauliflower
Recipe by: Molly Herrmann
• 1 head of fresh cauliflower, washed;
florets separated into small pieces
• 3 tbsp. hoisin sauce
• 1 tbsp. rice wine vinegar
• 1 teaspoon. sesame oil
Preheat the oven to 400 degrees. Combine hoisin, vinegar and sesame oil in a small bowl and pour over the cauliflower and toss together. Spread the cauliflower in a single layer on the baking sheet and roast in the oven for 35-40 minutes or until tender, turning the cauliflower after 20 minutes. (Yield: 4 servings)
