Our recipes this week are courtesy of National Co+op Grocers, (found at www.grocery.coop) of which the Natural Harvest Food Co-op in Virginia is a member.
There are a variety of recipes to be found at this website, as well as guidelines on cooking with grains, tofu, legumes, and many other wholesome 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 which are stocked based on freshness, flavor, and nutritional values, as well as respect for animal welfare and the environment.
For more information on the local Co-op, visit www.naturalharvest.coop or call 218-741-4663. Consider becoming a member to support this local community owned store.
Grilled Honey- Dijon Onion Steaks
• 2 large yellow onions
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. 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
hours, 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 grain into four thick slices, keeping the slice intact. Hold each slice firmly as you insert a skewer through it, bisecting the round 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. Whisk until smooth. Use a spoon or brush to coat both sides of the onion slices with the mustard marinade, reserving the rest for grilling.
Turn the grill to high heat and clean the grate. Pour a tablespoon or so of oil into a cup and crumple a square of paper towel. When the grill is hot, use grill tongs to dip the paper towel into the oil and oil the grate.
Place the onion slices on the grill and let cook for about five minutes to create grill marks. Carefully turn the onion slices, baste the top with mustard marinade, and grill for about five minutes. Depending on the thickness of your slices, you will probably need to turn the slices and grill for five minutes longer, basting again with mustard marinade.
When the onions slices are soft and well-marked, transfer to a platter, drizzle with any remaining marinade and serve. (Yield: 4 servings)
Garlic Poached Mushrooms with Fresh Basil
• 1 lb. small white button mushrooms
• 1 qt. water
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 1 Tbsp. lemon juice
• 3 Tbsp. balsamic vinegar
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh basil, chopped
• 1/2 tsp. minced 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 smashed cloves of garlic and bring to a boil. Add mushrooms, bring to a rolling simmer and poach until the mushrooms are tender, approximately 3-5 minutes. Remove the mushrooms from the pot, drain well and cool in refrigerator 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 to coat. Let stand 15-30 minutes for flavor to develop, tossing occasionally. (Yield: 4 servings)
Blackberry and Brie Frittata
• 1 tsp. butter for pan
• 9 large eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 7 oz. ripe brie
• 6 oz. blackberries, washed and patted
Preheat the oven to 375 degrees. Coat a pie pan with the butter. In a medium bowl, whisk the eggs, then whisk in salt and thyme. Tear the brie into small bits and drop into the egg mixture, then sprinkle in the berries. Gently fold in the brie and blackberries, then pour into the prepared pan. Bake for 30 minutes or until golden and puffed. Serve warm or chilled. (Yield: 6 servings)
• 1 16-oz. jar tomatillo salsa
• 1 c. diced white onion
• 1 jalapeño, seeded and chopped
• 3 poblano peppers, seeded and diced
• 1/2 bunch cilantro, chopped
• 6 cloves garlic, minced
• 1 tsp. sea salt
• 1 lb. chicken tenders
• Tortilla chips
• 1 1/2 c. crumbled queso fresco
• 1 1/2 c. diced avocado
• 1/2 c. chopped cilantro
• 1/2 c. sliced radishes
• 1 lime, cut into wedges
In a food processor or blender, blend together the salsa, onion, peppers, cilantro, garlic and salt. Pour the blended sauce into a skillet over medium heat, add the chicken tenders and cook for 8 minutes, turning tenders halfway
through the cooking time, until chicken is cooked.
Line a rimmed baking sheet with parchment paper. Place a layer of tortilla chips on the baking sheet, pour half of the chicken and sauce on top and add half of the queso fresco. Add a second layer of tortilla chips, chicken and sauce, and 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
• 1 1/2 c. part-skim ricotta cheese
• 1/2 c. reserved pasta water
• 2 Tbsp. chopped fresh garlic
• 2 Tbsp. lemon zest
• 2 Tbsp. lemon juice
• 1/2 tsp. red pepper flakes
• 1/2 tsp. sea salt
• 2/3 c. grated Parmesan
• 1/2 c. chopped chives
Cook 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 any excess water. Mix the ricotta, reserved pasta liquid, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl. Toss with the warm pasta, top with grated Parmesan and chives. Serve immediately. (Yield: 4 servings)
Hoisin Roasted Cauliflower
Recipe by: Molly Herrmann
• 1 head fresh cauliflower, washed;
florets separated into small pieces
• 3 Tbsp. hoisin sauce
• 1 Tbsp. rice wine vinegar
• 1 tsp. sesame oil
Preheat oven to 400 degrees. Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat. Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes. (Yield: 4 servings)