SCoop Cookin’ for week of 1/8

You can find the “green smoothie recipes” on an old blog post.

Here go a few more to use up produce you buy at our coop market:

Delicious Baked Apples contributed by Susan Obrien

*If you baste these while they are baking, with their own juices, they are delightful*

6 lg Apples, carefully cored but otherwise intact
1/4 c chopped walnuts
1/2 c currants or raisins
1/4-1/2 c organic brown sugar (depending on how sweet apples are
1 tsp ground cinnamon
1/2 tsp grated nutmeg
6 tblsp organic maple syrup
Cashew Creme Frosting (optional on p. 171)

You can download additional recipes:
Veggie Ratatoulle over Rice
Curried Vegetable Stew
– Delicious Baked Apples

German Potato Salad courtesy of Jennifer Olmstead

Chop in pieces 4slices of bacon
Boil 1lb of potatoes, chopped
Sauté 1c celery, 1small onion in fat, 4min or translucent
Add chopped dill pickle
1/2 c broth or water
1/4c apple cider vinegar
1tsp sugar
1tsp paprika
1tsp dry mustard

Just to a boil for 1 min and toss potatoes with bacon bits

*adapted vegan version*
omit bacon and use coconut oil or broth of choice
I season mine with a homemade veggie bullion cube when I saute the celery and onions.

Meditteranean Kale Salad contributed by Michael Miller

– Kale (de-stemmed)
– (sauce) shoyu, apple cider vinegar, olive oil, honey
– sliced apricots, golden raisin, red raisins (dried and soaked)
– sundried tomatoes (dried and soaked)
– raw chopped walnuts, soaked and dried

Secret tips on prepping Kale:
– tear two spots and rip down stem with one motion
– roll kale leaves up and then final chop with slice straight down the length
– use good source of oil, sodium and acid to break down the fiber and give it a “cooked” texture

Add variety: chopped apple, avocado, cucumber



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