More Recipe Ideas Featuring this weeks FM Ingredients!

If you visited us at the Coop this past Tuesday for the 1st Farmers market of the new year, you may have been wittness to the GIANT BEETS!  Don’t be intimidated by their size, for they are awesome when in used in pickling or this recipe:

Raw Rainbow Salad

Makes 2 to 4 servings

Ingredients for rainbow salad

  • 1 large or 2 small red beets
  • 2 medium carrots
  • 1 green apple, peeled and seeded
  • 1 medium or 1/2 large avocado
  • 1 hand full of spinach, chopped
  • 1/8 cup cilantro, chopped
  • 1/4  red onion, diced
  • 1/4 cup sun dried tomatoes
  • 1/4 cup fresh blue berries or 1/8 cup dried
  • 1/4 cup black olives
  • 2 Tb sesame seeds
  • 2 Tb Hemp seeds
  • 2 Tb pumpkin seeds


Ingredients for dressing

  • 2 Tb apple cider vinegar or fresh lemon juice
  • 1/2 tsp good quality salt or 1/2 Tb Bragg liquid aminos
  • 2 Tb olive oil
  • 1 to 2 Tb raw honey (depending on your taste)
  • 1 clove garlic, minced (optional)



In a food processor using the shredder blade, shred beets, carrots, apple, jicama and transfer  to a large mixing bowl.

add reaming ingredients and mix well (you can chop everything by hand but a food processor will cut time way down).

For dressing, in a small mixing bowl or cup simply mix all ingredients (always taste to make sure it is to your liking

before applying to rainbow salad).

Serve raw rainbow salad with a garnish of sesame seeds


The next recipe was contributed by member-owner Patty Eastwood. Some of you may remember this delectable dish from our holiday potluck. Everyone loved it and it uses butternut squash!

Butternut Squash Creamed-Spinach Gratin

yield: Makes 8 to 10 servings
active time: 1 1/4 hr
total time: 2 hr
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
  • 3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
  • 5 tablespoons unsalted butter plus additional for greasing pan
  • 3/4 cup finely chopped onion (1 small)
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • Rounded 1/4 teaspoon freshly grated nutmeg
  • 1 cup heavy cream
  • 4 pounds butternut squash (2 large), peeled, quartered, and seeded
  • 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
  • Special equipment: an adjustable-blade slicer/ I just use a vegetable peeler.


If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.

Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).

Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.

Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

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