Spiced Apple Cider

Warm, spiced apple cider is the ultimate fall drink, perfect for cozying up on cool days. This simple yet flavorful recipe combines local apple cider with aromatic spices like cinnamon and cloves, creating a comforting beverage that's both refreshing and heartwarming. Whether you're enjoying it solo or serving a crowd, this cider is a delicious way to embrace the flavors of the season.

Bradley Tetrault, IT Systems Supervisor

Directions

In a two-quart crock pot add the dark brown sugar and pour apple cider. Add cinnamon sticks, orange peels, and nutmeg into the crockpot.

Place cloves and allspice berries into the center of a small washed piece of cheesecloth; fold up sides and tie with butcher twine or small length of string to create a spice ball. Drop the spice ball into the crockpot.

Set the crockpot to high and allow it to warm for two-three hours. After that you can set it to warm or low.

Use a ladle to add into a cup or mug, add a fresh cinnamon stick or extra dash of cinnamon to each serving if desired.

Ingredients

8 cups Apple Cider

1⁄2 cup Dark Brown Sugar

2 Cinnamon Sticks

8 whole Cloves

8 whole Allspice Berries

2 Orange Peels, cut into thin strips

1⁄2 tsp ground Nutmeg

Black Bean & Quinoa Soup

by Jenny Brizzi, Wellness Buyer

Directions

In a large saucepan or soup pot, heat olive oil over medium heat and add onion, celery and garlic and cook and stir until onion is translucent, about 10 to 15 minutes. Stir in chopped tomato and jalapeño and cook and stir 1 to 2 minutes more.

Add quinoa, cumin, oregano, salt and pepper and toss to mix.

Add broth, stir well, cover, and simmer about 20 minutes, stirring occasionally, until quinoa is nearly tender. Add black beans and corn, and cook 5 to 10 minutes more. Taste for seasoning, stir in lime juice and serve, topped with diced avocado and any other optional garnishes.

Ingredients

2 tbsp Olive Oil

11⁄2 cups Onion, chopped

1⁄2 cup Celery, chopped

3 - 4 cloves Garlic, chopped

1 Roma Tomato, chopped

1 Jalapeño, seeded & minced

1⁄2 cup Quinoa, rinsed

11⁄2 tsp ground Cumin

1⁄2 tsp Oregano

Salt and freshly ground Black Pepper to taste

1 quart low-sodium Vegetable Broth

25 oz canned Black Beans, drained and rinsed

1 cup Corn Kernels, fresh or frozen

2 tbsp Lime Juice

2 ripe Avocados, diced

(optional) Scallions or Cilantro, chopped

(optional) Plain Yogurt

Southern Italian Lentil Soup

by Jenny Brizzi, Wellness Buyer

Directions

Heat olive oil in soup pot over medium heat. Add chopped onion, carrot, celery, and crushed red pepper flakes if using. Cook and stir until softened and lightly golden, about 10 to 15 minutes.

Add garlic and cook and stir 2 to 3 minutes more. Add lentils and cook and stir 1 to 2 minutes more. Add broth, bay leaf, and salt and pepper to taste.

Bring to a boil, then quickly lower to a simmer. Simmer about 40 minutes or until lentils are tender, stirring occasionally. Add parsley and optional pasta, season to taste, remove bay leaf and serve.

Ingredients

2 tbsp extra virgin Olive Oil

(optional) Crushed Red Pepper Flakes

1 medium Onion, chopped

1 medium Carrot, chopped

1 stalk Celery, chopped

1-2 cloves Garlic, chopped

11⁄2 cups Brown Lentils, rinsed

6 cups Vegetable Stock

1 Bay Leaf

Salt and freshly ground Black Pepper to taste

2 tbsp fresh Italian Parsley, chopped

(optional) soup pasta such as Ditalini, cooked

Mushroom Soup with Farro

by Jenny Brizzi, Wellness Buyer

Directions

In a large saucepan or soup pot, heat coconut oil over medium-low heat. Add celery, onion and garlic and cook and stir until onion is soft and golden, about 12 to 15 minutes. Stir in crimini and beech mushrooms, salt and pepper and continue to cook and stir 10 minutes more.

Stir in farro, then add vegetable broth, tamari and thyme. Simmer 20 to 25 minutes or until farro is tender. Stir in parsley, remove thyme sprig, taste for seasoning and serve.

Ingredients

2 tbsp virgin Coconut Oil

1 stalk Celery, chopped

11/4 cup Onion, chopped

2 tsp Garlic, chopped

8 oz Crimini Mushrooms, trimmed and sliced

3.5 oz Beech Mushrooms, trimmed

Salt to taste

Black Pepper to taste

3⁄4 cup Pearled Farro

6 cups low-sodium Vegetable Broth

1 tbsp Tamari

1 large sprig fresh Thyme

2 tbsp fresh Italian Parsley

Parsnip Pear Soup

by Jenny Brizzi, Wellness Buyer

Ingredients

2 tbsp virgin Coconut Oil

1⁄2 cup Onion, chopped

1 tsp Garlic, finely chopped

1 tsp Ginger, finely minced

11⁄2 lbs Parsnips, peeled and diced

2 large Pears, peeled, cored, and diced

1⁄2 tsp dried Thyme

1⁄2 tsp Salt

1/8 tsp freshly ground Pepper

4 cups Vegetable Broth

11⁄2 cups unsweetened Almond Milk

2 tbsp fresh Lemon Juice

1/8 tsp Nutmeg

1 tbsp fresh Parsley, chopped

Directions

Heat coconut oil over medium heat in saucepan. Add onion, garlic, and ginger and cook, stirring often, until softened, about ten minutes. Add parsnip, pear, thyme, salt, and pepper and toss to mix. Add broth and bring to a quick boil, lower to a simmer and then simmer until parsnip and pear pieces are tender, about 15 to 20 minutes.

Mash some of them, or remove and puree half of soup and return to pot. Stir in almond milk, lemon juice, nutmeg, and parsley. Heat just until warm and serve.

Chicken Marbella

by Phyllis Webb, Board President

Ingredients

2 lbs Chicken Thighs, skinless & boneless, cut into quarters

1/2 head Garlic, minced

11/2 tbsp dried Oregano

coarse Salt and freshly ground Black Pepper, to taste

1/3 cup Red Wine Vinegar

1/3 cup Olive Oil

12 pitted Prunes, halved

6 dried Apricots, halved

1/2 cup pitted Castelvetrano Olives

1/3 cup Capers, with a bit of juice

3 Bay Leaves

1/2 cup Brown Sugar

3/4 cup White Wine

1/2 tsp Chili Powder

1/3 cup fresh Cilantro, finely chopped

Directions

In a large bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, apricots, olives, capers and juice, bay leaves, brown sugar and white wine. Cover and let marinate, refrigerated, overnight.

Arrange the chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.

Bake in a 350°F oven for 50 minutes to 1 hour, basting frequently with marinade. Chicken is done when the thickest piece registers 165°F on a thermometer.

Chocolate Date Nut Bars

by Phyllis Webb, Board President

ingredients

1 cup Dates, chopped

1 and 3/4 tsp Baking Soda

11/2 cups boiling Water

2 Eggs

1/2 cup Butter

1 cup sugar

11/2 cup Gluten Free 1-to-1 Flour

3/4 tsp Salt

TOPPING:

1/2 cup Brown Sugar, packed

1/2 cup Walnuts, chopped

1 cup semi-sweet Chocolate Chips

directions

Put the dates and 1 tsp baking soda in a large bowl. Pour boiling water over and stir. Set aside.

In another bowl, beat the eggs and stir in the butter and sugar. Beat until well blended.

Stir into date mixture. Mix flour, salt and baking soda into date mixture and stir together.

Grease a 9x13” pan and add the mixture. The batter should be thin and runny.

In a separate bowl, mix together all topping ingredients. Sprinkle over the batter in the pan.

Bake in 350°F oven for 60 minutes or until a toothpick poked in the middle comes out clean.

Let cool and cut into pieces.

Cozy (and easy) Chicken Soup

by Arianna LaBosco, Fridge & Dairy Buyer

ingredients

1 Whole Chicken

1 White Onion, chopped

3 stalks Celery, chopped

3 Carrots, chopped

32 oz Chicken Broth

(optional) 1 Scallion, sliced,

for garnish

(optional) 1 pound Pasta

(optional) Escarole

directions

Fill your favorite pot with water, add your chicken, and turn up the stove. Let your chicken simmer for a few hours.

De-bone the chicken and throw the pieces back into the pot. Add all of your chopped veggies and let it simmer for an hour or two until they’re done!

Serve over pasta if you’d like, and optionally add escarole and scallions on top.

Rainbow Salad

by Phyllis Webb, Board President

Ingredients

You can really use whatever you have around, but here’s a suggestion!

5 oz local Mixed Greens, washed

1 Avocado, cubed

2 Clementines, separated & cut into pieces

seeds from 1 Pomegranate

1 cup Pecans, chopped

1/2 cup Feta, cubed

1/2 cup light Vinaigrette

Directions

It’s a salad, put everything in a large bowl, and toss with vinaigrette to serve!

Experiment with adding leftovers like roasted squash, other greens like sliced Brussels sprouts, or other fruits like some raspberries.

Fire Cider

by Dennis Iodice, Board Treasurer

ingredients

1 onion (chopped)

1/2 cup grated ginger

1/2 cup grated horseradish

1 tbsp ground turmeric

10 cloves chopped garlic

2 chopped jalapeno peppers

1 lemon (zest and juice)

2 tbsp rosemary

apple cider vinegar

honey

Directions

Into a one-quart canning jar, add onion, ginger, turmeric, horseradish, peppers, lemon and rosemary. Fill the jar with apple cider vinegar (with the mother is preferred) to about 2” above the other ingredients. Place a piece of parchment or waxed paper between the metal lid and the jar and cover the jar. Shake well. Store in a dark, cool place for one month, shaking the jar daily.

In a month, pour the resulting liquid into a fresh, clean jar, using a cheesecloth to strain the pulp while pouring. Squeeze the cheesecloth to get all the fire cider mixture out. Add honey 1/4 cup at a time until you reach your desired sweetness.

Use daily as a winter tonic and cold remedy. It’salso delicious in dressings or in stir-fried or steamedvegetables and proteins.