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.

How-my-child-learned-to-like-shrimp Alfredo

by Jessy Turner, One of our Owners

Directions

In a tall heavy-bottomed pan slowly melt the butter over medium heat. Add the cream and turn up to a medium-high heat to slowly bring to a boil. Stir often with a wire whisk.

While the butter and cream come up to temp, add the garlic and nutmeg - usually a few grates of the nutmeg should do it. If you don’t have whole nutmeg, 1/8 tsp of ground nutmeg is a fine replacement.

Once the cream and butter come to a simmer, whisk in the Parmesan. Let that simmer for about 5 minutes, stirring often to make sure it doesn’t burn.

Add the snap peas and shrimp and cook until the shrimp are pink and firm; 2 to 3 minutes per side. Do not overcook or th shrimp will become rubbery.

Add the cooked pasta to the pan and combine. Serve topped with more grated Parmesan.

Ingredients

1 pound Shrimp, peeled & deveined

1 pound Pasta, cooked, your favorite shape

1 pint Heavy Cream

1 stick Salted Butter

8 oz Parmesan, shredded

8 ounces Snap Peas, cooked

3 Garlic Cloves, minced Fresh Nutmeg, to taste

Mama’s Meatloaf

by Jessy Turner, One of our Owners

Directions

In a large mixing bowl, mix eggs, onion, most of the ketchup, and a few dashes of Worcestershire sauce until well blended. Add bread crumbs and mix again to combine.

Add both meats. Use a spoon to break up the big lumps and start mixing all the ingredients together. Then use your hands to mix and turn the meat, combining the two meat varieties and incorporating the onions and peppers.

In a 9x13” baking dish or tray, form the meat mixture into a loaf shape. Use a butter knife to cover the top of the loaf with the remaining ketchup.

Cover with foil and bake at 375°F for 11/4 hours or until it is cooked through.

Best served with mashed potatoes and steamed broccoli.

Ingredients

1 pound Turkey, ground

1 pound Lean Beef, ground

3 Eggs

1 White Onion, diced

1 Red Bell Pepper, diced

1 cup Bread Crumbs

1/2 cup Ketchup

Worcestershire Sauce

Salt & Pepper to taste

Tuscan Spaghetti Squash

by Hayley Ranolde, Customer Service Manager

Directions

Preheat oven to 400°F.

Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place cut side down on baking sheet. Bake until the spaghetti squash is tender, 40 to 45 minutes. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash into fine noodle-like strings.

Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.

Ingredients

1 large Spaghetti Squash

1 tbsp Olive Oil

Kosher Salt

Black Pepper, freshly ground

4 slices Bacon

2 Garlic Cloves, minced

11/2 cup Cherry Tomatoes, halved

2 cup Baby Spinach

1/2 cup Heavy Cream

1/3 cup Parmesan, grated Basil, for garnish