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December Recipes from Cooking With Chad

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Muffin-Tin Quinoa Salmon Cakes

Recipe adapted from eatingwell.com

Serves 6

Ingredients:

2 cups cooked quinoa

2 (6 ounce) pouches pink chunk salmon, drained

½ cup finely chopped onion (1 medium)

3 Tbsp chopped fresh chives

2 cloves minced garlic

1 cup panko breadcrumbs

¾ tsp lemon-pepper seasoning

½ cup milk

2 eggs, lightly beaten

2 egg whites, lightly beaten

2 Tbsp olive oil

1 (6 ounce) container plain Greek yogurt

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper to taste

6 cups greens of choice

1 lemon, cut into wedges

Instructions:

Preheat oven to 350. In a large bowl stir together cooked quinoa, salmon, onion, 2 Tbsp of the chives, and garlic.

In another medium bowl, stir together panko and lemon-pepper seasoning. Add milk, eggs, egg white, and oil and stir until combined. Add panko mixture to salmon mixture and stir to combine well

Coat 12 muffin cups with cooking spray. Divide the mixture between all the muffin tins evenly (about a heaping 1/3 cup in each). Bake about 25 minutes until tops are golden.

While muffin cups are cooling down, make a sauce by stirring together the yogurt, mustard, lemon juice, pepper and the remaining 1 Tbsp of chives.

Serve salmon muffins on top of the greens along with a lemon wedge and lemon-mustard sauce.

Spicy Lime Black Beans

Recipe adapted from BrainHQ.com

Serves 4

Ingredients:

2 cups dried black beans

2 tsp dried oregano

1 tsp salt

2 Tbsp olive oil

1 medium white or yellow onion, chopped finely

1 red bell pepper, chopped finely

3 cloves garlic, crushed

2 tsp cumin

1 Tbsp hot sauce, chili powder or other hot seasoning to taste

Juice of 2 oranges or ¼ cup orange juice

Juice of 1 lime or another tablespoon of orange juice

1 Tbsp white vinegar

Instructions:

Rinse beans and soak overnight in cold water

When ready to cook, drain soaking water and rinse again

Put beans in a large pot with oregano, salt and 5 cups water. Bring to boil, then reduce heat to simmer and cook until beans are soft but not completely cooked – about 40 minutes.

Meanwhile, heat olive oil in a saute pan over medium heat and cook onions and peppers until soft, add chili powder, cumin, and garlic and saute another 30 seconds.

Remove cooking liquid from beans until there is about ½ inch of liquid above the beans.

Add sautéed onions and spices to beans and cook another 45 minutes more until beans are thick and cooked through.

Turn off heat and stir in orange and lime juice. Taste and salt and other spices to taste.

*For quick version use 2-15.5oz cans of drained black beans, add to pot with about 1 cup water or broth or choice. Start these to simmer while completing step 4. Add the onions and spices and cook 10 minutes or until beans are thick and cooked through, then complete step 7.

Spiced Pears and Pomegranate

Recipe adapted from Allrecipes.com

Serves 2-3

Ingredients

3 pears – peeled, cored and cut into wedges

Seeds from 1 pomegranate

1 tablespoon fresh lemon juice

2 tablespoons light brown sugar

 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons finely chopped almonds (optional)

4 sprigs fresh mint leaves for garnish (optional)

Directions

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Warming Carrot, Ginger and Turmeric Soup

Adapted from larencariscooks.com

Serves 4

Ingredients:

3 Carrots

1 White Onion

3 cloves garlic minced

1–inch Piece of Fresh Ginger finely grated

2 inch Piece of fresh Turmeric finely grated

4 cups Vegetable Stock

1 tbsp Lemon Juice

Canned Coconut Milk (for topping)

Black Sesame Seeds (for topping)

Instructions:

Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.

Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.

Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.

Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

Create a Personalized Gift Basket

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Littleton Co-op is a great source for local, unique and flavorful products that delight, inspire and nourish body and soul. Create a special holiday gift basket for friends, family and co-workers by choosing a selection of items that they will enjoy!

Customization is key
The key to creating a thoughtful gift that will truly be appreciated is understanding your recipient. Is she the person you turn to for health and exercise tips? Does he always have the low-down on the latest food trends? Are they regulars at the farmers market and love local farm tours?

Make a list, check it twice
Once you have settled on a theme, brainstorm a list of complementary items, determine your budget and begin exploring the options at the co-op.

Presenting your present
Baskets are nice, but a reusable lunchbox or tote bag, mason jars, metal, wooden or ceramic bowls, even backpacks or messenger bags are practical (and reusable!) options. Or wrap your items furoshiki- style, with a pretty scarf, table linens, or a co-op t-shirt.

Gift basket ideas

  • The Foodie – Chutney, chili or curry paste, spice blends, wooden spoons and a cookbook
  • The Party Host – Fine cheeses, spiced nuts, dates and figs, fine crackers
  • The Locavore – Seasonal fruits and vegetables, jams and preserves, salsas, honey, cheeses
  • The Office Mate – Fine coffee and teas, tea infusers, biscotti, fine chocolate, utensils
  • The Health Nut – Energy bars, protein shake mix, Emergen-C, yoga mat
  • The College Student – Energy bars, trail mix, snacks, socks, Emergen-C and a co-op gift card
  • The Beauty Basket – Hair and skin care, essential oils, bath salts, aromatherapy candles

This article originally appeared on Co+op Stronger Together

November Recipes from Cooking With Chad

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Healthier Deviled Eggs

Preparing the eggs:

Place steaming basket in a pot and enough water for steaming without rising above the steam basket.

Once water is at a rolling boil, add desired number of eggs to the steam basket, cover and steam for 15 minutes. Cool eggs immediately in an ice bath or cold running water. Crack, peel and place in an airtight container until ready to fill.

Fillings:

Cut eggs in half, lengthwise and reserve cooked yolks in a separate bowl. Make one of the following filling recipes and spoon/pipet back into the egg halves. Keep refrigerated until ready to serve.

Beet & Hummus Deviled Eggs
Makes 24 halves

Ingredients
dozen hard–boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 roasted beet, peeled, quartered
1/2 cup classic hummus
salt to taste
1/3 cup crumbled feta
3 tablespoons dill

Directions
1. Puree egg yolks, roasted beet and hummus in a food processor till smooth. Season with salt.
2. Spoon or pipe into egg whites.
3. Top the deviled eggs with feta and dill. Refrigerate, covered, until serving

Crab Deviled Eggs

Makes 24 halves

Ingredients

1 dozen hard–boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup plain Greek yogurt
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Old Bay seasoning and minced fresh parsley to garnish

Directions

1. In a bowl, mash yolks. Stir in all remaining ingredients.

2. Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Avocado Deviled Eggs

Makes 12 halves

Ingredients:

2 slices bacon, diced
6 large eggs
1 avocado, halved, seeded and peeled
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
1/4 teaspoon cayenne pepper

Directions:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.

Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.

In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.

Spoon or pipe into egg whites. Refrigerate, covered, until serving.

Top with bacon and garnished with chives and cayenne pepper, if desired.

Pot Luck Picco de Gallo and Salsa

Makes about 4 cups

Ingredients
1 cup finely chopped white or red onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped, to taste
for heat
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)

Instructions
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let
it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add
more salt if the flavors don’t quite sing.
For the best flavor, let the mixture marinate for 15 minutes or several hours in the
refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid
transferring too much watery tomato juice with your pico. Pico de gallo keeps well in
the refrigerator, covered, for up to 4 days.

Chad’s Bok Choy Salad

Makes 8 servings

Ingredients

FOR THE SESAME DRESSING:

¼ cup light brown sugar
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce

FOR THE BABY BOK CHOY SALAD:

2 tablespoons olive oil
1 package ramen noodles crumbled, seasoning packet discarded
¼ cup sliced almonds
1 bunch baby bok choy sliced (5 – 6 bulbs)
1 cup of other sliced/shredded veggies (cabbage, bell pepper, carrot, etc.)
5 scallions chopped

To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

In a large bowl, combine baby bok choy, veggies, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature immediately.

Chocolate Coconut Bliss Balls

Adapted from a recipe at www.theendlessmeal.com

Ingredients

1 and ½ cups finely shredded coconut, plus extra for garnish
3 Tablespoons liquid honey (or maple syrup)
3 Tablespoons coconut oil, melted
½ teaspoons vanilla extract
½ cup good quality, dark chocolate chips or chopped dark chocolate

Instructions

Add coconut, honey, coconut oil and vanilla to food processor and process on high until mixture sticks together. Form 12 1-inch balls, pressing them firmly in your hands. Ball don’t need to be perfect, just stick together. Also normal for oil to squish out a little while forming balls. Place balls on a tray lined with parchment paper and refrigerate for 1 hour.

Gently melt the chocolate on low heat or microwave in 20-30 second increments, stirring often

Take the balls out of the fridge -they will be easier to work with now to form perfect balls

Drop one ball at a time into the chocolate and use a spoon to cover the ball with chocolate. Use a fork to remove the ball from the chocolate and tap against the pan to shake off excess. Transfer back to the parchment paper-lined sheet carefully. Place back in the fridge until chocolate hardens and ready to serve.

 

How to Create the Perfect Cheese Platter

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If there’s one plate of food that says “party,” it’s the cheese platter. Enticing and satisfying enough to carry a celebration on its own, the cheese plate is also the perfect attraction for introducing guests to one another before the main course.

Putting together a spectacular cheese platter is easier than you might think. Here are a few tips:

The cheese platter

Serve cheese at room temperature. The cold from the refrigerator inhibits its flavor, so take your cheese out half an hour before guests arrive to allow it to “bloom.”
Provide a serving utensil for each variety of cheese on your tray.

Serve a selection of three to five contrasting cheeses. Think different tastes, colors, and textures, like mild with robust (like Brie with blue cheese), fresh with aged (like Boursin with aged Gruyere), or soft with hard cheeses (like chevre with Parmesan).

Create a themed tray by offering cheeses from one region or source, or showcase an array of cheeses made from different milks (cow, goat, sheep).

Accompaniments

Whether you serve them individually or on the same platter, some foods are perfect complements to cheese. These include:

  • Fresh and dried fruits
  • Crostini, flatbread, and other crackers
  • Hearty and crusty breads
  • Olives
  • Nuts
  • Honey

To create an antipasto platter, include a mix of marinated vegetables and cured meats.

Wine and beer cheese pairings

In general, a wine that comes from the same geographic area as the cheese will be a good match. Here are some other pairings:

  • Goat cheeses and dry red wines
  • Cheddars with sweet wines and pale and brown ales
  • Fresh, medium, and hard cheeses with crisp, fruity red or white wine
  • Cheeses with bloomy rinds (like Brie) and fruity red wines or light, dry champagnes
  • Swiss cheeses with dark lagers, bocks, and Oktoberfest beers
  • Feta and wheat beers
  • Sweet cheeses with fruity beers

Check out the cheese offerings—especially any local cheeses—at the co-op! And if you’re feeling overwhelmed by the array of choices, just ask the staff for recommendations (including wine pairings). Then just sit back and wait for the doorbell to ring—your celebration will be off to a flavorful start!

 

This article originally appeared on Co+op stronger Together.

Everything You Need to Know About Pie Dough

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By Megan Dorn, from Co+op Stronger Together

I’ve always loved pie, in particular my Aunt Susie’s apple pie. When I was a kid she would bake one, wrap it up and give it to me for my birthday. Did I sit around the dinner table and share the delicious pie with my family? Absolutely not. I would literally hide it under my bed, devouring a slice before school, another after school and usually one more before bed…then repeat. That’s how good it was (and still is!).

Pie is one of those all-American, all-seasons treats that is always better homemade. It is also incredibly versatile. The size, shape and design can be tailored to the baker’s own liking and creativity and the fillings can be easily changed to reflect the ebb and flow of the seasons.

The 3:2:1 pie dough ratio

To my delight, when I was in culinary school, how to make a proper pastry crust was the very first skill I learned. The most flaky, tender crust comes down to a simple 3:2:1 ratio of ingredients—flour, fat, water— no actual recipe needed. Once I understood 3:2:1 pastry crust (which isn’t hard, I promise) I had the foundation for not only pies, but also tarts, galettes, pot pies, hand pies and more.

The “3” in this ratio is flour. I like to use pastry flour because it contains less gluten than all-purpose flour and therefore creates a more tender crust, but all-purpose flour will work just fine if that’s what you have on hand. The “2” is fat. Butter is the most common type of fat used, but other solid fats will work as well. Lard produces some of the flakiest crusts I’ve ever tasted and I’ve successfully used coconut oil to create a vegan crust. I’ve even substituted chicken or bacon fat for a portion of the fat amount in savory applications. Whatever fat you choose, it must be cold and solid (no liquid oils as they don’t create the necessary air pockets for a light, flaky crust). The “1” is ice cold water. Not much to explain here, but I will say that I dissolve about 1/4 teaspoon of salt per batch to make the water extra cold.

So, now what? The amounts in the 3:2:1 ratio refer to the weight (e.g. 3 oz. flour, 2 oz. fat, 1 oz. water). With those exact measurements you could make a pie crust, but it would be quite small. To know exactly how much dough you need you must first know how big your pie pan is. A basic rule of thumb: one inch of pan equals one ounce of dough. Since all of my pie pans are nine inches, I almost always say that one batch is nine ounces, giving me the following recipe.

Pie dough recipe by weight:
4.5 ounces flour + 3 ounces fat + 1.5 ounces water + 1/4 teaspoon salt = 9 ounces

How did I come up with those amounts? There’s a little math coming your way, so bear with me. We need a total of 9 ounces, and we’re dealing with 6 parts total (3 parts flour + 2 parts fat + 1 part water), so:

9 oz./ 6 parts = 1.5 oz./ per part

Which means:
3 x 1.5 oz = 4.5 oz flour
2 x 1.5 oz = 3 oz. fat
1 x 1.5 oz. = 1.5 oz. water

And that’s your recipe. If you’re making a pie that requires a top crust, just double the recipe

I was never a star student in math class, so if you need to digest that a bit, I totally understand. Take a moment…

So what if you don’t happen to have a kitchen scale? Never fear. One cup of flour weighs roughly 4.5 ounces. How convenient! And 1 ounce equals 2 tablespoons. With this in mind, here’s the same recipe as above for a single batch.

Pie dough recipe by measurements:
1 cup flour + 6 tablespoons fat + 3 tablespoons water + 1/4 teaspoon salt

How to mix pie dough

Now let’s talk method. The most important step is cutting the cold fat into the flour. If you don’t do this, you’ll lose the flakiness, which, for me, makes pie worth every single calorie. The easiest way to do this is with a food processor. Add your flour and then your cold fat (cut up into smaller tablespoon-size chunks). Now pulse the machine until the mixture creates pea-size pieces of fat evenly distributed throughout the flour. With the machine running, stream in your water until the mixture forms a dough. You may need to add slightly more water if your mixture is too crumbly, but don’t add too much more or your crust will turn out tough. A little crumble is what you’re looking for and the uglier the dough, the better it tastes.

If you don’t have a food processor, you can cut your butter using a pastry blender, two butter knives (using the simple scissor cut method). Just put your flour in a bowl, add your cold butter or other fat and start cutting away until you get those pea-size pieces. Then make a well in the middle of your mixture, add your water and combine by hand until a dough forms.

Done!

Chill pie dough before using

Well, almost…if you’re just making a single batch, form the dough into a disk, wrap it up and place it in the fridge to chill for at least an hour. If you’re making a double batch, divide the dough in two and do the same thing. What do I do? I make a gigantic batch (usually six or seven at a time), wrap them up tightly in single, nine-ounce disks and keep them in the freezer for future use. When you need one, pull it from the freezer and thaw it in the refrigerator overnight.

How might you use your fabulous pie dough? Here are some tasty pie and tart recipes to whet your appetite.

 

This post originally appeared on the Co-op Stronger Together website.

Beverage of the Week: Downeast Cider Winter Blend

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Downeast Ciders are one of the Co-op’s most popular hard ciders, in part because they are unfiltered. Arriving this week is their Winter Blend seasonal, just in time for our first snowfall.

Downeast Cider’s Winter Blend is an interesting recipe with toasted oak chips, cinnamon bark, nutmeg, and a little extra kick to help you forget that you have to go back out and finish shoveling.

Pick some up today at the Co-op to help you get through another New England Winter.

How to Shop in Bulk

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Have you ever shopped in our bulk department? If you’ve never been before it can seem a little intimidating, but it’s actually very easy….. and fun!

Shopping in bulk is a great way to save money on items that you use regularly. In our bulk bins you’ll find pantry staples like fair trade coffee, loose leaf tea, spices, whole grains, pasta, flour, beans, baking ingredients, and nuts, as well as specialty items like gluten free flours, medicinal herbs, and fair trade chocolate. You can even buy liquids like soap, local honey, vinegar, and oil! Each item has its own unique PLU Number that you write on your container so our cashiers can identify the item and ring it up properly.

So you know what you want to buy, but what should you put it in? For your convenience we have plenty of containers, jars, and bags on hand, which is useful if you’re just getting started. You can also bring and re-use your own containers which prevents waste from ending up in the landfill. Just ask a friendly bulk associate for help labeling the tare weight of your container, and then fill it up!

Right now is an especially good time to stop by the bulk department because we are having our annual Bulk-O-Rama Sale through November 14th. So come check out our bulk department and say hello!

Beverage of the Week: Bell’s Brewing Arabicadabra

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As our evenings get darker earlier, our selection of beers at the Co-op gets darker too. The stouts and porters start popping up in a wider variety of flavors and brands. One of my favorites is Bell’s Arabicadabra (pun intended). A little brewers’ magic in the Bell’s Brewery transforms locally roasted Arabica beans and a variety of specialty malts into a creamy, intense coffee stout. Enjoy before it disappears.

Arabicadabra is brewed with a cold coffee extract made at the brewery using a combination of fair trade, organic Nicaraguan coffee beans and Sumatra coffee beans. Lactose is also used for creaminess (those with dairy allergies or sensitivities should take note). It was inspired by Milchkaffe, another specialty Bell’s beer.

Check out this and other great new dark beers from Bell’s Brewery in the warm beer section at the Littleton Food Co-op. -Ed

October Recipes from Cooking With Chad

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Creamy Homestyle Turnips

Ingredients

  • Creamy 2 Tbsp butter
  • 3 Cloves garlic, minced
  • About 2-2 1⁄2 pounds of turnips cut into small cubes
  • 3⁄4 cup heavy whipping cream
  • 1⁄4 cup chicken stock
  • 1⁄2 cup grated Parmesan cheese
  • 1 green onion, minced
  • 1⁄2 tsp oregano
  • 1⁄2 tsp parsley flakes
  • Salt and pepper to taste

Directions

1. Melt butter in large skillet over medium heat
2. Add cubed turnip and cook until just tender – 5 minutes
3. Add minced garlic and cook until it starts to brown – 2 minutes
4. Add cream to turnip, bring to simmer and cook until tender -10 minutes
5. Add parmesan cheese, green onion and seasonings – cook 1-2 minutes

*use the chicken stock to thin the mixture if needed
Serves Four

Pink Lentil Curry

Ingredients

  • 1 1⁄2-2 cups pink lentils
  • 1 Tbsp avocado oil or expeller pressed canola
  • 1⁄2 cup carrots, chopped
  • 1⁄2 cup celery, chopped
  • 1 cup onion, chopped
  • 1-2 cups cabbage, chopped
  • Curry powder to taste
  • 4 cloves garlic, minced
  • 1 Tbsp minced ginger root
  • 1 Tbsp soy sauce, or to taste

Directions

1. Pick through lentils and remove and debris, rinse thoroughly in a colander
2. Place lentils in a pot with enough water to cover (usually 3 cups to 1 cup of lentils)
3. Bring to boil and quickly lower heat to simmer, partially covered, until lentils are thick and tender – 15-30 minutes
4. While lentils are cooking, heat oil in a skillet and add vegetables and cook until barely tender – 7 minutes
5. Stir in curry powder, ginger and garlic and simmer a few more minutes
6. Add vegetables and soy sauce to lentils. Toss together, adjust seasonings and cook to blend flavors for another few minutes.
*can be served as a hearty side dish or as a meal with some rice or topped with a fried egg

Pumpkin Pie Chia Pudding

Ingredients

  • 1 1⁄2 cups milk or milk alternative
  • 3⁄4 cup pumpkin puree
  • 12 drops of SweetLeaf stevia drops, 3 Tbsp Swerve, or as little sugar as needed to sweeten.
  • • 1 tsp vanilla extract
  • 1⁄2 tsp cinnamon
  • 1⁄4 tsp ginger
  • 1⁄4 tsp nutmeg
  • 1/8 tsp ground clove
  • 1/4 cup chia seeds

Directions

1. Whisk together milk, pumpkin, vanilla and spices in a bowl
2. Whisk in chia seeds
3. Allow to chill in refrigerator for a couple hours or overnight

* To prevent the seeds from forming clumps, it helps to give the
pudding a second stir after the first 15 minutes in the refrigerator.

Shredded Brussels Sprouts Salad

Ingredients

  • 1 pound Brussels Sprouts
  • 1⁄2 cup dried cranberries
  • 1 ripe avocado, diced
  • 1⁄4 cup shredded Parmesan cheese
  • 2 Tbsp freshly squeezed lemon juice
  • 6 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Directions

1. Shred the Brussels sprouts using a mandolin, food processor or sharp knife
2. In a large bowl, toss the sprouts with the other 3 ingredients
3. Whisk the lemon juice with olive oil and salt and pepper
4. Dress the salad with the dressing and season with additional salt and pepper to taste.

Serves Four

Cooperatives Putting Community First: La Riojana Olive Oil

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La Riojana Cooperative olive farmers harvest organic olives that will soon be cold-pressed into olive oil.

Olive oil is a key part of what makes the Mediterranean diet good for your health, but when you buy La Riojana fair trade organic olive oil, your purchase also benefits the health of an entire community. Fair trade certification empowers members of La Riojana Cooperative in Argentina to invest in community projects, like the building of a new healthcare center in their local village of Tilimuqui.

Food co-ops like ours are proud to partner with La Riojana Cooperative, the largest certified fair trade wine and olive oil cooperative in Argentina, to bring our customers a meaningful choice when it comes to everyday healthy cooking staples like olive oil. Just like a food co-op, La Riojana is a company built by the community to benefit the community. Over 500 family farmers and winemakers collaborate to produce wines and olive oils to rival those from the Mediterranean. You can find their olive oil in food co-ops across the country, many also carry their fair trade, organic wines too.

Fair trade certification is the factor that significantly sets La Riojana apart from its South American peers in the olive oil and wine industry. Fair trade standards ensure fair prices and a living wage for farmers, establish safe working conditions, protect human rights and provide for community development projects. Since their certification in 2006, La Riojana has completed 36 community development projects, including establishing a local water facility to provide fresh running water, and the construction of the community’s first secondary school for kids age 13-18. Most recently, they’ve turned their attention on improving local access to healthcare.

Availability of healthcare is central to a community’s ability to grow and flourish. La Riojana’s clinic project will offer medical care for over 10,000 people in the region and includes the purchase of the region’s first ambulance. In addition to providing general medical care and outpatient services, the new health center will offer maternity care and services for babies and young children. It will also be a dedicated research and treatment facility for regional endemic diseases, in partnership with the local university, Universidad de Chilecito.

 

 

This article originally appeared on the Co+op, stronger together website.



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Upcoming Events

Upcoming Events

  • Putting Your Gardens to Bed

    Putting Your Gardens to Bed

    Reservations are limited to 10 participants. Workshop will be in our Co-op cafe. Bring your fall gardening questions!
  • Co-op Pumpkin Carving Party

    Co-op Pumpkin Carving Party

    Come carve a pumpkin for the Littleton’s Gathering of the Jack O Lanterns – October 30th. Limit 10 participants. Carving …