People's Food Co-op Recipes

Have one to share? Please send recipes to Heather.

Jump to any recipe from this directory:

• Fresh Cucumber Avocado Soup
• Beet Chocolate Cake
• Creamy Cheesy Chard
• Leek, Potato, & Scallion Soup
• Phoenix Dressing
• Killer Spanikopita (Spinach Pie)
• Sweet and Sour Radish Salad
• Wild Leeks and Garlic Mustard

Ingredients:
cucumbers
1 cup milk
2-3 cups yogurt
avocado (optional)
lime juice and fresh herbs (i.e. dill, cilantro, garlic)
salt and pepper

Directions
Fill blender with chunks of cucumber, milk, yogurt and garlic or garlic scapes. Puree. Add lime juice, fresh herbs (dill & cilantro are what we used), salt and pepper to taste. Add avocado if you'd, but it is good without it too. Adjust texture and flavor with more or less yogurt and herbs. Add other spices if you want!

Ingredients:
2 cups sugar
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3-4 oz. unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Directions
Heat oven to 325 degrees. Grease two 9-inch pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double-boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes.

Ingredients:
1 TBSP olive oil
1 TBSP minced garlic
1 bunch chard, cut into strips
balsamic vinegar
chevre (soft goat cheese)
freshly ground black pepper and sea salt, to taste

Directions
In a frying pan, heat olive oil. Add minced garlic. When garlic starts to brown, add chard. When the leaves turn emerald green but are not limp, drizzle with balsamic vinegar and add lumps of goat cheese to taste. Mix and serve hot.

Leek, Potato, & Scallion Soup

Ingredients:
3 TBSP butter
2-3 leeks, thinly sliced greens and whites (~4 cups)
1 tsp tarragon
1 lb. potatoes, peeled and thinly sliced
4 cups chicken (or veggie) stock
1/2-1 cup sour cream
4 TBSP chopped fresh scallions
freshly ground black pepper and sea salt, to taste

Directions
Melt butter in pot over med-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 TBSP scallions. Add salt and pepper to taste. Sprink each serving with additional scallions.

Phoenix Dressing

Ingredients:
1/2 cup tahini
3 TBSP apple cider vinegar
3 TBSP lemon juice
3 TBSP olive oil
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1/2 TBSP cayanne
and sea salt, to taste

Directions
Combine all ingredients in a food processor or bowl and blend to a consistency you are pleased by. Drizzle liberally on salads or slaws.

Ingredients:
2 large yellow onions, chopped
3lbs fresh spinach (or chard, kale, collard greens, basically any combination of greens)
1/2 bunch of fresh parsley chopped
3T dry dill weed
2 eggs beaten
1/2 container of ricotta cheese (optional)
lots of Valbreso feta cheese crumbled
1 package of fillo dough (found in the freezer section)
3T butter
1T olive oil
sea salt

Directions
Saute onions in a little olive oil until soft. Add coarsely chopped spinach, parsley, dill weed sprinkled with a little salt and just until greens are slightly wilted. Turn off heat and add eggs, ricotta, feta, and salt to taste. In a new pan, melt the butter and add to it olive oil and a pinch of salt. Brush the bottom of a 9"x13" baking pan with the melted butter mixture. Now layer 1/2 of the fillo dough in the bottom, brushing with the melted butter/oil between each sheet. Toss the greens and cheese mixture on top of it and layer the remaining fillo and butter on top. Brush the top with the melted butter and bake at 375 until golden and bubbly (about 45min to an hour, I think). Eat!

Ingredients:
3 medium black radishes
1/2 cup raisins
1/2 cup toasted pecans or pumpkin seeds
3 TBSP honey
4 TBSP brown rice vinegar
2 TBSP minced ginger freshly ground black pepper and sea salt, to taste

Directions
Slice black radish in half, then thinly slice halves into half moons. Toast pecans or seeds on sheet pan at 300 in oven until aromatic. Warm the honey slightly (if needed) and mix with vinegar, add raisins and ginger, toss with radishes and seeds. Add generous amount of black pepper, and salt to taste. Let salad rest in the refrigerator for at least an hour for the best mixing of flavors.

Ingredients:
2 cups garlic mustard leaves (from young plants), washed
8 ramps (wild leeks), washed
1 TBSP butter
almonds, toasted and chopped
celtic sea salt

Directions
Cut whites of ramps from greens. Mince whites; "shave" or chop leaves into fine threads. Heat butter in pan over medium-high heat, once melted add whites of ramps. When fragrant, add garlic mustard. Once wilted, transfer to serving bowl, and dress with ramp greens shavings, toasted almonds, and sea salt.