Garlic


From the March 11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1 bunch Swiss chard (chopped into thin strips)
  • 1 red bell pepper (thinly sliced)
  • 1/4 head red cabbage (grated)
  • 2 carrots (shaved into strips with peeler)
  • 2 T sesame seeds

Dressing:

  • 3 T sesame oil
  • 4 T soy sauce (tamari, or nama shoyu)
  • 4 T rice Vinegar
  • 1/4 tsp grated fresh ginger (store it in the freezer and it lasts forever)
  • 2 cloves garlic
  • 1 T agave syrup (or dissolve honey in a little warm water)
  • Optional: A little grated lemon peel, orange peel, or fresh o.j.

Instructions:

  • Toss together all the veggies.
  • Mix dressing ingredients together in a jar.
  • Pour over salad and top with sesame seeds.
  • Let salad marinate for at least one hour.
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From the Jan 28th Co-op Newsletter, courtesy of Mary Duman:

Ingredients:

  • ¼ c. apple cider vinegar
  • ¼ c. chopped sun-dried tomatoes
  • ¼ c. chopped scallions, white parts only
  • 1 garlic clove, minced
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 bunch collard greens, washed
  • 1/8 c. olive oil

Directions:

Combine ingredients in a bowl and refrigerate overnight.

From the Jan 28th Co-op Newsletter, courtesy of Mary Duman:

Traditional collard greens are made with ham hocks but for those of us that don’t cook with ham hocks, I have come up with a few alternatives.

Ingredients:

  • 4 strips thick-sliced bacon, sliced crosswise into 1/2” pieces (without nitrates!)
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 T sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Several dashes hot sauce
  • 1/4 c. apple-cider vinegar
  • 2 lbs collard greens, stems removed, sliced into 3” wide strips (can substitute kale or chard)
  • 1 c. chicken broth (or water)

Directions:

  • Saute bacon and add onions, cooking until onions start to brown.
  • Add garlic, sugar, salt, pepper, and hot sauce and cook for a few more minutes.
  • Add vinegar and simmer until liquid reduces by half, stirring and scrapping bottom of pan.
  • Simmer until greens are soft and serve with hot sauce and cooking liquid.

*For vegetarian collard greens, you may substitute soyrizo, a soy alternative to chorizo, for the bacon and add a few dashes of Bragg’s Liquid Aminos (omit salt).
**For an even healthier alternative, try raw greens.

From the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 3 Large beets
  • 4 Cloves garlic
  • Zest and juice of one lemon
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp fresh thyme (I have used dried)
  • 1/4 Cup feta cheese

Instructions:

  • Preheat oven to 400 degrees.
  • Peel beets, cut in half, and slice into 1/4″ slices.
  • Place in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
  • Bake in oven for 40-45 minutes until beets are fork tender.
  • Remove from oven, place on serving platter and top with fresh thyme and feta.

From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ever since I quit eating dairy products, I have had periodic cravings for macaroni and cheese.  Fortunately, after stopping my consumption of dairy, I discovered that I didn’t have allergies.  My congestion and my dry eyes went away completely and avoiding dairy is easier now that I know how it makes me feel.  However, I have been on a quest for the perfect substitute for that nurturing, creamy, gooey dish.  Here is my latest version for anyone interested in a healthy substitute.

Ingredients:

  • 1 head cauliflower
  • 16 oz. package pasta  (we use brown rice)
  • 1/2 cup raw cashews
  • 1 cup vegetable broth (or cauliflower water from steaming, add a bay leaf, onion scraps, celery leaves)
  • 1/4 t. brown mustard
  • 2 T. nutritional yeast (you can find this at a health food store or just leave it out…its also good on popcorn)
  • 1 onion
  • 2-3 cloves garlic
  • 1/4-1/2 t. curry powder
  • 2 T. olive oil

Directions:

  • Steam the cauliflower for about 20 min. or until soft.  Boil past, drain, rinse, and set aside.
  • Sautee 1 onion and garlic in olive oil until soft (if you are in a hurry, just add 1/2 t. of garlic from a jar and skip the onion).
  • Put the cauliflower, broth, cashews, mustard, nutritional yeast, onion mixture, curry powder and a little salt and fresh ground pepper into a blender (high speed preferred).  Puree until creamy and pour over pasta and serve.

Voila!…guilt-free macaroni and cheese!

From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • Japanese Eggplant
  • Sesame Oil
  • Rice Vinegar
  • Soy Sauce
  • Garlic
  • Ginger
  • Sesame Seeds

Directions:

  • Slice the eggplant in 1/2 lengthwise and grill.
  • Cut into cubes and toss with remaining ingredients.

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