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


  • 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


  • 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.


  • 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.

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


  • 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


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.


  • 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)


  • 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:


  • 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


  • 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.


  • 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


  • 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:


  • 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


  • 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:


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


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

From the July 16 Co-op newsletter:


  • 3 Cucumbers
  • 3/4 C Sugar
  • 1 C White Vinegar
  • 8-10 Ice Cubes
  • Salt to taste


Thinly slice cucumbers. You choose if you want to leave the skin on or take it off. Place in a non-reactive bowl.

In a saucepan combine white vinegar and sugar, cook till sugar dissolves.

Once cool, pour the sugar/vinegar mixture over the cucumbers.

Top with salt and ice cubes. Place in refrigerator.

Once the cubes melt, the salad is ready.

You could add if you’re feeling fancy: Sesame seeds, dill, cayenne, garlic, onions, basil, parsley, mint, or pepper.

Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

From the July 2 Co-op newsletter, courtesy of Kim Vodden:

Cantaloupe makes great salsa, just combine with lime juice, garlic, cilantro, some onion, and of course salt & pepper- So refreshing!

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