Olive Oil

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


  • 2 Peaches
  • 4 Cups Arugula
  • 1/2 Sweet Onion
  • 1/3 Cup Hard Blue Cheese
  • 1 Tbs Olive Oil (for grilling)
  • Salt & Pepper
  • Balsamic Vinaigrette


  • Cut peaches in half removing pit. Brush both sides of peach with olive oil & season with salt & pepper.
  • Put on medium heat grill & grill for 5 min/side.
  • Remove peaches from grill and de-skin.
  • Let cool. Slice to about 1/4 in thick moons.
  • Toss COOLED peaches with remaining ingredients. YUM!

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.


1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil



Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

From the June 18, 2010 newsletter, by Kim:


2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives


• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

This recipe is adapted from Farmer John’s Cookbook by John Peterson.

Serves 4 to 6

¼ cup coarsely chopped walnuts
1 pound green beans
Salt and pepper to taste
½ squeezed lemon
3 tablespoons olive oil
½ cup shaved parmesan cheese

Toast the walnuts in a dry, heavy skillet until they start to brown
and become fragrant. Be careful not to overtoast them.
Boil water in a large pot. Add beans and salt. Cook 3 to 5 minutes.
Drain beans in a colander and run cold water over them. Trim the
beans if necessary.
In a small bowl, whisk the lemon juice and olive oil until well
combined. Pour this mixture over the beans and toss until well
coated. Transfer the salad to a platter or to plates. Gently scatter
the parmesan shavings on top.

Recipe from KLFulmer:

6 beets
Sea salt and fresh ground pepper to taste
3 sprigs fresh thyme
2 Tbs + 1/4 cup Extra Virgin Olive OIl
2 Tbs balsamic vinegar (make sure gluten free to make this a GF
1 t Dijon Mustard (again, make sure GF)

1- Place rack in middle of oven and heat to 400. Scrub beets and
place on parchment paper which is on top of aluminum foil. The
parchment paper is to avoid aluminum contamination. Sprinkle with
salt and pepper and add thyme sprigs. Sprinkle with 2 T of EVOO.
Wrap foil tightly around beets and bake for 1 hr. or until they are
2. When the beets are just slightly warm slip off their skins. Slice
them into 1/4″ slices and place in serving bowl.
3. In small bowl whisk balsamic vinegar and mustard until smooth.
Slow add the remaining 1/4 cup EVOO whisking constantly until it
thickens slightly. Add salt and pepper to taste. Serve beets at room
temperature covered with the vinaigrette.

2 tbsp butter (I usually use 1tbsp butter + 1tbsp olive oil)
2 leeks, sliced (just the white part or about 1/3-1/2 of the leek)
3 medium potatoes (amount is negotiable)
3 1/2 cups vegetable stock
1 1/2 cups milk
1/2 cup cream (sometimes I use half n half)
salt and ground pepper to taste
chives and croutons (optional garnish)

Melt butter in large pot. Add leeks and cook gently until soft (about 5 minutes). Add potato and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes).

For chilled/blended soup:
Process soup in blender or food processor until smooth. Stir in milk, cream and seasoning to taste. Chill for 2 hours.

For warm/chunky soup:
Turn soup off. Add milk, cream and seasoning. Enjoy.

Last time I added sliced green beans and just a pinch of thyme. Yummy.

by Mitchell Fam

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