From Rowena at Moostruck Farms:



  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley


  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil



  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.


  • Combine flour, baking powder, thyme and salt in a bowl.
  • Combine milk and oil; stir into dry ingredients.
  • Drop by teaspoonfuls onto simmering soup.
  • Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Yield:  20 servings.

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 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.


– the white and pale green part of 2 or 3 large leeks, diced
– one grated zucchini (if desired)
– 1 tablespoon unsalted butter
– 1 1/2 cups water
– 1 cup chicken broth
– 1 pound potatoes
– 2 tablespoons minced fresh parsley leaves


In a large heavy skillet cook the leeks in the butter with salt and pepper over medium / low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened. Stir in grated zucchini until hot. In a saucepan, add the water, the broth, and diced potatoes. Bring to a simmer. Add cooked leeks, simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, purée 1/2 of the soup, stir the purée into the remaining soup. Add the parsley, and season with salt and pepper.

by Kathleen

This naturally gluten-free salad is dairy-free vegan yummalicious. If you do eat dairy, a crumble of goat cheese or feta would also be fabulous (but I didn’t miss the cheese).

Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of nutmeg
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Squeeze of fresh lemon juice (or Champagne vinegar if, like me, you’re allergic to lemon)

Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).

Serve in a bowl. Dig in. Be happy.

Karina’s Notes:

Omnivores- add crumbled cooked bacon for a BLT flavor. Or add chopped hard boiled eggs.

For how to cook quinoa see my post: How To Cook Quinoa- The Super Easy Way.”

by Paloma

2 tbsp olive oil
1 onion chopped
2 garlic cloves crushed
4 1/2 cups veggie stock
4 head bib lettuce shredded (I imagine you can substitute any lettuce)
2 bunches scallions
1/2 cup dry white wine
salt and pepper
3 tbsp mayonnaise
1/2 tsp harissa (hot chilli paste)
4 slices baguette
chopped fresh parsley, for sprinkling

Heat the oil in a large sauce pan. Add onions and garlic, and cook gentle for 5 minutes.  Pour in the stock and bring to a boil.  Stir in the lettuce and scallions and cook for about 1 minute, then remove fro heat. Process the soup in a food processor or blender until smooth.  Pour the soup into a large bowl.  Stir in wine and add salt and pepper to taste.  Leave the soup to cool then chill for at lest 2 hours. To serve, combine the mayo and harissa.  Toast the baguette slices on both sides until golden and top with the mayo mixture and a sprinkle of parsley.  Ladle the soup into bowls and float a toast on top of each portion.  Serve immediately.  Enjoy!

from Vegetarian Cooking for Everyone by Deborah Madison

1 or 1 ½ butternut
5 garlic cloves
½ cup chopped parsley
salt and freshly milled pepper
3 tablespoons flour
extra virgin olive oil

Preheat the oven to 325 degrees and oil a shallow earthenware-baking dish.  Peel the squash and cut it into even-sized cubes, from 1/3 inch to 1 inch.  Toss it with the garlic, parsley, salt, and pepper.  Add the flour and toss again until the pieces are coated lightly, letting the excess fall to the bottom.  Pile the squash into the dish and drizzle oil generously over the top.  Bake, uncovered, until the squash is browned and tender when pierced with a knife, about 2 hours.  When served, the individual pieces will collapse into a puree.  This can be served alone or over pasta.