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.

A great recipe from Jack and Jeanine Little.

2 lbs. salmon
1/2 cup brown sugar
2 tbsp. canola oil
2 tbsp. dried thyme
1 tsp. cayenne pepper (you can experiment with this amount, I found about 1/4 tsp. works well)
cedar planks (7″ x 14″) – you can get these at Home Depot, Lowes, etc. in the seasonal section. Soak in water about 2 hours before grilling

Preheat grill to medium heat
Put salmon on planks skin side down
Combine brown sugar, oil, thyme, and cayenne pepper in a bowl, then spread on salmon
Grill 20-30 minutes until salmon flakes easily
NOTE: Keep a spray bottle with water near grill to keep cedar planks from drying and catching on fire (I learned this the hard way!)

Same as above, except preheat oven to 350 and cook 20-30 minutes

Good Luck and Enjoy!!!

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

Just add 2 teaspoons of your favorite combination of fresh oregano, thyme, rosemary, basil or cilantro to 1 stick softened butter (1/2 cup), blend with your preferred appliance, form into roll and wrap in plastic and refrigerate overnight for next day! Enjoy!

Great on Fresh Bread!

Also delicious on fish, meat and vegetables.

by Moonstruck Farms

Oven roasted Beets (peeled, halved and sliced)

Sweet Onion, halved and thinly sliced(Vidalia, Walla Walla or Maui)

Apple Cider Vinegar

Feta Cheese crumbled (preferably not pre-crumbled as it i lacks in flavor, French (Costco) or Israeli (Trader Joes) is the best)

Fresh Thyme (chopped)

Mix all ingredients and serve.

How to roast Beets:

cut off ends (leaves and tip so its flat). wrap in foil. bake for 45 min. @ 375.

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