Archives

  • Lemon Chickpea Summer Salad

    Post Image

    Chickpeas are a hearty and flavorful protein we like to use when we make meat free meals. On hot days we don’t like to turn on the oven, so we turn to recipes like this one. Enjoy!

    Ingredients

    • 3 – 4 large heirloom tomatoes, chopped (Brandywine, Green Giants, and Cherokee Purple are great choices)
    • 1 – 2 medium cucumbers, quartered lengthwise and chopped (with or without seeds, your choice)
    • 1/2 a medium red onion or 2 – 3 green onions, cut into a small dice
    • 1 jalapeno (optional), minced
    • 14 oz dried chickpeas (we like dried organic black chickpeas), cooked and cooled to room temperature (or 2 cans rinsed and drained)
    • 1 clove garlic, minced or pressed
    • 1 lemon, juiced
    • 1/4 cup extra virgin olive oil (plus more for drizzling)
    • Salt and pepper to taste
    • Handful of fresh herbs, chopped (we like mint and parsley in this recipe)

    Make the Salad

    Take chopped tomatoes, cucumbers, onion and jalapeno (if using) and place into a large bowl, sprinkling with salt and tossing to coat. Add chickpeas, stirring gently to keep them intact. Salt and drizzle with olive oil.

    Make the Dressing

    Take a small mason jar with a lid (any container with a tight lid will work here) and place the minced garlic, lemon juice, olive oil, and salt and pepper. Shake vigorously. Take off the lid and taste a bit to see if it needs more of any of the ingredients. Adjust to taste.

    Combine and Finish

    Pour the dressing onto the salad. Top with chopped fresh herbs and toss gently. Taste and adjust with salt and pepper as you like.

    *This recipe can be changed in so many ways. Add feta or queso fresco if you’d like some more protein (although the chickpeas do offer plenty). If you don’t have lemon, use lime or red wine vinegar. Cook up couscous or quinoa and add to the salad or make grain bowls. Make this your own and have fun!

  • Summer Squash and Basil Pasta

    Post Image

    This pasta recipe is a great way to use zucchini and summer squash. Delicious, meat-free, and simple to make, this will quickly become a go-to recipe.

    Ingredients

    • ¼ cup olive oil
    • 8 garlic cloves, thinly sliced
    • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
    • salt
    • a few shakes red pepper flakes, plus more for serving (can substitute black pepper)
    • 12 – 16 ounces of your favorite pasta (we like Zaza’s from the NUCMC)
    • 2 ounces Parmesan, grated (about ½ cup), plus more for serving
    • 1 tablespoon fresh lemon juice
    • ½ cup basil leaves
    • 1 – 2 fresh, diced Roma tomatoes (optional)

    Directions:

    Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, stirring occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Add a few shakes of red pepper flakes.

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

    Drain pasta, reserving 1 cup of pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to the large skillet with the squash. Cook pasta and add more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Turn off the burner and toss in half of the Parmesan cheese, stir until combined. Stir in fresh lemon juice, most of the basil, and tomatoes (if using).

    Divide pasta among bowls and top with more Parmesan, pepper, and remaining basil.

    *Adapted from Bon Appetit

  • Egg Roll in a Bowl

    Post Image

    It’s cabbage season in Minnesota, and we’ve got just the recipe for you! Egg roll in a bowl uses many of the ingredients you would find in an egg roll (and many that you can buy at the New Ulm Community Market and Co-op), but is much more simple to make than a fried egg roll (it’s healthier too!). Use your favorite ground meat (chicken, turkey, pork, or beef are all great in here), cabbage, onions, carrots and/or bell peppers – adapt this recipe to use up whatever you have on hand.

    egg roll in a bowl

    Ingredients:

    1 pound ground pork

    1/2 head chopped or shredded green cabbage

    2 carrots, shredded or chopped into matchsticks

    3 green onions, chopped

    1 red bell pepper, thinly sliced

    1 clove garlic, minced

    2 teaspoons Chinese five spice powder

    1 teaspoon ground ginger (or minced fresh ginger)

    Splash of rice vinegar or Chinese cooking wine (white vinegar would be fine here)

    2 tablespoons soy sauce (or more, to taste)

    1 tablespoon honey

    2 – 3 tablespoons hoisin sauce

    1 teaspoon sesame oil

    Salt and pepper to taste

    Red pepper flakes (optional)

    In a large skillet, brown ground pork over medium high heat, stirring to make sure it doesn’t burn. Sprinkle salt on the pork to flavor as you brown. As soon as pork is cooked through, remove from the skillet and set aside.

    Add cabbage, carrots, half of the green onions, and bell pepper and cook until softened, approximately 5 – 8 minutes. When the veggies have started to brown up, add the Chinese five spice, ginger, and garlic. Stir constantly and cook until spices are fragrant, about one minute.

    Add rice vinegar and stir to release anything that may have cooked onto the pan (this is good! Adds extra flavor).

    Soon after adding the vinegar, throw the pork back in and stir to combine the flavors. Add the soy sauce, honey, and hoisin sauce (start with 2 tablespoons) and combine. Taste. If you feel you would like it to be sweeter, add a bit more hoisin. If you want it to be saltier, add more soy sauce. If you like heat, add a few shakes of red pepper flakes. Turn off the heat, taste once more to make sure that it is seasoned to your liking, and serve with brown jasmine rice and garnished with the remaining green onion.

    *Notes: Chinese 5 spice powder is made of cinnamon, star anise, pepper (black or Szechuan), fennel seed, and clove so if you have these ingredients on hand, you can make your own. If you don’t have one of the ingredients, don’t worry – just try it with what you do have and it will still be fine. Hoisin sauce is a sweet and thick sauce. If you can’t find it but don’t want to omit the flavor completely, try using a bit more honey. There are also hoisin sauce recipes available online and it is easy to make. Many call for sugar, which we don’t like to use, so substitute honey if you are trying to keep your refined sugar levels low.

  • 1/2 Bushels of Tomatoes for Pre-order!

    Post Image

  • Blueberry Zucchini Bread

    Post Image

    This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.

    Ingredients

    • 1/3 cup melted coconut oil or butter*
    • 1/2 cup honey or maple syrup
    • 2 eggs
    • 1/2 cup milk of choice or water
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 1/2 cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
    • 1 3/4 cups white whole wheat flour or regular whole wheat flour (we like Ben Penner organic whole wheat flour)
    • 1 cup blueberries (fresh or frozen)

    Instructions

    1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
    2. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
    3. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the blueberries now.
    4. Pour the batter into your greased loaf pan.
    5. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Watch the loaf carefully, it is done when it isn’t jiggly in the middle. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
    6. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

    Notes

    Recipe adapted from my Cookie and Kate’s healthy zucchini bread recipe.
    Make muffins: Divide the batter into muffin cups (greased or lined with muffin liners, if necessary) and bake at 325 degrees around 23 minutes.
    Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (almond milk works well) or water.
    Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
    Make it egg free: Replace the eggs with flax eggs.
    Make it gluten free: We haven’t tried it ourselves, but we have heard that Bob’s Red Mill’s all-purpose gluten-free mix worked well here.

  • Whole Grain Blueberry Muffins

    (adapted from  Super Natural Every Day’s recipe for millet muffins)

    2 1/4 cups whole wheat flour

    1/3 cup raw millet

    1 tsp baking soda

    1/2 tsp salt

    1 cup plain Greek yogurt

    2 large eggs (lightly beaten with a fork)

    1/2 cup barely melted unsalted butter

    1/2 cup honey (or maple syrup or a combination)

    zest of one lemon

    2 tbsp lemon juice

    1 heaping cup of blueberries

    Preheat the oven to 400 and thoroughly grease some muffin tins (the original recipe said it makes 12 but with the blueberries this makes about 16)

    1. Stir together the dry ingredients in one bowl: flour, millet, baking powder, salt

    2. In a separate bowl whisk together the wet ingredients: yogurt, eggs, butter, honey, zest, and lemon juice.

    3. Gently stir the wet ingredients into the dry ones and then fold in the blueberries. Do not over-mix or your muffins will have a tougher texture

    4. Spoon the batter into the muffin tins filling the cups 3/4 full. Bake at 400 for 15-18 minutes until the muffin tops have slightly browned and are beginning to crack. Let cool in the pan for 5 minutes and then tip out and cool on wire racks.