Recipes Archive

  • Lemon Chickpea Summer Salad

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    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

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    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

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    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.

  • 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.

  • It’s Spring Grilling Time!

    Nothing says spring like wild caught salmon and asparagus on the grill!

    Try this amazing recipe this weekend.

    Grilled Salmon and Asparagus with Balsamic Butter

    Ingredients

    1/2 cup balsamic vinegar

    1 tablespoon honey

    1 tablespoon butter

    Salt and pepper

    1 pound asparagus, trimmed

    3 tablespoons extra-virgin olive oil

    4 6 ounces salmon fillets

     

    Preparation Preheat a grill to medium-high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half, about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.

    Toss the asparagus with 1-1/2 tablespoons olive oil and season with salt and pepper. Grill, covered and turning once, until tender and grill marks appear, about 9 minutes. Meanwhile, rub the remaining 1-1/2 tablespoons olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cover and cook, turning once, for 6 minutes for medium-rare. Transfer the asparagus and salmon to a platter and drizzle with the balsamic butter.

    Credit: Rachel Ray Every Day

  • Football and Food—America’s Timeless Tradition

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    We’re happy to feature a post by Lynnda Kalk from Heart and Harvest with some great tips on how to use products you can find at NUCMC!

    Picture1Sunday, Feb. 1 is Super Bowl Sunday. In that one day, 8 million pounds of popcorn, 28 million pounds of potato chips and 53.5 million pounds of avocados will be consumed. Holy guacamole!

    Looking for a healthier alternative? Let’s break out of the shell. Deviled eggs are a favorite of nearly everybody, and honestly, when is the last time you had a good, tasty deviled egg?

    While shopping at the New Ulm Community Market & Coop last week, I found so many great locally produced products to create super fabulous appetizers that would make anybody the star of their super bowl party.

    Let’s start with a basic deviled egg. Did you know there is a right way to boil an egg? You won’t want to make these with anything other than free range, fresh from the farm eggs. I found mine at the Co-op from Dennis Jeske of Windjammer Farms in Hanska, MN.Picture2

    * Eggs that are too fresh are difficult to peel, so always keep eggs in the refrigerator for a week or two before making boiled eggs.

    * For best results, take eggs out of the refrigerator and let them come to room temperature before cooking.

    * Put one dozen eggs in a pan large enough to hold all the eggs in a single layer, with water to cover eggs by at least an inch.

    Picture3* Bring water to a boil. As soon as it boils, turn off heat and cover eggs. Set timer for 12 minutes.

    * After 12 minutes, drain eggs, and add cold water with a couple of ice cubes.

    * Let eggs cool at least 10 minutes in cold water, then drain and store in refrigerator.

     

     

     

    Picture4Notice the beautiful yellow of the yolk. That’s a fresh, farm raised chicken egg. And you can actually taste the difference! This cooking method will eliminate the dark green tinges of yolk.

     

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    Cut the egg in half lengthwise. Separate the yolk from the whites, placing the yolks in a bowl and mash them well.

     

     

    Picture6Add ½ c. mayo, 1 T. prepared mustard, a pinch of salt. I like a little tang in my deviled eggs. My secret ingredient is vinegar. Onion and Dill Herbed Vinegar from Heart & Harvest is available at the Co-op. Just a teaspoon will give the mixture a great depth and burst of flavor! I chose the onion and dill variety because both herbs work well with eggs, but Tarragon or Dill, Chive & Peppercorn herb vinegar can be just as successful.

    Picture7Mix it all up well until smooth.

    Spoon a dollop into each egg white well , sprinkle with paprika. Heart & Harvest’s All Purpose Seasoning Blend contains flavorful smoked paprika along with six other spices. Just the right touch to add color and a subtle hint of exotic flavor.

    You can find Heart & Harvest’s All Purpose Seasoning at our New Ulm Community  Market & Coop as well!Picture8

    For the more adventurous pallet, try a little Sriracha Rooster Sauce or wasabi mayo in the yolk mixture. The flavors will explode in your mouth!

    And the last step will by the hardest. Try to resist eating  them before game day.

    Picture9Stop in and see us at the New Ulm Community Market and Cooperative.

    526 South Minnesota StreetPicture11

    New Ulm MN 56073

    Open January 31 from 9 a.m.—1 p.m.

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