Community Owned Natural Foods Grocery
Packed full of good things and wonderful flavor, this soup is a terrific way to boost your immunity. Ingredients: 3 heads of garlic 2 tbsp. olive oil 2 tbsp. butter 2 large onions, chopped 4 c. kale, stemmed and finely chopped 4 c. chicken stock 1 tsp. fresh thyme or 1/2 tsp dried thyme 1/2…
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This unique style of recipe is well known in Native American cooking as it uses tree nuts that have been ground and used for thickening, flavor, as well as for the protein that the nuts provide. Ingredients: 2 c. pecans (or walnuts, hickory nuts, or other tree nut) 1 tbsp. oil 1 medium onion, finely…
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The Three Sisters: corn, beans, and squash. For centuries these three crops have been the center of Native American agriculture and culinary traditions. Not only do these three crops complement one another in the garden, they are a nutritional powerhouse. Providing carbohydrates from the corn, protein from the beans, and vitamins and minerals from the squash. …
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Emily came up with this recipe to have a reason to buy more beans from the bulk bins. She also wanted it to require minimal effort. It’s pretty simple, so you can tailor it to your own taste.
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This month we’re focusing on soups that use winter vegetables like the ones we’re donating to the food pantries through the Round Up! campaign. Farmer Lisa Pope shared with us these thoughts on her family’s Pumpkin Soup: This recipe can be made with sweet potatoes or any kind of fall squash in place of the…
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Our Demo Team devised this recipe to use kale, a popular winter vegetable in these parts, as well as rice and beans, two items regularly available at the food pantries. We’ll share this recipe with the IFC and OCIM food pantries, to pass out with the fresh produce donated by our customers during our Round Up!…
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Our demo coordinator, Lisa Woodward, created this soup recipe to use fresh winter vieggies (onion, carrot, and kale) along with nonperishable groceries (canned tomatoes, beans, and pasta). We’ll be sending recipes to the food pantries along with the winter veggies purchased with the income from the Round Up! campaign.
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This recipe comes from our Food House kitchen. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 1 gallon. Ingredients: Ingredients: 0.18 lb. butter 0.56 lb. yellow onion, diced 0.22 lb. shallots, diced small 0.04 lb….
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Our demo team has come up with a special schedule of demos this weekend, in honor of our current Round Up! campaign to raise money to buy fresh winter produce for our community food banks. (Read more about the campaign.) On Saturday from 11 to 2, we’ll sample WSM’s kale and butternut squash pizza. Kale…
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A great recipe to welcome fall! A delicious and hearty dish that is full of healthy kale and white beans with just enough locally made sausage to give it just the right amount of bite!
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