Community Owned Natural Foods Grocery
Ribollita is a hearty soup that is traditionally made with greens and beans, topped with hearty bread and parmesan and then baked in the oven. We’ve added kale and black-eyed peas to this recipe to make sure we get all the New Year luck possible into one dish! Ring in the New Year economically –…
Continue Reading
You could reheat those leftovers. Or you could try one of these tasty dishes, made with the remnants of your Thanksgiving feast.
Continue Reading
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…
Continue Reading
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…
Continue Reading
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. …
Continue Reading
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.
Continue Reading
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…
Continue Reading
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!…
Continue Reading
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.
Continue Reading
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….
Continue Reading