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Let's Get Cooking!

Whether it's a New Year's resolution or just a desire to try something different, why not add a few healthy recipes
in your kitchen?

Let's Get Cooking!

Poached Cod in Tomato Curry

This recipe uses cherry tomatoes because of their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry. Make 4 servings. INGREDIENTS:
  • 4 Tablespoons virgin coconut oil or vegetable oil
  • 1 red chile, halved, seeded, thinly sliced
  • 1 1" piece fresh ginger, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 cardamom pods, crushed

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Let's Get Cooking!

Take advantage of your July Member Specials
with these yummy recipes!

Kale Salad w/ Carrot Ginger Dressing

INGREDIENTS:

  • Carrot Ginger Dressing (See note)

    • ½ cup chopped roasted carrots, from 3/4 cup raw carrots
    • 1/3 to ½ cup water
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons rice vinegar
    • 2 teaspoons minced ginger
    • ¼ teaspoon sea salt

    Salad

    • 1 batch Roasted Chickpeas
    • 1 bunch kale, stems removed, leaves torn
    • 1 teaspoon lemon juice
    • ½ teaspoon extra-virgin olive oil
    • 1 small carrot, grated
    • 1 small red beet, grated
    • ½ watermelon radish, very thinly sliced
    • 1 avocado, cubed
    • 2 tablespoons dried cranberries
    • ¼ cup pepitas, toasted
    • 1 teaspoon sesame seeds
    • Sea salt & Freshly ground black pepper

    Instructions

    • Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil

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Let's Get Cooking!

Here's a few simple recipes to help you utilize those
May Member Specials!

Super Simple Appetizers

Mexican Spice

INGREDIETS:
Back To Nature cracker of choice
Top with:
Avocado, salsa, cilantro, and chili pepper

Company's Coming

INGREDIETS:
Back To Nature cracker of choice
Top with:
Mustard, Gruyère, roast beef, and cracked pepper

Garden Snack

INGREDIETS:
Back To Nature cracker of choice
Top with:
Mozzarella, fresh basil, cherry tomatoes, sprinkle with sea salt

Fruit & Cheese

INGREDIETS:
Back To Nature cracker of choice
Top with:
Cheddar cheese and sliced fresh apples or pears
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Let's Get Cooking!

We've compiled a couple recipes for you using

some of this month's member specials so let's get cooking!

Butter Cookies

INGREDIENTS:
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup unsalted Cabot butter
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1/3 cup sugar (for sanding)
DIRECTIONS:
  1. In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugar together until light and fluffy.
  2. Add the egg yolks while mixing. Scrape down sides of the bowl.
  3. Add 2 tsp vanilla extract.
  4. Pour in the flour mixture and mix until incorporated.
  5. Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the

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Mediterranean Roasted Artichokes

Prime season for artichokes is from March to May and then again in October and November.

INGREDIENTS:

  • 3 large globe artichokes
  • 3 tsp lemon juice
  • Salt and black pepper
  • Extra virgin olive oil
  • 6 garlic cloves, peeled
  • 1 small shallot, thinly sliced
  • 1 tbsp capers
  • Crumbled feta cheese to taste
For the Vinaigrette 
  • Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)
  • ½ cup chopped fresh dill
  • ¼ cup fresh lemon  juice
  • 1 tsp honey
  • Salt and Black Pepper

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use

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Easy 3 Ingredient Tahini

Tahini is a paste made from sesame seeds and this recipe couldn't be easier. Only 3 ingredients, sesame seeds, oil and salt. Tahini is a staple in Mediterranean and Middle East cuisines. It's vegan, gluten free and has a nutty taste. Even though most of us know tahini because we use it in our homemade hummus recipes, tahini has many other uses like tahini salad dressing, sauces, and even in dessert recipes!

INGREDIENTS:

  • 1 cup sesame seeds, we prefer hulled
  • 2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
  • Salt to taste

DIRECTIONS:

TOAST SESAME SEEDS Add sesame seeds to a wide, dry saucepan over medium-low heat and

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Let's Get Cooking!

In this month's recipe edition we're giving a nod to the BIG GAME this Sunday. You'll find several game day favorites and of course
you'll find all your ingredients at MOCO and you'll even be able to
use some of those February member specials!
Enjoy!

Simple Guacamole

INGREDIENTS:
  • 2 Equal Exchange organic avocados
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 ripe tomato, chopped
  • 1 lime, juiced
  • Salt & pepper to taste
  DIRECTIONS: Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors. Enjoy with cut up veggies

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Let's Get Cooking!

Welcome to the first recipe edition of our weekly emails. These recipes utilize some of the Monthly Member Specials items...
and most, if not all recipe ingredients, can be found at MOCO.
Enjoy!

Vegetarian Shepard's Pie

INGREDIENTS:
  • 1 16oz. package of Beyond Meat Ground Beyond Beef
  • 1 medium to large onion
  • 4-5 medium potatoes, preferably Yukon Gold or other yellow potato
  • 1 16oz. package of either Cascadian Farms Organic sweet corn or their mixed vegetables - cooked
  • 1 8oz. package of Cabot Sharp Cheddar Cheese
  • 1/3 cup heavy cream
  • 4 tbsp butter
  • 1 bulb of roasted garlic
  • Thyme
  • Salt & pepper to taste
DIRECTIONS:
  1. Peel and quarter potatoes – add to cold water and bring to

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Maple Glazed Turkey with Cornbread Stuffing & Cider Sauce

Maple Glazed Turkey with Cornbread Stuffing & Cider Sauce

This recipe is used with permission from chef & author, Bob Titterton, from his cookbook, The Vermont Home Cookbook: Local Ingredients, Global Flavors, Universal Techniques. Thank you Bob! "Vermont-grown turkeys are in demand during the holiday season, and for good reason. Birds raised in a cold climate develop a layer of fat after the first frost. This layer keeps the Vermont turkey naturally moist and sweet during roasting - the natural version of the self-basting bird. When choosing your holiday turkey, pay extra for a pasture-raised bird. What a difference." (this recipe is based on a 20-25 lb turkey. Please adjust quantities accordingly.) 20 - 25

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