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

INGREDIENTS:

• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 1 can Westbrae organic garbanzo (chickpeas) beans, drained and rinsed
• 1 sprig fresh rosemary ( 1-2 tsps dried)
• Salt and pepper to taste
• 2 1/2 cups water
• Grated Parmigiano cheese, optional (This recipe is gluten free and vegan without the cheese)

DIRECTIONS:

1. In a saucepan, heat up the extra-virgin olive oil.
2. Add the onions and gently sauté until lightly golden
3. Then add the chickpeas, rosemary, salt, and pepper.
4. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture.
5. Return to the heat and add the water and cook for approximately 15 minutes.
6. A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.

INGREDIENTS:

• 1 1/4 lbs ripe Roma tomatoes (about 5 – 6)
• 1 (14.5 oz) can petite diced tomatoes
• 2 green onions, ends trimmed, chopped into thirds
• 1/3 cup chopped red onion (about 1/4 of a medium)
• 1 jalapeno pepper, seeded and roughly chopped
• 1/3 cup fresh cilantro (about a handful)
• 1 large clove garlic, roughly chopped
• 2 Tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/2 tsp granulated sugar (optional)
• Salt and pepper to taste

DIRECTIONS:

1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
2. Serve with tortilla chips. Note that salsa always tastes best after it’s been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
3. Store in refrigerator up to 1 week.

From all of us here at MOCO, we are honored to be serving our community during this time and
thank you for supporting your local food coop!