Crunchy Granola
Recipe reprinted with permission from The More With Less Cookbook, Herald Press

  • 1/2 to 1 c. unsweetened coconut
  • 4 c. rolled oats
  • 1 c. sunflower seeds
  • 1 c. wheat germ
  • 1/4 to 1/2 c. sesame seeds
  • 1 c. chopped peanuts or walnuts
  • 3/4 to 1 c. honey or brown sugar
  • 1/2 c. oil
  • 1 Tbs. cinnamon

Directions: Preheat oven to 325°F; grease two rimmed cookie sheets. Mix first six ingredients together in a large bowl. Warm honey and then stir in oil and cinnamon. If using brown sugar dissolve it in 1/4 cup water before adding to the oil, or use 3/4 cup oil and omit water. Pour the sweetener mixture over the dry ingredients and mix thoroughly. Spread on baking sheets and bake about 30 minutes, stirring often. Watch closely at the end of baking time so granola does not become too dark. Cool, then break into chunks and store in airtight container.

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Made with Chardonnay grapes harvested over ripe so as to achieve its natural sweetness. Its soft flavor together with honey touches perceived in its aroma make Cosecha Tardía an ideal wine to be drunk alone, or else, to accompany a snack like this granola.


Chicken Stock
Recipe adapted from epicurious.com

  • 6 lbs. chicken bones (backs, necks, carcasses, and/or wing tips) or 1 or 2 whole chickens
  • 3 quarts water or more if needed
  • 2 large onions, unpeeled, coarsely chopped (peels add flavor and color)
  • 4 stalks celery, coarsely chopped
  • 3 medium carrots, coarsely chopped
  • 2 cloves garlic, crushed
  • 3 dried bay leaves
  • 8 fresh parsley stems (Italian or curly)
  • 6 sprigs fresh thyme
  • 2 tsp. black peppercorns
  • Salt to taste (optional)

Directions: Put all the chicken parts into a large stockpot; if using whole chickens, cut them in half. Add cold water to cover, at least 3 quarts; and bring to a gentle boil. Stir occasionally and skim off and discard any foam that accumulates on the surface of the water. Once foaming has subsided, reduce the heat to a simmer and skim off the foam once more. Do not worry about skimming fat at this point; it is adding flavor and can be easily removed later if desired. Add the remaining ingredients to the pot, partially cover and let simmer at least three hours. It may be necessary to add additional water to keep the chicken bones submerged. After a few hours the stock may be lightly salted if desired, but many cooks prefer to salt the finished dish in which stock is used. Strain the stock through a fine-mesh sieve and/or cheesecloth to remove all solids and cool as quickly as possible. As the stock chills the fat will rise to the surface and harden; this disc of fat can then be easily removed in one piece. Once the broth is completely cooled cover it and use within a few days or pour into clean freezer containers and freeze up to three months. This recipe makes about ten cups of stock.

Note: The solids strained from the stock may contain pieces of cooked chicken that can be saved and used in soups or casseroles if desired.


Pita Bread
Reprinted with permission from Whole Foods for the Whole Family by La Leche League International, www.llli.org

  • 1 Tbs. yeast
  • 1 Tbs. honey or sugar
  • 2 1/2 c. warm water, about 105°F
  • 1 1/2 tsp. salt
  • 1 Tbs. oil
  • 6 to 7 c. whole-wheat flour

Directions: Dissolve yeast and honey in the water. When bubbly (5-10 minutes) add salt, oil and 6 cups flour, mixing well. Turn out onto lightly floured surface and knead 5 to 10 minutes, adding more flour if necessary (just enough to keep from sticking). Cover dough with a clean kitchen towel and let rise until doubled, about one hour. Punch down dough and divide into 12 to 20 equal pieces, depending on how large you want the pitas. Roll each into a ball, let rest a few minutes and then roll out on a floured surface into circles about 1/4-inch thick. Place circles on greased cookie sheets, cover and let rest 30 to 45 minutes. Heat oven to 450°F. Bake pitas, one sheet at a time on the bottom rack of the oven for about five minutes. They should be puffed in the middle and barely browned. To keep them soft wrap in a clean towel to cool. Freeze any that won’t be used right away, wrapped well in foil and a zip-top bag. Thaw, still wrapped in foil, at 350°F for 10 to 15 minutes.

Note: Baking the pitas directly on a preheated baking stone if you have one or on a cookie sheet preheated on the bottom of the oven may result in better pockets.

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Classic Tuna Melt
Recipe adapted from www.eatingwell.com

  • One 12 oz. canned chunk light tuna, drained
  • 2 green onions, minced
  • 2 Tbs. minced celery
  • 2 to 4 Tbs. mayonnaise
  • 1 Tbs. lemon juice
  • 1 Tbs. minced flat-leaf parsley
  • 1/8 tsp. salt
  • Dash of hot sauce
  • Freshly ground pepper, to taste
  • 4 whole-wheat English muffins, split and toasted
  • 1/2 lb. tomatoes, sliced
  • 3/4 c. shredded Cheddar cheese

Directions: Preheat broiler. Combine tuna, green onions, celery, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Divide the tuna mixture evenly between each muffin half; top with tomato slices and cheese. Place muffins on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

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Mexican Rice and Bean Casserole
Recipe adapted from The PDQ Vegetarian Cookbook by Donna Klein

  • 2 c. cooked white or brown rice
  • 2 eggs
  • 2 scallions, chopped
  • 1 1/2 c. salsa of choice, divided use
  • 1 c. shredded Cheddar or pepper Jack cheese
  • One 16 oz. can refried beans

Directions: Preheat oven to 375°F; grease an 8-inch square baking dish. Lightly beat the eggs and then stir in the rice, scallions and 1/2 cup of salsa, mixing well. Press this mixture into the prepared baking pan. Rinse the bowl and then empty the beans into it, breaking them up a bit. Stir the remaining salsa into the beans and then spread the mixture over the rice in the baking dish. Sprinkle the remaining cheese over the top, cover the pan with a lid or foil and bake 25 minutes. Remove the cover and return the dish to the oven for about 5 minutes, or until the cheese is melted and lightly browned.

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Winter Tomato Sauce
Recipe by Carrie Floyd, for the Culinate Kitchen collection, www.culinate.com. Reprinted with permission.

  • 1/4 c. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 large carrot, peeled and finely chopped
  • 1 celery stalk, diced
  • 3 cloves garlic, finely chopped
  • 1 can (28 ounces) whole plum tomatoes, chopped (reserve the juice)
  • 1 can (28 ounces) tomato purée
  • 1 tbs. dried basil, freshly crumbled
  • 1/2 Tbs. dried oregano, freshly crumbled
  • Salt and freshly ground black pepper

Directions: In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano. Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving season to taste with salt and black pepper.

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Golden Curried Pea Soup
Recipe reprinted with permission, from Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year by Nava Atlas.

  • 2 Tbs. olive oil
  • 1 cup finely chopped onion
  • 2 medium carrots, peeled and diced
  • 2 to 3 cloves garlic, crushed or minced
  • 8 cups water
  • 2 vegetable bouillon cubes
  • 1 lb. dry yellow split peas, rinsed
  • 1/2 cup raw brown rice or barley, rinsed
  • 2 bay leaves
  • 2 tsp. good quality curry powder, more or less to taste
  • 1/2 tsp. turmeric
  • 1 tsp. grated fresh ginger
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Plain yogurt to garnish, optional

Directions: Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden. Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, and then lower the heat. Cover and simmer gently until the peas are mushy, about 1-1/2 hours, stirring occasionally. When the peas are done, adjust the consistency with more water as needed, and then season with salt and pepper. Discard the bay leaves and serve garnished with a dollop of yogurt if desired.

Note: This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.
 

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We will defer to the wine’s importer Terry Thiese who says, “Vivid, toe-curling clarity of fruit and terroir make this my most beloved Mosel agency. These are just some of the keenest, spiciest, most helplessly beautiful wines you can ever drink. The iciest blade of electric, splashing acidity supports a fruit so clear, so sharply rendered that the entire experience is so vivid it makes your toenails laugh!”


Apple Cranberry Salad
Recipe by Chef John Merucci at Brook Lodge, Augusta, MI. Submitted with permission by Sabine Gross, Willy Street Co-op Owner

  • 1 package fresh cranberries (12 oz. to 1 lb.)
  • 3-4 apples (or more if small)
  • 1 orange
  • 1/2 to 1 inch fresh ginger
  • 1/4 c. to 1/2 c. agave syrup.

Directions: Coarsely grate or chop apples and cranberries, using a Mouli grater, food processor or hand grater. Finely chop peeled orange; finely grate or mince ginger. Add agave syrup and stir to mix all ingredients. If possible let stand a couple hours before eating so that flavors will blend.

Note: Amounts are flexible—adjust according to taste for desired sweetness, tartness, gingeriness!
 

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This is a spicy number from the first sniff to the first hit on the palate. Peppery and floral with a pronounced acidity. This mix quickly gives way to hints of apple and honey, even touches of cinnamon and thyme. All of these notes and its soft, lush finish make it an ideal accompaniment to this salad.