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Recipes

Arugula and Asparagus Ribbon Salad 

Adapted from www.mynewroots.org.

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.

 1 bunch asparagus

 3 Tbs. olive oil

 2 Tbs. lemon juice

 2 Tbs. honey

 1 shallot

 salt

 pepper

 2 c. arugula

 1/4 c. hazelnuts

 Pecorino Romano, optional

Directions: Slice the tips off the asparagus spears, then slice tips in half, lengthwise. Place in a large bowl and set aside. Use a vegetable peeler on the asparagus spears to create long, thin ribbons. Add the ribbons to the bowl of asparagus tips and set aside.

Whisk together the olive oil, lemon juice, honey and minced shallot. Season to taste with salt and pepper. Drizzle the dressing over the asparagus, and toss to coat. Allow to rest for 15 minutes.

Add the arugula to the bowl of asparagus and toss to combine. Top with chopped hazelnuts, more black pepper, and a few shavings of Pecorino Romano, if using. Serve.

Vibrant Spring Socca with Basil-Arugula Pesto 

Adapted from www.food52.com.

Socca is similar to a crêpe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.

1 c. chickpea flour

1 c. water

1/2 c. + 1 1/2 Tbs. olive oil

1 Tbs. chopped fresh parsley

1 1/2 Tbs. salt

1 c. basil leaves

1 1/4 c. water

2 c. arugula

1/2 c. walnuts

1/4 c. nutritional yeast flakes

2 cloves garlic

black pepper

2 c. sugar snap peas

1 c. snow peas

Directions: In a medium bowl, whisk together the chickpea flour, 1 cup of water, 1 1/2 tablespoon of olive oil, parsley, and salt. Whisk until the batter is smooth. Set aside, and allow to rest for 30 minutes.

In a blender or food processor, combine the basil, arugula, remaining 1/2 cup of olive oil, remaining 1/4 cup of water, walnuts, nutritional yeast, garlic, and a sprinkle of salt and pepper. Blend until smooth, adding more olive oil or water a bit at a time if needed.

Turn broiler on to high, and place a rack 5 inches below the flame. Lightly grease a cast iron skillet, and place below the broiler for 1-2 minutes, until hot. Carefully remove the skillet and pour in the prepared chickpea batter, swirling the skillet to make an even layer. Place under the broiler and broil for 5-10 minutes, checking every 3 minutes to avoid burning. Remove from broiler when socca is golden brown. Allow to cool for 2-3 minutes, then transfer to a serving dish. Top with pesto, and sugar snap and snow peas. Serve.

You’ll likely have extra pesto, which can be frozen for up to 3 months.

Spicy Tuna with Mango, Avocado, and Crispy Shallots 

Adapted from www.jamesbeard.org

With creamy avocado, juicy mango, lime, and cilantro, this version of tuna tartare is unmistakably tropical.

2 c. vegetable oil

1/2 c. all-purpose flour

1 shallot, sliced into rings

salt

1/4 c. soy sauce

2 Tbs. rice vinegar

1 Tbs. fish sauce

1 Tbs. peanut oil

2 Tbs. sugar

1 lb. sushi-grade tuna, diced

1 avocado, diced

1 mango, diced

1 jalapeño, seeded and minced

2 Tbs. red onion, minced

2 Tbs. cilantro leaves, chopped

1 Tbs. crushed red pepper flakes

1 lime, juiced

Directions: In a large, heavy pot, heat the oil to 300ºF. Line a plate with paper towels.

Place the flour in a large shallow bowl and dredge the shallots in the flour, shaking off excess. Add the shallots to the oil and cook about 1 minute, just until they turn golden brown. Use a slotted spoon to transfer to the paper towel-lined plate. Season with salt.

In a small bowl, combine the soy sauce, rice vinegar, fish sauce, peanut oil, and 2 tablespoons of sugar. Whisk until the sugar is dissolved.

In a large bowl, combine the tuna, avocado, mango, jalapeno, red onion, chopped cilantro, crushed red pepper flakes, and 2 tablespoons of the fried shallots. Gently toss to combine, then drizzle with the lime juice and 1/4 cup of the dressing. Season with salt and sugar to taste, and toss again.

Serve topped with the rest of the fried shallots and more cilantro leaves.

Sticky Rice with Mangoes 

Adapted from www.saveur.com

What a treat to be able to create this tasty Southeast Asian dish at home!

1 c. sticky rice

1 c. coconut cream

1/2 c. sugar

1 tsp. salt

2 mangoes, sliced

Directions: Soak the rice in water for 3 hours. Drain and place in steamer. Steam over medium-low heat until tender, about 20-25 minutes. Place in a bowl and set aside. Put the coconut cream (if using canned coconut milk instead, spoon the thick cream off the top and use that) in a saucepan with the sugar and salt. Bring to a boil over medium-high heat and cook, stirring constantly, for 1 minute, or until the sugar dissolves. Pour the coconut mixture over the rice, mix well and set aside until the coconut has soaked into the rice, about 30 minutes. Put a spoonful of rice on each plate to serve and top with mango slices.

Chicken with Grated Beets, Beet Greens, and Orange Butter 

 Adapted from Bon Appetit 

This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.

1 1/2 Tbs. butter

1/4 tsp. finely grated orange peel

 salt

 pepper

1 Tbs. olive oil

2 chicken breasts

2 Tbs. chopped shallots

2 red beets, grated, with stems coarsely chopped

2 tsp. Sherry wine vinegar

1/3 c. water

Directions: In a small bowl, mash 1 tablespoon of the butter and the orange peel to combine. Season with salt and pepper. Set aside.

Heat a half-tablespoon of the olive oil in a medium pan over medium-high heat. Season the chicken breasts with salt and pepper. Add to the pan and sauté until golden brown and cooked through, 4-5 minutes on each side. Transfer to a serving dish and cover to keep warm.

In the same pan, melt the last 1/2 tablespoon of butter with the last 1/2 tablespoon of olive oil over medium-high heat. Add the shallots and sauté 1-2 minutes, until tender and beginning to turn golden. Stir in the beet greens and cook, stirring, about 2 minutes, until tender but still bright green. Stir in 1 teaspoon of the vinegar, and cook for 30 seconds. Sprinkle with salt and pepper, then add to the platter of chicken and cover again to keep warm.

Add the grated beets and water to the pan, cover, and cook over medium-high heat, stirring occasionally, for 2 minutes. Uncover, and continue to cook another 1-2 minutes, stirring frequently, until the beets are tender and most of the water has evaporated. Stir in the last teaspoon of vinegar, season with salt and pepper, and cook another 30 seconds.

Serve the grated beets and beet greens alongside the chicken, and top each piece of chicken with a spoonful of orange butter. Enjoy!

Peppercorn Steak Salad with Roasted Carrots and Gold Beets 

Adapted from www.simplyfreshdinners.com.

This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens. 

1 sweet onion, cut in medium chunks

3 medium beets, peeled and sliced thinly

1/2 lb. baby carrots, chopped

1 head romaine lettuce

2 Tbs. olive oil

2 Tbs. maple syrup

salt

pepper

4 small steaks

3 Tbs. black peppercorns

3 Tbs. butter

1/4 c. goat cheese, crumbled

1 c. walnuts

2 Tbs. balsamic vinegar

Directions: Combine the onion, beets, and carrots in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper.Toss to coat, then transfer to a rimmed baking sheet and spread in an even layer. Bake for 20 minutes, or until the vegetables are tender.

Sprinkle both sides of the steaks with salt. Sprinkle the crushed peppercorns over both sides of the steaks, pressing them to stick. Melt the butter in a large skillet over medium-high heat. Cook the steaks in the skillet, turning once. For medium, it will be 10-15 minutes, or until an instant-read thermometer reads 155ºF. When they are cooked to your desired doneness, transfer to a cutting board and tent with aluminum foil. Let stand for 5 minutes, then slice into thin slices against the grain.

Divide the lettuce between 4 plates. Arrange the sliced steak over the greens, then top with the roasted vegetables, crumbled goat cheese, and walnuts. Finish each salad with a drizzle of balsamic vinegar.

Plato's Polenta Pie 

Recipe by Willy Street Co-op. Converted for home use by Local Thyme.

Here's a flavorful Mediterranean-inspired dish from Willy Street
Co-op's Deli. 

 1 1/2 c. water

 1 1/2 c. whole milk

 1 c. polenta

 1 1/2 tsp. minced garlic

 1 tsp. salt

 1/2 tsp. dried oregano

 1/2 tsp. dried basil

 1 Tbs. olive oil

 1 bunch spinach

 1/3 c. julienned red onion

 1/3 c. kalamata olives

 1/3 c. sun-dried tomatoes

 2 Tbs. crumbled goat cheese

 1/3 c. crumbled feta

 1/3 c. shredded mozzarella

Directions: Preheat oven to 350˚F. Oil a casserole dish. Combine the water and milk in a large, heavy pot or dutch oven over medium-high heat. Bring to a boil. Whisk in the polenta and cook, stirring constantly, until thickened, about 30 minutes. Remove from heat and stir in 1/2 teaspoon of the minced garlic, the salt, oregano, and basil, and then pour into the prepared casserole. Drizzle the olive oil over the polenta and sprinkle with the remaining minced garlic.

Spread the spinach over the polenta in an even layer, then top with the onions, olives, and tomatoes. Sprinkle the goat cheese, feta and mozzarella on top. Bake at 350˚F for 20-25 minutes, until cheese is melted. Serve hot.

Soba with Green Garlic, Spinach, Edamame, and Crispy Tofu 

Adapted from The New York Times 

After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!

 1/2 lb. tofu, cut in domino shapes

 2 green garlic, trim stalk

 3/4 c. edamame

 1 Tbs. grapeseed oil

 soy sauce

 1 Tbs. olive oil

 salt

 6 shiitake mushrooms, destemmed and sliced

 2 bunch spinach

 black pepper

 1/2 lb. soba noodles

Directions: Bring a large pot of salted water to a boil, and add the edamame. Cook 3-4 minutes, until just tender. Use a slotted spoon to remove from the water and set aside.

Heat a large skillet or wok over medium-high heat. Sprinkle with a drop of water and if it evaporates immediately, it’s hot enough. Add the grapeseed or canola oil, and then the tofu. Cook until golden brown on both sides, stirring frequently. Sprinkle with a small splash of soy sauce, and transfer to a plate.

Lower the heat to medium, and add the olive oil and shiitake mushrooms. Cook 1-2 minutes, stirring occasionally, until they begin to soften. Add the green garlic, and sprinkle with salt. Cook 1-2 minutes, stirring frequently, until fragrant. In batches if necessary, fold in the spinach. Sauté, tossing frequently, until the spinach has wilted. Fold in the edamame and the reserved tofu. Season with salt and pepper.
Bring a large pot of water to a boil. Cook the noodles according to package instructions, and drain thoroughly, shaking out the water. Transfer to a large serving bowl and top with the tofu and vegetables. Serve.

Green Enchilada Pie 

Recipe by St. Peter Food Co-op, St. Peter, MN for the
Co-op Advantage Program

An easy, family-pleasing favorite, or take it to your next gathering.

 1/4 bunch cilantro, roughly chopped

 1/2 Tbs. cumin

 5 oz. spinach

 6 oz. sour cream

 1 4 oz.-can green chilies

1/4 bunch cilantro, roughly chopped

 1 can cream of mushroom soup

 salt and pepper

 1/2 bunch scallions, diced

 1/2 lb. cheddar cheese

 12 corn tortillas

Directions: Preheat oven to 350ºF. In a food processor or with a stick blender, puree the soup, green chilies, spinach, cumin, cilantro, sour cream, salt and pepper until smooth. Assemble the enchilada pie in an oiled 12-inch cast iron skillet or oven-proof casserole dish as follows: a. Layer one cup of the soup mixture on the bottom of the pan. b. Place 3 corn tortillas on top of the mixture, sprinkle with 1/4 of the shredded cheese and 1/3 of the green onions. c. Repeat the process with 3 more layers of soup mixture, tortillas, cheese and scallions. d. Top with the remaining cheese. Bake in the oven for 25-30 minutes. The sauce will be bubbly and the cheese golden brown. Let rest for 10 minutes before slicing.