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Recipes Featuring Local Products

by Melissa Reiss, Purchasing Assistant

 September means Eat Local Month here at the Co-op. Here are some recipes featuring local products to get you inspired! 

Faux pulled pork with Cedar Teeth’s Thunderbird

You may have tried the rectangular pizzas with unique toppings in our freezer from Milwaukee-based Cedar Teeth. Recently, they launched a new product—a meatless smoked chicken-style protein made primarily from chickpeas and vital wheat gluten. You can find this in the freezer section, in a white deli-paper wrapping. This was created to use anywhere you can use chicken, but I created these faux pulled pork sandwiches paired with locally made BBQ sauce from Mojo’s Majik, who you may have seen vending at the Northside Farmers’ Market on Sundays.

2 Tbs. olive oil

1 medium onion, sliced

1 package Cedar Teeth’s Thunderbird

1/2 c. Mojo’s Majik sauce, plus more if needed, as desired

Hamburger buns or slider buns

Directions: Let the Thunderbird thaw slightly until workable, yet still cold. Heat the oil over medium heat in a large pan or Dutch oven. Add the onion and cook until translucent.

Add the Thunderbird, breaking up into smaller chunks in the pan. Stir to coat evenly. Turn heat to medium-low, and pour the Mojo’s Majik sauce over the Thunderbird mixture. Simmer for 10 minutes on medium-low heat. Serve immediately on buns. Great paired with a side of coleslaw and a pickle!

Fresh Pasta with Herbs, Onions, and Ricotta Salata

Recipe from

This recipe can either be made with RP’s Pasta or Taste Republic fresh pasta for a gluten-free dish. You may use any variety of pasta. 

3 Tbs. olive oil

1 lb. sweet onions, chopped

2 Tbs. butter

5 clove garlic, minced

1/2 lb. leeks, sliced

1/2 lb. red onions, chopped

1 bunch scallions, sliced

1/2 c. water



1 lb. any variety RP’s Pasta, or any variety Taste Republic fresh pasta 

4 oz. ricotta salata

1/4 c. flatleaf parsley, chopped

1/8 c. chives, chopped

Directions: Heat the olive oil over low heat in a large skillet. Add the sweet onions and cook over medium-low heat, stirring occasionally, until translucent. Raise the heat to medium and cook until deep golden and nicely caramelized, stirring often. Place the onions in a bowl and set aside. 

Melt the butter in a skillet over medium heat. Add the garlic, leeks, red onion, and scallions and sauté until soft and golden. Add the water and cook until it evaporates. Sprinkle with salt and pepper. Turn off the heat and add the sweet onions to the pan. 

Bring a large pot of water to boil and cook the pasta according to package directions. Drain. Heat the pan of onions over medium-high heat and gently fold in the pasta, and sauté for one minute. Transfer to a serving dish and top with the cheese, parsley, and chives. Serve immediately.

Seared Pork Tenderloin with Apples and Broccoli

Recipe from

Here’s a great recipe to celebrate the beginning of local apple season, and when the nights start to turn chilly. 

1 pork tenderloin

2 tsp. cinnamon

1 tsp. nutmeg

2 tsp. ground coriander

2 Tbs. butter

2 apples, cut into small cubes

1 shallot, chopped

1/4 c. apple cider vinegar

1 lb. broccoli



Directions: In a small bowl, stir together the cinnamon, nutmeg, coriander, and salt and pepper. Sprinkle both sides of the pork with the spice mixture. Heat a large skillet over medium-high heat. Sear the pork for 3 minutes on each side, until cooked through and browned on both sides. Transfer to a plate and cover.

Melt the butter in the skillet over medium-high heat. Sauté the shallots for 2 minutes, until they begin to soften. Stir in the apples and broccoli, and sauté for an additional 2 minutes. Add the apple cider vinegar and cook, stirring, for another 2 minutes, then season with salt and pepper. Return the cooked pork to the skillet, and cook for another minute, until heated through and the flavors mingle. Serve immediately.

Cold Brew Wisconsin Honey Lattes

Recipe adapted from 

For the syrup:

3/4 c. water

3/4 c. Wisconsin honey

1 1/2 tsp. vanilla extract

For serving:

Ice cubes

Let It Ride cold brew coffee 

Splash of whole milk, skim milk, nut-based milk, or half-n-half

Sprinkle of ground cinnamon, optional

Directions: To make the simple syrup—add the water and honey to a small saucepan. Set the pan over medium-high heat and cook, stirring frequently, until the honey has dissolved into the water. Let the mixture just come to a boil, then turn down the heat and let simmer gently for 5 minutes. Remove from the heat and stir in the vanilla extract. Let the mixture cool completely. Store the syrup in the refrigerator until ready to use.

To serve—add some ice cubes to a serving glass. Pour in the cold brew coffee, leaving at least an inch of space below the rim. Add in the desired amount of milk and honey syrup, then mix to combine. Sprinkle the top with the ground cinnamon, if using. Serve immediately, adjust the amount of milk as desired.