Category Archive: Recipes

Brussels Sprouts with Pine Nuts, Kalamata Olives and Lemon Zest

I’m not sure when Brussels sprouts became the new “it” food, but I’m glad they did. As a kid, I thought they were disgusting, right up there with creamed spinach, so I was pleasantly surprised when I tried them a few years ago and discovered I was a fan. But is it just me, or …

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Fabulous Spinach and Goat Cheese Souffle

Few words strike as much fear into the hearts of neophyte cooks as “soufflé.” But I’m here to tell you that the fear is unfounded—as long as you don’t open the oven door while it’s cooking, because cold air may cause it to fall. Avoid that faux pas and you can create a magnificent soufflé …

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Cream of Asparagus Soup

  Few foods say “spring” like asparagus. Closely related to the lily family, which includes onions, garlic, daffodils and tulips, Asparagus officinalis, according to my beloved Oxford Companion to Food, was cultivated by the ancient Romans; Pliny the Elder ascribed it medicinal qualities—possibly, according to the book’s author, due to the distinctive (but harmless) odor …

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Thai-Marinated Tofu Curry

  We eat a lot of Thai food in this apartment. I won’t go so far as to say we know all about authentic Thai (yet!) We’ve got a couple cookbooks, and sometimes we try to mimic the flavors of Sawadee. What we mostly make is curry, but according to my favorite Thai cooking site, curry …

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Permanent link to this article: http://missoulafoodcoop.com/thai-tofu-curry/

Try This – Crispy Kale Chips !

This week the Missoula Community Food Co-op features local kale… that dark, cruciferous vegetable that makes an appearance from fall to spring. Full of nutrients and antioxidants, it helps lower cholesterol and promotes eye-health, among other benefits. Whether these benefits are more pronounced when kale is cooked or eaten raw is up for debate, but in …

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Permanent link to this article: http://missoulafoodcoop.com/kalechips/

Sweet Potato Egg Basket

Try something new for breakfast! You will need 1 medium size sweet potato per 2 eggs, any flavor of potato can be substituted. Shred potato with grater or food processor. Saute potatoes till cooked almost all the way.                   Arrange potatoes into baskets on cookie sheet. Crack egg …

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Permanent link to this article: http://missoulafoodcoop.com/sweet-potato-egg-basket/

Got Basil – Got Garlic!

Got Basil – Got Garlic Let’s make pesto!   I’ve had no less than 3 inquiries about my pesto recipe in the last week, so it sounds like it’s time. My basil and garlic are ready to go, so rather than wait another minute, here is my “not so secret” recipe. Basil and garlic are among …

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Permanent link to this article: http://missoulafoodcoop.com/got-basil-got-garlic/

Sticky Buns (Apple Pecan Winter Squash Flax Vegan Sticky Buns)

Ingredients: DOUGH 1 cup  unsweetened flax milk (any type of milk product) ¼ cup vegan butter 2 1/4 tsp yeast 1 Tbsp sugar 1/4 tsp salt ~3 cups all-purpose flour 2 Tbsp flax meal ½ cup winter squash puree FILLING 1/4 cup vegan butter, melted 1/2 cup brown sugar 1-2 tsp cinnamon STICKY CARMEL 1 …

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Fall Spice Cake with Caramel Fudge Icing

Fall Spice Cake with Caramel Fudge Icing  from Bobbe’s Community Food Blog Fall Spice Cake with Caramel Fudge Icing Come late September early October, my mind turns once again to baking.  One of the memories that also returns is of my Dad’s favorite, spice cake. In an article titled How Smell Works, Sarah Dowdey tells us …

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Eggplant & Mushroom Veggieballs with Romesco Sauce

Ingredients: 1 large eggplant, peeled and chopped 8-10 mushrooms, finely chopped ½ cup onion, chopped ½ cup bread crumbs 2 cups kale, chopped 2 small-medium or 1 large egg (vegan option – omit egg,  add ¼ cup oil) Olive oil Salt and pepper   Romesco Sauce 1 large slice crusty bread, day old or fresh …

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Permanent link to this article: http://missoulafoodcoop.com/eggplant-mushroom-veggieballs-with-romesco-sauce/

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