Pumpkin Sheet Pie with Oat Crust

By: Co+op

Recipe Information

Total Time: 2 hours; 45 minutes active

Servings:  12

Instead of making two pies, make one sheet pie for a little variation on the traditional. If rolling out a sheet of pie crust seems daunting, try this easy press-in crust, more like a pecan-studded granola bar than a pastry. Garnish the squares with whipped cream and serve up to guests.

Ingredients

• 2 cups rolled oats

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup light brown sugar

• 1/2 cup pecans

• 1 teaspoon cinnamon

• 1/2 cup vegetable oil

• 1 large egg (save the yolk)

Filling

• 1 15-ounce can of pumpkin

• 1 cup light brown sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt 

• 4 large eggs

• 1 cup half and half

• Whipped cream for topping

Preparation

1. Preheat the oven to 350 F. Line a 10-by-15 inch, 1/2-inch-deep sheet pan with parchment.

2. In a food processor, combine the oats, flour, salt, brown sugar, pecans and cinnamon. Pulse the processor on and off until the oats and pecans are minced. Pour the oil over the mixture, then process until mixed.

3. Scrape the oat mixture onto the prepared sheet pan. Press along the edges of the pan to form an even crust that is level with the top of the pan, then pat the remaining oat mixture flat in the pan.

4. Bake for 15 minutes. While the crust bakes, separate the first egg and lightly whisk the egg white. At 15 minutes, take out the crust and brush the hot crust with egg white using a pastry brush, then return to the oven for 2 minutes.

5. For the filling, place the pumpkin in a large bowl and add the brown sugar, cinnamon, nutmeg, cloves and salt and whisk to mix well. Add the reserved egg yolk, eggs, and half and half and whisk until smooth.

6. Pour the filling carefully over the crust and carefully place on the bottom rack in the oven. Bake for 40 minutes, until firm. If large bubbles rise, pierce with a paring knife.

7. Cool on a rack. Cut 3 by 4 to make 12 squares.

Serving Suggestions

Serve with whipped cream on top and add an extra dusting of cinnamon.

Nutritional Information

280 calories, 17 g. fat, 85 mg. cholesterol, 340 mg. sodium, 28 g. carbohydrate, 2 g. fiber, 5 g. protein

A Letter from Mariposa Union Shop Stewards

Hello all,

Over the past few months, we have seen a decent amount of workers come and leave the co-op, so we think it would be a good time to briefly set forth some intentions and to clarify our position with regard to our roles as stewards.

We are here to listen, not to lead. Our job as stewards is to represent and support you, and to be a conduit of information between bargaining unit members and union leadership. We are not here to carry out personal attacks or to persuade anyone how or when to engage in union-related activities and actions.

Moving forward, we intend on bringing people together and restoring, to our best ability, a sense of trust and solidarity. This means fully committing ourselves to incorporating anti- racism, feminism, and queer & trans rights as integral parts of our work. There can be no labor movement without taking all forms of oppression seriously in every word we speak and move we make. As stewards, we think it is vital that we are held fully accountable to these standards.

We want to re-establish and sustain a working environment in which our union members feel safe and encouraged to give us any and all feedback, including those that may include criticisms and disagreements. We will always listen and reflect in good faith. Again, we are here to serve you, not the other way around.

We realize that our stewardship has been very white, and both of us are willing to step down and cede our positions as stewards to any Black or POC staff member who may be interested in becoming a steward.

Additionally, as many of you already know, Mika has been planning to step down as steward for some time now, to focus on other areas of their life. They will likely do this formally in the near future. They are grateful for their time serving you all in this role and are committed to improving our co-op going forward in any ways they can help.

Going forward, we commit to respectful communications with both management and the board. In all likelihood, policy disagreements will still arise, disciplinary disputes will happen, and there will be conflicting feelings. Nonetheless, we have a contract in place that outlines how we will handle these things, and we feel it's important to try and work together whenever possible.

As a token of good faith, we want to give management credit where it is due for taking some of our policy recommendations into account, and restoring some of our working hours. There is still a lot of work to do, but we are encouraged by these developments as signs that things are improving.

We thank you all for reading, and we welcome any feedback or questions.

In solidarity, 

Mika and Chris

Afghan Kidney Bean Curry

By: Co+op

Recipe Information

Total Time: 35 minutes; 20 minutes active

Servings: 4

Canned kidney beans make this flavorful dish quick and easy to make on a busy day, with garlic and ground cumin for an earthy undertone, brightened at the end with fresh herbs.

Ingredients

1 tablespoon coconut oil

1 medium red onion, chopped

1 tablespoon ground coriander

1 teaspoon cumin

1/2 teaspoon freshly ground black pepper

4 cloves garlic, chopped

1/2 cup vegetable stock

1 15-ounce can kidney beans

1 15-ounce can diced tomatoes

1 teaspoon salt

1/4 cup cilantro (optional)

1/4 cup fresh mint (optional)

Preparation

1. In a 2-quart pot, warm the oil over medium-high heat until melted, then add the onion. Mix until the onions start to sizzle, then reduce the heat to medium. Cook, stirring frequently, until the onions are very soft, about 10 minutes.

2. Stir in the coriander, cumin, pepper and garlic and stir until fragrant, about 1 minute. Blend in the vegetable stock, kidney beans and their juices, tomatoes and their juices and salt and raise heat to bring to a boil. Reduce the heat to simmer gently for about 10 minutes to thicken and blend flavors.

3. Just before serving, add in cilantro and mint, if using.

Margherita Dip

By: Co+op

Tired of the same old pizza? Make this pizza-inspired dip, with the juicy tomatoes, mozzarella and basil you love on a Margherita, made into a warm and creamy dip. Serve with toasted bread for a classic Italian meal, or opt for veggie dippers such as sliced zucchini, broccoli, carrots or jicama.

Recipe Information

Total Time: 40 minutes; 25 minutes active

Servings: 6

ingredients:

• 1 cup grape tomatoes

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, slivered

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 8 ounces cream cheese or Neufchatel

• 3/4 cup shredded parmesan cheese, divided

• 4 ounces shredded mozzarella cheese, 1 cup

• 1 teaspoon dried oregano

• 1/2 cup fresh basil, shredded

Preparation

1. Preheat the oven to 425 F. In a 9-inch glass pie pan or round casserole, place the tomatoes, then add the olive oil, garlic, salt and pepper and toss to coat. Bake for 20 minutes, or until the tomatoes are bursting and soft.

2. While the tomatoes bake, place the cream cheese in the bowl of a food processor and process until smooth and no lumps remain. Alternatively, place the cheese in a large bowl and mash with a wooden spoon until smooth. Add ½ cup of the parmesan, the mozzarella and the oregano and process until well mixed or stir well.

3. Remove the tomatoes from the oven and reduce the heat to 350 F. Transfer the tomatoes and their oil to a medium bowl, leaving a little oil behind. Spread the cheese mixture in the pan you roasted the tomatoes in, then pour the tomatoes and oil back over the cheese, distributing the tomatoes evenly over the top.

4. Sprinkle with reserved parmesan and bake for 15 minutes, until hot and bubbling around the edges. Sprinkle with basil.

   Serving Suggestion: Serve with baguette slices or sliced vegetables.

Maple Cinnamon Cupcakes

Total Time: 

10 minutes active; 30 minutes total

Recipe Information

Servings: 

6 cupcakes

These Maple Cinnamon cupcakes are dense, moist, yet not overly sweet. They make a great dessert or "anytime" treat!

Ingredients

Cupcakes

• 2/3 cup soymilk

• 1/2 teaspoon apple cider vinegar

• 1/3 cup maple syrup

• 1/3 cup applesauce

• 1/3 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup non-dairy chocolate chips

• 1/4 cup cocoa powder (optional)

Icing

• 4 tablespoons margarine

• 1 1/2 cups confectioners’ sugar

• 1 tablespoon soymilk

• 1 teaspoon maple syrup

• 1/4 teaspoon ground cinnamon

Preparation

1. Preheat the oven to 350 degrees F. Insert paper cupcake liners into a medium muffin pan.

2. In a large bowl, combine the soymilk and vinegar. Let this mixture stand for 5 minutes, then whisk in the maple syrup, applesauce, oil and vanilla extract. Sift in the flour, salt, baking soda, baking powder, cinnamon and cocoa powder (if you prefer chocolate cupcakes), and mix to a smooth batter. Fill the paper cups two-thirds full and bake 18–20 minutes or until a toothpick inserted into the center come out clean.

3. To make the icing, cream together margarine, cinnamon and half the confectioners’ sugar in a bowl, add the soymilk and maple syrup and blend well; then add and blend in the remaining sugar. Ice the cupcakes after they are completely cooled.

Serving Suggestion

These nondairy and vegan cupcakes are moist, dense and not overly sweet. Serve them for dessert or as an “anytime” treat, garnished with extra chocolate chips or chopped nuts if you like.

Nutritional Information

Calories: 410, Fat: 16 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrate: 57 g, Dietary Fiber: 2 g, Protein: 5 g

posted by permission from grocery.coop

Steak with Whiskey-Mustard Sauce

By: 

Robin Asbell

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Recipe Information

Total Time: 

30 minutes

Servings: 

4 (3/4 cups sauce)

Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.

Ingredients

• 4 4-ounce steaks

• 1/2 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme

Sauce

• 1 tablespoon olive oil

• 3 tablespoons finely chopped shallot

• 1/2 cup whiskey

• 1 cup chicken stock, or vegetarian chicken stock

• 1/2 teaspoon sugar

• 2 tablespoons whole-grain mustard

• 2 tablespoons unsalted butter

• 1/4 cup parsley leaves, chopped

Preparation

1. Pat steak dry and sprinkle with salt, pepper, and thyme.

2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 6-8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.

3. While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in stock, sugar and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and parsley.

Serving Suggestion

Serve steaks on top of a bed of sauteed vegetables, like the green beans, mushrooms and tomatoes pictured, and drizzled with sauce.

Nutritional Information

463 calories, 29 g. fat, 93 mg. cholesterol, 291 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 25 g. protein

Turkey and Sweet Potato Chili

Recipe Information

Total Time: 

55 minutes; 25 minutes active

Servings: 

6

Sweet, hearty and delicious, this chili is sure to please the entire family without blowing your budget. Look for Co+op Basics broth, tomatoes and beans to maximize savings as your local co-op.

Ingredients

• 2 tablespoons canola oil

• 1/2 pound turkey sausage, casings removed

• 1 medium yellow onion, chopped

• 1 red bell pepper, seeded and chopped

• 3 sweet potatoes, chopped into small pieces

• 2 cloves garlic, minced

• 1 14.5-ounce can diced fire-roasted tomatoes, undrained

• 2 cups chicken broth

• 1 cup water

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1 15-ounce can cannellini beans, drained and rinsed

• Additional salt and pepper to taste

Preparation

1. Warm oil in a large pot over medium-high heat. Add sausage; break up any large chunks and saute until no pink remains. Using a slotted spoon, transfer meat to a bowl; cover. Add onion, bell pepper and sweet potato to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and saute for 1 minute. Return meat to pot.

2. Stir in tomatoes, beans, broth, water, spices and salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with additional salt and pepper to taste.

Serving Suggestion

Sweet potatoes are a tasty way to add important nutrients to your diet like Vitamin A, fiber and even protein. Substitute your favorite sausage, ground meat or meatless alternative if you prefer. Have fun topping the chili; try a spoon of plain yogurt, cilantro, diced avocado or tortilla chips—you can't go wrong!

Nutritional Information

440 calories, 13 g. fat, 60 mg. cholesterol, 930 mg. sodium, 63 g. carbohydrate, 15 g. fiber, 21 g. protein

posted by permission from grocery.coop

Black Bean Chili

Recipe Information

Total Time: 

1 hour, 20 minutes; 15 minutes active

Servings: 

4-6

This easy, meatless classic has a little extra texture thanks to quinoa, which simmers in the black bean broth and gives it body.

Ingredients

The High Five

• 1 cup dry black beans

• 2 large carrots

• 1 medium green pepper, chopped

• 1 15-ounce can diced tomatoes

• 1/4 cup quinoa, rinsed

Pantry and Kitchen Items

• 4 cups water

• 1 1/2 tablespoons chili powder

• 1 teaspoon salt

Preparation

1. Sort and rinse the black beans. Place in a large pot with the water and bring to a boil, then cover and cook on medium-low for 45 minutes.

2. Add the carrots, green pepper, canned tomatoes and juices, quinoa, chili powder and salt. Return to a boil, then reduce to medium-low and cover the pot. Cook for 20 minutes, until the beans and vegetables are tender. Uncover and simmer for five minutes to thicken slightly. Serve hot.

Serving Suggestion

Cornbread flecked with diced jalapeno peppers makes a tasty accompaniment to this hearty chili.

Nutritional Information

210 calories, 1.5 g. fat, 0 mg. cholesterol, 670 mg. sodium, 40 g. carbohydrate, 10 g. fiber, 12 g. protein

Reprinted with permission from grocery.coop

Huevos Tortillas

Ditch the toast for breakfast one in a while, and bake these light and crispy corn tortilla bases for your meal. A lively chop of veggies gives the whole affair a great flavor and burst of color, and the egg makes its own sauce, if you leave the yolks a little runny.

Ingredients

• 4 6-inch corn tortillas

• cooking spray

• 2 cups chopped fresh tomato

• 1/2 medium red bell pepper, chopped

• 2 large scallions, chopped

• 1/4 cup fresh cilantro leaves, chopped

• 1/2 tablespoon cumin

• 1 clove garlic, crushed

• Louisiana style hot sauce

• 4 large eggs

• Salt and pepper

Preparation

1. Preheat the oven to 400 F. Spray a sheet pan with oil, then place the tortillas on the oil, and spritz the tortillas. Bake the tortillas for 4 minutes, then flip them and bake for 3-4 minutes more. When the tortillas are toasted and crisp. Transfer the tortillas to the paper towel lined plate and sprinkle with salt.

2. While the tortillas bake, chop the tomatoes, bell pepper, scallions and cilantro and mix in a bowl. Add the cumin, garlic, and hot sauce to taste.

3. Place a large cast iron or non-stick skillet over medium heat. Let the pan get hot for a minute, then spray or oil it well. Crack each egg and slip into the hot pan, leaving plenty of room so that they don't run together. Sprinkle with salt and pepper, and cook until the whites are firm and the yolks are of desired doneness, 3-6 minutes.

4. To serve, top each tortilla with tomato mixture, then a fried egg. Serve immediately.

Nutritional Information

191 Calories, 8 g. fat, 211 mg. cholesterol, 224 mg. sodium, 20 g. carbohydrate, 2 g. fiber, 10 g. protein

Reprinted with permission from grocery.coop

Spicy Corned Beef Hash with Chorizo

A delicious and hearty breakfast or brunch!

Total Time: 

30 minutes

Servings: 

4

Ingredients

• 3 tablespoons unsalted butter

• 1 cup onion, finely chopped

• 2 cups cooked corned beef (1/2 pound), chopped

• 3 cups cooked potatoes, cubed (Shortcut: use frozen potatoes)

• 1/2 cup cooked chorizo, casings removed, chopped

• 4 eggs (optional)

• Salt and pepper

Preparation

1. Heat butter in a large (14-inch) cast iron or non-stick skillet over medium heat. Add the onion and cook a few minutes, until translucent.

2. Mix in the chopped corned beef, chorizo and potatoes. Stir and spread evenly over the pan. Turn heat to medium low and press down on the hash mixture with a spatula.

3. Shake, but don’t stir, the hash mixture. Let it brown like a giant potato pancake, being careful not to burn the butter.

4. Once browned, use the spatula to flip over sections in the pan so they can brown on the other side, pressing down with the spatula as needed. (Add more butter to the pan if the hash is sticking.)

5. Continue to cook in this manner until the hash is nicely browned and looks lightly crisped.

6. Remove from heat, stir in some freshly chopped parsley. Add plenty of freshly ground black pepper, and salt to taste.

Nutritional Information

Per Serving: 247 calories, 19g fat, 70mg cholesterol, 3g carbohydrates, 2g dietary fiber, 16g protein, 169mg sodium

Reprinted with permission from grocery.coop