SOUP DU JOUR : AVOCADO SOUP!

Look no further for a light summer soup that will cool you down in the summer heat; it leaves the senses refreshed and rejuvenated!

Ingredients

  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 large jalapeno, stemmed, seeded, and diced
  • 3 garlic cloves, minced
  • Salt, for seasoning, plus 1 teaspoon
  • 4 firm ripe avocados, halved, pitted, peeled and mashed
  • 3 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups water
  • 1 teaspoon freshly ground black pepper
  • optional, 1/2 cup sour cream
  • optional, hot sauce or salsa

Procedure

  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, jalapeno and the garlic and cook until slightly soft, about 2 minutes.
  2. Season with salt and pepper, to taste. Place aside to cool.
  3. In a large bowl, add the avocados, chicken broth, lemon juice, cilantro, onion mixture, and water. In batches, add to a blender and purée until smooth, straining each batch of purée into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper
  4. Cover and refrigerate until well chilled, around 3 hours.
  5. Pour the chilled soup into individual bowls. Try adding a drizzle of sour cream and/or hot sauce, and sprinkle cilantro on top.

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, and Emily Salvaggio

Greek Inspired Turkey Burgers

Fire up the grill and try this Greek inspired turkey burger with homemade tzatziki sauce. This burger is perfect for summer grilling and will be sure to satisfy everyone.

 

Ingredients:

For the tzatziki

  • ½ english cucumber, peeled, seeded, and grated
  • ½ non-fat yogurt
  • 2 teaspoons of fresh lemon juice
  • 2 teaspoons of chopped fresh mint
  • 1 small garlic clove, minced
  • Salt and pepper to liking

(I always like to make more sauce when I cook this recipe for other people, it seems there can never be enough tzatziki sauce!)

For the burgers:

  • 1½  pounds ground turkey
  • ½ small onion, minced (¼ cup)
  • ¼ cup chopped fresh parsley
  • 2 teaspoons of oregano
  • Add tomatoes, arugula, or more cucumbers for extra flavor!

Instructions:

  1. Heat a grill to high.
  2. Make the tzatziki: in a bowl combine the cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover and set aside in the refrigerator until meal time.
  3. Make the burgers: in a medium bowl, use a fork to combine the turkey, onion, parsley, and oregano; season with salt and pepper. Carefully form the mixture into 16 small patties. Grill until fully cooked, about 2-3 minutes per side.
  4. To serve, try heating the pitas on the grill or in the oven; halve and fill with the mini burgers. Add whatever garnish you and your family or friends desire, and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, Emily Salvaggio, and Taylor Singleton

Local Vendor Profile – Red Root & Co.

Corey MacDonald and her team at Red Root & Co. are doing something truly unique. Using high quality ingredients from the garden and the forest, they blend tradition and innovation just for your palate. Their delightful herbal infusions are delicious and nourishing.

Corey: We use whole botanicals (no juices or extracts), honey to lightly sweeten, small batch processing, and each recipe is infused with my background in herbalism. Flavor is one dimension of a fruit, vegetable, or herb; but, knowing various essences of plants helps create an elevated product. In the cocktail realm, it is nice to use pure ingredients—the flavors are superior and it’s a bonus to feel good about our indulgences.

 

Red Root desires to “connect people to plants with nourishing, delicious and delightful herbal infusions.” Corey says it perfectly: “Plants change lives.”

Corey: Just think of the way flowers make people feel—they bring smiles, lift spirits, warm hearts. Red Root & Co. increases the positive experiences people have with plants. Our food system has gotten a little out of whack, which has impacted both human and environmental health. People are making choices each day to encourage healthier growth. Being a producer is a joyful place to be, supporting connections and opening opportunities for education and empowerment.

 

Mixing up cocktails may not be everyone’s glass of bubbly, but Corey encourages keeping it simple and starting with something you already enjoy. To first-timers, Corey simply says, “Have fun!”

Corey: Cocktail making is entertaining and delicious. If you like a Gin & Tonic, try making it with additional ingredients or swap out one ingredient for another. Perhaps substitute the part of the tonic with elderflower soda or add drops of fruity, floral bitters. Bitters can round out a cocktail, similar to finishing a culinary dish with salt. Try trading lemon or lime juice for a bright flavored shrub can mix-up a drink. Playing and experimenting is a great approach to making drinks.

 

Corey is drawn to lighter spirits, ciders, and wines that bring in the flavors of the season. She suggests starting summer with sangria.

Corey: Sangria is easy to make for a group, incorporates Virginia summer berries and fruit, and is refreshing. Drinks like this are nice with summer’s bounty—grilled or roasted veggies, fresh pico de gallo wrapped in a warm tortilla. Below are some recipes she developed especially for the Co-op’s quarterly publication, Craft & Cork.

 


BELGIAN CITRUS SANGRIA

 2 T Orange Marigold Shrub
 T Summer Oxymel
1 Fat Tire Belgian White Ale
2 T Sweet Vermouth
¼ cup Berries, any type
2 Orange slices

Combine shrub, oxymel, vermouth, berries and orange slices in a small bowl. Refrigerate at least 1 hour for flavors to infuse. Divide fruit mixture between 2 wine glasses and add 6oz of Ale. Squeeze an orange wedge over each glass and gently stir to combine.

 

STRAWBERRY RHUBARB BUBBLY

 2 T Rhubarb Verbena Shrub
10 drops Hopnotch Bitters
250mL Archer Roose Bubbly
½ cup Strawberries, hulled and chopped
2 Lemon Slices

 Divide strawberries and shrub between two, 6 or 8 oz glasses. Mash mixture with muddler. Add lemon slice to each and mash a little further to release flavor. Add several ice cubes to each glass, then fill with sparkling wine, and add 5 drops of Hopnotch Bitters to each glass.

 

BLACKBERRY CIDER MULE

2 T Blackberry Mint Shrub
12oz Big Pippin Ginger Hard Cider
Splash of Elderflower Soda or Ginger Beer, to taste
Squeeze of Lime Wedge
Blackberries to garnish

Fill 2 copper mugs with ice. Divide and pour in the shrub, cider, and squeeze of lime. Add elderflower soda or ginger beer and gently swirl to mix. Garnish with blackberries.

Light and Easy Hummus

This simple hummus takes minimal time to prepare and only requires a few ingredients. Use it as a dip with your favorite veggies and snacks. Or get creative and spread it on a slice of toast to create a delicious and light meal.

 

Ingredients:

1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
2 T. water
2 T. extra virgin olive oil
2 T. lemon juice
1 garlic clove minced
3/4 tsp. ground cumin
Salt to taste

 

Procedure:

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and add salt to your taste preference.

Store covered in the refrigerator.

* I like to toast a piece of bread, add a layer of the humus with avocado, radishes, chopped green onion, with a sunny side egg on top.

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Spring Salad with Strawberry Dressing

Fresh. Light. Tasty. This salad is the perfect way to ring in spring. Make this salad for yourself or double, triple, even quadruple the recipe to make and share with others! It is perfect to bring to a party or pair with protein for a hearty meal!

Salad dressing ingredients (makes 1 serving)

  • 6-8 Strawberries
  • 1 T. Honey
  • 2 T. Apple Cider Vinegar

Salad Dressing Instructions (makes 2-3 servings)

  1.     Chop up strawberries, throw in bowl, and microwave for 45 seconds to 1 minute.
  2.     Once the strawberries come out of the microwave, mash them with a fork.
  3.     On low heat add mashed strawberries, honey, and apple cider vinegar to a pot and stir until combined and most strawberry chunks are mashed.
  4.     If some strawberries chunks still remain, strain if desired.

Salad Ingredients

  • 1-2 cups of spinach
  • 1/2- 1 cup of arugula
  • 1 beet
  • 5 asparagus
  • ¼ cucumber

Salad Instructions

  1.     Chop asparagus and beets as you please and roast in the oven at 400 for 30-35 minutes, flipping half way through.
  2.     Dice the cucumber.
  3.     In a large bowl add spinach, arugula, and cucumbers.
  4.     Once the asparagus and beets come out from the oven, let them cool, and then add them to the salad.
  5.     Top the salad with dressing and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Spicy Potato Chip Breaded Oven Baked Chicken Tenders (serves 4)

Crushing potato chips to use as breading creates a panko-like texture that is perfect for breading chicken tenders.

Brine:
1.5 lbs chicken tenders
1 ½ c buttermilk
¼ c hot sauce
1 tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 Tbs salt
2 Tbs spicy brown mustard
2 eggs

Breading:
2 c panko
(1) 6-0z bag Route 11 Mama Zuma’s Revenge potato chips
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ c flour

Instructions:

Preheat oven to 350F.

In a medium glass bowl, whisk together brine ingredients until combined. Add chicken and mix to ensure all pieces are covered. Cover and leave in refrigerator for 4-8 hours.

In a large mixing bowl, whisk panko, salt, garlic powder, onion powder, and smoked paprika until combined. Spread in a single layer on a baking sheet and bake until lightly browned.

Using a food processor, grind potato chips to a panko consistency. Add to mixing bowl with flour and panko mixture. Whisk until combined.

Shake off excess brine and bread tenders one as a time. Press each tender firmly while it is covered with breading to ensure it adheres. Place breaded tenders on a wire rack and refrigerate uncovered for 2 hours.

Preheat oven to 375F. Bake tenders on wire rack for 18-21 minutes, flipping once halfway. Serve with spicy brown mustard and enjoy.

BBQ Cauliflower Bites

Looking for another way to use cauliflower but don’t have the time for all the grunt work? BBQ Cauliflower Bites are the thing to try! With just five ingredients and minimal prep time, these yummy bites will have the whole family wanting more. Next time you are wanting to try something new, give these bites a try!

Ingredients:
• 1 head of cauliflower
• 1 cup of BBQ sauce
• 1 cup of milk
• 1 ½ cup of all purpose flour
• ½ tsp chili powder

Procedure
1) Preheat oven to 450 degrees
2) Wash and cut cauliflower into florets
3) Whisk together milk, flour, and chili powder
4) Coat cauliflower pieces in mixture and place on parchment lined baking sheet
5) Bake at 450 for 15-17 minutes
6) Remove from oven and brush a layer of bbq sauce on each piece, be sure they are fully coated
7) Put back into oven for another 8-10 minutes
8) Serve with or without your favorite dipping sauce

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

Quinoa Pizza Bites

These easy quinoa pizza bites will satisfy your every pizza cravings. They are protein packed, delicious, and great for parties! This can last for about one week in the fridge in an air-tight container .You can freeze them and pop them in the oven to heat them up for a snack on the go. This recipe is easily modifiable, add in your favorite chopped veggies, mini pepperonis, or your favorite type of cheese.

 

Ingredients:

  • ½ cup of uncooked quinoa
  • 1/2 cup shredded cheese, mozzarella works best
  • 1 egg
  • 1/4 teaspoon salt (to taste)
  • 1/2 teaspoon ground pepper
  • 3 tablespoons of marinara sauce
  • 1/2 teaspoon garlic powder
  • 3 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • Marinara Sauce, optional for dipping

Directions:

  1. Preheat oven to 400 ° F
  2. Mix 1/2 cup uncooked and washed quinoa with 1 cup water and a pinch of salt. Bring to a boil first and then lower heat.
  3. Cook the quinoa for about 15 minutes until fluffy, yielding 1  1/2 cups of cooked quinoa
  4. Grease a 12 mini-muffin tin pan
  5. Mix all of the ingredients together
  6. Put a tablespoon into each muffin tin
  7. Bake for 12-15 minutes
  8. Allow to cool for 15 minutes before removing them from the pan
  9. Serve with marinara sauce and enjoy!!

 

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

 

 

Butternut Squash and Parsnip Crostata

Winter is the time to take advantage of the beautiful root vegetables and squashes that are in season. This recipe is a perfect lunch, dinner, or a crowd pleasing party appetizer. Don’t let the dreary winter days get you down. Cozy up to a slice of this treat and it’s sure to brighten up your day!

 

Ingredients

  • 1 pre-made pie crust
  • ½ small butternut squash
  • 1 parsnip
  • ½ small red onion
  • ¾ cup shredded gouda cheese
  • ⅛ tsp thyme
  • ¼ tsp rosemary
  • Olive oil
  • Salt
  • Pepper

Directions

  1. Preheat oven to 400 ℉
  2. Remove the peel of the butternut squash and chop one half into 1-inch pieces roughly ¾ inch thick (Note: do not discard seeds, they will be roasted and used as garnish later. Keep and wash.)
  3. Peel the parsnip and cut similarly to the butternut squash
  4. Slice the onion as thin as possible
  5. Place the butternut squash, parsnip, and onion on a sheet pan and drizzle with olive oil and season with salt and pepper
  6. Roast the vegetables until soft and caramelized around 25 minutes
  7. Remove the vegetables and allow to cool slightly
  8. Place the pie crust on a sheet and sprinkle on cheese leaving an inch of crust to layer over the top later
  9. Arrange the vegetables over the cheese and sprinkle the thyme and rosemary over the top (keep the drippings on the pan used to roast the vegetables as it will be used later)
  10. Fold the inch border over the vegetables and bake until the crust is golden, about 25 minutes (for an extra golden crust, brush it with a tablespoon of melted butter)
  11. During the last 3 minutes of baking, place the reserved squash seeds on the pan that the vegetables were roasted on and coat the seeds in the drippings. Season with salt and roast in the oven until brown (between 2-3 minutes).
  12. After the crostata is done cooking remove it from the oven sprinkle the roasted seeds over the top and enjoy !

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Cozy Pumpkin Chili

Need something to warm you up as the temperature outside begin to drop? This cozy pumpkin chilly embodies all the flavors of fall and is warming enough to take you through the winter chill.

 

Ingredients:

  • 2 tablespoons of extra-virgin olive oil
  • 1 zucchini, chopped
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 (14.5 ounce) can fire roasted diced tomatoes with their liquid
  • 1 (15 ounce) can of organic pumpkin puree
  • 1 cup of water
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon salt
  • Dash of pepper
  • ½ (15 ounce) can of kidney beans
  • ½ (15 ounce) can of garbanzo beans
  • 4 links of chicken sausage, chopped (optional)

 

Directions

  1. Add oil to a large pot and heat over high heat.
  2. Add the chopped onion, bell pepper, jalapenos, garlic, and zucchini stirring until tender.
  3. Add the chicken sausage into the pot. Cook until lightly browned.
  4. Then, add in the tomatoes, pumpkin, water, chili powder, cumin, salt, and pepper and bring to a boil.
  5. Add the kidney beans and garbanzo beans and reduce the heat (medium low).
  6. Cover the chili and stir every few minutes for about 30 minutes, until it is nice and thick.

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton