Green Chili Burger

Sizzling Summer Favorite with a twist! Try this easy turkey burger with green chili to add a flair to your next BBQ.

Ingredients:

1 pound ground turkey
4 oz can of green chili (well-drained)
1 teaspoon chili powder
2 teaspoons of cumin
½ teaspoon of salt
½ teaspoon of pepper
1½ teaspoons of olive oil
4 English muffins (or hamburger buns)
Your favorite burger toppings

 

Procedure:

Combine all of the ingredients together in a bowl. Be sure everything is evenly distributed. Form 4 even-sized patties (or 8 for sliders). In a large frying pan heat olive oil under medium heat. Cook each patty 3-4 minutes on each side or until golden brown.

 

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

Frozen Fruit Yogurt

Few things are better than frozen yogurt on a hot summer day. Instead of making a trip to your closest froyo shop, try making it homemade. It doesn’t take much to create this delicious treat.

Ingredients:

2 cups of frozen fruit
2 tbsp. water
½ cup of vanilla yogurt (can be regular or Greek)
Optional: frozen banana

Procedure:

In a food processor or blender combine fruit, water, and yogurt. You can eat it right after blending or place it in the freezer for a couple of hours.

 

 

Guest Bloggers: James Madison Dietetics

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

One Pot Mexican Quinoa

When it comes to minimal cleanup, I am always a big fan. That is why I love this One Pot Mexican Quinoa recipe. Next time you are deciding on what to make for dinner, give this recipe a try.

 

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, canned or roasted
1 teaspoon paprika
1 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, pitted, and diced
Juice of 1 lime
½ cup chopped fresh cilantro leaves

 

Procedure:

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, paprika, and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.
  3. Serve immediately. Add avocado and cilantro to each dish

 

Guest Bloggers: James Madison Dietetics

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

 

Breakfast Egg Cups

Are you in need of a quick, on the go breakfast everyone in the family will love? These breakfast egg cups are easy to make and will last a week in the fridge or a month in the freezer. Just throw them in the microwave until hot and they are ready to go!

Ingredients: to make 12 muffins

  • 6 large eggs
  • 1/4 cup of milk
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of black pepper, ground
  • 1 medium bell pepper, red
  • ¾ cup of spinach
  • ⅓ cup of cheddar cheese

Directions

  1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
  4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
  6. Allow to cool slightly before serving.

* You can add in a variety of vegetables and protein – diced onion, kale, chopped mushrooms, diced tomatoes, chopped bacon or ground sausage, the possibilities are endless!

 

Guest Bloggers: James Madison Dietetics

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

 

Rustic Potato Pancakes

Looking for a creative way to use up a leftover? Trying to find a unique side dish to add to a scrumptious lunch or dinner? Look no further! These potato pancakes with delicious seasoned yogurt garnish are sure to please any hungry belly.

 

Ingredients

Pancakes

  • 2 cups pre-cooked mashed potatoes
  • ¼ cup + 1 Tbsp all purpose flour
  • ¼ cup milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt
  • Pepper
  • Nonstick cooking spray

 

Yogurt Sauce

  • ½ cup greek yogurt
  • ⅛ tsp black pepper
  • ⅛ tsp garlic powder
  • 1 ½ tsp lime juice
  • Salt (to taste)
  • Chives (garnish)

 

Directions

  1. To a large bowl, add all of the pancake ingredients. Mix until just combined.
  2. Place an even coating of nonstick cooking spray into a small skillet. Heat to medium-high heat.
  3. Once the skillet is hot, place a ball of the dough onto the surface and flatten. Cook on both sides until golden brown and crispy, approximately 2-3 minutes per side.
  4. Repeat until all of the dough has been used.
  5. To make the yogurt sauce, place all ingredients into a small bowl, whisk to combine, and enjoy
  6. Now you’re ready to eat and be merry!

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.

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

 

A Co-op’s Response to the Loss of Curbside Recycling

We’re all hearing about more and more area cities and towns, besides Harrisonburg, who are eliminating curbside recycling. There are many contributing factors, including everything from China’s refusal to continue to accept America’s trash to a greatly reduced need for recycled glass.

These factors have resulted in a stressed recycling market that is leaving cities nationwide in a dilemma. Now, leaders in localities across the country are left to figure out if they can afford to salvage their recycling programs or find alternative solutions.

Friendly City Food Co-op is uniquely positioned to offer alternatives to plastic packaging and educate our community on ways to ReThink their purchases, in addition to the more common Three R’s: Recycle, Reduce, Reuse.  

 

  1. Our bulk food/herb bins allow shoppers to bring in their own containers, or use fabric (or paper) bags to hold their products for purchase.
  2. Glass bottle milk with deposit closes the loop and avoids glass recycling altogether. Same is true of water kefir sodas, and we can explore the potential of beer growlers in expansion project.
  3. Many of our beers come in aluminum cans, which are now more friendly for recycling, weigh less than glass and are crushable which reduces mass in recycling bins.
  4. We bag groceries in only paper bags, never plastic, and now provide paper bags for bulk purchases.
  5. We sell stainless steel straws, water bottles, food containers, plus fabric bags for produce and bulk as well as re-usable bags for groceries.
  6. We provide loaner bags (in a basket in front of the store) for when you forget your reusable bags.
  7. Our salad bar and hot food bar offer compostable containers, and shoppers can bring their own containers if they choose (you can have your container weighed to get a tare first)
  8. We encourage shoppers to bring in their old six-pack and four-pack holders for us to re-use for kombucha, sodas, single beers, etc. and allow folks to bring back clean paper grocery bags for us to use for other shoppers going forward.

Maybe you can think of other ways to ReThink your purchasing in order to lighten the recycling load. We’re all in this together and if we’re committed to finding solutions, we can. April is Earth Month and we feel like these are some ways to start making changes for the better.