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Strawberry-Rhubarb Muffins

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Strawberry and rhubarb are natural culinary companions. Sweet and tangy flavors create a delicious harmony that often reminds us of early summer. We hope you enjoy these muffins as much as we do and that they inspire you to create your own summer treats.

Ingredients:

2 cups diced strawberries
2 cups chopped rhubarb
1 cup granulated sugar
8 T unsalted butter, melted
2 eggs (room temperature)
½ cup milk (whole milk recommended)
2 cups all-purpose flour
1 T vanilla extract
2 tsp baking powder
1 tsp salt
¾ tsp baking soda

For the streusel topping:

1 cup brown sugar
½ cup flour
1 ½ tsp cinnamon
4 T unsalted butter

Instructions:

Preheat oven to 400℉.

Line 3 muffin tins with cupcake liners and set them aside.

Wash your rhubarb and cut off the fibrous ends. Depending on the size of your rhubarb, you may want to slice it in half longways before chopping it. Chop the rhubarb into ½ inch thick chunks and set aside in a small bowl.

Wash and dice your strawberries. I recommend dicing the strawberries into pieces slightly smaller than the rhubarb. Put your strawberries in the bowl with the rhubarb.

Add 1 T of granulated sugar to the strawberries and rhubarb. Stir to combine and set the mixture aside.

In a large bowl, add your flour, salt, baking powder, and baking soda. Whisk lightly to combine and set aside.

In a separate bowl, add your melted butter and sugar. Whisk until most of the sugar has dissolved in the butter.

Add your vanilla extract, eggs, and milk to the butter mixture. Whisk until combined.

Using a cheesecloth or a sieve, drain some of the excess moisture from your strawberries and rhubarb. They don’t have to be completely dry before going into the batter, so don’t worry about getting all the moisture out.

Pour your wet ingredients into the dry ingredients and stir until just combined.

Add your drained strawberries and rhubarb to the batter and stir to combine.

Using a spoon, pour the batter into your prepared muffin tins. Fill each one until there’s about ¼ an inch of space left in the cupcake liner. This usually makes a little under 18 muffins.

Set your muffins aside and make your streusel topping.

In a small bowl, add your flour, brown sugar, and cinnamon. Stir to combine.

Cut your butter into small pieces and add to the mixture. Squash the butter into the mixture until it’s completely combined and resembles the texture of damp sand.
Sprinkle the streusel in an even layer on top of each muffin.

Bake for 20-25 minutes, or until they’ve begun to brown on top and a fork inserted in the center comes out clean.

Allow them to cool and enjoy!

 

Almond Chai Granola

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Warm and comforting flavors are wonderful to shake off the chill of winter. This chai-spiced granola will have your kitchen smelling amazing and is perfect to enjoy for breakfast on cold mornings. Not only is it delicious, but you can make it using mostly ingredients from our bulk section! We’ve given it a make-over and have expanded the number of products we carry, in addition to returning the spice section to self-serve bins rather than single-use containers. We hope you enjoy the changes we’ve made and that you enjoy this recipe.

Ingredients:

4 cups old-fashioned oats
2 cups sliced almonds
½ cup warm honey
2 T safflower oil
1 tsp ground cinnamon
1 tsp ground cardamom seed
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground clove
½ tsp vanilla extract
¼ tsp ground black pepper
¼ tsp salt

 

Instructions:

Preheat your oven to 300°F.

Line a large baking sheet with parchment paper and set it aside.

In a small bowl, warm your honey. You can do this by microwaving it for 15-30 seconds or heating it over the stove on low heat.

In a small mixing bowl, add your honey, safflower oil and vanilla extract. Stir to combine.

In a large mixing bowl, add your oats, almonds and spices. Stir to combine.

Add your wet ingredients into your dry ingredients and mix until all the oats have been fully coated.

Spread the granola evenly on your baking sheet and bake for 20 minutes.

After 20 minutes, take your granola out and stir it. Rotate the pan and bake it for another 5 to 10 minutes until the granola is golden brown.

When your granola is finished baking, allow it to cool for 30 minutes to an hour before serving. It can be kept in a sealed container for up to 3 weeks. Enjoy!

 

Heirloom Shakshuka

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Locally grown tomatoes have arrived at the Co-op this summer and we’ve got a delicious dish to share with you. This shakshuka recipe highlights the flavor of heirloom tomatoes and is perfect for breakfast or brunch. We recommend serving it with your favorite sourdough bread for dipping. We hope you enjoy this taste of summer!

 

Ingredients:

6 heirloom tomatoes
2 eggs
½ cup of water
½ yellow onion
2 garlic cloves
3 T extra virgin olive oil
2 Tsp paprika
1 Tsp cumin
¼ Tsp red pepper flakes (or to taste)
¼ Tsp salt
⅛ Tsp black pepper

 

Instructions:

Dice and seed your tomatoes. Locally grown heirloom tomatoes may have spots where the tomato has split and formed a tough skin. Remove these parts when dicing your tomatoes but leave the unblemished skins on. You can seed your tomatoes by gently squeezing them and scooping the seeds out with a spoon. As you seed your tomatoes, remove the hard white cores. Set your seeded and diced tomatoes aside.

Dice your onion. Peel and dice your garlic.

In a large skillet, add your olive oil, garlic, paprika and cumin. Cook for 5 minutes, or until the onions are translucent and the spices are fragrant.

Add your tomatoes, water, salt, and pepper to the skillet. Stir to combine the ingredients.

Cover your skillet and allow it to simmer on medium heat for 10 minutes.

Remove the cover and create two wells in the shakshuka. Crack your eggs into the wells.

Cook your shakshuka uncovered for at least 5 minutes or until your eggs have reached your desired consistency.

Serve with toasted sourdough bread and enjoy!

 

Savory Oatmeal (Vegan)

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Mix up your usual morning oatmeal with these cheesy, savory vegan oats! Plain oatmeal is a blank canvas, allowing you to build all kinds of flavors. I discovered this recipe a few years ago and it’s one of my favorites. Though savory oats may sound odd, they’re similar in flavor to cheesy grits and thicker in texture.

This recipe makes one serving. If you’re serving multiple people, feel free to multiply the recipe as needed. These oats can be boiled on the stovetop or cooked in the microwave, using rolled or quick oats. Using vegetable broth in this dish builds a more complex flavor, however water works just as well to make this dish a satisfying, savory breakfast.

 

Ingredients:

½ cup rolled oats or quick oats

1 T nutritional yeast

1 T soy sauce

⅔ cup vegetable broth or water

1 Tsp chives

 

Microwave Instructions:

Add oats and vegetable broth or water to a large bowl.

Microwave the oats for 1- 2 minutes. The oats are cooked when they have absorbed the water or broth and are thick in texture.

Remove the bowl from the microwave and add the nutritional yeast and soy sauce. Stir the oats until all ingredients are incorporated.

Top the oats with chives and enjoy!

 

Stovetop Instructions:

Bring a pot of water to a rolling boil. Add the oats and reduce the stove to medium heat.

Cook the oats for 3 minutes, stirring occasionally. Remove from heat when the oats have absorbed most of the water or broth and are thick in texture.

Add the nutritional yeast and soy sauce. Stir the oats until all ingredients are incorporated.

Top with chives and enjoy!

 

Banana Yogurt Smoothie Bowl

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This smoothie bowl is great for any breakfast, or even as a midnight snack. With added protein from greek yogurt and peanut butter, it’s sure to keep you full all morning while satisfying your sweet tooth.

This recipe serves as a base for a smoothie bowl. You can add your favorite toppings and come up with all kinds of great flavor combinations. If you have a peanut allergy, any type of nut butter works great in this smoothie bowl. For vegans or those with milk allergies, any type of thick vegan yogurt can be substituted in this recipe as well. Almond milk is added to ensure that the smoothie has enough liquid to blend properly, but you can substitute with any milk of your choice.

This recipe also makes great “nice cream,” a popular name for ice cream made with bananas. To make this recipe into nice cream, you can double or triple the ingredients and pour it into a loaf pan to place in your freezer to enjoy later.

 

Ingredients:

½ cup unsweetened greek yogurt
1 frozen banana
2 T peanut butter
¼ cup almond milk

Optional:
Granola
Chopped nuts
Sliced fruit
Seeds
Chopped coconut
Nut butter
Cereal
Chocolate
Honey

Instructions:

Add your almond milk, frozen banana, greek yogurt and peanut butter to a blender or food processor.

Blend until the mixture is smooth and fully incorporated.

Spoon into a bowl and top with your desired toppings. Enjoy!

 

Breakfast Egg Cups

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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