Roasted Beet and Orange Salad

A note from Sylvie: This recipe is as colorful as it is fresh and delicious. The dressing adds just the right balance of tartness and sweetness.

Ingredients:
4 red beets (2-2 ½-inch-diameter)
4 yellow beets (2-2 ½-inch-diameter)
4 Tbsp. extra-virgin olive oil,
Coarse Kosher salt
3 large oranges
2 Tbsp rice vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. minced shallot
1 tsp. honey
3 c. watercress sprigs or baby spinach
1 ¼ c. coarsely crumbled feta cheese (about one 7-ounce package)

Instructions:
• Preheat oven to 400 degrees. Place the beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour.
• Unwrap and cool beets. Peel, then cut each into 8 wedges. (Beets can be made 1 day ahead. Cover separately and chill.)
• Grate enough peel from 1 orange to measure half a teaspoon, transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoon orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 tablespoon olive oil into bowl with orange peel and orange juice mixture. Adjust dressing seasoning with salt and pepper.
• Arrange watercress or spinach, beets, and orange segments. Serves 6

Spanish Tortilla

Spanish Tortilla

A note from Sylvie:

Traditionally Spanish Tortillas simply use potatoes, onions and eggs to prepare. It is also tradition to flip it directly into the skillet, which seems like a fun but crepe-flipping nearly impossible task. This is my version, adding some milk and Manchego cheese gives it a Frittata like texture, and baking it makes it a bit easier to cook it through.

Ingredients

3 Tbsp. Olive Oil

2 Lbs. Organic Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 tsp. Salt

1 tsp. Smoked Paprika

1 Organic Yellow Onion, halved and thinly sliced

1 medium Red Bell Pepper, seeded and thinly sliced

8 large Eggs

3 Tbsp. Whole Milk

1-2 c. Manchego Cheese , grated

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch large iron skillet (one that is oven proof) over medium-high heat.

Add the potatoes and 1 teaspoon of the salt and paprika, and cook until the edges of the potatoes are transparent, 5 to 7 minutes, stirring occasionally.

Stir in the onions and red pepper and cook for 4-5 minutes, stirring often. Reduce the heat to medium and cook until the potatoes are tender and slightly browned, 6 to 8 minutes, stirring occasionally.

Whisk the eggs with the milk, the grated cheese, and the remaining teaspoon of salt in a medium bowl until combined. Pour over the potatoes. Cook until the eggs start to set, 1 to 2 minutes.

Place skillet in the oven and bake for 20 minutes. Take tortilla out of the oven and set aside for 5 minutes, to let it cool. 

Gluten-Free Roasted Veggie Panini

Gluten-Free Roasted Veggie Panini

A note from Sylvie: This recipe is quick, delicious, and makes the perfect dinner dish; just add a green salad and you will have a complete, nutritious meal. For variety, try any of the Boise Co-op’s wide selection of locally-made, Gluten-Free breads.

Ingredients:

1 Red Bell Pepper, roasted and peeled

1 Green Bell Pepper, roasted and peeled

1 Zucchini, slice lengthwise in1/4-inch slices, roasted

1 medium Tomato, cubed

2 Garlic cloves

½ tsp. Dried Italian Herbs

Salt and Pepper

8 slices Silver Sage Gluten Free bread, cut on the bias 1/2 inch thick

Olive oil for brushing

8 oz. Aged Gouda, shredded

Instructions:

To roast the vegetables

Place the zucchini and tomato in a large bowl and drizzle with olive oil,  then add the garlic, herbs, salt, and pepper. Let the vegetables marinate from about half an hour. Place on a baking sheet, on the lowest oven rack under the broiler. Broil for about 10 to 15 minutes. Set aside.

Cut the peppers in half, dis guard the seeds.  Place them on a baking sheet open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them (although the skin gets very brown, don't worry). When they are cooked, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers.

Preheat grill pan over medium-high heat. Brush bread with olive oil on one side. Arrange the roasted vegetables slices in an even layer and top with some shredded cheese. Cover each sandwich with one of the remaining bread slices, oiled side up. If necessary, carefully wipe out any excess fat from the pan with paper towels.

Reduce the heat to medium and place 2 sandwiches in the pan. Place the press on top of the sandwiches. Cook until the bread is golden brown and toasted and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cover loosely with aluminum foil. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

Mexican Vegetarian Lasagna

Note from Sylvie: I make this hearty casserole all the time. It is so easy and fast to prepare, you will have a delicious, nutritious vegetarian main dish on the dinner table in no time.  This recipe was adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded and chopped

1 Medium Yellow Pepper, seeded and chopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted Diced Tomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsed and drained

6 Tortillas (We used Local Madre’s Tortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil over medium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchini and garlic and cook until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans. Remove from heat.

Spread a small amount of bean mixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoon half the bean mixture over the tortillas. Top with half the cottage cheese and sprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heated through and cheese is melted, about 25 minutes.

Serves 4 to 6.

Coconut Quinoa Pilaf

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie’s Camembert Cheese Purses

Aumonieres au camembert de Sylvie

Sylvie’s Camembert Cheese Purses

Preparation: 10 min.

Cooking time: about 20 minutes

Makes 30 small purses

1 package Frozen Puff Pastry 14-oz, thawed and cut into squares, 2X2 inches

1 c. Chives, minced

1 small Camembert Cheese 8oz, cut into 1 inch cubes

1 Pear cut into ½ inch cubes

8 tsp Pine Nuts

Lightly grease a mini muffin baking pan. Place a small square of puff pastry dough in each mini muffin slot. Sprinkle a few chives, one piece of camembert, pears, a few pine nuts and seal the top, shaping the dough to make it look like a small purse. Bake at 375 degrees F for about 20 minutes or until golden brown.

Bon appétit!

Sylvie’s Tartines with Caramelized Onions, Emmentaler and Capers

A note from Sylvie:

Tartines are very popular in France at the moment. Think of them as small individual pizza and just let your imagination create endless possibilities with toppings. Here is my version using my favorite local onions.

1 Tbsp Olive Oil

3 Yellow Onions, chopped, I used Kings Crown Organic and local

1 Sweet Candy Onion, chopped, I used Rice Family Farms Organic and local

Salt and Pepper to taste

A pinch of Nutmeg

4 Slice from a loaf of sandwich bread, I used Zeppole’s Scallion, Cheddar Sandwich Loaf

1 ½ cups Emmentaler Cheese (Swiss Cheese), grated—reserve 2 Tbsp to top the tartines

2 Tbsp Capers, strained

Preheat the oven to 375 degrees.

Heat the oil in a large frying pan. Add the onion and cook on medium heat for 15-20 minutes, or until the onions start to brown an caramelize. Season with salt, pepper and nutmeg. Place the slice of bread on a baking sheet. Put a small amount of cheese on each bread slice. Top with the caramelized onions, spread with the back of a spoon to create an even coat. Sprinkle the capers and top with the remaining cheese.Bake for 5-7 minutes, or until the cheese has melted and starts to bubble.

Serve immediately. These tartines are perfect served as an appetizer or with a green salad. Makes 4.

Gougeres (Cheese Puffs)

A note from Sylvie:

This is the ultimate traditional appetizer from the heart of Burgundy. It can be served with any apéritif. I like to use fresh herbs such as chives, parsley, thyme or basil and add them to the dough right after the eggs have been incorporated. You may make gourgeres as much as a month ahead of time and freeze them. To reheat, bake for 10-15 minutes in a 325 degree oven.

¾ cup Flour

½ tsp Salt

A pinch of Cayenne Pepper

A pinch of Nutmeg

¾ cup Water

6 Tbsp Butter, cut into pieces

3 Eggs

3 oz Swiss Cheese, grated

Preheat the oven to 400 degrees F.

Lightly grease a baking sheet or line it with parchment paper. Sift the flour, salt, cayenne pepper and the nutmeg together.

In a medium size saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at the same time. Beat with a wooden spoon for about one minute, until the mixture is well blended and starts to pull away from the sides of the saucepan.Cook for 2 minutes over low heat, beating constantly, then remove the pan from the heat.

Add one egg at the time and stir well to blend until the dough is smooth and slightly shiny. The dough should pull away and fall slowly when dropped from a spoon. Add the cheese, stir to mix well.

Spoon dough into a pastry bag and pipe onto the prepared baking sheet in 1- to 1¼-inch rounds, spacing 1 inch apart.

Bake 25-30 minutes until golden brown. Cool slightly on a wire rack and serve warm.

Sylvie's Pumpkin Tagine

Sylvie’s Pumpkin Tagine—A Moroccan Stew

Serves 4-6

This vegetable tagine can be served with couscous or quinoa as a vegetarian meal, or as a side dish with chicken or lamb.

• 1 Tbsp Olive Oil
• 1 Yellow Onion, coarsely chopped
• 2 Garlic cloves, crushed
• 2 tsp of Ras el Hanout (recipe follows)
• 1 tsp Sweet Paprika
• 2 medium Pumpkin, about 3 cups, peeled, seeded and cubed (I used local Pie Pumpkin from Heath Farm)
• 1 cup Dried Apricots, finely chopped
• 1 cup Water
• Salt and Pepper to taste
• Juice of ½ Lemon

Heat the oil in a tagine over medium heat, and add the onion and garlic. When the mixture starts to brown slightly, about 3 minutes, add the dry spices. Stir well for about a minute to coat the onion. Add the cubed pumpkin and apricots and stir to coat them, then add the water. Simmer, covered, for 10 minutes or until the pumpkin has softened, stirring occasionally.Seasoning to taste with salt and pepper. To finish, add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and open cook for a few minutes to thicken it.

Ras el Hanout

Ras el hanout translates from Moroccan into “head of the store.” This seasoning mixture can sometimes contain as many as 50 different spices. It is also an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3½ tsp

2 tsp ground Ginger

2 tsp ground Coriander

1 ½ tsp ground Cinnamon

1 ½ tsp freshly ground Pepper

1 ½ tsp ground Turmeric

1 ¼ tsp ground Nutmeg

1 tsp ground Allspice

1/4 tsp ground Cloves

Combine all ingredients; store in an airtight container.

Foodie Tuesday Special: Suzanne's Alsatian Spaetzle

This delicious dumpling recipe has been passed down in my family for many generations. We typically make them a day ahead of time and pan fry them in butter before serving, then sprinkle on some freshly chopped parsley for garnish. My mother's measure is 6 eggs to 1 kilogram of flour (2 pounds), but you may adjust as you wish. -- Sylvie Ryan

Serves 6

3 cups Flour

¼ tsp Nutmeg

Salt and Pepper to taste

1 ¾ cups Milk

4 large Eggs

In a large bowl, combine the flour, nutmeg, salt, and pepper. In another mixing bowl, whisk the eggs and milk together.

Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for at least one hour or overnight in the refrigerator.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. It is much easier to use a Spaetzle maker. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Use a large slotted spoon to drain them and place them in a buttered oven dish. Set aside until ready to use.

Spaetzle with Caramelized Onions and Gruyère

Pre-made Spaetzle

2 Tbsp Butter, cut into small pieces

1 ½ cups shredded Gruyère cheese

1 medium white Onion, thinly sliced

Melt the butter in a medium skillet and add the onions, cook to until they reach a golden brown, caramelized color over medium heat, about 15 minutes.

Pour the onion mixture over the spaetzle and sprinkle with gruyère. Bake for about 20-25 minutes at 375 degrees, or until the cheese has melted and has browned slightly.,

Pear Custard Stuffed Artichoke Bottoms

Foodie Tuesday Special!

Serves 4 to 8

4-8 oz Mascarpone Cheese

1 Egg Yolk

1 Tbsp Heavy Cream

1 tbsp fresh Lemon Juice

1/2 tsp fresh Garlic, minced

¼ tsp Cayenne Pepper

Salt and freshly Ground Pepper to taste

1 Pear, ripe but firm

7 to 8 Artichoke Bottoms, Freezer Aisle

In a medium bowl, mix together the mascarpone, the egg yolk, the cream, garlic, cayenne pepper, salt and pepper to taste. Peel and core the pear. Minced the pear in very small pieces. Add to the mixture. Cut the bottom of the artichokes, to insure that they are stable. On a lightly greased baking sheet, arrange the artichoke bottoms. Pour a small amount of the cream mixture in each of them. Broil on the bottom rack for about 10 minutes, or until custard becomes golden brown. Serve immediately.

Note from the chef:

These may be served as a simple appetizer or as a usual topping for a green salad. I also like to add small, thin slices of bacon or prosciutto.

Sylvie's Marinated Olives

Antipasto plates are the easiest snack to quickly put together for an improvised appetizer. In the summer months, I like to always have a few olives at hand in the refrigerator. Just add a few cheese varieties, some good bread and voila for a delicious appetizer. These marinated olives can be kept in the refrigerator for up to 3 weeks. You may add some freshly minced garlic a couple of hours before serving, keep in mind that this will shorten their storage time to one week.

4 Tbsp Capers
1 Tbsp Red Jalapeño, seeded and chopped (you may use any of your favorite hot peppers)
3 Tbsp Dried Rosemary, roughly crushed
3 Tbsp Fresh Basil, roughly chopped
2 Tbsp Fresh Oregano, roughly chopped
2 tsp Lemon juice
1 ½ cups Extra Virgin Olive Oil
1 cup Red Wine vinegar
3 cups Black and Green Olives, pit in-I used Minasso Picholine green and oil cured black olives (Aisle 11)
Salt and Pepper to taste

In a large bowl, put the capers, red jalapeño, rosemary, basil, oregano, lemon juice, olive oil, vinegar, salt and pepper. Whisk ingredients together until well combined. Add the olives and stir well to evenly coat the olives. Adjust the seasoning with salt and pepper to taste. Place mixture in the refrigerator for at least three hours, turning regularly to coat the olives with the sauce. Serve with toasted bread, roasted nuts and cheeses.

Panzanella

Gluten Free Foodie Tuesday Special!
Panzanella: Toasted Bread Salad with Local Cucumbers and Tomatoes

I love this salad! It is really easy to substitute a few ingredients to make this dish Gluten Free. I used Teddy's GF French Bread, it is delicious and locally made! I also sometimes like to use the onion raw instead of roasted. To see the video of the preparation go to our Boise Coop You Tube Channel.

1 small Candy Onion, sliced into ½-inch wedges---I used Rice Family Farms
2-3 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Water
Salt and Pepper to taste
1 Loaf of Bread, best is a French Baguette or a Ciabatta
¼ cup Black Olive Tapenade
1 pint Cherry Tomatoes, cut in quarters---I used Rice Family Farms Sungold
½ Cucumber, seeded and cut into small dice
1 Tbsp Olive Oil
Salt and pepper to taste
2 tsp Basil Leaves, torn into small pieces

Heat the oven to 350 degrees. Grease a baking sheet. Toss the onion wedges with enough olive oil to coat them lightly and put them on the baking sheet. Drizzle balsamic vinegar and water. Season with salt and pepper and roast for 30 minutes, or until nicely browned and tender. Set aside to cool.

Meanwhile, trim the ends of the bread. Trim as much of the crust as possible and cut into ½-inch cubes. Toss the bread with enough olive oil and tapenade to coat and put on a baking sheet. Bake in a 350 degree oven for 10-15 minutes, or until the bread is crispy and lightly brown. Toss the tomatoes and cucumbers with 1 Tbsp olive oil, and a good pinch salt and pepper. Add the onions and toss. Right before serving, add the bread and basil leaves.

--By Sylvie Ryan, Boise Co-op Culinary Educator

Preserved Lemons

From The Le Creuset Tagine Cookbook

A very pungent lemon flavor is produced by the use of preserved lemons, which are widely used in North African Cuisine. They are simple to make at home. These are ready to use in two weeks and will keep in an airtight, screw-top jar in the refrigerator for up to 2-3 months. Keep them submerged in the brine solution at all times.

2-4 Firm Lemons, organic and non-treated
5 Tbsp Salt
2 Cups hot Water

Make a brine solution by dissolving 1 Tbsp salt in 2 cups of hot water and allowing it to cool.

Cut the lemons into quarters and rub a tsp salt all over each piece. Pack the lemon quarters very tightly into a clean jar. Pour the brine solution over the lemons, making sure they are fully submerged. Cover tightly and store in the refrigerator.

Harsha: Semolina Morrocan Bread

1 lb. Fine Semolina Flour
2 Tbsp Flour, sifted
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tbsp Yeast
1 tsp Anise Seeds
1 tsp Sesame Seeds
A pinch of Salt
1 Tbsp Olive Oil or Canola Oil (you may use butter)
1 ¼ cup Water (you may use milk)

In a large bowl, mix together the semolina flour, flour, sugar, baking powder, yeast, anise seeds, sesame seeds and salt. Add the oil and mix with the tip of your fingers until you obtain a sandy texture. Make a well in the center and add the water. Knead the mixture to form a soft dough (it will be slightly sticky). Section the dough and roll into small balls using the semolina to shape them, you should have about six. Roll some more into semolina and place onto a baking sheet that has been sprinkled with semolina. Let rest for 10 minutes.

Flatten the balls to create small disks and sprinkle with more semolina. Let rest for one hour.

Preheat the oven to 400 degrees. Bake the breads for 20 to 25 minutes. Remove from oven and let cool. Serve as a side dish for a Tagine, simply with butter and honey, or with your favorite cheese.


Makes 6 small loaves

Onion Soup with Madeira

Onion soup with toasted, cheesy bread or croutons was traditionally served after midnight at Parisian restaurants to please crowds coming out of the opera or theaters. This particular recipe comes from the Ducastaing Restaurant, which was a famous Parisian hang out for actors, writers, and performers.


It never fails that this time of year I crave the comfort and warmth of soups, especially onion soup topped with gooey, yummy melted cheese on toasted bread. I make this version throughout the holidays. It is a tradition in France to have a large pot of onion soup heating on the stove to serve after midnight on Christmas eve, or after a long evening of dancing and food festivities. It is such a convivial way to start the new year. This soup gets better as you reheat it and it's simple to double or even triple the recipe for a larger crowd. It will keep for 4 to 5 days in the refrigerator.

I particularly love the taste of Madeira, which adds a definite sweetness. You may use a dry sherry or port, or even dry white wine instead of Madeira.


Serves 6 - 8

For the Soup:
4 oz. Butter or ½ cup Cooking Oil
3 - 4 Onions, thinly sliced
½ cup Whole Wheat Flour
½ cup Dry Madeira
8 cups Vegetable Stock or Broth
1 cup grated Gruyère cheese
1 Tbsp Sea Salt
Freshly Ground Pepper to taste
Large pinch of Dried Thyme
Large pinch of Ground Mace

For the Garnish:

1½ cup Grated Gruyère
1 Egg Yolk
2 Tbsp Butter
6 - 8 slices toasted Whole-Wheat Bread

Heat the butter in a large saucepan or casserole (Le Creuset is best). Sauté the onions until translucent (about 6 minutes), allowing them to turn slightly golden and caramelized.

Sprinkle in the flour and stir well. Stir in the Madeira and stock or broth. Boil for 20 minutes, then add the cheese, salt, pepper, thyme and mace. Simmer for 5 to 10 minutes.

Meanwhile, prepare the garnish. Blend the cheese, egg yolk, and butter to a paste. Spread a little on each slice of toast and brown under the broiler (griller) . Serve the soup in individual tureens, floating one slice of cheesy toast on each bowl.



~

Gluten-Free Pie Crust

Adapted from Glutenfreegirl.com

Makes 1 pie crust

1 cup White Rice Flour                   

½ cup Sorghum Flour                  
½ cup Potato Starch                   
3 Tbsp Sweet Rice Flour                   
3 tsp Sugar                                         
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water


Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.


Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.

Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.

If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Raw Winter Squash Salad!

This winter squash salad looks like carrot salad and is just as good to eat. It is a great winter alternative to tossed lettuce salads. Fresh and fruity, mixed with apples, it taste good too. Serves 4-8.

2 Tbsp fresh Lemon Juice

1 Tbsp Apple Juice Concentrate

1 Tbsp Water

Freshly ground Pepper

3-4 Tbsp Cold -pressed Extra virgin Olive Oil

1 LB. Meaty Winter Squash, such as Butternut or Acorn

2 small Apples

2 Tbsp Sunflower Seeds (you may soak the seeds, just cover with water and soak for two hours)


Whisk lemon juice, apple juice, water, pepper, olive oil together to make a vinaigrette.

Seed, peel and grate the winter squash (about 3 cups Grated). Seed and grate the apples (about 1 cup). You may peel the apple if you wish.

Toss the squash and apple with the salad dressing. Sprinkle with sunflower seeds. Serve.

—Adapted from a recipe by Jennifer McGavin

Bretzels: Soft Pretzels

By Sylvie Ryan, our Culinary Educator

These soft pretzels are my favorite snacks! They remind me so much of my childhood and were always such a special treat. This dough is perfect for about 12 large to medium size pretzels, but as you get better at rolling them they can make as many as 20. You may also shape them into small hoagies, just bake them for an additional 5 minutes. These hoagies make great little sandwiches for party appetizers. They also are a great new and unique way to serve hot dogs. Give it a try, I guarantee you will love them!


Makes 12

4 Tbsp Active Dry Yeast

1 tsp Sugar

1 ¼ warm Water (110 degrees)

5 cups Flour

½ cup Sugar

1 ½ tsp Salt

2 Tbsp Butter

½ cup Baking Soda

4 cups Hot Water

1 Egg beaten, mixed with a splash of water for brushing

¼ Kosher Salt, for topping


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10-15 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the butter and yeast mixture. Mix and form a dough. If the mixture is too dry add water, a tablespoon at a time.. Knead the dough until smooth, it will take about 5-8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees. In large bowl, dissolve baking soda in hot water.

When risen turn dough onto a lightly floured surface and divide into 12 equal balls. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Brush with egg wash and sprinkle with kosher salt.

Bake in preheated oven for 8 minutes or until golden brown.


***I like to top the pretzels with grated Swiss cheese 5 minutes before the baking is done.***

Serve with your favorite mustard.