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Updated: 41 min 41 sec ago

Spicy Pumpkin Soup

Fri, 11/01/2019 - 12:02pm
Spicy Pumpkin Soup By: Co+op, stronger together Creamy pumpkin soup is spiced up with jalapenos and a refreshing dollop of chipotle sour cream.
Servings6 servings Cook Time30 minutes Ingredients Soup Chipotle Sour Cream Instructions
  1. Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
  2. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.
Recipe Notes Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes

Chipotle peppers in adobo sauce are smoked jalapanos in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Nutritional Information

190 calories, 10 g. fat, 14 mg. cholesterol, 408 mg. sodium, 22 g. carbohydrate, 2 g. fiber, 6 g. protein

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Categories: Businesses

Pumpkin Parmesan Savory Scones

Fri, 11/01/2019 - 11:48am
Pumpkin Parmesan Savory Scones By: Co+op, stronger together This savory scone is the perfect accompaniment to a steaming bowl of minestrone or a crisp glass of dry cider or chilled white wine. 2 tablespoons fresh thyme, chopped
Servings8 servings Prep Time10 minutes Cook Time10 minutes Passive Time20 minutes Ingredients Instructions
  1. Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it. In a large bowl, combine the flours, sugar, dried thyme, baking powder, baking soda and salt. Grate the butter into the flour, tossing to coat. Add 1/2 cup of the Parmesan and toss to mix.
  2. In a medium bowl, whisk together the pumpkin and cream. Stir into the dry mixture just until mixed, then add walnuts. Spread a little flour on the counter, then scrape the dough out onto the flour. Form into a round, and flatten to about an inch thick. Sprinkle with chopped thyme, top with remaining Parmesan, and pat down with your palms. Using a knife, divide the round into 8 wedges. Transfer to the baking sheet, leaving a couple of inches between the scones.
  3. Bake for about 18–20 minutes, until the scones are golden around the edges and firm to the touch. Cool on racks before storing in a tightly covered container or bag.
Recipe Notes Serving Suggestion

A warming, savory scone featuring the flavors of fall is the perfect accompaniment to a steaming bowl of minestrone soup or enjoyed with a crisp glass of dry cider or chilled white wine.

Nutritional Information

330 calories, 21 g. fat, 45 mg. cholesterol, 460 mg. sodium, 29 g. carbohydrate, 3 g. fiber, 9 g. protein

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Categories: Businesses

Curried Chickpeas in Coconut Milk

Fri, 10/18/2019 - 1:02pm
Curried Chickpeas in Coconut Milk By: Robin Asbell This simple, fast dish is a vegetarian’s delight, silky with coconut milk and flecked with spices and fresh cilantro. Servings6 servings Prep Time30 Minutes Ingredients Instructions
  1. Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve.
  2. Heat a large skillet (see tip below) over high heat. When hot, add the canola oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.
Recipe Notes Nutritional Information

233 calories, 11 g. fat, 0 mg. cholesterol, 217 mg. sodium, 27 g. carbohydrate, 7 g. fiber, 8 g. protein

Recipe Used With Permission from NCG. Original Recipe Here

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Categories: Businesses