Marinated Carrots

From co-op member Barb
Marinated Carrots

2 bags fresh carrots

1 large onion, sliced

1 large green pepper, sliced

Marinade:

1 can tomato soup

1 cup sugar

1 cup oil

3/4 cup vinegar

1 tsp salt

1/2 tsp pepper

1 tsp dry mustard

Cook whole carrots until barely done; drain, cool, and slice diagonally. Combine marinade ingredients in blender and cover carrots, onion and green pepper. Marinate overnight.

Cheese Sandwiches W/Avocado & Tomato

Cheese Sandwiches W/Avocado & Tomato

1 ripe avocado, halved and peeled

1 Tbs lemon juice

1/2 tsp cumin

1/4 tsp salt

2 Tbs snipped fresh parsley

8 slices bread

6 oz Monterey jack or whatever cheese you prefer, sliced

1 large tomato, thinly sliced

2 Tbs softened butter or alternative spray

Mash together the avocado, lemon juice, cumin and salt until smooth; stir in parsley and set aside. Top 4 bread slices with cheese; spread with avocado mixture and top with tomato slice. Cover with remaining bread slices and spread lightly with half the butter. Grill over medium high heat for 4-6 minutes until toasted, turning once after buttering the other side of sandwich.
from co-op member Barb

Cinnamon Pear Compote

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1929

Serves 4 to 6

A bowl of ice cream will be much improved with a bit of this sweet pear compote spooned over the top. Or to prove that it's not just for dessert, try spreading some on a sandwich with roasted pork loin, crisp lettuce and Dijon mustard.

Ingredients

2 ripe but firm pears, peeled, cored and chopped
1/4 cup seedless raisins
1/3 cup apple juice
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
2 teaspoons butter (optional)
1 tablespoon apple cider vinegar or red wine vinegar
Salt and pepper to taste

Method

Put pears, raisins, juice, cinnamon, nutmeg and butter into a small pot and cook over medium heat, stirring occasionally, for about 10 minutes.

Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes, then serve.

Orange Marmalade

Easy Orange Marmalade

1 organic orange

1 Tb water

1/4 - 1/2 c sugar

Cut the unpeeled orange and chop in a blender or food processor with the water. Pour mixture into a saucepan with the sugar (amount depending on taste) and boil for 15 minutes. Store in refrigerator.
from co-op member Gigi

Arugala Pesto

ARUGULA PESTO
1 cup of arugula (can be substituted with basil, carrot greens, parsley, cilantro)
1 large minced garlic
3-4 tbsp olive oil (pour slowly)
2 tbsp pine nuts (optional)
serve on pasta or as a spread on cracker

Put everything in a chopper together chop very fine...if to dry add more oil
pour into mixing bowl add 2-3 tbsp grated Parmesan cheese... if to wet add more parm
Refrigerate in glass jar topped with olive oil (prevent drying out)
or put in zip lock freezer bag - write kind of pesto and date
freeze for another occasion.
from co-op member Jan

Bok Choy Recipe

ABC SLAW from: Everyday Food Magazine
1 apple, peeled cored and cut into matchstick pieces
1 head bok choy
2-3 carrots, washed and cut into matchstick pieces
1/2 teaspoon fresh grated ginger
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil (olive oil)
salt n pepper to taste

Cut bok choy leaves in half lengthwise, then slice crosswise into thin strips (squares). Save stems...don't throw away use as a good replacement for celery or chop for slaw.
Rise lightly and shake off excess water. Coat with salt and cover with something weighted to 'sweat'. Place apple and carrot matchstick pieces in a bowl. Add lemon juice, canola oil, and ginger. Add bok choy and salt n pepper to taste. Stir and refrigerate at least 15 minutes before serving.
from co-op member Jan