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Sarah's Kitchen Creations: Local Buttercup Squash Soup

You have to try buttercup squash! Buttercup squash is such a delicious starchy winter squash that is absolutely wonderful for a creamy vegan soup recipe! Try this recipe with six simple ingredients, including canned coconut cream, onion, garlic, fresh rosemary and sage, and some veggie broth.

What you need for Buttercup Squash Soup:

2 local buttercup squash from Wolf Creek Farms, halved, seeded, and roasted

3 T. organic olive oil 

4 cloves organic garlic, chopped

Sarah's Kitchen Creations: Local Beef Stew

This hearty beef stew with local roots is perfect for the cool weather!

What you need for Local Beef Stew:

1 package frozen local stew beef from Moore Family Farm, thawed

3 T. all purpose flour, from bulk section

1 tsp salt

1 tsp pepper

1 organic parsnip

3 local and organic carrots from PrairiErth Farm, diced

1 local yellow onion from Wolf Creek Farms, diced

6 local and organic red potatoes from PrairiErth Farm, diced

Halloween Creations: Avomonsters

These avocado monsters are so fun to decorate for a healthy Halloween snack! You can make witches, frankensteins, draculas, spiders, or your own original spooky monsters!

What you need to make Halloween Avomonsters:

Ripe avocados

radish

carrot (and carrot greens for hair)

bell pepper

salt (optional)

Directions:

1) Slice radish, carrots, and bell peppers into thin slices. Slice avocados in half lengthwise. Remove pit. 

Sarah's Kitchen Creations: Local Pumpkin Carrot Pecan Bread

This is the best pumpkin bread you will ever taste. The secret is roasting a local pie pumpkin and using sweet local carrots!

 

What you need for Local Pumpkin Carrot Pecan Bread:

1/2 cup unsalted butter, softened

1 cup brown sugar

1 cup local pie pumpkin from Wolf Creek Farm, roasted & pureed

2 local eggs from Moore Family Farm

2 teaspoons vanilla extract, Frontier Co-op

1 Tablespoon pumpkin pie spice, Frontier Co-op, from bulk section

Sarah's Kitchen Creations: Roasted Pumpkin Seeds

Pumpkin seeds are so nutritious, don't waste them! While you're roasting your pumpkin, you might as well roast the seeds too!

 

What you'll need to make Roasted Pumpkin Seeds:

1 local pie pumpkin

1 T. olive oil

pinch of salt

(optional) any spice blends

Directions:

1) Using a large chef knife, slice the top and stem off the pie pumpkin. Slice the pumpkin lengthwise down the middle.

Ways to Save at Common Ground

by Mia Hanneken

Looking to shop local but working with a tight budget? No problem here! Common Ground seeks to make the highest quality foods available to everyone in our community, regardless of food budget. With a little strategy, you can shop for organic and locally sourced food here at Common Ground.

FOOD FOR ALL

Sarah's Kitchen Creations: Vegan Lentil Mushroom Meatballs

These are the best vegan meatballs I've ever tasted - made from green lentils, sauteed mushrooms, and breadcrumbs! This recipe is great if you have leftover green lentils and want to throw together a delicious and hearty vegan meal on a budget. 

What you need for Vegan Lentil Mushroom Meatballs

Makes 15 meatballs

1 cup cooked organic bulk green lentils

1 T. organic Field Day olive oil

1 yellow onion

4 cloves garlic

1 cup baby bella mushrooms

Sarah's Kitchen Creations: Italian Ground Beef Meatballs

Try this budget-friendly recipe highlighting our Co+op Basic's grassfed Thousand Hills Ground Beef. These meatballs are a great addition to any Italian pasta dish and are super quick to make!

What you need for Italian Ground Beef Meatballs:

1 package grassfed Thousand Hills Ground Beef

1 local and organic yellow onion, Blue Moon Farm

2 cloves organic garlic

1/2 cup grated Grana Padano Parmesan cheese

1 local egg, Featherlane

3 T. organic Field Day olive oil

1/2 tsp sea salt

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