Whole Food Recipes

Recipe courtesy of Welcometothetable.coop

Mojito Watermelon Salad

Serve this refreshing salad with grilled or blackened strip or flank steak.

Ingredients

• 2 cups seeded watermelon, cut into 3/4-inch cubes
• 1 large red heirloom tomato, cored and chopped
• 1 large yellow heirloom tomato, cored and chopped
• 1/4 cup fresh-squeezed lime juice
• 2 tablespoons […]

Recipes shared by Becky Ringsby, Savor Specialty Chef Services, as part of our community class program. Enjoy a complete meal for you and your sweetie!

Garlic Basil Pesto

Ingredients
• 2 heaping cups tightly-packed fresh basil leaves
• 4 garlic cloves, coarsely chopped
• 1/2 cup pine nuts, toasted
• 1/2 cup extra virgin […]

Recipe courtesy of Vanessa Preast, Co-op Member and Self-taught Cook
Prepare these versatile dumplings like pasta. Add pasta sauce, bake with cheese, or sauté with vegetables.

Spaetzle Batter

Ingredients

• 1 cup flour (all-purpose or whole wheat) 2 eggs
• ¼ cup milk or water
• ½ tsp salt
• ½ tsp nutmeg (or onion powder, garlic powder, tomato […]

Vegan Tofu Burritos

Kim McDermott, Wheatsfield Wellness Manager

Co+op Class: Plant-Based & Beyond: Protein For All

Ingredients:

• 1 lb firm tofu
• 2 Tbsp canola oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-1/2 tsp cumin powder
• 1 tsp chili powder
• 1 tsp dried oregano
• black pepper, to taste
• 3/4 c tomato sauce
• 1 […]