Originally presented by Erin Norton, Education and Outreach Coordinator with the Midwest Grape and Wine Industry Institute, in the Co-op Class "Wine Cocktails, " in 2017. Pear & Red Wine • 1.5 oz brandy (or bourbon) • 1 oz red wine, Calico Skies Chambourcin • ½ oz pear and clove simple [...]
Presented by Theresa Munkvold, RD, Diet & Nutrition Counseling, in the Co-op Class “Healthy Quick Meals for Summer.” Originally published Aug, 2017 • 1 small (about 2-lb) cantaloupe, halved crosswise, seeded, peeled and cut into 8 wedges • 8 thin slices of prosciutto As you peel each thin piece of prosciutto from the stack, [...]
Recipes presented by Elise Fiscus, Clinical Aesthetician, in the Co-op Class "Summer Self-Care with Essential Oils." Updated: June 2020 SPF Lip Balm 2 Tbsp coconut oil 1 tsp olive oil 2 tsp shredded cocoa butter 1 1/2 Tbsp beeswax pastilles 1/2 tsp carrot seed oil or red raspberry seed oil to help reduce inflammation [...]
Recipes provided by Becky Ringsby, Savor Specialty Chef Services Scones in America have the tendency to be overly-sweetened, dry, heavy bricks. Because of this less-than-stellar reputation, they can be intimidating to make at home. Becky's two recipes below create delicious light and tender scones! Becky's Scones Makes 8 large or 16 small scones Ingredients [...]
Recipe provided by Jahnaya Rebarcak, DC, CFMP, Rebarcak Chiropractic. Makes 8 cinnamon rolls The Dough • 1-½ c almond flour • ¾ c arrowroot, plus more for dusting • ½ c grass fed butter or coconut oil • ½ c water • 1 egg • ½ tsp salt The Filling • 4 Tbsp of grass [...]
This is a delicious update for more traditional dinner rolls at your next holiday meal (or weeknight supper). The primary reason that baking powder biscuits first became popular is because they mix together quickly and don’t need to rise before baking. And since this recipe is a drop style biscuit it’s even easier - there’s [...]
Recipe by Jahnaya Rebarcak, DC, CFMP • 1 c almond butter (thicker the better) • ¾ c toasted unsweetened coconut flakes • ¼ c cacao • 1 Tbsp grass fed beef collagen powder • 1/2 tsp sea salt • 3 Tbsp raw honey • 2 Tbsp chia seeds • 2 Tbsp ground flax seeds • [...]
Presented by Becky Ringsby, Savor Specialty Chef Services, in the co-op class "No Knead Breads" Makes 1 large loaf 3 c unbleached all-purpose or bread flour ¼ tsp granulated yeast ¾ Tbsp kosher salt, or 1 tsp. table salt 1 ½ c lukewarm water, more as needed The night before, combine all ingredients in a [...]
Presented by Becky Ringsby, Savor Specialty Chef Services in the Co-op Class "No Knead Breads." Makes 2 (2-lb) loaves 7 c whole wheat flour (31 ½ oz) 1 ½ Tbsp granulated yeast (2 packets) 1 Tbsp kosher salt, or to taste ¼ c vital wheat gluten 3 ¼ c lukewarm water ½ c honey You [...]
Makes 60-70 dumplings depending on amount of filling used • 2 LB celery • 1/2 LB fresh mushrooms, finely chopped • 3.5 oz firm tofu curd, finely chopped • 4 eggs, whisked • 1/8 LB chopped green onion • 2 tsp salt • 1 tsp white pepper • 3 tsp sesame or olive oil • [...]
