[Advance to content]

Alberta Co-op Grocery

Open to everyone 9-10 daily

1500 NE Alberta St., Portland, Oregon 97211  ·  on buslines 8 & 72

info@albertagrocery.coop

503.287.4333

Recipes

Collard Greens on Sale! A great excuse to cook with beer

Posted April 11th, 2012

by Nick, who is Crazy for Collards

Staring Tuesday April 10, we will be having on a sale on local collards from Mustard Seed Farms (St. Paul, Washington) for $1.49 per bunch.

Here’s a recipe that’s super easy, and will leave you crazy for collards.
Porter Stewed Collards
Ingredients:
1 yellow onion
2 cloves of garlic(optional)
1 16oz bottle of porter (Deschutes Black Butte Porter is on sale for $7.99 a 6-pack through 05/02/12)
2 bunches of Collards
BBQ sauce to your liking (I’m big into our new Laurelwood Red Ale BBQ Sauce: it’s tangy, not too sweet, and has just the right amount of heat)
salt to taste
Note: This recipe works best if you drink a beer while making it.

Directions:

1.Chop onion into half moons
2. Turn your burner to medium heat, and sauté onions in skillet (if using garlic, add that after onions are sauteed)
3. Chop collards into 2-3inch strips (if you don’t like stems you can cut them out)
4. With the burner left on med heat, add collards to skillet.
5. Pour porter over collards (start with half the bottle, and add more if needed)
6. When collards become softer and turn a darker green add BBQ sauce ( start with 1/4 cup and see what you think)
7. Turn burner to low, and cover skillet for 5-10 min.

When I make this, I usually make it along side black eyed peas. Recipes for  Hoppin’ John or BBQed black eyed peas can be found online or in this great cookbook: VEGAN SOUL KITCHEN by Author/Chef/Activist Bryant Terry.

Tags: , , , , , , ,
Posted in Food and Drink, Home and Garden, Recipes

Ol’ Banjo Lentil Walnut Salad

Posted April 4th, 2012

by Kate Malone, MS, RD, LD

 

Warning: This salad* may inspire you to find a banjo, strum it exuberantly, and sing out loud…kind of like Oregon springtime sunshine. Fill your bowl and belly with this mouth-watering and good lookin’ whole foods dish. Tell your neighbors to grab their banjos and spoons too. And tell ‘em the dietitian said so! Enjoy as a main or side…or dessert.
The goods…
1 cup dried lentils
3 small carrots, diced (for added color, choose one purple, one orange, and one yellow carrot)
2 garlic cloves, minced
½ tsp fresh thyme
1 bay leaf
¾ – 1 cup red onion, finely chopped
½ cup walnuts, coarsely chopped
¼ cup fresh parsley, chopped
¼ cup olive oil
juice from one fresh lemon
1 teaspoon salt
¼ teaspoon pepper
1 apple, thinly sliced
In the pan…
1. In a saucepan, combine lentils, carrots, garlic, thyme, and bay leaf.
2. Add enough water to cover the ingredients by at least 1-2 inches.
3. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes or until lentils are tender.
4. Drain and discard bay leaf. Optional: save the drained lentil broth for an earthy drink.
In the prep bowl…
1. While the lentils are cooking, combine onion, walnuts, parsley, olive oil, lemon juice, salt, and pepper in a large bowl and toss to mix.
2. Add cooked lentils and gently stir everything together. Let cool to room temperature.
3. Once cooled, arrange sliced apple pieces upright around the inner edge of the bowl (tucked in between the salad and the side of the bowl).
4. Proudly serve a potluck-stopping work of food art. Makes about 6 servings.
*This recipe was adapted from the Community Co-op in Bozeman, Montana. Stop in sometime. It’s pretty great.
Kate is a registered dietitian, local foodie, sustainable food systems nerd, and proud working owner. Look for her wandering the Co-op aisles in shopping bliss and at monthly ACG Community Engagement Committee meetings.

Posted in Food and Drink, Recipes