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Localvore Beef Stew

The cool, crisp feeling in the autumn air has us craving a hearty stew, and since we’re in the final week of our Eat Local Month celebration, it makes good sense to cook up a stew that celebrates the many local veggies that are abundant this time of year. This Localvore Beef Stew will satisfy your autumnal soup cravings, and satisfy your wallet, as most of the ingredients are featured in our weekly sale this week! Feel free to use this recipe as a general framework and get creative with the add-ins. That’s the beauty of a stew; it’s a perfect way to take advantage of the abundant veggies that are exploding from your garden (or our produce department) this time of year! Make an extra large batch and stash the leftovers in the freezer for a cold winter day when your garden is just a memory.

Localvore Lasagna

In honor of our September Eat Local Challenge, we wanted to share a recipe for a Localvore Lasagna that will knock your socks off! It features a lineup of fantastic local ingredients, many of which are featured in our weekly sale from September 15th – 21st, so it’s a great time to give it a try!

Oven Baked S’mores

You don’t necessarily have to go camping to enjoy the ooey-gooey goodness of this classic campfire treat! Keep it traditional with graham crackers, or try new variations using your favorite cookies as the vehicle for your chocolate & marshmallow topping. We love using Effie’s Oatcakes (pictured). Another fun twist is to add a smear of peanut butter. Feel free to get creative! Also, check the weekly sale display – we’ve got Lake Champlain Chocolate bars, Annie’s graham crackers, and Dandie’s marshmallows on sale through August 3rd!

Greek Antipasto

Top four reasons you’ll love this simple summer salad:

  1. It will allow you to celebrate and enjoy many local ingredients –  cucumbers, lettuce, cherry tomatoes, garlic, fresh basil & oregano are all in season right now.
  2. It’s budget-friendly – Many of the ingredients are featured in our weekly sale this week.
  3. It’s a perfect meal for a hot summer day – Who wants to fire up the oven on a hot day?  The garbanzo beans, olives, artichokes, and feta lend a satiating substance that won’t leave you feeling like you only had salad for dinner. Top it with leftover sliced chicken or steak to make it even more substantial.
  4. It’s quick – 10 minutes is all you’ll need to throw together this beautiful meal.

Coconut Sesame Quinoa Salad

This recipe comes from the home kitchen of MNFC deli staffer, Ian Ross, and is featured in our July/August newsletter. It’s one of Ian’s favorite recipes and can be made with any color of quinoa. Unfortunately, when we printed it in our newsletter, we forgot one very important ingredient – the coconut! We apologize for any culinary mishaps this may have caused and hope you’ll give it another try! This salad is a winner because It’s packed with healthy ingredients, it can be made in advance, and it makes for a perfect cool meal on a hot summer night.

MNFC’s Gluten Free Baked Falafel

Our June monthly deli special has been such a huge hit, that we decided to share the recipe. This particular version offers a healthy twist to this traditional Middle Eastern classic dish. Serve the falafel balls as appetizers with a yogurt cucumber sauce, or in a pita with fresh veggies. Either way, it’s sure to be a crowd pleaser!

Grilled Veggies with Smoked Paprika Vinaigrette

While most people associate outdoor grilling with burgers, hot dogs, and steaks, the grill imparts big flavors to fruits & veggies, too!  A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top. When grilling, remember to use moderate heat (not high); if it’s a charcoal grill, move the charcoal to one side and grill your fruits and veggies on the other side, over indirect heat. Also be sure to oil your grill thoroughly—fruits and vegetables are high in natural sugars, which means they can easily burn and stick to the grill. Before you begin cooking, clean the grill well, preheat it, and then use several layers of paper towel dipped in vegetable oil to grease it. This will ensure your veggies are perfectly crisped outside, tender and juicy inside, and nothing left stuck to your grill!

Barbecued Tofu

Barbecued tofu may sound like an oxymoron, but this recipe proves that grilling is not just for carnivores. Cube it and toss with grilled veggies and rice, or serve it on a bun with a bit of coleslaw and a few pickles. Either way, it will be so good that even the most devout tofu-haters will want to come to your next barbecue!

Chipotle Black Bean Dip

Planning a Cinco de Mayo fiesta? You’ll love this healthy, flavorful dip! It’s the perfect appetizer for any gathering, and also makes a great snack. It’s dairy free and gluten free, so guests with food allergies or sensitivities will be pleased. Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.

Asparagus & Radishes with Mint

Whether you’re looking to round out a Mother’s Day brunch menu, or simply looking for a great spring side dish, this one is a winner. Preparation is simple, it can be made in advance, it can be served hot or cold, and it features colorful spring vegetables that are as pleasing to the eye as they are to the palate.