Recipes: Favorite recipes can provide the basis and inspiration for new recipes that use all local ingredients. Don’t be afraid to experiment; you just might discover the world’s next greatest culinary invention!  You can find recipes that we’ve already re-worked on the Eat Local Challenge section of our blog.   We encourage you to share your favorite all-local recipes with the community by adding them to our recipe collection. You can either drop them off at the Belfast Co-op, post them on our blog or email them to Fran at education@belfastcoop.com.

Sweeteners: To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons. To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.

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PART ONE:

1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the “Part One” ingredients, cucumbers last.

2. In a side bowl or the feta container, mix together all “Part Two” ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle… It is worth it…

Online Resources:

• Healthy Heart Guide

• Healthy Recipes at the Cardiology Associates

• Recipes from the American Heart Association

• Healthy Heart Handbook for Women

• Heart Health projects in Maine

Author Margaret Byrd Adams tells us in her cookbook American Wood Heat Cookery that “whole clans of Scottish Highlanders came to settle in the United States after catastrophic crop failures in 1763.” They brought with them this soup recipe as a tasty and economical way to use their vegetables and livestock. Traditionally made with lamb neck or shoulder (very inexpensive cuts of meat), I’ve adapted this recipe to use dried mushrooms as a base for a flavorful and hearty meat-free meal made from readily accessible ingredients from our Bulk department and seasonal, local produce. The presence of the barley gives it a delicious, silky texture, in addition to being a great source of fiber, protein, niacin, thiamine, selenium, iron, and magnesium.
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Basic Cranberry Sauce Recipe (cooked)

Ingredients
* 1 cup sugar
* 1 cup water
* 4 cups fresh or frozen cranberries
* Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

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