Wedge Co-op recipes.
By Peter Wilson, Wedge Produce Department Servings: 5 Ingredients 2-8oz or 4-4oz fillets of salmon 1 lemon, zest and juice separated 1 tsp ground black pepper 3 large sprigs fresh dill 3 tbsp butter Salt to taste Aluminum foil Cookie sheet with a lip Preparation Preheat oven to 425 degrees. Zest then juice the lemon,… Read More →
(without the corn syrup!) This year go old-school with your own caramel apples. The sweet and tart, soft and crisp combo can’t be beat by any of today’s artifcially sweetened treats. Plus, it’s a great activity to do with kids on a blustery fall day! Follow this simple recipe for a healthier, homemade version of… Read More →
Prep time 45 minutes Makes 4 9-inch crusts Using lard in this simple recipe achieves the flaky crust that we’re all looking for in our pies. Organic lard has a lower saturated fat content than butter and is healthier than hydrogenated oils. This recipe is adapted from one in Grit magazine’s cookbook: LARD: Cooking with Your… Read More →
Prep time 5 minutes | Cook time 10 minutes Recipe easily makes just 1 sandwich, or 4! Grilled cheese is and incredibly versatile dish that can be as simple or complex as you like. Here, we dress it up with some delicious smoked gouda cheese, and crisp, thinly sliced local apples.
Prep time: 10 min. Cook time: 1 hr. 5 min. Total time: 1 hr. 15 min. Yield: 6 servings
Prep time: 20 min. Cook time: 30 min. Total time: 50 min. Yield: 8 servings
Dukkah (or Duqqa) is an Egyptian mixture of nuts, seeds and spices.
Courtesy of our friends at Chef Camp. This is an Argentinian stuffed flank steak with hard boiled eggs, bell peppers and a mixture of spinach, salt, pepper and olive oil.
