fall
flavors
September 2013 10 gles. Place as many into hot skillet as will fit without crowding. Bake for about 15 minutes or until lightly brown. Serve hot with butter and jam.
from the
CO-OP
Apple-Zucchini Soup
Archives! Recently, digging through the Co-op archives, a cookbook published in 1993 by La Montanita surfaced. This amazing article of memorabilia offered up amazing pictures of long-time co-op employees, and stimulated a wave of nostalgia throughout the office. But, perhaps most important, was the wealth of really great recipes! Find the entire cookbook on our website, or, sample a few of the amazing fall recipes below. Oatmeal Griddle Scones 1 cup flour 1 cup oatmeal 1/2 teaspoon salt 1/2 teaspoon soda 1 teaspoon cream of tartar 1 tablespoon sugar 1/2 stick cold butter, cut into small cubes 1/2 cup buttermilk In a medium bowl, mix dry ingredients until well combined. Cut in cold butter with a butter or pastry knife, until the butter is pea sized or smaller. Fold in buttermilk. Put dough in the fridge for at least 15 minutes to set. While the dough sets, place a medium or large cast iron skillet in the oven and preheat to 425° F. Roll out dough to about 1-inch thickness, and cut into 3-inch trian-
TASTE co-op
tradition!
Apples and zucchini are both great fall crops grown in New Mexico. Pick your favorite regional bean, and you’re ready for a delicious warm dinner on a cool fall evening. 1 1/2 medium onions, chopped 2 cloves garlic, minced 2 teaspoons fresh ginger, minced 1/4 teaspoon cumin 1 teaspoon curry powder 2 tablespoons olive oil or ghee 2 apples, cored and chopped 1 1/2 pounds zucchini, chopped 1/2 bunch parsley, finely chopped 16 ounces cooked tepary or pinto beans 4 cups water Salt and pepper to taste In a medium stockpot, sauté onions, garlic and spices in olive oil over medium heat until the onions are translucent. Add all additional ingredients and simmer for about 15 minutes, or until the apples and zucchini are to your preferred firmness. Season to taste, then garnish with roasted green or red chile, yogurt and more parsley. Green Chile Cheese Quiche Quiche is a simple and versatile dish. A slice provides veggies and protein, and can be enjoyed as easily at a leisurely brunch as in a sack lunch. 3 eggs 1 1/2 cups milk 1/4 cup butter, melted 1/4 cup unbleached flour Pinch of nutmeg 1/2 cup cheddar cheese, grated 1/2 cup green chile, roasted and chopped 1/3 cup oyster mushrooms, chopped and sautéed Preheat the oven to 350° F. In a mixing bowl, whisk together eggs, milk, butter, flour and nutmeg. In a 9-
Mary Alice Cooper, MD