GOOD EATS

RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY

Prep: 15 minutes | Bake: 45 minutes | Servings: 8 ½ cup granulated sugar 2 tablespoons ground cinnamon ¼ cup butter, melted 2 16.3-ounce cans buttermilk biscuits (refrigerated tubes) 2 large tart apples, peeled and chopped 1 cup powdered sugar 1 tablespoon milk

In a large bowl, mix granulated sugar and cinnamon. Cut each biscuit into 4 pieces and add to the bowl with the cinnamon and sugar, along with the apples. Toss many times to coat. Heat oven to 350 F. Transfer coated biscuits and apples into a greased bundt pan. Pour butter evenly over top, then press down lightly on the top. Bake 40 to 45 minutes or until golden brown across top and a toothpick comes out clean. Cool 10 minutes, then run knife around edge of pan to loosen. Place heatproof serving plate over pan and fl ip over. Slowly loosen pan from bread. Whisk together powdered sugar and milk into an icing. Drizzle icing over bread. (If icing doesn’t drizzle easily, add a little more milk.) Bread is easy to serve and eat — just pull apart into chunks with your hands!

Prep: 15 minutes | Cook: 20 minutes | Servings: 6 ½ cup bread crumbs Small sweet onion, minced 4 cloves garlic, minced 1 tablespoon ground coriander 2 teaspoons cinnamon 1 teaspoon dried mint 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon black pepper 1 lemon, zested and juiced 1 pound lean ground beef or lamb 1 egg ¼ cup fl our ¼ cup olive oil 1 cup sour cream or plain Greek yogurt 1 small cucumber, minced 1 teaspoon dill

In a large bowl, mix together breadcrumbs, onion, half of the minced garlic, coriander, cinnamon, mint, oregano, salt, pepper, and lemon zest. Add in ground meat and egg, incorporating with your hands. If you have some extra time, refrigerate mixture for 30 to 60 minutes — it will help the meatballs hold their shape. Form mixture into 1-inch meatballs. Dredge each in fl our, coating lightly then shaking off excess. Heat olive oil in medium skillet over medium-high heat. Add some meatballs, leaving space in between them. Cook 5 to 7 minutes, rolling them around to cook evenly. Transfer meatballs to a plate covered with a paper towel to soak up excess oil. Repeat with remaining meatballs. Make Tzatziki sauce by mixing together the remaining half of the minced garlic, lemon juice, sour cream, cucumber, and dill. Dip meatballs in the accompanying Tzatziki sauce as an appetizer, or serve both on top of a pita, Greek salad, or rice bowl for a full meal.

Prep: 10 minutes | Bake: 60 minutes | Servings: 2

2 medium sweet potatoes 2 tablespoons cinnamon butter (recipe at right) 4 tablespoons chopped pecans 1 banana, sliced ½ cup miniature marshmallows

1 stick unsalted butter, softened 1 tablespoon honey ½ tablespoon powdered sugar 1½ tablespoons ground cinnamon

NOTE: Try the cinnamon butter on pancakes, mu ns, biscuits, toast, and peanut butter sandwiches. The stu ed sweet

Preheat oven to 400 F. Poke some holes in the skin of the sweet potatoes with a fork and place on a baking sheet. (Sweet potatoes leak sticky syrup when baking.) Bake 45 to 60 minutes, or until potatoes are soft when lightly squeezed. Meanwhile, make cinnamon butter by combining butter, honey, powdered sugar, and cinnamon with an immersion blender or food processor. Set aside. Remove potatoes from oven and cool on baking sheet for a few minutes until they’re easier to handle. Slice potatoes in half lengthwise and fl uff /mash the insides a bit with a fork. Slather cinnamon butter over the open potatoes, tuck in banana slices and sprinkle with marshmallows, pecans, and some extra cinnamon. Turn oven to broil and place baking sheet back in the oven, keeping a close eye. Warm and toast marshmallows to your desired color. Serve while hot.

Prep: 5 minutes | Cook: 45 minutes | Servings: 4 1 tablespoon olive oil 1 large onion, diced 2 large carrots, diced 3 to 4 cups chopped Swiss chard (separate stems from leaves) 3 cloves garlic, minced 2 tablespoons fresh grated ginger (peeled) 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika ½ teaspoon cayenne 1 14.5-ounce can tomatoes 3 15-ounce cans chickpeas, drained and rinsed

1 lemon, juiced 3 cups vegetable stock 2 cinnamon sticks 2 bay leaves ½ cup golden raisins (optional) Heat olive oil in large pot over medium-high heat. Add onion, carrots, and Swiss chard stems and sauté, 5 to 7 minutes. Add garlic, ginger, cumin, coriander, paprika, and cayenne and sauté another minute or so. Add tomatoes, chickpeas, lemon juice and broth, then stir. If vegetables aren’t fully covered, add a bit of water. Submerge cinnamon sticks and bay leaves. Bring to a boil, then lower heat to medium-low, cover and simmer 30 minutes. Remove cinnamon sticks and bay leaves, stir in Swiss chard leaves and raisins, cook another 5 minutes or so, and serve.

Have you tried one of our recipes? Do you have a recipe to share with other Ohio co-op members? Visit the Member Interactive page on www.ohiocoopliving.com to find recipes submitted by our readers and to upload yours. www.ohiocoopliving.com

While you’re there, check out a video of a few of our recipes being prepared.