COMMUNITY COOK Nordic Recipes
Sidonie Maroon
Community chef, recipe developer, culinary educator and artist
Born and raised in Southern Oregon, Sidonie shares her creativity and cooking expertise with everyone she meets. Never aspiring to be a restaurant chef, she instead flourishes in her kitchen laboratory where she cooks, blogs, and develops original recipes.
The heart of her cooking practice is a dedication to starting from scratch and building techniques from traditional world food wisdoms. She was an artisan long before it was popular: gardening, foraging, working on organic farms, living off-grid, preserving, fermenting and grain-free baking from scratch.
You can find her recipes, classes, column and blog posts on The Food Coop’s website www.foodcoop.coop/blog
Community Cook is an inspired and innovative Food Co-op program designed to bring community and families together around the table. It features recipe pamphlets, instructional videos, and Cooking with the Co-op, a Facebook support group.
Community Cook?
I owned a business, F.E.A.S.T. Foodways Education at a Sustainable Table, from 2008 to 2018. Where I, locally, taught international cooking classes.
My model was to gather a group of twelve, split into smaller teams, and cook a feast from world recipes I’d write for the class. We’d end by sitting around a big festive table and enjoying the food we’d made together. So much laughter, goodwill, and learning happened. It was a magical time, but after 12 years, too much work for me.
Perpetually sustaining that level of effort was challenging, but I believed in the desire we have to cook and eat together and the benefits of stepping outside our food comfort zones. I wanted to bring F.E.A.S.T. into everyone’s kitchen.
I want people to cook together and use the Community Cook recipe pamphlets as a sure way to have a successful gathering. I design my recipes to encourage healthy everyday eating. They use colorful in season produce, whole foods and are budget minded. I aim for streamlined yet full flavored cooking methods.
Flavor is always my guiding star and exploring the world’s diverse tastes and techniques is my passion.
How Recipes Happen
Developing recipes involves researching agriculture, climate, history, and people. Comparing and contrasting recipes from various sources, like cookbooks, online platforms, and videos. Delving into our local produce, seasons, community, and considering my audience’s needs.
My aim is not to compile a collection of fancy recipes, but to offer everyday affordable yet amazing meals that are enriched by respecting the flavors and techniques of other cultures.
I approach recipe development like music—combining both theory and intuition, and believe that authentic flavors lead to healthy outcomes.
So, why is this program important? Because cooking brings us together as a learning community. We can learn a lot about cooking kale from the rest of the world. We can expand our repertoire of techniques, flavors, ingredients and immerse hands-on into diversity.
What we can learn from the Nordics
Seasonality and Nature's Bounty
Nordic cuisine is deeply rooted in the rhythms of nature, with a strong emphasis on seasonal ingredients. From tender new potatoes in the spring to earthy root vegetables in the winter, Nordic cooking teaches us to honor what the land provides at any given time. This connection to the seasons ensures freshness, sustainability, and a sense of harmony with the environment.
Preservation and Ingenuity
In a region shaped by long winters, preservation techniques like pickling, curing, and fermenting are essential to Nordic culinary tradition. These methods not only extend the shelf life of ingredients but also create bold, unique flavors— think pickled cucumbers, gravadlax, and tartare sauces.
Minimalism and Purity
Nordic dishes often feature clean, simple flavors that highlight the quality of the ingredients. Whether it's a creamy kale side or a dill mayo sauce, the focus is on balance and precision rather than overwhelming complexity. This minimalist approach invites us to slow down and savor the essence of each dish.
Community and Comfort
Food in the Nordic tradition is not just nourishment—it’s a way to bring people together. From hearty soups to familystyle meatballs, many dishes are designed to be shared, fostering a sense of warmth and connection. We can take inspiration from this communal spirit, making meals a time to gather and bond.
Respect for the Sea
With its abundant coastline, Nordic cuisine celebrates the sea through dishes like pickled herring, fish salads, and gravadlax. The emphasis on seafood reflects a deep respect for the ocean and its gifts, reminding us of the importance of sustainable fishing practices and mindful consumption. This collection of Nordic recipes invites you to explore the flavors, traditions, and values of a cuisine that is both practical and poetic. From vegetable sides to seafood mains, each dish is a celebration of simplicity, seasonality, and the enduring beauty of nature.
foodcoop.coop/community-cook
PANTRY LIST
Produce
Root Vegetables: Carrots, beets, potatoes, parsnips, turnips
Brassicas: Red cabbage, white cabbage, kale, kohlrabi
Alliums: Onions, shallots, garlic, chives
Seasonal Vegetables: Peas, cucumbers, tomatoes, zucchini
Fruits: Apples, lemons (for acidity and balance)
Berries of all kinds
Herbs
Dill
Parsley
Chives
Bay Leaves
Spices
Allspice
White Pepper
Mustard Seeds
Caraway
Nutmeg
Seafood
Pickled Herring
Gravadlax (Cured Salmon)
Canned or Fresh Fish
Vinegar
Dijon Mustard
Butter
Cream
Breadcrumbs
Cheese
Jarlsberg
Gjetost (Brown Cheese)
Havarti
Västerbottensost
Condiments & Sauces
Horseradish
Mayonnaise
Tartare Sauce
Cold Pickles
Sweeteners
Honey
Lingonberry Jam
Rye Bread
Crispbread
Sea Salt
MENU SAUCES
Cold Horseradish Dip
Nordic Parsley Sauce
Tartare Sauce
Remoulade Sauce
Dill Mayo
VEGETABLE SIDES
Creamed Kale with Crumbs
New Potato Salad
Picnic Beans
Sweet and Sour Red Cabbage Salad
Quick Pickled Cucumbers
SOUPS
Carrot Soup
Easy Oven Split Pea Soup with Ham
Summer Vegetable Chowder
MAINS
Sheet Pan Swedish Meatballs
Fish Salad with Horseradish
Egg Salad with Dill
Pickled Herring, Beet, and Potato Salad
Gravadlax
SAUCES
Tartar Sauce
Ingredients
1 cup mayonnaise
3 tablespoons dill pickle relish, drained
3 tablespoons dried minced onion flakes
1/3 cup mixed herbs, like parsley, fennel and tarragon, finely minced
2 teaspoons Dijon mustard
Sea salt and white pepper to taste
Instructions
Make mayonnaise according to the directions. It really is easy and you won’t regret it. Spoon mayo into a bowl and stir in the other ingredients.
Dill Mayonnaise
Ingredients
2 egg yolks
½ teaspoon sea salt
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 cup of good quality salad oil
½ cup fresh dill or more, minced
More lemon, salt and pepper to taste
Instructions
Add to a food processor: 2 egg yolks, ½ teaspoon sea salt, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice or apple cider vinegar. With the machine running, slowly pour, in a thin stream, ¾ to 1 cup of good quality salad oil (I use walnut or avocado oil.) It will thicken as you add the oil.
By hand, in a bowl mix the dill with the mayo and add to taste more lemon, salt and pepper.
Danish Style Remoulade
Ingredients
2 egg yolks
1 teaspoon brown spicy mustard
½ teaspoon maple syrup
1 tablespoon lemon juice
¼ teaspoon sea salt
⅛ teaspoon black pepper
¼ teaspoon turmeric powder
¼ teaspoon anchovy fish
sauce
1 teaspoon horseradishprepared sauce
½ cup salad oil (I use avocado oil, don’t use olive oil)
Additions
1 tablespoon dehydrated onion flakes
2 tablespoon minced dill pickles
2 tablespoon minced parsley
2 tablespoons sour cream
Instructions
Assemble and prep ingredients. Add base ingredients to a food processor. Slowly, with the machine running, pour the oil in a thin steady stream.
Add the additional ingredients and pulse briefly.
Store in the fridge for ½ hour to hydrate the onions and meld the flavors.
Use or keep refrigerated for up to 1 week.
Scandinavian Parsley Sauce
Ingredients
1 cup parsley, chopped
2 tablespoons chopped chives
3 tablespoons fresh dill, chopped
1 teaspoon dijon mustard
1 tablespoon prepared horseradish sauce
1 teaspoon sea salt
3 tablespoons fresh lemon juice
⅓ cup neutral oil
Instructions
Using a food processor or blender add all the ingredients together and blend until creamy. The sauce will keep refrigerated for 1 to 2 weeks.
Cold Horseradish Dip
Ingredients
1 cup mayonnaise, use my recipe or store bought
½ cup sour cream
4 tablespoons dried minced onion flakes
2 tablespoons fresh horseradish grated, or 2 tablespoons prepared
3-4 tablespoons fresh lemon juice
½ teaspoon sea salt
¼ teaspoon white pepper
Instructions
Mix the mayo and sourcream with the onion flakes, lemon juice, horseradish, salt and pepper.
This will taste intense right away or mellow as the onions hydrate. Either way it’s good.
Make your own Mayo!
Ingredients
2 egg yolks
½ teaspoon sea salt
1 teaspoon Dijon mustard
1 tablespoon lemon juice or apple cider vinegar.
1 cup salad oil
Instructions
Add ingredients to a food processor
With the machine running, slowly pour, in a thin stream, ¾ to 1 cup of good quality salad oil (I use walnut or avocado oil.)
It will thicken as you add the oil. Store in the refrigerator and use within 4 days.
VEGETABLE SIDES
Sweet and Sour Red Cabbage Salad with Apple and Dill Ingredients
1 head red cabbage (2 lbs), cored and shredded (12 to 14 cups)
½ cup sugar
2 teaspoons sea salt, divided
¼ cup salad oil
¼ cup fresh lemon juice
1 tablespoon prepared horseradish sauce, or less to taste
1 teaspoon poppy seeds
Instructions
1 teaspoon caraway seeds
1/4 teaspoon white pepper (or to taste)
1-2 tart apples, like Granny Smith, chopped ¼ cup fresh dill, finely chopped
Prepare the Cabbage: In a large bowl, toss the shredded cabbage with 1/2 cup sugar and 1 teaspoon of sea salt. Allow the cabbage to sit in a colander for at least 1 hour to wilt. Do not rinse the cabbage.
Make the Dressing: In a separate large bowl, whisk together the vegetable oil, lemon juice, remaining 1 teaspoon of salt, poppy and caraway seeds, and 1/4 teaspoon of white pepper.
Combine Salad Ingredients: After the cabbage has wilted, add the cabbage, dill and apple with the dressing. Toss to combine.
Chill and Serve: Chill the salad for at least 1 hour before serving.
Picnic Beans
Ingredients
Ingredients
2 cups dry Great Northern, kidney, navy or pinto beans will work well. 1 teaspoon sea salt
Sauce
1 teaspoon sea salt
3 tablespoons dehydrated onion powder
¼ teaspoon white pepper
1 tablespoon Dijon mustard
¼ cup apple cider vinegar
¼ cup maple syrup
½ cup bean broth
Instructions
Cook beans in the Instant Pot, covered with water and added salt, on the bean cycle (30 minutes on high pressure with a natural release. Or, cook on the stove top: Soak overnight in water, drain, add fresh water to the beans in a large pot. Bring to the boil, reduce to a simmer and cook until soft but not mushy 45 minutes to 1.5 hours depending on the age of the beans.
Whisk the sauce ingredients together. Preheat the oven to 350 F. Add the beans to a large casserole, mix in the sauce and bake for 30 minutes.
Taste and serve hot or at room temperature. The beans will taste even better the next day.
Quick Pickled Cucumbers
Ingredients
Ingredients
1 lb cucumbers (about 1 English cucumber)
1/2 cup chopped fresh dill
3 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon sea salt
Instructions
Prepare the Cucumbers: If the cucumbers have a tough skin, peel them. Otherwise, leave the skin on. Cut in half lengthwise, scoop out the seeds and slice the cucumbers thinly and place the slices in a bowl.
Mix the chopped dill, apple cider vinegar, sugar, and sea salt in with the cucumber slices.
Place a small plate over the cucumber mixture and set weight on top of the plate to press the cucumbers slightly. Refrigerate for 2 to 3 hours to allow the flavors to develop. When ready to serve, lift the cucumbers out of the liquid using a slotted spoon.
Fun fact!
The months of July and August were historically referred to as "cucumber time" in Scandinavia, signifying a slower news season when people were away enjoying the summer bounty, including cucumbers.
New Potato Salad with Fresh Peas
Ingredients
2 lbs new potatoes, leave the skins on and dice
4 scallions, finely sliced using both green and white parts
½ cup fresh dill, finely chopped
½ cup flat leaf parsley, finely chopped
1 ½ cups shelled fresh peas, or sugar snaps sliced
Instructions
Dressing
6 tablespoons salad oil
3 tablespoons apple cider vinegar
1 tablespoon prepared horseradish sauce
1 teaspoon sugar or maple syrup
½ teaspoon sea salt or to taste
¼ teaspoon white pepper
Steam the diced new potatoes, in a steamer basket, until tender but holding their shape.
Blend the dressing ingredients together, in a small food processor or by hand, until emulsified.
Mix the potatoes, scallions, peas and half of the herbs together with the dressing. Taste and add salt and pepper as needed. Sprinkle the remaining herbs on top of the salad.
Potatoes often need time to soak up the flavors of the dressing. You can serve it straight away or refrigerate for several hours.
Creamed Kale Gratin
Ingredients
1 big bunch kale, stems removed and chopped
½ cup fine bread crumbs, rye crumbs would work well or sourdough
Sauce
½ cup milk
½ cup cottage cheese
½ cup havarti cheese, cubed
Instructions
2 tablespoons potato starch
½ teaspoon sea salt ¼ teaspoon white pepper
Bring a large pot of water to the boil and blanch the kale until tender, 3 to 5 minutes depending on the age of the kale. Drain the kale and squeeze out the excess water.
Using a blender, add the sauce ingredients and blend until smooth.
Preheat the oven to 350 F. In a 9-inch round pie dish, mix the sauce into the kale and top with the bread crumbs.
Bake for 15 to 20 minutes or until the sauce has thickened and the crumbs are toasted.
Fun fact! Variations of creamed kale are a Christmas-time staple in Sweden and Denmark
SOUPS
Carrot Soup
Ingredients
6 medium carrots, cut into coins
3 cups vegetable stock
1 teaspoon apple cider vinegar
½ teaspoon sea salt or to taste
¼ teaspoon white pepper
Instructions
Carrots arrived in Nordic countries during the middle ages, not as traditional orange colored varities, but as white, yellow, red and purple varities
Bring a medium pot of water to a boil. Add the carrot coins, wait until the water returns to a boil and time three minutes, or until the carrots are tender. Use a strainer to remove them and add to a blender.
Combine the carrots, stock, salt, pepper and apple cider vinegar and puree until velvety smooth. A high speed blender works great, but a regular blender will also work fine.
Taste and correct as needed.
Heat the soup in the pot and serve.
Fun fact!
Summer Vegetable Chowder
Ingredients
4 carrots, cut into 1/4 inch dice (1 ½ cups)
1 1/2 cups fresh green peas, or frozen
1 small head cauliflower, separated into 1/2 inch florets (1 cup)
2 new potatoes, cut into 1/4 inch dice (½ cup)
1/2 pound fresh string beans, cut into 1/4 inch strips (½ cup)
1/4 pound fresh spinach, washed, drained, and finely chopped (2 cups)
Instructions
2 tablespoons butter
3 tablespoons potato starch
1 cup of milk
½ cup heavy cream
Salt and pepper to taste
¼ cup freshly chopped parsley
¼ cup freshly chopped dill
Prepare Vegetables: Select the youngest, freshest vegetables. Wash and cut them as specified.
Bring a large pasta pot of water to a boil. Blanch the potatoes, green beans, cauliflower, peas, and carrots for 2-3 minutes or until just tender. Wait for them to come back to a small bubble simmer before timing. It’s important to not under or over cook the vegetables. Take out a few pieces at 2 minutes and taste. When just tender, scoop them out with a hand held strainer or spider. Wilt the spinach with a 30 second blanch.
Set the vegetables aside and bring 1 ½ quarts of the blanching water to a boil in the pot. In a bowl, make a slurry of the potato starch, cream and milk.
Add the veggies to the water, stir in the slurry and butter. Bring to a low simmer, and simmer until it thickens into a chowder consistency.
Add salt and pepper to taste, about 2 teaspoons salt and ¼ teaspoon pepper.
Sprinkle with chopped parsley and dill at the table.
Easy Oven Split Pea Soup with Ham
Ingredients
For the Split Peas
1 cup dry yellow split peas
1 ½ quarts water
1 teaspoon sea salt
¼ teaspoon dried turmeric
For the Roasted Veggies and Ham
1 medium onion, chopped
2 medium red potatoes, diced
Instructions
2 medium carrots, diced
2 stalks celery, cut into a small dice
1 teaspoon fresh or dried thyme
1 ½ cups diced ham
2 tablespoons oil
To Finish
½ cup fresh or frozen shelled peas
½ teaspoon sea salt
Cooking the split peas: Rinse the split peas, and soak for 1 to 2 hours. In a pot, combine the split peas and 1 ½ quarts water with 1 teaspoon sea salt. Bring to a boil, turn to a steady simmer and cook until tender for about 30 minutes. It will take longer if your peas are over a year old. Alternatively, use an Instant Pot, using the same amount of water and setting on high pressure for 10 minutes with a natural release.
Roasting the Veggies and Ham: Preheat the oven to 425 F. Combine the veggies, thyme, ham and oil on a parchment lined sheet pan. Cover them with another sheet pan or foil and roast for 30 minutes. Uncover and roast for another 10 minutes.
Putting it all together: Using the parchment paper edges to lift, pour the roasted veggies and ham into the pot with the cooked split peas. Add the vinegar, peas, salt and pepper. Bring up to temperature for eating and serve.
MAINS
Egg Salad with Dill
Ingredients
12 large hard-boiled eggs, cooled and peeled
2 ribs celery, finely chopped
3 tablespoons chives or green onions, minced ¼ cup fresh dill, finely chopped
Instructions
Separate the yolks from the eggs and chop the whites.
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ cup sour cream
½ teaspoon sea salt
¼ teaspoon white pepper
In a work bowl, mash the yolks into the sour cream with the other ingredients until creamy. Fold in the chopped whites. Season to taste. An extra squeeze of lemon helps before serving
Easy Peel Boiled Eggs
Set out a dozen eggs and bring them to room temperature, or set them in warm water while you boil the water.
Bring a large pot of water to a full boil. Lower the eggs into the water. I use a steamer basket. When you see small consistent bubbles coming up in the pot, set a timer for 6 ½ minutes. After the time, lift the eggs out and set them in a bowl of cold water.
Pickled Herring, Beet, and Potato Salad
Ingredients
1 tablespoon Dijon mustard
½ teaspoon sugar
1 1/4 cups whipping cream
4 large beets, peeled, diced and boiled until tender
2 tart apples, cored and diced (peel if that’s your style)
1 cup pickled herring, rinsed, drained and chopped
Instructions
4 large red potatoes, boiled, peeled, and diced and boiled until tender
2 large dill pickles, cut into a small dice
2 hard-boiled eggs, chopped
Sea salt and ground white pepper, to taste
½ cup fresh dill, chopped Lettuce leaves, for serving
Use Poulsbo Pickled Herring available at The Food Co-op
Boil beets and potatoes: Bring a large pot of water to a boil, add the beets and potatoes and cook until tender but not falling apart. Drain.
Make the Dressing: In a large bowl, combine the Dijon mustard, sugar, and whipping cream. Using a hand whisk or an electric mixer, whip the mixture until it holds soft peaks. Set aside.
Prepare the Salad: In another large bowl, combine the diced beets, apples, potatoes, dill pickles, and pickled herring. Season with salt and freshly ground white pepper to taste. Toss the ingredients to combine.
Combine and Chill: Gently fold in the chopped hard-boiled eggs and 3/4 of the whipped dressing into the salad. Chill in the refrigerator for 30 minutes to allow the flavors to meld.
Serve: Transfer the chilled salad to a plate lined with lettuce leaves. Sprinkle on the fresh dill.Top with the remaining whipped dressing before serving.
Sheet Pan Swedish Meatballs
Ingredients
1 medium onion, cut into a small dice
1 large potato, cut into a medium dice (I used a red potato)
2 teaspoons oil
1 lb lean ground beef
Instructions
½ cup parsley, finely chopped
½ cup fine bread crumbs
1 egg
1 teaspoon sea salt
¼ teaspoon white pepper
Serve with Felix Lingonberry available at The Food Co-op
Preheat the oven to 425 F. On a parchment lined sheet pan, combine the potato, onion and oil. Roast for 20 minutes. Meanwhile, prep the other ingredients. I pulsed a cubed slice of sourdough bread to make my crumbs.
When the onion and potato are done, crumble the beef into a large capacity food processor, with the bread crumbs, parsley, potato, onion, salt and pepper. Pulse together until it’s almost a paste. You can also do this by hand. Remove to the parchment lined sheet pan and work in the egg. Divide into evenly sized balls. They should be slightly smaller than golf balls.
Space them evenly on the sheet pan. Chill for 20 minutes. Bake at 400 F for 8 minutes or until their internal temperature is 160 F.
Gravadlax
Ingredients
2 lbs fresh salmon fillet, skin on and bones removed
1/4 cup coarse sea salt
1/4 cup sugar
1 tablespoon black peppercorns, crushed
1 bunch fresh dill, chopped
Zest of 1 lemon
Instructions
Prepare the Salmon: Remove pin bones from the salmon fillet and pat it dry with paper towels.
Make the Cure: In a bowl, combine the coarse sea salt, sugar, crushed black peppercorns, chopped dill, and citrus zest. Mix well.
Apply the Cure: Rub the mixture generously over the flesh of the salmon. For even coverage, place the salmon in a plastic bag with the curing mixture, ensuring all surfaces are in contact.
Weigh Down and Cure: Securely wrap the bag around the fish and place it on a tray. Set a plate on top to weigh it down. Transfer to the refrigerator to cure for 48 hours.
Rinse and Rest: After curing, remove the salmon from the bag. Rinse quickly under cold running water and pat dry or scrape off the cure mixture. Optional: Transfer to a new plastic bag and return it to the tray in the refrigerator for an additional 48 hours to allow the cure to even out within the fish resulting in more complex flavors.
Tip: You could eat some straight away and let the rest cure longer and note the difference.
Finish and Serve: After the first or second curing period, remove the salmon from the refrigerator. Slice thinly at a 90° angle for thicker slices or at a 45° angle for larger, thinner slices.
How to tell when it's done
Visual Inspection: The surface should appear firmer and glistening, with a deeper color.
Texture: Press gently; it should feel firmer than raw salmon but still slightly soft.
Slice Test: Cut a small slice; the flesh should be opaque and slightly translucent in the center.
Taste Test: Taste a small piece for balanced flavor—salty, slightly sweet, and aromatic.
Curing Time: Typically, 48 hours for curing and another optional 48 hours in a new bag is recommended.
Fish Salad with Horseradish
Ingredients
2 cans of pink salmon
2 tablespoons prepared horseradish sauce
½ cup sour cream
1 teaspoon anchovy fish sauce
1 teaspoon apple cider vinegar
2 tablespoons onion powder
Instructions
Add the ingredients to a medium mixing bowl and combine.
¼ teaspoon white pepper
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
½ cup celery, cut into a fine dice
Sea salt if needed
Serve with lettuce and tomato slices, or as a topping for sandwiches
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