A Very Veggie Thanksgiving Recipe

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Want to sample all the wonderful autumn vegetables at the market AND wow your Thanksgiving guests with some unexpected pomegranate pizazz-pop? Here is a perfect recipe that you can adjust to your own needs. Omit/add as you please. Throw in whatever entices you at this week’s MCM and roast a few days ahead of time so you can relax on the big day itself!

Spiced Vegetables with Pomegranate Seeds

  1. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
  2. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
  3. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
  4. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
  5. 1 pound brussels sprouts, halved
  6. 1/2 cup extra-virgin olive oil
  7. 1 1/2 teaspoons smoked paprika
  8. 1 1/2 teaspoons ground cumin
  9. 1/2 teaspoon ground coriander
  10. 1/4 teaspoon cayenne pepper
  11. Kosher salt and freshly ground black pepper
  12. 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
  13. 1 cup pomegranate seeds

Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, smoked paprika, cumin, coriander and cayenne and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape the vegetables into a bowl, toss with the cheese and pomegranate seeds and serve. (Courtesy of Food & Wine)


Posted on by Mission Community Market in Arizmendi Bakery, Blog, Recipes | Leave a comment

Roasted. Raw. Blurred into a protein butter. In salads. In granola. In trail mix. In pie. In bread…….So many ways to enjoy the nuts and seeds sold at Mission Community Market. Here is one way that might be new to you: Nut Cheez! Yes, blended up with the right accessories, and you have yourself a pate of sorts that goes well on pizza, bread, stuffed into squash, or eaten by the spoonful. Here is a basic recipe that gives you protein and positive reviews!


1 cup of nuts (walnuts, almonds, pecans, sunflower seeds….any combo of local MCM nuts!)
1 Tablespoon miso or 2 tsp salt to taste
2 Tablespoons olive oil
pinch of fresh herbs (rosemary, oregano)

Just blend all this together until it is a think ricotta-like consistency, adding water as needed to assist blending. (If you think ahead, soak the nuts overnight in some water.) You can add black pepper, some sundried tomato, or some turmeric to add some color! Or, use some flavor-roasted nuts for a more robust taste. More nut cheese recipe ideas here…..


Chard Knocks

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A good old fall food stand-by is chard. Yes you can get it mostly year round, but why not start incorporating it into new recipes now?
Here are instructions for chard pesto! This is a very nutritious and delicious version that gives the classic sauce a new spin for when it’s usual summery main player (basil) isn’t as abundant.

Chard Pesto

1/4 cup olive oil, divided
3 cloves garlic
16 ounces Swiss Chard, washed and dried and stems removed
1/4 cup pine nuts or walnuts
2 tsp. dried basil
3/4 tsp. salt
1 tbsp. lemon juice
Heat 2 tbsp. olive oil in dutch oven. Add Swiss Chard and cook over medium-low heat about 5 minutes, or until wilted.
Chop garlic in a food processor. Add the chard, nuts, basil, salt remaining 2 tbsp. olive oil and lemon juice. Process until mixture looks like pesto.
(Courtesy of M.A.G. Foods)

Apple A Day!

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This week’s spotlight goes to Hale’s Apple Farm. Dave, the (apple)-Jack-of-All-Trades, is bringing 10 varieties to you tomorrow. Ten! Here are some teasers: Sleeping Beauty, Jonagold, Golden Delicious, and Pippin. Come taste all their tart and sweet glory at MCM. Once you have chosen your favorite, stock up: local apple season does not last forever. Of course they are delicious fresh (try them diced with a dash of lime, salt, pepper, or chili powder), but what to do with your extras once you’ve followed “Doctor’s orders” and eaten your daily dose? Here are some great recipes that freeze well. Prepare now for the holidays!


(For decades this recipe has made everyone in my huge family happy. Turns out it’s vegan!)

Mom’s Oil Pastry

2 c. flour
1 tsp salt
1/2 c. oil
5 (or 6) T. cold water

Sift flour and salt together. Mix in oil and water
all at once with fork. Shape two balls. Roll between
2 (12 inch) squares of wax paper. Dampen table to
keep wax paper stationary. Makes 2 (9 inch) pie
crusts. (Recipe by “Little Lil” from Zell, MO Cook Book)

Filling Apple Filling

2/3 c. sugar
1/4 c. flour
1/4 tsp. EACH cinnamon & nutmeg
3 c. sliced apples

Mix dry ingredients lightly with apples. Put in pie
pan lined with crust.

Cover with top crust. Cover crust EDGE loosely with
aluminum foil so edge doesn’t burn. Put on a cookie
sheet to catch any overflow.

Bake in 350-375 degree oven for 50-60 minutes. Be patient if you can and let cool for a bit. (Nouveau twist: add a pinch of crushed rosemary or basil to apples or crust.)


CURRY APPLE SOUP (from VeganChef)1 cup shallots, finely diced
2 T. oil
1 T. curry powder
2 t. ginger, minced
1/4 cup sherry
3 lbs. cooking apples of choice, peeled, cored, and diced
4 cups vegetable stock
1 cup apple juice
1 cup milk or soy milk
1-2 T. lemon juice
salt and pepper, to taste

In a large pot, saute the shallots in oil for 5 minutes or until soft. Add the curry powder and ginger, and saute an additional minute. Add the sherry, and stir well to deglaze the pot. Add the diced apples, vegetable stock, and apple juice, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the apples are tender. Remove from the heat and allow to cool for 10 minutes. In a food processor or blender, in batches, puree the soup until smooth, and return the soup to the pot. Whisk in the soy/milk, a little of the lemon juice, and season to taste with salt and pepper. If desired, add additional curry powder, apple juice, or lemon juice to the soup to adjust the sweetness or spicy flavor of the soup to your own personal taste. Serve hot or cold.
Serves 6-8

Children of the Corn

Posted on by Mission Community Market in Blog, Recipes | 1 Comment

When corn is at its peak, its earthy sweetness lends itself to a variety of preparations. If you’re going to be using cut corn kernels instead of corn on-the-cob, use the following technique to get maximum yield. Cut the cob in half, then with a paring knife, cut one row of corn kernels free, then simply run your paring knife down the half-cob while turning to release the kernels. Once you have cleaned the cob, you can “milk” it to gather the sweet corn juices that can and should be used in any recipe where the corn is being stewed or any liquid is needed. To do this, just put a cleaned corn cob in a bowl and use the back of your knife to scrape down the cob. This will release the sweet juices that are still hiding in the cob. Once you are done, you can even go one step further to get the most out of your corn…make a corn cob stock! After milking the cobs, throw them into a pot along with some aromatics like onion, carrot, bay, or thyme and a few black pepperCORNs and cover with water. Bring to a boil and then reduce to simmer for about 45 minutes, strain and use the slightly sweet stock as a base for corn chowder. If you want to add a slightly roasted flavor to the stock, you can char the husks lightly and throw those into the stock as well.

To get maximum sweetness out of corn, try it eating raw. Just slice off raw kernels and add to salads or earthy, savory dishes. For creamed corn, you really can’t do much better than Thomas Keller’s recipe. Melt a few tablespoons of butter in a pan over medium high heat and add your shucked corn (about 4 ears worth) and the juice of a lime (zest it before juicing) and turn down the heat to medium low. After all liquid has evaporated, add 1/2 cup of cream and the lime zest (and a pinch of cayenne pepper if you want to add heat) and cook for a few minutes. Season with salt and pepper and garnish with chives. You can also use shucked corn in sautés with other summer vegetables or with some cooked beans and bacon to make a delicious succotash. Add some shucked corn to your favorite chowder base just as the potatoes are done.

For something different try making a corn pudding. Sauté some corn with chopped onion or garlic and a little thyme in butter, then cool slightly. Whisk together a basic custard (2 eggs to 1 cup dairy. For this recipe you’ll want 2 parts vegetables to 1 part custard) and add some grated cheese (cheddar, parmesan, whatever suits your taste, even ricotta) a pinch of salt and sugar, and add the sautéed vegetables to the custard and bake at 350º in a water bath until the top is golden and the pudding has just set. Top with more cheese and some chopped herbs and serve with a roast. Or if you want something with a bit more texture, corn fritters are absolutely amazing. Whisk together 1 cup of flour, 1 t baking powder, 1 egg, 1/2 cup cream, a pinch of salt and sugar and add the shucked corn (you could even add chopped shallot, charred & diced jalapeño.) Drop the batter by the tablespoonful into oil that is 350º and fry until golden all around. Serve with a buttermilk dip spiked with a little pimentón.

The most popular preparation is also one of the best: grilled corn on-the-cob. If you are going to grill corn a little prep can pay off big time. Peel back the husks carefully, leaving them intact at the base. Remove as much of the silk as you can and smear with a little room temperature butter and sprinkle with salt, pepper, paprika/cayenne. Carefully pull the husks back over the ear and twist the top so it doesn’t peel back while grilling. Place on the grill away from flame so the husk doesn’t burn and turn every 10 minutes until the husk is brown all over. Then peel off and squeeze a little lemon or lime juice over it and eat immediately. You can also treat the grilled corn like elote by rubbing mayonnaise over it when it’s done and then dipping it in a mixture of ancho chile powder and salt and squeezing lime juice on it. If you’re looking for an easy stove-top preparation, throw cleaned ears of corn into a pot of boiling water (no salt as it can toughen the corn) for about 5-7 minutes and then dress with butter and salt when it comes out. Whichever way you choose to prepare it, enjoy it while you can!