Ingredients

• 1.75 lb prime rib
• 1.25 lb yellow onions
• 2 cups mushrooms
• 15 garlic cloves
• 1 Tbsp onion powder
• 1/2 stick of butter
• 1 Tbsp thyme
• 1 Tbsp cumin
• 1.5 lb red potatoes
• 1/3 cup grated sharp cheddar cheese
• 2 oz bleu cheese
• 3/4 cup heavy cream
• 3 cups mushroom stock

Preheat the oven to 450 degrees. Halve 5 cloves of garlic and press into the meaty parts of the prime rib. Generously sprinkle the outside of the roast with salt and pepper. Coat it with onion powder. Cook the roast for 30 minutes in a roaster without opening the lid. Reduce heat to 350 degrees.

Cook until the roast reaches an internal temperature of 130 degrees. Cover in foil and let rest for two hours. Refrigerate overnight.

When cooled, cut the meat into small pieces and discard any large bits of fat. Set meat aside.

Dice the onions and mince the remaining garlic. Combine in stock pot with butter and heat on low, stirring occasionally. Cook about 15 minutes, until onions are caramelized.

Add remaining spices, mushrooms and stock. Cook on low until mushrooms are soft.

Dice potatoes and add to the pot. Cook until soft, but not falling apart.

Set some hot soup aside and blend the cheeses, flour and reserved soup together in a food processor. Stir this back into the soup pot.

Add heavy cream and salt and pepper to taste. Turn off the heat and fold in the prime rib.

Serves 8.

Cook time: about 30 minutes

Yield: 4 servings

This simple Teriyaki Salmon is sure to please even the most discerning dinner guest. Fresh, seasonal vegetables can be added to the dish 5 minutes before finish to steam until tender atop the salmon and sauce. Recipe adapted from Chicken Vegetable Teriyaki in Feeding the Young Athlete by Cynthia Lair (Moon Smile Press, 2002)

• 1/3 cup tamari or soy sauce
• 1 teaspoon grated ginger root
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 small clove garlic, minced
• ½ cup water
• 12 ounces wild caught Alaskan salmon fillet
• 2 – 3 tablespoons high heat oil, such as high-oleic safflower or peanut oil
• 1 – 2 teaspoons arrowroot mixed into ¼ cup water

1. In a small saucepan, combine tamari, ginger root, honey, brown sugar, garlic, and water. Heat on low until sugar dissolves, stirring occasionally.
2. Portion salmon into 2 or 3 pieces. Place salmon, skin side up, in a shallow glass baking dish and cover with 1/4 – 1/3 cup of the teriyaki sauce. Place baking dish in refrigerator to allow salmon to marinate for about 30 minutes.
3. Slowly reduce remaining teriyaki sauce on low heat while the salmon marinates.
4. In a large skillet heat oil on medium high. Gently pat dry the salmon filets and place skin side down onto the hot oiled skillet. Sear for 1 minute on each side, then temporarily remove from heat.
5. Add any remaining marinade to the reduced teriyaki sauce and remove from heat. Whisk arrowroot slurry into the teriyaki sauce, then pour sauce over the sizzling salmon. Put a lid on the skillet, turn heat down to medium low and simmer for 8 minutes per inch of fish thickness*. Sauce will thicken as the fish cooks. When fish is cooked through, remove from heat and serve immediately.

Serving suggestion: serve each portion of salmon over ½ cup cooked rice, pouring remaining teriyaki sauce over the fish and/or rice.

* The rule for cooking fish is 10 minutes per inch of thickness (using the thickest part of the fish to measure). Since the fish in this recipe has already been cooked for 2 minutes, the remaining cooking time will be 8 minutes per inch of thickness.

Cook time: Yield: 4 servings

This ‘blue-cheese lovers only’ macaroni and cheese was a signature dish at the former Blue Onion Bistro in Seattle, WA. Chef Scott Simpson was kind enough to divulge the recipe for this rich, velvety, and comforting entrée. For best results, use Maytag or a Danish blue cheese.

• 1/2 pound spiral or tube-shaped pasta
• 1 tablespoon butter
• 1/8 cup flour
• 1 cups whole milk
• 1/2 cup whipping cream
• 1 1/2 cups grated cheddar cheese
• 3/4 cups crumbled blue cheese
• 1/2 teaspoon salt (to taste)
• 1 teaspoon pepper (to taste)
• 1 tablespoon minced fresh chives

1. Preheat oven to 350°F. Butter a 1 quart glass baking dish.
2. In a medium sized pot, bring 3 quarts salted water to a boil. Add pasta and cook for about 8 minutes, until tender but still firm to bite, stirring occasionally. Immediately drain pasta.
3. While pasta is cooking, melt butter in a heavy large saucepan over medium-low heat. Add flour and cook rue for about 1 minute, stirring constantly with a wire whisk (do not allow rue to brown).
4. Gradually whisk in milk and cream. Simmer for about 3 minutes until mixture thickens slightly, whisking occasionally. Reduce heat to low and add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk about 2 minutes until cheese melts. Season sauce to taste with salt and pepper.
5. Add cooked pasta to sauce and stir to coat. Transfer cheese sauce and pasta mixture to buttered baking dish. Sprinkle with remaining 1/2 cup blue cheese.
6. Bake at 350°F for about 25 minutes until sauce begins to bubble. Sprinkle with fresh chives and serve warm.

Yield: 35 servings, 8 ounces each

This trendy take on a popular Middle Eastern dish uses quinoa (pronounced keen-wa) instead of the traditional bulgur. Quinoa is a small protein-packed grain native to the Andean region of South America. The fresh herbs, tomatoes, and cucumber in this recipe balance with the slightly nutty flavor of the grain to create a refreshingly cooling side salad.

• 1 pound garbanzo beans
• 3 pounds tri-color quinoa
• Approximately 2 teaspoons sea salt
• 1 large white onion, diced
• 3 pounds tomatoes, diced
• 1 pound cucumber, diced
• 2 bunches fresh parsley, minced
• 1 bunch fresh mint, minced
• Approximately ¾ cup (+) lemon juice
• Approximately 1 cup (+) olive oil
• 1 tablespoon black pepper

1. Soak garbanzo beans overnight to improve digestibility and decrease cook time.
2. In a large pot with a lid, add the soaked garbanzo beans and cover with at least 2 inches of water. Bring beans to a full boil, then lower heat and simmer with lid on until tender and easily smashed.
3. Strain cooking water from beans. Set aside in the refrigerator to cool.
4. In a large pot with a lid, add quinoa and cover in water with a 2:1 ratio (twice as much water as quinoa). Add approximately ½ teaspoon sea salt, and bring the quinoa to a full boil. Stir once, then lower heat and simmer with lid on until liquid is absorbed. Do not stir during cooking. * Check if all liquid is absorbed by tipping the pan slightly. If no liquid is visible at the top of the quinoa, then it is finished cooking. If liquid is still visible, then replace the lid and continue cooking until all liquid is absorbed.
5. When quinoa is finished cooking, turn off heat but keep covered and let steam for about 10 minutes. Transfer quinoa from the cooking pot to a large bowl or shallow pan and cool in the refrigerator before mixing in additional ingredients.
6. When quinoa is cooled, add in cooked garbanzo beans, onion, tomato, cucumber, parsley, mint, lemon juice, olive oil, and black pepper. Add more lemon juice, olive oil, and salt to taste.

This burrito made with locally grown Huffman Ranch ground beef is one of the Co-op Market Deli’s most popular items. The recipe is intended for large quantity food service production and makes a great weekend project to wrap and freeze future meals. This recipe can be cut in half to produce less burritos, just taste each component as you go since some ingredients, such as salt, do not always scale down exactly.

Pinto Beans

• 2 pounds pinto beans
• 2 tablespoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon oregano
• ¼ cup apple cider vinegar
• Approximately ½ to 1 teaspoon sea salt

1. Soak pinto beans overnight to improve digestibility and decrease cook time.
2. In a large pot with a lid, add the soaked pinto beans and cover with at least 2 inches of water. Bring beans to a full boil, then lower heat and simmer with lid on until very soft.
3. Strain cooking water from beans. Using a food processor, or mashing by hand, puree half of the beans until smooth. Combine with the remaining whole beans, and then add the cumin, coriander, oregano, and apple cider vinegar, and salt to taste.
4. Set aside in the refrigerator and prep additional ingredients.

Beef

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 jalapeños, deveined and seeded, minced
• 2 pounds Huffman Ranch ground beef
• 2 tablespoons ground cumin
• Approximately ½ to 1 teaspoon sea salt

1. Add oil to a large sauté pan over medium heat.
2. Add onions and jalapeño and sauté until golden and aromatic.
3. Add ground beef, cumin, and salt to taste. Cook over medium heat until beef is fully cooked and no longer pink.
4. Set aside in the refrigerator and prep additional ingredients.

Bell peppers

• 2 – 4 tablespoons olive oil
• 2 pounds assorted bell peppers, sliced
• 1 tablespoon black pepper
• Approximately 2 teaspoons sea salt

1. Add oil to a large sauté pan over medium heat.
2. Add sliced peppers, season with salt and pepper, and sauté until just soft.
3. Set aside in the refrigerator and prep additional ingredients.

Cilantro-Lime Sour Cream

• 16 ounces sour cream
• ½ bunch fresh cilantro, minced
• 2 teaspoons lime juice
• Approximately ½ to 1 teaspoon salt

1. In a medium sized mixing bowl, combine sour cream, cilantro, lime juice and salt to taste.
2. Set aside in the refrigerator and prep additional ingredients.

Ezekiel Sprouted Wheat tortillas, or your favorite burrito-sized soft tortilla

• Parchment paper
• Masking tape

1. To assemble burritos, lay out a sheet of parchment paper approximately 1 inch larger than your chosen tortilla.
2. Layer tortilla with 1/3 cup pinto beans, 1/4 cup beef, 1/4 cup bell peppers and 1 tablespoon cilantro-lime sour cream.
3. Wrap up burrito by folding in sides and rolling into a cylinder.
4. Starting from one corner, wrap the burrito in parchment paper and seal with a small piece of masking tape.
5. Store wrapped burritos in the freezer until ready to eat.
6. To reheat, place wrapped burrito in the microwave until warmed throughout, approximately 1 ½ to 3 minutes.