About Alexis Self

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So far Alexis Self has created 76 blog entries.

Goddess Bowl


Recipe from Co+op, welcome to the table Total Time: 25 minutes; 15 minutes active Servings: 4 Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation. Print This Recipe Ingredients 1 cup dry quinoa or bulgur 1 1/2 cups plus 1 tablespoon water, divided 1/4 cup tahini 1 tablespoon cider vinegar  1 tablespoon Sriracha sauce 1 tablespoon tamari sauce plus 1 teaspoon, divided 1 tablespoon honey 1/2 cup raw unsalted pumpkin seeds 1 bunch kale, thinly sliced 2 large carrots, shredded 2 medium avocados, halved and pitted Preparation Cook the quinoa or bulgur. In a small pot, bring 1 1/2 cups water to a boil, then add [...]

Goddess Bowl2020-09-30T15:37:35-04:00

Spicy Pumpkin Soup


Recipe from Co+op, welcome to the table Total Time: 30 minutes Servings: 6 Creamy pumpkin soup is spiced up with jalapeños and a refreshing dollop of chipotle sour cream. Print This Recipe Ingredients Soup 2 tablespoons vegetable oil 1 1/2 cups diced onion  1/2 cup diced celery 1/2 cup diced carrots 1 1/2 tablespoons minced jalapeño, seeds removed 1 1/2 teaspoons ground cumin  1 teaspoon garlic powder 3 cups pumpkin purée (canned or fresh cooked) 2 cups vegetable broth  1 1/2 cups milk  Salt and pepper to taste Chipotle Sour Cream 8 tablespoons sour cream 1 teaspoon finely minced chipotle pepper in adobo sauce (see Note) 1 tablespoon minced cilantro Preparation Heat 2 tablespoons of vegetable oil in [...]

Spicy Pumpkin Soup2020-09-30T10:15:05-04:00

September Council News


from Marilyn Chase, Council President Remembering Kirby Edmonds GreenStar Council both mourns the loss and celebrates the life of Kirby Edmonds. In his honor, Council will approve a proposal to donate $1000 to The Center for Transformative Action via the Dorothy Cotton Institute at its October 13th meeting. September Council Meeting Highlights Council approved amendments to two B policies:  B.1 Financial Condition and Activities, and  B.2 Business Planning and Financial Budgeting to clarify General Manager limitations, and eliminate redundancies.  We also amended policy C.8 Council Investment and Stipends, eliminating the detailed requirements each Council member must meet to be eligible to receive a quarterly stipend. We recognized that these criteria were an incomplete expression of Council members’ responsibilities and [...]

September Council News2020-09-30T08:55:15-04:00

Butternut Squash Soup with Sun Dried Tomatoes


Recipe from Co+op, welcome to the table Total Time: 60 minutes Servings: 6 - 8 Sun-dried tomatoes warm up this butternut squash soup with a taste of summer. A perfect starter or whole meal when paired with whole grain bread and a green salad. Print This Recipe Ingredients 1 yellow onion, peeled and chopped 5-6 cloves garlic peeled and chopped 4-6 sliced crimini mushrooms 2 Tbsp. olive oil or butter  4-6 pieces sun dried tomato, soaked in 1 cup water for 20 minutes 1 2-3 lb. butternut squash, peeled and cubed in 1/2" to 1" cubes 1 red or yellow potato, cut into chunks (peeled or unpeeled) Water or broth to cover the vegetables Salt and pepper to [...]

Butternut Squash Soup with Sun Dried Tomatoes2020-09-26T15:14:18-04:00

Sweet Potato and Greens Gratin


Recipe from Co+op, welcome to the table Total Time: 30 minutes active, 1 hour 15 minutes total Servings: 8 This savory, vitamin-rich casserole makes a hearty accompaniment to roasted poultry or ham, or atop baked polenta. Print This Recipe Ingredients 2 pounds sweet potatoes, peeled and sliced about 1/4-inch thick 1/2 pound kale or Swiss chard 1 teaspoon smoked paprika 1 teaspoon chili powder Salt Black pepper 4 tablespoons butter, melted 1 1/4 cups heavy cream 1/4 cup shredded Parmesan or smoked Cheddar cheese Preparation Preheat the oven to 375°F and butter or oil a 9 x 13-inch casserole dish. Wash, shred and blanch the kale or chard for 3 minutes in boiling water; squeeze out any excess [...]

Sweet Potato and Greens Gratin2020-09-26T14:58:21-04:00

Maple Mustard Brisket


Recipe from Co+op, welcome to the table Total Time: 6 hours, 30 minutes; 30 minutes active Servings: 8 Seasoned with garlic, paprika and mustard, and topped with a maple-mustard sauce, this brisket is brimming with flavor. Print This Recipe Ingredients 1 4-pound beef brisket 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/2 teaspoon each of salt and black pepper 4 tablespoons Dijon or stone ground mustard, divided 2 tablespoons vegetable oil 1 yellow onion, diced  1 carrot, sliced 1 celery stalk, sliced crosswise 3 cloves garlic, peeled and smashed 1/2 cup red wine 1/2 cup water 2 tablespoons maple syrup Preparation Season the brisket with the garlic powder, paprika, salt, pepper and 2 tablespoons of mustard. Wrap [...]

Maple Mustard Brisket2020-09-24T14:23:57-04:00

Farmhouse Bean Soup


Recipe from Co+op, welcome to the table Total Time: 30 minutes, 15 minutes active Servings: 6 Warm up with this quick and tasty weeknight main dish soup.  Print This Recipe Ingredients 2 tablespoons olive oil 1 yellow onion, diced 1 large carrot, peeled and diced 3 parsnips, peeled and diced 3 cloves garlic, peeled and minced 1 15-ounce can diced tomatoes 4 cups vegetable broth 3 to 4 sprigs each of fresh rosemary and thyme 1 15-ounce can northern beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 5 cups fresh spinach, chopped Salt and black pepper to taste Preparation In a large pot, heat the oil [...]

Farmhouse Bean Soup2020-09-19T11:12:38-04:00

Chinese Beef and Broccoli


Recipe from Co+op, welcome to the table Total Time: 25 minutes Servings: 4 You don't need take out to enjoy this popular Chinese dish. It's easy to make and really tasty, so if you cherish leftovers, you might just want to double the recipe! Print This Recipe Ingredients 1 pound broccoli or broccolini, large florets 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 teaspoons sugar 2 tablespoons rice wine or sherry 1 teaspoon rice vinegar 1/4 cup chicken stock 1 teaspoon sesame oil 2 teaspoons cornstarch, divided 2 tablespoons ginger root, minced 2 cloves garlic, minced 1 tablespoon peanut oil, or canola 1 pound steak, sliced Cooked rice Preparation Put on a large pot of water to [...]

Chinese Beef and Broccoli2020-09-18T11:12:20-04:00

Fall 2020 Bylaws Vote Information


GreenStar’s Council has decided it will not hold an in-person Member-Owner meeting this fall due to the COVID-19 pandemic. Voting will take place November 1 - 21. GreenStar will provide online access to the information traditionally presented at the fall member meeting, including proposed bylaws amendments and reports from Council Officers and the General Manager, during the voting period. We encourage our Members to participate in this voting process by voting online. If you receive emails from GreenStar, either our weekly email newsletter or required emails only, you are already registered to vote online. Look for an email from us during the last week of October to help ensure you receive your unique ballot login and passcode from noreply@directvote.net on [...]

Fall 2020 Bylaws Vote Information2020-09-16T15:42:37-04:00

Banana Beet Muffins


Recipe from Co+op, welcome to the table Total Time: 35 minutes; 15 minutes active Servings: 12 Beets may not be top of mind as a muffin ingredient, but they lend natural sweetness and beautiful color to these tasty gems. Print This Recipe Ingredients 1 1/2 cups whole wheat pastry flour 1/2 cup rolled oats 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon  1/2 cup mashed banana 1/2 cup vegetable oil  1/2 cup maple syrup  3 large eggs  2 cups grated beets, peeled Preparation Preheat oven to 375°F. Line a 12-cup muffin tin with muffin papers. In a large bowl, combine flour, oats, baking powder, baking soda, salt, nutmeg and [...]

Banana Beet Muffins2020-09-12T11:51:34-04:00

Cascadilla St.


Mon – Fri: 8 am – 8 pm
Sat & Sun: 9 am – 8 pm
307 College Ave
(607) 882-2667


Reopening Tuesday, September 8!
Mon – Fri: 8 am – 8 pm
Sat & Sun: 9 am – 8 pm
215 N Cayuga St
(607) 273-8213