Cinnamon Apple Chips with Dip


Homemade apple chips with peanut butter yogurt dip hit the spot for an anytime snack. By Co+op, stronger together Total Time: 50 minutes; 20 minutes active Servings: 4 Ingredients 4 large apples 2 tsp. cinnamon 1 Tbsp sugar 2 tsp. vegetable or coconut oil 1/4 cup creamy peanut butter 1/4 cup Greek yogurt 2 Tbsp honey Preparation Heat oven to 200°F. Cut apples in half. Remove seeds, stems, and bottoms. Use a sharp knife to make thin crosswise slices. Place the half-rounds in a large bowl, and sprinkle with cinnamon and sugar. Toss to coat. Drizzle two sheet pans with oil, then spread the apple slices on the pans. Bake for 2 1/2 hours. Place on racks to cool. [...]

Cinnamon Apple Chips with Dip2019-10-16T16:09:50-04:00

Cooperatives Grow Communities: Riojana Olive Oil


By Co+op, stronger together, in celebration of National Co-op Month In the town of Arauco in the La Rioja province of Argentina stands the oldest olive tree in the country, planted in the 1600s. Although not native to Argentina, the Arauco olive is highly prized for its buttery smoothness and meaty texture, and for the robust floral and fruity flavor notes it contributes to olive oil. There, in the Antinaco-Los Colorados Valley, the cooperative producers of Riojana extra virgin, fair trade organic olive oil are cultivating much more than their 350 olive trees. Through cooperation, they are growing a healthy, vibrant and sustainable community. Reinvesting profits for health and education La Riojana’s founders came from Italy to Argentina in [...]

Cooperatives Grow Communities: Riojana Olive Oil2019-10-01T09:50:39-04:00

Pear Galette


The beauty of this fall fruit tart is in its irregularly-shaped handmade crust. Serve warm with French vanilla ice cream or brandy sauce and whipped cream. By Co+op, stronger together Total Time: 1 hour 25 minutes; 30 minutes active Servings: 6 Ingredients Dough 1 cup all-purpose flour 1 Tbsp sugar 1/2 tsp. salt 2 large eggs (1 for dough, 1 for egg wash) 1 tsp. milk 5 Tbsp butter, cold and cut into small pieces Filling 2 Tbsp apricot jam 2 large Anjou pears 1 Tbsp butter, melted 2 tsp. sugar Pinch of ground nutmeg Preparation To make the dough, whisk together flour, sugar, and salt in a large bowl. Cut in the butter with a pastry cutter or fingers until mixture [...]

Pear Galette2019-10-01T09:45:15-04:00

Kale and Beet Pita Pizza


This easy autumn-inspired pizza combines seasonal veggies kale and beets with walnuts and ricotta for a terrific taste sensation. By Robin Asbell, Co+op, stronger together Total Time: 45 minutes Servings: 4 Ingredients 12 ounces kale, stems removed 1 tsp. extra virgin olive oil 1 pinch salt 8 ounces baby beets, tops trimmed 4 whole wheat pita breads 8 ounces ricotta cheese 1/2 cup walnut halves, coarsely chopped Preparation Preheat the oven to 425 degrees F. Put on a large pot of water to boil for the kale. Put the beets in a medium pot; cover with water, and bring to a boil. Boil the beets until tender when pierced with a paring knife, about 10 minutes, depending on size. Drain, [...]

Kale and Beet Pita Pizza2019-09-24T09:58:18-04:00

Kale Antipasto Salad


The perfect potluck salad! Make ahead of time, and keep the salad cool until it’s time to share. Keeps, tightly covered in the refrigerator, for two days. Use vegan meat and cheese alternatives if you follow a plant-based diet. By Co+op, stronger together Total Time: 20 minutes Servings: 4 Ingredients 1 bunch Tuscan (lacinato) kale, stems removed and coarsely chopped to make 8 cups 3 Tbsp olive oil 1 Tbsp red wine vinegar 1 clove garlic, pressed 1/2 tsp. salt 1 12-ounce jar marinated artichoke hearts, plus 2 Tbsp of marinade 1/4 cup red onion, slivered 1 3-ounce package sliced salami, cut in strips 2 large pepperoncini peppers, chopped 1 large jarred roasted red pepper, drained and patted dry, slivered 1/2 [...]

Kale Antipasto Salad2019-09-24T09:35:59-04:00

Vegan Tuscan Tomato Pie


Local chef Theresa Joseph recently served this tasty, plant-based treat from the Coalition for Healthy School Food to our shoppers. Perfect for pizza night, movie night, or leftover breakfast the next day! Yields one 12- inch pie Ingredients 12-inch pizza crust (recipe below, or pre-purchased) 1 Tbsp olive oil 3 cloves garlic, finely minced 1 (15.5 oz.) can salt-free cannellini beans, drained ¼ tsp. salt ¼ tsp. black pepper ⅓ cup water (add only if mixture is too thick) 3 Tbsp chopped fresh basil Optional: lemon juice to taste 2 large or 3 medium size ripe Roma tomatoes, chopped (other types of tomatoes work, too) 1 cup spinach, chopped 1 (2.25 oz) can sliced black olives 1 cup basil, [...]

Vegan Tuscan Tomato Pie2019-09-24T09:28:21-04:00

Black Diamond Farm: What Is Integrated Fruit Production?


A guest post by Jackie Merwin, co-owner of Black Diamond Orchard. In the heart of the Finger Lakes region of New York, our small family farm in Trumansburg, Black Diamond Farm, is adjacent to the Black Diamond trail. The area has a long rich history of apple growing. Despite our small size, we’re growing some of the most exciting new varieties and many treasured ‘heritage’ apple varieties. Practicing IFP (Integrated Fruit Production), we take pride in producing high quality fruit selected for excellent and unusual tastes. Integrated Fruit Production, the system we use, is called “ecological” fruit growing in Europe, where it’s widely practiced. IFP uses many organic strategies such as bringing in beneficial predators to control pests, pheromone trapping [...]

Black Diamond Farm: What Is Integrated Fruit Production?2019-09-23T15:22:49-04:00

Easy Family Meals: Avocado and Egg Brown Rice Bowl


This hearty, whole grain dish couldn't be easier. Optional garnishes let you customize for every family member's tastes. Transform it into a quick, filling lunch with the addition of leftover chicken, turkey, or cubed baked tofu. Or, for a hearty breakfast, add sausage or bacon crumbles. The recipe is super versatile! By Co+op, stronger together Total Time: 15 minutes Servings: 2 Ingredients 1 1/2 cups leftover cooked brown rice 2 large eggs 2 tsp. canola oil or butter 1 large avocado Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce Preparation Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide [...]

Easy Family Meals: Avocado and Egg Brown Rice Bowl2019-09-10T11:28:44-04:00

Savory Apple Tart


Invite friends or family over to enjoy a special meal featuring this delightful apple and cheddar tart. By Co+op, stronger together Total Time: 2 hours; 90 minutes active Servings: 8 Ingredients 1 1/2 cups whole wheat pastry flour 1 1/2 cups unbleached flour 1 1/2 tsp.salt, divided 2 sticks unsalted butter, chilled, plus 2 additional tablespoons 1 cup ice water 3 large onions, thinly sliced 2 Tbsp fresh thyme, chopped 1 Tbsp Dijon mustard 1/2 tsp. pepper 8 ounces sharp cheddar cheese, shredded 4 large baking apples, peeled and sliced (about 6 cups) Preparation Heat oven to 400°F and get out a rimmed 10 x 15 baking sheet. For crust, whisk together the flours and 1 teaspoon of salt in [...]

Savory Apple Tart2019-09-10T10:04:00-04:00

Mixed Greens and Asiago Hoagie


Sandwiches can be a healthful, satisfying meal when you stuff them with an entire salad! Opt for a whole grain baguette — you will stay fuller longer and enjoy the hearty flavor. Purchased pesto makes this so easy, and tastes like summer in a jar. This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes. By Co+op, stronger together Total Time: 10 minutes Servings: 2 Ingredients 4 cups mixed greens, or spinach 2 Tbsp jarred pesto 2 8-inch baguette pieces 4 ounces Asiago cheese, thinly sliced 1 large tomato, sliced Preparation Heat the broiler. Put the mixed greens in a medium bowl and add the pesto, tossing to [...]

Mixed Greens and Asiago Hoagie2019-09-10T11:07:37-04:00
 Memorial Day (Monday, May 27) Store Hours:   West End 8 am - 9 pm  -  Collegetown 9 am - 9 pm  -  DeWitt is CLOSED

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