November 2021: Recipe Roundup

CELERY SALAD

    2    cups celery, thinly sliced
    1    small red or white onion, thinly sliced
  15    oz. can chickpeas, drained and rinsed
    4    cloves garlic, minced
    1    T. fresh thyme
    1    T. lemon juice
    3    T. olive oil
          Salt, to taste
          Feta, about ¾ cup

Mix celery, onion, chickpeas, garlic, thyme, lemon juice and olive oil together. Season lightly with salt, to taste (feta will also add good saltiness). Let marinate for at least 15 minutes. Crumble feta, about ¾ cup, over salad before serving.

RECIPE by Meigan Cameron, Capital Electric Cooperative member

PRUNE SALAD

    2    cups prunes, thinly sliced
          Pinch of cumin
    1    cup walnuts, toasted and chopped
   ½    cup blue cheese, crumbled
          Salt, 1-2 pinches

Toss prunes with cumin. Mix in walnuts and blue cheese. Season with salt. If desired, add small amount of light oil to distribute seasonings.

NOTE: To toast walnuts, preheat oven to 350 degrees. Lightly toss walnuts in olive oil and salt, if desired. Bake on parchment-lined baking sheet, tossing occasionally, until browned and fragrant, about 7-10 minutes.

RECIPE by Meigan Cameron, Capital Electric Cooperative member