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November 2021: Recipe Roundup

Precious wintertime produce

 

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View the complete 2020 recipes here!

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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

 

Cally Peterson is editor of North Dakota Living. She can be reached at cpeterson@ndarec.com.

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Download your free cookbook from 2020’s recipes here!

View the complete 2020 recipes here!

We pay $50 for publishing your recipes! Submit your recipe or email to ndliving@ndarec.com or mail to North Dakota Living, PO Box 727, Mandan, N.D. 58554. Please include your name, address, daytime telephone number, email address and if you are a member of an electric or telecom cooperative.