Viroqua Food Co-op Recipe Blog

Co-op Cooks – Greek Lamb with Yogurt Herb Sauce

Posted by Chef Chelsea Brannan, VFC Assistant Kitchen Manager on Fri, Apr 14, 2017 @ 03:56 PM


Greek Lamb with Wet Rub

Prep Time: 10-15mins 
Cook Time: ~3-3.5hrs
Serves: 4-6

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Tags: Recipes, Easter, Co-op Cooks

Stuffed Lamb Meatballs

Posted by Shana Meshbesher on Sat, Dec 17, 2016 @ 05:43 AM

Curious as to how you will cater to all that company coming? Make some Stuffed Lamb Meatballs ahead of time, then pull them out of the freezer before your guests arrive. The meatball recipe is an easy one to double or triple.

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Tags: Recipes, Stuffed Meatballs

Things We Love – Seasonal Cheeses!

Posted by Shana Meshbesher on Thu, Dec 15, 2016 @ 06:54 AM

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Tags: Cheese

One-pan Rosemary Pepper Roast

Posted by Shana Meshbesher on Wed, Dec 14, 2016 @ 06:18 PM

Curious as to how you will cater to all that company coming? Looking to make a big meal on a small budget with little time to spare? Try our One-pan Rosemary Pepper Roast Recipe with staple items already in your refrigerator or always in stock at the Co-op.

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Tags: Recipes, Roast Beef

Fennel Spice Rubbed Turkey

Posted by Carlos Candelaria on Tue, Nov 01, 2016 @ 01:33 PM

Although you may have not already met Carlos Candelaria, one of our VFC Cooks, you may already know a little something about him if you’ve eaten at our hot bar in the past couple years.

He has been a cook for over 30 years all over the United States, and beyond. His history of working for many multi-culturally-diverse chefs in different regions of the country have given him his knack for cooking ethnic cuisine.

With each new restaurant Carlos works at, 
he starts a new recipe journal. Depending on seasonal menu modifications, he anticipates filling at least two to three journals every year – and has now amassed somewhere around 100 total journals. Each page mimics a grocery list of ingredient quantities – with close to no instructions.

With this in mind, we weren’t sure what we’d get when we asked him for an easy-to-cook holiday meat recipe. Funny enough, Carlos worked with chef Michael Chiarello 10 years ago. Chiarello had posted this same recipe online, along with an accompanying video tutorial, which is a total lifesaver for you turkey-cooking novices. 

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Tags: Recipes, Turkey

Becoming a Kale Convert

Posted by Charlene Elderkin on Thu, Jul 07, 2016 @ 06:30 AM

I must confess, no matter how much I was told that kale is “good for you,” the numerous prolific kale plants in my garden were eaten primarily by chickens. It was not a vegetable I grew up with nor did I find a way to prepare it that was satisfying enough to repeat.

That changed with my son’s wedding. One of the dishes at the reception was this very Tuscan Kale Salad. I probably wouldn’t have tried it if I hadn’t donated a significant amount of kale from my garden to the cause. I could not believe how good it was.

I found the recipe on the website and started making a big batch once a week and eating it daily. I was incredulous at the difference between the taste of raw kale (blegh!) and this kale salad (yum!). Kale is perfect drizzled with this tangy-sweet dressing; the bitterness magically vanishes. Accent with crunchy nuts and savory cheese. And unlike lettuce salads, this one makes a great left-over, as marinating the leaves tenderizes them. I think it’s even better if you let it marinate overnight before eating, but you may not be able to resist. This year I can hardly wait to start harvesting kale from my garden.

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Tags: Kale

Great Grilling: Kansas City-Style Dry Rub

Posted by Jonah Curley on Mon, Jul 04, 2016 @ 09:17 AM

Dry rubs are a great way to add flavor to meat or veggies, and are very simple to make. You can make this rub at any time and store it in an air tight container for up to six months. I always make a triple batch for those days when I am in a hurry and need a simple meal idea.

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Tags: chicken, Grill Out

Chocolate Avocado Mousse

Posted by Laura Poe on Wed, May 18, 2016 @ 12:30 PM

Chocolate Avocado Mousse

Serves: 6 * Recipe by: Laura Poe
Prep Time: 15 mins, plus 1 hr chill time

  • 4 ripe avocados
2 oz unsweetened chocolate, melted
  • 1/2 cup maple syrup
1/2 cup full fat coconut milk
  • 1/2 cup cocoa powder
  • 2 Tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt 

-Combine ingredients in blender or food processor until completely smooth. 
-Refrigerate for at least 1 hr. before serving.
-Serve chilled, topped with your favorite berries or a dollop of whipped cream.

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Tags: Recipes, Chocolate

Heidi’s Beet & Feta Tart

Posted by Shana Meshbesher on Sat, Mar 26, 2016 @ 05:00 PM


I have always had reliable chefs in my life who I can call up for a tried-and-true recipe, cooking tips, kitchen-work-arounds, etc. Even though I have my late mother’s 200+ page family recipe cookbook to lean on, there are two other role models in my life who I strive to mimic for numerous reasons: Monique Hooker (my mom’s very dear friend and professional chef) and Heidi Krattiger (my co-worker’s wife and very dear friend of my own)!

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Tags: Recipes

Monique’s Ruby Beet & Celery Root Soup

Posted by Shana Meshbesher on Thu, Mar 17, 2016 @ 04:00 PM

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Tags: Recipes