Favorite Recipes

Members of Brighton Food Co·op have found or developed a variety of ways to use the organic and natural foods available from our sources. The recipes listed here have been taste-tested at the Annual Membership Meeting or were posted to rave reviews in the BFC Recipes Forum. [Note: The BFC Forum is currently out of commission. For the time being, please ignore the following references to it.]

If you have a recipe you think other members would like to try, go to the Recipes Forum and post it. It may eventually end up here on this web page!
(Note: To post to the Forum, you must first register – i.e. create a user name and password – then login.)

Na Anderson's Onion Crackers
from Creative Health Institute via Kathy McKay

1 cup chia seeds
1 cup pumpkin seeds
¼ cup processed onion (process until watery)
1/8 cup coconut aminos
2 cups purified water

Combine ingredients. Let set for about 20 minutes. Spread cracker-sized flattened dollops on dehydrator tray. Dehydrate at 110 degrees for about ten hours. Enjoy!

Chinese Napa Cabbage Salad

from Janice Mechan

Original recipe yield: 6 servings.


  • 2 (3 ounce) packages chicken flavored ramen noodles

  • ¼ cup butter

  • ½ cup sesame seeds, toasted

  • ½ cup blanched slivered almonds

  • 1 large heads Napa cabbage, shredded

  • 6 green onions, chopped

  • ¼ cup vegetable oil

  • ¼ cup rice wine vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoons sesame oil

  • ⅛ cup white sugar


  1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

  2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil, seasoning mix from 2nd package of noodles and sugar. Pour over salad, toss and serve.

Turkey Salsa Rollups
from Nancy Nowack

2 c cooked turkey, diced
(I used chicken)
½ c cream cheese
(I used sour cream)
½ c salsa
1 small onion, diced
1 tbsp. cilantro, chopped
½ tsp. cumin
¼ tsp. chipotle pepper (or cayenne)
¼ tsp. salt
tabasco to taste

Whisk cheese, onion and spices, add salsa and mix, add turkey

Serve in a soft tortilla with lettuce

Abbreviated from p. 9 of Penzey's catalog from approx. 11/03 www.penzeys.com

Black Beans
from Ann Berger

Black beans have lots of health benefits. They are the key ingredient in lots of really good food and are a wonderful budget stretcher.  They make excellent refried beans, can be added as a colorful and flavorful accent to baked beans, and make the best bean soup you've ever tasted.

Preparing Black Beans

Soak beans 12 hours in a mixture of warm water to cover and 2T lemon juice.  Drain, rinse, place in large pot, add water to cover and bring to boil.  Skim off any foam.  Reduce heat; simmer, covered, for about 4 hours or till tender.  Check to make sure water stays at level of beans. They are done when tender.

Black Bean Soup

2 med. onions, chopped
4 T. extra virgin olive oil
4 cups cooked beans with bean juice
1 qt. chicken or beef stock
½ c sherry
4 cloves garlic, mashed
1 t gr. cumin
1 t oregano
¼ - ½ t red chili flakes
¼ c fresh lime juice
salt and pepper to taste
chopped cilantro for garnish, if desired
sour cream

In large heavy pot,saute onions in oil till tender. Add beans with
liquid, sherry and stock.  Bring to a boil and skim.  Add garlic, cumin,
oregano and chili flakes; simmer about 15 minutes.  Mash beans with back
of spoon; add lime juice and seasonings.  Ladle into bowls, top with sour
cream and cilantro.
To make it even better, add a couple of smoked pork hocks to  beans when
cooking.  Remove meat from bones when cool, chop and add to beans.  Use
bean liquid instead of beef or chicken stock. Even my non-bean eater kids
like this.

Irish Soda Bread
from Christy Huxley

4 cups unbeached flour, organic
1 tsp sea salt
1 tsp baking soda
1 tsp cream of tarter
1 tbsp organic sucanat
2/3 cup organic raisins
¼ cup sour milk or fresh milk mixed with 1 tbsp plain yoghurt

Mix first 5 ingredients together.
Add raisins and milk.
Form ball, and knead lightly.
Form into flattened round, and brush lightly with milk.
Bake 400º for 25 minutes.
Turn upside down, and bake for 5-7 minutes more.

The loaf is done when it sounds hollow when tapped on its base. Wrap in a damp cloth, and place on its side to cool. Cut, and butter generously – especially with Cinnamon Honey Butter!

Cinamon Honey Butter
½ cup Irish butter (try Kerry's Gold, but raw organic butter will also do)
2 tbsp wild honey
2-3 dashes of cinnamon (to taste)

Whip together, and serve on Irish soda bread or other goodies!

Best Smoothie Ever!

from Jim Brown

Put into a blender/osterizer:

  • 1 large ripe pear (or 2 small pears) - sectioned, seeds removed
  • ½ small ripe cantaloupe (or >¼ large cantaloupe) - sectioned, seeds & rind removed
  • ¼ large lime or 1/2 small lime - peeled, seeds removed
  • handful fresh spinach leaves
  • 5-6 slices peeled ginger root - or 1 teaspoon grated ginger
  • 5-6 ice cubes
  • ¼ cup orange juice (i.e. just enough to help liquefy the mixture)

Blend thoroughly. Serve immediately. The spinach turns it light green and, together with the ginger, adds a marvelous snap to the fruity taste! If you don't like the texture of the lime, use lime juice instead. If the pear or cantaloupe is not ripe enough -- so the result is not as sweet as you'd like -- try adding a little honey or agave nectar.

Griddled Lembas
(the Elvish staple that sustained Frodo and Sam, but Gollum hates them!)

3 eggs (cage-fee organic)
1 cup wild honey
1 tbsp grated orange peel
2 tsps orange flower water (if available)
3 oz toasted almonds
2¼ cups semolina flour
(or substitute ¾ cup ww flour, ¾ cup spelt flour, ¼ cup fine corn flour)
½ tsp salt
½ tsp cinnamon
¼ cup butter

Place first 5 ingredients in blender, and blend on high for 3 minutes.
Add 1 cup of flour (or flour mixture), and blend for 1 minute.
Scrape into bowl and add remaining flour (or flour mixture), salt, and cinnamon.
Whisk or stir until well-blended.
Melt butter on a pizelle or krumkake iron or a griddle.
(If using a waffle iron, add 1 tsp Rumford baking powder to batter.)
Drop batter by ¼ cup batches on surface and cook on each side until lightly brown.