COMMUNITY COOKING WITH THE CO-OP

Need a new recipe? Join us!

Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!

Monthly Event: Every Fourth Thursday!

For this month’s recipe, OSU’s Registered Dietitian Nutritionist, Stephanie Polizzi, will be making Kale & Beet Salad with Beet Soup.

Scroll down for ingredients.

Register for this virtual event @ https://bit.ly/3powyqG

Event is FREE and open to everyone!

Kale and Beet Salad ingredients:

1. 4 medium beets, grated (or 2 cups ) RAW
2. 1/3 cup pumpkin seeds
3. 2 bunches kale, washed and ripped away from stems and then loosely chopped
4. 6 med dates, chopped (remove the pit)
5. Optional ingredients: grated carrots, sunflower seeds, shallots or green onions, dried cranberries, walnuts or almonds, chia seeds or flax meal

Dressing:

1. 2 Tbsp -1/2 cup fresh lemon juice (depending on taste) (use to massage the kale)
2. 1-2 Tbsp extra virgin olive oil (I use 1 Tbsp or less)
3. 1-2 Tbsp honey (to taste)
4. 1/2 teaspoon sea salt
5. Optional ingredients: garlic, 1 tbsp Dijon mustard

Beet, Ginger and Coconut Milk Soup ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped ginger
• 3 large red beets, peeled and cut into 1/4-inch pieces
• 5 cups vegetable stock, divided
• 1 can (14.5 ounces) low-fat coconut milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Parsley (optional)
• Canned julienned beets (optional)
• Crusty bread (optional)

Both recipes are attached on your right if you would like more info but will go over the instructions live on the 24th.

Check out the Community Cooking playlist on the library's YouTube channel with over three years worth of recipes!
Go to: https://bit.ly/3pXmapN