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RECIPE: Black Bean Burgers PDF Print E-mail

This recipe is delicious with sliced avocado and tomato, lettuce, and minced cilantro (if you are a fan).

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Kitchen Collaborations: Old and Renewed PDF Print E-mail

March 2017
by Lizi Rosenburg, Education and Outreach Coordinator

Some inspiring and energizing collaborations have been happening in the Brattleboro Food Co-op community kitchen worth sharing with you. In the last many months, through the guidance of Jon, the Community Relations Manager and Sabine, I have been following their suggestion to increase, foster, re-kindle and nurture collaborations with local community partners in the educational efforts of the Education and Outreach Department. It has been a true joy and delight to do so...to learn from Erik Johnson, Head Roaster for Mocha Joe's Coffee Roasters how to make the perfect cup of coffee and get

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RECIPE: Black Bean Dip PDF Print E-mail

(adapted from HONEST PRETZELS by Mollie Katzen)

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RECIPE: KT’s Late Summer Tomato, Mozzarella, and Melon Salad PDF Print E-mail

Cut out and clip this recipe to your July or August calendar to make when tomatoes and melons are in season. And remember when purchasing basil at the Co-op, it stays fresher in our walk-in refrigerator, so ask someone who is working in our Produce Department to get it for you in half or full bunches.

Serves 8

INGREDIENTS

½ medium melon, seeds scooped out, cantaloupe or honeydew 

1 pint cherry tomatoes, small ones, any color you like 

1 cup small fresh mozzarella balls

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

8 basil leaves, washed and dried

DIRECTIONS

Scoop out the melon using a special baller tool or a small spoon. Place the melon balls in a large bowl.

Add the cherry tomatoes and mozzarella balls to the bowl.

Add the oil, salt, and pepper and stir to coat the ingredients.

Divide the salad among shallow bowls, artfully garnish each with a basil leaf, and serve.

 
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