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Food Co-op Online Extra Recipes

Sep 14, 2016 09:00AM ● Published by Kevin Boyarsky

The following recipes are from Chef James Haller and can be found in his book Cooking in the Shaker Spirit, which can be purchased form his website,, or ordered through MainStreet BookEnds of Warner.

Brussels Sprouts Sautéed in a Spearmint Olive Oil

Serves 4

1 lb of Brussels sprouts

1/4 cup good olive oil

2 Tbsp fresh chopped spearmint

Salt and pepper to taste

1. Wash and trim the sprouts, cutting off the core and cutting the sprouts in halves.

2. Take a quarter cup of olive oil to the frying pan. Heat until it begins to smoke, turn it down to medium-low, and then add the sprouts and the mint. Cover and let cook for about 15 to 20 minutes, stirring a few times.

3. Season with salt and pepper and serve.


Fall and Winter Ratatouille

Serves 6

2 medium-sized white potatoes

2 medium-sized white or purple turnips

2 large carrots

2 medium-sized sweet potatoes or yams

1 large onion

2 medium-sized red beets

1/2 cup olive oil

1/2 stick melted butter

Fresh rosemary

Salt and pepper to taste

1. Preheat oven to 400º. Cut all the vegetables into quarters and toss them into the mix of olive oil and melted butter.

2. Add the rosemary and salt and pepper to taste, and put into a covered baking dish. Bake in a 400º oven for about 40 minutes, uncover and stir well, and then put them back (uncovered) into the oven for about another 15 minutes.

The beets mixed with the carrots and sweet potatoes will give the vegetables a brilliant color.

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