Roasted Fennel with Parmesan


  • Level:Easy
  • Total:55 min
  • Prep:10 min
  • Cook:45 min
  • Yield:4 to 6 servings



(Emily & Florence aren’t crazy about licorice, but this recipe is delicious with hardly a hint of licorice. Florence has been making this with just one fennel bulb, so adjust quantities and see her pictures).

4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan

  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the outer shell/ leaf of  the fennel. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Recipe for Orzo

Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain. The name orzo is common for this pasta shape in North America, and less common in Italy.
Orzo, which means “barley” in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted by chefs in Italy and America for both main courses as well as side dishes.

Crafted with the finest raw ingredients, DeLallo Italian Gluten-Free Pasta is expertly milled for full flavor and the perfect al dente bite. DeLallo’s Gluten-Free Pasta collection comes in two great-tasting varieties: a Corn & Rice blend and a Whole Grain Rice option. Whether you follow a gluten-free diet for nutritional reasons or due to gluten intolerance (celiac disease), DeLallo’s Gluten-Free Pasta is the ultimate wheat-free Italian pasta for all of your favorite gluten-free recipes. Orzo means “barley” in Italian, referring to its small, barley-like shape. Not just a soup cut, this versatile pastina stars in salads, stuffings and sautés. 

Creamy Parmesan Whole Wheat or Gluten Free Orzo

A creamy, cheesy dish that would gladly stand-in as a side for rice or risotto. With the Italian classic, Parmigiano-Reggiano, and the bold, aromatic basil, you can’t go wrong introducing this recipe to the dinner table.

2 tablespoons butter
1/4 cup minced onion
1 cup uncooked DeLallo Orzo
1 (14.5-ounce) can of chicken broth
1/2 cup grated Parmigiano-Reggiano
1/4 cup fresh, chopped basil
Salt and pepper to taste


  1. 1) Melt butter in a large skillet over medium-high heat.
  2. 2) Add onions and cook until soft and transparent, about 5 minutes.3) Add orzo, sautéing until lightly browned.
  3. 4) Stir in chicken stock and bring to a boil.
  4. 5) Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.
  5. 6) Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.
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How to make Homemade Butter

How to make Homemade Butter

Want a cool idea while you are locked in? What about fresh homemade cultured butter?

It is surprisingly easy to make your own butter. You need only two ingredients:

Making Butter


1 Cup Heavy Whipping Cream

2 Tbsp Cultured Buttermilk.


Mix Heavy Whipping cream with the Cultured Buttermilk and let the mixture sit two days in a warm place.

Making Butter

Before you start making butter let the mixture cool down for about one hour in the fridge.

Then whisk the mixture with a mixer or by hand.

Making Butter

After whipping the mixture for awhile, the butterfat and the buttermilk start to separate. Remove the buttermilk and add cold water. Press out your butter to remove all the remaining buttermilk. This step you have to repeat until the water stays clear.

Then you remove all water and the butter is basically ready. Now you can add salt or fresh herbs depending on how you like it.

Making Butter

I usually prepare only a small amount of this and eat it right away, but you can double the ingredients and prepare more and store it at least for two weeks in the fridge or freeze it.

Fresh homemade butter tastes best with fresh bread. At the Yelm Food Coop we have fresh bread delivery every Monday, Wednesday, and Friday.

And… of course, we also carry the heavy whipping cream and buttermilk from Smith Brothers Farms.

Recipe provided by YFC Staff member Doreen

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Welcome to Plant Based Vegan Corner Online

Welcome to Plant Based Vegan Corner Online

You don’t have to be a vegan to enjoy plant based vegan food – try Beyond Meat products (especially the sausages) – you’ll be hooked!  Available at the YFC.  There are close to 16 million vegans now in the USA and the numbers are growing rapidly. It’s cool now to be vegan – no more eye rolling when you tell friends and family.  The main reason of course why people turn to veganism and a plant based diet is concern for their health and compassion for animals. They want to know where their food comes from. There are other important reasons too and we’ll discuss those next time.
The most simple vegan snack is of course is avocado on toast using vegan butter.  Who says going vegan is hard!  Lots of plant based vegan mayos now available.
Then the ‘BOWL’ layer meals are catching on with only the bowls to wash up afterwards.  If having guests for dinner,  use large pretty bowls.
Brown rice
1 red onion
Garlic optional
1 organic avocado
1 can organic black beans or refried beans
Shredded organic lettuce
Grated vegan cheese
Vegan sour cream
Tomatoes as a garnish or a layer
Layer the bowl.   Cooked brown rice first, then the sautéed onion and garlic if using, then the heated beans, next the avocado sliced thinly, then the shredded lettuce, topped with grated cheese and sour cream.  Decorate with a tiny sprinkle of paprika for color and maybe a slice of tomato.  Tomatoes can be added as another layer after the beans if desired.
Try going plant based vegan for one day a week to start with and then maybe add a few more days until you are comfortable with the meals and are happy with your choices.   Fun to experiment!
Eleanor and Lee
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Italian Noodles Recipe

Italian Noodles Recipe

Guest recipe from Doreen Pairer


The recipe only requires 4 simple ingredients. Some additional water might need to be added if the dough is too dry. A noodle machine would be very helpful, but a rolling pin will also work.

9 oz (225 g) Organic wheat flour unbleached
1 tsp Himalayan Salt
2 Organic Eggs
1 tbsp Extra virgin Olive Oil

Quick Steps

  1. Mix the Salt and Flour
  2. Add the eggs and olive oil
  3. Knead the dough; add a small amount of water only if necessary
  4. Use a rolling pin or noodle machine to flatten the dough 
  5. Cut the noodles to the correct size
  6. Dry the noodles
    7. Boil the noodles

Step 1

First, mix the flour and salt.
Doing this before adding wet ingredients
helps the salt be distributed more evenly

italian noodles step 1

Step 2

Second, add the two eggs and olive oil.

italian noodles step 2

Step 3 

Next, knead the dough, until it is all mixed together.
If the dough is still crumbling, add some water, but only
small amounts at a time. The dough is supposed to be dry.

italian noodles step 3

Step 4 Rolling pin

A noodle machine is highly recommended for this step
as it makes forming the noodles much easier.
However, if one is not available, a rolling pin can be used as an alternative.
Roll the dough until it has the desired thickness and then cut it into strips.

italian noodles step 4

Step 4 Pasta Machine

Next, flatten the dough a bit by hand, and then insert it into the noodle machine.
Start at the setting that will output the thickest sheets.
After the dough is an even sheet, change the setting on the machine
so that it will output the desired thickness.
Last run it through the noodle machine’s cutting part, or cut it by hand.

italian noodles step 4 machine

Step 5

Hang the noodles up to dry. They can be dried completely
and be stored in the fridge
for a few days, but preferably only dry them
for about 20 minutes and then boil them in saltwater.

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Lock Down Soup

veggie soup

This is not just for days when you are cooped up; it’s just a good, healthy easy-to-make soup!

We do this in the winter and pair it with German-style potato pancakes.

You can use any of the following veggies or all of them depending on your own tastes. All ingredients are available at the Yelm Food Co-op. This is what we do:


Organic Kale                       1 bunch, washed and chopped
Organic Carrots                  2-3 medium size, peeled and chopped
Organic Leek                      1 large stalk, cleaned and chopped
Organic Celeriac                 I medium sized root, peeled and chopped
Organic Potatoes                2 medium sized (omit if pairing with potato pancakes)
Organic Parsnip                  1 medium ( this adds extra sweetness to the soup)
Organic Garlic                     2 medium cloves, crushed
Seitenbacher Veggie
Bouillon powder                 2 Tsp, heaping
Better than Bouillon
Chicken                              1 Tbsp.
Organic Turmeric                 ½ Tsp
Ground Pepper                   to taste


Bring 5 cups of water to a boil while you are preparing the veggies. (This may vary depending on the quantity of veggies and the thickness you prefer.)

If you prefer a thin soup with the veggies floating in it, cut the veggies in fine slices or small chunks. If you use an immersion blender like we do, just chunk everything up into pieces for now.

When water is boiling, add bouillon and veggies and spices. Keep the water at a boil for the 1st 15 minutes and then reduce to a simmer for 30 minutes. Check for doneness.

At this point you can use the immersion blender to make a thick soup mixture. Then let it cook at a simmer for another 15-20 minutes.

Taste and adjust seasonings; add a splash of cream or sourcream. Serve hot with bread or with potato pancakes as in the following recipe.

German-style Potato Pancakes

I call them “German-style” because I learned this recipe from my beloved wife who is German J

Portion for 2 people


Organic potatoes             1 ½ Lbs.
Organic onion                  1 medium sized
Organic Flour                   1-2 Tbsp.
Sea Salt                           1-2 Tsp. (to taste)
Organic Eggs                   1 large


Using a food processor, remove the large chopping blade and insert the shredding blade disc. (Test this – the potatoes should come out in short shredded strips, not in a “mush” form.)
Process the potatoes and the onions, put into a large mixing bowl. Crack the egg into the bowl, add the flour and salt and mix well.

Heat your favorite cooking oil (we use palm oil shortening) in a skillet or 2 over medium heat. Put several forks full of the potato mixture in depending on the skillet size. Don’t crowd them or they’ll be hard to turn over. Fry until brown and turn over.

Heat a serving tray or oven proof plate at 300F for about 5 minutes and then turn off the ovens – this is to keep the pancakes warm as you continue to prepare the rest of them.

When finished, serve with apple sauce.

Guest post by: Tom Dewell

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Spicy Chicken and Broccoli Recipe

Spicy Chicken and Broccoli Recipe

In just a few minutes, you can have this Spicy Chicken and Broccoli on the dinner table, ready to eat!


  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons Cajun seasoning
  • 5 -6 cups broccoli florets
  • 3 sweet potatoes, peeled and cubed
  • 4 tablespoons olive oil, divided
  • 1 medium avocado, sliced for garnish
  • 1 medium lemon, sliced for garnish


  1. Pre-heat oven to 425°F and line two baking sheets with parchment paper.
  2. In a large bowl, toss the chicken with the seasoning. Spread in a single layer on one of the prepared baking sheets.
  3. On the second baking sheet, spread the broccoli in a single layer on one half of the baking sheet. To the second half, spread the sweet potatoes in a single layer.
  4. Roast both the chicken and vegetables at the same time in the oven for 15 to 20 minutes, until the chicken is cooked through.
  5. Garnish with the sliced avocado and lemon slices. Serve immediately.

Homemade Cajun Seasoning




  • 3tablespoons garlic powder
  • 3tablespoons onion powder
  • 3tablespoons paprika
  • 1tablespoon cayenne pepper
  • 2tablespoons dried oregano
  • 2tablespoons dried thyme
  • 3tablespoons kosher salt


  1. In a small bowl, whisk all ingredients. Place into a jar or airtight container to store at room temperature.

Thanks to Amanda for this wonderful recipe. Please visit her website ( for more delicious “homesteader-style recipes>

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The Cure for Your Holiday Sugar Hangover

The Cure for Your Holiday Sugar Hangover

nh-preserves-apricot_21_bigLet us guess: your friends, relatives and neighbors dropped by during the holidays bearing individually wrapped chocolates, homemade cookies, pumpkin pie and more. Delicious as they undoubtedly were, at this point the sight of one more sugary concoction might send you over the edge. Fortunately, the Yelm Cooperative has an antidote: sugar-free jams, jellies and preserves from Nature’s Hollow. The company also makes honey, maple syrup and an all-natural sweetener that are perfect for anyone looking to tone down their sugar intake. As an example, while regular maple syrup has 53g of sugar per serving, Nature’s Hollow maple syrup has zero.

The secret ingredient is Xylitol, a natural sweetener with a very low glycemic index and few calories. Nature’s Hollow uses Xylitol in all of their creations, which makes them ideal for diabetics, and those looking to manage their waistlines now that the holidays are over.  Unlike many artificial sweeteners, it also tastes good. “I love the ketchup and jams,” says co-op working member Florence Vincent. “My diet requires I cut out sugar completely, so the products are a godsend for me.”

Visit the Yelm Co-op and pick up a jar or two and kick off your new year on a healthy note!

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Middle Eastern Goodies Provide Mental Vacation

Middle Eastern Goodies Provide Mental Vacation

Signature Hummus OLF 040610As the Pacific Northwest winter closes in, you may find yourself dreaming of warmer – nay, hotter – climes. Greece, for example, or possibly Lebanon may come to mind. Don’t fight it. Just throw on some culturally appropriate music and crank up your woodstove. Now you have the perfect setting for delicacies from Exquisite N Traditional, an Olympia-based company specializing in middle eastern products. Owner Habib Serhan was born in Lebanon and his recipes were passed down by his mother and grandmother.

Currently, The Yelm Food Cooperative carries their all-natural hummus made from garbanzo beans, squeezed lemon juice, olive oil, fresh garlic cloves, tahini and sea salt.  Habib also makes another delicious dish called labneh, a soft cheese made from strained yogurt. The latter makes an excellent low-calorie alternative to regular cream cheese. The yogurt is made from natural, growth hormone-free milk, which is then combined with olive oil, sea salt, garlic, dried mint and cucumber. Look for it in the refrigerated section near the produce.

Side note: they also cater with a larger range of entrees and side dishes! So if you want to go all in: make a full playlist, order more firewood, send for some ouzo and call them or visit

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Gluten Free Romance Leads to Pie

Gluten Free Romance Leads to Pie

Sometimes, when boy meets girl, gluten allergy meets lactose intolerance. That was the challenge facing Ben and Annie when pie1they started dating. “We both had a slew of allergies and food intolerances. It was a match made in heaven!” says Annie. Their creative solution was to open their own business, the Olympia-based Pockets Full of Pie. Currently at the Yelm Cooperative, you can find their personal pumpkin pies in the frozen desserts section along with other goodies. All of their products are vegan and made with natural ingredients and they solemnly swear that none will taste like cardboard. The pair will continue to add seasonal treats to their menu, so keep your eyes peeled. “Everything on the menu is made from scratch with lots of love and care,” Annie reports. Products are also dairy, egg and soy free.

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