Cod Chowder

Total Time: 45 minutes; 20 minutes active

Servings: 4

Staying cozy is crucial for fall. Chowder, fuzzy slippers, and your favorite quilted blanket are necessities for the cold autumn months. Cod Chowder doesn't require exact measurements; it's fuss-free and easy to make. You probably already have these simple ingredients in your pantry. You'll master this recipe so fast, you'll be making chowder all the time to help you hibernate through the winter months.


  • 2 thick slices of bacon, diced

  • 1.5 tablespoons unsalted butter

  • 1/2 pound small Yukon Gold potatoes, peeled and quartered

  • 1 large leek, white and pale-green parts only, finely chopped

  • 2 celery stalks, finely chopped

  • 1/2 bulb of fennel, finely shaved

  • 1/2 tablespoon of flour

  • 1/4 cup cooking sherry

  • 2 cups fish stock

  • 1 bay leaf

  • 2 cups half & half

  • Sea salt and freshly ground black pepper

  • 1 1/2 pounds skinless true cod cut into large cubes

  • Chopped parsley for garnish

  • Hot sauce, Worcestershire sauce, and lemon wedges (for serving)


  1. In a large dutch oven, cook bacon and render out the fat. With a slotted spoon, scoop out the bacon pieces and reserve for later, leaving just the bacon fat in the pan.

  2. On medium heat, melt in the butter.

  3. Add the potatoes, leeks, celery, and fennel; lightly season with salt and pepper. Cook, occasionally stirring until leeks and fennel are tender, about 5 minutes.

  4. Sprinkle flour over everything, and cook for about 2-3 more minutes.

  5. Deglaze the pan with the cooking sherry. Let the alcohol cook off for 2 minutes.

  6. Add the fish stock and bay leaf.

  7. Slowly stream in the half and half while stirring to incorporate the cream with the stock.

  8. Taste and season with salt and pepper if needed (Some fish stocks are very salty).

  9. Turn the burner down to a low and gentle simmer.

  10. Cook until potatoes are soft, about 30 minutes.

  11. Season cod with salt and pepper and add to the pot.

  12. Let fish gently poach until cooked through, about 5 minute

  13. Season with salt and pepper, if needed, and serve topped with chopped parsley and few dashes of Worcestershire and hot sauce with a lemon wedge and a side of oyster crackers.

Oven Roasted Roma Tomatoes

Total Time: 30 Minutes; 10 minutes active

Servings: 3-4

A cold front has been roaring through the Treasure Valley and everyone seems to be plucking all their tomatoes off the vines to save them from the fall frost. We’re going to teach you a way to extend the life of your precious cargo for a while longer, without the muss and fuss of canning.

Slow roasting tomatoes intensifies the flavors. Adding a touch of honey gives them that vine-ripened flavor while helping them caramelize in the oven. If you’re not using the roasted tomatoes right away, you can store them in a jar and refrigerate them for up to a month. It’s a simple process after cooking: layer the Romas in a clean glass jar, then cover them with olive oil before storing in the fridge. For extra flavor, you can infuse them with some garlic cloves and fresh herbs. These little nuggets of flavor also freeze really well by placing them single layer in a freezer bag. Oven roasted tomatoes are great for making your favorite winter your soups, stews, pasta, sauces, grilled cheeses, or Caprese. Picking fresh tomatoes off your vines might be over for the year, but it is possible to preserve the flavors of summer to last you through the winter.


  • 3 lbs of Roma tomatoes (about 12)

  • 1/4 cup extra virgin olive oil (more if preserving)

  • 1/2 tablespoon of honey

  • 2 teaspoon of sea salt

  • 1 teaspoon of pepper

  • (optional) fresh garlic cloves, fresh herbs (thyme, rosemary, oregano)


  1. Preheat oven to 300 degrees Fahrenheit.

  2. Wash and clean tomatoes through and dry them with a kitchen towel.

  3. With a pairing knife, score out the stem. Cut tomatoes in half lengthwise (or quarters if they are large) and place them in a bowl.

  4. Drizzle olive oil and honey over the tomatoes and toss gently to coat.

  5. On a parchment-lined 18 X 13 rimmed baking sheet, arrange the tomatoes cut side up like little boats (this contains the juices while the tomatoes roast). Try not to have them touch to prevent them from sticking to each other. You may need more than one tray.

  6. Season with salt and pepper.

  7. Place the trays in the oven and bake for 2-3 hours, until the Romas dehydrate but the center is still jammy. If you have more than one pan in the oven at a time, be sure to rotate halfway through baking. Keep an eye on the edges—if they begin charring, reduce the heat to 275.

  8. Allow to cool slightly and for the juices to congeal before serving.


  1. Place tomatoes in a single layer in a freezer bag, then freeze. When making soups, stews, or sauces, use as much as you'd like for your recipes, keep what you don’t use frozen. The roasted tomatoes will keep in the freezer all winter long.

  2. My favorite method is to pack the tomatoes in a clean wide-mouth jar.

  3. For added flavor, toss in a few cloves of garlic, sprigs of thyme, rosemary, or oregano here and there between a few layers of the roasted tomatoes.

  4. Top off with extra virgin olive oil, seal with a lid, and store in the fridge for up to 1 month.

  5. Spoon out what you need, put the jar back in the fridge. This is my all-time favorite topping on a Margherita pizza.

Chocolate Pear Cake

By: Co+op, stronger together

Total Time: 1 hour, 20 minutes; 20 minutes active

Servings: 16

Fragrant fall pears meet the irresistible flavor of chocolate in this easy and delicious pear dessert. Dust the top with a little powdered sugar, slice and serve!


  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups light brown sugar

  • 1/2 cup cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup plain yogurt

  • 1/2 cup canola oil

  • 2 teaspoons vanilla

  • 2 cups chopped unpeeled pears, about 2 small

  • Powdered sugar


  1. Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.

  2. In a large bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.

  3. In a medium bowl whisk the eggs lightly, then add the yogurt, oil, and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center, comes out clean.

  4. Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.

Nutritional Information

190 calories, 8 g. fat, 25 mg. cholesterol, 160 mg. sodium, 28 g. carbohydrate, 1 g. fiber, 3 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Pear, Apple & Cranberry Tarte Tatin

By: EatingWell.com Courtesy of: Co+op, stronger together

Total Time: 1 hour 45 minutes

Servings: 8

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.



  • 1 cup white whole-wheat flour, (see Ingredient Note)

  • 1/2 cup old-fashioned rolled oats

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons canola oil


  • 2 ripe but firm pears, peeled and thinly sliced

  • 1 large apple, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/2 cup light brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup fresh cranberries


  1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

  2. Preheat oven to 375°F.

  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  5. Return the pan to medium-low heat and bring the liquid to a simmer (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling). Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (It may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip
Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient Note
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store in the freezer.

Nutritional Information

Calories: 274, Carbohydrates: 41 g., Fat: 12 mg., Saturated Fat: 6 mg., Monounsaturated Fat: 2 mg., Protein: 3 mg., Cholesterol: 23 g., Fiber: 5 g., Postassium: mg., Sodium: 146 mg., Added Sugars: mg.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Cranberry Relish

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 15

Cranberry relish is a holiday staple for many. Tangy and sweet, this is the perfect "make ahead dish," as its flavor improves when allowed to sit (in the refrigerator) overnight.


  • 1 pound whole cranberries, fresh or frozen

  • 1 pound Granny Smith apples, cored and finely chopped

  • 15 ounces canned mandarin oranges, drained and finely chopped

  • 10 ounces canned crushed pineapple, drained

  • 1/2 cup honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon allspice


  1. Pulse cranberries in a food processor until coarsely chopped.

  2. Transfer into a bowl and add pineapple, apple, and orange pieces.

  3. Add honey and spices and mix well. Taste and adjust as needed.

  4. Refrigerate overnight to allow flavors to develop. Bring to room temperature and mix well before serving.

To learn more about cranberries, click here! 

Nutritional Information

92 calories, 0 g. fat, 0 mg. cholesterol, 2 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 1 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.