Recipe by Adapted from Field Day ProductsCourse: MainCuisine: BudgetDifficulty: Easy
Servings
6
servings
Prep time
10
minutes
Cooking time
45
minutes
Ingredients
2 Tbsp. olive oil
1 yellow onion, diced
1 Tbsp. minced garlic
4 tsp. chili Powder
1 tsp. cumin
1 tsp. dried oregano
½ tsp. kosher salt
28 oz. diced fire-roasted tomatoes
1 cup vegetable broth
1 4-oz. can of diced green chiles
1 Tbsp. tomato paste
1 can (15 oz.) Field Day Organic Ranchero Chili Beans, not drained
1 can (15 oz.) Field Day Organic Pinto Beans drained and rinsed
1 can (15 oz.) Field Day Organic Black Beans drained and rinsed
2 Tbsp. fresh cilantro, finely chopped
Directions
Add oil to a large pot over medium heat. Once heated, stir in the onions and cook for 5–6 minutes.
Stir in minced garlic and continue cooking for 2–3 minutes.
Add chili powder, cumin, oregano, kosher salt, and tomato paste to the pot and stir well.
Add in fire-roasted tomatoes, vegetable broth, green chilies, ranchero beans, pinto beans, black beans, and chopped cilantro.
Bring to a boil, then reduce heat to medium-low and simmer for 30–35 minutes, until thickened slightly.
Serve with any of the following: sour cream, cheese, tortilla chips, green onion, pickled jalapeno, cilantro, avocado, etc.
Notes
Uncover exceptional value with Field Day products featuring everyday low prices on hundreds of items, including essential pantry goods, cooking oils, and versatile dry goods. We love Field Day because most of their food products are certified organic and are made in the USA.
BUILD YOUR Thanksgiving FEAST WITH LOCAL INGREDIENTS
As we enjoy the bounty of the harvest season, gatherings around a home-cooked meal lie ahead for many of us. Whatever your plans, you can count on the Co-op to deliver a robust selection of local food. Learn more about some of our local vendors whose products you may encounter on your next holiday shopping trip.
Local Turkey
Free-Range Turkey from Ferndale Market and Kadejan
Taste the exceptional quality of poultry from local family farms, Kadejan (Glenwood, MN) and Ferndale Market (Cannon Falls, MN). These farms uphold the highest standards, ensuring their turkeys are nourished with whole grains and enjoy a free-range existence and outdoor access in temperate months. Kadejan and Ferndale collaborate with other small family farms to raise their birds. Find fresh and frozen turkeys at the Co-op this season.
Certified Organic Turkey from Larry Schultz Organic Farm
Delight in certified organic turkeys sourced from Larry Schultz Farm in Owatonna, MN. This fourth-generation family enterprise has been dedicated to organic practices since its inception. These birds eat only certified organic feed and roam freely in small, naturally tended flocks. Alongside turkeys, the farm provides the Co-op with wholesome chickens and eggs.
Organic Potatoes & Carrots
Food Farm Northern Harvest Farm
Find bulk or bagged russet, yellow and red potatoes, and carrots throughout the season. Smash, bake, roast, or boil to present your perfect preparation. Traveling just over 20 miles from the farm to the Co-op, these are the best-tasting roots!
Organic Winter Squash
Food Farm Hermit Creek Farm Northern Harvest Stateline
Explore winter squash varieties that impress both in flavor and shape, including acorn, delicata, sunshine, carnival, and kabocha. Try slicing and roasting with oil, salt, and pepper for an easy crowd-pleaser.
Local Pie
Rustic Inn Café
Relish every bite of your favorite seasonal pie. All pie fillings and crusts are made from scratch, with no shortcuts! These pies are incredible, and they will delight no matter how you slice them.
About the producers
Food Farm Owned by the Fisher-Merritt family since 1988, Food Farm was founded by John and his wife Jane. The farm is currently under the direction of the second generation, Janaki and his partner Annie Dugan. Supplying the Co-op with regular deliveries and offering CSA’s, Food Farm has become a household name for our community.
Northern Harvest Farm Owned by Rick and Karola Dalen, Northern Harvest Farm has been in operation since 2005. Adam Kemp, co-manager and owner of Uff-da Organics, and the Dalen’s recently overtook Spirit Creek Farm’s line of fermented goodness.
Hermit Creek Farm Owned by Landis & Steven Spickerman, Hermit Creek Farm has been established near Lake Superior’s south shore since 1993. They distribute nourishing and delicious produce throughout the Twin Ports and run a successful CSA.
Rustic Inn Café Rustic Inn Café as been baking the most delicious pies for more than 30 years. They create cream, crumb, and fruit pies up the shore in Two Harbors.
Thank youfor sourcing locally from Whole Foods Co-op for your holiday celebrations. We and our community of growers are honored to be part of your holiday table.
Shred 1/2 block of cheddar cheese. Drain black beans and mix 1/2 a can of the beans and 1/2 a jar of the salsa together in a bowl.
Brush softened butter or oil on one side of two tortillas. Place one tortilla brushed side down in a skillet or griddle over medium heat.
Spread 1/4 of cheese on top of the tortilla and top with a generous spoonful of black bean and salsa mixture. Place the other tortilla, brushed side up, on top.
Cook until the bottom tortilla is golden brown. Using a pancake turner, carefully turn the quesadilla over and cook until golden brown. Repeat the process 3 more times.
Cut each quesadilla into 4–6 wedges and serve any extra salsa on the side.
Recipe by Whole Foods Co-opCourse: Whole Foods Co-opCuisine: BudgetDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
20
minutes
A simple-to-make meal that brings international flare to your dinner table.
Ingredients
1 jar (24 oz.) Field Day Organic Garden Vegetable Pasta Sauce
1 package (16 oz.) Field Day Organic Linguine
1 tub Belgioioso Asiago Romano Parmesan
1 package Stahlbush Island Farms Frozen Broccoli Florets or fresh local broccoli
salt and pepper
Optional: fresh basil for top garnish
Directions
Bring a medium pot of salted water to a boil over high heat. Add linguine and set the timer according to the cooking time on the package
Combine pasta sauce and frozen broccoli to warm in a separate saucepan on low.
Once the linguine is cooked, drain, then add pasta sauce and broccoli. Season to taste with salt and pepper if needed. Add a splash of olive oil to the dish if it seems dry.
Add parmesan cheese before serving. Optional: add a fresh basil garnish to the top to enhance the dish.
