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Fair Trade Foodie

We've collected some delectable recipes from around the world that put our tasty, fair trade foods to use.

 These recipes feature fair trade ingredients, such as quinoa, freekah, olive oil and a wide variety of spices that you can find here at Plowshare or at our Waukesha Farmer's Market booth.  We'll also share tempting fair trade desserts that put our mouthwatering chocolates, cocoas, coffees, and even our teas to good use!

Bon Appetite, fair trade foodies!

 
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Alter Eco Quinoa

There’s only one “quinoa real”, or royal quinoa, and it’s grown on Bolivia’s arid, volcanic Salar De Uyuni salt flat. Revered by ancient Incas as “chisaya mama” (chee-sa-waya ma-ma) or “mother grain”, this heirloom nutrition source is fluffier, nuttier and without the bitterness so common to lesser grades. Just one spoonful, and you’ll see why it should be the only quinoa that graces your plate.

  • Quinoa is a complete protein, containing all 9 essential amino acids
  • Cultivated for over 4,000 years
  • Royal quinoa is grown only in the Bolivian Andes
  • Packaged in a compostable pouch* made of non-GMO plant based materials

 Tabouleh (Recipe submitted by Sue Saint Aubin)

  • 2 C          cooked Alter Eco quinoa (1 cup uncooked makes 2 cups cooked)
  • ¼ C         apple cider vinegar
  • ¼ C         tamari
  • 1T +1t      olive oil
  • 1C           chopped tomato
  • 1C           chopped green onion
  • ½ C         minced fresh parsley
  • ¼ C         minced fresh mint leaves
  • ¼ t          pepper
  • Crumbled firm tofu (1/3-1/2 lb)
  • Salt to taste

1. Place cooked quinoa into large bowl. Add vinegar, tamari and olive oil. Mix well. 2. Add all remaining ingredients. Mix well.                                                                 3. Add additional flavorings as desired.                                                                      4. Chill several hours to blend flavors. Stir before serving.

Level Ground Trading Heirloom Rice

Level Ground Trading rices are grown in the ancient rice terraces of the northern Philippines. Each is distinct in flavor, texture and color. Supporting seed diversity and organic farming, this Fair Trade project is interested in preserving these rich food systems.

Wondering about Arsenic in your rice?

- The presence of inorganic arsenic in rice is a valid concern. 
- Health Canada notes: “. . .  inorganic arsenic is a human carcinogen, every effort should be made to maintain levels in food as low as reasonably achievable.”
- Rice tends to ‘find’ arsenic in soil. So, the key is to source rice grown in ‘pristine’ conditions which have never had phosphate fertilizers introduced.  
- The FDA believe that rice which has arsenic levels higher than 100 ppb (parts per billion) is unsafe for infant food.
- Our rice varieties have all been lab tested to a detectable level of (0.1 ug/g or 100 ppb) and NO arsenic was evident.

Tempeh Taco Bowls (Recipe from Level Ground Trading)

  • 3/4 cup Aromatic Rice
  • 1 tbsp extra virgin olive oil
  • 1 large clove of garlic
  • 1/2 cup black beans
  • 1 tbsp chili powder 
  • 1 tsp paprika
  • Optional: 1 tsp cumin
  • 227g tempeh, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 orange bell pepper, sliced
  • 1/2 cup red onion, diced
  • 4 cups romaine lettuce, chopped
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, squeeze of fresh lime juice, crumbled tortilla chips
  1. Cook rice according to package directions.
  2. Meanwhile prep your vegetables and garnish.
  3. Next, heat oil in a large cast iron pan over medium-high heat, once hot (1-2 minutes) add garlic. Cook until fragrant, stirring to make sure it doesn’t burn (1-2 minutes).
  4. Next add your tempeh, black beans, chili powder, paprika and cumin and let them brown for 4-5 minutes, stirring occasionally.
  5. Once rice is done cooking, divide between bowls. Top as desired with tempeh and black bean mixture, veggies and desired garnishes.
  6. I went all out and finished off with about ¼ of an avocado, sliced jalapeño, fresh cilantro, a squeeze of lime and a small handful of crumbled tortilla chips and it was perfection!
 

Canaan Fair Trade Olive Oils

Canaan Palestine is dedicated to artisan quality olive oil and other products. A social entrepreneurship firm, Canaan is based in Jenin, Palestine. Canaan sources agricultural food products from a network of 49 cooperatives organized in the Palestine Fair Trade Association with membership numbering more than 1,700 farm families. Canaan products are certified fair trade; most are USDA organic and can be found at specialty and organic shops across the USA and Europe. Canaan's olives and olive oil are highly prized and valued for the wide impact they have on producers’ communities through fair trade practices.

Nabali Tree Olive Oil

Nabali Tree Olive Oil is medium bodied, presenting fresh, fruity tones accompanied by a peppery kick. This fine olive oil is perfect for every day use and will appeal to those who prefer a more delicate olive oil.

Rumi Tree Olive Oil

Rumi Tree Olive Oil comes from Surri variety trees that are 1,000 to 2,000 years old. The Rumi is a premium olive oil offering a complex character which lends itself to most culinary applications. This robust and pungent olive oil is fruity with a touch of nuttiness and lingering peppery finish.

Crushed Infused Olive Oils

Finely selected Surri variety olives crushed together with fresh herbs and fruits giving a wonderful taste and aroma. The crushing process produces a fresh and vibrant taste with the flavor of your choice.

Chili Lime Mango Marinated Chicken Bowls               (Recipe from Cotter Crunch)

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  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup Canaan Chili Infused olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish - Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!
  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro). It should be a nice orange or tropical color.
  3. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag. Pour marinade over chicken and let it marinade in fridge for anywhere from 2 to 24 hrs.
  4. Remove marinated chicken from fridge.
  5. Preheat oven to 425F or Grill at medium high.
  6. Place chicken in baking dish and add extra marinade on top.
  7. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  8. If grilling, place in foil and add marinade on top. Grill for about 20 minutes or until chicken is no longer pink.
  9. Remove and serve sliced. In serving in the bowl, just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango. If paleo you can use cauliflower rice.
  10. Squeeze any extra lime juice on top and garnish with extra chili flakes, chopped cilantro, and pepper/sea salt if desired.

Canaan Fair Trade Dried Foods

All ingredients are sourced from small scale artisan farmers coming from traditional Palestinian cuisine, mastered to taste perfection.

Za'Atar

Za'atar is the signature spice blend of Palestine! Thyme is wild collected from the hills near Jenin, then dried and blended with roasted sesame seeds, ground sumac, and a touch of sea-salt by women-owned cooperatives. This herb will add lots of flavour on your tomatoes, meat, fish, eggs, or labne cheese. Olive oil, za'atar and fresh-baked bread is the daily breakfast in Palestine.

Freekeh

Freekeh, the ancient traditional green wheat of Palestine is the new hot super grain! Unlike many other types of Freekeh available in the markets which are dry and more 'mature' due to harvesting the wheat just a little bit earlier , Canaan Freekeh is harvested much earlier when wheat is still very young & green, and then prepared to authentic traditions: flame roasted, sun-dried and crushed. Flame roasting gives it the smokey flavour, so it's more flavourful, chewey & has more texture to it. It is very high in protein, has four times the fiber as brown rice and tastes absolutely delicious.

Smoky Eggplant Dip with Yogurt and Za'atar                     (Recipe from Alexandra's Kitchen)

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  • 1 lb. eggplant
  • kosher salt
  • 1 tablespoon tahini
  • 2 tablespoons fresh lemon
  • 3 tablespoons Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon torn fresh mint
  • 1 teaspoon za'atar
  • warm bread for serving


  1. Preheat your oven to 425ºF. Place eggplant on a lightly greased or parchment-lined sheetpan. Prick the eggplant in a few spots. Transfer to the oven and roast for about 45 minutes, turning it over halfway through roasting. The skin should be black. (Alternatively: preheat a grill or grill pan over medium high heat. Grill the eggplant until the skin is completely blackened and the flesh feels soft when you pierce it with a paring knife, about 45 minutes. Note: This is the preparation Turshen suggests primarily in the book—the oven method is the alternative—and you will likely get a smokier flavor if you use a grill.)
  2. Cut the eggplant in half lengthwise and use a spoon to scoop the soft flesh into the bowl of a food processor. Discard the eggplant skin. Add ½ teaspoon salt, the tahini, lemon juice, and yogurt to the eggplant and pulse everything a few times just to combine. Note: Julia warns against letting the machine run for longer than a couple of seconds at a time to ensure that the dip has a bit of texture. I don't mind it on the smooth side —the texture of the baba ghanoush at Chickpea that I love so much is on the smooth side — so pulse it to the texture you like. Taste the dip for seasoning and add more salt and/or lemon juice if needed.
  3. Transfer the dip to a shallow bowl and smooth the surface with the back of a spoon. Drizzle the dip with the olive oil and sprinkle with the mint (if using) and za'atar. Serve immediately, with plenty of warm bread or pita for scooping and dipping.

Roasted Radish and Asparagus Freekeh Breakfast Bowl

(Recipe from Food For My Family)

  • 10-12 asparagus spears
  • 1 small bunch spring radishes
  • 4 small spring alliums (like young garlic or ramps)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons olive oil
  • sea salt
  • black pepper
  • 4 eggs, if desired
  • 2 tablespoons butter
  • 2 cups warm, cooked freekeh (prepared per package directions) or other cereals of choice
  1. Combine the freekeh and the water in a large saucepan over high heat. Cover and bring to a boil, then reduce to a simmer. Simmer on low for 40 minutes, then remove from heat and allow to sit covered while you prepare the other ingredients.
  2. Preheat your oven to 375 degrees.
  3. On a large baking sheet, toss the butternut squash cubes with the olive oil, kosher salt, black pepper and allspice. Use your hands to get them coated well.
  4. Roast the squash in the oven for 18 to 20 minutes or until fork tender. Don’t over roast the cubes or they’ll become too mushy. When done, remove the baking sheet from the oven and set aside to cool.
  5. Spread the pecans evenly on a small baking sheet. Shut the oven off, but while it’s still hot, place the pecans in and shut the door. Allow them to toast for 4 to 5 minutes. Remove and set aside to cool.
  6. In a small bowl, combine the remaining ingredients up to the black pepper. Whisk together and set aside.
  7. In a large bowl, combine the freekeh and the cranberries. Toss with the dressing until completely coated. Now add the squash and pecans and toss lightly.
 
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The Women's Bean Project

Products with purpose. Products with hope. Be the part of the change you wish to see in our communities.

They offer a wide variety of gourmet bean soups, chilis, bread mixes, spice rubs, dip mixes, instant teas, and sweets. All of our products are certified Kosher by Scroll K, and all of our products contain no artificial ingredients or preservatives. All of our soups and chilis are gluten free - EXCEPT Toni’s 10 Bean Soup, which contains barley.

Soups & Chili's

Try one of our 6 scrumptious soups and chili’s from our traditional Toni’s 10 Bean Soup and Giada DeLaurentiis Lentil Soup to our Old Fashioned or Firehouse #10 Chili. Whether you need a bowl of soup in the winter or want to add chili to your turkey dog in summer, you’re sure to find one that your taste buds will be thankful for.

Thinking outside of the box.... This recipe is a great way to use one of the soup mixes to make something other than soup...

Thinking outside of the box....

This recipe is a great way to use one of the soup mixes to make something other than soup...

Lentil Loaf (Recipe by Sue Saint Aubin)

 

  • 1 Package Women’s Bean Project Giada De Laurentiis Lentil Soup Mix
  • ½ Medium onion, chopped
  • ½ Large bell pepper, chopped
  • 1 Carrot, shredded
  • 1 Egg, beaten
  • Sliced bread cut or crumbled into crumbs
  • Salt & pepper to taste
  1. Pre-heat oven to 350 degrees.
  2. Remove spice packet from soup mix, set aside
  3. Rinse the lentils in a colander and place in large sauce pan with enough water to cover the beans
  4. Cook lentils until soft, then transfer to mixing bowl, add rest of ingredients, contents of spice packet and salt and pepper. Mash until most of the lentils are turned into paste.
  5. Lightly oil a loaf pan and press mixture into pan.
  6. Bake at 350 degrees until browned on top.
  7. Serve with a tomato sauce, mushroom sauce, ketchup or cold with mayo and lettuce on a sandwich.

Cornbread & Gluten Free Cornbreads

Our sweet Golden Cornbread is simple to make and has the sweet taste of country baking. It’s the perfect way to make our soups and chili’s taste even more perfect. Lisa T’s Gluten-Free Cornbread is definitely a new customer favorite. All you need are eggs, butter, milk and vegetable oil. Enjoy it as is, or if you’re feeling adventurous, add a diced jalapeno and some jack cheese. If you’re in the mood for something on the sweeter side, drizzle a little honey on top and add a dash of cinnamon. It also makes a wonderful companion to a steaming cup of soup or chili.

 

Dips & Rubs

If variety is the spice of life, our dips and rubs provide it all. Our versatile mixes are a favorite to use as dips for chips, crackers, pita bread and fresh vegetables. They are also great to season or marinade on chicken, fish, pork, ribs or your favorite meat.

Malaysian Spice Rub - This striking blend of spices will give meat and vegetables an exotic flavor. Use as a dry rub on grilled vegetables, meat or fish in preparation for grilling, baking or pan roasting. This spice rub is the perfect addition to pork, chicken or grilled vegetables.

Uncle Bob's BBQ Spice Rub - Add the traditional tastes of a simmering Southwest barbecue. Use as a dry rub on meat or fish in preparation for grilling, baking or pan roasting. Pat meat dry before applying rub to both sides. Mix with olive oil to create a paste that sticks well to any meat. Grill or sauté after coating.

Dillicious Dill Dip -  This dip is so refreshing and great on fresh vegetables such as celery, carrots, broccoli and cauliflower or your favorite chips or crackers.  Just blend with 16 oz. of sour cream and dip in. Also great to infuse in butter and use as a tasty complement to your favorite fish dish.  Also great as a salad dressing or as a dry rub for pork.

PJ's Smoky Tomato Dip - Use as a dip for your favorite vegetables, crackers or pita bread or infuse in butter and use as a tasty complement to your favorite fish dish. Also great as an aioli spread for sandwiches such as grilled vegetable, turkey or roast beef or on your favorite bagel. Added paprika gives it a delightful smoky flavor and chipotle gives it a little kick. Also consider using as a salad dressing, blend with chopped tomatoes for a zippy salsa or try with stuffed chicken breasts.

Garlic & Herb Dip - This is a great dip for fresh vegetables, chips, pita bread or crackers.  It can also be used for infused butter which makes toasted garlic cheese bread taste so yummy.  Or try as a dry rub for pork.

Malaysian Meatballs (Recipe from The Women's Bean Project)

These sweet and smoky spicy meatballs are a perfect addition to any party or gathering, especially around the holidays when flavorful finger foods are great for entertaining.

These sweet and smoky spicy meatballs are a perfect addition to any party or gathering, especially around the holidays when flavorful finger foods are great for entertaining.

  •  1 bag Meatballs traditional, gluten-free or meatless
  • 1 jar Fruit Preserves 13 oz.
  • 1 bottle Heinz chili sauce or preferred brand 12 oz.
  • 1/2 package Women's Bean Project Malaysian Spice Blend 2 tbsp.
  • 1/2 cup Broth low-sodium chicken, vegetable or mushroom
  1. Mix Malaysian blend with broth until combined, set aside.
  2. Add meatballs to slow cooker, add chili sauce and fruit preserves, and pour Malaysian sauce on top. Stir until all meatballs are coated.
  3. Cook on low for 4-5 hours, stirring occasionally.
  4. Serve and enjoy!

 

 

 

 

Equal Exchange, JusTea, Serrv Spice Grinders & More coming soon!!!