Chipotle Cherry Barbecue Sauce

By: Co+op, stronger together

Total Time: 70 minutes; 10 minutes active

Servings: approximately 12

Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.   

Ingredients

  • 2 cups cherries, washed and pitted
  • 2 cloves garlic
  • 1/4 cup apple cider vinegar
  • 2 tablespoons stone-ground mustard
  • 1 1/2 teaspoon smoked sea salt
  • 2/3 cups canned diced tomatoes with chilies
  • 1/4 cup canned chipotle sauce
  • 1/3 cup turbinado sugar

Preparation

  1. Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

Nutritional Information

40 calories, 1 g. fat, 0 mg. cholesterol, 380 mg. sodium, 9 g. carbohydrate, 0 g. fiber, 0 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.

Kiwi Chicken Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4-6

This lively chicken salad features kiwi, oranges and avocados with a simple Greek yogurt dressing.

Ingredients

  • 1 pound cooked chicken breast, chopped
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large scallions, chopped
  • 2 kiwi fruit, peeled and chopped
  • 1 large orange, peeled and chopped
  • 1 avocado, diced
  • 1/4 cup slivered almonds, toasted

Preparation

  1. Place the chopped chicken in a large bowl. In a cup, stir the yogurt, olive oil, lemon juice, salt and pepper, and pour over the chicken. Add the scallions, kiwi, orange and avocado and toss to mix. Mix in almonds just before serving.

Serving Suggestion

If you are planning on making chicken this week, cook an extra pound and save it to make this salad later. It’s an easy and colorful salad that can be eaten on its own, in a lettuce leaf or in a sandwich.

Nutritional Information

430 calories, 22 g. fat, 100 mg. cholesterol, 410 mg. sodium, 18 g. carbohydrate, 6 g. fiber, 42 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.

Grilled Chicken with Mango Salsa

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 6

This vibrant salsa combines sweet mangos, sour lime and spicy jalapenos for spectacular results. It's mouthwateringly good on chicken or other grilled meats, vegetables, or if you dare, straight out of the salsa bowl.

Ingredients

  • 1 1/2 cups mango, pitted, peeled and diced
  • 1/4 cup green pepper, diced
  • 1/4 cup red onion, minced
  • 1 tablespoon jalapeno pepper,diced
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh cilantro,minced
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 pounds boneless, skinless chicken breasts (6 breasts)
  • 1 tablespoon vegetable oil

Preparation

  1. To prepare salsa, toss mango, green pepper, onion, jalapeno, cumin and cilantro in a mixing bowl with lime juice and season with salt and pepper. Salsa may be prepared up to a day in advance, to allow flavors to combine.
  2. Preheat the grill to medium high.
  3. Lightly brush the individual chicken breasts with vegetable oil, and season with salt and pepper. Place them on the grill and cook until the juices run clear, about 4-6 minutes on each side. Remove from the heat, let them rest 2 minutes, then place on individual serving plates and top with the salsa.

Serving Suggestion

This bright-flavored salsa is also delicious with tuna steaks, accompanied by steamed rice and a nice hot sauce. Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.

Nutritional Information

Calories: 335, Fat: 18 g, Cholesterol: 105 mg, Sodium: 142 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Protein: 35 g

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

Dawson Taylor's New and Innovative Delivery Service!

Boise's Trailblazers for Coffee Delivery

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With a variety of bike-friendly businesses, Boise is one of the greatest cities to bike in. With easy access from the Boise Greenbelt to downtown, the city has such a large diversity of bicyclist commuting to and from work. But what about biking for work? Dawson Taylor Coffee Roasters implemented a coffee delivery system for their downtown orders on their new bicycle cargo trailer.

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The staff at Dawson Taylor said that the delivery system is a practical way for them to deliver their coffee. Dawson Taylor received the Silver Certification is awarded from the League of American Bicyclists for being a bike friendly workplace. Since doing the unique delivery system, Dawson Taylor has noticed how fun, convenient, environmentally conscious, and fast it has been to deliver. Driving a delivery truck takes a lot longer because of the need to find parking and deal with the busy downtown traffic. When biking you can bypass traffic in the bike lanes. Bikes are also a lot easier to find parking for, after all, you can basically park a bike anywhere. The delivery system is also a lot cheaper than driving a delivery truck. Think about the cost associated with managing delivery trucks; maintenance fees, repairs, and gas. Cycling is just great for your health, and reduces the stress levels from dealing with traffic. Overall it was just a smart direction for the company.

Dawson Taylor’s Roastery is right next to The Boise Bicycle Project (BBP), so it made sense for them to walk next door and ask for help. BBP acted quickly and had the bike trailer ordered the same day they discussed the project. When the trailer arrived, Dawson Taylor asked One Stone, a student-let and -directed nonprofit that empowers high school students to learn and practice 21st century skills through experiential services, innovative initiatives, social entrepreneurship, and the radical reinvention of learn, to tackle the frame part of the trailer. The students learned how to weld, cut steel, and attached the frame to the trailer. After everything was built, Signs Ink printed the side panels and attached it to the trailer just in time for its debut at the Boise Co-op’s Bike to work event.

When Dawson Taylor arrived at the Boise Co-op for the Bicycle Commuter Breakfast Event , everyone was impressed by how smart and innovative the system was. The coffee delivery bike promotes a more sustainable way to deliver goods offsetting the carbon footprint emissions from trucks that requires fuel. The Boise Co-op supports the delivery system 100%, and hopes that this promotes other businesses in the area to implement the same type of delivery system. The cargo bike has had great reviews from the city of Boise, and people have been calling it the “smile machine” when they see Dawson Taylor zipping by.

Nectarine Steak Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4

Fresh, juicy nectarines are a perfect complement to grilled steak and blue cheese in this low-Carb main dish salad. 

Ingredients

  • 12 ounces of steak
  • 2 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon coarse salt, divided
  • 1/2 teaspoon coarsely-ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 4 cups mixed greens
  • 2 medium nectarines, pitted and sliced
  • 2 large scallions, slivered
  • 2 ounces blue cheese, crumbled

Preparation

  1. Preheat a grill or grill pan over medium-high heat.
  2. Coat the steak with 1/2 tablespoon of the olive oil, then sprinkle with 1/2 teaspoon salt and pepper. Place the steak on the grill or hot pan and don't move it for at least 2 minutes. Grill steak 3 minutes total on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices.
  3. While steak rests, combine lemon juice, honey, remaining 1/4 teaspoon salt and remaining 2 tablespoons oil in a large bowl, stirring with a whisk. Add mixed greens and toss to coat. Add nectarines and scallions. Arrange the sliced steak on top of the dressed greens and sprinkle with blue cheese. Serve immediately.

Serving Suggestion

This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.

For more information about different cuts of steak and how to prepare it for this recipe, Meat Your Top 5 Affordable Steak Cuts here!

Nutritional Information

290 calories, 17 g. fat, 65 mg. cholesterol, 440 mg. sodium, 12 g. carbohydrate, 2 g. fiber, 24 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.

June Cheese of the Month

LACLARE Evalon

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Save 20% ALL June Long on This Cheese!

This complex Farmstead American original embodies the rich nutty flavor of an aged Gouda while featuring notes of piquant Asiago and layers of Caramel-like Parmesan. Made with raw goat milk.

Tasting notes: Rich, nutty, creamy flavor that becomes increasingly complex with age, presenting caramel notes.

Use & Pairing Suggestions

Slice, shred, cube, Enjoy.  This Award Winning cheese can be used in place of any traditional Parmesan, Asiago or aged Gouda.  Evalon's presence is bold and well developed, making it the perfect centerpiece to a cheese board or the perfect vehicle to add depth to any recipe .

Beer:  Ciders & Fruit Beers, Stout, Brown Ale

Wine: Cabernet Sauvignon, Merlot

Content thanks to Laclare Family Creamery.

Tropical Waldorf Salad

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4-6

Yogurt replaces the traditional mayonnaise. Pineapple and "macadamia nuts are added in a refreshing version of this American classic.

Ingredients

  • 2 cups apple (1 large apple), cut into bite-sized pieces
  • 1 cup seedless grapes, halved
  • 1 cup of fresh pineapple
  • 1/4 cup celery (1-2 ribs), cut into 1/4-inch pieces
  • 1/2 cup toasted macadamia nuts or walnuts, coarsely chopped
  • 1 lemon, juice and zest (about 2-3 tablespoons juice)
  • 1/2 cup Greek yogurt
  • 1 teaspoon honey
  • Salt and pepper to taste

Preparation

  1. In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, pineapple, and macadamia nuts or walnuts with the dressing. Season to taste with salt and pepper. Substitute nonfat Greek yogurt for a lower-fat version if you like.

Serving Suggestion

Showcasing the fruits of spring, a scoop of Tropical Waldorf salad is delicious with a brunch omelet or frittata, or served on a bed of lettuce alongside grilled pork.

Nutritional Information

  210calories, 10 g. fat, 4 mg. cholesterol, 36 mg. sodium, 23 g. carbohydrate, 4 g. fiber, 6 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.

Creamed Swiss Chard with Lemony Breadcrumbs

By: bon appétit

Total Time: 40 minutes; 40 minutes active

Servings: 4

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

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Ingredients

  • ½ cup torn fresh breadcrumbs

  • 2 tablespoons olive oil

  • 1 teaspoon finely grated lemon zest

  • Kosher salt

  • 2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces

  • 2 tablespoons unsalted butter

  • 2 medium shallots, sliced

  • Freshly ground black pepper

  • ¾ cup heavy cream

Preparation

  1. Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.

  2. Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.

  3. Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.

Serving Suggestion

Top Swiss chard with breadcrumbs just before serving.

Nutritional Information

Calories (kcal) 370 Fat (g) 30 Saturated Fat (g) 15 Cholesterol (mg) 75 Carbohydrates (g) 22 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 510

Recipe courtesy of bon appétit. Find more information and recipes at www.bonappetit.com

Fair Trade for Farmers and Our Future

By: Co+op, stronger together

On May 12th, 2018, in over 70 countries around the globe, we celebrate World Fair Trade Day and the hard work, resilience, and innovation of small-scale farmers and artisans. And this May, Fair World Project is partnering with brands committed to working with farmers to bring home deals on their fair trade products along with offering more opportunities to get involved.

 Members of the Norandino co-op, which consists of over 7,000 families in northern Peru.

Members of the Norandino co-op, which consists of over 7,000 families in northern Peru.

You may already be aware of some of the basics of fair trade: Fair prices paid directly to farmer organizations, premiums for organic production and community development.  Beyond that the fair trade movement is also supporting small-scale farmers as they tackle climate change, one of the biggest issues of our time.

From coffee to cacao, from mint fields in India to shea nut trees in Togo, small-scale farmers are combining traditional regenerative organic farming practices with new innovations. The result: the kind of food and farming systems that we need to build resilience and tackle climate change.

Plant a tree, grow the future

Far in the north of Peru lies one of the most fragile ecosystems in the face of climate change. Deforestation and the accompanying loss of freshwater springs and shade cover has left the land degraded and the surrounding communities impoverished and challenged.

Norandino co-operative has developed an ambitious reforestation program to engage the community, reforest the land, and grow a sustainable, green economy. With your help, they will plant 69,000 trees that will provide shade for coffee trees, as well as additional food and income for 64 small-scale farm families. And each of those trees also has the added benefit of sequestering carbon and helping restore the soil—it’s a win for communities and for all of us who live on this planet!

Fund the future of farming

This is the sort of project that is urgently needed in our changing climate, yet too often it’s hard for farming communities to get funding. That’s where Grow Ahead, Fair World Project’s crowdfunding initiative—and YOU—come in. Grow Ahead works to raise money for these hard-to-fund yet essential projects in farming communities.

This May, stop by your local co-op: Just $1 will buy one tree—and so many other benefits! Or go directly to growahead.org to donate. 

There will also be deals on all sorts of fair trade products. Try something new or stock up on an old favorite. Know that when you do so, you’re supporting fair prices for farmers, community development all around the globe, and the kind of regenerative organic food and farming systems that are good for all of us.

Fair trade brands committed to working with small-scale farmers & artisans

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

Ceviche with Melon

By: Co+op, stronger together

Total Time: 2 hour 30 minutes; 30 minutes active

Servings: 4

This South American staple is delicious with fresh corn on the cob or boiled new potatoes.

Ingredients

  • 1/2 pound sea bass or halibut
  • 1/4 pound sea scallops, side muscles removed
  • 1/4 pound raw shrimp, 25-30 size
  • 2 oranges
  • 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon minced jalapeño pepper
  • 2 tablespoons minced green onions
  • Pinch of salt
  • 1 1/2 cups watermelon, cut in 1/2-inch cubes
  • 1 cup cantaloupe, cut in 1/2-inch cubes
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro

Preparation

  1. Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.
  2. Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.
  3. In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.

Serving Suggestion

This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small individual bowls or martini glasses, garnished with lime wedges.

Nutritional Information

169 calories, 6 g. fat, 51 mg. cholesterol, 259 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 15 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.

Charred Pepper Tacos

By: Co+op, stronger together

Total Time: 30 minutes; 15 minutes active

Servings: 6

Roasted peppers add sweetness to these zippy and satisfying tacos.

Ingredients

  • 3 bell peppers, seeded and cut lengthwise into 1/2-inch strips
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2/3 cup vegetable broth
  • 2 15-ounce cans black beans, rinsed and drained
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into quarters
  • 12 corn tortillas
  • Salsa and sour cream (optional)

Preparation

  1. Heat the oven to 450 degrees F. On a sheet pan, toss the pepper strips with 2 tablespoons olive oil and roast in the oven for about 15 minutes, stirring halfway through, until peppers are tender and turning black on the edges. Remove from the oven.
  2. In a medium-sized saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add the spices, tomato paste, broth and beans and stir well; simmer for 10 to 15 minutes. Season with salt and pepper.
  3. To assemble the tacos, spoon some of the bean mixture and roasted peppers onto a tortilla, and sprinkle with cilantro and freshly squeezed lime juice. Top with sour cream or salsa, if desired.

Serving Suggestion

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Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.

Nutritional Information

340 calories, 13 g. fat, 0 mg. cholesterol, 260 mg. sodium, 44 g. carbohydrate, 10 g. fiber, 11 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.

Smoky Roasted Caulifower

By: Co+op, stronger together

Total Time: 30 minutes; 10 minutes active

Servings: 4

Roasted cauliflower takes on the rich smoky flavor of chipotle in adobo in this quick and simple recipe.

Ingredients

  • 1 head cauliflower, stems removed, cut into florets
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and roughly chopped
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • Salt and black pepper to taste

Preparation

  1. Preheat oven to 375ºF.
  2. In a large mixing bowl, toss the cauliflower florets with the olive oil, garlic, chipotle peppers and a pinch each of salt and pepper. Spread the cauliflower out onto a baking sheet and place in the oven. Bake for 20 to 25 minutes, stirring halfway through, until cauliflower begins to brown and is tender.

Serving Suggestion

A great side for roasted or grilled beef, pork or chicken, this savory cauliflower is also a tasty snack, warm or chilled, served with lime-spiked yogurt dipping sauce. Substitute smoked paprika for the chipotle peppers to reduce the spice level.

Nutritional Information

101 calories, 7 g. fat, 0 mg. cholesterol, 92 mg. sodium, 8 g. carbohydrate, 4 g. fiber, 4 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.

Earth Day Starts at Home

By: Robin Asbell

I have a confession to make. Sometimes, in the course of my week, I make too much food. Sound like a good problem to have? Well, it seems to be alarmingly common in our affluent country. My excuse is that I develop recipes for a living, so I test recipes even when I already have food to eat. My family, friends and neighbors all benefit from my overproduction, but more often than I would like, things go to waste. That half a jar of tomatoes for the pizza I made a couple of weeks ago got ignored when I moved on to testing dessert recipes. Then, we meant to finish all that cake, but by the time we realized that we couldn't eat another bite, it was stale.

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I feel terrible about it, every time, and resolve to do better. This year, for Earth Day, I'm going to do my small part to cut back on waste.

Earth Day started in 1970, back when there was no regulation of pollution. It was perfectly legal to dump sewage in the river, or send tons of toxins up in smoke. That year, Senator Gaylord Nelson created Earth Day, and 20 million Americans came out in solidarity across the country. By that December, Congress created the EPA, and started reining in industrial polluters and protecting our air and water.

Since then, Earth Day has become an annual reminder that we still have work to do, on recycling, cleaning up our toxic industries, as well as not wasting food.

Dried up carrots, moldy nubs of cheese, and stale bread heels pile up in refrigerators across the USA, and they add up to billions of dollars in food waste. In fact, food scraps are the number one thing that goes to the landfill. According to the EPA, our uneaten food contributes 25% of our methane emissions, as it breaks down in the dump.

We waste food at all points in the supply chain, so it's not just your fridge that's causing problems. At harvest, it gets damaged and tossed on the way out of the field. At the processing plant, things spoil or stick to the machinery and get rinsed down the drain. Grocery stores have to sort through and discard produce that isn't perfect, although some of that is picked up by food shelves (a recent study found that food co-ops recycle 74% of food waste compared with a recycling rate of 36% for conventional grocers.) Out of date packaged goods have be pitched, as well. Restaurants and food service fill dumpsters with all the food we leave on our plates, combined with things that didn't sell in time.

We have gotten into wasteful habits, in part because food is relatively cheap. We are a prosperous nation, and I'm betting that most people don't think calculate how much the food they toss actually costs. When you clean out the fridge, do you compute the 49 cents for the half an apple, or the $2.29 for a few slices of out-of-date lunchmeat? Beyond the cost, the carbon emissions add up, fast.

I am going to work to waste less this year and use more of the food I buy. If you'd like to do the same, here are a dozen tips that can help reduce your waste, and as a bonus, save you money!

12 tips to reduce food waste

1. Use those radish and carrot greens

Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan Carrot Radish Salad), and toss in soup. Think of them as peppery parsley.

2. Savor broccoli and cauliflower stems

Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the tender cores to use in the dish, or cut in planks to eat with dip. This Creamy Broccoli soup uses the stems and florets.

3. Cook kale stems like you would celery

Do you discard kale and other greens stems? When cooking with kale, you can simply separate the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add to your juice for a chlorophyll boost.

4. Flavor stock and other dishes with potato peels

Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes are more nutritious and filling with the skins left on.

5. Enjoy the flavor and nutrtion of apple peels

Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they contain, and save time. If you do peel, add them to soup stock, for a subtle sweetness.

6. Zest your citrus and freeze for future use

Juicing a lemon or lime or eating an orange? Zest your organically grown citrus first, then you can freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to pastas.

7. Peel overripe bananas and freeze for smoothies or baking

Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins and cakes.

8. Puree and freeze veggies before they go bad

Do you have veggies going soft in the crisper? Cook and puree carrots, sweet potatoes, greens, cauliflower, and other veggies, then freeze. Stir the purees into pasta sauce, macaroni and cheese, soups, casseroles and meatloaf for an added veggie boost.

9. Save veggie trimmings for soup stock

Cutting up vegetables for a dish? Save and freeze the skins and trimmings from onions, carrots, celery, sweet potato, potato, parsley, spinach, and other mild veggies (peppers, cabbage and broccoli can be too strong) until you have a good amount to make Veggie Trim Stock.

10. Use up stale bread in flavorful recipes

Do you have bread going stale? Freeze the slices to use later in stuffing, croutons, or recipes such as Ribollita soup, Creamy Lentil Soup with Wheaty Croutons or Flexible Bread and Veggie Casserole. Make croutons for salads and soups, or crumbs to toss with pasta or top casseroles. Don't forget about bread pudding and stratas, too.

11. Keep food that needs to be consumed soon front and center

Organize your refrigerator and pantry, and put foods that should be consumed sooner right in front. Switch your storage containers from opaque to clear glass, so that you will see that tasty lasagna from last night, because out of sight is out of mind.

12. Turn your vegetable scraps into fertilizer

Do you have room for a compost pile or a worm bin? Ultimately, transforming your plant waste into fertilizer is better than packing it in the landfill.

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

Smoked Gouda Risotto with Kale and Mushrooms

By: Co+op, stronger together

Total Time: 60 minutes

Servings: 6

Mushrooms, kale and smoked Gouda combine in this rich, creamy, earthy risotto.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups diced yellow onion
  • 4 cloves garlic, minced
  • 1/2 pound mushrooms of choice, quartered
  • 1 1/4 cup Arborio rice
  • 2 tablespoons tomato paste
  • 2 teaspoons tamari
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons lemon juice
  • 3 1/2 cups vegetable broth, divided
  • 4-5 cups roughly-chopped kale (1 large bunch)
  • 1/4 pound smoked Gouda cheese, shredded

Preparation

Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another 1/4 cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm

Serving Suggestion

Accompany this dish with something simple, crunchy and tart to complement the rich, smoky flavors; try a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic.

Nutritional Information

329 calories, 21 g. fat, 41 mg. cholesterol, 759 mg. sodium, 32 g. carbohydrate, 4 g. fiber, 6 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.

 

 

Earth Day Bulk Sale 2018!

We're celebrating Earth Day this year like we usually do- with a BIG Earth Day Bulk Sale! Coming up Friday, Saturday, and Sunday, April 20-22 save 20%* on bulk items all weekend long. Includes bulk pet foods, coffee, wellness soaps and oils, spices, beans, grains, nuts, and more!

Bulk food and co-ops have been synonymous since the first modern food co-op was created in the late 18th century. But it's not just tradition. Bulk food and products represent one of the best ways to cut unnecessary waste. Buying bulk means you purchase amounts that are right for you, not portions determined by the producer. And when you bring in your reusable container you're saving money by not paying for packaging, as well as cutting waste.

*limIted to stock on hand • sorry, no rainchecks • cannot be combined with any other offers or discounts • restrictions may apply

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