Beginner's Kraut

By: Co+op, stronger together

Total Time:  7 days; 1 hour active

Servings: makes 4 about quarts, 64 servings

Sauerkraut is really easy to make and once you've made your own delicious batch, you'll find so many ways to incorporate it into your meals. The amount of salt in kraut is flexible—the more you put in, the longer it takes to fully ferment, so after you make it once or twice, you can play with reducing it, if you want to make the process go faster.

Ingredients

  • 4 pounds green cabbage
  • 2 large carrots
  • 2 tablespoons sea salt (not iodized)
  • Kraut juice from another batch of live fermented kraut, optional

Equipment

  • Ceramic crock or cylindrical food grade plastic or glass container
  • Plate or non-reactive pan that can fit inside the above and reach the edges

Preparation

  1. You'll need a ceramic crock or a food-grade plastic or glass container that can hold two gallons (a cylindrical shape works best). The kraut will shrink as it ferments.
  2. Using a sharp knife, a food processor fitted with the slicing blade, or a vegetable slicer, thinly slice the cabbage. As you slice, transfer the cabbage to a large bowl, sprinkling salt on each addition. Shred the carrots, and add them, sprinkling with the salt. Using clean hands, knead and squeeze the cabbage and carrots to mix them and break them down as much as possible. Take handfuls and pack them in the crock, pressing down with your fists or the bottom of a clean bottle. Pack all the cabbage and carrots in the crock.
  3. Once the shredded veggies are packed in it, press them down and cover them with a plate or round non-reactive pan that can fit inside the crock or container, but which covers the contents and reaches to the edges of the container. On top of the plate you will need to place a weight, like a gallon jug, or a large bowl filled with cans of food.  Then, place a cloth or towel over the crock or container opening.
  4. Place the crock in an out-of-the-way place. If the area is warm, the kraut will ferment more quickly; if it's cooler, the process will take longer. Check on the kraut and press the plate down every few hours, until the cabbage has given off enough liquid to submerge the vegetables. If there is not enough liquid to completely cover the cabbage and carrots within 24 hours, mix a teaspoon of salt with a cup of water and pour it over the vegetables, repeating until they are covered.
  5. Leave the weight and the cloth on, and check on the fermentation every couple of days. If you see any surface mold, simply scrape it off with a spoon and discard. As long as the vegetables are under the brine, they are fine. Start tasting in about one week. When it reaches your preferred level of tanginess, pack in jars and refrigerate. It will last for a few months.

Tips & Notes 

Variations are endless, add grated ginger, whole spices like caraway, fennel, or chile flakes. Shred other vegetables, including red cabbage, beets, turnips, parsnips, kale, broccoli, etc. Substitute equal weights of other vegetables for some or all of the cabbage.

Nutritional Information

8 calories, 0 g. fat, 0 mg. cholesterol, 243 mg. sodium, 2 g. carbohydrate, 1 g. fiber, 0 g. protein

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

Chipotle Corn Chowder

By: Co+op, stronger together

Total Time: 35 minutes, 20 minutes active

Servings: 4

Nothing says comfort like homemade soup. This delicious chipotle corn chowder will warm and delight the whole family!

Ingredients

  • 1/4 pound unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 cloves fresh garlic, minced
  • 1 poblano pepper, diced
  • 2 cups button mushrooms, quartered
  • 1/4 cup all-purpose flour
  • 1 quart chicken or vegetable stock
  • 2 russet potatoes, diced in 1/2" cubes
  • 3 cups fresh roasted or cooked corn kernels
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon chipotle chili pepper
  • Pinch of cayenne pepper
  • Pinch of ground cumin
  • Pinch of salt
  • Pinch of pepper
  • 2 cups heavy cream

Preparation

  1. In a large sauce pot on medium high heat, melt the butter.
  2. Add the onion and sauté for 2 minutes. Add carrots, celery and poblano pepper and sauté for 3-5 minutes until the vegetable begin to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.

Serving Suggestion

Garnish with fresh chopped cilantro or extra chipotle peppers. Serve with sides of sour cream, corn kernels, Cojita cheese, pico de gallo, crusty bread or tortilla chips.

Nutritional Information

527 Calories, 33 g. fat, 100 mg. cholesterol, 305 mg. sodium, 51 g. carbohydrate, 7 g. fiber, 12 g. protein

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

Chevre, Fig and Honey Pizzas

By: Co+op, stronger together

Total Time: 35 minutes (if using dried figs, less with fresh)

Servings:  4

This pizza is a lovely mix of sweet and savory, and showcases the Mediterranean flavors of figs and tangy cheese. If you are looking for some nibbles to serve alongside wine, make a few of these. They will be a hit!

Ingredients

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  • 4 small naan breads or pitas
  • 8 large fresh or dried, moist figs
  • 1 teaspoon red wine (if using  dried figs)
  • 2 tablespoons honey
  • 1/2 teaspoon cracked black pepper
  • 6 ounces crumbled chevre
  • 1 tablespoon fresh thyme sprigs

Preparation

  1. Preheat the oven to 400°F. Place the naan or pita breads on a sheet pan and reserve. Slice the figs across the fruit, making rounds. If you are using dried figs, and they seem dry, put them in a small bowl and sprinkle with the wine. Let soak for ten minutes.
  2. Drain any remaining wine and distribute the fig slices on top of the naan. Drizzle with honey and sprinkle with pepper, then top with crumbled chevre and thyme.
  3. Bake for 12-15 minutes, until the bread is crisp on the bottom and the cheese is melted. Serve hot.

To learn more about figs, click here! 

Nutritional Information

351 Calories, 1 g. fat, 15 mg. cholesterol, 537 mg. sodium, 57 g. carbohydrate, 16 g. fiber, 13 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.

September Cheese of the Month

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Cave Aged Lily Goat Raclette

 

Save 20% on this cheese all month long!

When Kimberly’s Best Creamery started processing milk, we were committed to only sourcing milk from dairy partner and producer who uses highest quality feeds and forages, including managing their herd without the use of artificial growth hormones.

Content thanks to Kimberly's Best

Join Us For National Hunger Action Month 2018

September is National Hunger Action Month, and the Boise Co-op and Idaho Food bank plan to take action! Hunger is an issue that affects every county in the state. Each day in Idaho one in six go hungry, including 92,000 of our state’s children, and are in need of assistance. 

We are proud to be partnering with the Idaho Food Bank and our Co-Owners, to sponsor this year’s National Hunger Action Month. For the month of September, the Boise Co-op will be matching all donations made at our registers up to a total of $2,500. Every dollar donated to Idaho Food Bank provides 5 meals to hungry people in Idaho. That means together we can provide 25,000 additional meals!

The Boise Co-op also works yearlong with partners of the Idaho Food Bank to diminish food waste. In our last fiscal year, we donated $326,000 worth of food, an average of $27,000 per month. The donated food goes to the Meridian Food Bank, Boise Rescue Mission, and the Corpus Christi House.

Idaho Food Bank will be in our stores throughout September. Be sure to stop by to learn more about them and the programs they provide.

 

Half Sour Pickles

Total Time: 15 minutes

Makes: 1 half gallon jar

Half sour pickles are a big deli treat, but they’re easy to make at home. This is a quick way to make homemade pickles. No canning is needed to make these delicious pickles, just let them hang out in refrigerator for a week and you're good to go!

Ingredients

  •  5-8 Organic pickling cucumbers or however many you can fit into your jar
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • few pieces of fresh dill (including roots and flowers)
  • 2 bay leaves
  • 3-6 cloves garlic lightly smashed
  • 1 dried chili pepper more if you like spicy (optional)
  • 1/4 cup sea salt
  • 4 cups water
  • a few sprinkles of additional whole coriander seeds and peppercorns to add on top

Preparation

  1. Wash your cucumbers.

  2. Dissolve your sea salt in the water.

  3. Coarsely grind up all the dry ingredients (coriander, mustard seeds, peppercorns) in a mortar/pestle.

  4. Put the cucumbers, dried chili pepper, and bay leaves in your jar.

  5. Put the slightly mashed garlic in the jar, then ground up spices, then pour the salt water mixture on top. Discard any left over brine mixture.

  6. Add a few pieces of fresh dill on top including the roots and flowers if desired (the roots and flowers will give your pickles a slightly stronger anise flavor).

  7. Sprinkle a little bit of your additional coriander seeds, and peppercorns. (about 1 teaspoon)

  8. Make sure your cucumbers are completely covered in the brine and close the jar (do this in the sink, in case you have overflow).

  9. Wash the jars under clean running water and dry with a towel.

  10. Place your pickles in the refrigerator. Let them sit and chill for at least 1 week, but check in 5 days to see if they're ready.

Serving Suggestion

Pickles would stay nice and crisp in the refrigerated for up to a month.

To learn more about cucumbers, click here!

Raspberry, Avocado & Mango Salad

By:  EatingWell.com

Total Time: 25 minutes

Servings: 5

Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit.

Ingredients

  • 1 1/2 cups fresh raspberries, divided
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups mixed salad greens
  • 1 ripe mango, diced (see Tip)
  • 1 small ripe avocado, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional

Preparation

  1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
  2. Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.

Tips & Notes

Dicing a Mango

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  1. Slice both ends off the mango, revealing the long, slender seed inside..
  2. Cut the mango into a grid pattern, careful not to cut through the skin, into the desired size.
  3. Scoop out flesh from the skin with a large spoon.
  4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  5. Remove the skin and cut the fruit into the desired shape.

Toasting Nuts

To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Nutritional Information

215 calories, 16 g. fat, 0 mg. cholesterol, 82 mg. sodium, 18 g. carbohydrate, 7 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.

Salmon Niçoise Salad

Total Time: 45 minutes

Servings: 4-6

This popular whole meal salad full of protein—featuring salmon instead of the traditional tuna—is hearty and always delicious.

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Ingredients

Salmon

  • 1 pound fresh salmon fillets skin on
  • Pinch of salt, pepper, and garlic powder for seasoning fish
  • 1 teaspoon of chopped parsley
  • 1 tablespoon of olive oil

Salad

  • 3/4 pound small new potatoes (boiled in water with 1/2 tablespoon of salt)
  • 3/4 pound green beans, trimmed (blanched in water with a pinch of salt)
  • 4 hard-boiled eggs, peeled and quartered or sliced
  • 1/2 red onion, julienned into thin strips
  • 1/2 cup pitted Kalamata olives, drained
  • 1/2 pound cherry tomatoes, cut into halves
  • 1 pound of fresh greens of your choice (spinach, frisée, lettuce, or a mix of greens)
  • 4 anchovy fillets (optional)

Dressing

  • 2 cloves garlic, grated on microplane
  • 1 tablespoon of seedy whole grain mustard
  • 4 anchovy fillets
  • 1/2 teaspoon of sugar
  • Zest of 1 lemon
  • 3-4 tablespoons fresh lemon juice (about 1 lemon)
  • 1/4 cup of extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 500 degrees F.
  2. Place the potatoes whole in a medium pot of cold salted water and bring to a boil. Boil potatoes for 13-15 minutes until just fork tender. Transfer the potatoes to a plate and set aside to cool. When cool enough to handle, cut potatoes into quarters.
  3. While potatoes are cooking, Place salmon on a parchment lined baking sheet pan, skin side down. Sprinkle the fish with salt, pepper, and garlic powder. Rub the flesh with with olive oil and sprinkle with parsley. Bake 7-10 minutes until the salmon reaches desired doneness. Set aside to cool. Remove the skin and chop the fish into large chunks.
  4. In the same stockpot rinse it out.  Bring 3 inches of water to a boil with a pinch of salt. Add the green beans and cook for 2-3 minutes, remove from heat, drain and shock the green beans in cold water to stop the cooking. Drain and set aside.
  5. Add a couple more inches of water in the same pot and return it to a boil. Cook the eggs for 8 minutes. Transfer eggs to a bath of ice water and chill until cold, about 10 minutes. Peel and halve; set aside.
  6. In a small bowl, whisk together the grated garlic, anchovy fillets, sugar, and Dijon mustard until it becomes a thick paste.  Thin out the paste by adding the lemon zest and juice, and then drizzle in the olive oil while whisking to emulsify the dressing. Season with salt, and pepper (careful with the salt, the anchovies are already salty, make sure to taste before seasoning).
  7. On top of your greens, arrange the pieces of salmon, potatoes, green beans, eggs, red onion slices, Kalamata olives, anchovies fillets, and tomato wedges on a large platter. Pour the dressing over the arranged platter and serve family style.

Serving Suggestion

Use cold smoked salmon or a couple cans of tuna in place of the fresh salmon to speed the preparation time. Plan ahead and cook extra potatoes and green beans earlier in the week; then this salad comes together in a matter of minutes.

Oven Baked Honey Soy Sesame Cauliflower

By: Sprinkles & Sprouts

Total Time: 30 minutes

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Servings: 4

This Oven Baked Honey Soy Sesame Cauliflower is an umami rich dish, full of sticky, sweet flavors that will delight vegetarians and meat eaters alike. It is quick to prepare and then happily bakes in the oven.

Ingredients

  •      1 head of cauliflower
  •     1 red onion
  •     2 tbsp honey
  •     2 tbsp soy sauce
  •     1/2 tbsp apple cider vinegar
  •     1 tsp sesame oil
  •     2 cloves garlic
  •     1/2 tsp fennel seeds
  •     2 tsp toasted sesame seeds
  •     fresh coriander for garnish

Preparation

  1.     Pre-heat the oven to 390ºF/200ºC.
  2.     Remove the leaves from the cauliflower and break it into small florets.
  3.     Peel the onion and then cut it into thin wedges.
  4.     Line a baking tray with tin foil and then cooking paper (baking parchment).
  5.     Arrange the cauliflower and red onion on the tray.
  6.     Add the honey, soy sauce, apple cider vinegar and sesame oil to a jug.
  7.     Grate/crush in the garlic and add the fennel seeds.
  8.     Give the sauce a good whisk and then pour over the cauliflower.
  9.     Roast for 20 minutes until the cauliflower is cooked and the sauce has reduced slightly.
  10.     Serve topped with toasted sesame seeds and some fresh coriander.

Nutritional Information

74 calories, 9 g. calories from fat, 512 mg. sodium, 13 g. carbohydrate, 1 g. fiber, 2 g. protein

Posted by permission from Claire. Find more recipes and information  at www.sprinklesandsprouts.com

Boise Co-op Volunteers to Help Feed Idahoans

Everyday The Idaho Foodbank Makes a Tangible Contribution to Our Community

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On Tuesday, July 30th, The Boise Co-op volunteered to help  repackage food at the Idaho Foodbank. Upon arrival, Christine Dwello, the Corporate and Community Relations Coordinator, gave us a tour of facility. The Idaho Foodbank started in 1984 as a co-op distributing 400,000 lbs of food. Today The Idaho Foodbank distributes 18 million lbs statewide from their three locations: Boise, Pocatello, and Lewiston and is the largest distributor of free food in the state of Idaho. The Boise warehouse is an enormous facility: 28,000 square feet capable of storing 100,000 lbs of food. Inside the warehouse there is also a huge walk in freezer frozen foods and cold storage for fresh produce.

The Idaho Foodbank’s mission is to feed, educate and advocate for Idaho’s hungry.There are 221,000 Idahoans struggling with hunger: that equates to 1 in 8 people in Idaho. Of that, there are 1 in 6 children (or 72,840) who go without 6 meals per week. 93% of the food is donated by producers, grocers such as the Boise Co-op, agriculture, meat industry, and other food banks. The food bank is able to provide five meals for every $1.00 donated. 

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    After our tour, everybody was ready to get to work. A local farmer generously donated thousands of pounds of white beans to the food bank. We were given the task to package the beans into 2 lb bags, label, and then box them up for the senior nutrition program. In the two hours we spent volunteering, our team repacked 2,924 lbs of dried white beans. This will provide 2,436 meals! 

    Volunteers help provide hunger relief with repacking and sorting of food, total statewide 53,599 hours and 21,220 volunteers. That is equivalent to 24 full time employees! Volunteering gives you a deeper connection to your local community. To learn more about volunteering with the Idaho Foodbank, click here.


    The Foodbank feeds 179,000 Idahoans monthly through their six Programs:

    • Backpack: The Idaho Foodbank’s Backpack program ensures that students who are chronically hungry have access to adequate food over the weekend by providing them with a backpack full of nutritious, kid-friendly food every Friday during the school year.
    • Mobile Pantry and School Pantry: School Pantries are a natural extension of the Backpack program .  If children who receive weekend Backpacks are dealing with food insecurity, it makes sense that their siblings are, too. This program helps provide families with food through a pantry set up inside the school, where access is convenient for both students and family alike. The Mobile Pantry Program distributes dry and frozen food to underserved, usually rural, communities. This program helps populations that do not have access to, or have difficulty accessing, food assistance.
    • Picnic in the Park: School’s out for the summer! No more classes, homework, or tests. However, for some students, when school is out, that means no more guaranteed meals.
    • Cooking Matters: Share Our Strength's Cooking Matters is a cooking-based nutrition education program which empowers individuals and families with the skills, knowledge, and confidence to prepare healthy and affordable meals.
    • Health and Nutrition: Helping People Move From Hunger to Health Nutritious Food Growers, processors, manufacturers and grocery stores donate nutrient-dense foods essential for a healthy diet.
    • Senior Nutrition: AARP estimates that 52% of our more than 110,000 senior residents rely on Social Security for half of their family income. Unfortunately, almost one in four Idaho seniors depends on Social Security for 90% or more of their family income. It’s not surprising then that when you factor in out-of-pocket medical expenses, 15% of our older residents are living in poverty.

    Roasted Patty Pan with Gremolata and Charred Lemon

    Total Time: 25 minutes

    Servings: 4

    Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!

    Ingredients

    Gremolata

    • 1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)
    • 1 clove garlic, papery skin removed
    • 1 tsp of sea salt
    • zest from two organic lemons (washed and dried)

    Patty Pan Squash

    •     1.5  lbs of Patty Pan Squash
    •     1 tsp sea salt
    •     1.5 tsp of fresh cracked pepper
    •     1/2 tsp of sumac
    •     2 tbsp of extra virgin olive oil
    •     2 organic lemons reserved from zesting

    Preparation

    Gremolata

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    1. Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.
    2. Finely chop the parsley. It should be less than 1/2 cup.
    3. Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside
    4. Reserve lemons for the squash.

     

    Patty Pan Squash

    1. Preheat oven to 450°F.
    2. Cut patty pan squash into quarters.
    3. Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .
    4. Place the seasoned squash single layer into a roasting pan.
    5. Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.
    6.  Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.
    7. Immediately sprinkle the Gremolata over the roasted summer squash and plate.

    Serving Suggestion

    Squeeze caramelized lemon over the dish right before serving.

    Find more information about summer squash here at Stronger Together

    August Cheese of the Month!

    Save 20% ALL August Long on This Cheese!

    Leave it to the Beehive boys to create another unique, delicious cheese!

    As Beehive’s newest addition to the family, Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April. The creaminess of this Jersey cow cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.

    Pairing suggestions

    • Fruit-forward or floral wines, pilsners, and chocolate stouts
    • Rustic Bakery Tart Cherry Crostinis, savory scones, biscuits, or marmalade

    Content thanks to Beehive Cheese

    Melon and Prosciutto Caprese Salad with Mint

    Total Time: 15 minutes

    Servings: 4

    Cantaloupe or Honeydew and prosciutto may seem like an unlikely pair, but the salty-sweet mix is a refreshing twist on the classic caprese salad.

    Ingredients

    •     8oz container of fresh mozzarella balls
    •     ½ cup mint leaves
    •     1 tablespoon of honey
    •     2 tablespoons fresh orange juice
    •     1 tablespoon olive oil
    •     Sea salt
    •     1 2-3 pound melon, seeds and rind removed, slice 1 inch lengthwise
    •     1 tablespoon of white wine vinegar
    •     2 tablespoons of balsamic glaze
    •     6-8  thinly sliced prosciutto

    Preparation

    1. Mix orange juice, honey, and olive oil in a small bowl.
    2. Toss melon with white wine vinegar in a large bowl; season generously with salt. Transfer melon to a platter, drape prosciutto and tear the fresh mozzarella cheese into bite-size pieces and scatter over top; arrange mint leaves onto the salad.
    3. Carefully spoon dressing over and drizzle with balsamic glaze.

    Uncorked! Grand Opening

    Grand Opening Weekend, Friday-Sunday July 27-29

    We are soooooo excited to announce the Grand Opening of our newest viticultural adventure, the Uncorked! Wine Bar. 

    Join us for our Grand Uncorking Friday, July 27 at 2 pm

    We'll be popping some bubbly and raising a toast to all the people that made our newest business into a reality.

    Throughout our Grand Opening Weekend, we'll be serving up tastings of cava to celebrate, and we'll have a slew of free tastings as well. Here is the lineup:

    • Friday 5-8 pm
    • Saturday 2-8 pm
    • Sunday 12-5 pm

    Uncorked! offers a rotating selection of wines by the glass, beer and cider on tap, wine flights, a delicious made-from-scratch food menu, and more!

    The Wine Bar is located at 804 W Fort Street. The main entrance is on Fort Street, but you may enter via the Wine Shop as well. Come see what it's all about!

    Uncorked! Hours:

    • Monday Closed
    • Tuesday-Thursday 3-9 pm
    • Friday-Saturday 2-10 pm 
    • Sunday 12-8 pm

    Please note: Uncorked! Wine Bar is 21+ only

    Fig and Walnut Bostock

    By: bon appétit

    Total Time: 45 minutes

    Servings: 4

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    Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

    Ingredients

    walnut crème

    •     1 cup walnuts
    •     4 tablespoons (½ stick) unsalted butter, room temperature
    •     ¼ cup honey
    •     1 large egg
    •     ¼ cup all-purpose flour
    •     ¾ teaspoon baking powder
    •     ¼ teaspoon kosher salt

    Assembly

    •     2 large eggs, beaten to blend
    •     8 slices 1”-thick brioche, preferably day-old (from about 1 medium loaf)
    •     8 large fresh figs, quartered
    •     4 tablespoons (½ stick) unsalted butter, melted
    •     2 tablespoons honey
    •     Powdered sugar (for serving)

     

    Preparation

    walnut crème

    1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8–10 minutes; let cool. Pulse in a food processor until finely ground.
    2. Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.

        DO AHEAD: Walnut crème can be made 1 week ahead. Cover and chill.

    Assembly

    1. Preheat oven to 350°. Whisk eggs and 1 tsp. water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 Tbsp. walnut crème. Top with figs, cut sides up. Brush figs with butter and drizzle with honey.
    2. Bake bostock until edges are golden brown and figs look softened and juicy, 20–25 minutes. Transfer baking sheet to a wire rack and let bostock cool.

    Serving Suggestion

    Dust with powdered sugar just before serving.

    Nutritional Information

    Calories (kcal) 450 Fat (g) 30 Saturated Fat (g) 13 Cholesterol (mg) 155 Carbohydrates (g) 42 Dietary Fiber (g) 2 Total Sugars (g) 23 Protein (g) 8 Sodium (mg) 280

    Recipe by Kristen Murray, Måurice, Portland, OR, Photos by Eva Kolenko courtesy of bon appétit. Find more information and recipes at www.bonappetit.com

    Tomatillo Gazpacho

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    By: EatingWell.com

    Total Time: 30 minutes

    Servings: approximately 4

    This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting feta for the shrimp.

    Ingredients

    •  2 tablespoons extra-virgin olive oil, divided
    • 3 cloves garlic, chopped
    • 1 English cucumber, halved lengthwise and seeded
    • 1 avocado, halved and pitted
    • 1 pound tomatillos, (see Tip), husks removed, chopped
    • 1 green bell pepper, chopped
    • 1-2 jalapeño peppers, seeded and chopped
    • 1 15-ounce can reduced-sodium chicken broth, or vegetable broth
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 12 ounces cooked and peeled shrimp, chopped
    • 1/4 cup green olives, chopped
    • 2 scallions, sliced

    Preparation

    1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
    2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.
    3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.
    4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

    Serving Suggestion

    Serve with cheese quesadillas or some tortilla chips.

    Tips & Notes

    Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

    Nutritional Information

    327 calories, 18 g. fat, 0 mg. cholesterol, 793 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 26 g. protein, 1 mg. added sugars

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