Shrimp Quesadillas


  • 1 cup Co-op Red Chili Hot Sauce
  • 12 large shrimp, peeled, deveined
  • 2 tbsp organic olive oil
  • 1 organic onion, diced
  • 1 organic green bell pepper, choped
  • 1 organic red bell pepper, chopped
  • Kerrygold grass fed butter
  • 6 Local Tortilla Revolution Tortillas
  • 2 cups grated cotija cheese (or Monterey jack)
  • Sour cream (optional)
  • Fresh cilantro leaves (garnish)
  • Lime wedges (garnish)


  • Toss shrimp in hot sauce and set aside
  • In a large skillet, cook onions and bell peppers over high heat until browned. Remove from skillet and set aside.
  • In the same skillet, cook shrimp and sauce, stirring only occasionally until shrimp are opaque (add water if needed). Remove and chop shrimp into 1" pieces.
  • In a clean skillet, melt butter over medium heat. Place a tortilla inside, and layer cheese, vegetables, and shrimp on top. Top with extra cheese and add second tortilla. Cook on both sides, adding butter as needed.
  • Remove tortilla and repeat with the rest of tortillas.
  • To serve, cut tortillas into wedges and garnish with sour cream, cilantro, and lime.

The Perfect Guacamole


  • 3 organic avocados, halved, seeded, and peeled
  • 1 organic lime, juiced
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 organic onion, diced
  • 1/2 organic jalapeno pepper, seeded and minced
  • 2 organic Roma tomatoes, seeded and diced
  • 1 tbsp cilantro, chopped
  • 1 clove garlic, minced


  • Toss prepared avocados and lime juice in a large bowl until evenly coated.
  • Drain lime juice and reserve.
  • Mash salt, cumin, and cayenne into the avocado
  • Stir in onions, jalapeno, tomatoes, cilantro, and garlic.
  • Stir in reserved lime juice
  • Let sit for one hour before serving.

Sunflower Chickpea Sandwich

This whole recipe can be prepared for less than $2/serving
thanks to our Co+op Basics Program!


  • 15 oz can Field Day garbanzo beans, rinsed and drained
  • 1/4 cup roasted sunflower seeds*
  • 3 tbsp mayo (check out our Vegan options!)
  • 1/2 tsp dijon mustard
  • 1 tbsp maple syrup (or sweetener of choice)
  • 1/4 cup chopped red onion
  • 1 tsp dill*
  • Franz Great Seed Bread


  • In a large mixing bowl, mash garbanzo beans with a fork lightly for a creamy texture
  • Add all other ingredients but the bread and mix with a spoon, adding salt and pepper to taste
  • Toast bread
  • Put desired amount of filling between bread, and enjoy!
  • Bonus: Mix together 1/4 cup hummus, juice from 1/2 lemon, 1 tsp dill, 2 cloves minced garlic to make some garlic herb sauce you can spread on the sandwich! (Use water to thin to desired consistency)

* = available in bulk
bold = part of our Co+op Basics Program

Owner Drive

Co-Owner Benefits Include:

  • Becoming a Co-Owner is more than getting a membership. You actually own a piece of the only community-owned grocery store in Ada County, and get to vote for our Board of Directors.

  • An annual patronage dividend based on your spending for the year.

  • A monthly 10% discount that can be used any day you choose, all day, at any of our locations.

  • Access to special Co-Owner sales each month.

  • Discounts on our classes.

  • Local discounts on goods and services from businesses that are part of our Local Co-Operators program.

  • A friendly and knowledgeable crew ready to help you make informed purchases that meet your needs.


The Equity You Invest is Put to Work By:

  • Creating a healthier community that supports individuals in need through our Community Involvement.

  • Supporting the local food system by prioritizing locally sourced products.

  • Growing the local economy by ensuring more dollars stay in Idaho.

  • Creating local jobs, and providing a living wage and benefits to more than 200 employees.

On the Go Granola Bars

This whole recipe can be prepared for less than $2/serving
thanks to our Co+op Basics Program!


  • 1 cup pitted organic dates*
  • 1/4 cup local honey*
  • 1/4 cup creamy peanut butter*
  • 1 cup roasted organic almonds, chopped*
  • 1 1/2 cup organic rolled oats* (GF option*)

* = available in bulk
bold = part of our Co+op Basics Program


  • Run dates in a food processor until bits are small (1 minute)
  • Optional: Toast oats in 350 oven until golden brown (15 minutes)
  • Combine oats, almonds, and dates in a bowl
  • In a small saucepan, warm honey and peanut butter over low heat, stirring until combined
  • Stir in oat mixture slowly until well combined
  • Line a 8x8" baking dish with parchment paper or plastic wrap
  • Pour in mixture and press down until flattened (be careful of the temperature)
  • Cover pan and place in fridge until hardened (15 minutes)
  • Take hardened mixture from pan and chop into desired bar size

Slow Cooker Taco Soup

This whole recipe can be prepared for less than $2/serving
thanks to our Co+op Basics Program!

Here's a great recipe that you can just throw together in your slow cooker before leaving for the day! Ready in 8 hours 10 minutes and serves 8.


  • 1 lb ground beef
  • 1 organic onion, chopped
  • 1 (16 oz) can chili beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can whole kernel corn
  • 1 (8 oz) can tomato sauce
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (4 oz) can diced green chili pepper
  • 1 package taco seasoning mix


  • Brown ground beef in a medium skillet and drain juice.
  • Mix all ingredients in a slow cooker and heat on low for 8 hours.
  • Optional: Serve with shredded cheese, tortilla chips, and/or sour cream.

Bold items are part of the Co+op Basics Program.

Be the Change with B Corporations

Thank you for B-ing the Change by shopping at the Co-op!

Many of the companies carried in our stores, such as Plum Organics, Garden of Life, and Dr. Bronner’s, are Certified B Corporations. B Corporations are leaders of a global movement of people using business as a force for good™. They meet the highest standards of overall social and environmental performance, transparency and accountability and aspire to use the power of business to solve social and environmental problems. There are more than 1,500 Certified B Corporations in over 120 industries and 40 countries with 1 unifying goal – to redefine success in business.

When you choose to purchase products from these companies, you, too, can B the Change! You can support B Corporations throughout the store by following the B the Change signs noting B Corp brands on promotion and by looking for the Certified B Corporation seal on products throughout the aisle to support B Corps like Guayaki, Dr. Hauschka, The Honesty Company, and Seventh Generation!

Learn more at


Moroccan Roasted Chicken

This whole recipe can be prepared for less than $2/serving
thanks to our Co+op Basics Program!

Who said eating on a budget has to be boring? This recipe uses the traditional Moroccan seasoning ras el hanout (similar to garam masala in Indian cuisine). It literally means "head of the shop" or "top shelf", which implies it is the best mixture of spices the seller has to offer. Used in this recipe, it results in a light but complex flavor that pairs beautifully with the caramelized onions and honey. This dish serves 4 and takes about 30 minutes to prep and cook.


  • 1 tbsp olive oil*
  • 1 tbsp ras el hanout (see notes for sub options)
  • 2 skinless boneless chicken breast, halved
  • 1/2 tsp kosher salt*
  • Cooking spray
  • 1 tbsp grass fed butter
  • 2 cups sliced organic onions
  • 2 tsp honey*
  • Lemon wedges (optional)


  • Preheat oven to 350°F.
  • Add olive oil to a large ovenproof skillet over medium-low heat.
  • Add ras el hanout to pan and cook, stirring frequently, until toasted (3 min)
  • Combine cooked spices and chicken breast halves in a sealable bag, shaking until chicken is well covered. Let marinate at room temperature for 10 minutes.
  • Remove chicken from bag and sprinkle with half of the salt. 
  • Coat pan with cooking spray. Turn heat to medium high and add chicken to pan, cooking for 4 minutes. Turn chicken, and cook for another minute.
  • Remove chicken from pan and add butter to pan, swirling to coat.
  • Add onion and remaining salt to pan, sauteing until onion starts to brown (2 min)
  • Return chicken to pan and drizzle with honey. Place pan in oven and bake for 10 minutes or until chicken is done.
  • Serve with lemon wedges if desired.


  • Starred items (*) are available in bulk. Bolded items are part of the Co+op Basics Program.
  • Ras el hanout can be substituted with ground coriander OR equal parts paprika, coriander, ginger, and a pinch of saffron.

Roasted Beet Salad

Ingredients on sale this week
Check out our flyers


  • 1 lb organic red beets, trimmed
  • 1 lb organic gold beets, trimmed
  • 2 1/2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 1/2 tsp honey
  • 1/2 tsp minced organic garlic
  • Salt & pepper to taste
  • 4 cups greens of choice
  • 1/2 cup crumbled goat cheese


  • Preheat oven to 375°F
  • Wrap beets in foil and bake for 1 hr 20 minutes until tender. Remove from oven and cool.
  • Combine oil, vinegar, honey, garlic, salt, and pepper in a medium bowl. Whisk until combined. Pour half of mixture into separate bowl.
  • Spread greens over serving platter.
  • Remove skin from cooled beets and cut into wedges. Add red beets to one bowl of mixture and gold to the other bowl, tossing each to cover. Arrange beets over watercress, sprinkling with salt, pepper, and cheese to taste.
  • Drizzle remaining mixture over the top and serve.

Cod Piccata with Roasted Asparagus


  • 1 lb organic asparagus, trimmed
  • 1 lb cod fillet, sliced into four pieces
  • 2 tbsp lemon juice
  • 1 tsp lemon-pepper seasoning
  • 1/2 tsp garlic powder
  • 2 tbsp butter, cubed
  • 2 tsp capers


  • Preheat oven to 400°F
  • Place asparagus in an 11 x 17 inch baking dish. Add 1/4 cup water to dish.
  • Arrange cod over asparagus. Dot with butter. Sprinkle remaining ingredients on top.
  • Bake uncovered for 12-15 minutes, or until fish flakes and asparagus is tender.

Spring Salad with Strawberries


  • 2-3 organic spring onions 
  • 1 organic avocado 
  • 1 large organic grapefruit 
  • 1 tsp sea salt 
  • 1 tsp  ground black pepper 
  • 4oz organic spring greens or spinach 
  • 1 cup sliced fresh organic strawberries 
  • 1/2 pound organic asparagus, trimmed and shaved into strips with a vegetable peeler


  • To make the dressing, puree spring onions, avocado, grapefruit juice, salt and pepper in a blender or food processor until smooth. 
  • In a large bowl, toss greens, strawberries and asparagus together.
  • Transfer to plates, drizzle with the dressing and serve. 
  • Extra dressing will keep one day refrigerated.

Treefort V


Like pretty much everyone else in Boise (and beyond), we are so excited about Treefort! There are so many awesome things going on during the festival that it’s hard to decide just what to do. But if you want in on some awesome Co-op action, we have a few suggestions for you:

Stop by our booth Friday-Sunday for free high fives and a chance to win some awesome prizes. We’ll have our bicycle-powered smoothie blender Saturday and Sunday mornings, so have a seat and make yourself a treat!  We’re giving away pieces of organic fruit and some beverages throughout the weekend (while supplies last), as well as some other awesome samples to keep you Fortified. We’ll be just outside the main stage on Grove. Come show us some love!

Plus, keep an eye out for our dancing green squirrel at random intervals throughout the weekend.


How can we not love the idea behind Foodfort? Not only are we super excited about this addition to the Treefort family, but we’ll be part of the action!

On Friday evening, head to the Owyhee for a screening of the documentary Just Eat It: A Food Waste Movie. Following the movie, join Mo Valko from the Boise Co-op and Amy Gunderson from Bittercreek Ale House’s worm composting program for a discussion about reducing food waste.

On Saturday evening, join Wayne Elias from the Boise Co-op, who will be featured for the panel discussion The Cure: Charcuterie 101. He’ll be taking questions along with other Boise chef Kristopher Ott of Fork & Alavita.

View the whole Foodfort schedule here.


Going to Yogafort? ReFortify with free coconut waters and organic apples from the Boise Co-op. While supplies last. Check out the schedule here.

Need a break from the festival? Show your wristband at the Boise Co-op (North End or Village stores) and get $2 off a whole sandwich or burrito! All festival long.

Plus, if you snag one of the awesome stainless steel Treefort cups this year, make sure you hold onto it. That Boise Co-op squirrel will be sure to net you some sweet deals on pints in the future….

Slow Cooker Corned Beef

Ingredients on sale this week!
Check out our sales flyers →


  • 6 1/2 lb corned beef
  • 6 heads organic garlic
  • 6 medium organic carrots
  • 6 medium organic red potatoes, halved
  • 2lb head of organic green cabbage, cut into wedges
  • Mustard and horseradish (for serving)


  • Place the corn beef, garlic, and 6 cups water in slow cooker. Cover and cook on high for 5 hours 30 minutes.
  • Add 4 cups of water and cook on low till tender, about 1 hour 30 minutes.
  • Add carrots and potatoes, cover and cook on high until almost tender, about 2 hours.
  • Add cabbage and cook until tender, about 45 munutes.
  • Remove the beef and carve across the grain in 1/3" slices. Keep slices together and return to slow cooker, cooking for 15 minutes. Serve with mustard and horseradish.

Paleo Potato Leek Soup


  • 1 organic onion, chopped
  • 3 cloves organic garlic, minced
  • 2 tsp ground cumin
  • 1 tbsp coconut oil (or grassfed butter)
  • 3 large organic leeks, top of stem removed and sliced round
  • 4 cups organic chicken stock
  • 4 organic sweet potatoes, peeled and cubed
  • 1 can organic coconut milk
  • Salt and pepper to taste


  • Saute onions in the oil in a large sauce pan over medium heat, stirring frequently, until onions become translucent.
  • Add garlic and leeks to the pan, continuing to stir for about 3 minutes.
  • Add cumin and stir until well incorporated.
  • Add stock and potatoes, bringing to a boil. Let simmer for about 15 minutes, or until potatoes are soft.
  • Remove from heat and stir in coconut milk. Season with salt and pepper.
  • Puree in blender and serve immediately.