Easy Peasy Peach Cobbler

This whole recipe can be prepared for less than $1/serving
thanks to our Co+op Basics Program!


  • 1/2 cup grass-fed butter
  • 1 cup flour*
  • 2 cups fair trade sugar*
  • 1 tbsp Bob's Red Mill Baking Powder
  • Pinch salt*
  • 1 cup milk
  • 4 cups fresh organic peaches, sliced
  • 1 tbsp fresh juice from organic lemon
  • Cinnamon or nutmeg (optional)


  • In the oven, melt butter on low in a 13" x 9" baking dish
  • In a large bowl, combine flour, 1 cup sugar, baking powder, salt, and milk. Stir until ingredients are moist.
  • Remove dish from oven, and set oven to preheat 375°. Pour batter into the baking dish until evenly distributed. Do not stir.
  • In a medium saucepan, bring remaining ingredients to a boil over high heat, stirring constantly. Pour over batter.
  • Bake for 40-45 minutes, until golden brown.

Pair it with the perfect ice cream!

Our Madagascar Vanilla organic ice cream is delicious, and if you're looking for a dairy-free option you should definitely check out the vanilla ice cream from Nada Moo that we just brought in. Yum!



Yields 10 servings. Starred (*) items are available in bulk, and bolded items are part of the Co+op Basics Program. 

Cheese of the Month + Asparagus Fig Pizza!

June's Cheese of Month is a perfect way to welcome summer! Laura Chenel's Summer Fig Pure Goat Milk Cheese is deliciously sweet with the refreshing tanginess of citrus. It's perfect with local fruit, crackers, or a glass of sparkling wine. Or, get creative in the kitchen and try it in our Summer Fig & Asparagus Pizza recipe below!

This delectable cheese is only $4.99 all month! (reg $6.49)


Summer Fig & Asparagus Pizza


  • 6 asparagus spears, trimmed, halved, and cut into 1" pieces
  • 3 tbsp extra-virgin olive oil
  • 1 pack Co-op Housemade Pizza Dough
  • 14oz can diced tomatoes, drained
  • Laura Chenel's Summer Fig Pure Goat Milk Cheese
  • 3 tbsp marjoram
  • 1/4 tsp crushed red pepper


  • Preheat oven to 400°F
  • In a medium bowl, toss asparagus in oil until evenly coated.
  • Spread pizza dough over baking sheet, rolling out to desired thickness.
  • Spoon tomatoes and asparagus over dough, leaving room for crust.
  • Bake for 7 minutes, remove from oven, and crumble goat cheese liberally over pizza.
  • Sprinkle with spices, and return to oven, baking until crust is golden around the edges (about 9 minutes).

Introducing Our Co-op Kids Menu!

Bringing the whole family in for a bite to eat is easier than ever with our New Co-op Kids Menu! Even your pickiest eaters are sure to enjoy our housemade mac & cheese, pizza, grilled cheese, and kid-sized burritos! If they like to keep it simple we even have the classic PB & J on local bread! The entrees are only $3.99 and they come with a healthy side of fruit or veggies. Check out the menu below!

The Perfect Grilled Steak


  • 4 New York Strip Steaks, trimmed (on sale this week!)
  • 2 tbsp extra-virgin olive oil
  • Szeged Steak Rub


  • Let steaks sit at room temperature, covered, for about 20 minutes before grilling
  • Crank your grill up to high and coat steaks completely in olive oil
  • Season liberally with Szeged Steak Rub (warning: this stuff is absolutely delicious!)
  • Set steaks on grill and cook until slightly charred (4 minutes)
  • Flip steaks and grill another 3+ minutes (see below to determine which temperature to cook to)
  • Remove steaks from grill, cover, and let sit for about 5 minutes before serving

The Perfect Steak: Get Out the Thermometer!

Medium-Rare: 135°F
Medium: 140°F
Medium-Well: 150°F


Note: Consuming raw or undercooked meats may increase your risk of foodborne illness. The U.S. Department of Health & Human Services recommends beef be cooked to 145°F with a 3 minute rest time.

Almond Banana Muffins

This recipe can be prepared for less than $1/serving
thanks to our Co+op Basics Program!


  • 2 eggs*
  • 2 ripe organic bananas
  • 3 tbsp local honey*
  • 3 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal*
  • 1/2 + 2 tbsp oat flour*

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


  • Preheat oven to 350°F. Line an eight-serving muffin tin with paper liners.
  • In a large bowl, mix eggs, then add bananas and mash. Add honey, baking powder, almond milk, and stir to combine.
  • Add in the remaining ingredients and stir to combine.
  • Bake for 25-30 minutes or until an inserted knife comes out clean.
  • Remove from oven and let sit 5 minutes. Remove from pan and let cool.
  • Top with chopped nuts if desired.

Culinary Walkabout

We're so exciting to be a part of this year's Culinary Walkabout. We'll be handing out samples of our delicious Red Beet Tabouleh Salad!

Culinary Walkabout is an annual  fundraiser that mixes delicious fare and culinary competition, all for a great cause. A talented group of local chefs unite to help raise money for Metro Meals on Wheels by dishing up their most creative cuisine. It's a palate-pleasing way to support senior citizens who rely on Metro Meals on Wheels for their daily nutrition. 

In addition to the delicious food, there will be:

  • 25-Chef Competition
  • Silent & Live Auctions
  • No Host Bar
  • Jazz Band

The 2016 Culinary Walkabout is May 11th, 2016, from 6-9 p.m. at Boise Centre. 

You can purchase tickets & tables here.  (select "Culinary Walkabout" in Donation Designation field)

Fajitas Made Easy!


  • Co-op Housemade Beef or Chicken Fajita Mix
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 2 large organic onions, slivered
  • 3 organic bell peppers (get several colors if possible)
  • 2 cloves organic garlic, minced
  • 12 Local Tortilla Revolution Tortillas
  • Co-op Made Salsa and sour cream for garnish (optional)


  • Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken or beef and cook, stirring occasionally, until cooked through (add water if needed to prevent drying).
  • Remove from skillet and set aside, covering to keep warm.
  • Add another tablespoon of oil to the skillet and cook onions and peppers until tender and partially caramelized (3-4 minutes)
  • Add garlic, chili powder, paprika, and cumin and cook, stirring for two more minutes. Combine with cooked meat and serve with warm tortillas and garnish.

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