No-Prep Stir-Fry!

This stir fry recipe is silly easy to make thanks to our new Fresh Cut produce program, where we pre-prep the same produce we sell in the store right here in the Co-op kitchen! This recipe needs no prep work, just throw everything in a wok and you're done less than 10 minutes later :)


  • 1 pack Fresh Cut stir-fry mix
  • 1 pack stir-fry beef 
  • 2 tbsp sesame oil (or sub)
  • Soy sauce (or stir-fry sauce of choice)


  • Heat oil of choice in a large wok or skillet over medium-high heat
  • Brown beef (about 3-4 minutes)
  • Add vegetable mix and cook 2 minutes
  • Add soy sauce and continue to cook until veggies are tender (about 2 minutes)

Nectarine Baked Coconut Shrimp



  • 1 lb shrimp, peeled & deveined
  • 1/3 cup cornstarch (or sub)
  • 1 tsp sea salt
  • 1/4 tsp organic paprika
  • 1/8 tsp cayenne pepper
  • 2 egg whites
  • 1 cup shredded coconut


  • 2 cups nectarines, diced
  • 2 tbsp butter
  • 2 tbsp brown sugar (or sub)
  • 1/2 - 1 tbsp fresh chopped basil



  • Preheat oven to 400F.
  • Combine nectarines, butter, and brown sugar in a medium saucepan over medium heat. When butter has melted and nectarines begin to break down, mash with potato masher. Continue to cook until slightly thickened (about 10 minutes).
  • Remove from heat and stir in basil to taste (if you really like the taste of basil go with 1 tbsp).
  • While sauce is cooking, combine cornstarch, salt, paprika, and cayenne in a bowl. Put the egg whites in their own bowl, and the coconut in yet another.
  • Holding shrimp by the tail, dip in the cornstarch, egg white, and then coconut. Make sure to coat evenly and tap off any excess. (You may have use your fingers to help the coconut stick).
  • Place shrimp on a baking rack on top of baking sheet.
  • Bake until slightly browned (about 15 minutes), flipping once after about 7 minutes. Serve with dipping sauce.

July Cheese of the Month!

This Cheese of the Month is $4 off all month long!


Fol Epi® is a cow's milk cheese produced in the Loire Valley of France. It is very protein-rich, making it a perfect choice for the health-conscious gourmet cheese lover. The words "Fol Epi" mean "wild wheat stalk" in French – a fitting name for this smooth cheese enrobed in a golden-brown rind. The name is reminiscent of its unique loaf shape and its distinctive rind design with embossed decoration. Fol Epi has a nutty taste, similar to a fine Emmental. It is an excellent cheese for snacking or for serving with hearty breads, fruits, or in salads. Ideal for snacks, it's also available in convenient slice packaging for your gourmet sandwiches.


Fol Epi's Origin

Fol Epi is produced in Pays de Loire, a region of France widely known for its dairy production. Its unique recipe is inspired by Emmental cheese. The cheese is aged up to three months to achieve its distinctive taste. Compared to a Swiss-style cheese, Fol Epi is sweeter and less bitter or rustic, making it the perfect choice for those with sensitive palates. It is more delicate in flavor, but still has the traditional holes of a Swiss cheese, and is assertive enough to not be overpowered by other ingredients. Fol Epi has a somewhat sweet nutty and fruity flavor. Enjoy Fol Epi as an appetizer…serve it in cubes with cherry tomatoes or in other salads…slice it on your sandwich…or just nibble on it! Melting Fol Epi on a gratin will enhance its nutty taste. Fol Epi goes well with Chardonnay, Sauvignon, Merlot and Pinot Noir wines.


Recipe: Fol Epi Soufflé


  • 4 oz. Fol Epi® Cheese, cut into small dice
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 tsp. pepper
  • 1/4 tsp. nutmeg


  • Melt the butter in a saucepan, add the flour, stir with a whisk, pour in the milk and whisk until boiling.
  • Remove from heat and mix with the Fol Epi. Add the pepper, nutmeg and the egg yolks.
  • Beat the egg whites until stiff and gently fold in with a spatula.
  • Pour into a soufflé dish that has been buttered and floured, bake in a preheated oven at 350°F for approximately 25 minutes. Serve immediately.

Content and recipe thanks to Ile de France.

4th of July Party Planning Guide

Our Wellness Fair is June 25th!

Summer is finally here, and it's a great time to spend more time outside getting active! We're celebrating the start of summer with a Wellness Fair on June 25th. All of the items in our Wellness & Beauty departments will be 20% off all day!

20% off* Wellness & Beauty June 25th!

This is perfect for stocking up on your favorite supplements & beauty products, and it's a great opportunity to try something new you've had your eye on!

We're also going to have some amazing classes and workshops going on at the Village location, including Kids YogaSmoothiesSuperfood Bites, a Raw Chocolate DemoNatural Techniques for Beautiful Hair, and Vitamins 101. Plus, both stores will be having free samples throughout the day. Enter to win a kayak or cookware set at the Village, and a backpack or hydration pack in the North End. Mark your calendars; it's going to be an amazing time!

*All regularly priced items. Discount may not be combined with another discount or coupon.

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.