Recipe Information
Total Time: 30 minutes
Servings: 6

Want to make a Co-op favorite at home? Try this tasty recipe from our friends at Co+op, welcome to the table. Shakshuka (alternatively spelled “Shakshouka” in many places - both are correct) is a delicious dish of poached eggs immersed in a spicy, flavorful tomato and pepper stew. This American take on Tunisian cuisine is perfect for breakfast or dinner any day of the week!

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 3 cloves garlic, chopped

• 1 red bell pepper, chopped

• 1 teaspoon smoked paprika

• 1 teaspoon cumin, ground

• 1 teaspoon coriander, ground

• 1/4 teaspoon red pepper flakes

• 1 teaspoon salt

• 1 teaspoon honey

• 1 15-oz. can crushed tomatoes

• 4 cups salad spinach, chopped

• 6 large eggs

• 1/2 cup parsley, chopped

• 2 oz. feta cheese (optional)

Preparation

1. Drizzle the olive oil in a 12-inch skillet and place the pan over medium- high heat. Heat for a few seconds, then add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes. Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers. Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the crushed tomatoes. Raise the heat to bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted and dark green.

2. Use the back of a spoon to make 6 indentations for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.

3. When eggs are done to your liking, sprinkle with parsley and feta, if desired.

4. Serve 1 egg, with about a cup of the vegetable mixture, on each plate.

Serving Suggestion

Serve over warm pitas or toast, along with a side of chickpea salad or hummus.

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

• 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

• 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

• 1 bell pepper, chopped into 1 1/2 inch pieces

• 1 pint cherry tomatoes

• 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried rosemary

• 1/4 cup red wine

• 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12

Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.

Ingredients

• 12 large egg whites

• 1/2 teaspoon salt

• 1 15-ounce can chickpeas

• 4 leaves kale, chopped finely

• 1 large tomato, chopped

• 1/4 cup chopped fresh parsley

• 1 teaspoon dried thyme

Preparation

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl, reserve.

3. Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

4. Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Tips & Notes

• Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.

• Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.

Recipe Information
Total Time: 30 minutes
Servings: 4

In this time of year, cooks and gourmets all across the USA celebrate Cajun cuisine! This unique style of cooking was developed by Acadian chefs, exiled from Britain in the 18th century. Alone in a new land, surrounded by unfamiliar plants and animals, the descendants of the Acadians created an entirely new cuisine based on the ecology of what would later come to be known as southern Louisiana. Blackening is a technique that produces incredible flavor, but be warned - high-heat cooking is best done with cast iron!

Ingredients

• 1 tablespoon brown mustard seeds

• 4 cups shredded green cabbage

• 1/2 cup peeled and shredded carrot

• 1/2 cup green pepper, julienned

• 2 green onions, thinly sliced

• 1 mango, peeled, seeded and julienned

• 1 clove garlic, minced

• 1 tablespoon Dijon mustard

• 1 1/2 teaspoons curry powder

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• Pinch each of salt and ground black pepper

• 4 4- to 6-ounce salmon fillets

• 2 tablespoons Cajun spice mix

• 1 tablespoon vegetable oil

Preparation

1. In a small sauté pan, lightly toast the mustard seeds over medium heat. In a large bowl, mix together the cabbage, carrot, green pepper, green onion, mango, garlic, mustard, mustard seeds, curry powder, vinegar and olive oil. Season to taste with salt and pepper and set aside.

2. Rub the flesh side of each salmon fillet evenly with blackening spice.

3. Heat a large iron or heavy-bottomed skillet over medium-high heat. Lightly coat the skillet with vegetable oil. Place the salmon, skin side up, in the hot skillet and cook for 4-5 minutes until the seasonings form a crisp crust. Turn the salmon pieces over and cook another 2 minutes until salmon reaches desired doneness. Divide the slaw between four plates and top each with a serving of salmon.

Serving Suggestion

Serve this classic combination of slaw and blackened fish with sweetened cornbread and a green salad.

Recipe Information
Total Time: 7 hours,15 minutes; 15 minutes active
Servings: 4-6

Laissez les bons temps rouler! Mardi Gras is just around the corner, so you couldn’t ask for a better time to brush up on your cajun-style cuisine. In the mood to get creative? Swap collard greens in this recipe for organic chard - on sale right now at your Co-op for just $1.99 per bunch.

Ingredients

• 1 cup dried kidney beans

• 1/2 cup long grain brown rice

• 1 large red bell pepper, chopped

• 1 large carrot, chopped

• 1 bunch collard greens, chopped

• 5 cups water

• 2 tablespoons Cajun seasoning

• 1 teaspoon salt

Preparation

1. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. Drain beans.

2. Combine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Cover and set on low, and cook for 6 hours.

3. Open the cooker, add the salt and collard greens, and stir. Cover and cook for another hour.

4. When the beans are tender, serve or transfer to containers to refrigerate or freeze.

Serving Suggestion

Serve as a side dish to roasted chicken, or feature it as an entrée with a slice of cornbread.

Recipe Information
Total Time: 2 hours; 1 hour active
Servings: 12

So you’ve been building your skills in the kitchen, working on new recipes and developing your palate. It’s the perfect time to try a classic: old-fashioned lasagna with meat and tomato sauce. We suggest Alderspring organic, grass-fed ground beef for this recipe. It’s on sale now at a dollar off per pound at your Co-op’s Meat department!

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 large onion, chopped

• 2 cloves garlic, chopped

• 1/2 pound Italian sausage, crumbled

• 1/2 pound ground beef

• 1 teaspoon salt

• 25 ounces tomato puree

• 1 14.5-ounce can diced tomatoes

• 1 teaspoon dried oregano

• 2 pounds part-skim ricotta cheese

• 3 ounces (1 1/2 cups) grated Parmesan cheese, divided

• 2 large eggs, lightly beaten

• 1 pound lasagna noodles, uncooked

• 1 cup shredded mozzarella cheese

Preparation

1. Preheat oven to 400⁰F. Put on a large pot of salted water to boil for cooking the noodles.  Prepare a 9 x 13-inch baking pan by lightly oiling it. In a large pot, heat the olive oil and add the onions. Cook over medium high heat until softened and golden, about 10 minutes. Add the garlic, sausage, beef and salt, and increase the heat to high, stirring to crumble and brown the meat. When the meat is cooked, add the tomato puree, diced tomatoes and oregano. Bring to a boil, stirring, then reduce the heat to low and simmer until thick, about 10 minutes.

2. Cook enough noodles to make four layers of pasta in the pan—either 12 or 16 noodles, depending on their size. Undercook the noodles by 3 minutes; they will finish cooking when the lasagna is baked.

3. Meanwhile in medium bowl, combine ricotta cheese, 1 cup Parmesan cheese and eggs. Mix well.

4. Spread 1 cup sauce over the bottom of the 9 x 13-inch baking dish. Arrange 3-4 lasagna noodles in single layer. Spread 2 cups of the ricotta cheese mixture over noodles; dollop on 1 1/2 cups of spaghetti sauce. Arrange more noodles in single layer; press lightly into sauce. Top with 2 cups ricotta mixture, and 1 1/2 cups sauce, then place remaining noodles on top, pressing to make the noodles level. Spoon the remaining 2 cups of ricotta mixture over the noodles, cover with noodles, then cover with the remaining sauce, making sure to cover all the pasta completely. Sprinkle the mozzarella and remaining 1/2 cup Parmesan over the sauce.

5. Bake 45 minutes or until the cheese is browned and the sauce is bubbling.  Let stand 10 minutes before cutting.

Serving Suggestion

Serve this hearty lasagna with steamed broccoli and a green salad.

By: Co+op, welcome to the table

Recipe Information
Total Time: 50 minutes, plus 2 hours refrigeration; 30 minutes active
Servings: 8

This two-in-one recipe builds a delicious dessert that celebrates some of our favorite sweet flavors. Looking for a shortcut? Grab a couple of cookies from the Co-op and substitute for the made-at-home variety. We recommend the soft and delicious gluten-free chocolate chip cookies our Bakery is famous for.

Ingredients

Cookies

• 1/2 teaspoons blood orange zest

• 3/4 cup cocoa

• 1/2 cups powdered sugar

• 1/8 teaspoon salt

• 4 large egg whites 2 teaspoons vanilla

• 1 cup walnuts, coarsely chopped

Parfaits

• 6 cups nonfat Greek yogurt

• 1 1/2 cups powdered sugar

• 2 teaspoons vanilla

• 2 blood oranges

• Mint sprigs, for garnish

Preparation

1. Line a sheet pan with parchment paper. Heat oven to 350°F. Zest one orange into a small bowl, reserve. In a large bowl or stand mixer, whisk cocoa, sugar and salt. In a glass measuring cup, combine egg whites and vanilla, then slowly beat into dry ingredients on low speed. Beat at medium speed for 2 minutes, until glossy. Mix walnuts and zest into batter. Drop scant quarter-cup mounds 3 inches apart on the prepared pan, and use a spoon to spread the batter out to half-inch thick cookies.

2. Put sheet pan on the middle oven rack and reduce heat to 325°F. Bake cookies until thin cracks appear, about 15 to 17 minutes. Allow to cool completely before removing from the pan, peeling off the parchment paper if necessary.

3. Place yogurt in a medium bowl and stir in powdered sugar and vanilla; reserve. Cut an orange in half and squeeze juice from one half into a small cup. Use a knife to slice the rind and pith away from the remaining orange and half-orange, and then use a paring knife to remove segments from the white membranes. Cut segments in half crosswise.

4. To assemble, use eight wine glasses or glass ramekins. Break each cookie into 4 pieces. Place one-third cup of yogurt mixture in each glass or ramekin, then add 2 pieces of cookie. Top with another one- third cup yogurt, add 4 orange pieces and 2 more cookie pieces, then drizzle blood orange juice around the edge of glass. Repeat process.

5. Refrigerate for at least 2 hours, and garnish with sprigs of mint before serving.

Tips & Notes

It’s simple to cut this recipe in half when entertaining a smaller crowd, or to double the cookie recipe to have extras for snacking later! If you're not a fan of walnuts or absolutely love chocolate, you can substitute chocolate chips for all or half the walnuts in the cookies.

By: Robin Asbell

Recipe Information
Total Time: 15 minutes
Servings: 3 (3/4 cup)

Simple, easy, and tasty - this dip is perfect for your Super Bowl party. It’s the perfect time to shop, too, since fresh, organic avocados are just 99 cents each right now at your Co-op! You won’t have to look far, they’re right up front next to tomatoes, jalapeños, and everything else you need to make a delicious dip.

Ingredients

• 1 clove garlic, peeled

• 2 tablespoons fresh tarragon

• 1 large avocado

• 1/2 cup plain Greek yogurt, fat free or low fat

• 1/2 teaspoon salt

• Baguette slices, pita wedges, carrot sticks or sliced veggies for dipping

Preparation

1. In a food processor, mince the garlic and tarragon by pulsing and scraping the mixture down until the garlic is finely chopped. Add the avocado, yogurt and salt and process until smooth.

2. Transfer to a medium bowl and serve with dippers. Any leftover dip can be covered with plastic wrap pressed onto the surface of the dip to prevent air contact (which causes discoloration), for a couple of days.

Serving Suggestions

This dip makes a great after school snack for kids or as an appetizer. It's easy enough to whip up to feed a crowd of any size.

By: Co+op, welcome to the table

Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 8

Got a crowd coming in for the Super Bowl? Chips and dip are great on the side, and now with this recipe from our friends at Co+op, welcome to the table, you’ll have a centerpiece that will have your guests asking for more. Right now, fresh, organic avocados are just 99 cents in your Co-op’s produce department, so hurry in and take advantage of a great deal.

Ingredients

• 4 small boneless skinless chicken breast halves

• 1/2 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1/2 cup prepared hummus

• 1/2 large avocado

• 1 tablespoon capers, drained

• 2 large Kalamata olives, chopped

• 8 whole wheat slider buns or whole wheat dinner rolls

• 16 spinach leaves

Preparation

1. Heat oven to 400°F. Lightly oil a sheet pan.

2. Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.

3. Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.

4. On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

By: Robin Asbell

Recipe Information
Total Time: 13 hours; 40 minutes active
Servings: 6

The one-two punch of low-and-slow cooking plus the tenderizing enzymes found in pineapple makes this tender and delicious dish a treat for the senses. Plus, with pork shoulder roasts on sale in the Co-op Meat department at just $3.99 per pound, you’ll get a great deal on a delicious mexican-inspired dinner.

Ingredients

Shredded Pork

• 1 1/2 pounds pork shoulder roast with bone

• 1 small onion, chopped

• 1 8 oz pineapple chunks in juice

• 1 small orange, juiced

• 2 tablespoons white vinegar

• 2 tablespoons chili powder

• 4 large garlic clove, halved

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 medium lime (optional)

Tostadas

• 12 corn tortillas

• 1 15 ounce can of black beans, drained and mashed

• 1 avocado

• 1/4 cup cilantro leaves

Preparation

Shredded Pork

1. Place the roast in a slow cooker, then mix the remaining ingredients and pour over it. Cook for 10-12 hours on low until the pork is falling-apart-tender. Remove the pork and let cool 15-20 minutes, until cool enough to handle. Pull the meat off the bone, and remove and discard visible fat. Shred the meat by hand or with a fork and place in a bowl.

2. If desired, scoop out the pineapple, onion and garlic and reserve to make a salsa. Transfer the remaining juices to a glass cooking cup and chill, the fat will harden on the surface. Scoop the chilled fat from the top and discard. Put the remaining juices in a small pot and bring to a boil. Reduce to a strong simmer and cook to reduce to a syrupy sauce, about 10 minutes. When the juices are thick, remove from heat and pour over the shredded pork. At this point, you can divide the meat into the desired portions (1/4 cup per taco, 2 tacos per person) or freeze for later.

3. If making the salsa, puree the pineapple, onion and garlic and season to taste with salt and lime, and serve as a salsa.

Tostadas

1. Preheat oven to 350 degrees F.

2. Lay out the tortillas on two cookie sheets and place them in the oven for 15-20 minutes, or until crisp. Heat the mashed beans in a pan over medium heat on the stove, add a little water (as desired for consistency) and stir to keep from burning or heat in a bowl in the microwave. Spread each tortilla with beans, then top with diced avocado and pork. Garnish with a few cilantro leaves (and the optional pineapple salsa).

By: Lynne Vea

Recipe Information
Total Time: 20 minutes
Servings: 6-8

Fondue is easy to make at home - so wow guests with an impressive and delicious appetizer at your next dinner party. For extra decadence, replace the Gouda with our authentic cave-aged Swiss gruyere, on sale now at $2 off per pound.

Ingredients

• 6 ounces cheddar cheese, cut into small cubes

• 6 ounces Jack cheese, cut into small cubes

• 6 ounces Gouda cheese, cut into small cubes

• 2 tablespoons unbleached white flour

• 1 cup white wine

• 1 teaspoon grated shallots

• Pinch of nutmeg

• Salt and white pepper, to taste

• Crusty bread, for serving

Preparation

1. Dredge the cheeses in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer.

2. Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.

3. Serve with crusty bread.

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 6

Working on a New Year’s Resolution? Challenge yourself to build new cooking techniques and you might be surprised how much your skills can grow. Whether you resolved to jump-start your career as a professional chef or just to become more confident in the kitchen, you’ll love this recipe that will also give you an excuse to take advantage of our $2-off-per-pound sale on authentic, cave-aged Gruyere cheese!

Ingredients

• 6 portobello mushrooms,stems and gills removed

• 2 tablespoons olive oil

• 1 large yellow onion, diced (about 2 cups)

• 2 teaspoons minced garlic

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 12 ounces frozen spinach, thawed

• 1/4 cup low-fat milk

• 3 tablespoons sliced almonds

• 6 ounces shredded Gruyere cheese (approximately 1 1/2 cups)

Preparation

1. Preheat the oven to 375°F. Rub the portobello caps with a little olive oil, sprinkle with salt and pepper and place, tops down, on a sheet pan.

2. In a large skillet over medium-high heat, sauté the onions and garlic in the oil, and cook for a few minutes until the onions become soft.  Squeeze any excess liquid out of the thawed spinach, and add the Italian seasoning, salt, pepper and spinach to the onion and garlic mixture. Stir well, and sauté for another few minutes.  Add the milk, almonds, and half the shredded cheese; mix well. Taste the filling for salt and pepper.

3. Distribute the filling evenly among the mushroom caps and top with the remaining shredded cheese.  Bake for 15-20 minutes until mushrooms are tender and cheese is melted and beginning to brown.

Serving Suggestion

This classic appetizer is also delicious for dinner, with a side of buttered noodles or fettuccini and a drizzle of freshly-made pesto. Experiment with adding chopped sun-dried tomatoes, blue cheese or feta crumbles to the filling, or substituting chopped toasted walnuts or pine nuts for the sliced almonds.

By: Co+op, welcome to the table

Recipe Information
Total Time: 1 hour, 15 minutes total; 15 minutes active
Servings: 4

Whether you’re entertaining guests or just putting together a weeknight dinner, this recipe from our friends at Welcome to the Table is sure to impress. Less than five main ingredients means this stew comes together fast, so make sure you have everything on hand before you begin! Of course, the best way to shop for this recipe is to buy our Meat department’s Anderson Ranches lamb stew meat, on sale now for $2 off per pound.

Ingredients

The High Five (Four!)

• 1 pound lamb stew meat (cut in 1-inch cubes)

• 1 large onion, chopped

• 2 large carrots, sliced

• 1 15-ounce can diced tomatoes

Pantry and Kitchen Items

• 1 tablespoon canola oil

• 1/2 teaspoon salt

• 2 tablespoons curry powder

• 1 cup water or chicken stock

Preparation

1. In a large pot or Dutch oven, heat the canola oil over medium-high heat. Salt the lamb and sprinkle the pieces of lamb over the bottom of the pan. Let cook for a couple of minutes to sear, then stir and sear the other side for a minute.

2. Add onion and stir for a minute. Add carrot and curry powder and stir until fragrant. Add the canned tomatoes and water or stock, and bring to a boil. Reduce the heat to low, cover, and let cook for about an hour. Stir occasionally, adding water or stock if the stew is getting dry or sticking to the pan.

3. When the lamb is tender and the stew is very thick, taste and adjust the seasonings by adding salt or spice, if needed.

Serving Suggestion

Steamed basmati rice, naan flatbread (or pita) pair perfectly with this savory stew. Top your bowl with a sprinkle of chopped fresh cilantro, scallions or a dollop of plain yogurt to brighten up presentation and add contrast to the rich stew.

By: Robin Asbell

Recipe Information
Total Time: 40 minutes
Servings: 4

Hot, crispy, salty and savory, some would say that patatas bravas (spanish for “brave potatoes”) are the best way to enjoy potatoes! You’ll love them alongside this delightful homemade aioli dressing. Since lemons are on sale now for just $0.69 each, it’s a great time to learn this easy and satisfying technique to make it at home.

Ingredients

Potatoes

• 1 pound new potatoes

• 3 tablespoons tomato paste

• 3 tablespoons red wine vinegar

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, chopped

• 1/2 teaspoon red pepper flakes

• 1 teaspoon sweet paprika

• 1 teaspoon smoked paprika

• 1 teaspoon salt

Aioli

• 1/2 cup mayonnaise (or vegan alternative)

• 1 teaspoon fresh lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon extra virgin olive oil

• 2 cloves garlic, pressed

• 2 scallions, chopped

Preparation

1. Put the potatoes in a large pot with enough water to cover by an inch. Over high heat, bring water to a boil and reduce to a vigorous simmer. Cook the potatoes until they are tender when pierced with a paring knife, about 10 minutes, depending on the size of the potatoes. Drain and let cool. Cut the potatoes in half.

2. In a cup, stir the tomato paste and red wine vinegar and reserve.

3. In a large sauté pan, heat the olive oil, and add the garlic. Stir over medium heat until fragrant, then add the pepper flakes, paprika, smoked paprika and stir. Cook for a few seconds, then stir in the tomato paste mixture and salt. Add the potatoes to the pan and stir to coat, cook over medium heat until the potatoes are heated through and coated with sauce.

4. For the Alioli: Stir the ingredients together and keep chilled until time to serve.

5. Serve each diner about a cup of potatoes with 2 tablespoons of alioli over the top, sprinkled with scallions.

By Mark Thorne, Chair, Nominations & Elections Committee

Hey Co-op owners, it’s that time of year again! You know what I’m talking about….Co-op Board of Directors elections! If you have ever considered getting more involved with your Moscow Food Co-op community, then this is a perfect opportunity. There are three open seats in this year’s election. Board election packets are available at https://www.moscowfood.coop/boardelection, or you can pick one up at the Co-op’s Customer Service Desk. But don’t delay — the deadline for submitting an application is January 31, 2020.

Eligible candidates will be asked to attend a candidate orientation session on February 12, and participate in the annual Candidate Forum on March 23. The electronic voting period is Sunday, March 15 through Saturday, March 28.

I can honestly say that being a Board member is great experience, and there is the benefit of getting an 18% volunteer discount on all Co-op purchases! Email boardelections@moscowfood.coop with any questions, and thanks for considering running for the Board!

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 8

Winter on the Palouse can be harsh - so warm up with a delightfully flavorful recipe featuring some of the best flavors of the season. Remember to clean your leeks well! Split the layers apart and wash between them all to make sure you’ve eliminated dirt and sand - or just substitute with your favorite yellow onion. Right now, our deli has Gruyere at $2 off per pound, so grab some today for this tasty recipe from our friends at Co+op, Welcome to the Table!

Ingredients

• 3 tablespoons butter

• 3 large leeks, washed well, trimmed and thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 pounds russet potatoes, washed and diced into 1-inch pieces

• 1/2 cup white wine

• 4 cups vegetable or chicken broth

• 2 1/2 cups water

• 1/4 cup flour

• 8 ounces Gruyere cheese, shredded

• Salt and ground black pepper, to taste

Preparation

1. In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the sliced leeks and sauté for 5 minutes until leeks are soft. Add the garlic and thyme and cook for 2 more minutes, then add the potatoes, white wine, vegetable broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the potatoes are just tender.

2. While potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk the flour-water mixture into the soup once the potatoes are tender and simmer for another 5 minutes.

3. Remove the soup from heat, remove 2 to 3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot. Season with salt and black pepper and serve hot.

Serving Suggestion

This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham. Serve in small bowls with multigrain crackers for a warming and welcoming appetizer course.

Recipe Information
Total Time: 30 minutes
Servings: 6

The Palouse is famous for lentils - a legume that’s packed with protein, fiber, and flavor. Great for diets that don’t include a lot of animal proteins, lentils are a great source of the nutrition you need. Right now, shop our bulk department for a great deal: organic green lentils for just $1.99 per pound.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, peeled and diced

• 3 cloves garlic, peeled and minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 1/4 teaspoon cayenne

• 1/2 teaspoon cinnamon

• 1 1/2 cups green lentils, rinsed and drained

• 4 cups vegetable broth

• 2 tablespoons tomato paste

• Pinch each of salt and black pepper

• 1/4 cup chopped fresh cilantro

Preparation

In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent. Add the garlic and cook 1 minute, then stir in the spices and cook another minute. Add the lentils, broth and tomato paste and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for about 20-30 minutes or until the lentils are tender. Stir in the cilantro just before serving and taste for salt and pepper.

Serving Suggestion

Add 1/3 cup of cooked brown rice to each serving for a hearty vegetarian meal. You can adjust the heat of this dish by increasing the cayenne to 1/2 teaspoon. The lentils also make a great party appetizer, served with fresh pita bread for scooping

Recipe Information
Total Time: 45 minutes
Servings: 6

If you’re cooking for a crowd, we have a fun and decadent dessert that’s sure to impress. Looking for a way to use those pears you got from our 12 days of good food deal? Give this unique treat a try and wow you friends and family at dinner.

Ingredients

• 6 firm pears (not quite ripe),

• peeled with stems on

• 3 cups red wine

• 1 cup water

• 1 cup sugar

• 1/2 vanilla bean, split in half lengthwise

• 1 star anise

• 2 tablespoons honey

• 1 tablespoon lemon juice

Preparation

1. Choose a cooking pot that will hold the pears snugly. Place red wine, water, and sugar in the pot. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot; add the pods along with star anise, honey, and lemon juice.

2. Bring the liquid to a simmer and cook for about 5 minutes, stirring to make sure the sugar is dissolved.

3. Add the peeled pears, cover, and simmer for about 20 minutes until pears are tender.

4. Remove the pears and continue simmering the liquid until it becomes thick and syrupy. Use this syrup to glaze the pears before serving.

Serving Suggestion

Serve pears warm or cold, with a dollop of whipped cream or crème fraiche, if desired.

Recipe Information
Total Time: 1 hour; 30 minutes active
Servings: 4-6

It’s the holiday season, and potatoes are on sale - why not reinvent a classic recipe so you can better take advantage of a great deal? Thinly-sliced potatoes replace sheet noodles in this lasagna from our friends at Co+op, Welcome to the Table.

Ingredients

• 3 medium potatoes, scrubbed clean

• 1 pound part skim ricotta cheese

• 2 cups shredded Parmesan cheese

• 1 stalk broccoli, chopped into bite-sized pieces

• 2 cups thick spaghetti sauce

• 1 tablespoon olive oil

Preparation

1. Heat the oven to 400⁰F. Drizzle olive oil in a 2-quart baking dish and tilt dish until the bottom has been evenly coated. Set aside.

2. Place potatoes in a pot and cover with cold water, then place on the stove over high heat. Bring to a boil and cook for about 20 minutes, then check the tenderness of the potatoes by piercing with a paring knife. When they are tender but not falling apart, remove from heat and drain. When cool enough to handle, slice potatoes into 1/3-inch thick rounds.

3. Line a fine mesh strainer with two layers of paper towels, place over a bowl, and dollop the ricotta on the paper towels. Gently pat the cheese and let stand to drain as much liquid off as possible, at least 20 minutes. Scrape the cheese into a medium bowl and stir in 1/2 cup of the Parmesan.

4. Assemble the casserole: Place a layer of sliced potatoes on the bottom of the prepared pan. Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the broccoli over the ricotta and press gently to make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then top with spaghetti sauce and spread evenly. Cover the sauce with the remaining Parmesan cheese.

5. Bake lasagna, uncovered, for 30 minutes. The sauce will be bubbling vigorously around the edges and the cheese will be golden brown. Let stand 5-10 minutes before slicing.

Serving Suggestion

Serve this lasagna with a crisp green salad and garlic bread for a traditional Italian-style dinner. Increase the protein by serving alongside a store-bought rotisserie chicken.

By: Laurene Sorensen, Co-op Board of Directors

When you’re flying away for the holidays, the presents you’re giving should ride in your carry-on. If you are checking a bag, put your own clothes and toiletries in it—not stuff destined for others. Remember not to gift-wrap anything. Put the liquids in containers no larger than 3 ounces, and enclose them in a single 1-quart ziplock-style bag. 

What presents? The ones you haven’t bought yet? Easy peasy. There are a lot of packable presents at the Co-op.  Here are my picks:

Books: “The Kitchen Companion” (Chronicle Books) is a compendium of formulas, lists, and basic recipes. It’s a good gift for people who get their recipes from the internet rather than from cookbooks, and need quick reference tables.

Fragrance:  Ahndja perfume is a rosy accord scent that works for day or evening and comes in a slender 1 ml. roller. 

Candles: Big Dipper’s Meadow travel candle comes in a pretty little can and will remind you of spring on the Palouse.

Gizmos: The Full Circle Pan Scraper Duo has one tool for nonstick pans and one for all the rest. The edges are irregular in shape so they can work on a variety of stains. These are good for backpackers (leave one at home) and someone with limited kitchen storage.

Architec’s Hot Grip is a green silicone oval with many potential roles: potholder, trivet, jar opener, cat dish stabilizer, deadbolt jammer, etc. You can also use it to change a hot light bulb in a hurry. 

Notebooks: Decomposition Books. 

Skincare: Reusable face flannels from Slow North replace single-use cotton balls or pads. 

Soap: Orchard Farms bar soap is made right here in Moscow and comes featuring elegant whorls and color fields that go all the way through each bar. 

Socks: Solmate Socks are subtly, strategically unmatched. Highly saturated colors make them relatively easy to find when you are sorting laundry. 

Toys: Knitted finger puppets (in the baby care area). They look like tiny little socks with heads but are easier to wear.  

Uncategorized: Orchestra Provisions’ cricket spice powders. They come in pretty little cans, too. 

Utensils: To-Go Ware bamboo utensil sets are also good gifts for backpackers (and commuters), They are really light and sturdy. Never eat off plastic again.