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Main Dishes

Main Dish Recipes

Classic Dry-Fired Pepper- and-Salt Shrimp

Contrbuted by Grace Young. (Recipe reprinted by permission of Simon & Schuster, Inc., New York City.)

Serves two as a main dish with rice or four as part of a multicourse meal.

2 tablespoons plus 1/2 teaspoon salt
1 pound large shrimp, peeled and deveined
1/4 teaspoon sugar
1/4 teaspoon roasted and ground Sichuan peppercorns
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon minced jalapeño chili, with seeds

Tangerine Beef

Contributed by Tammy Wong

1 pound flank steak, thinly sliced
2 tablespoons soy sauce
1 cup cornstarch
5 cups of oil for frying (any oil suitable for high heat will work, I use soybean)

1 cup fresh squeezed tangerine juice (4–5 tangerines)
3/4 cups sugar
Pinch of salt
1/2 teaspoon powdered ginger
1 tablespoon apple cider vinegar
6–8 kumquats, thinly sliced
1 tablespoon cornstarch dissolved in 1 tablespoon warm water
Garnish with sesame seeds

Dinner Frittata

From Eat More Vegetables by Tricia Cornell

When you need to clean out the crisper and get dinner onto plates more or less immediately, a frittata is the perfect solution. Dig out all the leftover vegetables and the last little lump of cheese, and you have what is probably an inimitable dinner. Great frittata vegetables include potatoes (baked, boiled, fried), broccoli, spinach (raw or cooked), green beans, kale, bok choi (raw or cooked), zucchini (raw and grated is great), ramps, pea shoots, asparagus, fennel, eggplant, and onions.

2 tablespoons olive oil

Lemon-Parsley Sweet Potato and Chicken Spaghetti

If you’re in need of a balanced meal packed with complex carbs, protein and nutrients, this easy pasta is a tasty solution. It’s also versatile: Feel free to switch out the chicken for cooked shrimp, tofu or mock duck. Serves 4; makes 8 cups

3 tablespoons extra virgin olive oil

8 ounces sweet potato, cut into small cubes (1 3/4 cups )

1 large onion, chopped

3 teaspoons lemon zest

1/2 teaspoon red pepper flakes

2 cloves garlic, chopped

1/2 teaspoon salt

1/2 cup chicken stock (or mock chicken stock for a vegetarian version)

Maple-Apricot Breakfast Cookies

These healthful, energy-packed cookies go down like a true dessert. They passed our runners’ taste test with flying colors. Makes 10 large cookies.

1 cup rolled oats, old-fashioned

1/4 cup whole-wheat pastry flour

3/4 cup skim dry milk or vegan protein powder (such as rice powder)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

2 tablespoons canola oil

1/2 cup maple syrup, grade B

1/4 cup peanut butter

2 large egg whites or 1/2 cup non-dairy milk mixed with 4 tablespoons of ground flax seeds

Tofu-Quinoa Burgers

These delicious burgers have the chewiness of quinoa and the creaminess of tofu, spiked with diced veggies and herbs. They are gluten-free and vegan, and packed with 10 grams of protein per burger. Two slices of whole-grain bread ups the protein total to 14 grams. Makes 6 burgers.

1/2 cup quinoa

1 teaspoon extra-virgin olive oil

1/4 cup minced carrot

1/4 cup minced scallion

1/4 cup chopped parsley

10 ounces tofu, drained and mashed

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon tamari soy sauce

1/2 teaspoon salt

Banana Oatmeal

Have a filling oatmeal breakfast without boiling a pot of water. The moisture in the bananas and the blueberries helps cook the oats. While the bananas have plenty of richness and sweetness, you might want to add a little butter and brown sugar to make these a real treat.

4 bananas

2 cups quick-cooking oats

1 cup blueberries

Divide ingredients evenly among tinfoil packets. Fold securely, rolling edges well. Cook in coals about 10 minutes. 

Pesto Chicken Packets

These all-in-one dinner packets are easy to make ahead of time and to transport. (Just be sure to keep them chilled!) You can easily substitute seitan for chicken or just use extra veggies.

1 cup basil, packed

4 garlic cloves

¾ cup olive oil

1 cup finely grated Parmesan, about 3 ounces

¾ pound potatoes, fingerlings or new potatoes preferred

½ pound green beans

4 boneless, skinless chicken thighs

Cinnamon Waffles

Adapted from Honest Pretzels,

By Mollie Katzen

Mollie Katzen does an excellent job explaining each individual step to kids so that they can make this independently no matter how much kitchen instruction they have had from their parents. This is a very condensed version. Also, Nora decided there was not enough cinnamon, so she doubled it.

3 eggs, separated

2 tablespoons sugar

1 cup unbleached white flour

¾ cup whole wheat pastry flour (or whole wheat flour)

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Elizabeth’s Cheese Manicotti

Serves 6

Traditional manicotti uses handmade pasta cylinders and ham, but this is an easier, vegetarian dish. Round out the meal with some toasty garlic bread and a green salad.

Cheese stuffing mixture
2 eggs
½ cup milk
1 15 oz. container of whole- milk ricotta
2 cups shredded mozzarella
1½ cups Parmesan
¼ tsp sea salt
½ cup fresh Italian parsley, minced
10 pieces manicotti, uncooked

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Juicing -- A tasting/cooking demo with Sheryl

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Time: 12:00pm

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