Read The Mix

Read the Mix, a bi-monthly publication produced by the co-ops.

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Main Dishes

Main Dish Recipes

Indonesian Sambal and Grilled Shrimp over Noodle Salad

Douse some shrimp in a spicy sambal and then grill them, and serve on top of a pile of slippery noodles and crunchy vegetables. Serves 4. 

3 serrano pepper, seeded

1/2 cup shallot

2 tablespoons ginger root

1 large lime (1 tablespoon juice and all the zest for sambal, remaining juice for noodles)

3 cloves garlic, peeled

1 teaspoon sucanat or brown sugar

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1 tablespoon canola oil

1 pound shrimp, peeled and deveined

Avocado White Bean Pan Bagnat

The classic French pan bagnat is made from canned tuna and a generous dose of olive oil, all stuffed in crusty bread. It’s designed to be crushed under a weight, making it ideal for a picnic—pack it on the bottom of your basket, under the potato salad. In this vegetarian version, white beans and avocado hold the filling together when you slice it, while the diced zucchini gives it some crunch. The cheese is optional; vegans can enjoy this, too. Serves 6.

1 can cannelini beans, drained and rinsed

1 cup diced zucchini

1 large avocado, diced

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)

Sauce:
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

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Events Calendar

Juicing -- A tasting/cooking demo with Sheryl

Location: Valley Natural Foods
Date: October 4, 2014

Time: 12:00pm

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Raw Food Demo

Location: Valley Natural Foods Demo Kiosk
Date: October 9, 2014

Time: 3:00pm

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Gluten-Free Day

Location: Valley Natural Foods
Date: October 16, 2014

Time: all day

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