Read The Mix

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

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Salads

Salad Recipes

Mache, Blood Orange and Pine Nut Salad with Ricotta Salata

Robin Asbell

4 servings

This salad is just about a meal, with fruits, vegetables, cheese and nuts. I used the blood orange juice in the dressing, and kicked up the acid with red wine vinegar. Use baby spinach if mache is unavailable.

Long Bean Salad

By Amy Douen

4 servings

1/2 teaspoon pickled fish paste, cream style
1 Thai pepper or 1/2 teaspoon crushed red pepper flakes
4 garlic cloves
1 pound long beans, cut in bite-sized pieces
1 tomato, diced
juice of 1/2 lime
salt and sugar to taste

Put fish paste, pepper and garlic cloves in a mortar and pestle, and crush until smooth. Add long beans in small portions and crush until slightly chunky. Add the tomato and mix lightly. Season with lime, salt and sugar.

Jicama-Cabbage-Spinach Salad with Wasabi

Robin Asbell

4 servings

I have found that all wasabi pastes are of differing strengths and intensities, so you should test out yours for heat. The heat usually comes from standard horseradish, used to punch up the expensive wasabi for consumers.

Indonesian Style Spinach Salad with Shrimp

Robin Asbell

4 servings

Water spinach or Asian salad mix could be substituted for the regular spinach here. Depending on your mood, you can toss this together hot or chill for a cooling dish.

Hijiki Green Tea Salad

Robin Asbell

4 servings

Cooking with green tea is a great way to get the benefits of all those antioxidants and make hijiki salad even more amazing.

1 ounce hijiki (1 1/2 cups)
2 cups warm water
1 tablespoon vegetable oil
1 large carrot, julienned
3 tablespoons shoyu
2 tablespoons sugar
3 tablespoons mirin
1 cup reserved brewed green tea
2 tablespoons toasted sesame seeds

Heart Beet Salad

Susan Jane Cheney

2 servings

A fruity-flavored dressing is a refreshing complement to the beets and greens
in this colorful salad. Include some red leaf lettuce and bittersweet magenta raddichio. Heart-shaped beet cut-outs add a whimsical touch. Look for cutters
at kitchenware and gourmet shops.

Green Papaya Salad

By amy douen

2 servings

1 green papaya, peeled and shredded
1 garlic clove
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3/4 teaspoon salt
3 teaspoons fish sauce
juice from 1/2 lime
1 medium tomato, diced
12 fresh Thai basil leaves

Greek-Style Wilted Spinach Salad

Robin Asbell

4 servings

Shrimp thaws in minutes and cooks just as fast—but you can substitute cubes of firm-fleshed fish or smoked tempeh. The wilted salad is halfway to a stir fry, and a nice change from cold salad. Gild the lily with toasted pine nuts or even bacon bits if they move you.

Preparation time: 15 minutes

Greek Beet and Satsuma Salad

Robin Asbell

6 servings

Satsumas are Japanese mandarins, and make a delicious addition to a Mediterranean winter salad.

3 pounds beets, peeled
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
6 medium satsuma mandarin oranges, peeled and sliced
3 ounces feta cheese, crumbled
6 tablespoons pine nuts, toasted

Grated Zucchini Salad

Marcia Peck

6-8 servings

2 pounds zucchini, grated
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dark sesame oil
4 tablespoons rice vinegar
2 tablespoons soy sauce

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Juicing -- A tasting/cooking demo with Sheryl

Location: Valley Natural Foods
Date: September 6, 2014

Time: 12:00pm

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Raw Food Demo

Location: Valley Natural Foods Demo Kiosk
Date: September 11, 2014

Time: 3:00pm

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Date: September 18, 2014

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