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Desserts

Dessert Recipes

Lemon Raspberry Loaf Cake

This cake makes for the perfect ending to an outdoor meal. Just leave it in the loaf pan, wrap it tightly, and pack it on your picnic. Serves 10.

1 cup all-purpose flour

1/2 cup whole-wheat pastry flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter, room ­temperature

1 cup sugar

4 large eggs

1/2 cup vanilla Greek yogurt

3 Tbsp. grated lemon zest

2 Tbsp. fresh lemon juice

1 tsp. vanilla

6 ounces fresh raspberries,

1 1/2 cup (1 pkg)

Fresh Strawberry Scones

I love the idea of strawberry tea, which celebrates this seasonal delicacy. These scones contain strawberries. They could also be served alongside more berries, sliced and/or sauced—the sky’s the limit. If you don’t care for strawberries swap them out for blueberries or dried fruit. Makes 16 small scones.

Chocolate-Orange Cups

These sweet little chocolate cups are a little fiddly but worth it. You’ll want to wait until the coals are a little cooler. It’s OK if the peel starts to char—the inside will still be delicious. Don’t worry about getting absolutely all the flesh out of the orange peels because the juice will flavor and moisten the cakey filling.

4 large oranges

½ cup chocolate-hazelnut spread or chocolate-flavored peanut butter

1 egg

5 tablespoons flour

Easy Fruit Tart

Serves 7

As a caterer, fruit tarts such as this were one of my go-to recipes. Bake the crust ahead of time and then spread creamy cheese in the shell and top with beautiful fresh berries and fruit. I love tangy goat cheese in this, but you can substitute cream cheese, Neufchatel cheese, or rich crème fraiche.

1 9-inch prepared piecrust
6 ounces chevre cheese
¾ cup all-fruit strawberry spread
2 teaspoons fresh lemon zest
4 cups fresh strawberries, washed and dried
¾ cup fresh blueberries, washed and dried

Stovetop Nectarine Crumble with Walnuts

Serves 8

If you can handle two pans at once, you can make this crumble really fast, stirring the fruit in one pan and toasting the topping in the second. It is delicious with fruit sorbet or ice cream.

6 cups sliced nectarines (6–8 whole fruits), peels on
1 stick unsalted butter, divided
½ cup organic sugar
¼ cup water
1 Tbsp. arrowroot
2 cups rolled oats
½ cup walnuts, chopped
¾ cup brown sugar
2 tsp. cinnamon
¼ tsp. salt

Blueberry Blue Corn Cake with Raspberry Sauce

Serves 6

This cake is simple—no creaming or beating. The bright red sauce adds even more berry intensity.

1 cup blue cornmeal, medium grind
¾ cup unbleached flour
½ cup organic sugar
¼ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
½ tsp. lemon zest
¾ cup milk
1 Tbsp. fresh lemon juice
1 large egg, whisked
¼ cup melted butter
½ tsp. vanilla
2 cups fresh blueberries, washed and dried

SAUCE

Creamy Chocolate Pudding and Parfaits

If a dairy-free existence meant a pudding-free life, it would be a sad thing, indeed.

In this recipe, lush, raw cashews add some richness since the nondairy milks are so lean.

Makes 4 cups pudding or 8 parfaits

1 cup raw cashews, soaked

2 cups nondairy milk

1 cup agave syrup

2 pinches salt

½ cup nondairy milk

6 tablespoons arrowroot

1 teaspoon vanilla

4 ounces semisweet chocolate,

chopped coarsely

Bananas or raspberries and vanilla wafers for parfaits

Luscious Lemon Curd

Makes 2 cups

Silky smooth, this is the perfect filling for the meringue tart above and makes great use of the extra egg yolks. Leftover lemon curd (if you have some) is terrific on scones or sliced pound cake.

4 lemons

1 cup sugar

4 egg yolks

2 tablespoons unsalted butter, room temperature

Juice the lemons and pour into a saucepan with the sugar. Whisk in the egg yolks and set over very low heat or in the top of a double boiler set in simmering water.

Meringue Tart

6–8 servings

This lofty confection of crisp meringue makes the best container for the luscious lemon curd recipe, below. It’s also delicious filled with whipped cream and berries.

6 egg whites, at room temperature

1/8 teaspoon cream of tartar

Pinch of salt

1/2 cup sugar

2 teaspoons vanilla extract

1 cup ground almonds

1 tablespoon cornstarch

Barb Mickelson’s Blueberry Crisp

3 cups blueberries

2 tablespoons lemon juice

Topping:

1/3 cup butter

1/2 cup flour

1/2 cup rolled oats

2/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Preheat oven to 350 degrees.

Put washed berries in ungreased 8x8 baking pan. Sprinkle on lemon juice and set aside.

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