Yellow and Green Medley

By Cathy Anderson

Best comfort food ever!!

1 Tbsp. Butter
1 Tbsp. Olive Oil
1 Tbsp. Coriander Seeds
1/2 Red Onion, chopped
10 Brussel Spouts
1 Parsnip, cut into matchsticks
2 Leaves Rainbow Chard, veined
1 Yellow Pepper, chopped
1 Orange Pepper, chopped
A handful crumbled Feta Cheese

Preheat oven to 250 degrees.

In a cast iron skillet saute the butter, olive oil, coriander seed, onion and Brussel sprouts (face down) for 5-7 minutes. Add the parsnip and chard, drizzle with a little more olive oil, then transfer to oven and bake for 30 minutes.

Remove from oven and place back on burner over medium heat. Add the yellow and orange peppers and saute until soft but still a little crunchy. Sprinkle with crumbled feta and pop back into the over for 10 minutes.

Turkey Spinach Meatloaf

by Leil Cardoza

This is intended to be a low-calorie recipe, so if you're not worrying about calories you can substitute ground beef if you like, and use whole eggs instead of just whites.

Serves 8

2 Med Onions
2 Tbsp Olive Oil
4 Cups Spinach
1/2 cup Egg Whites
1 Cup Breadcrumbs
2 Lb Ground Turkey
1/2 cup Catsup (negotiable)
2 Tbsp Balsamic Vinegar (Negotiable)
Fresh Herbs (preferably whatever is seasonally available, but feel free to use your favorites)
Salt
Pepper

Preheat oven to 350.

Saute the onions in the olive oil until golden, add spinach and put a lid on it until the spinach wilts, then remove from heat.

Mix meat, egg whites, herbs, breadcrumbs and 1/4 cup catsup together thoroughly, then add spinach and onions, and salt and pepper to taste, mix again.

Mix the remaining catsup with the balsamic, form the meatloaf on a cookie sheet, then brush with catsup/balsamic glaze. If the coating seems light, mix more, sticking to the 2 parts catsup: 1 part balsalmic proportions.

Bake at 350 until cooked through, should be about an hour depending on the size and shape of your loaf. (Check with toothpick.)

Recommended wine pairings include, but are not limited to Rhone reds and rose's (Cotes du Rhone, Chateauneuf du Pape, Gigondas, Hermitage, Costieres de Nimes, and Grenache and Syrah-based wines in general.)

Wheat Berry Salad from Diamond T Organics

By Patty Payton, Boise Co-op Demo Manager

Steve and Teresa Taylor of Diamond T Organics first received certification from the State in 2007 on their 24 acre farm, located on the Salmon Tract about 20 miles South of Twin Falls, Idaho. Fresh water rolls down from the mountains to the South and delivers right up to the farm, which is blessed with deep fertile soil and no rocks. Not only has the farm has not used chemicals since the mid 80's, they also focus their strength in crop rotation*.

Diamond T Organics is dedicated to producing high quality crops, and has been in the same family since it was homesteaded. They supply some of the best tasting wheatberries available, which are great for cooking, as in the recipe below, and are also absolutely perfect sprouted! You can also enjoy their goodness in a liquid form, full of enzymes and raw energy, via the sweet 1-ounce wheatgrass servings sold in our freezer and supplied by Dave Pennington.

1 cup Freshly Squeezed Orange Juice
1 cup Dried Cranberries
9 cups Cooked Diamond T Organics Wheat Berries
7 Granny Smith Apples, unpeeled, diced
1-1/2 cups Pecan Halves, toasted and coarsely chopped
1/2 cup + 1 Tablespoon Raspberry Vinegar
1/2 cup + 1 Tablespoon Extra Virgin Olive Oil
3/4 teaspoon Salt
3/4 teaspoon Freshly Ground Pepper
1 Tablespoon Honey
1 Tablespoon Freshly Ground Orange Zest

Combine orange juice and cranberries in a bowl. Let stand 15 minutes.

Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain cranberries, reserve the juice. Stir the cranberries into the wheat berry mixture.

Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt & pepper. Pour over the salad and stir gently to coat. Refrigerate to combine flavors.

Serve chilled or at room temperature.

(To prepare wheat berries: Combine 1 part wheat berries to 2 parts water, bring to a boil then simmer for 1 hour.)

Dinner Under $10: Polenta Bake!

It's easy! It's delicious! It is dinner under $10!

Serves 4
1 package Organic Ready-Made Polenta ($3.79)
1 cup Grated Mozzarella Cheese (about $0.75)
15-oz Can Organic Tomato Sauce ($2.29)
2 cups Spinach (about $1.20)
1 Zucchini (about $0.50)
1 cup Shiitake Mushrooms (about $0.75)
1 Yellow Onion (about $0.55)

Grand total: $9.83

Chop the onion, zucchini and shiitake mushrooms. Saute the onion until slightly caramelized, add the zucchini and shiitakes and continue cooking over medium heat for an additional 7 minutes. Add the spinach and can of tomato sauce. Season to taste.

Cut polenta into 1/2-inch slices. Layer the polenta in large baking or casserole dish. Pour the sauce over the polenta. Top with cheese. Bake in the oven at 375 degrees F for 25 minutes.

Bon appétit!

Cook's Note:
Polenta can be homemade ahead of time, then cut up and baked in the same way or even pan fried until crisp. I like the versatility of the ready-made polenta. You may top this dish with any sauce and bake in the oven in the same way. I also like to serve it as a small appetizer by creating individual portions using small baking dishes. It is always a hit and looks fantastic served this way. You may also complement this dish with a side salad and some toasted bread.

Goat Cheese Mousse Verrine

"Verrine de Mousse au Chèvre"

3 Pears
1 tsp Butter
2 tsp Sugar
1 (17 oz) container plain Greek-style Yogurt
1 (5.3 oz) package Fresh Soft Goat Cheese (I used Chevre)
2 cups Aged Goat Cheese (I used Cypress Grove’s Midnight Moon)
1 Bag (or 0.33 lb bulk ) Salad Mesclun Mix
8 Cherry Tomatoes
2 cups Chives (slice them with scissors— it’s easier)
1 cup Chopped Arugula
3 cups Parmesan, grated (to make 12 tuiles)
Olive oil
Balsamic vinegar
Salt and Pepper

A sheet of Parchment Paper to line a baking sheet
   
In a saucepan, cook the cubed pears with the butter and sugar on the stove top until they have softened and slightly caramelized.

Prepare the Parmesan Tuiles:
Grate the Parmesan. With a spoon, create small mounts of cheese on the parchment paper you prepared ahead of time. Cook in the oven under the broiler (leave some distance between the baking sheet and broiler to avoid burning). Once the Parmesan has grilled to a golden color, remove from the oven and place each tuile on a rolling pin, to give them a curved shape. This step has to be done while the tuiles are still soft, otherwise they will break. Set aside to cool.

Season the salad mix with a simple vinaigrette made of olive oil, balsamic vinegar, salt and pepper.

Mix together the fresh goat cheese and the yogurt. Add the aged goat cheese and salt, pepper and sliced chives to taste.

To dress the verrines, layer starting with the pear compote, the chopped arugula, the goat cheese and yogurt mixture. Top with the salad mix, and the cherry tomato cut in half. Place the tuiles on top. Serve with you favorite toasted bread. You may also serve tapenade, or simply olives on the side.