Boise Co-op: Adventures in Cooking!

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Thursday, June 3, 2010

Pink Bean, Quinoa, and Spinach Soup

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1-1/2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 8 baby carrots, quartered lengthwise 2 cloves garlic, minced ...

Beet and Cabbage Salad

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Ingredients: • 2 tablespoons Sherry Wine Vinegar • 2 teaspoons Gluten-Free Dijon Mustard • 10 tablespoons Safflower Oil • 3 large ra...

Thai Heavenly Pineapple Fried Rice (Vegetarian)

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1 small can Pineapple Chunks, drained, OR 1 whole pineapple (see instructions below) 3 cups cooked rice, preferably several days old (Tip:...

Daikon Radish And Ginger Salad

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2 thumbs Ginger, minced 1 teaspoon Sesame Oil 2 teaspoons Organic Canola Oil 1 tablespoon Rice Wine Vinegar 3 tablespoons Wheat-Free...

Baby Lima Soup with Chipotle Broth

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1 pound dried Baby Lima Beans, picked over and rinsed 10 cups Water 1 head Garlic, top lobbed off to expose the cloves and loose skins r...
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