Jenny's Blue Salad

This is my favorite quick, easy and inexpensive go- to salad recipe. Everyone in the family likes it, even my 1 ½ year old. It is simple to make, just a few ingredients, all available at the Co-op, and it's pretty delicious too! This salad pairs well with pasta dishes, artisan breads, and grilled meat or vegetables.
-- Jen Barnett, Accounts Payable Manager

1 heart of Romaine Lettuce
1 organic Roma Tomato
2 oz. Blue Cheese crumbled
1-1/2 to 2 oz Newman's Own Oil and Vinegar Salad Dressing
Coarse Salt
Black Pepper

To prepare: Rinse and dry lettuce, thinly shred and add to bowl. Thinly slice 1 Roma tomato and then halve, add to bowl. Top salad with 2 oz. crumbled Blue cheese. Drizzle 1/12 to 2 oz. Newman's Own Oil & Vinegar dressing, over top of salad. Add a pinch of coarse salt and a pinch of ground black pepper. Toss salad, serve and enjoy.

 

Drew's Freestyle Ham

Drew Case from our Tech Department is famous for his Freestyle Ham recipe-- and for good reason. Deceptive in its simplicity, Drew's Freestyle Ham requires just one ingredient. Drew refuses to disclose the temperature and timing required to bake his ham, as he feels that imposing such restrictions would remove the "freestyle" element for which this recipe is renowned. However, please feel free to email him with any and all questions you might have about his Freestyle Ham, or any other topic in the entire world that you'd like to discuss. He can be reached at drew_c@boisecoop.com.

Drew's Freestyle Ham

Ingredients:

Ham

Instructions:

1. Buy Ham (at the Boise Co-op)

2. Bake Ham

3. Eat Ham


Thank you, Drew, for the effort you put forth in compiling this information, and the willingness to share it with the world.

Liz's Spicy Mustard Green and Miso Salad Dressing

This delicious dressing is vinegar free!

2 cups packed Mustard Greens, coarsely chopped
1 small Avocado
1/4 cup Chickpea Miso
1 small fresh Garlic Clove
1-12 to 2 cups Water
1/4 to 1/2 teaspoon Lemon Juice (to taste)

Optional: 1 Tbsp Olive or Flax Oil

Place all ingredients with 1-1/2 cups of the water in a high-powered blender, and blend until totally smooth, adding the additional 1/2 cup water as needed to reach the desired consistency. Take care to scrape the sides of the blender.

Store in a tightly sealed jar in the refrigerator.

Makes about 2-1/2 cups

Divit's Tapanade Party

Divit Cardoza, Manager of the Co-op Wine Shop, is a multi-faceted, Renaissance kind of guy. When he's not making fabulous art or extolling the virtues of the grape, he's probably in the kitchen whipping up something ridiculously tasty. Divit co-taught our Cocktails and Tapandes Class during the holidays, and was kind enough to let us reprint a few of his super-quick and easy creations.

White Bean Tapenade
2-3 Garlic Cloves, minced
1 Small Carrot, diced fine
1 Tbsp Olive Oil
1 tsp Fresh Thyme
1 can White Beans, drained
2 Tbsp White Wine
Salt & Pepper to taste
Optional: Bacon, Pancetta or Proscutto

Sautee garlic and carrots in olive oil. Add thyme, beans and white wine, simmer. Mash lightly with a
fork or potato masher.
 
 
Red Pepper Tapenade
1 Clove Garlic
¼ c Blanched Almonds
3 Whole Roasted, Peeled Red Peppers
2-3 Tbsp Fresh Basil
Salt and Cayenne Pepper to taste

Pulse ingredients in order in a small food processor.


Green Olive Tapenade
1 Garlic Clove
1¼ c Anchovy-Stuffed Green Olives
1 Tbsp Olive Oil
2 oz Fresh Chevre
1 tsp Minced Fresh Oregano
Salt and Black Pepper to taste

Pulse all ingredients in small food processor.


Ahi Tuna Tapenade
4-6 oz Sashimi Grade Tuna
2 Tbsp Crème Fraiche
Wasabi to taste
Sushi Ginger
Smoky Sesame Oil or Black Sesame Seeds for garnish

Dice tuna fine. Mix wasabi and crème fraiche to taste. Either mix ginger in with tuna or use as a garnish. Combine seasoned crème fraiche with tuna just enough to hold together.

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.)