Sylvie’s Turkey Tagine

Tagine is a succulent, traditional Moroccan dish, and I believe it to be the perfect stew, and this unique version offers a delicious way to use leftover turkey! Since the meat has already been roasted, it's a quick way to put dinner on the table in no time. The spice mix is a great way to introduce new flavors to your dishes.

1 Tbsp. Olive Oil

1 Yellow Onion, coarsely chopped

2 Garlic cloves, crushed

2 tsp. of Ras el Hanout (recipe follows)
1 tsp. Sweet Paprika

1 medium Yam (about 1 ½ cups), peeled, seeded and cubed

1 small Zucchini, cubed

2 small Carrots, chopped

3 Lbs. cooked Turkey Meat (leftover), cubed

1 c. Dried Currants
½ c. Water

Salt and Pepper to taste

Juice of ½ Lemon

Heat the oil in a tagine over medium heat. Cook the onion and garlic, and when they begin to brown slightly, add the dry spices. Stir well to coat, for about 1 minute.

Add the yam, zucchini and carrots, stir to coat, then add the water. Simmer, covered, for 10 minutes, or until the vegetables have softened, stirring occasionally. Add the turkey meat and currant; simmer for an additional 8-10 minutes. Adjust the seasoning to taste with salt and pepper. Add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and cook for a few minutes to thicken it.

Serves 4-6

Ras el Hanout

"Ras el hanout" translates from Moroccan into “head of the store.” This spice mixture can sometimes contain as many as 50 different spices. It is an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3 ½ Tsp

2 tsp. ground Ginger

2 tsp. ground Coriander

1 ½ tsp. ground Cinnamon

1 ½ tsp. freshly ground Pepper

1 ½ tsp. ground Turmeric

1 ¼ tsp. ground Nutmeg

1 tsp. ground Allspice

1/4 tsp. ground Cloves

Combine all ingredients; store in an airtight container.

Candied Chestnuts

Marrons Glacés

A note from Sylvie:

Chestnuts are really delicious when they're simply roasted, but the candied version is a very special treat in France and is a traditional Christmas gift. They take about a week to make. But, this recipe is truly easy to prepare and is well worth the effort. I tested numerous methods of peeling the chestnuts, and I think this one's the most efficient.

3 lbs. Chestnuts

6 c. Sugar

2 whole Vanilla Beans or 3 Tbsp.Vanilla Extract

1 c. Powdered Sugar

Easy Peel:

Preheat the oven to 425 degrees.

With a small, sharp knife cut a cross on the outer layer of the chestnuts. Boil the chestnuts in enough water to cover them for 2 to 3 minutes. Drain and place on a baking sheet to roast for 8-10 minutes. Do not overcook them, as the skin will re-attach itself.

Remove chestnuts from the oven to peel them. It is best to work with them while they are still hot. You may do this step in batches and keep the chestnuts warm by covering them with a kitchen towel.

To Candy and Glaze the Chestnuts:

In a large saucepan, prepare the syrup by bringing 6 cups of water, 3 cups of sugar, and the vanilla beans to a boil. Turn heat off, and plunge the chestnuts into the syrup.Cover and set aside overnight.

The next day, add the remaining sugar,bring the syrup to a boil for 1 to 2 minutes, set aside and cover again. You will need to bring the syrup to a boil for 1 to 2 minutes everyday for 6 days, or until the syrup is almost completely absorbed. You will have enough syrup left to use in your glaze.

The last day, preheat the oven to 350degrees, then line a baking sheet with parchment paper. Drain the chestnuts well and place them on the lined baking sheet. In a medium bowl combine the powdered sugar with enough warm syrup to obtain a smooth paste. Dip the chestnuts in the glazing paste and place on the prepared baking sheet again. To set the glaze, bake the chestnuts in the preheated oven for 3 to 4 minutes, or until the glaze looks set and dried. Remove from the oven and when cooled place the chestnuts in an air tight container. They will keep for up to two weeks.

Patty's Blue Hubbard Squash Soup

2 medium Blue Hubbard Squash

2 Tbsp. Olive Oil

1 Local Sweet Onion, diced

1 Leek (cut about 4”back on leek, compost stems), diced

1 tsp. Paprika

1/3 c. Olive Oil

1 tsp. ground Ginger

1 tsp. Chili Powder

1 tsp. dried Thyme

Salt and Pepper to taste
1 (32 0z) Vegetable Broth

Preheat the oven to 400 degrees.

Cut squash in half and remove seeds. Place squash on a wide-rim baking sheet, meat side down, and puncture with knife several times. Bake in the oven for about 1 hour or until flash is soft when punctured with a knife. Allow to cool, then scoop out the soft flesh and reserve. 

In a medium-size skillet, heat the olive oil and sauté sweet onion over medium low temperature for about 5 minutes, then add leek and cook for another 5 minutes.

Put squash flesh, onion and leek mixture, the spices and the broth in the blender (you may need to divide into two or more batches, depending on the size of your blender). Blend until smooth.

Enjoy!

Sylvie’s Brioche and Chicken Apple Sausage Stuffing

A note from Sylvie:

I like to experiment with this dish and use different types of breads to make my holiday stuffing. Brioche adds a unique, rich sweetness that I just love. It is best to buy the brioche a couple of days ahead of time to allow it to dry before using it. I also like to toast it in the oven for a few minutes. This prevents the stuffing from getting too wet and mushy. We are lucky to have great bakeries in town ,and I used the brioche from Café de Paris.

1 Brioche, cut into 1-inch cubes

3 Tbsp Olive Oil

1 tsp ground Ginger

1 tsp Cinnamon

1 tsp dried Thyme

1 tsp dried Rosemary

1 tsp dried Oregano

1 tsp dried Sage

1 tsp Celery Salt

1 medium Yam, peeled and cubed

1 lb. Apple Chicken Sausage (I used the Boise Co-op house made sausages), chopped

1 medium Red Onion (I used King Crown Local), minced

3 stalks Celery, sliced

1 medium Leek, washed, sliced

1-½ c. Spinach

1 Pear, peeled, cored and cubed

2 Tbsp dried Cherries

1/2 cup Chicken Broth, more if needed

3 Tbsp Maple syrup

3 Tbsp toasted Pumpkin Seeds

Salt and pepper to taste

Preheat the oven to 375 degrees.

In a bowl mix together cubed brioche and 1 Tbsp olive oil. Make sure to coat the bread well. Place on a baking sheet and toast for 7 to 10 minutes. Set aside.

In a large skillet heat 2 Tbsp olive oil over medium heat. Add the ginger, cinnamon, thyme, rosemary, oregano, sage and celery salt and cook for 2 minutes. Add the yam and cook, uncovered, on low heat for 8-10 minutes, stirring frequently. Add the sausage and cook for 10 minutes. Add the onion, celery, leek, spinach, pear, and dried cherries, cook for 5 more minutes then add the broth and maple syrup. Cook for an additional 5 minutes or until liquids have been absorbed. Season with salt and pepper. 

Transfer the mixture to a large bowl, let it cool, then add the toasted brioche and toasted pumpkin seeds. This dish can be prepared up to 2 days in advance. 

To re-heat, drizzle with a small amount of maple syrup and place in the oven at 375 degrees for 20 minutes. Bon appétit!

Glühwein, Mulled Wine

Glühwein, Mulled Wine

1 bottle dry Red Wine

1/2 c. of Raw Cane Sugar

Juice and peel of one small Orange

2 Cardamom pods

4 Cloves

2 Bay Leaves

2 Cinnamon Sticks

Put all ingredients in a heavy bottomed pan. Stir to melt the sugar. Heat the mixture over low heat, and leave for about an hour - it should never boil, just sort of seethe.

Serve in small mugs (straining out the peel and spices), with optional shot of brandy, kirsch or other liqueur.

Notes: You may vary the sweetener to change the taste - honey is interesting, as is dark brown sugar or molasses.

Sylvie’s Camembert Cheese Purses

Aumonieres au camembert de Sylvie

Sylvie’s Camembert Cheese Purses

Preparation: 10 min.

Cooking time: about 20 minutes

Makes 30 small purses

1 package Frozen Puff Pastry 14-oz, thawed and cut into squares, 2X2 inches

1 c. Chives, minced

1 small Camembert Cheese 8oz, cut into 1 inch cubes

1 Pear cut into ½ inch cubes

8 tsp Pine Nuts

Lightly grease a mini muffin baking pan. Place a small square of puff pastry dough in each mini muffin slot. Sprinkle a few chives, one piece of camembert, pears, a few pine nuts and seal the top, shaping the dough to make it look like a small purse. Bake at 375 degrees F for about 20 minutes or until golden brown.

Bon appétit!

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Adapted form Gluten Free Goddess Recipes.

Serves 6-8

Prepared Caitlyn's gluten-free cornbread, recipe follows.

4-5 Tbsp. Olive Oil

1 tsp. dried Thyme'

2 tsp. Curry Powder, make sure it is gluten-free

½ tsp. ground Cinnamon

1 c. Celery, diced

1 c. Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 c. fresh Cranberries, chopped

1 c. Vegetable Broth, more as needed

2 Tbsp. Pure maple Syrup

Salt and freshly ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. Pay attention to not get them too browned. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool. When cooled, add in the cranberries.

Stir in the toasted cornbread, mix well. Add a little more olive oil, the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Seasonwith salt and pepper to taste.

This dressing is delicious served as a side dish to a holiday feast, but it is particularly stunning used as a stuffing for maple roasted acorn squash, (see recipe that follows). Just bake at 350 degrees for 20-25 minutes, serve and enjoy!

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 c. Corn Flour

1 c. Rice Flour

1 Tbsp. Baking Powder

1 tsp. Salt

¼ c. Sugar or Maple syrup

1 large Egg, or Gluten Free Egg Replacer

1 c. Milk, Rice Milk or Coconut Milk

½ c. Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. It is done when a toothpick pocked in the middle comes out clean. Be aware that gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes:

You may make this recipe using a mini muffin pan. It works great, just make sure you use a good gluten-free, non-stick spray.

For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.

If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.

Sylvie’s Tartines with Caramelized Onions, Emmentaler and Capers

A note from Sylvie:

Tartines are very popular in France at the moment. Think of them as small individual pizza and just let your imagination create endless possibilities with toppings. Here is my version using my favorite local onions.

1 Tbsp Olive Oil

3 Yellow Onions, chopped, I used Kings Crown Organic and local

1 Sweet Candy Onion, chopped, I used Rice Family Farms Organic and local

Salt and Pepper to taste

A pinch of Nutmeg

4 Slice from a loaf of sandwich bread, I used Zeppole’s Scallion, Cheddar Sandwich Loaf

1 ½ cups Emmentaler Cheese (Swiss Cheese), grated—reserve 2 Tbsp to top the tartines

2 Tbsp Capers, strained

Preheat the oven to 375 degrees.

Heat the oil in a large frying pan. Add the onion and cook on medium heat for 15-20 minutes, or until the onions start to brown an caramelize. Season with salt, pepper and nutmeg. Place the slice of bread on a baking sheet. Put a small amount of cheese on each bread slice. Top with the caramelized onions, spread with the back of a spoon to create an even coat. Sprinkle the capers and top with the remaining cheese.Bake for 5-7 minutes, or until the cheese has melted and starts to bubble.

Serve immediately. These tartines are perfect served as an appetizer or with a green salad. Makes 4.

Gougeres (Cheese Puffs)

A note from Sylvie:

This is the ultimate traditional appetizer from the heart of Burgundy. It can be served with any apéritif. I like to use fresh herbs such as chives, parsley, thyme or basil and add them to the dough right after the eggs have been incorporated. You may make gourgeres as much as a month ahead of time and freeze them. To reheat, bake for 10-15 minutes in a 325 degree oven.

¾ cup Flour

½ tsp Salt

A pinch of Cayenne Pepper

A pinch of Nutmeg

¾ cup Water

6 Tbsp Butter, cut into pieces

3 Eggs

3 oz Swiss Cheese, grated

Preheat the oven to 400 degrees F.

Lightly grease a baking sheet or line it with parchment paper. Sift the flour, salt, cayenne pepper and the nutmeg together.

In a medium size saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at the same time. Beat with a wooden spoon for about one minute, until the mixture is well blended and starts to pull away from the sides of the saucepan.Cook for 2 minutes over low heat, beating constantly, then remove the pan from the heat.

Add one egg at the time and stir well to blend until the dough is smooth and slightly shiny. The dough should pull away and fall slowly when dropped from a spoon. Add the cheese, stir to mix well.

Spoon dough into a pastry bag and pipe onto the prepared baking sheet in 1- to 1¼-inch rounds, spacing 1 inch apart.

Bake 25-30 minutes until golden brown. Cool slightly on a wire rack and serve warm.

Sylvie's Roasted Squash-Apple Soup

Apples add just a hint of sweetness to this velvety squash soup. Try it for your Halloween Party as a delightful, colorful first course. I use a Turbo Blend Vita-mix Blender, wonderful to achieve an incredibly velvety texture. It also does everything for you, blending and heating the soup at the same time!

3 cups Butternut Squash, peeled, seeded, cubed and roasted
2 large Sweet-tart Apples, cored, peeled, cubed and roasted
1 Tbsp Olive Oil
¼ small Onion
½ Garlic Clove
¼ tsp Thyme
1/8 tps Salt
1 ¼ cups Chicken or Vegetable Broth
½ cup Coconut Milk, optional
Preheat even to 450 degrees.

In a large bowl, toss squash, apples, olive oil, onion, garlic, thyme and salt together. Spread evenly on a large rimmed baking sheet. Roast for about 35-40 minutes, stirring occasionally. Set aside to cool slightly.

Place roasted mixture in the blender, add ½ chicken or vegetable broth and coconut milk, if using. Secure 2-part lid and select low speed. Turn machine on and then switch to high speed. Process for 5 minutes or until steam escapes through lid opening and the soup starts to thicken, then gradually add the remaining broth, running the blender for an additional 30-40 seconds. Adjust seasoning and serve immediately.

Makes 5 cups
This soup pairs perfectly with the Zellerkats Riesling.

Health and Safety in Your Kitchen

By Sylvie Ryan

Boise Co-op Culinary Educator

Proper hygiene and food handling, as well as cold storage and heating temperatures, are all important considerations when you're preparing food. We think of these practices as an essential in restaurant kitchens, but it is equally important to make some easy but vital efforts in your own kitchen, too. Here are a few reminders as the Holiday season approaches:

It Starts With Basic Kitchen Hygiene

I especially think of basic things such as washing your hands thoroughly with soap and water whenever preparing food. You also want to make sure to use different cutting boards and utensils for cooked and raw foods to prevent cross-contamination of bacteria, particularly when you are preparing poultry, meat or fish. Wash cutting boards and utensils well in hot, soapy water before and after each use. Changing and washing all dish cloth and towels regularly also helps in maintaining proper hygiene.

Some "Safe Food Preparation" Basics

You should completely thaw any frozen food, especially meat and poultry, before cooking. The best place to defrost food is in the refrigerator.

It is helpful to have multiple cutting boards that serve different purposes. In my kitchen, I actually labeled each board with a sharpy, so as not to confuse them.

Discard any thawed juices from meat and poultry, do not use them in your dishes. It is also important to never reuse a marinade.

Do not leave any cooked food, even pasta, rice or potatoes, uncovered at room temperature of any length of time; harmful bacteria can quickly multiply, even on cooked food, so cover it as soon as possible and place in the refrigerator until ready to use.

Cooking

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing the meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Also, cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Make sure you cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

Hot food should be held at 140 °F or warmer.

Cold food should be held at 40 °F or colder.

For Those Holiday Dinner Leftovers

Put leftover food into shallow containers and immediately place in the refrigerator or freezer for rapid cooling. Use cooked leftovers within 4 days. Reheat leftovers to 165 °F. Discard any food left out at room temperature for more than 2 hours.

Proper Storage

Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).

Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below, and the freezer at 0 °F or below.

Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days of purchase; other beef, veal, lamb, or pork, within 3 to 5 days.

Safe and happy holidays!

Sylvie's Pumpkin Tagine

Sylvie’s Pumpkin Tagine—A Moroccan Stew

Serves 4-6

This vegetable tagine can be served with couscous or quinoa as a vegetarian meal, or as a side dish with chicken or lamb.

• 1 Tbsp Olive Oil
• 1 Yellow Onion, coarsely chopped
• 2 Garlic cloves, crushed
• 2 tsp of Ras el Hanout (recipe follows)
• 1 tsp Sweet Paprika
• 2 medium Pumpkin, about 3 cups, peeled, seeded and cubed (I used local Pie Pumpkin from Heath Farm)
• 1 cup Dried Apricots, finely chopped
• 1 cup Water
• Salt and Pepper to taste
• Juice of ½ Lemon

Heat the oil in a tagine over medium heat, and add the onion and garlic. When the mixture starts to brown slightly, about 3 minutes, add the dry spices. Stir well for about a minute to coat the onion. Add the cubed pumpkin and apricots and stir to coat them, then add the water. Simmer, covered, for 10 minutes or until the pumpkin has softened, stirring occasionally.Seasoning to taste with salt and pepper. To finish, add the fresh squeezed lemon juice and stir.

For serving, the consistency should be quite thick. If necessary, remove the lid and open cook for a few minutes to thicken it.

Ras el Hanout

Ras el hanout translates from Moroccan into “head of the store.” This seasoning mixture can sometimes contain as many as 50 different spices. It is also an excellent rub for beef or salmon. Here is my dad’s version.

Makes 3½ tsp

2 tsp ground Ginger

2 tsp ground Coriander

1 ½ tsp ground Cinnamon

1 ½ tsp freshly ground Pepper

1 ½ tsp ground Turmeric

1 ¼ tsp ground Nutmeg

1 tsp ground Allspice

1/4 tsp ground Cloves

Combine all ingredients; store in an airtight container.

Foodie Tuesday Special: Suzanne's Alsatian Spaetzle

This delicious dumpling recipe has been passed down in my family for many generations. We typically make them a day ahead of time and pan fry them in butter before serving, then sprinkle on some freshly chopped parsley for garnish. My mother's measure is 6 eggs to 1 kilogram of flour (2 pounds), but you may adjust as you wish. -- Sylvie Ryan

Serves 6

3 cups Flour

¼ tsp Nutmeg

Salt and Pepper to taste

1 ¾ cups Milk

4 large Eggs

In a large bowl, combine the flour, nutmeg, salt, and pepper. In another mixing bowl, whisk the eggs and milk together.

Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for at least one hour or overnight in the refrigerator.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. It is much easier to use a Spaetzle maker. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle float to the surface, stirring gently to prevent sticking. Use a large slotted spoon to drain them and place them in a buttered oven dish. Set aside until ready to use.

Spaetzle with Caramelized Onions and Gruyère

Pre-made Spaetzle

2 Tbsp Butter, cut into small pieces

1 ½ cups shredded Gruyère cheese

1 medium white Onion, thinly sliced

Melt the butter in a medium skillet and add the onions, cook to until they reach a golden brown, caramelized color over medium heat, about 15 minutes.

Pour the onion mixture over the spaetzle and sprinkle with gruyère. Bake for about 20-25 minutes at 375 degrees, or until the cheese has melted and has browned slightly.,

Clafoutis with Grapes and Toasted Almonds

Traditionally, Clafoutis is prepared with cherries, but it seems that every time I try this recipe with a different fruit it comes out tasting deliciously creamy. I've made Clafoutis with raspberries, pears, figs, apples, apricots, peaches and now grapes. Just let your imagination create your own version. For a Gluten-Free version, just substitute the regular flour for a gluten-free flour mix.

1 cup sliced Almonds, toasted
1 Tbsp Butter
1 Lb. mixed Green, Black and Purple Grapes, I used Ron Mann’s local organic grapes
4 Eggs, beaten
1 cup Sugar
½ cup Heavy Cream, you may use milk or even coconut milk
½ cup Flour
1 tsp Vanilla Extract
1 tsp Kirsh, optional
1 Tbsp Confectioner’s Sugar, for garnish

Preheat the oven to 375 degrees. Place the almonds on a baking sheet and bake for about 5 minutes or until almonds start turning golden brown. Set aside to cool.

Butter a large gratin dish and place the grapes at the bottom of the dish.

In a large mixing bowl, beat the eggs then add the sugar and beat well to fully incorporate. Add the heavy cream, flour, vanilla extract, and Kirsh if using. Mix well and pour mixture over the grapes. Bake for 20 minutes, sprinkle the toasted almonds over the top. Bake for an additional 20 minutes, or until golden brown. Set aside to cool for a few minutes. Dust the top, using a sifter, with confectioner’s sugar. This dish is best served warm.

Pear Custard Stuffed Artichoke Bottoms

Foodie Tuesday Special!

Serves 4 to 8

4-8 oz Mascarpone Cheese

1 Egg Yolk

1 Tbsp Heavy Cream

1 tbsp fresh Lemon Juice

1/2 tsp fresh Garlic, minced

¼ tsp Cayenne Pepper

Salt and freshly Ground Pepper to taste

1 Pear, ripe but firm

7 to 8 Artichoke Bottoms, Freezer Aisle

In a medium bowl, mix together the mascarpone, the egg yolk, the cream, garlic, cayenne pepper, salt and pepper to taste. Peel and core the pear. Minced the pear in very small pieces. Add to the mixture. Cut the bottom of the artichokes, to insure that they are stable. On a lightly greased baking sheet, arrange the artichoke bottoms. Pour a small amount of the cream mixture in each of them. Broil on the bottom rack for about 10 minutes, or until custard becomes golden brown. Serve immediately.

Note from the chef:

These may be served as a simple appetizer or as a usual topping for a green salad. I also like to add small, thin slices of bacon or prosciutto.

Sylvie's Marinated Olives

Antipasto plates are the easiest snack to quickly put together for an improvised appetizer. In the summer months, I like to always have a few olives at hand in the refrigerator. Just add a few cheese varieties, some good bread and voila for a delicious appetizer. These marinated olives can be kept in the refrigerator for up to 3 weeks. You may add some freshly minced garlic a couple of hours before serving, keep in mind that this will shorten their storage time to one week.

4 Tbsp Capers
1 Tbsp Red Jalapeño, seeded and chopped (you may use any of your favorite hot peppers)
3 Tbsp Dried Rosemary, roughly crushed
3 Tbsp Fresh Basil, roughly chopped
2 Tbsp Fresh Oregano, roughly chopped
2 tsp Lemon juice
1 ½ cups Extra Virgin Olive Oil
1 cup Red Wine vinegar
3 cups Black and Green Olives, pit in-I used Minasso Picholine green and oil cured black olives (Aisle 11)
Salt and Pepper to taste

In a large bowl, put the capers, red jalapeño, rosemary, basil, oregano, lemon juice, olive oil, vinegar, salt and pepper. Whisk ingredients together until well combined. Add the olives and stir well to evenly coat the olives. Adjust the seasoning with salt and pepper to taste. Place mixture in the refrigerator for at least three hours, turning regularly to coat the olives with the sauce. Serve with toasted bread, roasted nuts and cheeses.

Panzanella

Gluten Free Foodie Tuesday Special!
Panzanella: Toasted Bread Salad with Local Cucumbers and Tomatoes

I love this salad! It is really easy to substitute a few ingredients to make this dish Gluten Free. I used Teddy's GF French Bread, it is delicious and locally made! I also sometimes like to use the onion raw instead of roasted. To see the video of the preparation go to our Boise Coop You Tube Channel.

1 small Candy Onion, sliced into ½-inch wedges---I used Rice Family Farms
2-3 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Water
Salt and Pepper to taste
1 Loaf of Bread, best is a French Baguette or a Ciabatta
¼ cup Black Olive Tapenade
1 pint Cherry Tomatoes, cut in quarters---I used Rice Family Farms Sungold
½ Cucumber, seeded and cut into small dice
1 Tbsp Olive Oil
Salt and pepper to taste
2 tsp Basil Leaves, torn into small pieces

Heat the oven to 350 degrees. Grease a baking sheet. Toss the onion wedges with enough olive oil to coat them lightly and put them on the baking sheet. Drizzle balsamic vinegar and water. Season with salt and pepper and roast for 30 minutes, or until nicely browned and tender. Set aside to cool.

Meanwhile, trim the ends of the bread. Trim as much of the crust as possible and cut into ½-inch cubes. Toss the bread with enough olive oil and tapenade to coat and put on a baking sheet. Bake in a 350 degree oven for 10-15 minutes, or until the bread is crispy and lightly brown. Toss the tomatoes and cucumbers with 1 Tbsp olive oil, and a good pinch salt and pepper. Add the onions and toss. Right before serving, add the bread and basil leaves.

--By Sylvie Ryan, Boise Co-op Culinary Educator

Sylvie’s Gluten-Free Savory Fromage Blanc Tarte

By Sylvie Ryan, our Culinary Educator

Fromage Blanc is not readily available in The States as it is in France. My version uses with Greek yogurt, is easy to make and resembles the taste and tangy texture of Fromage Blanc. The Greek yogurt is strained through a cheesecloth-lined colander. Let the yogurt strain overnight in the refrigerator-- the longer you strain it the thicker it will get.

1 Gluten-Free Pie Crust by Fuel for the Soul (in our freezer section)

3 cups Stained Greek Yogurt

6 oz Fresh Goat Cheese Fromage Blanc (I used Rollingstone Chevre)

3 Garlic cloves, thinly minced

3 Tbsp Fresh Chives, thinly sliced

1 Tbsp Parmesan, grated

Salt and Pepper to taste

5 Eggs (white and yolks separated)

Preheat the oven to 375 degrees and bake the pie crust for about 15-20 minutes. Remove from the oven and set aside to cool.

In a large bowl, beat together the strained yogurt, goat cheese, minced garlic, chives, Parmesan, salt and pepper. Slowly add the egg yolks and keep mixing until combined.

In a separate mixing bowl, beat the egg whites until firm.

Gently fold the egg whites into the yogurt mixture. Pour the mixture into the prebaked pie crust. Bake for 35-40 minutes or until the filling is set and golden.

Nutrition and the Gluten-Free Diet

By Caitlyn Davies, our own Gluten-Free Gal

Living on a restricted diet can cause nutritional deficiencies to occur. However, when most people discover they are gluten challenged and decide to go on a gf free diet, they think they are on the road to health. This is certainly true, but let's take a look at how having food allergies sets you up to lose nutrients, and why some symptoms may persist even though the diet has been modified.

If you live with digestive distress for a period of time, its obvious how much it affects your life. What isn't so obvious is what is happening on the inside of our bodies. Food allergies, lifestyle, medications and stress add a great burden to the intestines.The body responds to this by creating inflammation. Over time, this can lead to the wearing away of the mucus that coats the intestines. In turn, the lining then becomes porous and that allows small particles of food, toxins and bacteria into the blood stream. This condition is commonly known as "Leaky Gut."

In addition to the symptoms of leaky gut (bloating, flatulence, inability to concentrate, headaches, irritability, allergies and Candida) the silent symptom is the loss of the very nutrients that your body is trying to absorb. The common nutrient deficiencies associated with various gluten-related disorders are a lack of all B vitamins (especially B-12), Iron, Calcium, Vitamin D and Fiber. If you are deficient in these nutrients, you may experience fatigue, difficulty sleeping and healing, depression and other negative mood states, disrupted menses, headaches, body aches and general malaise. The good news is most of these nutrient deficiencies can be found by simple tests and supplemented for a reasonable cost.

It takes a long time to wear down the body's natural defenses. Repairing a damaged digestive tract is a task the requires patience and eating foods that are gentle and nourishing. Foods like coffee, alcohol, refined carbohydrates, sugar and certain medications can contribute to the inflammation of the intestines and are best avoided when trying to repair the gut. Going gluten free is a huge, wonderful change. If you think you may be nutrient deficient, get tested and then get those nutrients! You deserve to feel good!
        

Top Ten Reasons I Like Living Gluten-Free!

By Caitlyn Davies, our own Gluten-Free Gal!

10.  I learned living without means living with something better!

9.    I have energy!

8.   Quinoa is better than rice!

7.   You can live WELL off of veggies! Who knew?!

6.   It's awesome to have a digestive system that works.

5.   Absorbing Vitamins! Minerals! Antioxidants! Oh my!

6.   Enriched my knowledge of nutrition, food and cooking.

5.   Sunflower Mills-local and gluten free y'all!

4.   I have energy!

3.  Gluten-Free tours are fun!

2.  Almost all of the alternative flours have more nutrition than wheat flour.

1.  I feel so good!!!

.

Sylvie's Favorite Spring Greens

By Sylvie Ryan, our Culinary Educator

April has finally arrived and I find myself craving fresh greens and salads rather than the soups I’ve been enjoying throughout the winter. This time a year it’s easy to see that nature is very much in transition, but the vegetables that are available in our Produce Department are just the teasing signs of the wonderful abundance yet to come. Greens such as sorrel, kale and dandelion are just so inspiring! They give me a new-found creativity in the kitchen. Here some of my favorite ways to use them.

Creamy Cole Slaw with French Sorrel

I originally made this recipe for an in-store demo. I was very pleased when Roben Latham, our Produce Manager, suggested that I use French Sorrel in cole slow to add a hint of tartness that is absolutely refreshing and delicious. Sorrel is very versatile— try adding it raw to salads, or coarsely chop it and add it at the last minute to any soup. It’s also particularly tasty in cream sauces, and pairs perfectly with grilled salmon.

5 cups thinly sliced Green Cabbage
3 cups thinly sliced Red Cabbage
2 cups shredded Napa Cabbage
2 Carrots, julienned
½ Red Onion, thinly sliced
1 cup thinly sliced French Sorrel
1 Tbsp minced Garlic
1 cup Small Planet Organic Garlic Herb Dip and Spread (available in our Produce Department)
2 Tbsp Honey
2 Tbsp Rice Vinegar
1 Tbsp White Wine Vinegar
2 Tbsp Fresh Ginger
Salt and Pepper to taste

In a large bowl, toss together the cabbages, carrots, red onion, and sorrel.

In a separate bowl, mix together the garlic, Garlic Herb Dip and Spread, honey, vinegars, fresh ginger, salt and pepper. Whisk the ingredients together to obtain a mayonnaise style sauce.

Add to the sauce to the cabbage mixture and toss well. You may need to adjust the seasoning. Place in the refrigerator for about one hour. Enjoy! Serves 6.

Quick Roasted Kale Salad

I never tire of such delicious and unique greens. I make this dish at least once a week and find it very satisfying served as a light dinner fare, with a couple slices of good whole grain bread.

2 bunches of Kale (preferably purple), washed and patted dry
2 Tbsp Balsamic vinegar (you may use fresh squeezed lemon juice instead)
1 Tbsp Walnut oil
2 Tbsp shaved Parmesan Cheese
Salt and Pepper to taste

Preheat the oven at 400 degrees F. Spread the kale onto a baking sheet and bake for 20-25 minutes, or until the edges are starting to crisp. Remove from the oven and place on a large serving dish. Sprinkle with the walnut oil, balsamic vinegar, salt, pepper, and the parmesan. Voila.

Dandelion

I remember picking these greens in fields with my grandmother when I was a child. She truly taught me to appreciate very potent and different flavors, though I instantly loved the bitterness of the leaves. Dandelion greens are perfect in salads, or sauteed in olive oil and served as a side to meat or fish.



Preserved Lemons

From The Le Creuset Tagine Cookbook

A very pungent lemon flavor is produced by the use of preserved lemons, which are widely used in North African Cuisine. They are simple to make at home. These are ready to use in two weeks and will keep in an airtight, screw-top jar in the refrigerator for up to 2-3 months. Keep them submerged in the brine solution at all times.

2-4 Firm Lemons, organic and non-treated
5 Tbsp Salt
2 Cups hot Water

Make a brine solution by dissolving 1 Tbsp salt in 2 cups of hot water and allowing it to cool.

Cut the lemons into quarters and rub a tsp salt all over each piece. Pack the lemon quarters very tightly into a clean jar. Pour the brine solution over the lemons, making sure they are fully submerged. Cover tightly and store in the refrigerator.

Harsha: Semolina Morrocan Bread

1 lb. Fine Semolina Flour
2 Tbsp Flour, sifted
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tbsp Yeast
1 tsp Anise Seeds
1 tsp Sesame Seeds
A pinch of Salt
1 Tbsp Olive Oil or Canola Oil (you may use butter)
1 ¼ cup Water (you may use milk)

In a large bowl, mix together the semolina flour, flour, sugar, baking powder, yeast, anise seeds, sesame seeds and salt. Add the oil and mix with the tip of your fingers until you obtain a sandy texture. Make a well in the center and add the water. Knead the mixture to form a soft dough (it will be slightly sticky). Section the dough and roll into small balls using the semolina to shape them, you should have about six. Roll some more into semolina and place onto a baking sheet that has been sprinkled with semolina. Let rest for 10 minutes.

Flatten the balls to create small disks and sprinkle with more semolina. Let rest for one hour.

Preheat the oven to 400 degrees. Bake the breads for 20 to 25 minutes. Remove from oven and let cool. Serve as a side dish for a Tagine, simply with butter and honey, or with your favorite cheese.


Makes 6 small loaves

Soup Starters!

By Brook Slee, Boise Co-op Deli Chef

Most of the soups I prepare, whether in the Boise Co-op Deli or at home, begin with the same basic ingredients. It gives me a simple and flexible base from which to launch a dazzling array of interesting soups.

The absolute basics are:

• 2-3 Tbsp Olive Oil
• 2 to 3 cups Mirepoix, which is a blend of yellow onion, carrot and celery. By varying the size of the dice or your aromatics, you can coax lots of unique textures from these three staple veggies. Use a large chunky chop for hearty stews, or a medium dice for soups such as chicken noodle or creamy chowders. Finally a fine mince for bean and lentil soups (you may decide to pulse these ingredients in a food processor.)
• A pinch Salt and Pepper
• 1 Tbsp Worcestershire Sauce (or Tamari sauce for a vegan or vegetarian substitute. We also carry Gluten-Free condiments on Aisle #10)
• 2 to 3 Tbsp Dry Cooking Sherry
• 1 tsp Tabasco (or your favorite hot sauce)
• 8 cups Chicken or Vegetable Broth (homemade is best, but we have lots of delicious, organic options on Aisle# 7)

Instructions

Heat olive oil over medium high heat, in a large stock pot. Add the mirepoix (vegetables) and stir frequently, until the vegetables begin to soften. Lower the heat and add salt, pepper, worcestershire or tamari sauce, sherry and tabasco. Sauté for an additional 5 minutes.

Add the broth and bring to a boil over high heat, stirring occasionally or until the mirepoix vegetables are tender.

A Few Notes:

Prior to adding the broth, you may add diced meats such as chicken, turkey or even sausages.

If you decide to prepare a bean soup, I would suggest soaking the beans overnight to soften them and help shorten the cooking time.

If preparing a lentil soup, make sure you sweat the lentils in the oil over medium heat for about 3 minutes before adding the broth. This will give a bit of a tender crunch to the lentils and helps prevent a mushy result.

If you are making a chowder, you will need to prepare a roux (recipe follows), and add the desired amount of heavy cream to give it that so distinctive richness.

The addition of a roux base in chicken noodle soups will give the soup a delicious silky texture.

Making a Roux

1 Tbsp Butter

2 Tbsp Flour

1/2 tsp Salt

1/4 tsp Pepper

Broth or Milk from your Soup Recipe

In a saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes or until the flour turns a  golden brown color. Slowly add the broth or milk in your recipe, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper.

Roasted Beet, Rhubarb, and Orange Salad

A note from Sylvie: I love Rhubarb's tartness! It is very versatile and can be used either with sweet or savory dishes. The trick is to balance the flavors with sugar while cooking it.

Serves 6

4 Red Beets (2-2 ½-inch-diameter)
4 Yellow Beets (2-2 ½-inch-diameter)
4 Tbsp extra-virgin Olive Oil
Coarse Kosher salt
3 cups Water
½ cup Sugar
1 lb trimmed Rhubarb Stalks, sliced diagonally into ½ thick pieces
3 Large Oranges
2 Tbsp Rice Vinegar
1 Tbsp fresh Lemon Juice
1 Tbsp minced Shallot
1 tsp Honey
3 cups Watercress Sprigs or Baby Spinach
1 ¼ cups coarsely crumbled Feta Cheese (about one 7-ounce package)
Fresh Chervil Leaves (optional)

Preheat the oven to 400 degrees. Place the whole beets on large sheet of foil. Drizzle with 1 Tbsp olive oil; sprinkle with Kosher salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.

Bring the water, sugar, and a pinch of salt to simmer in large saucepan, stirring until sugar dissolves. Add the rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using a slotted spoon, transfer rhubarb to a platter and cool completely.

(Beets and rhubarb can be made 1 day ahead. Cover separately and chill.)

Finely grate enough peel from 1 orange to measure ½ tsp; transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 Tbsp orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 Tbsp olive oil into bowl with orange peel and orange juice mixture. Season with salt and pepper.

Arrange watercress or spinach, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.

The Allure of Raw Milk Cheese

By Todd Giesler, Deli Correspondent and Confessed Cheesehead

Raw Milk Cheeses- Who knew?


Well, we knew! (But that's not fair, because we sell cheese for a living, and make a point of knowing these things...).

Since 1949, the FDA has controlled and supervised the sale of raw milk and raw milk cheese. They have determined that, in order to protect consumers from "harmful pathogens," such cheeses should be stored and aged away from consumption for a minimum of 60 days at 35 degrees Fahrenheit which allows the natural acids and salts to preside and prevents the "critters" from growing. That sounds okay to me.

Many cheese lovers do feel that there are health benefits of raw milk and raw milk cheeses and believe that they just taste better, too! When doing some research for this article, I came upon the "Choice of Cheese Coalition." Now, that's a group I can heartily support, and now! Back in 1999, there were rumblings about the "G-Men" getting further involved in the restriction of raw milk cheeses, and those who differ (and there appears to be many) formed the Choice of Cheese Coalition. Right on! These fine folks have been able to pursuade "decision makers" that the way raw milk cheese is being made and marketed is just fine. (You can join the Choice of Cheese Coalition on Facebook, as I have now done.)

When doing a little "digging" (meaning; ask Jane, knower of all things fromage), I learned that we actually have quite a few raw milk cheeses! Some are obvious, as we package them ourselves and designate "RAW" right on the label. These include smoked cheddar, sharp cheddar, medium cheddar, goat's milk cheddar, and Monterey jack. Look for these raw milk cheeses on the bottom shelf of the self-serve cheese case, past the Espresso Bar. They're generally cut in half-pound pieces.

As for the raw offerings in "Cheese Island," (where we can offer you a sample, and then slice off what you would like), here's the lowdown:

Woodstock Farm (also organic!) - Jack-Style, Sharp Cheddar, and Mild Cheddar

Fiscalini (Sounds Italian, but from California, just like Robert Mondavi and Carly Fiorina) - San Joaquin Gold and Aged Cheddar

Life in Provence (yes, France) - Roquefort

Societe (also from Roquefort, France) - In my humble, but well fed opinion, this is the authentic, be-all, end-all, best bleu cheese out there.

Organic Valley - From the domestic dairy Mecca of Wisconsin (Yay- Packers!) hails the admirable operation known as Organic Valley. Since 1988, these folks have been supplying us with so many wonderful cheeses, including raw milk goodies! They send to us the Raw Jack, Raw Mild Cheddar, and Raw Sharp Cheddar. Everything Organic Valley puts their mind to, they do quite well, including the kid-popular cheese sticks! (Look for the skateboarding worm on the package- that's hard to miss).

Zamorano - From the scruffy little "Churras" - sheep that the Spaniards warn you to "never mix your Churras with your Merrinos" (which are prized for their handsome wool production) comes the milk for this harder textured, nutty, and just a bit sweet delicacy. From the region of Zamora, traditionally rubbed in olive oil to give it just a little bit of a hue. Small, about one-third pound chunks located next to our Manchego selection.

Unrelated, but Very Good Cheese News!

I have always been happy and proud to exclaim the virtues and merits of Idaho products, including such personal favorites as Ballard's Dairy from Gooding, south of Ada County. (No, I do not receive any complimentary cheese, nor any other gratuitous favors, they just are so easy to write about). Now comes this fabulous news:

Ballard's Dairy has received the 2010 Governor's Award for Marketing and Innovation! How impressive is that!? Quite, I would say, especially when you consider that their "competition" includes businesses like HP, Micron, Simplot and Guido's Pizza! They are just way too humble to say anything themselves about this type of award, so let us be the "trumpeter" of such achievement. Way to go, Ballard Family!

Soup Essentials: Broth and Stocks

By Sylvie Ryan, our Culinary Educator
I love soups, so I decided over the past holiday to start reusing as many food leftovers (such as leftover turkey) as possible to create homemade broth and stock. I quickly discovered that all those scraps of meats and vegetable skins and trims were just perfect for easy and delicious soup bases!

I keep a couple of large, heavy-duty bags in my freezer, one for meat scraps and the other for veggies, and in them I store all my leftovers, saving until I have enough to make a large amount of broth.

The best vegetables trims and skins to use for this purpose are onions, garlic, potatoes, carrots, celery, squash, mushrooms and leeks (just to name a few). I do not use cabbage, broccoli, cauliflower and asparagus because they tend to overpower the broth. I also rarely use tomatoes, unless I know I am making Minestrone soup. As for meats, when using poultry I make sure to de-bone the turkey or chicken, but save the bones because they will add a lot of depth to the bouillon.

I’m often asked what the difference is between stock and broth. They are very similar, both made with simmered water with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. They are both utilized as a base for soups, sauces, and gravies. Stock is predominantly made of bones and some trim, while broth is made with pieces of actual meat, making it richer and more akin to a finished product that can be served on its own. However, both these rich liquids can be used interchangeably in most recipes.

A great way to store broth and stocks is to freeze it in ice cube trays, then transfer the cubes to a plastic freezer bag. This helps you have measured, smaller amounts for cooking sauces. I also like to keep a larger container for my soup base. I noticed this winter in particular, I have been making soup weekly, as broth making is easy and very inexpensive.

Here are two recipes I frequently use, both of which can be adapted to your own taste. A good rule of thumb is to have about half solid ingredients to half water.

Vegetable Stock
This is a versatile stock for all vegetarian soups. Makes about 3 quarts

1 Tbsp Olive Oil
1 medium Onion, chopped
1 gallon-size bag Trims and Skins of various vegetables (saved in the freezer)
3 Tbsp Tamari Sauce (I use the low sodium version)
2 Bay Leaves
2 tsp Salt
Freshly Ground Pepper
4 quarts Water

Heat the olive oil in a large soup pot over medium heat, and sauté the chopped onion until soft and tender, about 10 minutes. Add the vegetable scraps, the tamari sauce, bay leaves, salt and freshly ground pepper.. Stir well and add the water. Lower the heat and simmer for at least 1 hour at. Keep in mind that the longer you simmer the stock the richer it will become. Leave to cool, then strain and discard the vegetables and bay leafe. The stock is ready to use. Alternatively, chill or freeze the stock.


Chicken Stock
A good homemade poultry stock is very tasty and can be used in sauces and soups. Once made, it can be kept in an airtight container in the refrigerator for 3-4 days, or frozen for up to 6 months. Makes about 3 quarts

1 Tbsp Olive Oil
2 Onions, chopped
1 Gallon-size Chicken leftover meats and bones
4 quarts Water
A few sprigs Fresh Thyme or 1 tsp Dried Thyme
2 Bay Leaves
5 Black Peppercorns, lightly crushed
1 tsp Salt

Pour the olive oil into a large soup pot, heat over medium heat and sauté the until soft and tender, about 10 minutes. Add the chicken leftovers, the water, thyme, bay leaves, crushed peppercorns and salt. Lower the heat to a simmer, cover and slowly cook for 2-3 hours (a slow cooker works great). Strain the stock through a strainer into a large bowl and leave to cool. Chill in the refrigerator for a few hours. When cold, carefully remove the layer of fat that will have set on the surface. Store in the refrigerator for 3-4 days, or freeze for up to 6 months.

Smart and Clean Choices from our Deli

By Todd Giesler, our Man in the the Deli

 

This just in...

 

We have Smart Chickens and New Boar's Head Products!

 

While we in the Deli have been pleased to bring you the best delicatessen meats and cheeses we can find, as well as top-notch chicken to use for entrees in our salad case- it's always a good idea to look for ways to be "upping the ante" whenever possible. The Co op is a member-owned store, and we want to keep our members as happy as possible, and... we shop here, too!

 

So... two good "things" have come our way, lately. First, as you may know by now from previous newsletter postings and from shopping in the Co-op Meat Department, Smart Chicken is the way to go for those who want to find the best chicken available. No doubt about it. This is it.

 

We are now using Smart Chicken, which costs a bit more than the others, but you'll see no increase reflected in our pricing. We're using it in entrees such as Apricot BBQ, Dijon Parmesan, Apricot Olive, and Chicken Marbella. Why do they call themselves "Smart Chicken"? Well,several good reasons why:

 

The Air Chilled Difference—This is a big one. Smart Chicken pioneered a unique chilling method allowing chickens to be cooled individually with purified, cold air. This process preserves the quality of the meat, while also eliminating wasteful water use. This greatly keeps the flavor intact, and has less environmental impact.

 

Smart Living— These birds are sustainably raised by family farmers in state-of-the-art, environmentally controlled houses, giving each of them plenty of room to roam and feed.

 

A Smart Diet— These birds are kept on a strict vegetable and grain-fed diet, with a mix of vitamins and nutrients. All natural, with zero artificial ingredients or growth stimulants, so these birds get a natural growth cycle. You can be assured that they are entirely free of antibiotics and animal by-products.

 

Easy Being Green— All of the Midwestern farms that are Smart Farms are surrounded by corn and soybean farms, which are the feed grains for chickens. How convenient is that!? This provides a lower carbon footprint, rather than hauling the feed to the chickens, at a greater environmental cost. No added water, plus ultra-local food, means a pretty darn environmentally sound idea, to me!

 

I am very impressed with their attention to environmental stewardship, and the commitment to producing the "Higher Degree" of chicken that is just delicious. Our ever popular chicken entrees just got better.

 

 

 The first thing you may think of when considering these new items is "What's different? I thought all Boar's Head products were all natural?" Good question. The big difference is that the seven new items we now offer are completely vegetarian grain fed. (Just like the Smart Chickens).  They also have a shorter shelf life, so they are ultra-fresh, and are meant to be consumed within 2-3 days of purchase.

 

We are now offering the following All Natural Boar's Head items, priced just a little bit more than the rest of the field:

 

Uncured Ham

Smoked Uncured Ham

Roasted Turkey Breast

Smoked Turkey Breast

Tuscan Brand Turkey Breast (with Rosemary)

French Country Turkey Breast (with Lavender) This is my absolute favorite. Very savory, and complex.

Cap-Off Top Round Oven Roasted Beef- A smaller cut of beef than the usual offerings, and just delicious.

 

As with all Boar's Head provisions, here's what else they have "going for them" ;

 

No artificial ingredients, minimally processed

Raised without the use of antibiotics or hormones

No nitrates or nitrites added

Gluten Free

No MSG added

No preservatives

0 grams of trans fat per serving

 

All of the All Natural selections are also American Heart Association certified, meaning they meet the criteria for saturated fat and cholesterol guidelines. Very nice to know!

 

Want more? They also qualify for inclusion in the Feingold Association of the United States, a non-profit volunteer organization whose purpose is to "support their members in the implementation of general public awareness of synthetic additives in behavior, learning and health problems".

 

Boar's Head meats and cheeses are simply the best, and now we carry the "best of the best". Come ask us for a taste of any of these, and we will happily comply.