Our Annual Wine and Cheese sale takes place Sunday, December 4th.
Total Time: 15 Minutes
This is a side dish that everyone will love. These sweet and garlicky vegetables are fantastic on top of a bowl of steamed rice alongside your choice of protein.
2 teaspoons of honey
1/2 a tablespoon of low sodium soy sauce
1 tablespoon of oyster sauce
1 tablespoon vegetable oil
6 garlic cloves, chopped
1 shallot, chopped
1 pound baby bok choy, cut into quarters, with core intact, then rinsed
1 tablespoon of cooking rice wine (Shaoxing or sake)
1 teaspoon of sesame oil
In a small bowl, mix honey, soy sauce, and oyster sauce. Set aside.
Heat a wok or large saucepan to medium-low. Add oil, garlic, and shallot. Let everything mingle in the oil until it becomes fragrant and translucent. You don’t want any color on the garlic and shallots; this step is to infuse the oil.
Turn the heat up to medium. Add the baby bok choy and toss gently to coat everything in the oil.
Add the sauce mix set aside earlier. Toss gently.
Add the cooking wine and cover with a lid. Let everything cook for about 3 minutes until the vegetables are tender.
Turn off the heat, add the sesame oil. Mix gently careful not to break up the clusters of baby bok choy. Enjoy!
Save $15 on Co-ownerships ALL MONTH LONG!
Co-Owner Benefits Include:
Becoming a Co-Owner is more than getting a membership. You actually own a piece of the only community-owned grocery store in Ada County and get to vote for our Board of Directors.
An annual patronage dividend in profitable years based on your spending for the year.
A monthly 10% discount that can be used any day you choose, all day, at any of our locations.
10% discount local day (coming in 2020).
Access to special Co-Owner sales each month.
Discounts on our classes.
Discounts on goods and services at local businesses through our Local Co-Operators program.
A friendly and knowledgeable crew ready to help you make informed purchases that meet your needs.
Automatic enrollment in our Boise Co-op Coupon Club.
The Equity You Invest is Put to Work By:
Creating a healthier community that supports individuals in need through our Community Involvement.
Supporting the local food system by prioritizing locally sourced products.
Growing the local economy by ensuring more dollars stay in Idaho.
Creating local jobs, and providing a living wage and benefits to more than 225 employees.
Join us for our fourth anniversary sale in the Village! With 20% off most of the store, it’s a sale you can’t afford to miss.
Thanks to everyone who made it to the Community Celebration and Annual Meeting this year! We held it at the Boise Depot and had 200 people in attendance. Delicious food, great local wine and beer, and awesome conversations made this our best one yet!
This year, we honored some of our local vendors and community partners with awards to recognize some special achievements. In case you missed it, here is the recap:
Vendor of the Year: Happy Day Brands
Happy Day Brands has a mission we can get behind: Eat Healthy. Live Happy. Do Good. Through their work donating 150,000 servings of superfood oatmeal to Idaho schoolkids in need, and their work toward sourcing Idaho-grown oats, we couldn’t ask more from a vendor.
Outstanding Co-op Partner: Idaho Wine Commission
We partner with the Idaho Wine Commission throughout the year on awesome events like Savor Idaho, Sippin’ in the City, and more. Their dedication to putting Idaho wines on the map is a perfect fit for our love of local and penchant for good wines.
Outstanding Small Vendor Growth: Wagner's Mustard
Largest year over year sales increase in our small vendor category. Do you reach for the mustard first or the ketchup first? If you reach for the mustard, make it Wagner’s.
Outstanding Medium Vendor Growth: Saalt
Largest year over year sales increase in our medium vendor category. They are changing the industry by providing sustainable period care for women, and recently were certified as a B Corp!
Outstanding Large Vendor Growth: Eagle Creek Orchard
Largest year over year sales increase in our large vendor category. Growers of the best peaches we’ve ever had!
For more info on our local sales, community impact, and year-in-review, check out our Impact Report below!
Total Time: 20 minutes
This vegetarian mushroom gravy complements all your vegetarian holiday favorites like garlic mashed potatoes or vegan turkey. The gravy is also great on pan-seared chicken, steak, or a holiday roast.
2 tablespoons of extra virgin olive oil
1 cup sliced crimini mushrooms
3 tablespoons finely diced shallots
1 clove of garlic finely chopped
2 sprigs of fresh thyme
3 tablespoons of butter (Use a butter substitute if you want to make this vegan)
3 tablespoons all-purpose flour
1/2 cup of dry white wine or cooking sherry
1 1/2 cups vegetable stock
Heat a large cast-iron skillet on medium-high. Add extra virgin olive oil and toss in all of the sliced crimini mushrooms. Sear the mushrooms on one side until they get a beautiful color, continue to saute until mushrooms are soft.
Turn the heat down to medium. Add the shallots, chopped garlic, and thyme sprigs. Cook for a couple of minutes until fragrant.
Add the 3 tablespoons of butter.
Once butter is melted, add the flour and cook for 2-3 minutes to create a roux.
Deglaze the pan with the dry white wine. Cook for a couple of minutes until you can’t smell the alcohol anymore.
Add the vegetable stock and stir well to make sure there aren’t any lumps of flour. Bring to a boil, then turn the heat down to a low simmer.
Simmer for about 10-15 minutes, until the gravy is the desired consistency.
Remove the thyme sprigs and serve.
Beemster’s Pumpkin Spice
This savory cheese delivers the taste of autumn! An irresistible blend of pumpkin spices, including cinnamon, nutmeg, cardamom, and ginger, are blended right into our mild, young Gouda to infuse it with aromatic, fragrant fall flavor. Don’t miss this limited-time offering.
Type: Seasonal & Specialty
Taste: Nutmeg, cinnamon, and clove.
Age: 1 Month
Milk Type: Cow
Food Pairings: Grill with ham, serve alongside raisin-nut bread.
Drink Pairings: Malbec, Chardonnay, farmhouse ale, cider
Click here to Celebrate Fall with Beemster’s Pumpkin Spice!
Content Thanks To Beemster!
Total Time: 45 minutes; 20 minutes active
Staying cozy is crucial for fall. Chowder, fuzzy slippers, and your favorite quilted blanket are necessities for the cold autumn months. Cod Chowder doesn't require exact measurements; it's fuss-free and easy to make. You probably already have these simple ingredients in your pantry. You'll master this recipe so fast, you'll be making chowder all the time to help you hibernate through the winter months.
2 thick slices of bacon, diced
1.5 tablespoons unsalted butter
1/2 pound small Yukon Gold potatoes, peeled and quartered
1 large leek, white and pale-green parts only, finely chopped
2 celery stalks, finely chopped
1/2 bulb of fennel, finely shaved
1/2 tablespoon of flour
1/4 cup cooking sherry
2 cups fish stock
1 bay leaf
2 cups half & half
Sea salt and freshly ground black pepper
1 1/2 pounds skinless true cod cut into large cubes
Chopped parsley for garnish
Hot sauce, Worcestershire sauce, and lemon wedges (for serving)
In a large dutch oven, cook bacon and render out the fat. With a slotted spoon, scoop out the bacon pieces and reserve for later, leaving just the bacon fat in the pan.
On medium heat, melt in the butter.
Add the potatoes, leeks, celery, and fennel; lightly season with salt and pepper. Cook, occasionally stirring until leeks and fennel are tender, about 5 minutes.
Sprinkle flour over everything, and cook for about 2-3 more minutes.
Deglaze the pan with the cooking sherry. Let the alcohol cook off for 2 minutes.
Add the fish stock and bay leaf.
Slowly stream in the half and half while stirring to incorporate the cream with the stock.
Taste and season with salt and pepper if needed (Some fish stocks are very salty).
Turn the burner down to a low and gentle simmer.
Cook until potatoes are soft, about 30 minutes.
Season cod with salt and pepper and add to the pot.
Let fish gently poach until cooked through, about 5 minute
Season with salt and pepper, if needed, and serve topped with chopped parsley and few dashes of Worcestershire and hot sauce with a lemon wedge and a side of oyster crackers.
Total Time: 30 Minutes; 10 minutes active
A cold front has been roaring through the Treasure Valley and everyone seems to be plucking all their tomatoes off the vines to save them from the fall frost. We’re going to teach you a way to extend the life of your precious cargo for a while longer, without the muss and fuss of canning.
Slow roasting tomatoes intensifies the flavors. Adding a touch of honey gives them that vine-ripened flavor while helping them caramelize in the oven. If you’re not using the roasted tomatoes right away, you can store them in a jar and refrigerate them for up to a month. It’s a simple process after cooking: layer the Romas in a clean glass jar, then cover them with olive oil before storing in the fridge. For extra flavor, you can infuse them with some garlic cloves and fresh herbs. These little nuggets of flavor also freeze really well by placing them single layer in a freezer bag. Oven roasted tomatoes are great for making your favorite winter your soups, stews, pasta, sauces, grilled cheeses, or Caprese. Picking fresh tomatoes off your vines might be over for the year, but it is possible to preserve the flavors of summer to last you through the winter.
3 lbs of Roma tomatoes (about 12)
1/4 cup extra virgin olive oil (more if preserving)
1/2 tablespoon of honey
2 teaspoon of sea salt
1 teaspoon of pepper
(optional) fresh garlic cloves, fresh herbs (thyme, rosemary, oregano)
Preheat oven to 300 degrees Fahrenheit.
Wash and clean tomatoes through and dry them with a kitchen towel.
With a pairing knife, score out the stem. Cut tomatoes in half lengthwise (or quarters if they are large) and place them in a bowl.
Drizzle olive oil and honey over the tomatoes and toss gently to coat.
On a parchment-lined 18 X 13 rimmed baking sheet, arrange the tomatoes cut side up like little boats (this contains the juices while the tomatoes roast). Try not to have them touch to prevent them from sticking to each other. You may need more than one tray.
Season with salt and pepper.
Place the trays in the oven and bake for 2-3 hours, until the Romas dehydrate but the center is still jammy. If you have more than one pan in the oven at a time, be sure to rotate halfway through baking. Keep an eye on the edges—if they begin charring, reduce the heat to 275.
Allow to cool slightly and for the juices to congeal before serving.
Place tomatoes in a single layer in a freezer bag, then freeze. When making soups, stews, or sauces, use as much as you'd like for your recipes, keep what you don’t use frozen. The roasted tomatoes will keep in the freezer all winter long.
My favorite method is to pack the tomatoes in a clean wide-mouth jar.
For added flavor, toss in a few cloves of garlic, sprigs of thyme, rosemary, or oregano here and there between a few layers of the roasted tomatoes.
Top off with extra virgin olive oil, seal with a lid, and store in the fridge for up to 1 month.
Spoon out what you need, put the jar back in the fridge. This is my all-time favorite topping on a Margherita pizza.
Total Time: 1 hour, 20 minutes; 20 minutes active
Fragrant fall pears meet the irresistible flavor of chocolate in this easy and delicious pear dessert. Dust the top with a little powdered sugar, slice and serve!
1 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup plain yogurt
1/2 cup canola oil
2 teaspoons vanilla
2 cups chopped unpeeled pears, about 2 small
Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.
In a large bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.
In a medium bowl whisk the eggs lightly, then add the yogurt, oil, and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center, comes out clean.
Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.
190 calories, 8 g. fat, 25 mg. cholesterol, 160 mg. sodium, 28 g. carbohydrate, 1 g. fiber, 3 g. protein
Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.
Total Time: 30 Minutes; 10 minutes active
Translated as boiled galangal, Tom Kha is a famous Thai soup, known for its intensely hot and sour flavors in a rich and creamy coconut-infused broth. Traditionally made with chicken or shrimp, substituting fish allows the intense aromas of the soup to penetrate the protein while quickly poaching it in the soup. Tom Kha is the perfect comforting soup when the leaves begin to change in fall. This soup will warm you up from the inside out through that frigid autumn breeze.
4 cups of chicken stock
1 thumb-sized chunk of galangal, cut into 1/2 in. slices
5 - 10 Thai chilies sliced in half lengthwise
3 stalks of lemongrass, bruised
4-5 kaffir lime leaves (typically found at Asian markets with the herbs, omit if you can’t find this)
1 teaspoon of sugar
1 can of full-fat coconut milk
1/2 tablespoon of Nam Prik Pao (Thai Chili paste in soybean oil)
1/2 small white onion, diced
1 cup crimini mushrooms, sliced
12 ounces of halibut fillets, chopped into bitesize pieces (salmon, catfish, or rockfish are great substitutes)
1 tablespoon of fish sauce
4 tablespoons freshly squeezed lime juice
Small bunch cilantro, chopped
Pour chicken stock into a large pot and bring to a boil.
Infuse the stock with the galangal, bruised lemongrass, kaffir lime leaves (use the back of a knife to bruise the lemongrass and kaffir lime leaves), Thai chilis, and sugar. Simmer for 15 minutes.
Scoop out all the herbs, leaving just the flavored broth.
Reduce heat to medium-low and add the coconut milk.
In a small bowl, add the Nam Prik Pao Thai chili paste and a couple tablespoons of the soup, mix until the paste dissolves. Add the mix to the simmering soup base.
Add the onions and mushrooms. Let simmer for 5 minutes.
Add the halibut chunks and simmer for 4-5 more minutes until the fish is no longer translucent and is cooked through.
Turn off the heat, then season with the fish sauce and lime juice. Be sure to taste! Fish sauce can differ in saltiness. Adjust to your liking by adding more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.
Serve in individual bowls, and garnish with some chopped cilantro.
One year older, wiser, and winey-er? Whatever the adjective, we're celebrating! All our wines are 15% off from October 11th to the 13th.
Friday through Sunday October 11-13
Time flies when you are selling (and drinking) wine, but it’s still hard to believe we’ve been in our current North End location for 12 years! To celebrate, we’re having a three day sale at our Wine Shop and both grocery stores. Here’s the skinny:
At the North End Wine Shop, & North End & Village Grocery Stores October 11-13
15% off* all regularly priced wines
Free Wine Tastings throughout the weekend at the Village in the Wine Department and in the Boise Co-op Wine Shop
$1 off beer and cider and special $10 Idaho wine flights in our Uncorked Wine Bar
*Cannot be combined with other discounts or offers. Some restrictions apply. Limited to stock on hand.
QUICKE’S ELDERFLOWER CLOTHBOUND CHEESE
A fresh creamy clothbound cheese with a flicker of real elderflower running through it, our Elderflower Clothbound Cheese is delicately scented, rich and buttery. Full of aromatic floral notes, it pairs perfectly with a full party spread of charcuterie and pickles, figs and nuts, ideal for festive feasting.
Pair with charcuterie and pickles
Flavor profile: rich, buttery, aromatic
A 'QUICKE' HISTORY OF ELDER LORE
The elder is an ancient hedgerow plant, native to Britain and steeped in mystery and superstition. Legend has it that if you fall asleep under a tree in full bloom, you'll be carried off into the world of the fairies...
Famous for their use in champagnes, cordials, and cooking, elderflowers are also thought to have medicinal properties, and every part of the plant – bark, leaves, flowers, and berries – have been used in domestic medicine since the days of Hippocrates. A flower infusion is a good old-fashioned remedy for colds and sore throats, just what we need at this time of year.
If you can capture the sweet taste of elderflower - dry it, bottle it and preserve it - you can bring it out in the midst of winter, a much-needed reminder of warm sunny days.
Content Thanks To Quicke!
Statement from Boise Co-op Board of Directors and CEO
September 12, 2019
First, thank you to everyone who attended the Boise Co-op Board of Directors meeting on September 9. We appreciate your time and candor as you shared your concerns, support, and questions. We would also like to thank our crew, Co-Owners and shoppers that were unable to attend and took the time to reach out to us. As the Board of Directors and CEO we want you to know that we appreciate your feedback and your input.
The intent of this letter is to provide clarity, facts and insight where needed. This is not only in reply to the attendees of the Board meeting on September 9, but also the various people that have reached out to us. There are a number of questions circulating due to either a lack of information or deliberate misinformation. We recognize that this is a result of unclear and inconsistent communication. Honest and transparent communication is key to everyone understanding the “why” behind the decisions that are made and the direction we are going. We all need to work on this and it starts at the top. Our goal is to encourage a culture of accountability, and to more clearly outline the relationship between employees and managers.
Part of this narrative is intended to clarify the different roles that make up our Co-op. Each and every one of us choose to show up and most of us are here because we believe in the Co-op’s vision, mission and role in the community. To those who are here to help move us forward with purpose and integrity, we are grateful for your contributions. We have a long way to go and we hope you’re in for the long haul. Thank you.
Our purpose is to Stand Up for Honest Food. Our core values are: collective harmony, positive spirit of action, and respectful honesty. Every Boise Co-op employee should be familiar with these concepts because we built them together. And together we intend to live and to work by these principles.
The Cooperative Model
A number of references have been made as to what the co-op model is and how it is designed for the benefit of employees. We want to provide some clarity and information on this. Cooperatives are owned and driven by the members—at the Boise Co-op we use the term “Co-Owner.”
The Boise Co-op exists to serve our Co-Owners through the purchasing of goods and services. We were organized for that reason—to provide access to good food at a reasonable price as a buying club. In addition to getting the products and services they want, Co-Owners also get a share in the profit of the Co-op. We return this in the form of a patronage dividend. Each household is allowed one membership and one vote. Through this democratic process we elect a Board of Directors. The Board serves as representation of our 33,000+ Co-Owners.
Employees can be Co-Owners, but they do not get preferential treatment for being employed by the Co-op. They are allowed one vote per household along with other benefits under the Co-Ownership allotment. The decisions we make are first and foremost for the benefit of our Co-Owners.
First, and because questions were raised at our forum, retaliation is not the cost for those who speak up to management or the Board. This policy is explained on page 20 of the Employee Handbook. Staff ideas and insight are always welcome and encouraged. This being said, in an attempt to foster a shared sense of mutual respect and professionalism, we will not condone mean-spirited, spiteful, or bullying behavior. The expectation for all involved parties is to maintain considerate etiquette.
Nor do we allow for insubordination; by this we mean refusal to obey direction from a supervisor and disrespect shown to management in the form of vulgar or mocking language—or making threats, spreading rumors and engaging in toxic gossip. This is destructive behavior that creates tension, loss of progress, and decreased morale. This is the very antithesis of who we are as a cooperative; it negates and undermines our values and will not be tolerated.
We as a Board of Directors and leadership team are committed to the creation and nurturing of a positive, empowering, and collaborative work culture. We all play a role in keeping this going. Our hope is that with honest and open discussion and mutual understanding of problems we can grow our collective confidence and trust, and improve our working relationships.
Deli Leadership Positions
The senior leadership team decided to invest in our largest department. The positions of Culinary Director and Executive Chef are strategic investments in the Co-op. In an industry where a grocery’s deli is typically a profit center, driving innovation and profits to the store, the Boise Co-op deli operations are an unfortunate exception; they have been losing money for several years. To help us reinvent and re-invigorate our deli operations, we turned to industry leaders who are excited to help us; Jin Yang and Chris Paquette together bring more than 45 years of culinary talent and leadership. Jin is regularly listed as one of the food industry’s leaders in sustainability and environmental innovation. We tasked them with nothing short of transformation of this important function, and to also train and develop our future culinary leaders. We realize we should have been more clear about these positions and why Jin and Chris were selected right from the get go, and apologize for the confusion and frustration this caused. We’ll do better moving forward.
The ECHO Program
Both representatives of the previous ECHO resigned from their roles, subsequently leaving the positions vacant and dormant. We received feedback that the program needs revising because it isn’t effective. We also learned that the ECHO program created unintended consequences in communication breakdowns and gaps between department managers and their staff. We are taking this feedback seriously and exploring viable and sustaining alternatives which address the future of the program.
At this time we are not bringing the program back. True to our shared values that we stated above, we prefer to build a culture of open, honest and productive conversations between managers and their team. We have a system for employees to share concerns with their managers, not with a middleman who might not accurately translate the employee’s issues. To that end we have made changes to the managerial roster. One of our top priorities is to establish and grow that trust between managers and employees who are working together to rebuild these relationships. The graphic below outlines the best way to voice concerns.
*the employee forums are a new addition that will take place quarterly, beginning on October 9 (at the Village) and 10 (at the North End). Employees should look for more info by the time-clocks and in meeting minutes in the next couple of weeks.
Employee Wage Increases
We want to clarify that wage increases are not capped at 3 percent. We set an organizational budget of 3 percent — as we have done for the last five years. We asked managers to provide reasoning, documentation and request for approval for any increase above this amount. This ensures accountability to budget and fairness in evaluation practices.
One of the most urgent priorities on our “Go Forward” business plan is to implement a Total Pay package with a clear methodology and consistent application. Work is now underway and we will be providing progress updates along the way, with the goal to implement as soon as possible.
A critical outcome of the across-the-board review described above will be clarity for employees about their compensation. Part of that review will be a clarification about salary caps, so that employees can see how to increase their wage either through performance or through a change in position. These discussions will take place between managers and their employees.
Personnel Decisions and Salary Information
Personnel decisions and salary information are private and closely held between the employee and the Co-op. The Board does not get involved in these conversations. As stated before, our sole employee is the CEO. Personnel changes, and the reasons for them, are private, to protect the privacy and integrity of all Boise Co-op employees.
We set salaries and pay scales commensurate with an employee’s position and experience. Historically, we have brought on many entry level employees at the minimum starting wage (currently $10.76). Pay ranges exist for all jobs within our organization; hiring managers are being encouraged to bring new hires on at a pay within the job’s pay range that is commensurate with the new employees’ experience and skills.
Long-term and Legacy Employees
As part of our pay evaluation process, we are reviewing our overall compensation terms. This process will include a focus on our long-term employees.
Boise Co-op in the News
It’s likely that you’re aware of the various articles and social media posts being made about our organization. There are several accusations and personal attacks being circulated and we will not engage in tit for tat exchanges. That’s not who we are.
Uncertainty creates a mixture of emotions—most of which lean toward the negative. Again, our intention is to provide clarity, insight and open and honest dialogue around these issues. We know the Co-op plays an important role in many people’s lives in our community, and our main goal is to ensure the Boise Co-op survives and thrives for another 46+ years.
Total Time: 1 hour; 15 minutes active
Putting that beautiful piece of wild-caught salmon on a wood plank serves two purposes: first, to cook it in a bath of delicate cedar smoke, and second, to prevent fish sticking to the grill! The plank, when placed on a sheet pan or platter, is a great serving piece, too, allowing your guests to get a whiff of delicious smoke as they sit down to eat.
1 pound sockeye or other wild-caught salmon
1/4 cup white wine
1/4 cup orange juice
2 tablespoons brown sugar
1 tablespoon tamari soy sauce
1 teaspoon extra virgin olive oil
Untreated cedar plank, soaked in water (Boise Co-op sells these near the meat and seafood counter)
1 spray bottle filled with water
1 instant read thermometer
Remove any bones from the salmon and, if desired, cut into four portions.
In a baking dish or food storage container, whisk the white wine, orange juice, brown sugar, tamari and olive oil, then place the salmon, flesh side down in the marinade. Let stand for 30 minutes. Flip the salmon over and let marinate for 10 more minutes.
Prepare the grill for smoking (see Tips & Notes for best results). If using a charcoal grill, place the grate on high or the charcoal on one side. If using a gas grill, light the flame on just one side. When hot, place the plank over the fire on the hot side until it starts to crackle. Brush the top with oil and place the fish, skin side down, on the plank. Position the plank so that it smolders a little but does not catch fire or smoke heavily. Spritz with water if needed, being careful not to douse the fish.
Close the lid for about 10 minutes, then check the fish with an instant read thermometer. When it reaches 140⁰ F, use tongs to move the plank to a sheet pan and carry to the table.
Use a metal spatula to serve the fish; the flesh should lift right off the skin.
Wash the plank and store for future use.
Tips & Notes
Create hot and cool zones
For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat
163 calories, 6 g. fat, 60 mg. cholesterol, 129 mg. sodium, 0 g. carbohydrate, 0 g. fiber, 24 g. protein
Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.
Please read this important message from our Board of Directors in response to the recent Boise Weekly article.
Courtesy of: Bon Appétit
As heirloom tomatoes become abundant, we need to think of creative ways to eat them while they're fresh and ripe. This warm basil dressing is the perfect way to transition into the cooler summer nights. This dressing isn't just for salads, either. Try it over a juicy steak or some char-grilled vegetables!
½ cup extra-virgin olive oil
1 large shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
¾ tsp crushed red pepper flakes
3 oil-packed anchovy fillets, chopped (optional)
1 cup basil leaves (purple or green)
1½ lb. heirloom tomatoes, some sliced, some cut into wedges
2 Tbsp red wine vinegar
Flaky sea salt
For the full recipe, check it out on Bon Appetit
Cypress Grove Humbold Fog Pepper Remix
The Original American Original® — remixed!
Humboldt Fog paved the way for soft-ripened goat cheese in America, but this is Humboldt Fog like you’ve never seen it before. Each limited edition, handcrafted wheel features a distinctive ribbon of chilies, curry, and harissa — with just the smallest kick in the pants. You'll also enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous over-tones, and a clean citrus finish. As Humboldt Fog Pepper Remix matures, the creamline develops and the flavor intensifies.
Top your burger with Pepper Remix to turn up the heat.
Beer Pairings: chilli beer, porters, stout
Wine Pairings: suvignon blanc, Pinot Grigio, Pinot Noir, Zinfandel
Content Thanks To Cypress Grove Cheese!
Total Time: 15 minutes
Combining prosciutto with and mozzarella cheese isn't a radical thing, but it seems like everyone is pairing fruit and balsamic these days. The most satisfying salads combine salty, creamy, sweet, and sour. In this case, the combination of salty cheese and ham paired with refreshing summer melons topped off with a balsamic glaze is just delightful. There's nothing more elegant than cutting into a salad with a knife and digging in with a fork. It's the perfect dish on a scorching-hot summer day!
1 cantaloupe or honeydew melon
8 oz of fresh (cherry sized) mozzarella balls in brine
4 oz of very thinly sliced prosciutto
1 bunch of mint leaves, stems removed
2 tablespoons of good quality extra virgin olive oil
2 tablespoons of balsamic glaze
flaky sea salt and freshly ground black pepper to taste
Cut the melon of choice in half. Remove the seeds with a spoon. Peel and cut into wedges. Divide the wedges evenly between four serving plates (about 2-3 melon slices per plate).
Drape prosciutto over the melon wedges.
Tear each piece of mozzarella ball in half and divide them among the four servings.
Scatter the mint leaves on top of each salad.
Drizzle about 1/2 a tablespoon of extra virgin olive oil and balsamic glaze over everything.
Season with salt and pepper. Enjoy!
Total Time: 45 minutes; 15 mins active
Tangy with a little funk and slightly sweetened with a touch of honey, this recipe will hit the spot on a warm summer night. Miso, orange, and ginger are classic Japanese flavors that can be used as a marinade or dressing. You can turn this into a marinade by simply reducing the amount of orange juice, keeping the formula thick enough to slather over any protein before cooking. Or, turn this into a dressing by thinning it out with more orange juice. This Pan-Fried Tofu Salad with Ginger Citrus Miso Dressing will show how versatile this recipe is. It will elevate your simple summer night salad into something Instagram-worthy!
2 teaspoons of fresh ginger grated with a mircoplane, or minced
1 clove or garlic grated with a mircoplane, or minced
1 teaspoon of orange zest granted with a microplane, or minced
2 tablespoons of freshly squeezed orange juice (divided)
1 tablespoon of rice wine vinegar
1 tablespoon sweet yellow miso
1/2 tablespoon honey
4 tablespoons grapeseed oil
2 teaspoons toasted sesame oil
1/2 teaspoon freshly ground pepper
Salt to taste
1 block firm tofu
1 tablespoon grapeseed oil
2 cups mixed greens of choice
2 vine ripened tomatoes cut into wedges
1 cucumber sliced into half moons
1 avocado cut into cubes
1 teaspoon of toasted sesame seeds
2 teaspoons finely chopped cilantro
Take the tofu out of the wrapper and drain as much water as you can out of it. Wrap the tofu block with a clean kitchen towel. Place something heavy like a cast iron pan on top of the towel-wrapped-tofu and leave it on the counter for about 10 mins to press some of the moisture out.
In a large bowl add the grated ginger, grated garlic, orange zest, 1 tablespoon of orange juice, rice vinegar, miso, and honey. Whisk until everything is combined and there are no more lumps in the miso. Slowly stream in the grapeseed oil while whisking to emulsify the dressing. Do the same with the sesame oil. Season with salt and pepper.
Cut tofu block into 1/2 cubes. Scoop a couple of tablespoons of the marinade over the tofu and carefully coat each piece. Let marinate for 30 minutes.
Assemble salad. In each serving bowl, layer the lettuce, cucumber, tomato, and avocado. Set aside.
With the remaining marinade, whisk in the remaining 1 tablespoon of orange juice to thin it out for the dressing. Set aside.
Pan-fry the tofu by heating a large skillet to medium heat. Coat the pan with 1 tablespoon of oil. Drain any excess liquid that has leaked out of the tofu. Blot off any extra marinade, each piece should be lightly coated (too much marinade will burn). Add the tofu in a single layer (you might have to do this in batches if you don’t have a large enough pan. Make sure to clean the pan between batches). Pan fry for 3-5 minutes on each side.
Layer the tofu on top of the salad. Sprinkle on the toasted sesame seeds and finely chopped cilantro. Drizzle on some more of the reserved dressing, and enjoy!