summer

Grilled Peaches with Thyme Oil

Total Time: 15 Minutes

Servings: 6-8

This week’s recipe couldn’t get much simpler. The only equipment you’ll need is a grill or a grill pan. Grilling peaches is magical! The peachy flavor will elevate to a whole other level. If you love peaches, you won’t be able to resist this dish.

If I had to choose a flavor profile for summer, it would be warm, smoky, and fruity with a burst of sweet juicy nectar. This dish is IT! Just remember to have your grill grates really clean, you don’t want your peaches to stick to the grill or have any odd flavors transfer. The added thyme oil will make this the perfect side dish to pair with grilled meats like a juicy pork chop or a savory skirt steak. But why stop there? Do a 180 and knock it out of the ball park. Serve these juicy peaches as a sweet treat. Either way, SMACK! You just hit a home run! My favorite way is to set up a grilled-peach-sundae-station. A light drizzle of honey or balsamic glaze, vanilla ice cream, topped with chopped nuts, just don't forget the cherry on top. The truth is, grilling peaches is stunningly simple, there’s no fuss about it. Peach please, your guest will be asking for another serving!

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 2 springs of fresh thyme

  • 6 large firm organic peaches

Directions

  1. Clean your grill grates, and preheat grill to medium.

  2. In a small bowl add olive oil and thyme. Use the back of a spoon to muddle and infuse the thyme with the oil. Set aside.

  3. Cut peaches in half, remove the pits (makes sure to use ripe but still firm peaches, you don’t want overripe peaches, because they will get mushy while grilling).

  4. Strain the oil, discard the thyme.

  5. Brush the cut side of each peach half with the thyme oil.

  6. Lay each peach half cut-side down on the hot grill.

  7. Let the peaches cook for 5 mins without disturbing or moving them. You really want to have well defined grill marks, it’s what makes this dish so appealing.

  8. After 5 mins, flip each peach half over with a spatula and a pair of tongs. Let them cook for 3 more minutes on the fuzzy side.

  9. Remove from heat, and serve this side dish any way you’d like, sweet or savory!

Wellness Tuesday Tips: Sunscreen

By Cathy Smith

Hey everybody, its sunscreen season!

All year we wait for summer to arrive, counting the days. Sun on the skin, it wakes up the playful kid in me. Jumping into pools, floating rivers, the smell of sunscreen and dirt mixed together is total happiness. Growing up, I used baby oil and iodine to get a deep tan, not understanding how damaging it was to my skin. Now a serious sunscreen advocate, I use the white stuff. You know, zinc oxide? It’s the one you want, dermatologists would agree!

The safest and most effective sunscreen is the physical barrier kind found in products with zinc oxide and titanium dioxide. Minerals sit on the skin surface causing UVA/UVB rays to bounce off, as opposed to chemical SPF that absorb the sun’s aging and burning rays. Minerals do not enter the bloodstream, giving a sleeve of protection you can count on. Ingredients such as oxybenzone, avobenzone, octisalate, homosalate, and octinoxate circulate through the blood. Not so good.

Now, which one do you choose? Ask a helpful staff member and they will light the path for you to healthier sun-exposed skin. The Boise Co-op offers a wide selection of high-quality SPF for daily, facial and sports, including 40-minute and 80-minute water resistant formulas.There are even a few tinted sunscreens available, excellent for evening out skin tones. Nice! Aloe gels with soothing and highly anti-inflammatory properties, great for sunburns, and bug resistant sprays can also be found in the same area.

Check out our photo guide and follow useful links to learn more about protecting your skin.

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EWG’s Guide to Sunscreens

Badger Healthy Body Care Sunscreen Safety in The News

Have a deliciously fun time playing in the warm sunshine. Relax in the shade.

“Ô, Sunlight! The most precious gold to be found on Earth.”

― Roman Payne

Watermelon and Cucumber Salad with Feta and Mint

Total Time: 10 Minutes

Servings: 4

Did you know that watermelons and cucumbers are related? This explains why such a bizarre couple makes a great pair! This recipe is easy to make! In just 10 minutes you 'll have a salad that is refreshing and picnic ready. The dressing for this recipe is just a few ingredients and is very light. Add some mint and feta to the mix, and you’ve got yourself a fresh and colorful summer side dish that kids and adults alike will enjoy!

Ingredients

  • 1 seedless baby watermelon, about 2 lbs

  • 1 English cucumber (If using a slicing cucumber, peel and remove seeds)

  • 3 tablespoons of olive oil

  • 1 tablespoon of fresh squeezed lime juice

  • 1 tablespoon of honey

  • Salt and pepper to taste

  • 4 ounces of feta cheese crumbles

  • Handful of fresh mint leaves

Preparation

  1. Cube the watermelon flesh.

  2. Slice the cucumber in half lengthwise. Cut the cucumber into quarter inch slices.

  3. Arrange the watermelon and cucumbers on a serving plate.

  4. In a mixing bowl, add olive oil, lime juice, honey, and whisk together. Season with salt and pepper (careful with the salt. Feta can be pretty salty already).

  5. Drizzle the dressing over the watermelon and cucumber.

  6. Add the feta crumbles and top with the mint leaves.

  7. Enjoy!

Summer Broccoli Salad with Grapes

Total Time: 30 Minutes

Servings: 6

This is a great salad to get your kids to eat broccoli. It’s a winning combination of bright green broccoli, sweet and juicy grapes, with crunchy bits of red onion, toasted almonds, and bacon tossed into a tangy, yet slightly sweet honey dressing. Make that classic broccoli salad into this new and improved modern version today! Turn those broccoli-hating-children into little veggie devouring monsters in minutes. The only thing you’ll be mad about with this recipe is...those darn kids didn’t save you any!

Ingredients

  • 4 slices of cooked crispy bacon chopped

  • 1/4 cup of sliced almonds toasted

  • 2/3 cup of mayonnaise

  • 2 tablespoons of apple cider vinegar

  • 1 tablespoon of honey

  • salt sea salt and freshly ground black pepper to taste

  • 1 lb of broccoli (do not discard stem)

  • 1 tablespoon of salt

  • 1 cup of red seedless grapes

  • 1/4 cup of diced red onions

Preparation

  1. Chop and crumble cooked bacon slices. Set aside.

  2. Toast almonds by preheating oven to 350°F. Spread almonds in a single layer on a cookie sheet and bake for 5 minutes. Shake the pan about halfway through to move the almonds around, making sure you check them every minute after the halfway point until they’re at the desired color. Remove from oven and immediately pour onto a plate and let cool in a single layer.

  3. In a mixing bowl whisk together mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to your liking.

  4. Prepare the broccoli. Cut the florets into 1/2 inch pieces. Don’t toss the stem, it’s delicious! Cut about 1/2 off the end of the stem and discard. Peel the reserved broccoli stem with a vegetable peeler and cut it into 1/4 inch slices.

  5. In a large saucepan, bring 5 cups of water to a boil and season with 1 tablespoon of salt. Prepare an ice bath nearby. Blanch the broccoli in the boiling water for about 2 minutes, until the broccoli becomes bright green in color. Shock the broccoli in the ice bath. Drain and gently dry with a towel.

  6. Cut grapes in half.

  7. In a large bowl, toss together broccoli and dressing. Gently add in grapes and red onions. Mix in most of the sliced almonds and bacon, reserving about a tablespoon to sprinkle on top as a garnish. Taste and season with salt and pepper if needed.

  8. Plate and garnish with the remaining almonds and bacon.

Spicy Pineapple Chicken Kebabs

By: Co+op, stronger together

Total Time: 4 hours; 30 minutes active

Servings: 6

A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs.

Ingredients

  • 1 cup coconut milk

  • 1/2 cup pineapple juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 2 tablespoons Sriracha sauce

  • 2 tablespoons soy sauce

  • 2 large red bell peppers

  • 1 small pineapple, peeled and cored

  • 1/2 red onion

  • 4 medium boneless, skinless chicken breasts

Preparation

  1. In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.

  2. Cut the pepper, red onion, and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.

  3. Heat the grill and thread the chicken, peppers, onion, and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165°F and sauce has reduced and thickened. Keep warm until ready to serve.

  4. When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.

Serving Suggestion

A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.

Nutritional Information

130 calories, 7 g. fat, 20 mg. cholesterol, 65 mg. sodium, 16 g. carbohydrate, 0 g. fiber, 1 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.

Salad in a Jar

Total Time: 10 minutes

Servings: 1

Salads in a jar are the perfect portable lunch to make at home. They're a great way to use up those little bits of food left over from dinner. They’re also an easy no fuss meal prep for the next day. With the right ingredients, you’ll have a complete meal. But, if you want your salad in a jar to look as elegant as when you first layered it the night before to last until lunchtime, you'll need a go-to layering technique. So grab your quart-sized mason jars from the cupboard and start laminating your hearty salads.

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Ingredients

  • 1 quart size wide mouth mason jar with lid

  • 1/4 cup of your favorite salad dressing

  • 1/3 cup of protein of choice

  • 1/4 cup of cooked grains of choice

  • 4-5 tablespoons of chopped vegetables or fruit of choice

  • Handful of leafy greens of choice

Preparation

  1. Layer 1: 1/4 cup of salad dressing. In a clean wide mouth quart size mason jar, fill the bottom with 1/4 of your favorite dressing. You can make your own dressing or vinaigrette and refrigerate it a few days in advance or buy your favorite brand. Dressings with a low viscosity tend to work better because it coats everything a lot better than a thick chunky dressing when you give your salad a good mix (careful not to get any dressing on the sides; this will prevent your leafy greens and vegetables from wilting).

  2. Layer 2: 1/3 cup of your protein. Adding your protein on top of your dressing will help marinate it. You can use any animal or plant-based protein you’d like. Pan fry up some tofu or use a can of drained chickpeas for great plant-based proteins. Leftover steak or rotisserie chicken is perfect for this. Mix and match if you’d like.

  3. Layer 3: 1/4 cup of cooked grains. This is the layer that will make your salad hearty and more filling. I love adding cooked quinoa to this or wild rice. Cooked pasta or farro are also good options. I’ve even seen cooked ramen noodles cut into bite-size pieces used for this layer.

  4. Layer 4: 4-5 tablespoons of chopped vegetables. At this stage, you can add vibrant colors to your salad. You can be as creative as you want with this layer! Add a mix of red onions, radishes, and cucumbers for a healthy crunch. Chopped celery, apples, and dried cranberries add a nice sweetness to the salad. Try adding sliced cherry tomatoes, avocado, and cilantro for a kick of flavor.

  5. Layer 5: Leafy greens. Fill your jar to the top with a handful of leafy greens. You can go the crisp lettuce route, the hearty greens route, or do both! Choose your favorite greens and mix and match whatever you’d like. Arugula will add a spicy peppery flavor to your salad. If you’re lacking in vitamins and minerals but want something tender and slightly sweet, add baby spinach. Careful not to pack down the greens, you don’t want to bruise them. You’ll also need a little room for everything to move around when you’re mixing your salad.

  6. Screw on the lid and refrigerate. Now your portable salad is ready to go with you. When you’re ready to eat, just simply give it a good shake, take off the lid, and dig in.

Chipotle Corn Chowder

By: Co+op, stronger together

Total Time: 35 minutes, 20 minutes active

Servings: 4

Nothing says comfort like homemade soup. This delicious chipotle corn chowder will warm and delight the whole family!

Ingredients

  • 1/4 pound unsalted butter

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery ribs, diced

  • 2 cloves fresh garlic, minced

  • 1 poblano pepper, diced

  • 2 cups button mushrooms, quartered

  • 1/4 cup all-purpose flour

  • 1 quart chicken or vegetable stock

  • 2 russet potatoes, diced in 1/2" cubes

  • 3 cups fresh roasted or cooked corn kernels

  • 2 tablespoons fresh thyme, minced

  • 1 tablespoon chipotle chili pepper

  • Pinch of cayenne pepper

  • Pinch of ground cumin

  • Pinch of salt

  • Pinch of pepper

  • 2 cups heavy cream

Preparation

  1. In a large sauce pot on medium high heat, melt the butter.

  2. Add the onion and sauté for 2 minutes. Add carrots, celery and poblano pepper and sauté for 3-5 minutes until the vegetable begin to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.

Serving Suggestion

Garnish with fresh chopped cilantro or extra chipotle peppers. Serve with sides of sour cream, corn kernels, Cojita cheese, pico de gallo, crusty bread or tortilla chips.

Nutritional Information

527 Calories, 33 g. fat, 100 mg. cholesterol, 305 mg. sodium, 51 g. carbohydrate, 7 g. fiber, 12 g. protein

Posted by permission from StrongerTogether.coop. Recipe by Chris Ryding. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Melon and Prosciutto Caprese Salad with Mint

Total Time: 15 minutes

Servings: 4

Cantaloupe or Honeydew and prosciutto may seem like an unlikely pair, but the salty-sweet mix is a refreshing twist on the classic caprese salad.

Ingredients

  • 8oz container of fresh mozzarella balls

  • ½ cup mint leaves

  • 1 tablespoon of honey

  • 2 tablespoons fresh orange juice

  • 1 tablespoon olive oil

  • Sea salt

  • 1 2-3 pound melon, seeds and rind removed, slice 1 inch lengthwise

  • 1 tablespoon of white wine vinegar

  • 2 tablespoons of balsamic glaze

  • 6-8 thinly sliced prosciutto

Preparation

  1. Mix orange juice, honey, and olive oil in a small bowl.

  2. Toss melon with white wine vinegar in a large bowl; season generously with salt. Transfer melon to a platter, drape prosciutto and tear the fresh mozzarella cheese into bite-size pieces and scatter over top; arrange mint leaves onto the salad.

  3. Carefully spoon dressing over and drizzle with balsamic glaze.

Asian-Style Glazed Hot Dog with KimChi

Total Time: 30 minutes

Servings: 4

Kimchi is one of those foods that adds an extra depths in flavors to other foods. Tacos, hotdogs, and cheese sandwiches can all be perked up with a spoonful of this fermented delight – this trend is well on the way to becoming a staple. The Asian-Style-Glazed Hot Dog with Kimchi is a fun and delicious take on traditional summer time fare. Inspired by the Japadog food truck in Vancouver, Canada.

Ingredients

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  • 4 Beef Hot Dogs, Grilled

  • 4 Hot dog buns, Toasted

  • 4 Tablespoons Teriyaki Sauce
    Toppings

  • 4 Tablespoons of Kimchi drained

  • 1 Teaspoon of oil

  • 4 Tablespoons mayonnaise

  • 2 Tablespoons of Sriracha

  • 4 Slices of cheddar cheese

  • 2 Tablespoons of cilantro leaves stems removed and shredded

  • 4 Nori Sheets, cut into thin strips

  • Black sesame seeds

Preparation

  1. Sauté Kimchi in oil on medium heat until most of the moisture is gone. Set aside.

  2. Mix mayonnaise with Sriracha and place it into a squeeze bottle.

  3. Heat up the BBQ and grill the hotdogs for about 8 minutes turning every 2 minutes careful not to burn, then brush them with the Teriyaki sauce and grill them for another 20 seconds. (Glaze the hot dogs at the end, Teriyaki sauce is high in sugar, and will burn)

  4. Toast the buns on the grill for 30 seconds cut side down.

  5. Put a slice cheddar cheese inside each bun, then place your hotdog on top.

  6. Now comes the fun part! Spoon the Kimchi into the warm buns next to the hotdogs and squeeze the Sriracha mayonnaise on top. Finally garnish with the cilantro leaves, Nori strips, and black sesame seeds.

 

Chipotle Cherry Barbecue Sauce

By: Co+op, stronger together

Total Time: 70 minutes; 10 minutes active

Servings: approximately 12

Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.   

Ingredients

  • 2 cups cherries, washed and pitted

  • 2 cloves garlic

  • 1/4 cup apple cider vinegar

  • 2 tablespoons stone-ground mustard

  • 1 1/2 teaspoon smoked sea salt

  • 2/3 cups canned diced tomatoes with chilies

  • 1/4 cup canned chipotle sauce

  • 1/3 cup turbinado sugar

Preparation

  1. Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

Nutritional Information

40 calories, 1 g. fat, 0 mg. cholesterol, 380 mg. sodium, 9 g. carbohydrate, 0 g. fiber, 0 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.