Spring Greens Pizza

Veggie Pizza

Baked crust is topped with fresh mozzarella, spring greens and chicken for a delightful twist on traditional pizza.

Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons minced garlic
  • 3 ounces fresh mozzarella, bocconcini size
  • 1 cup plus 2 tablespoons balsamic vinegar
  • 1 prepared pizza crust
  • 1 15-ounce can crushed fire-roasted tomatoes
  • 1 tablespoon vegetable oil
  • 1/2 pound boneless, skinless chicken tenderloins or thighs
  • 3 cups spring mix lettuce

Preparation

  1. Preheat oven to 400 degrees F.
  2. In a small saucepan over medium heat, reduce 1 cup of balsamic vinegar to 1/4 cup, stirring occasionally. Remove from heat and reserve. Meanwhile, combine the olive oil, basil, oregano and garlic in a small bowl. Let sit 10 minutes.
  3. Brush pizza crust with half the olive oil mixture and bake according to package instructions. Slice the fresh mozzarella into thin slices and add to the remaining olive oil mixture. Toss to coat.
  4. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and brown 2 minutes on each side. Remove the chicken from the pan and reserve. Return the pan to the heat and deglaze with 1 tablespoon water and 2 tablespoons balsamic vinegar. Add the crushed tomatoes and bring to a simmer. Slice the cooked chicken crosswise into 1-inch pieces and add to the tomato mixture. Simmer until sauce has thickened, about 7 minutes.
  5. Remove the pizza crust from the oven. Spread the sauce evenly over the crust and top with marinated mozzarella slices. Cut the pizza into four slices and top each with a handful of spring mix. Drizzle each slice with a tablespoon of the balsamic vinegar reduction and serve.

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Springtime Spring Rolls

Spring rolls are a fun and delicious way to enjoy a wide variety of fresh produce—and leftovers—you have on hand.

Ingredients

  • 1 package spring roll wrappers (see Tip)
  • 1 pound tofu or leftover cooked meat
  • 2 cups cooked rice or wild rice
  • 3 cups assorted veggies, such as:
  • kale, shredded cooked or raw
  • spinach, cooked or raw
  • carrots, shredded or thinly sliced
  • cucumbers, seeded and thinly sliced
  • kohlrabi, peeled and thinly sliced or shredded
  • cabbage, shredded cooked or raw
  • green onions, thinly sliced
  • red peppers, thinly sliced
  • cilantro, chopped
  • Sesame Orange Sauce or Maple Dijon Sauce

Preparation

  1. Place all filling ingredients in separate bowls or on large baking sheet
  2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
  3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
  4. Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.

 

Authored by Molly Herrman. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Poached Pears

Via Creative Commons

Via Creative Commons

For such a delicious and elegant dessert, poached pears are amazingly simple to prepare.

Ingredients

  • 6 firm pears (not quite ripe),
  • peeled with stems on
  • 3 cups red wine
  • 1 cup water
  • 1 cup sugar
  • 1/2 vanilla bean, split in half lengthwise
  • 1 star anise
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Preparation

  1. Choose a cooking pot that will hold the pears snugly. Place red wine, water, and sugar in the pot. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot; add the pods along with star anise, honey, and lemon juice.

  2. Bring the liquid to a simmer and cook for about 5 minutes, stirring to make sure the sugar is dissolved.

  3. Add the peeled pears, cover, and simmer for about 20 minutes until pears are tender.

  4. Remove the pears and continue simmering the liquid until it becomes thick and syrupy. Use this syrup to glaze the pears before serving.

Serving Suggestion

Serve pears warm or cold, with a dollop of whipped cream or crème fraiche, if desired.

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Celebrate our anniversary, donate to the International Refugee Assistance Project

As Cooperative Principle #7 states, "cooperatives work for the sustainable development of communities through policies and programs accepted by the members." This is why we are celebrating our anniversary by hosting donation drives throughout the month of March.

Hand selected by Mariposa staff, each organization is important to the progression of our community. Donate at the register the next time you shop and check back each week to find more information about each organization.

International Refugee Assistance Project

MARCH 22 - MARCH 28

International Refugee Assistance Project

The International Refugee Assistance Project (IRAP) organizes law students and lawyers to develop and enforce a set of legal and human rights for refugees and displaced persons. Mobilizing direct legal aid and systemic policy advocacy, IRAP serves the world’s most persecuted individuals and empowers the next generation of human rights leaders.

IRAP is on the frontlines of the fight against the discriminatory executive order signed by President Trump. By mobilizing an emergency taskforce of legal advocates and leading the fight in the courts and the press, IRAP is playing a critical role in protecting the rights of thousands of affected refugees and immigrants.

How to Help:

If you or someone you know needs legal help, please email info@refugeerights.org in any language with as much information as possible about your situation and any relevant documents. Please see the Get Legal Help page for more instructions on how to request assistance.

CHOCOLATE CHIP BANANA BREAD

Banana Bread

Ingredients 

  • 2 c. all-purpose flour
  • ¼ c. granulated sugar
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 pinch salt
  • 1 bag semi-sweet or bittersweet chocolate chips 
  • 2 c. bananas (2-3 ripe & mashed bananas)
  • ½ c. butter, melted
  • ¼ c. milk
  • 2 eggs
  • Cinnamon for crust (optional)

Preparation 

Preheat oven to 350 degrees. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Add chocolate chips.

In a separate bowl, whisk together bananas, butter, milk, vanilla and eggs. Pour over the flour mixture and stir until blended. Grease a 9x5 loaf pan with butter and sprinkle with cinnamon and sugar. Pour mixture into the loaf pan.

Bake for 50 to 60 minutes, until the crust is golden brown and a toothpick comes out clean. Let cool in pan for 15 minutes before turning out onto a rack or serving plate. Serve warm.

 

Reprinted from Equal Exchange.

News Roundup March 17, 2017

Partnership between Philly Orchestra and KIPP provides instruments to students

In many District and charter schools throughout Philadelphia, art and music programs have disappeared due to budget cuts. But thanks to a new partnership launched between the Philadelphia Orchestra’s School Ensemble Program and KIPP Philadelphia Schools, students in KIPP West Philadelphia Preparatory Charter School and KIPP West Philadelphia Elementary Academy will have access to the orchestra and its musicians, instruments, and innovative music education programs, all while further engaging them in the arts. Read more

Cedar Park Neighbors seeking new board members

Do you live in Cedar Park and want to get more involved with the neighborhood? Here’s a great chance. The Cedar Park Neighbors (CPN), the recognized community organization for the Cedar Park neighborhood, is currently seeking new board members to serve the community for the next two years beginning in June 2017. Read more

Tokens on their way out: SEPTA Key Card expands

Starting Monday, March 13, SEPTA customers can fully transition to paying for their rides with a Key Card (just tap and go!). SEPTA is expanding the Travel Wallet feature to Market-Frankford Line, Broad Street Line and major bus loop fare kiosks, and riders will be able to purchase a Key Card at fair kiosks and load it with money starting on the following dates at the following Market-Frankford Line stations in West Philly. Read more

Jezabel's Cafe to spin off a shop in West Philadelphia

Jezabel Careaga, chef-owner of the Argentine-influenced Jezabel’s Café at 26th and Pine Streets, plans to branch out to West Philadelphia with a new shop opening this spring.

Jezabel's Studio (208 S. 45th St.) will mix food and retail in its 400 square feet: an area for guests to enjoy teas, including a mate tea that she has created for the shop as well as her signature empanadas and alfajores, the Argentine shortbread cookies that she learned to make back home. Read more

Kensington Community Food Co-Op Nears Goal to Open $1.9M Fresh Food Store, Bar

A Philadelphia community co-op is nearing its goal as it tries to raise enough money to open a grocery store focused on "fresh" and "local" food at the sight of a former bar.

The Kensington Community Food Co-op extended its "25 in 25" Campaign where mission-driven food distributor The Common Market pledged to match member donations up to $25,000. As of midweek, KCFC had gotten 90 percent to its goal.

This West Philadelphia bike shop is using its profits to serve the local community

Two doors down from the Neighborhood Bike Works office on 39th Street and Lancaster Avenue, the organization recently opened a used bicycle shop.

Neighborhood Bike Works is a West Philadelphia nonprofit that aims to empower youth through cycling initiatives and programming, and all the profits accrued from their bike shop go directly back into the youth programming. Many of their programs are staffed by volunteers, including some Penn and Drexel University students. Read more

Celebrate our Anniversary, donate to Planned Parenthood

As Cooperative Principle #7 states, "cooperatives work for the sustainable development of communities through policies and programs accepted by the members." This is why we are celebrating our anniversary by hosting donation drives throughout the month of March.

Hand selected by Mariposa staff, each organization is important to the progression of our community. Donate at the register the next time you shop and check back each week to find more information about each organization.

Planned Parenthood - Southeastern PA

March 15 - March 21

Total Donated: $1,443

Planned Parenthood believes that every child should be a wanted child. Then women and men can achieve the self-determination that makes families and societies strong. It is therefore Planned Parenthood's mission to protect and enhance reproductive freedom, to increase access to reproductive health services and information, and to promote sexual health. 

How you can help right now!

  1. Join Planned Parenthood Pennsylvania Advocates' email list.
  2. Vote!
  3. Contact your elected official and tell them to protect women's health.
  4. Support positive legislation - learn about the Pennsylvania Agenda for Women's Health and urge your lawmakers to sign on to the bills.
  5. Volunteer.
  6. Donate.

Chocolate Covered Frozen Bananas

Via Kara Stout

Via Kara Stout

Ingredients 

  • 4 ripe (but not brown) Equal Exchange bananas, bottoms trimmed, but unpeeled
  • 6 ounces Equal Exchange Organic Dark Chocolate, broken up (choose your favorite bar)
  • 1/4 cup cream (or vegan option= 1 tablespoon coconut oil)
  • 1/2 cup chopped topping of your choice (nuts, candied ginger, crushed cookies, coconut, etc.)

Preparation

  1. Peel bananas. Pierce each banana lengthwise with a wooden skewer freeze for at least 15 minutes, or wrap tightly in plastic or foil and freeze for up to a week.
  2. Melt the chocolate in a double boiler (or self made double boiler), a small saucepan over very low heat, or the microwave. Whisk in the cream or coconut oil and transfer the chocolate mixture to a shallow bowl. If you're using nuts, put them on a plate next to the melted chocolate.
  3. Peel the plastic / foil off bananas, dip them first in the chocolate covering the banana completely, let the chocolate drip off and cool slightly then sprinkle with toppings. Wait a few minutes and then place bananas on a piece of parchment paper in the freezer. Repeat with all of the bananas. The chocolate will cool quickly, so if necessary, reheat chocolate.
  4. Freeze bananas for 30 minutes or until chocolate is hard. You can put them in a wax- paper-lined airtight container and freeze them for longer. 

Banana chocolate pieces modification: Peel bananas, cut into 1-2 inch chunks. Follow steps 2-4, but leave pieces on wax paper in freezer until chocolate is hard, then store in an airtight container.

 

Reprinted by Equal Exchange.

Celebrate our anniversary, donate to Project SAFE

As Cooperative Principle #7 states, "cooperatives work for the sustainable development of communities through policies and programs accepted by the members." This is why we are celebrating our anniversary by hosting donation drives throughout the month of March.

Hand selected by Mariposa staff, each organization is important to the progression of our community. Donate at the register the next time you shop and check back each week to find more information about each organization.

Project Safe

March 8 - March 14

Total Donated: $1,752

Established in Philadelphia in 2004, Project SAFE is an all-volunteer grassroots organization providing advocacy and support for women working in street economies. SAFE’s mission is to promote human rights-based public health among women working in the sex and drug trades on the street in Philadelphia*. SAFE is an organization dedicated to ensuring the health, safety and survival of women on the street by providing advocacy, education and support using a harm reduction model. SAFE seeks to reduce the spread of HIV, hepatitis C and sexually transmitted infections (STIs) among working women, promote health and safety by empowering women with relevant information and resources, and connect women to programs and services which are appropriate to their needs and interests.

The primary problem that SAFE seeks to ameliorate is the fact that women who work in street economies have many unmet medical and social service needs. Although there are many groups and organizations in Philadelphia that provide the very services women say they want, these organizations are often unknown to and/or inept at providing services to SAFE’s constituents. This is not a new problem. An overwhelming need for accessible and non-judgmental services for the women who are the most criminalized, stigmatized and ostracized in our city has existed for far too long. The population that we work with and for is largely at an economic, educational and social disadvantage. Barriers such as illiteracy, lack of health insurance, legal problems (such as bench warrants), mental illness, mistrust of authority figures and service providers, and chaotic drug use are all factors which prevent women from accessing services to meet their basic needs. SAFE acts as a supportive and educational resource for these women to begin closing the gap.

DIY Kombucha

DIY Kombucha

A popular item for Mariposa shoppers, Kombucha is a bubbly, refreshing brew that also serves as a source of healthy probiotics.

Making kombucha can also be a fun and satisfying DIY project. The only challenge can be finding a scoby, the Symbiotic Culture Of Bacteria and Yeasts that floats in your brew, infusing the liquid with good bacteria. To find a scoby, put the word out to your neighbors, friends, and fellow Co-op shoppers. Anyone who brews on a regular basis will have extras. Another strategy is to look at the bottles of plain, unflavored kombucha and select the one with the largest floating blob of scoby. Strain the drink, and use the contents of the strainer as your scoby culture. The starter tea, or already-brewed kombucha, is essential to acidify the brew enough to keep less desirable bacteria from flourishing, so don't skimp on this ingredient.

Ingredients

  • 14 cups purified water
  • 4-8 teabags (white, green or black, not caffeine-free herbal teas) or 4-8 teaspoons loose tea
  • 1 cup sugar
  • 2 1/2 cups starter tea (already-made kombucha; you can use bottled)
  • Scoby

Equipment

  • 1 gallon jar or crock, no metal
  • Thermometer
  • Strainer
  • Cloth to cover jar and rubber band or string to secure it
  • Bottles with good lids for finished kombucha

Preparation

  1. Start by sanitizing your jar, strainer, measuring cups and spoons and stirring spoon; either run them through the dishwasher or boil enough water to pour into the jar, drop the spoons and cups in, and then drain. Pour boiling water over the strainer. Let dry. Wash your hand thoroughly; don't use antibiotic soap.
  2. In a large pot, bring 2-3 cups of the purified water to a boil. Add the teabags or loose tea and steep for about 5-10 minutes, then remove the teabags, or strain into the clean one gallon jar. Stir the sugar into the hot tea until dissolved, then add the remaining water. Use your thermometer to check the temperature of the tea—you need it to drop to under 85⁰F. When the tea is cool, slip the scoby into the mixture. It should float, if it falls to the bottom and stays there it may be dead.
  3. Cover the jar with cloth and secure with the rubber band or string. Keep the jar in a warm spot; the kombucha will brew more quickly at 75- 80 degrees. If you live in a cooler climate, you may want to invest in a warming device, like a brew belt or a seed sprouting mat that doesn't get above 75 degrees. The kombucha takes 7-9 days in a warm room, but takes up to two weeks in a cool room.
  4. Check the kombucha daily. A layer of scoby should form on the surface, making a thin film at first, then growing thicker. Floating yeast colonies will form, and as your kombucha starts to bubble, they will rise and fall. After the first few days, put a straw down the side, to avoid disturbing the surface, and take a taste. At first it should taste like sweet tea, and gradually become less sweet and more fizzy, like plain bottled kombucha. It will smell like cider vinegar, but not taste that sour. If it starts to taste very sour, it is overdone, and some of the good bacteria are dying off.It is still useful as vinegar, so don't throw it away. When it is ready, remove the scoby and bottle the kombucha.
  5. If your scoby does not float, or a skin never forms on top of the brew, or any kind of visible mold occurs, discard and start over.
  6. Keep your scoby at room temperature in enough plain brewed kombucha to cover by an inch, or start a new batch immediately. They can keep, in a dark spot like a cupboard,for three months, as long as you keep replenishing the kombucha.
  7. For bubbly kombucha, bottle the tea with a strong lid and leave it out to carbonate itself by continuing to ferment overnight. Be very careful, since the bottles can explode. Some brewers recommend using plastic bottles for this process. When the plastic bottle becomes very firm when squeezedthe kombucha is done. Chill the tea to stop the action. Drink cold. The kombucha should keep for a month.
  8. To flavor your kombucha, pour flavored waters or juices into the bottles before adding the finished kombucha, or put slices of ginger root or zest right in the bottle.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop