Five Spice Wings

Five Spice Chicken Wings

Spiced and seasoned with Korean chili paste and Chinese 5 spice powder, you'll love these baked chicken wings.

Ingredients

  • 3/4 cup tamari
  • 1/4 cup seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger
  • 1 scallion, minced
  • 2 teaspoons Chinese 5 Spice powder
  • 2 pounds chicken wings, tips removed

Preparation

  1. Combine tamari, vinegar, oil, gochujang, garlic, ginger, scallion and spice powder in a blender and puree. Reserve 1/4 cup of the marinade and refrigerate for later use. Place the wings in a large bowl or plastic ziplock bag and cover with remaining marinade. Marinate the wings in the refrigerator for at least 2 hours (or up to 24).
  2. Preheat oven to 450°F.
  3. Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bag or bowl and roast for about 12 to 15 minutes. When finished, toss the still-warm wings with the additional reserved marinade.

Serving Suggestion

These wings are best served either hot or at room temperature, garnished with finely-sliced scallion and sesame seeds. Offer extra sauce or Sriracha glaze on the side.

 

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

DIY Kale Chips

 Photo Credit: Cathy L Woods

Photo Credit: Cathy L Woods

Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.

Ingredients

  • 1 pound kale, stems removed
  • 1 tablespoon extra virgin olive oil, or other oil
  • 1/4 teaspoon salt
  • (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of your spice blend of choice 

Preparation

  1. Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
  2. Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
  3. While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.

 

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

Chicken Tortilla Soup

 Photo Credit: Minimalist Baker

Photo Credit: Minimalist Baker

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 pinch ground cloves
  • 1 teaspoon ground cumin
  • 8 ounces chicken breast, chopped
  • 1 small red bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 4 cups chicken stock
  • 3/4 teaspoon salt, divided
  • 6 6-inch corn tortilla
  • 1 tablespoon canola oil
  • 1/2 cup cilantro, stems removed
  • 1 large lime, cut in wedges

Preparation

  1. In a large pot, heat the olive oil over high heat and add the onion, garlic, clove, cumin and chopped chicken. Stir for five minutes or so, lowering the heat to medium, until the onions are soft and the chicken is golden but not fully cooked. Add the red bell pepper, chili powder, oregano and stock and bring to a boil. Lower heat to medium-low and simmer just until the chicken is cooked and the pepper is soft.
  2. Preheat the oven to 375°F. Stack the corn tortillas and slice in 1/4-inch strips. Place them on a baking sheet and drizzle with the canola oil, chili powder and remaining salt. Bake, stirring every five minutes, for about 20-25 minutes, until the strips are crisp.
  3. Serve the soup topped with cilantro and corn strips, with lime wedges for squeezing over the soup.

 

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

Cauliflower Rice with Spicy Broccoli

 Photo credit: Taste Spotting

Photo credit: Taste Spotting

Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad.

Ingredients

  • 1 pound cauliflower florets
  • 2 tablespoons olive oil or butter
  • 1/2 yellow onion, thinly sliced
  • 2 cloves garlic, peeled and minced
  • 2 cups broccoli florets
  • 1⁄3 cup raisins
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon curry powder
  • 1⁄3 cup water
  • Juice of 1 lemon
  • Salt and black pepper to taste

Preparation

  1. In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Don't over mix! Set aside.
  2. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more.
  3. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.

Serving Suggestion

The cauliflower “couscous” is a great way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Add cubed marinated and baked tofu to any leftovers. Use purple or golden cauliflower for extra color. 

 

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

Hoisin Roasted Cauliflower

 Photo credit: Our Four Forks

Photo credit: Our Four Forks

This side couldn't be easier to prepare and it's a great dish to get kids and adults to love their cauliflower. Perfect as a side dish to any meat or over wild rice as a vegetarian entrée.

Ingredients

  • 1 head fresh cauliflower, washed; florets separated into small pieces
  • 3 tablespoons Hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil

Preparation

  1. Preheat oven to 400˚F.
  2. Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat.
  3. Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes.

 

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

10 facts about Gouda

1. A semi-firm, washed curd cheese, Gouda is in the same family as Edam and Havarti.

How I met your mother gouda

2. Noord-Hollandse Gouda is the one type of Gouda that has a protected designation origin; the milk used to make this cheese must come from the province of Nord-Holland. It's typically a bit less salty than other Goudas.

 Photo credit: Kaesewelten

Photo credit: Kaesewelten

3. Gouda is named after a city in Holland, where cheesemakers from surrounding towns still come to have their cheese weighed, priced and sold at a cheese market.

 Photo credit: Unquite Time

Photo credit: Unquite Time

4. Gouda is aged from several weeks to seven years. Older Goudas are saltier and more pungent while young Gouda is mild and creamy.

 Photo credit: David Lebovitz

Photo credit: David Lebovitz

5. While usually made from cow's milk, there is a goat's milk Gouda, also from Holland. It has a tangier flavor than cow's milk Gouda.

6. The smooth, creamy texture of Gouda is due to its high fat content. It is white to creamy yellow, sometimes with small holes.

7. An excellent melter, Gouda is a stellar choice for grilled cheese, burgers, omelets and casseroles.

Grilled Cheese

8. Gouda is sometimes used at wine tastings as a palate cleanser.

Wine Tasting

9. The color of the wax coating can sometimes tell you a little bit about what’s inside. Young Goudas, aged between one and six months, are usually wrapped in red or yellow wax, while mature Goudas generally have a black or darker coating. Goat cheese Goudas are traditionally wrapped in white or blue wax.

 Photo credit: Maastricht Minutiae

Photo credit: Maastricht Minutiae

10. Aged gouda is best served at room temperature and soft, younger Gouda should be served cold.

 

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

Mixed Berry and Oat Smoothie with Granola

Oat Berry Smoothie

Set your oatmeal and berry cereal bowl on its head, and make this easy, creamy smoothie. Berries disguise the secret ingredient (tofu!) and a crunchy sprinkle of granola adds a tasty flourish.

Ingredients

  • 2 cups frozen mixed berries
  • 4 ounces firm silken tofu
  • 1/4 cup rolled oats
  • 1 1/2 cups vanilla soymilk or other milk
  • 1/2 cup granola

Preparation

In a blender, place the mixed berries, then tofu, oats and soymilk. Process until smooth. Serve in two glasses, with 1/4 cup of granola on top of each.

 

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

Turkey and Sweet Potato Chili

Turkey Chili

Sweet, hearty and delicious, this chili is sure to please the entire family.  

Ingredients

  • 2 tablespoons canola oil
  • 1/2 pound turkey sausage, casings removed
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 sweet potatoes, chopped into small pieces
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced fire-roasted tomatoes, undrained
  • 2 cups chicken broth
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Additional salt and pepper to taste

Preparation

  1. Warm oil in a large pot over medium-high heat. Add sausage; break up any large chunks and sauté until no pink remains. Using a slotted spoon, transfer meat to a bowl; cover. Add onion, bell pepper and sweet potato to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.
  2. Stir in tomatoes, beans, broth, water, spices and salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with additional salt and pepper to taste.

Serving Suggestion

Sweet potatoes are a tasty way to add important nutrients to your diet like Vitamin A, fiber and even protein. Substitute your favorite sausage, ground meat or meatless alternative if you prefer. Have fun topping the chili; try a spoon of plain yogurt, cilantro, diced avocado or tortilla chips—you can't go wrong!

 

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

Avocado and Egg Brown Rice Bowl

Avocado egg rice bowl

This hearty, whole grain dish couldn't be easier.

Ingredients

  • 1 1/2 cups leftover cooked brown rice
  • 2 large eggs
  • 2 teaspoons canola oil or butter
  • 1 large avocado
  • Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce

 

Preparation

  1. Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg, place in the pan, and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.
  2. While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.

Serving Suggestion

Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

 

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

How our produce adds up pt. II

Red leaf lettuce

Back in October, our produce department conducted a price comparison with a local natural market that recently opened a new store (check out that price comparison here). We continue to conduct price comparisons to ensure we are offering the best prices to our shoppers, like you, while maintaining our transparent values. Check out our latest price comparison below. 

Click to enlarge.

Please note, this price comparison was compared in December 2016. Produce prices are subject to change frequently.