Save time (and your fingers!) by learning how to use your kitchen knife properly. National Co+op Grocers demonstrates the proper way to hold a knife as well as several basic knife cuts you can use every day.
Herb Tinctures: Dosing Basics
Our health & beauty section has a wide variety of herb tinctures, including new Herbalogic and Herb Pharm for kids. New to tinctures? Watch Herbalogic's video on the basics of how to take and use herb tinctures. Want to learn more? Watch more videos here.
A guide to heirloom tomatoes
Get inspired by heirloom tomatoes! These funky looking tomatoes have many specific cultivars, but there are some broad types to keep an eye out for. Reference this handy guide while you shop at the Co-op.
Green Zebra Green zebra tomatoes are green even when perfectly ripe. This tomato has a slightly smokey, citrusy flavor.
Beefsteak This type of heirloom is large and heavy. Rich, meaty, and satisfying, the beefsteak stands up to grilled meats and fish, makes a great BLT, and goes great with fresh mozzarella either.
Yellow pear
Golden in color, yellow heirlooms are similar to cherry tomatoes. Slice in half and serve on crackers with a smear of fresh chevre and chopped chives.
Purple Shouldered Tomato
Purple heirlooms have a pinkish color on the inside. Serving style should remain simple - best served with fresh basil and a splash of balsamic or sea salt.
Speckled Roma Tomato
Roma tomatoes are classic. Thick and meaty, peel and puree for homemade pasta sauce.
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
Top 5 Affordable Steak Cuts
1. Chuck eye
If you want to grill a flavorful steak on a tight budget, look no further than the chuck eye. The chuck eye lives on the butcher’s edge between the chuck and the more renowned rib eye.
This cut has rich flavor and nice meat-to-fat balance similar to rib eye, but costs less. Perfect for grilling or pot roasts.
2. Flat iron steak
Versatile and untraditional, the flat iron cut (also known as “top blade”) comes from the shoulder of the cow. A trendy cut popular among food chains and upscale restaurants alike, a flat iron steak can be grilled, braised, pan fried, marinated, and everything in between. The bonus? It’s affordable. This meat – although tougher than a sirloin or fillet – has delicious flavor.
Get creative: this cut can be cooked in many ways, just be sure to not overcook it.
3. Flank steak
Skirt steak is a cut of meat from the plate – the long, flat, and flavorful bottom ribs of the cow. Flank steak is a similar cut. Both skirt and flank steak cuts can be used in a variety of dishes, most common in Colombian (think fajitas) and Asian-style stir fries. Flank steak is best when sliced across the grain before serving.
Grill, pan-fry, broil or braise for increased tenderness.
4. Tip sirloin
The sirloin is a large area cut from the rear back portion of the cow. The most prized and tender of this area is top sirloin. If you’re looking for something a little easier on the wallet, the tip sirloin is a leaner horseshoe-shaped cut ideal for cutlets, stir-fry, kebabs, and stew.
Because it’s lean, tip sirloin can be dry and chewy, so it should be marinated for a few hours before grilling, broiling or pan-searing.
5. Gunnin’ for chuck arm steak
The chuck arm comes from that larger chuck area surrounding ribs one through five. The muscles in this area get a lot of work, so the meat tends to be tough, but this makes it ideal for kebabs and stews. Also, the cuts from this area are plentiful, thus cheap! Pair with some grilled veggies for a saucy combo fit for late-night fiestas.
Perfect for braising (grilling not recommended).
How to use Halloumi
If you haven't yet tried this unusual cheese, you're in for a treat—and a fun, delicious new addition to your grilling repertoire. Halloumi has been made in Cyprus, Greece for centuries. Traditionally made from unpasteurized sheep and goat's milk, Halloumi was often wrapped with mint leaves, which was used as a preservative, and, even now the cheese is often sold with mint as a garnish. The Halloumi from Cyprus has a Protected Designation of Origin (PDO), but "Halloumi-style" cheese is now made throughout the world.
While you can eat Halloumi raw, it's usually enjoyed cooked—not just because you can, but also because cooking improves the taste and texture. Some of the saltiness (from brining) fades as it cooks. If you find Halloumi a bit too salty for your taste, simply simmer it in water for five minutes. Then refrigerate until firm again before cooking. The texture, which starts out a bit like mozzarella, becomes a bit creamier with cooking.
Halloumi will keep in the refrigerator unopened for as long as a year. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks, or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it. The cheese can also be frozen for a few months. Thaw it in the refrigerator a day before you want to use it.
Find some of our favorite Halloumi serving styles below.
Grilled Halloumi
To make grilled Halloumi, simply slide the cheese onto wooden skewers that have been soaked in water first. Drizzle the cheese with olive oil and sprinkle with spices, if you like. Cook the skewered cheese just two to three minutes on each side, until it's warmed through. Large pieces of Halloumi can simply be placed directly on the grill, or you can also fry Halloumi in a skillet.
Marinated Halloumi
Marinate the cheese before cooking—in olive oil, lemon juice, garlic, red pepper, oregano or combinations of other spices, such as cumin, chili powder, ground ginger or fresh herbs like thyme, mint, basil or rosemary for extra flavor.
Cypriot-style
Cypriot-style pairs Halloumi with watermelon, or with smoked pork or lamb sausage. Use it on sandwiches (it's delicious in pita with cucumbers and tomatoes), to stuff ravioli, and over pasta, potatoes, or salads (toss the grilled cheese with any greens, and try it in place of mozzarella in a Caprese salad). Place Halloumi on kebabs with veggies. Serve it with eggs for breakfast, and on grilled burgers (meat or veggie) and eggplant. Here's a tasty recipe for Grilled Eggplant Napoleon.
Honey & Halloumi
Try drizzling the cheese with honey—which plays off the saltiness—and serving on a cheese tray. A lager makes a perfect accompaniment.
The Fruit and Veggie Grilling Guide
While most people associate outdoor grilling with burgers, hot dogs, and steaks, the grill imparts big flavors to fruits and veggies, too. A wide array of produce paired with spice rubs, marinades and sauces will keep your patio table overflowing with delicious additions to your grilling repertoire. Seasonal summer vegetables are perfect for grilling: zucchini, eggplant and bell peppers are naturally tender and become even sweeter on the grill. Slice these vegetables about 1/4-inch thick and toss them in an easy marinade for 30 minutes (or better yet, overnight) before grilling for a few minutes per side.
A simple combination of wine vinegar, olive oil, chopped garlic and herbs, and salt and pepper are all you need for a tasty marinade. This easy mix will turn grilled vegetables into Italian antipasti to serve with bread, olives, and cheese. Change the blend to vegetable oil, sesame oil, soy sauce, rice vinegar, and chopped garlic and ginger for Asian-flavored vegetables that are delicious with rice. Store-bought dressings with a vinegar base make wonderful marinades as well.
Summertime peaches, apricots, nectarines, and figs are delicious grilled. Cut fruit in half and remove any pits, then coat lightly with oil. For a sweet-savory side dish to grilled pork, chicken, or lamb, sprinkle on a little salt, pepper, and balsamic vinegar, then grill for a few minutes per side. And for dessert, dust with brown sugar, then place the halves on a clean part of the grill for a few minutes per side before serving with ice cream or pound cake (or both).
Some grilling tips:
- Use moderate heat (not high); if it’s a charcoal grill, move the charcoal to one side and grill your fruits and veggies on the other side, over indirect heat.
- Be sure to oil your grill thoroughly—fruits and vegetables are high in natural sugars, which means they can easily burn and stick to the grill. Before you begin cooking, clean the grill well, preheat it, and then use several layers of paper towel dipped in vegetable oil to grease it.
- Cut vegetables into the largest possible pieces to prevent them from falling through the grill grate and avoid extra time spent flipping more pieces. For example, cut zucchini in slices along the length of the vegetable, rather than slicing into small rounds.
- Corn doesn’t always cook through on the grill. Blanch it in boiling water for a few minutes, then grill for 5 to 10 minutes to finish cooking and add smoky flavor.
Photo credit: Mike McCune
Planning a Summer Picnic
There’s no better way to celebrate the beginning of summer than by planning a leisurely outdoor picnic. Here’s how to keep your picnic out of bug-bite and spoiled-food territory to enjoy warm breezes, delicious food and fun.
Prep everything ahead of time
This may seem like a no-brainer, but putting in the time to chop your veggies, assemble your kebabs, or slice your baguette before leaving the house will keep the fuss—and mess—to a minimum once you get outside.
Stay bug-free
Bring small citronella candles to place along your picnic table. If you’re picnicking on a blanket (where fire isn’t the friendliest option), pack a bottle of chemical-free mosquito repellent from the body care section of your co-op.
Avoid foods that spoil easily
That means mayo, cream-based dips, and fresh cheeses are best left at home—unless you’re planning to transport them a short distance on ice and eat them immediately. Any leftovers should be thrown away (so plan your portions carefully!).
Practice food safety
Take care to make sure all raw meats are wrapped separately, and transport them on ice. Use separate cutting boards and utensils for handling raw meat (bring an extra plastic bag to keep them in), and wash your hands as often as possible. Hand sanitizer is a must.
Cook meat with care
If you’re grilling outdoors, keep raw meats below cooked meats on the grill at all times, and make sure they’re cooked thoroughly before eating (a meat thermometer can confirm doneness). Hamburgers should be cooked to 160 degrees, poultry to 170 degrees, and beef, veal, and lamb cuts to 145 degrees.
Keep it earth-friendly
Bring reusable napkins (you’ll not only avoid fly-away paper napkins, but cloth napkins can also be used to wrap food and bottles for transport). If you are using disposable products, look for recycled and biodegradable options at the co-op. And make sure your picnic spot’s as pretty as a picture for its next al fresco diners!
Choosing the Perfect Steak
The key to a delicious steak is choosing the right cut of meat. Johnny Livesay, of Austin's Black Star Co-op, discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget. The key to a delicious steak is choosing the right cut of meat. Johnny Livesay discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget.
Salad Days
In our books, kale will never be a #fail. But come summer, it’s time to swap some standbys for the fresh flavors of a new season. Here’s a list of some lean, mean, fabulous greens to pick up the next time you shop. Spice up your summer salad and impress your friends! Experiment with combining textures and colors.
Dandelion Greens A wild and exotic green, dandelion greens are packed with nutrients. With more calcium, vitamins, and iron than most greens, dandelions are great for a detox and they add a roarin’ flavor to salads and sautées. The bitter, strong taste of dandelion is best served up with a bold vinaigrette. Don’t be afraid to feed on this weed.
Arugula A richly flavored, nutty green that’s versatile for cooking, arugula makes a perfect pizza topping and is great on a grilled burger or steak. Major culinary snaps if you pair it with mozzarella and garden fresh tomatoes at your next picnic or party. Plus, it’s fun to say. Arugula!
Mustard Greens Less bitter than its cousin kale (but trust us, just as “in”), and more peppery than arugula, mustard greens are a fab addition to Chinese, Japanese, and Indian cooking. These greens play well with strong and silent types, like ginger, garlic, and chilies. Slow-cooking mustards with collards and kale coaxes out a yummy mild flavor that is a staple for American southern cuisine.
Radicchio All good things happened in the year 1988 (am I right?), including the first U.S. cultivation of the Italian lettuce, radicchio. Not to be confused with red cabbage, radicchio is a brilliant red leaf with white veins. Radicchio has a bittersweet bite and juicy crunch eaten raw, and its kick mellows nicely when grilled or roasted.
Bibb This sweet little head lettuce has soft, round, floppy leaves that look just like a baby’s bib. Tender, buttery and delicate, Bibb lettuce makes a wonderful bed for soft meats like tuna or crab. Like all good things in life, Bibb doesn’t last long, so eat it up while it’s fresh!
Frisée Frisée is indeed a frizzy little fella. This spiky, crunchy ball of pale green and white lettuce is often used in salads for texture and color, but can also stand on its own with a strong dressing and a pair of chopsticks.
Iceberg The most popular lettuce in salad bar history is a favorite for its mildness and satisfying texture. Major crunch action here! If you grew up in the Midwest, this is also known as “Taco lettuce.” Ole!
Red leaf We all know redheads know how to have fun. Bringing more than a splash of beautiful bronzy color to your salad, this frilly red leaf lettuce is full of antioxidants and boasts a sweet, tender flavor.
Romaine Iceberg for grownups, Romaine lettuce has an elongated central rib that brings the ultimate crunch. Its dark, leafy green shade also makes it the most nutritious of all lettuce varieties. Bonus! You may recall Romaine from salads such as: every Caesar salad ever made.
Provided by NCG strongertogether.coop
Vinaigrettes & Dressings
Add an extra punch to meats, grilled veggies, and salads. Vinaigrettes and dressings are easy and leave room for improvisation.