From the Co-op Kitchen: Kale Salad

It’s a-blazing outside and you (like us) probably dread turning on your oven. It might even already feel like an oven in your house, so why make it worse, right? Well, here’s a  a great side dish or main course that requires minimal cooking. And now that our local growers have tons of delicious, fresh kale you can get get your ingredients directly from the source- just come on down to the Tuesday Growers Market and buy it from the person who grew it! To make this tangy kale salad you will need:
1 bunch of kale (Red Russian or Green Curly are good choices), leaves removed from ribs
2 cups button mushrooms, quartered
1/2 cup sundried tomatoes, rehydrated with boiling water and chopped
1/2 cup feta cheese, crumbled
1 tablespoon safflower or olive oil
1 tablespoon garlic, minced
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
1/4 cup safflower oil

In a medium skillet over high heat, add 1 tablespoon of oil and drop mushrooms in. Season with a pinch of salt and pepper. Saute the mushrooms until they release their juice, about 7-8 minutes. Remove from heat and let cool. In a large bowl combine the kale, mushrooms and tomatoes. In small bowl whisk the garlic, mustard, basil, oregano, salt, pepper and vinegar. Slowly whisk in oil until well combined. Pour dressing over salad and toss to coat. Add feta cheese and gently toss.

Beet Read: Whole: Rethinking the Science of Nutrition


Join us in reading the July Co-op Good Food Book Club selection, Whole: Rethinking the Science of Nutrition by T. Colin Campbell. The Book Club will meet Sunday, July 27, from 7-8:30 p.m. at a member’s private residence to discuss Whole. Email for more information and directions.

“Dr. Colin Campbell opened our eyes with The China Study. In Whole, Dr. Campbell boldly shows exactly how our understanding of nutrition and health has gone off track and how to get it right. Beautifully and clearly written, this empowering book will forever change the way you think about health, food and science.” So says Neal Barnard, Founder and President of the Physicians Committee for Responsible Medicine about this month’s book. The landmark book, The China Study, spearheaded by Campbell, is now known as the most comprehensive study of health and nutrition ever conducted. With Whole, Colin offers up the next course: a fierce reminder of the interlocked nature of human nutrition, human and global health, and society. He continues to advocate that “the ideal human diet looks like this: Consumer plant-based foods in forms as close to their natural state as possible…eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains.”

But he goes on to charge our society, and the healthcare system in particular, with “reductionist thinking” when it comes to human health. Dr. Dean Ornish says he “uncovers how and why there is so much confusion about food and health and what can be done about it. His explanation is elegant, sincere, provocative, and far-reaching, including how we can solve our health care crisis. Read and enjoy; there’s something here to inspire and offend just about everyone (sometimes the truth hurts).”

Campbell is a powerful voice with a respected and important legacy. He’s the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers and is coauthor of the bestselling the book, The China Study: Startling Implications for Diet, Weight Loss and Long-term Health.

Come join us to discuss Whole: Rethinking the Science of Nutrition (BenBella Books, 2013) by T. Colin Campbell, on Sunday, July 27 from 7-8:30 p.m. Remember to email for the meeting location and directions and/or to receive email reminders about the Good Food Book Club. Whole is also available through your local library. Check out the area’s local used bookstores or visit BookPeople of Moscow where Book Club members receive a discount. For more information about the Good Food Book Club, click here.

Grill Guide: Bratwurst


Step up your grilling game with some of the Co-op’s own bratwurst! The Co-op is proud to offer a variety of bratwurst and sausages made in-house from ground whole-muscle pork shoulder. They are seasoned with natural and organic spices and are encased in natural hog casing.

It’s best to cook bratwurst or other sausages at a lower temperature, over indirect heat for 20-25 minutes. Enjoy with spicy mustard, buns made fresh by the Co-op bakery, sauerkraut and one of the Co-op’s many craft beers. For beer suggestions click here and here!

Kids in the Kitchen: Red, White and Blueberry Parfaits

Celebrate this grand ol’ nation of ours with this simple and delicious recipe that is really easy for kids to assemble. Berries, granola and yogurt are a healthy and filling snack for the whole family and this patriotic version can’t be beat. You’ll be humming the national anthem all the way to the bottom of the glass!
To make the parfaits you will need:
Greek yogurt (we used honey sweetened)
your favorite granola
Starting with yogurt on the bottom, layer ingredients however you like until you reach the top of your glass. Enjoy!

Homemade Dog Treats

DogTreats1We know that you think of your dog as your furry, four-legged child, so why not spoil them with these simple homemade dog treats? This 3-ingredient recipe is sure to get Fido’s tail wagging.
To make the dog treats you will need:
1 cup natural peanut butter (grind your own is best)
1 cup 2% milk
2 cups brown rice flour
Preheat oven to 325. In a medium sized bowl mix all ingredients until well combined. Transfer mixture to parchment paper on your counter. Place another piece of parchment paper over the top and roll out to 1/2 inch thickness. Using your favorite cookie cutter (we used a bone shape) cut out shapes and place on a parchment lined cookie sheet. Re-rolling scraps as necessary. Bake for 10-15 minutes or until treats begin to look cracked.


Grilling Guide: Best Burgers Yet


Burgers are a summer staple and we’re here to make sure you’re equipped to make the best burgers yet. Follow our recipe and simple tips, then sit back, relax and watch your friends and neighbors chow down with delight. One of the biggest mistakes you can make when grilling burgers is handling them too much. You want to form your patties quickly and loosely, season with salt and pepper and then place them on a well heated grill. Another great piece of advice is to only flip the burgers once and DO NOT (for the love of grass-fed beef!) press down on your patties. Doing this only releases the moisture that’ll make your burgers the juiciest in town. And backyard grilling is about creating envy among grillers, no?!

To make these burgers you will need:
11/2 pounds of ground chuck, 80% lean
coarse salt
ground black pepper
4 slices sharp cheddar
4 large burger buns
4 lettuce leaves
4 slices tomato
½ sweet onion, sliced into thick rings
Mayo and ketchup, optional
4 burger buns from the Co-op Bakery

Prepare and heat grill. Gently form four patties, being careful not to over-handle as it can lead to tough meat. Generously season both sides with salt and pepper. Place burgers directly over flame and grill for 3 minutes. Flip over and place once slice of cheese on cooked side. Grill for 4-5 more minutes for medium. Toast buns on grill. Place burger on bun and top with veggies, mayo and ketchup.

California Chopped Salad

Summer produce is coming on strong and this versatile, fresh salad is the perfect way to let your veggies shine. Feel free to add or subtract any ingredients to suit your tastes and what you have in your fridge or garden. A chopped salad is a great dish to bring to a backyard bash since it’s easy to whip up and easier to eat than some leafier salads.

To make this salad you will need:
1/4 cup red onion, finely chopped
1 tablespoon fresh garlic, finely minced
2 ears of corn, kernels sliced form the cob
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 cups cooked garbanzo beans
1/2 cup kalamata olives, chopped
1/2 cup shredded mozzarella

For the dressing you will need:
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon of black pepper
1/2 teaspoon dried oregano

Place all salad ingredient in a large mixing bowl. In a small bowl whisk together the dressing ingredients. Pour dressing over salad and toss to coat.

New Brew News


1. Big Al Brewing – Seattle, WA
Rat City Blonde – 4% abv, 22 IBU’s
Still not quite sure why so many breweries go with “Rat City” for the name of one of their beers, but I guess some things are just meant to keep us wondering.  Besides, wasn’t it Shakespeare who wrote, “…a beer by any other name would smell as beer”? That’s what I thought.  So here we have Rat City Blonde from Big Al Brewing. Nice malty aroma, and dark, translucent yellow in color. Just a skosh of hops in the front but is quickly buried as to not upset the delicate balance. Hints at an Old English style lager in flavor, but has a little more “oompf” to it’s body. An easy drinker, great for grill watchin’ or lawn mowin’. For more about what Big Al Brewing has going on click here.
2. Uinta Brewing – Salt Lake City, UT
BABA Black Lager 4% abv
No hops. No bitter. No floral aromas. All beer. Black lagers these days are reminiscent of the old-style German dark beers known as schwarzbier.  A good one will take that smooth, crisp, and refreshing part of the lager (that we all love) and then hint at notes of coffee or chocolate like a stout or porter.  BABA does just that, and needless to say, this dude’s Schwartz is as big as the next guy’s.  This should be the summer beer for the dark beer drinker. To learn more about Uinta Brewing visit their website.
3. Ballast Point – San Diego, CA
Fathom IPL (India Pale Lager) – 7% abv
Oh Ballast Point, you’ve done it again.  This here is a brewery that is really starting to explore the possibilities of coloring outside the lines, and they are doing an incredible job of it.  From coffee porters to curry beer, Ballast Point has nailed them all.  Fathom is no exception.  Take the classic West Coast IPA flavor profile (bitter and floral hops, grapefruit, and pine) and combine that with the smooth and crisp drink-ability of a lager.  Never too hoppy, but always just enough to remind you it’s half IPA. Great for casual drinkers and IPA snobs alike. To learn more about the brews from Ballast Point click here.

DIY: Catnip Toys

CatnipToyCollageCatnip, a member of the mint family, has quite the intoxicating effect on some felines. This perennial plant triggers a neurological response in your furry friend, first stimulating him then calming him down. The stimulation can last from 10-20 minutes or until your kitty loses interest. Their brains typically reset in a couple hours and become susceptible to catnip’s affects again.

To make your own Catnip Sardines you will need:
felt (in whatever color you like), plus black and white for the eyes
thread in a matching color
non-toxic fabric glue
dried catnip
at least 1 eager cat
1. Trace the shape of a sardine on felt (2 per toy) and cut out. Cut out small black and white circles for the eyes and set aside.
2. Place two cut-outs on top of each other and beginning near the head of the sardine, stitch (using a back stitch) around the outside. Be sure to go around the tail side, vs. the head side, because it will be easier to fill it with catnip at the widest point.
3. Once you are back around the other side near the head, fill the toy with dried catnip, using a pencil to stuff the catnip down until the sardine is full.
4. Stitch the rest of the toy together and glue the eyes on each side.