Celebrate Summer with Gluten-Free S’mores

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We have so many great camping spots available to us in this area and what is camping without s’mores? Just sleeping on the ground, outside really. It’s the s’more that really bring that camping feeling. And if you’ve recently cut it from your diet it can quickly feel like you’ll never eating anything delicious again. Well, fear not gluten-freers! We have put together these gluten-free (and vegan, to boot) s’mores that are so good, you’ll never miss the gluten-full version. We made them with Smoreables graham crackers from Kinnikinnick Foods, which specializes in gluten-free foods, Dandies gluten-free and vegan marshmallows and Alter Eco dark chocolate with sea salt.

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Apricot Peach Milkshakes

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There’s nothing better than celebrating the tastes of summer. We mean the kind of celebration that involves sweet, juicy, drip-down-your-entire-arm peaches. While simply eating a peach is wonderful, we, at the Co-op, like to take things a step further- what can we say? We’re overachievers. This recipe for Apricot Peach Milkshakes takes the freshest seasonal flavors and combines them with delicious, locally produced milk and ice cream to create a treat that is out of this world.

To make these milkshakes you will need:
1 juicy peach (overripe is ok too), cut into chunks
2-3 apricots, cut into chunks
3 cups good vanilla ice cream (might we recommend Sticky Fingers Farm?)
1/2 cup of milk (from either Little Bear Dairy, available in the store or Tourmaline Farms, available at the Tuesday Growers Market)
Place all ingredients in a blender and blend until smooth. We like to serve ours with these great paper straws that we’re now carrying.

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From the Co-op Kitchen: Kale Salad

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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.
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California Chopped Salad

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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.
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From the Co-op Kitchen: Roasted Red Pepper Hummus

RedPepperHummus1Some say chickpea, some say garbanzo, we say delicious! We’re lucky to have such a high production of these fiber and protein-rich legumes grown right in own backyard. The Co-op works closely with PNW Farmers Co-op for our garbanzos, which we use to make several varieties of homemade hummus. Not only is PNW great because they work with farmers who are dedicated to protecting the land, they also utilize the cooperative model, which we’re pretty fond of.  To learn more about PNW click here!
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Below is the recipe for our very own Roasted Red Pepper Hummus. For information on how to cook dried garbanzos, click here!
To make the hummus you will need:
2 cups garbanzo beans, cooked
1 cup roasted red peppers, drained
1/4 cup red onion, diced
1/4 cup fresh parsley leaves
2 teaspoons garlic, peeled and minced
1 tablespoon tahini
1 tablespoon tamari or soy sauce (tamari if you’re trying to keep it gluten-free)
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon sea salt

Combine peppers, onion, parsley, garlic, tahini, tamari, lemon juice, oil and salt in the bowl of a food processor. Blend until smooth. Add garbanzo beans and blend until completely smooth, scraping down the bowl as necessary.
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From the Market: Radish Dip

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Our Tuesday Growers Market is in full swing and we’ll be bringing you recipes and photos from the market each week. This is the 11th season of our market and we’re very excited to watch is grow and thrive each year. Our market is a great option for local food purchasing and is a nice alternative to the hectic market on Main Street. This is also a great opportunity to talk with the folks who are working so hard to provide our community with fresh and healthy food from within 50 miles of Moscow. The market takes place each Tuesday from 4-6:30pm in the Co-op;s parking lot and is pleased to offer music, food, games, and activities for kids this year. Come on down and join us!

This recipe for the Co-op’s Radical Radish Dip is made using locally grown, bright, and delicious radishes.
To make this dip you will need:
1 lb local radishes, trimmed
1 1/2 cups cream cheese
1 teaspoon garlic, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons lemon juice
1 tablespoon fresh dill, chopped
2 tablespoons dried dill weed

Wash and trim radishes and roughly chop. Place them in a food processor and pulse until finely chopped. Place a layer of cheesecloth in a strainer and drain radishes by squeezing, reserving the liquid. Add remaining ingredients to food processor with half the radishes. Blend until well incorporated.  Add remaining radishes and blend until smooth. Add a little of the radish liquid if dip seems too thick. Serve with sliced baguettes or gluten free crackers.

Appy Hour: Watermelon Feta Bites

WatermelonFetaBitesIt’s heating up outside, so make your grub a bit cooler! These simple watermelon feta bites are the perfect summer appetizers. Now, some of you may think we’re crazy to pair cheese with melon and mint, but trust us! The saltiness of the cheese combines with the sweetness of the melon and the coolness of the mint and it really works. Plus, they’re pretty to boot!

To make this appetizer you will need:
1/4 whole watermelon, cut into 1 inch cubes
4 ounces feta cheese, cut into i inch cubes
2 tablespoons fresh mint leaves, chopped
olive oil (optional)
Place cheese on top of  melon cubes and sprinkle mint over the top. Drizzle with olive oil if desired.

Kids in the Kitchen: Frozen Yogurt Pops

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School’s out for summer! But that doesn’t mean the learning can’t continue at home in your own kitchen. Because we believe having a stronger bond with your food (kissing your carrots is optional) leads to better cooking and eating habits, starting to teach your kiddos from a young age where their food comes from and how to make delicious snacks from scratch, can only help build this foundation.  Here are two recipes that your little ones are sure to love. Bring them into the kitchen and teach them about the ingredients as you’re making them. They’re sure to feel a sense of pride, and probably hunger too!

The Frozen Yogurt Fruit Pops use local yogurt from Little Bear Dairy, local honey from Woodland Apiaries and seasonal fruit. The homemade granola bars use the same local honey and organic ingredients and can be customized to please tiny palates, with whichever dried fruit you like.

 To make the Frozen Yogurt Fruit Pops you will need:
2 cups plain yogurt (we recommend using Little Bear Dairy)
2-3 tablespoons of local honey
2 cups of fresh berries or other fruit
1 tablespoon of organic sugar (or you can use more honey)
2 teaspoons of fresh lemon juice
Frozen pop mold, or paper cups
8 popsicle sticks

 Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and place clean fruit on it. Sprinkle with 1 tablespoon sugar or honey. Roast fruit in the oven for 12 minutes, allowing it break down. This will ensure you don’t have large frozen chunks of fruit that can be hard to bite through. Remove fruit from oven and smash lightly with a spatula. While the fruit is roasting place yogurt, honey and lemon juice in a mixing bowl and stir to combine. Stir fruit in and mix until well incorporated. Fill molds or cups with yogurt mixture and place a popsicle stick in the middle of each. Place in the freezer for several hours until frozen through.

Appy Hour: Rhubarb Ginger Compote

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Far be it for us to ever tell someone to ditch a pie recipe (after all, pie is a food group, right?), but rhubarb can be used for so much more! It’s natural tang lends to a nice pairing with sweetness, saltiness and a variety of spices. We serve this compote in the deli over pork roast, but you could also make bruschetta with it!  Try topping slices of toasted baguette with the compote and a salty goat or feta cheese.

To make this compote you will need:
1 pound of rhubarb trimmed into half inch slices
1 cup brown sugar, packed
1/2 cup raisins
1/2 cup red wine vinegar
1/4 cup crystallized ginger, finely chopped
1 tablespoon capers
1/2 teaspoon chili flakes
1/2 teaspoon black pepper

In a medium sauce pot over medium heat, combine brown sugar, raisins, vinegar, ginger, capers, chili flakes and black pepper. Cook ingredients, stirring constantly, until the liquid has reduced by half, about 5-10 minutes. Add rhubarb to pot and cook until the rhubarb begins to break down and the mixture is syrupy, about 15 minutes. Let cool and serve. The compote will keep in the refrigerator for 2 weeks.

Kids in the Kitchen: Confetti Rice

CoopKidsConfettiRiceCollageConfetti makes everything more fun! And the best thing about confetti rice is that you won’t be picking up tiny pieces of paper from the floor, out of your hair, down your shirt– you know the drill. The great thing about this recipe (if you can even call it that) is that it’s an interactive way to get your kiddos (or significant other) to eat their veggies. Simply cook up whichever kind of rice you prefer (or quinoa), chop/slice/steam your family’s favorite veggies and then let then assemble. You can also top with soy sauce, tamari, seasoned salt or whatever you fancy.
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