From the Market: Radish Dip

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


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


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.

In store now: Melons

MelonsThere’s not a cloud in the sky (for the minute) and we think melons help soak in those Springy, warm feelings just fine. Available in the produce department now, here’s a fine looking group for your tasting pleasure:

  1. Personal watermelon (with seeds)- $1.19/pound
  2. Trace Me seedless personal watermelon- $1.19/pound
  3. Galia melon- $2.19/pound (a hybrid melon that looks like a cantaloupe on the outside and a honeydew on the inside, very sweet)
  4. Crenshaw melon- $3.49/pound- (another hybrid melon with a sweet orange flesh)
  5. Honeydew melon- $1.99/pound
  6. Charentais melon- $1.99/pound (French cantaloupe)

Vegan Chocolate Pudding with Whipped Coconut Cream

VeganChocolatePuddingHave we got a treat for you! This vegan treat is made with coconut milk and rich cocoa powder and topped with whipped cream made from coconut cream! We know, it’s almost too delicious. Also, the beautiful jars featured in the photo, from Le Parfait, are now available in our Mercantile Department and are only 3.99. They’d be great for gifting homemade food items too!


  • 1/3 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup arrowroot powder (or cornstarch)
  • 1/4 teaspoon salt
  • 3 cups coconut milk
  • 1 teaspoon vanilla

Whipped Cream

  • 1 can full fat coconut milk (that has been chilled for two days)
  • 2 Tablespoons coconut sugar
  • 1 teaspoon vanilla

In a saucepan, whisk together sugar, cocoa, arrowroot, and salt. Slowly whisk in coconut milk. Heat over medium heat, stirring constantly. Cook until the pudding begins to thicken and begins to bubble. Remove from heat and add vanilla. Cover with plastic. To avoid getting a “skin”, touch the plastic wrap to the surface. Refrigerate until cold.

To make whipped coconut cream, chill bowl and beaters. Open coconut milk upside down, the liquid will be on the top and the fat will be at the bottom. Pour out the liquid and save for another use. Scoop the cream out and add to the chilled bowl. Whip with electric beaters. Add sugar and vanilla. Continue to whip until light and fluffy.

Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.



Green Tea Milkshakes

GreenTeaMilkshakeSpring is fickle on the Palouse. One minute the tulips are blooming and the next they’re covered in snow. But instead of waiting for warmer temps to enjoy frozen treats, we say, go ahead! The calendar says it’s the end of April, so enjoying a cold, creamy milkshake is A-OK. Now, even though this shake is chock-full of matcha (powdered green tea) which is rich in antioxidants, make no mistake about it. Milkshakes are not a health-food. But we know you have to strike the right balance in your life. To make this delicious milkshake you will need:
1/2 cup milk (any fat content is fine)
1 heaping cup of vanilla ice cream (we like Sticky Fingers, made locally)
2 tablespoons matcha powder
1 tablespoon honey (we like locally produced, Woodland Honey)
Throw all the goodies into a blender and blend on high until well combined.
You could easily make this a vegan shake with coconut milk, coconut milk ice cream and agave. Yum!

It’s a Date: Persian Rice Salad


This month we featured dates as an alternative sweetner in our Sweet Solutions series. This savory recipe calls for them as well, creating a variety of flavors in one simple dish.
To make the Persian Rice Salad you will need:
1 1/2 cups of long grain brown rice
3 cups water
2 teaspoons sea salt
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon fresh dill, chopped
1 bunch of green onions, chopped
1/2 cup fresh parsley chopped
1/2 cup dried dates, pitted and chopped
1/2 cup cashews, toasted and chopped
In a medium pot with a lid, place rice together with water. On high heat bring rice to a boil, uncovered. Cover pot and reduce heat to low. Simmer for 20 minutes or until rice is done and most of the water has been absorbed. Drain and cool. In a large bowl, whisk together all other ingredients. Add cooled rice and toss to combine.


It’s a Date: Baked Apples with Dates + Walnuts

GoldenDeliciousApples - Copy

This sweet treat uses Golden Delicious apples (which are on sale right now for $0.99/pound), dates and walnuts as its main components. It’s gluten-free and free of processed sugars. Dates are a great source of natural sugar for those looking to remove processed sugars from their diet.

To make this recipe you will need:

  • 9 a Golden Delicious apples, cored
  • juice from one lemon
  • 1 tablespoon coconut oil
  • 1/2 cup almond meal or flour
  • 1/4 cup walnuts, chopped and toasted
  • 4 dried dates, pitted and chopped into small pieces
  • pinch of fine sea salt, ground cinnamon and ground ginger
  • 1/4 cup unsweetened coconut milk

Preheat oven to 350 degrees  with the rack in the center. Core apples and squeeze a little lemon juice into each one. Melt coconut oil in a small pan. Stir in almond meal, walnuts, dates, salt, cinnamon, ginger and coconut milk. Heat for a few minutes over medium heat. Carefully stuff apples with the mixture. Place apples in muffin pans. Cover loosely with foil. Bake for about 45 min or until apples have softened and split.