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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Let’s Toast: Watermelon Cooler

WatermelonCooler Well, it looks like it’s finally warming up outside (we won’t hold our breath, though), and this simple recipe for a Watermelon Cooler is perfect. It can easily be made non-alcoholic by omitting the vodka.
To make this cocktail you will need:
3 pounds watermelon
2 tablespoons fresh mint
1 tablespoon sugar
1 1/4 cups ginger ale
1/4 cup vodka
1 tablespoon fresh lime juice
fresh mint and lime wedges for garnish
ice cubes
Puree watermelon in a food processor or blender. Muddle mint with sugar in a large pitcher and fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, and lime juice. Garnish with fresh mint and lime wedges.

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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Let’s Toast: Summer Shandy

SummerShandy1While it’s not officially summer for another eight-ish days, we think this Summer Shandy recipe is incredibly appropriate. It’s light and sweet and would make a great addition to your father’s day celebration. We are now carrying a great line of beer glasses from Spiegelau, which would make a great gift for Dad (or anyone who loves beer). The sets of glasses range from $29.99-$59.99.
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To make this recipe you will need:
1/2 cup fresh squeezed lemon juice
1/2 cup  sugar
1 cup water
1/2 cup sparkling water
48 oz. of chilled Hefeweizen (we used El Jefe… yum!), that’s 4 12 oz. bottles for the numerically challenged

Place lemon juice and sugar into a pitcher and stir. Add waters and continue to stir until sugar dissolves. Pour beer into chilled pint glasses and top each with a generous splash of sparkling lemonade. Serves 4.
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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: Homemade Granola Bars

GranolaBars1Here’s a great recipe for the littlest snackers in your house. These homemade granola bars are simple to make and you’ll know exactly what’s going into them. The other great thing is that they’re customizable to little palates– switch out the fruit, nuts and chocolate for other goodies.

To make the granola bars you will need:
2 ½ cups rolled oats
½ cup almonds, chopped (or whichever nit you prefer)
1/3 cup local honey
¼ cup unsalted butter
¼ cup brown sugar
½ teaspoon vanilla extract
¼ teaspoon sea salt
¼ cup dried cranberries, chopped (or whichever fruit you prefer)
¼ cup plus 2 tablespoons mini chocolate chips

 Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, going up the sides of the pan. Place oats and nuts on a small baking sheet and toast in the oven for 5 minutes. Remove from oven and place in a large mixing bowl. In a medium sauce pan over medium heat the butter, honey, vanilla and salt and stir until sugar dissolves. Pour butter mixture into the bowl with oats and stir until combined. Let cool for 5 minutes. Pour fruit and ¼ cup chocolate chips into the bowl and stir to combine. Transfer mixture to the lined pan and press into the bottom. It helps to dampen your fingers and press the mixture hard into the pan, making sure it’s packed really well. Sprinkle remaining chocolate chips over the top and press them in to the granola. Cover and refrigerate for at least two hours. Remove the block of granola from the pan, pulling the parchment paper from both sides. Cut into 12 equal size bars. Bars can be stored at room temperature in an airtight container for one week, if they last that long!

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.