Community Food Co-op

Voted Bellingham's best grocery store. Full-service deli, hot bar, salad bar featuring organic, local, and natural foods. Everyone can shop, anyone can join. Co+op, stronger together.

Welcome! Everyone can shop the Community Food Co-op!
360-734-8158|
  • menu bar three linesMENU
    • Hours & Locations
      • Community Food Co-op, Downtown Store, 1220 North Forest Street at Holly StreetDowntown Store
        1220 North Forest Street at Holly Street
        Bellingham, Washington
        8 am - 9 pm
        360-734-8158
      • Cordata Co-Op exteriorCordata Store
        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
        8 am - 9 pm
        360-734-8158
    • In Our Stores
      • Celebrating Our Co-op’s 50th Anniversary
      • Community Rooms
      • Customer Input
      • How to Shop
      • Dirty Dozen / Clean 15
      • Service Desk
      • What’s on Sale?
      • Contact Us
    • Departments
      • Bakery
      • Bulk
      • The Co-op Bakery Cafe
      • Dairy & Refrigerated
      • Deli & Deli To Go
      • Floral & Garden
      • Grocery
      • Meat & Seafood
      • Mercantile
      • Produce
      • Specialty Cheese
      • Wellness
      • Wine, Beer, & Spirits
    • About Us
      • Awards
      • Co-op Blog
      • Magazine & E-news
      • Our History
      • Strategic Plan
      • Sustainability at the Co-op
      • Vision, Mission, and Values
      • Contact Us
    • Community Giving
      • Community Shopping Days
      • Donations & Sponsorships
      • Donate at our Registers
      • Farm Fund
      • The Real Food Show
    • Join Us
      • Become a Co-op Member • Join Today!
      • Board of Directors
      • Employment
      • Local Business Partners
      • Sell to the Co-op
    • Recipes
      • Recipes
      • Cooking Videos
  • What’s on Sale?
  • Bakery Online Orders
  • Shop Online
  • Join Today!
  • Hours and Locations
  • Careers
You are here: Home / Archives for caramelized

Dear Nutritionist: Caramelize Your Veggies

by Lisa Samuel, Co-op News contributor

dear nutritionist, lisa samuel, nutrition, registered dietitian, nutrition advice

Lisa Samuel, Registered Dietitian and Nutritionist

Dear Nutritionist: I know vegetables are good for me, but I don’t really like them. Do you have any tips for making them delicious?

Dear Member: I get this question so often! One of the simplest tricks to making vegetables more delicious to a picky eater is to roast them. Roasting brings out the natural sugars in the vegetables, caramelizing them and making them taste sweeter. And you can roast all kinds of veggies: cauliflower, broccoli, asparagus, zucchini, mushrooms, kale … the options are endless. In general, just coat them with olive oil and sprinkle with salt and any herbs or spices you like. Roast in a 425°F to 450°F oven until the vegetables are caramelized.

See Lisa's recipe for Whole Roasted Cauliflower and Tahini Sauce.

Tweet

WELLNESS caramelized| dear nutritionist| healthy| kid friendly| nutrition| roasted| vegetables| vegetarian

Whole Roasted Cauliflower and Tahini Sauce

by Lisa Samuel, Co-op News contributor

dear nutritionist, lisa samuel, nutrition, registered dietitian, nutrition advice

Lisa Samuel, Registered Dietitian and Nutritionist

Whole Roasted Cauliflower

INGREDIENTS
  • 1 head cauliflower, tough leaves removed and stem trimmed
  • 1 cup white wine
  • 1 tablespoon sea salt, plus extra for sprinkling at the end
  • 1 teaspoon whole coriander seed
  • 1 teaspoon whole cumin seed
  • 1 teaspoon red pepper flakes
  • ¼ cup extra virgin olive oil, plus extra for drizzling at the end
  • Handful of parsley or cilantro
  • 2 bay leaves
METHOD
  1. Preheat oven to 475 F.
  2. Place cauliflower in a pot and add enough water to cover (or almost cover). Add wine and seasonings. Stir. Bring the broth to a boil and then reduce to a simmer, cooking about 20 minutes or until the cauliflower is very tender. Use a fork to test. It should slip in and out very easily.
  3. Remove the cauliflower from the water, brush with olive oil, and place on a baking sheet or an oven-safe skillet. Place in the oven and let roast for about 45 minutes, or until very dark and beginning to blacken in some spots.
  4. Remove from the oven and drizzle with extra olive oil and a sprinkling of sea salt.
  5. Serve warm or at room temperature with tahini sauce and zhug (Yemeni hot sauce).

Tahini Sauce

INGREDIENTS
  • 1 cup tahini
  • 1 clove garlic, ground to a paste with a little salt
  • 3 – 4 tablespoons freshly squeezed lemon juice
  • Zest of one lemon
  • ½ teaspoon sea salt
  • Water
METHOD
  1. Add tahini paste to a large bowl. Add garlic, lemon juice, lemon zest, and about ½ teaspoon sea salt. Whisk together with a fork, making a thick paste. It will turn a strange color and consistency and you’ll think you’ve ruined it.
  2. Add cold water, a few tablespoons at a time, until the tahini becomes the consistency of a thick sauce. Taste for lemon and salt and adjust, as desired.

Tahini sauce will keep in the refrigerator for one week.

Tweet

PRODUCE| RECIPES caramelized| cauliflower| fiber| healthy| nutrition| recipe| roasted vegetables| tahini| vegetables| vegetarian

Categories

  • BAKERY
  • BULK
  • DELI & CATERING
  • EQUITY, DIVERSITY, & INCLUSION
  • FARM FUND
  • FLORAL & GARDEN
  • GROCERY
  • HOLIDAY
  • HOT OFF THE PRESS
  • LOCAL
  • MEAT & SEAFOOD
  • NUTRITION
  • PRODUCE
  • RECIPES
  • SALES
  • SPECIALITY DIET
  • SPECIALTY CHEESE
  • SUSTAINABILITY
  • THE CO-OP DIFFERENCE
  • UNCATEGORIZED
  • WELLNESS
  • WINE, BEER, & SPIRITS
Roasted chicken and rice recipe photo featuring green salad and spicy yogurt sauce

Roasted Chicken on Baked Rice With Tomato, Cumin, and Bay Leaves

This flavorful recipe from goodfood serves 4–6 and is delicious even if you skip the brine when you are short on time.

Asparagus: A Sure Sign of Spring

Asparagus: A Sure Sign of Spring

Sure, asparagus has undeniable culinary allure, but almost equally captivating is the way that it grows. From its crown, a spear can grow up to ten inches in one day, which means that you could actually sit and watch your asparagus grow.

asparagus salad with hard-boiled eggs and onions in bowl next to egg shells

Spring Asparagus Salad

Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.

enews-sign-up-image

get connected and save - click here to sign up for our e-news

DOWNTOWN STORE & DELI • map • 360-734-8158 • 8 am – 9 pm; deli service counter closes at 7 pm
CORDATA STORE & DELI • map • 360-734-8158 • 8 am – 9 pm; deli service counter closes at 7 pm

Facebook Instagram Twitter

Copyright © 2022 Community Food Co-op

0