holiday Archives - Community Food Co-op

5 Tips to Heighten Wellbeing During the Holidays

holiday table with friends toasting the occasion

Holiday nostalgia is in the air. Everywhere you turn coffee shops highlight sweetened drink specials including pumpkin spice and eggnog lattes. While as the weather becomes gloomier, rainier and cooler, in the home kitchen, more soups, casseroles and roasted vegetables make it to the table. Even receptors on our tongues are heightened during the fall and winter months, further enhancing the flavors of rich comfort foods.

However our busy lives do not stop in the winter and food is in abundance all around us throughout the seasons. With this constant abundance we can often make unhealthy decisions when it comes to holiday gatherings. Perhaps a new approach can help heighten the wellbeing of this holiday. Following are some great tips to enhance your Thanksgiving experience, which can support your health as well as those you love.

Don’t skip breakfast. Not only does this habit enforce overeating later at dinnertime, but your energy will lag throughout the day. Eating a well-balanced breakfast will help keep you satisfied, and less prone to overindulge in appetizers and dinner.
Opt for whole food recipes. Utilizing whole foods, in place of packaged or canned ingredients, adds more nutrient density to your meal, while simultaneously reducing added sugars, preservatives, and additives. For example, instead of serving cranberry sauce in a can, try making my quick and healthy raw cranberry relish which is low in sugar and allows all the powerful anti-inflammatory phytonutrients and enzymes to stay intact. See my recipe below.
Attempt a new plan of attack. Instead of eating everything that is offered, choose only your favorite dishes, and then make some room for a salad or roasted vegetables. This way you will be more satisfied emotionally, quenching those cravings that have culminated over the last year.
Eat mindfully. With each bite of food, chew slowly, savoring the flavors and aromas you have missed all these months. It can take up to 20 minutes for the body to identify fullness cues. Consequently, taking the time to eat your meal will allow you to identify when you are happily full before you reach the point where you need to unbutton your jeans.
Catch some fresh air. Instead of cozying up on the couch after dinner, go for a walk with a dear relative or friend. Good conversation is a great way to reconnect with those you have not seen all year. Afterwards you may feel even more satisfied and rejuvenated than before, allowing you to more consciously make a healthy decision when picking out a slice of your favorite dessert.

Raw Cranberry Relish

Did you know most cooked cranberry sauce recipes call for 1-1 1/2 cups of sugar! This recipe calls for only ¼ cup of maple syrup or honey and requires a bit of resting time to enhance the flavors. Therefore, taste it the following morning to see if you really need to add more sweetener. This relish tastes great tossed in salads, in wraps, sandwiches, or along with your Thanksgiving turkey. A little goes a long way!

a wooden bowl full of homemade cranberry relish

INGREDIENTS

12 oz fresh organic cranberries

1 organic orange, juice and zest

1/4 cup maple syrup or honey

1/4 teaspoon sea salt

1 teaspoon grated fresh ginger root

Optional: 1/4 teaspoon red chili flakes (can replace with a little deseeded jalapeño)

DIRECTIONS

Rinse cranberries and strain. Pour onto a clean kitchen towel and pick out any soft cranberries. Add the fresh cranberries into a food processor. Process until finely minced. Be careful not to process it too much because then the relish will become too soggy. Pulse in the orange juice, zest, maple syrup, grated ginger root, and sea salt. If you want to add heat, do so now. Transfer into a glass jar, allow to rest overnight before serving, and store in refrigerator for up to one week.

Makes about 2 cups • Time: ~ 10 minutes

Selva Wohlgemuth, meal planning instructor

By Selva Wohlgemuth, Co-op News Contributor

Selva Wohlgemuth is a Registered Dietitian Nutritionist and owner of Happy Belly Nutrition in Bellingham, Washington. She specializes in gut health and has an in-depth knowledge of women's health. She is an avid outdoorswoman and mother.

Our Guide to Holiday Turkeys Available at the Co-op

Tukey is the centerpiece and superstar of your Thanksgiving, and choosing the right turkey is important for your meal’s success. With so many types of turkey to choose from, determining the right one can be stressful and confusing. Let the Co-op help with our easy guide to the types of Thanksgiving turkeys we have available for sale.

All the turkeys available for purchase at the Co-op are from Mary’s Turkeys. Mary’s Turkeys is a third-generation family owned and operated farm focused on the animal husbandry and welfare of birds raised for consumption. We have three fresh, never-frozen turkeys to choose from for your Thanksgiving dinner: natural, organic, and heritage.

What is the difference between natural, organic, and heritage turkeys from Mary’s available at the Co-op?

Mary’s Non-GMO Natural Turkey

Mary's Non-GMO Natural Turkeys are raised on healthful grains and allowed to free range on the farm. Their high-protein diet provides the optimal amount of nutrients for the turkey to grow. Mary’s Non-GMO Natural Turkeys are free of antibiotics, animal byproducts, hormones, preservatives, and additives. These fresh, never-frozen turkeys are a flavorful and beautiful centerpiece for your holiday table.

Mary’s Organic Turkey

Mary’s Organic Turkeys are fed a premium diet of USDA certified organic ingredients and are free of antibiotics, animal byproducts, hormones, preservatives, and additives. Certified organic turkeys easily roast for delectable moist dark and light meat. Organic turkeys are always delicious and cook lovely mild meat.

Mary’s Heritage Turkey

Mary's Heritage turkeys resemble the first breed of turkeys that existed in the United States. They breed naturally as they run and fly on the farm. Their increased level of activity results in larger thigh meat and slightly less breast meat than is found on a typical turkey. All of these traits, along with an air chilling packing process, result in a superior tasting turkey that cooks faster than other birds. Heritage turkeys are free of antibiotics, animal byproducts, hormones, preservatives, and additives. Heritage turkeys have a rich, satisfying taste, and tender, moist meat. If you prefer dark meat, you will love the flavor of a heritage turkey.

5 Vegetarian Main Dishes for Thanksgiving

No turkey-eaters at your table? These vegetarian dishes are hearty enough for your Thanksgiving main course. Fall-forward ingredients create the comforting, savory flavors that you crave around the holidays.

Stuffed Acorn Squash

This Stuffed Acorn Squash from Cookie & Kate is easy, healthy, affordable and delicious. You can't beat that!

Mushroom Farro Soup

Move over butternut squash! When you're serving soup as a main course, it needs to have all the hearty, savory elements people expect of a Thanksgiving meal and this Mushroom Farro Soup from Bon Appetit does not disappoint.

Creamy Polenta with Roasted Winter Veggies

This satisfying creamy, cheesy polenta dish from Tara Teaspoon feels indulgent but it's actually relatively healthy. It makes good use of seasonal winter veggies too.

cheesy polenta with roasted root vegetables in a white bowl

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter Sauce

This Sweet Potato Gnocchi with Balsamic-Sage Brown Butter Sauce from Salt & Wind is the kind of rich, over-the-top dish you expect at Thanksgiving. We suggest this recipe for a seasoned cook (or a confident beginner) as it calls for homemade gnocchi.

Butternut Squash Risotto

Risotto makes an awesome Thanksgiving main dish. This Butternut Squash Risotto from Cookie & Kate gets extra points because it's baked! That means no more spending 50 straight minutes stirring a pot—with this recipe you just give it a quick toss at the end.

Plan Your Holiday Menu With Help From the Co-op

food and drinks on christmas table at home

The holidays can feel overwhelming, especially when you are hosting a gathering. Reduce stress by planning and shopping for you meal early. Simplify your to-do list by sourcing key menu items and ingredients from the Co-op. Feeling short on inspiration? Try some of these fun, festive recipes.

Holiday Cheese Balls

The Co-op's cheese balls only come around once a year, but they sure make a big impression. Made with a blend of cheese, herbs, and spices, dipped in gluten-free beer, and encrusted with slivered almonds, these cheese balls will set the tempo for your holiday gathering. Serve with Lesley Stowe Raincoast Crisps or round out a charcuterie board with Oloves olives, Divina fruit spread, and Olli Salumeria chubs.

Naughty Nog

Warm up your guests with a Naughty Nog cocktail designed by our friends at Chuckanut Bay Distillery. A Naughty Nog combines Twin Brook Creamery's seasonal eggnog with Chuckanut Bay Distillery's Krampus Herbal Liqueur for a smooth holiday treat. Find everything you need at the Co-op and follow our step-by-step instructions. If eggnog's not your speed, serve Valdo Prosecco Brut Rosé.

Prime Rib Roast

No holiday meal is complete without a show-stopping main course. We recommend a generously marbled and neatly trimmed bone-in prime rib roast from Oregon Country Beef. You can order your roast up until Christmas Eve for just $15.99/lb. Bone-in roasts are a tender and flavorful holiday indulgence and easy to portion because each rib feeds two people as a rule. We suggest following this recipe for a salt and pepper-crusted prime rib served with horseradish cream.

Hasselback Potatoes

Pair your prime rib with a simple-to-prepare potato dish with a big payoff, brown butter hasselback potatoes with caramelized onions. Russet potatoes are on sale through Christmas and can lend this gorgeous side their iconic mix of crispiness and creaminess. Tip: Place a chopstick on either side of each potato to help keep your slices a consistent depth and to prevent yourself from accidently cutting all the way through.

Balsamic Green Beans With Walnuts

Bring a pop of color to your holiday table with this elegant green bean dish. Steam your green beans to preserve more of their natural nutrients, toast your walnuts to bring out their nutty flavor, and toss it all in aged balsamic vinegar for a sweet and thick glaze. The best part? You can be saying bon appétit in just 15 minutes.

green-beans-with-balsamic-and-walnuts-1200-43-sq

Oven Roasted Beets

Oven roasting red beets highlights their earthy sweetness. Spoonful of Flavor has a great guide, complete with tips for keeping your hands stain free. If you're feeling adventurous, you can add other vegetables that roast at similar temperatures, such as asparagus and delicata squash. Toss with orange zest, herbs, and spices and then garnish with goat cheese.

Winter Wonderland Cake

Delegate dessert to the Co-op. This six-inch, superbly decorated holiday cake will wow your partygoers. Gluten and sugar-free with three intricate layers, the Winter Wonderland Cake promises to please every guest, while being just a bit too lovely to slice. Order yours here for just $24.99.

Your Guide to a Diet-friendly Holiday Feast

If your holiday menu needs to accommodate many different dietary restrictions this year, don’t fret! Thanksgiving dishes are endlessly adaptable and diet-friendly dishes can feel just as indulgent as any traditional fare.

If you're stumped—or simply overwhelmed—by the myriad dietary restrictions you need to meet, we've got you covered! We compiled a list of main dishes, sides, and desserts sure to please everyone at your table.

We've vetted these dishes to make sure there aren't too many hoops to jump through. You'll be able to find everything you need at your local food co-op, and there will be no food processors or niche kitchen gadgets involved. Hooray!

Vegan

Vegans often get the short end of the stick when it comes to this holiday classic! Even though they are a veggie-based dish, mashed potatoes typically come laden with butter, cream, and cheese making them a no-go for the vegan at your table. But these Roasted Garlic Mashed Potatoes from Love & Lemons are so creamy and delicious, you won't miss dairy one bit!

A teal bowl of orange butternut squash risotto

Vegetarian

If you need a hearty main dish that says "Thanksgiving" but is meat-free, this Roasted Butternut Squash Risotto is it! Unlike traditional risotto which requires a lot of time and attention, this risotto uses nutty brown rice and it is baked (yes, baked!) in the oven, so it only requires a few minutes of stirring at the end. It will be a crowd pleaser among vegetarians and meat eaters alike.

Whole30

That charcuterie board might not be the best hors d'oeuvre for your Whole30 guests, but these easy Sausage and Cranberry Stuffed Mushrooms with Sage are a perfect pre-dinner snack brimming with fall flavors. Bonus: They're also gluten free and paleo!

Keto

Folks following the keto diet are supposed to steer clear of many Thanksgiving staples: sweet potato pie, mashed potatoes, roasted root veggies, apple pie...the list goes on. But Keto Green Bean Casserole is here to save the day! Your keto guests can indulge in this Thanksgiving classic while keeping on track with their diet.

Paleo

No need to leave your Paleo pals behind once dessert is served! This Paleo Pumpkin Spice Cake will be a hit with everyone at your table. It uses gluten-free cassava flour and it's sweetened entirely with honey. Intimidated by the height? Don't be. There are instructions for your typical single-layer cake in the recipe, which isn't to deter you from making a layer-cake if you wish—the sky is the limit!

Gluten Free

We would be remiss to discuss Thanksgiving without talking about stuffing! Traditional stuffing is about as un-diet-friendly as it gets, but this Gluten-Free Stuffing will satisfy even the pickiest stuffing eaters among us. The recipe offers dairy-free and vegan options too!

Time Saver: Olivia's Gluten-Free Rosemary & Sage Stuffing Mix

Dazzle ’em! Simple Hors d’Oeuvres & Delicious Cheese

by Rachel Horton, Cordata Specialty Cheese

brie covered in divina sour cherry spread

Feeding a crowd? Dazzle ’em with simple hors d’oeuvres and delicious cheese!

My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins.

This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!

Feeding a crowd? Let them nibble on these irresistible morsels.

If you’re anything like me, you love the holidays! We enjoy getting together with friends and family. But, when you really think about it, we love the holidays because we love to eat. The holiday recipes that seem too fancy for everyday living make us all feel like we are gourmet chefs in the kitchen. It’s a chance to impress your family members while trying something new.

you’ll supply the amazing hors d’oeuvres

This year, the specialty cheese department is here to help excite you and all your friends with delicious easy-to-prepare treats. Let the family gourmet chefs prepare the main courses; you’ll supply the amazing hors d’oeuvres!

My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins, as pictured above.

This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!

Ile de France is a mild brie and great for anyone just starting to try soft ripened cheeses. It has a slight mushroomy scent with a tangy aftertaste that pairs perfectly with the sweet and sour cherry spread.

The new Gluten-Free Oat Thins from La Panzanella in Seattle is a great option if you are trying to please everyone’s palate and consider various dietary needs. La Panzanella has long been a best-seller at the Co-op and their new gluten-free crackers don’t disappoint.

hors d'oeuvres platters with cheese pastrami figs olives figs

Building a cheese tray?

A basic serving suggestion is 1 to 1 1/2 ounces of each cheese per person; round down if you are serving three or more cheese varieties, round up if serving only one or two cheeses.

Another great option when feeding the masses is a cheese tray.

grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers

Grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers. The Co-op has some approachable and affordable suggestions.

A great starter cheese tray would look something like:
(see descriptions of each selection below)

Comté
Brie du Pommier
Pérail Papillon Sheep’s Milk Cheese
Bennings Mild Goat Gouda
La Panzanella Artisan Crackers
Divina Castelvetrano Olives.

Simply add your favorite meat and fruit, and enjoy!

STEPHANIE SAYS

giant cheese wheel and slices with community food co-op deli worker

by Stephanie Willard, Downtown Specialty Cheese

The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.

Benning Goat Gouda

Popular Dutch cheese with a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goats’ milk, formed into classic Gouda-style wheels and aged to a rich yet mellow flavor and a creamy smooth texture. It’s a great “beginners” goat cheese.

Uses: Texture is firm enough to slice or cube, but also melts beautifully in anything: omelets, pizza, or quesadillas.

Fromager d’Affinois

Mild, buttery flavor reminiscent of a silky triple-crème. The texture is a thick, nearly whipped spread of tangy, milky goodness. A flawless rind adds flavor to the sweetness of the cheese.

Uses: Popular on cheese platters with a sweetness that pairs well with champagne and fresh fruit. Smooth and gooey when warm from the oven: serve with crackers or toasted crusty French bread slices, topped with Divina Sour Cherry Spread, or wrapped in phyllo and baked for an impressive Brie en Croûte.

Comté

Creamy texture with nutty, earthy flavors that range from stone fruit to brown butter. Captures the essence of a raw-milk, mountain pasture-fed cow’s milk cheese.

Uses: Super versatile and fairly firm, it can be sliced, cubed, or grated. Great eaten by itself, or used in cooking. Those nutty flavors work well melted into everything from fondue to Croque Monsieur—or jazz up a bowl of mac & cheese, sprinkle over veggies, or fold into a plate of eggs.

brie cheese wheel and gruyere cheese slice

Pérail Papillon

Melt-in-your-mouth, buttery, full but mild flavor, with notes of sweet grass and wildflowers. A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the Causses, a group of limestone plateaus rich in minerality in the South of France.

Uses: At room temperatures, it gets almost unctuous and runny, making it perfect to spread on crackers or a baguette with sour cherry jam and toasted nuts on the side.

pommier cheese and spread with jam on cracker

Brie du Pommier

Classic bloomy rind and soft paste with earthy and vegetal aromas that intensify as the cheese ripens. Full-flavored and mildly funky, with flavors that range from milk and sweet cream to mushroom and cauliflower.

Uses: follow suggestions for Fromager d’Affinois

green olives and divina orange fig spread

Divina Spreads

Delicious shimmery spreads from Divina are customer and staff favorites all year long, but particularly popular during the holiday entertaining season.

Uses: Serve one of these spreads on the side or generously spread over a rich brie or smooth goat cheese to instantly elevate your appetizer plate. Choose from sour cherry, fig, and orange fig.

Castelvetrano Olives

These olives were my gateway olive. Never having liked olives in the past, I was encouraged to try these. I was not disappointed. Castelvetranos upon first glance stand out because of their lively, pale shade of green. They are firm and meaty with a mild and buttery taste that’s both salty and sweet. They appeal not only to olive aficionados, but also to those who shy away from stronger, brinier varieties.