recipe Archives - Community Food Co-op

Allergen-Friendly Oatmeal Cookies — Four Ways!

As the summer heat wanes and the cool mornings return, school is back in action. Parents are busy packing lunches and offering after-school snacks. With so many snack items on the market, it’s hard to pick good, affordable choices. If you throw common food sensitivities into the mix, then there really aren’t many options available. So what is a parent to do? I have a solution!

If cost is not of concern then these are some good choices. All of the below are free of the top four allergens (gluten, dairy, eggs, and nuts), and contain quality ingredients:

Four seedy coconut cookies sit on a plate next to some school supplies.

1) GoMacro Kids Oatmeal Chocolate Chip Cookie

2) DINO Bars

3) Cerebelly Bars

4) New Primal Snack Mates Meat Sticks

5) Chomps Meat Stick

However, as a mother and registered dietitian, I love to take on recipe challenges. Can I make an easy, simple, and allergen-friendly baked treat that even my preschooler approves of? Yes!

So here it is. A little oatmeal cookie, low in added sugar, made with simple ingredients, and best of all, super adaptable.

These cookies make a great addition to a balanced lunch or along with some additional protein (hummus, yogurt, cheese, meat stick) for a balanced snack. Store in an airtight container in the fridge for about five days. The cookies do tend to soften over time. To freshen up, simply toast in the toaster for a few minutes. These oatmeal cookies also freeze well in case you want to double or triple the recipe.

To show you how adaptable this recipe is, I have created a base recipe with four different options. I tried to keep the base recipe as simple as possible. However, a few more options are:

Add a tablespoon of nut or seed butter for a little extra protein and fat.
Swap out the regular sugar for coconut sugar.
Drizzle with a homemade yogurt icing for an extra special finish.

Every batch makes about 10 mini cookies. Our favorite one is the Seedy Coconut!

DRY INGREDIENTS

1 cup gluten-free organic quick oats

2 tablespoons ground flaxseed

2 tablespoons sugar

1 teaspoon aluminum-free baking powder

¼ teaspoon Redmond’s sea salt

WET INGREDIENTS

1 small banana (greenish preferred), mashed (~1/3 cup)

3 tablespoons non-dairy milk of choice (omit for the Spiced Apple version)

½ teaspoon vanilla extract

DIRECTIONS

Mix together the dry ingredients in a bowl and mix together the wet ingredients in another, larger bowl. Greenish bananas are preferred in the wet ingredients because they act more like an additional starch or binder, and provide less of a banana flavor to the cookie which allows the other ingredients to shine. Transfer the dry ingredients into the wet ingredients and stir until combined. The dough shouldn't be too wet. Turn the oven on to 375 degrees Fahrenheit and place the dough into the freezer while the oven heats up to temp. This will make it easier to scoop out the batter. Meanwhile, line a baking sheet with parchment paper.

When the oven is preheated, scoop out the dough to make 10 evenly sized cookies. We used a tablespoon cookie scoop. Press the cookies a little with a spoon or with your hand to make a more uniform “cookie” shape. Bake for 15-17 minutes. Then remove them from the oven and let them cool before handling.

VERSION ONE: Chocolate Chip

Add 2 tablespoons of chopped semi-sweet chocolate chips to the dry ingredients. Alternatively you can use mini chips to avoid chopping. Allergen caution: some semi-sweet chocolate chip brands contain added milk - so just double check!

VERSION TWO: Seedy Coconut

Add 2 tablespoons of hemp seeds (or finely chopped pumpkin seeds) and 2 tablespoons of finely-shredded, unsweetened dried coconut to the dry mixture.

VERSION THREE: Carrot Cake

Finely grate ¼ cup of carrots (the finer, the better) and add them to the wet ingredients. Add ½ teaspoon pumpkin pie spice and 1 tablespoon chopped raisins to the dry ingredients.

VERSION FOUR: Spiced Apple

Finely grate ½ of a medium apple. There will be a lot of apple juice. This will replace your 3 tablespoons of milk from the base recipe. Stir into the wet ingredients. Add ½ teaspoon of cinnamon and 1 tablespoon of finely-chopped dried apples or dried cranberries to the dry mixture.

How To Make the Easy Yogurt Icing:

Mix together 2 tablespoons of plain Greek yogurt or another thick, non-dairy yogurt together with ¼ cup powdered sugar until smooth. Spoon into a zip-close bag, cut off a small corner, and drizzle over the cookies.

Enjoy!

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.

Co-op Welcomes Leif’s Tea: Probiotics Have Never Been So Delicious

Leif’s Tea uses produce and juice from the Co-op to create delightful jun beverages that are now sold in our stores.

About Leif’s Tea

“Bee free, bee strong. Live free, live long.”

That is exactly what Leif’s Tea is promoting in their organic and delicious jun.

All of their teas use local herbs and honey in addition to the use of Co-op products, probiotic jun culture, and organic green tea.

What began in handmade tea bags and individually gathered herbs is still processed by hand to maintain the integrity of the ingredients. You can truly taste the difference.

Six flavors are available in our stores:

Seattle Sky: A sophisticated, classic blend of lavender, vanilla bean, and Earl Grey tea.

Wonderful Watermelon: A summertime splash of watermelon and hibiscus.

Dreamy Bee: A sparkling combination of elderflower, lavender, roses, chamomile, and orange peel.

Pink Lemonade: A stone fruit favorite made with black cherry juice.

Herbal Evermore: Refreshment at its finest with a mix of peppermint, spearmint, and Alaskan Ginseng.

Supernatural Blue: Blue spirulina and alfalfa create a blue sky in a bottle.

The Benefits of Jun

This sparkling beverage is more than just delicious, it’s nutritious. Jun is like kombucha’s cousin, made of green tea and honey as opposed to black tea and sugar. While you may know jun provides the benefits of a probiotic, additional ingredients can add even more benefits. Each herb used at Leif’s Tea has its own purpose.

For example, blue spirulina is a blue-green algae that can aid in lowering cholesterol levels.

“These plants are our allies, our partners in life,” owner Linda Quintana said.

In addition to the probiotic features and use of nutritional plants, green tea provides antimicrobial properties and is rich in vitamins C and B2.

Make a Fruit Punch Mocktail

Ready to try Leif’s Tea? Try this easy mocktail recipe for two!

You’ll need two glasses, one bottle of Supernatural Blue Leif’s Tea, one can of Tropical Punch Olipop, and one kiwi.

Dice half of your kiwi, and slice the other half.
Add the diced kiwi to your glasses and muddle it.
Distribute the Olipop between the two glasses and stir.
Add your Leif’s Tea and stir, don’t shake!
Garnish with the kiwi slices, and enjoy!

This mocktail is both delicious and eye-catching with the blue spirulina from Leif’s Tea’s Supernatural Blue.

There is nothing more exciting than a new vendor! Find your favorite flavor in store now, or find a new favorite at our Leif’s Tea demos on August 11 and 12. On August 11 they’ll be at the Downtown store from 11:30 to 1:30 p.m., and on August 12 they’ll be at the Cordata store from 2 to 4 p.m. We can’t wait to introduce you to this new product.

Stay Hydrated with Watermelon Electrolyte Popsicles

It’s getting hot out there, folks! With glorious summer days comes more outdoor fun. The prettier the weather, the more apt we are to go outside and play hard!

With all the fun and games of swimming, running, mountain biking, hiking, and outdoor activities, we need to hydrate! And by hydrating I do not mean simply drinking a glass of water before and after your workout. There are more factors to address for optimal performance and overall health and safety.

In the hot summer months our bodies attempt to maintain a core temperature of around 98.6 degrees Fahrenheit causing increased water loss. Sweating assists in maintaining this core temperature.

If we add strenuous exercise to warm summer days, we are going to sweat even more, losing anywhere between 300mL to over 2 liters of sweat per hour depending on the exercise intensity, duration, heat acclimatization, humidity, etc.

Sweat not only contains water, but also sodium, chloride, and smaller amounts of other electrolytes such as potassium, magnesium, and calcium. It is important to rehydrate with water that also contains some salt (sodium chloride) — especially if you sweat a lot or tend to have very salty sweat. Although the salt content of sweat varies from one person to the next, it is estimated that on average about 1g of sodium is lost per liter of sweat. That is a lot! If you have really salty sweat — for example, you have salt crystals on your skin — you are likely on the higher end of sodium loss.

Electrolytes (micronutrients) lost in sweat:

Sodium: 460–1840 mg/L

Chloride: 710–2840 mg/L

Potassium: 160–390 mg/L

Magnesium: 0–35 mg/L

Calcium: 0–120 mg/L

Whether you have been riding at Galbraith or swimming in Lake Whatcom, ensuring adequate fluid and electrolyte intake is essential. Check out my easy tips to stay properly hydrated below and try my refreshing watermelon electrolyte popsicle recipe.

HYDRATION TIPS

1) Drink plenty of water throughout the day to replace water losses.

2) Add a pinch of Redmond’s Real Sea Salt to add sodium (and additional electrolytes) to water before, during, and after exercise. Consider using electrolyte replacement packets, especially if you participate in strenuous exercise that lasts more than 2 hours.

3) Drink cold beverages to help reduce core temperature.

4) Avoid drinking alcohol immediately after exercise. Alcohol has a diuretic effect which stimulates increased fluid loss via urine. Save your post-ride beer until a little later.

5) Enjoy potassium rich fruit like melons or bananas, or sip on potassium-rich coconut water throughout the day. Don't forget to add a pinch of salt to coconut water too!

WATERMELON ELECTROLYTE POPSICLES

Watermelon and lime is such a refreshing combo. Add some salt and some collagen peptides, and you got yourself a super tasty and rehydrating treat that both adults and kiddos will enjoy!

Each popsicle provides about 100mg of sodium and 100mg of potassium, with small amounts of magnesium, calcium, and a jolt of vitamin C. This recipe makes 5 popsicles.

4 cups diced watermelon (making ~ 2 ½ cups watermelon juice)

3 tablespoons lime or lemon juice (or more to taste)

1 tablespoon sugar

¼ teaspoon Redmond’s Real Sea Salt

2 scoops Vital Proteins Collagen peptides (optional)

Add the diced watermelon to a blender and blend. Check to see how much liquid is in the container. It should be close to 2 ½ cups of watermelon juice. Then add in the lime juice to your liking, as well as the sugar, salt, and collagen peptides. The peptides are optional but the added protein keeps your blood sugar more stable. Blend until well combined and transfer into 5 popsicle molds.

If there is any remaining juice, pour it into an ice cube tray and freeze it. You can easily throw these into a smoothie or blend them with some milk for a super satisfying and icy watermelon milkshake.

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.

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.

Ingredients:

3 tbsp fine salt
2½–3 lb whole roasting chicken
1½ cups basmati rice
10½ tbsp salted butter (about 1¼ sticks)
1 large white onion, sliced into half moons
5 garlic cloves, finely sliced
1 tbsp cumin seeds
Salt flakes, as needed
Freshly ground black pepper, as needed
3 cups chicken stock
12 cherry tomatoes
3 fresh bay leaves
½ lemon

Method:

Combine the salt with 5–6 cups of cold water until the salt dissolves, and submerge the chicken in it. Let stand at room temperature for 2 hours, then remove the bird, drain, and dry with paper towel.
Preheat the oven to 400 degrees. Place the rice in a deep-sided enamel baking tray or ovenproof ceramic dish about 8 x 12 inches.
Melt the butter in a large frying pan over medium heat. Add the chicken, breast-side down, and sear for about 5 minutes to brown, then rotate the bird to sear it on all sides.
Add the onion, garlic, and cumin to the pan and cook until softened and lightly colored, about 6 minutes. Don't allow the pan to get too hot—you don't want to burn the butter.
Once the onion and garlic are a little golden, position the bird in the rice, breast-side up. Season the onion generously with salt and pepper, then spread out on top of the rice, spooning any remaining butter over the chicken. Season the bird well with pepper.
Return the pan to the heat and add the stock. Bring to a simmer and swirl to deglaze, then pour over the rice and add the cherry tomatoes. Push two bay leaves into the rice and stuff the third into the cavity of the chicken. Squeeze the lemon's juice into the rice, then add the squeezed lemon to the cavity. Cover with baking paper, then foil, and roast for 40 minutes. Uncover and bake for a further 25 minutes, until golden.
Rest the chicken for 5–10 minutes before carving it in the dish so that the rice catches all the chicken juices. Serve with a leafy salad and either yogurt flavored with mint and garlic or your favorite spicy sauce.

Spring Asparagus Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

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

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.

Spring Asparagus Salad

Makes 2–4 servings (serve as an entree or a side)

INGREDIENTS

For the Olive Oil Vinaigrette:

1 1/2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon sea salt
1/4 medium red onion, thinly sliced

For the Salad:

2 pasture-raised fresh eggs
1 bunch asparagus
fresh cilantro or parsley, chopped
2 lettuce leaves (garnish)

METHOD

Mix together the olive oil, vinegar, honey, and sea salt until the salt is dissolved.
Add the thinly sliced red onion and mix well. Allow the onions to marinate in the
dressing for about 15 minutes.
Meanwhile, fill a small saucepan with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole in the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up, quickly rinse the eggs under cold water and set aside on a dry towel to cool further.
While the eggs are boiling, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally snaps. Discard the ends in the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot, and bring the water to a boil. Cook for about 3–5 minutes or until the asparagus is bright green and tender. Be careful not to overcook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness, quickly rinse the asparagus in cold, running water for about 30 seconds to stop the cooking process.
Salad Assembly: Place the lettuce leaves in a serving dish and top with steamed asparagus. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with chopped cilantro or parsley, freshly ground pepper, and a bit of sea salt. Serve immediately.

Current Health Studies on Eggs

See Selva's story from the April 2017 issue of the Co-op News to learn about the current dietary recommendations regarding egg consumption.

Asparagus and Bell Pepper Quiche

by Renee Russel

asparagus bell pepper quiche with tomatoes

The fresh taste of asparagus shines in this irresistible quiche!

Total Time: 40 minutes
Servings: 4-6 slices

INGREDIENTS

Filling

1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/3 cup red pepper, diced
1/2 cup shredded cheddar cheese
1 pre-made 9-inch pie crust

Quiche

6 eggs
2 cups half and half
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme

METHOD

Preheat oven to 325°F.
Bring a small pot of salted water to a boil, and gently steam or blanch the asparagus and peppers
until al dente, roughly 3 minutes. Drain and cool.
In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling
into the pie shell.
Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices.
Pour the mixture into the pie shell, over the vegetable filling.
Bake on a center rack in the preheated oven until completely set.

Recipe by Renee Russel for Welcome to the Table. Reprinted by permission from WelcometotheTable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.

Nutritional Information

674 calories, 51 g. fat, 62 mg. cholesterol, 836 mg. sodium, 44 g. carbohydrate, 9 g. fiber, 17 g. protein

Welcome to Kimchi Nirvana: Kimchi Stew

by Jeremy Meadows, former Cordata deli cook

Kimchi Stew expands your cooking repertoire with a new and unique flavor profile. The recipe comes together particularly easily using leftover shredded chicken, or leave out the meat (but not the flavorful marinade ingredients) for a vegetarian dish. Control the degree of heat by varying the amount of chili flake. Adapted from the kimchi jjigae recipe at norecipes.com.

There are two types of people: those who love kimchi and those who loathe it. I used to count myself as one of the latter category’s staunchest supporters. “How,” I thought, “could anyone enjoy something that looks like it was collected from a crime-scene and smells like a fisherman’s socks?” But those were the dark times, before my conversion.

My epiphany came in the form of a hot dog—a plain old bratwurst with ketchup and mustard. But where once sat a drab pile of sauerkraut, there, atop my dog, sat that blood-red concoction from the farthest east—pungent, spicy, and redolent of the ocean. I was immediately struck with that feeling you get when you see someone you know, but outside of their usual context, like running into your dentist at a party. “What are you doing here,” I thought. But I persevered. And I’m glad I did, because the flavor, to put it mildly, was sublime.

My road to kimchi nirvana, however, was not an easy one. Like coffee or alcohol, kimchi is an acquired taste. And just as the road to coffee and alcohol connoisseurship is often paved with sugar and littered with bottles of peach schnapps, it often takes a bit of flavor-masking to develop an appreciation for kimchi. So, don’t just dig right into the jar. At first, try it in a stir fry or on a hot dog. Or better yet, try this kimchi stew recipe, which tastes like a funkier version of American chili.

Still, you might be wondering, “Why not just stick with what I already know and love?” Well, there are kimchi’s legendary health benefits to consider. But more importantly, the taste (once acquired) is utterly delicious. So, hold your nose, open your mouth, and see the light.

Kimchi Stew

INGREDIENTS

6 ounces thinly sliced pork belly (or 2 cups cooked shredded chicken)
2 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon mirin
½ yellow onion, thinly sliced
1 cup tightly-packed kimchi
½ cup kimchi juice from kimchi jar (if there isn’t enough squeeze kimchi to extract more)
1½ cups water
1 tablespoon red miso
2 tablespoons Korean chili flake (or 1 tablespoon red pepper flake)
8 ounces soft tofu, cubed
2 thin-sliced green onions
1 tablespoon butter

METHOD

Marinate the pork belly (or chicken) with garlic, ginger, soy sauce, and mirin while you prepare the other ingredients.
Put a heavy bottomed pot over medium heat. Once hot, add pork belly mixture, (or if using chicken add a little oil then chicken mixture). Sauté for a few minutes, then add onions and kimchi. Sauté for about 5 minutes, stirring often, until very fragrant.
Add kimchi juice, water, miso, and pepper flakes. Bring to a boil, then taste. Add more chili flakes if desired.
Turn heat to low, add tofu and simmer for 20 minutes.
Just before serving stir in butter and garnish with green onions.

Cooking with Comte (French Gruyere)

stacked wheels of Comte French gruyere cheese

So you bought some comte and you're not quite sure what to do with it. Allow us to help! Comte is a rich but versatile cheese. It's delicious on a charcuterie board, and because it's a great melting cheese, it's ideal for cooking too. Check out the recipes below for some comte cooking inspiration!

NOTE: All of these recipes call for gruyere, not comte?! Comte and gruyere cheese follow the same recipe and aging process (essentially, they are the same cheese). The difference is where they are made. Cheese must follow very strict guidelines, and you can't call your gruyere "comte" unless it was made in the Comte region of France. Most gruyere is made in Gruyere, Switzerland. Comte is often called "French Gruyere" because, well, it's a gruyere made in France. Aside from place, these cheeses are essentially twins. Feel free to use them interchangeably.

Classic French Onion Soup

French onion soup is irresistible in the winter months. It has all the sweet, salty, umami flavors we crave. You'll find French onion soups topped with all kinds of different cheeses—parmesan, gouda, Swiss, and more—but the rich, nutty flavor of gruyere takes this recipe from Ambitious Kitchen up a notch.

small cast iron bowl of French onion soup topped with garlic bread and gruyere cheese

grilled cheese sandwich made with caramelized onions, gruyere cheese and rosemary herb butter

Ultimate Gourmet Grilled Cheese

Who doesn't love a good grilled cheese? This Ultimate Gourmet Grilled Cheese sandwich from The Chunky Chef lives up to the hype. Caramelized onions, melty gruyere, and rosemary butter make this a 5-star comfort food well-suited for special occasion dinners and weekend lunches alike.

French Onion Chicken

Omg...this French Onion Chicken by Platings + Pairings might be the best one-skillet chicken dish ever (yeah, we said it!). It's the perfect indulgent meal for a special occasion, but it's easy enough to make on a weeknight. And you can't beat a one-skillet clean up!

a pan of spaghetti with a Creamy Gruyere white sauce and spinach

Creamy Gruyere Spaghetti for Two

This Gruyere Spaghetti from Girl Gone Gourmet is the ultimate comfort food and it comes together in less than 30 minutes. Herbs de Provence and melty gruyere are a match made in heaven! We don't recommend this one for leftovers (the sauce doesn't hold up well reheated), but we doubt you'll have any anyway 😉

Valentine’s Day Gift Guide

wine bottle and present wrapped in red satin ribbon

Here are a few of our favorite Valentine's Day products for the sweet people in your life.

red-heart-pillar-geranium-votive-in-glass-yellow-carved-pillar

Beeswax Candles

Give the gift of the warmth and health of the hive with this great selection of natural beeswax candles made especially for Valentine’s Day from Big Dipper Wax Works. Choose from aromatherapy sprays and a wide selection of candles shaped and scented for Valentine’s Day.

Tulip Bouquets

Tulips brighten your Valentine’s Day and indicate that spring is near. Our tulips are grown locally in Mount Vernon and are available in a variety of lovely colored 5-stem bouquets.

valentine's day tulips in stone vase with wrapped present and wooden sign

foam bath packs on tub tray with lavender sprig and bubbles

Foaming Baths

Calm the senses, leave your skin silky smooth, and balance your spirit with Aura Cacia aromatherapy foaming bath products in fragrances such as relaxing lavender, sweet orange, or meditating cedarwood. Aura Cacia products feature nourishing jojoba oil, soothing coconut oil, and essential oils.

Delicious Co-op Valentine’s Day Treats

Finish your Valentine’s Day meal with our housemade bakery items. These specialty items are only available for a limited time around Valentine’s Day and frequently sell out.

Bleeding Heart

The Bleeding Heart is a moist chocolate cake with a tart raspberry filling covered in a dark chocolate ganache. This vegan cake is sold in a serving for two to end your Valentine’s Day meal on a sweet note.

Storm Cloud Cake

Our favorite gluten-free chocolate cake gets some raspberry love for Valentine’s Day. The gluten-free chocolate cake is filled and topped with raspberry and finished with a creamy mascarpone frosting.

Raspberry Cream Roll

This light, airy cake is rolled with a fresh raspberry filling and frosted with a sweet, tangy cream cheese frosting. And, it’s gluten free! This popular dessert is a delicious way to celebrate Valentine’s Day.

conventional-heart-shaped-chocolate-cake

I Heart Chocolate Cake & You

For the chocolate lover in your life, we have a heart-shaped chocolate cake. Our dark chocolate cake is frosted with dark chocolate ganache and decorated for Valentine’s Day with buttercream accents.

The Co-op’s wine manager has selected some special bottles of bubbly to cheer your Valentine. If sparkling wine isn’t for you, we are featuring the Floating Rock Zinfandel from Washington and locally crafted Honey Moon’s Raspberry Mead. Honey Moon’s Raspberry Mead is a blend of mead from blackberry honey and raspberry wine both produced in Whatcom County. It has distinct berry aromas and a tart finish and is especially good paired with cheeses and desserts.

Valdo Prosecco Brut Rosé

The Valdo rosé is a perfect combination of barely off-dry and creamy in the mouth with enticing suggestions of Pink Lady apple, rose hip, salmonberry, Rainier cherry, and kiwi.

rose in champagne flutes with pink roses and wrapped present

sparkling wine table setting, with candles, raspberries, and chocolate cake

Canals & Nubiola Brut Cava

This succulent sparkler is medium-bodied, crisp, and clean. If you are looking for a fun Valentine's Day cocktail try this Cava in a French 75.

French 75 Recipe

Ingredients

1 ounce Aloo Gin
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
- In a small saucepan, combine 1 cup sugar and 1 cup water and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.
Ice
4 ounces chilled Canals & Nubiola Brut Cava

In a cocktail shaker, combine the gin, lemon juice, and simple syrup. Fill the shaker with ice and shake well. Strain into a chilled flute and top with the cava.

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.

DRY INGREDIENTS

WET INGREDIENTS

DIRECTIONS

VERSION ONE: Chocolate Chip

VERSION TWO: Seedy Coconut

VERSION THREE: Carrot Cake

VERSION FOUR: Spiced Apple

How To Make the Easy Yogurt Icing:

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.

About Leif’s Tea

The Benefits of Jun

Make a Fruit Punch Mocktail

HYDRATION TIPS

WATERMELON ELECTROLYTE POPSICLES

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.

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Spring Asparagus Salad

Makes 2–4 servings (serve as an entree or a side)

INGREDIENTS

METHOD

Current Health Studies on Eggs

by Renee Russel

INGREDIENTS

METHOD

Nutritional Information

by Jeremy Meadows, former Cordata deli cook

Kimchi Stew

INGREDIENTS

METHOD

Classic French Onion Soup

Ultimate Gourmet Grilled Cheese

French Onion Chicken

Creamy Gruyere Spaghetti for Two

Here are a few of our favorite Valentine's Day products for the sweet people in your life.

Delicious Co-op Valentine’s Day Treats

French 75 Recipe

Ingredients

Holiday Cheese Balls

Naughty Nog

Prime Rib Roast

Hasselback Potatoes

Balsamic Green Beans With Walnuts

Oven Roasted Beets

Winter Wonderland Cake

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