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You are here: Home / Archives for vegetarian

Thanksgiving Turkey Alternatives

Not a turkey fan? Accommodating dietary restrictions? We’ve got you covered with nine turkey alternatives — both plant-based and meat-forward!

PLANT-BASED

Plant-Based Holiday Roasts

In-house Vegan Holiday Loaf

This delicious housemade loaf is made with chickpeas, oats, vegetables, and mushrooms then glazed with a sauce full of classic Thanksgiving ingredients! Omnivores and herbivores alike can enjoy this mouthful of cozy, fall flavors. Truly a Co-op staff favorite!

A plate of vegan Thanksgiving food, such as plant-based loaf and cranberry sauce, ready to be enjoyed for Thanksgiving

Field Roast

Beloved plant-based brand Field Roast has two holiday roast options this season! 

The first is a rich and fragrant centerpiece, the Hazelnut Cranberry Roast. This sweet yet bold roast is wrapped in flaky puff pastry and is the ideal balance to salty potatoes and stuffing. 

This roast serves eight, and is typically $18.99 but you can get it at the Community Food Co-op for $14.99 for a limited time. 

The Celebration Roast is an even better deal and features a more savory flavor profile. The roast is enhanced by the rich and earthy porcini mushroom gravy included in this dish. Not only does Field Roast recommend this roast as a Thanksgiving centerpiece, but also for sandwiches! Yum!

This roast serves eight, and is typically $18.99 but is $12.99 for a limited time. 

Tofurky

Tofurky — a household, vegan name! Not only do they have a roast for you this season, but they have a whole feast.

A savory blend of wheat and tofu, this roast is filled with a flavorful wild rice and bread crumb stuffing, ready to be basted, roasted, carved and devoured by all. This roast serves five, is usually $17.49 but is $11.99 for a limited time, and has been around since 1995.

The Tofurky feast serves six and includes much more than just one roast! It also includes stuffing, gravy, and a brownie for $34.99. This meal is $24.99 for a limited time. 

Gardein

Gardein has a plant-based ‘turk’y’ stuffed with a tart cranberry dressing. This Savory Stuffed Turk’y is served with a warm, savory gravy to balance the tart stuffing. 

This vegan option serves five people and is regularly $19.99 but will be $13.99 for a limited time.

Quorn

This roast is for all the vegetarians out there! Quorn’s Turkey-Style Roast is gluten free and has 15 grams of protein. Perfect for a group of four and only $7.99 for a limited time at the Community Food Co-op, this savory-forward roast is great for a meatless Thanksgiving dinner. 

Plant-Based Ham

Tofurky

A plant-based main course perfect for any holiday, this ham has a tender, smoky flavor, complimented by a sweet, tangy glaze. We’ve heard positive reviews from vegans and meat-eaters alike.

Tofurky's plant-based ham roast on a sea of mashed potatoes for Thanksgiving

This ham serves five people and is regularly $17.49 but is $11.99 at the Community Food Co-op for a limited time only. 

ALTERNATIVE MEATS

Wild Alaskan Sockeye Salmon 

Our wild-caught, Alaskan sockeye salmon is previously frozen and sold as a whole filet. Sockeye is rich in texture and high in flavor; a northwest favorite anytime of year. Need some inspiration? Roast your salmon in butter for classic Thanksgiving flavors with an innovative protein. 

Steamed salmon with fresh herbs and lemon ready to be enjoyed for Thanksgiving dinner

Our filets are about 1-1.5 pounds each and serve two to four people. Sockeye salmon is $16.99 per pound.

Chicken 

Roast chicken is the perfect alternative for a smaller crowd, especially if you want the gorgeous roasting photos without the turkey! You can still enjoy the roasted vegetable bed, basting, and carving experiences of a turkey with this more manageable alternative.

Delicious, freshly baked, crispy, baked chicken set on a table for Thanksgiving dinner

First time roasting a chicken? Here’s a little inspiration.

HOLIDAY| HOT OFF THE PRESS| MEAT & SEAFOOD| SPECIALITY DIET chicken| dinner| gluten free| ham| holiday| local| organic| recipe| salmon| thanksgiving| vegan| vegetarian

Boards to Impress Your Guests

Have you seen snack boards, butter boards, and more popping up everywhere? Us, too! Especially with the holidays coming up! Here are three trending boards and some links to help you get started.

Butter Boards

Butter boards are claimed to be the next charcuterie board, made famous by TikTok creator justine_snacks. Impress your friends by jumping on this delicious and creative trend! 

Butter boards can be as straightforward as they sound — spread butter on a board — or as decadent as you desire by adding toppings. Some of our favorite toppings from the Community Food Co-op are edible flowers, roasted garlic, sea salt in a variety of colors, and sweet fruit like figs.

Looking for a butter to impress your guests? Look no further. Burro di Parma is dense and smooth. A vegan alternative? We prefer Miyoko’s butter with sea salt. 

  • Butter board with basil
  • Non dairy butter board
  • Butter boards side by side

The creativity doesn't end there! As this trend expands, creators have begun using cream cheese, hummus, pumpkin butter, and other spreadable toppings as the base. Whichever direction you explore, make sure to add some bread, crackers, or veggies on the side as vehicles for your butter.

  • Charcuterie board with pork and cheese
  • Fruit and cheese plate
  • Fruit and cheese plate

Charcuterie Boards

Charcuterie boards — the center of many family gatherings, friendly game nights, and tea-spilling chats! 

While these delicious boards have been a trend for some time, many people don’t know the true meaning of ‘charcuterie’. Charcuterie refers specifically to cured pork products, such as salami or prosciutto. 

When creating a charcuterie board we prefer to use prosciutto, a mix of soft and hard cheeses, local bread, jam, honey, and a variety of herbs.  

  • Vegan charcuterie board with vegan cheese olives and raspberries
  • Vegan charcuterie board

Does this mean you must include pork on your board? Of course not! Many people adapt these boards to center cheese over meat or to be entirely vegetarian. That doesn’t make the board any less delicious or beautiful. 

Vegan cheese and charcuterie boards are delicious too! The featured board on the left was made using Oloves olives and Violife ‘just like parmesan’. To add a salty vegan meat, cook up some vegan sausages and slice them into bite-size pieces.

Snack Boards

Snack boards have been a Pinterest sensation for a few years now! These boards are a blank canvas. They’re typically themed around a holiday, a party theme, or a type of food and feature a fun design filled to the brim with finger foods.

Our favorites include Halloween boards, dessert boards, and movie night boards. The key to a fun and delicious snack board is variety!

  • Dessert hot chocolate board
  • Halloween themed snack board
  • Halloween snack board

Making your first board for movie night? Here’s a shopping list to get you started:

-Two types of Boom Chicka Pop

-Two types of chocolate

-Annie’s cheddar bunnies

-One candy

-Pretzels

-Grapes

Popcorn and snacks mixed filling the frame

Have fun creating, and tag us on Instagram (@communityfoodcoop) to share your board with the community!

GROCERY| HOT OFF THE PRESS| SPECIALTY CHEESE butter board| charcuterie| charcuterie board| cheese| dessert| holiday| hosting| party food| specialty cheese| vegan| vegetarian

Celebrating Red Wine Day with some Co-op Favorites

Three bottles of wine sit on a table.

August 28 is Red Wine Day! There's no better way to celebrate than with a good meal and a gorgeous wine to pair.

Not sure where to begin in the vast red wine aisle? We've got you covered. Below are three late-summer recommendations from Tim, our wine expert. We have something for every budget and preference.

In general, Tim suggests a chillable red as we are still in the heat of summer.

Let us know what bottle of wine you're celebrating with on Instagram (@communityfoodcoop), Twitter (@TheCoopInBham), or Facebook.

Paul Dolan, Mendocino Zinfandel 2020, $17.99

This Zin has notions of rich berries, such as black raspberry, along with vanilla, pipe tobacco, spice cabinet, fresh plums, and orange peel tea. This wine is for those who enjoy a forward and concentrated wine, with a balance of zest from the fruit.

Paul Dolan Vineyards is located in Mendocino County and has rich biological diversity.

To go with this delectable Zin, we suggest sweet and spicy BBQ short ribs or Moroccan eggplant with tomato stew.

A Zinfandel sits on a ledge.
A Bardolino sits on a table.

Zeni, Bardolino Classico 2020, $8.99

If you’re looking for a crowd-pleasing, chillable red blend, look no further! This soft yet zesty bottle features notes of pie cherries, cocoa, red currant, Allspice, Earl Grey tea, and hibiscus. 

The Zeni family has spent over 140 years producing fine wines in Verona. This blend in particular is produced from indigenous grapes in Lake Garda. 

This summer-weight red pairs well with many dinners, including veggie burgers, pasta pomodoro, and seafood risotto. In addition, this bottle is a nice accompaniment to an antipasti platter.

Jean-Marc Burgaud, Beaujolais-Villages Lantignié 2020, $14.99

This red is medium-bodied and has energetic suggestions of Marionberry, pink peppercorn, rose hip, loamy beets, Morello cherry, elderflower, and stony minerals. This wine is anything but basic!

Since 1989, Jean-Marc Burgaud has produced wine using organic principles and traditional Burgundian methods. Jean-Marc Burgaud adapts the wine-making process with the changing of the seasons and grows on rich, granite soil. 

Pair a glass or two of this with fresh-caught seared salmon — found at our seafood counter, any variety of burger, and roasted or grilled veggies.

A red wine is held.

GROCERY| HOT OFF THE PRESS| MEAT & SEAFOOD| SPECIALTY CHEESE| THE CO-OP DIFFERENCE| WINE, BEER, & SPIRITS bbq| meat| organic| salmon| summer| vegan| vegetarian| wine

First Milk Gouda: The Star of Your Summer Picnic

Gouda and a yellow nectarine sit sliced atop a plate.

Stephanie — the Co-op's big cheese, the cheese department head that is — and Tim, our in-house wine expert, have come together to share an exclusive cheese and wine pairing.

The Art of Gouda  

The Co-op is excited to announce that we have the Artikaas Youngsters First Milk Gouda. This very special cheese is made using traditional, sustainable methods going back 2,000 years. The Youngster First Milk Gouda is a semisoft cheese that is rich, creamy, and decadent. Artikaas makes an exceptional Gouda by collecting milk after the cows have their first taste of Holland’s tender spring grasses. Artikaas turns the cow’s rich, nutritious milk into an irresistibly smooth Gouda. 

Artikaas is a sixth-generation, family-run cheesemaker in Holland. They use only the finest ingredients from local family farms. Each year the Co-op’s cheese department procures a limited allotment that is only available in stores for a short amount of time.

The cheese is released once a year and sells out quickly. We suggest using Gouda for your cheese board, snacking, slicing, and it is a superior melting cheese for a decadent grilled cheese sandwich. 

Gouda and a nectarine sit in front of Foris white wine.Wine Pairing for Gouda  

Such a special Gouda deserves the right wine to bring out the smooth, creamy flavors. Our panel of wine tasters selected the perfect wine to pair with the Artikaas Youngsters First Milk Gouda — a Foris Vineyards Fly-Over White. The 2017 Foris Vineyards Fly-Over White is a 50/50 blend of Riesling and Pinot Blanc. It is a zesty, pleasingly textured white from Oregon’s Rogue Valley. When you drink it, expect nicely-balanced elements of kiwi, honeydew melon, mineral, nectarine, fennel, Satsuma, and Bartlett pear. There’s just a touch of sweetness. The wine's acidity harmonizes and highlights the creaminess of the Gouda cheese. 

Local Stone Fruits to Round Out the Pairing  Sliced gouda and nectarine sit in a blue bowl.

The Artikaas Youngsters First Milk Gouda and the Foris Vineyards Fly-Over White pairing are a delight for your summer picnic or charcuterie board. Both are complemented by stone fruits, such as cherries, nectarines, plums, and peaches — all of which and more are in season, local, and organic right now at the Co-op.  

You, your friends, and your family will appreciate enjoying the Artikaas Youngsters First Milk Gouda with a balanced wine and local stone fruits. One of the best ways to enjoy the summer is with a spring cheese.

GROCERY| HOT OFF THE PRESS| SPECIALTY CHEESE| THE CO-OP DIFFERENCE cheese| fruit| nectarine| organic| pairing| produce| spring| summer| vegetarian| wine

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.

close up shot of mushroom farro soup

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.

Butternut squash risotto in a blue bowl

HOLIDAY| RECIPES| SPECIALITY DIET holiday| main course| polenta| recipes| risotto| soup| squash| thanksgiving| vegetarian

Your Guide to a Diet-friendly Holiday Feast

thanksgiving table scene

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 bowl of vegan mashed potatoes with herbs sprinkled on top
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!

whole30 stuffed mushrooms
keto diet green bean casserole

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!

a slice of paleo pumpkin spice cake with a bite taken out if it
A bowl of gluten free stuffing with a wooden spoon

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

GROCERY| HOLIDAY| RECIPES| SPECIALITY DIET dessert| gluten free| holiday| keto| main course| paleo| sides| thanksgiving| vegan| vegetarian

Summer Backyard Taco Picnic: Zucchini Tacos

by Jeremy Meadows, former Cordata deli cook

grilled zucchini tacos corn tortillas

These zucchini tacos are a great way to celebrate the bounty of the season.

It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are these botanical delicacies at their lowest prices of the year, they are also at peak deliciousness.

So why, when all of this amazing produce abounds, does our typical summer backyard picnic fare consist mainly of hamburgers and hot dogs—including the “fruits of the season” only as an afterthought, if at all?

The answer, counterintuitively, may be traced to the very abundance that we enjoy here in the U.S.

While we are home to only 4.5 percent of the world’s population, we have 11.5 percent of the world’s farmland—more than any other country. And while that hardly seems like a problem, it has enabled us to devote a staggering 67 percent of our arable land to crops—mainly soy and corn—that feed livestock, not people. This, along with the alarming rise of factory farming, has led to an incredible abundance of cheap meat. It has also contributed to the development of a cuisine that is among the least sustainable and, forgive me for saying, least interesting in the world.

Don’t get me wrong, some American food is great. I mean, southern barbecue has to rank up there with Beethoven’s Ninth as one of the supreme achievements of humankind. But, as renowned chef and farm-to-table pioneer Dan Barber points out in his terrific book, The Third Plate, most of the world’s great cuisines were born from hardship, not abundance.

The relative scarcity of farmland in countries like Mexico, Italy, and Thailand has required people there to grow a greater proportion of their crops for human consumption, which is a far more efficient method of extracting calories from the soil than raising livestock. It has also encouraged their much more varied, plant-heavy cuisines. And, let’s face it, if variety is the spice of life, then American life, at least culinarily speaking, is pretty bland in comparison.

So, if we want to develop a truly sustainable, world-class American cuisine, we need to start giving plants their day in the sun.

taco ingredients corn tortillas pico de gallo corn cheese zucchini limes

Zucchini Tacos

INGREDIENTS
  • 1 large zucchini or summer squash
  • 1 large ear of corn
  • 2 cloves thinly sliced garlic
  • 3 limes, 1 zested, 2 quartered for garnish
  • 1 tablespoon oregano leaves
  • ¼ cup olive oil, plus 1 teaspoon, divided
  • salt
  • tortillas
  • ½ cup grated cotija cheese
  • red salsa
  • cilantro leaves for garnish
METHOD
  1. Trim ends and slice zucchini lengthwise in half, continue halving lengthwise into eight equal spears. Slice each spear in half crosswise resulting in 16 thick wedges. In a bowl, combine zucchini with garlic, oregano leaves, ¼ cup oil, and a large pinch of salt. Marinate for about an hour.
  2. Meanwhile, remove corn husk and chop off the bottom stem end of the cob to make a flat surface. Holding the ear upright, carefully cut vertically down the ear to remove the kernels. Place in a bowl. Add 1 teaspoon of oil and a pinch of salt. Stir to combine.
  3. Once zucchini has marinated, heat a heavy frying pan (preferably cast iron) over medium high heat until very hot. Add corn and smooth to an even layer. Let fry, without stirring, for 30 seconds or until corn begins to blacken slightly. Remove to a bowl and stir in lime zest.
  4. In the same pan add about half of the zucchini (don’t overcrowd) cut side down. Cook for about 30 seconds, just until it takes on a little color, then flip to cook the other cut side the same way. You want the zucchini charred on the outside, but still firm on the inside. Remove to a plate.
  5. Assemble the tacos. Add one or two pieces of zucchini to a tortilla. Top with corn, red salsa, some cotija cheese, and cilantro leaves. Squeeze a little lime juice over each and enjoy!
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PRODUCE| RECIPES kid friendly| local| recipe| summer| vegetables| vegetarian| zucchini tacos

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
  1. Preheat oven to 325°F.
  2. 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.
  3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling
    into the pie shell.
  4. 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.
  5. 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

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PRODUCE| RECIPES brunch| healthy| mother's day| quiche| recipe| vegetarian

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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GROCERY| PRODUCE| RECIPES asparagus| easter| egg| healthy| recipe| spring| vegetarian

Bellingham Pasta Co. Lasagna

by Katie Hinton, Owner of Bellingham Pasta Co.

a perfect serving of vegetable lasagne made with Bellingham Pasta Co fresh lasagna sheets displayed on a white place with fork/knife

Making lasagna with fresh pasta is fun and easy.

The fresh noodles don’t require cooking before assembling the lasagna.

When layering your pasta, remember to leave space for the noodles to expand, because the moisture in the sauce, vegetables, and cheeses is absorbed by the noodles during baking.

Watch Katie assemble and bake a lasagna using fresh pasta sheets in a short video.

Vegetarian Lasagna

INGREDIENTS
  • 1 package of Bellingham Pasta Co. fresh lasagna sheets
  • 32 ounces marinara sauce
  • 16 ounces mozzarella, sliced
  • 16 ounces ricotta
  • 1 egg
  • 8 ounces grated Pecorino Romano or Parmigiano-Reggiano
  • 4-5 cups of your favorite sliced veggies: mushrooms, zucchini
    or eggplant (peeled and lightly salted) all work well
  • salt
  • pepper
  • olive oil
METHOD
  1. Preheat oven to 375 F.
  2. In a bowl, combine ricotta, egg, half the grated Pecorino Romano or Parmigiano-Reggiano, salt, and pepper.
  3. In bottom of baking dish, drizzle olive oil and smear a few tablespoons of marinara.
  4. Assemble four layers:
    • In each layer: pasta (not too close as they will expand), marinara, and alternate between ricotta mix and mozzarella (ending with mozzarella in final layer).
    • Add veggies in first layer (lower two if needed).
    • Top with remaining half of grated Pecorino Romano or
      Parmigiano-Reggiano.
  5. Cover with foil and bake 45–50 minutes at 375 F. Remove foil and bake 5–10 minutes until bubbly and browned.

More About Bellingham Pasta Co.

Learn more about Bellingham Pasta Co. and their fresh, local quality pastas available at the Co-op.

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RECIPES lasagna| pasta| vegetarian

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Three Glasses of Mocktails (Raspberry, Peach and Pineapple) standing on the Bar, Horizontal Wallpaper

Learning to Make Mocktails

With fewer people drinking alcohol and dry January around the corner, it’s time to freshen up your mocktail skills! The Community Food Co-op has some recipes, tips, and tricks for even the most novel of mocktail creators.  Mocktails Made from Scratch 1. We’re celebrating citrus season with this grapefruit and [...]
An oven-roasted turkey sits on some lemons ready to be enjoyed for a holiday dinner.

Four Approaches to Cooking Your Thanksgiving Turkey

Should I brine my turkey? Should I let my spouse fry the whole bird this year? How do I achieve a quicker cooking time? We have some turkey-cooking techniques for everyone from the Thanksgiving chef to the person who begrudgingly took on the challenge this year. Oven Roast Oven roasting [...]
Four seedy coconut cookies sit on a plate next to some school supplies.

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 [...]

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DOWNTOWN STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 6 pm

CORDATA STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 7 pm

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