Tahini-Coffee Smoothie

By: Co+op

Recipe Information

Total Time: 10 minutes

Servings:  2

Add a coffee boost to your morning smoothie! This creamy beverage has the flavor combination of tahini (ground sesame seeds) and dates, blended with protein-rich Greek yogurt. You can determine just how caffeinated you want your smoothie to be by using decaf or regular coffee.

Ingredients

• 1 cup unsweetened Greek yogurt

• 2 large pitted dates

• 2 large frozen bananas, sliced

• 3 tablespoons tahini

• 2 teaspoons instant coffee, or more if desired

• 1/2 teaspoon vanilla

• Ice cubes, if desired

Preparation

1. In a blender, add the yogurt, dates, bananas, tahini, coffee and vanilla. For a frostier shake, add a cup of ice cubes.

2. Blend on high until smooth.

Serving Suggestion

Channel your inner barista and drizzle your smoothie glass with chocolate or caramel syrup before pouring in your smoothie. It makes for an impressive presentation and a little extra sweetness for your morning.

Tips and Notes

When bananas are getting spotty, peel and slice them and pop them into a freezer bag for easy smoothies.

Nutritional Information

340 calories, 13 g. fat, 5 mg. cholesterol, 75 mg. sodium, 45 g. carbohydrate, 6 g. fiber, 17 g. protein

Savory Stuffed Pumpkin

Recipe Information

Total Time: 

45 minutes; 25 minutes active

Servings: 

4-6

Celebrate fall with a savory mix of sauteed apples, garlic and sausage stuffed in pie pumpkin.

Ingredients

• 2 small pie pumpkins

• Pinch each of salt and black pepper

• 1 tablespoon unsalted butter

• 1/2 cup chopped onion

• 8 ounces vegetarian or regular sausage, crumbled

• 1 clove garlic, minced

• 1/2 cup chopped Granny Smith apples

• 1 6-ounce package stuffing mix

• 1/2 cup shredded Swiss cheese (optional)

• 1 cup vegetable broth

Preparation

1. Preheat oven to 350ºF.

2. Use a sharp knife to remove the tops from each pumpkin (like a jacko’-lantern). Scrape out the seeds and filaments and discard. Season the inside of the pumpkins with salt and pepper.

3. Melt butter in a large skillet over medium heat. Add the onion and saute for 5 minutes or until limp. Add sausage and cook until lightly browned, then add the garlic and apples and cook 2 minutes more. Remove from heat.

4. In a medium bowl, combine the onion and sausage mixture with the stuffing mix, cheese and broth and mix together until combined and slightly moistened. Divide and lightly pack the stuffing into the pumpkins until completely full. Replace the tops on the pumpkins, place them on a lined or lightly-oiled baking sheet or dish and into the oven. Depending on the size of the pumpkin and amount of flesh, the pumpkins should take about an hour to bake. Check after 30 minutes and, when nearly cooked, remove the tops and bake until the filling is browned. The pumpkins are done when easily pierced with a knife. Use two metal spatulas to move them from the baking dish onto the serving platter, to help keep the pumpkins intact. To serve, slice pumpkins into wedges or halves.

Serving Suggestion

Slice the pumpkins into wedges or halves to serve and enjoy a scoop of pumpkin with each bite of stuffing. This dish makes an impressive vegetarian entrée or a hearty side dish when served in smaller portions. Change the stuffing to suit your tastes; try adding kale, spinach or sauteed mushrooms, or use shallots instead of onion, or cream instead of broth.

Nutritional Information

541 calories, 18 g. fat, 21 mg. cholesterol, 835 mg. sodium, 64 g. carbohydrate, 13 g. fiber, 30 g. protein

posted by permission from grocery.coop

Pumpkin Gingerbread

Recipe Information

Total Time: 

1 hour 5 minutes; 20 minutes active

Servings: 

20 slices (makes 2 loaves)

This pumpkin gingerbread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Ingredients

• 2 cups sugar

• 1/2 cup canola oil

• 1 cup applesauce

• 1/2 cup blackstrap molasses

• 4 large eggs

• 2 teaspoons vanilla extract

• 1/2 cup water

• 1 15-ounce can pumpkin puree

• 1 tablespoon ground ginger

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon salt

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 2 cups all-purpose flour

• 1 1/2 cups whole wheat flour

Preparation

1. Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans.

2. In a mixing bowl, whisk together the spices, salt, baking soda, baking powder and flours.

3. In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans.

4. Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.

Serving Suggestion

Pumpkin bread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey.

Nutritional Information

250 calories, 7 g. fat, 41 mg. cholesterol, 301 mg. sodium, 44 g. carbohydrate, 2 g. fiber, 4 g. protein

Reprinted with permission from grocery.coop

Product Recall: Joan of Arc Brie Wheel 14oz

Consumers who have purchased the stated Brie and Camembert products are urged not to consume it and discard the product. FDA recommends in these cases that anyone who purchased or received any recalled products to use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. Listeria can survive in refrigerated temperatures and can easily spread to other foods and surfaces.

The Company has decided to voluntarily initiate the product recall based on these results and with a focus on their consumers’ health. The source of potential contamination has been identified and Old Europe Cheese is taking active measures to eliminate it. Production of these products has been stopped and will not restart until the Company has full confidence in the effectiveness of the applied measures.

UPC 711565129111

Affected dates/Sell By Dates: Now through 12/14/2022

Millet Yam Cakes

Millet is an often under-appreciated grain, and its sweet nutty flavor is perfect in these satisfying cakes. The little yellow grains and deep orange sweet potatoes make a moist, chewy patty with crispy edges that will appeal to kids and adults alike.

Ingredients

• 1 pound sweet potatoes

• 1 cup millet

• 2 cups water

• 1/4 cup parsley, minced

• 2 cloves garlic, minced

• 2 tablespoons fresh sage, or 2 t dried

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 large egg

• oil, for frying

• Aioli, ketchup or hot sauce

Preparation

1. Preheat the oven to 400° F, and place the sweet potatoes on a sheet pan. Roast until completely soft, about 30 minutes. Let cool, then strip off the skins and mash thoroughly in a large bowl.

2. Toast millet in a skillet over medium-high heat or in the oven until golden. Boil water and add toasted millet, return to a boil, lower heat and simmer covered 20-30 minutes, until all the water is absorbed. When millet is done, add to the sweet potato, parsley, garlic, sage, salt, pepper and egg. Stir and mash with your hands until the mixture holds together.

3. Use an oiled half cup measure or 8 ounce ice cream scoop to form 1/2 cup portions of the millet mixture. Flatten them gently into 3/4 inch thick patties, place on an oiled plate, and chill until time to cook.

4. Coat a large frying pan with oil, then heat until very hot. Carefully place the cakes in the hot pan. Reduce the heat to medium. Fry for 3 minutes on the first side to brown before turning. Flip the cakes carefully and brown on the second side. Turn every two minutes, until the cakes are golden brown and cooked through. They will be firm to the touch.

5. Serve hot with sauces of your choice.

Serving Suggestion

Serve it with a tasty sauce and a salad and you have a splendid veggie meal.

Reprinted with permission from grocery.coop

Making Preserved Lemons at Home

If you think a fresh lemon delivers a great flavor, you need to try a preserved lemon. Especially common in Middle Eastern, North African, and South Asian cooking, they add a savory tang to everything from stews to braises, dressings, and sauces. The peels soften, and the fermentation adds great depth of flavor and umami. A salty, tangy flavor explosion, a jar of preserved lemons in your fridge can be your secret weapon for perking up simple recipes. Try it minced into a salad, added to casseroles, even pureed into hummus.

Ingredients

• 10 lemons, scrubbed very clean (you may not be able to fit all of them in your jar)

• 2 extra lemons, for juice

• 1/2 cup kosher salt, more if needed

• Extra fresh-squeezed lemon juice, if needed, from the lemons that won't fit in the jar

• Sterilized quart canning jar (how to sterilize jars)

• 2 tablespoons whole cumin or fennel seeds, optional

Preparation

1. Sprinkle 2 tablespoons of salt into the jar. Prepare each lemon by slicing off just a little of the stem end and tip, then quartering each lemon lengthwise, leaving them attached at one end. As you slice each lemon, pry the quarters open and sprinkle salt inside and outside of each one, then pack into the jar. Pack them in with some force, to squeeze out some juice to fill the gaps with liquid. Once all the lemons are salted and packed in the jar, sprinkle a couple tablespoons of salt over them, then squeeze the remaining lemons, if necessary, to fill the jar with lemon juice. Screw the lid on the jar and let the jar sit out at room temperature for up to 30 days, turning it upside down occasionally to mix. Refrigerate once the skins soften.

2. To use, take a lemon out of the jar and rinse well to remove the salty brine. If desired, use pulp, or discard. Chop remaining lemon rind for use in recipes.

Tips & Notes

Save the salty lemon brine—it's delicious in small amounts in dressings, marinades or other dishes that might use lemon and salt. Hummus, tabbouleh, even pastas with greens or chicken are uplifted by a little preserved lemon and brine.

Recipe Ideas

• 11 Recipes That Make Preserved Lemons Worth Buying - Bon Appétit

• Chicken Tagine with Olives and Preserved Lemons - NYT Cooking

• Roasted Peppers with Preserved Lemons and Capers - Food & Wine

Reprinted with permission by grocery.coop

Teriyaki and Pineapple Beef Skewers

A pineapple juice marinade tenderizes the steak and adds a dash of sweetness to these easy and delicious beef and pineapple skewers.

Ingredients

• 1/2 cup soy sauce

• 1/2 cup pineapple juice

• 2 tablespoons vegetable oil

• 1 tablespoon sesame oil

• 2 cloves garlic, pressed

• 1 inch fresh ginger

• 2 lbs. boneless round steak, cut in long, 1/4-inch thick slices

• 1 small pineapple, peeled and cubed

• Skewers for grilling

1. In a large bowl or tub, combine the soy sauce, pineapple juice, vegetable and sesame oil, garlic, and ginger; whisk to mix. Add the beef slices and pineapple cubes and toss to coat.

2. Cover the beef and pineapple tightly and refrigerate for at least 4 and up to 24 hours. To grill, remove the beef and pineapple from the marinade and shake off excess marinade. Start skewering by piercing one end of a beef strip, then skewer a pineapple cube and wrap the beef around it, skewering the beef above the pineapple. Depending on the length of your skewers, two or three strips of beef and pieces of pineapple may fit on each.

3. Place the skewers on a tray or sheet pan.

4. Preheat the grill to medium heat. Just before grilling, pour a little oil in a cup, then use tongs to dunk a wadded paper towel in the oil and swab the grill grate. Place the skewers on the grill and cook for about 3 minutes per side or until beef is cooked to your liking. Serve hot.

Serving Suggestion

Serve these skewers with a side of rice, a green leaf salad or grilled veggies, like onions, yellow squash and zucchini.

Reprinted with permission by grocery.coop

Tahini Stuffed Dates with Cinnamon Chocolate

Dates are so sweet, they can be filled with nutty tahini for a treat — no sugar needed. A drizzle of cinnamon-spiked dark chocolate makes this delicious dessert even better.

Ingredients

• 8 large Medjool dates

• 2 teaspoons tahini

• 1 ounce semisweet chocolate

• 1/2 teaspoon vegetable oil

• 1/2 teaspoon ground cinnamon

• 1 pinch sesame seeds, toasted (optional)

Preparation

1. Using a paring knife, cut a slit the length of each date and slide out the pits. Scoop ¼ teaspoon tahini into the hollow of each date where the pit was, closing the date to contain the stuffing. Place the dates on a plate or in a tub.

2. Melt the chocolate in a bowl in the microwave or over simmering water on the stove. Stir in the oil and cinnamon. Drizzle a little bit of the chocolate mixture over each date and sprinkle with toasted sesame seeds, if using.

3. Serve at room temperature or refrigerate until firm.

Serving Suggestion

The sweet and savory flavors of these dates pair well with salted nuts, soft cheeses or cured meats (like prosciutto). Try adding them to a cheese or charcuterie plate!

Reprinted with permission by grocery.coop

International Workers’ Day

May 1st marked May Day, an important day for workers’ rights around the world. This May Day, the Education and Outreach Committee (EOC) would like to celebrate the finalization of a new union contract! We look forward to the partnership with UFCW helping the Co-op to be a fair and equitable workplace where staff have a say in their working conditions. One of the new clauses in the union contract officially recognizes May Day as a holiday, meaning staff are paid time and a half.

EOC committee member, Chris Qualiano, put together a brief history of May Day and the context as to why it’s important to the Co-op and our community.

International Workers’ Day—often colloquially referred to as May Day—is celebrated each year on May 1st to celebrate and honor the struggles of laborers and the working class throughout the world. The date was originally chosen in 1889 by the Second International, an organization of socialist and labor parties, in order to commemorate the lives of the anarchists that were lost during the aftermath of the Haymarket Affair, a violent clash between police and workers protesting for the eight-hour day which occurred in [the occupied indigenous territory known as Mishigamaw] Chicago three years prior.

While most countries around the world publicly recognize and celebrate May Day under the names “Labour Day” or “International Workers’ Day” [see image 1], the United States does not—Time Magazine writes:

In the U.S, that holiday came in for particular contempt during the anti-communist fervor of the early Cold War. In July of 1958, President Eisenhower signed a resolution naming May 1 “Loyalty Day” in an attempt to avoid any hint of solidarity with the “workers of the world” on May Day. The resolution declared that it would be “a special day for the reaffirmation of loyalty to the United States of America and for the recognition of the heritage of American freedom.”

Mariposa’s May Member-owner Drive

Mariposa’s May Member-owner Drive!

If you’ve been thinking about joining Mariposa, May is the perfect time to become a part of our community! When you join a co-op, you are more than just a member, you’re a member-owner. Co-ops are for the community and owned by friends and neighbors just like you! Plus there’s so many benefits like:

• Opportunity to run and vote for the Board of Delegates.

• Opportunity to receive patronage dividends during the Co-op's profitable years.

• Save on select products each month with Owner Deals.

• Receive a 10% discount on products special ordered in bulk. Visit us in-store for pricing.

And more! See more benefits of member-ownership.

When you join in May, you’ll receive:

• $5 on your account to use at any time on your favorite products!

• A 15% off coupon for our produce department. Welcome spring with local veggies!

• A chance to save 10% on all shopping trips during Owner Discount Days, May 23rd-29th. Stock up on your favorite bbq staples!

Current member-owners can take advantage of our May Member-Owner Drive! 

• Receive $5 on your account when you refer a friend to join! Just have them list you as the referring member-owner on their application.

• All member-owners save during Owner Discount Days! Stock up on all your favorites May 23rd-29th and save 10% each shopping trip.

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