BUDGET FRIENDLY RECIPES: Chana Masala

Serves 4. Prep time: 35 minutes active; 55 minutes total.

Ingredients

• 1 ½ cups long-grain brown rice
• 3 tablespoons Field Day canola oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 2 tablespoons curry powder
• 3 tablespoons tomato paste
• 2 cups water
• 1 15-ounce can Field Day garbanzo beans, drained and rinsed
• 2 teaspoons lemon juice
• 1 teaspoon red pepper flakes
• 1 large russet potato, peeled and diced
• Salt and pepper to taste

Preparation

Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.

Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.

Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

How our produce adds up

In addition to providing quality produce and great service, it’s important to Mariposa’s values and mission that we remain competitive. Last Friday, our produce department conducted a price comparison to a local natural market that recently opened a new store. Check out the results:

Please note, this price comparison was compared on October 14, 2016. Produce prices are subject to change frequently.

Budget friendly recipes: Garlic tofu & greens

Serves 4. Prep time: 20 minutes active; 35 minutes total.

Ingredients

• ¾ pound firm tofu, sliced in 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 tablespoon toasted sesame oil, divided
• 6 cloves garlic, minced, divided
• 4 cups water
• 2 cups uncooked penne pasta
• 1 bunch kale, tough ribs removed, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Preparation

Heat the oven to 400°F. Line a baking sheet with parchment or foil. Toss tofu cubes with 2 tablespoons of canola oil, 1 tablespoon of sesame oil, and half of the minced garlic, making sure the cubes are well coated. Spread in a single layer on the baking sheet and bake for 15 to 20 minutes or until lightly golden.

While tofu is baking, bring 4 cups of water to a boil. Add penne pasta and boil for 10 minutes or until pasta is tender.

Heat the remaining oils in a large skillet over medium-high heat. Add the rest of the garlic and red pepper flakes and let them sizzle for just a moment. Add the kale a handful at a time, turning frequently with tongs. Once kale turns bright green and begins to wilt, about 2 to 3 minutes, turn off the heat. Mix the kale with the baked tofu, tossing well. Season with salt and pepper. Serve over pasta.

Budget friendly recipes: Peanut sesame noodles

Ingredients:

• 1 pound Field Day spaghetti
• 2 carrots, cut into matchsticks
• ½ red bell pepper, cut in strips
• 4 cups thinly-sliced purple cabbage
• ¼ cup Field Day smooth peanut butter
• 2 teaspoons soy sauce
• 1 tablespoon lime juice
• ¼ cup Field Day coconut milk
• ¼ cup water
• 1 pinch red pepper flakes
• 1 teaspoon toasted sesame oil

Preparation
In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Cook for 6 to 7 minutes and test for doneness. When done, drain immediately and rinse with very cold water. Set aside.

Put about an inch of water in a large pot with a lid, and place a steamer basket inside. Bring water to a boil and add carrots to the steamer basket. Cover the pot and steam for 3 minutes, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes.

Blend all remaining ingredients together in a food processor, or use a fork to mix thoroughly in a bowl. Pour noodles and veggies into the pasta cooking pot, add sauce and mix well. Add more soy sauce or lime juice to taste. Serve chilled or at room temperature.

Serves 4. Prep time: 25 minutes active; 35 minutes total.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Heirloom Tomato Gazpacho

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.

Ingredients

• 2 pounds ripe heirloom tomatoes, roughly chopped
• 1 cucumber, seeds removed, roughly chopped
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 jalapeño pepper, chopped
• 1 cup cubed bread (French or rustic bread)
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper to taste

Preparation

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Total Time: 1-3 hours; 20 minutes activeServings: 6

Top 5 Affordable Steak Cuts

1. Chuck eye

If you want to grill a flavorful steak on a tight budget, look no further than the chuck eye. The chuck eye lives on the butcher’s edge between the chuck and the more renowned rib eye.

This cut has rich flavor and nice meat-to-fat balance similar to rib eye, but costs less. Perfect for grilling or pot roasts.

2. Flat iron steak

Versatile and untraditional, the flat iron cut (also known as “top blade”) comes from the shoulder of the cow. A trendy cut popular among food chains and upscale restaurants alike, a flat iron steak can be grilled, braised, pan fried, marinated, and everything in between. The bonus? It’s affordable. This meat – although tougher than a sirloin or fillet – has delicious flavor.

Get creative: this cut can be cooked in many ways, just be sure to not overcook it.

3. Flank steak

Skirt steak is a cut of meat from the plate – the long, flat, and flavorful bottom ribs of the cow. Flank steak is a similar cut. Both skirt and flank steak cuts can be used in a variety of dishes, most common in Colombian (think fajitas) and Asian-style stir fries. Flank steak is best when sliced across the grain before serving.

Grill, pan-fry, broil or braise for increased tenderness.

4. Tip sirloin

The sirloin is a large area cut from the rear back portion of the cow. The most prized and tender of this area is top sirloin. If you’re looking for something a little easier on the wallet, the tip sirloin is a leaner horseshoe-shaped cut ideal for cutlets, stir-fry, kebabs, and stew.

Because it’s lean, tip sirloin can be dry and chewy, so it should be marinated for a few hours before grilling, broiling or pan-searing.

5. Gunnin’ for chuck arm steak

The chuck arm comes from that larger chuck area surrounding ribs one through five. The muscles in this area get a lot of work, so the meat tends to be tough, but this makes it ideal for kebabs and stews. Also, the cuts from this area are plentiful, thus cheap! Pair with some grilled veggies for a saucy combo fit for late-night fiestas.

Perfect for braising (grilling not recommended).