Cauliflower Tortillas

If you’re trying to eat fewer grains (whether it’s because you’re gluten-free, paleo, or just convinced that our standard diets are too carb-heavy) you probably already know that you can make fantastic mashed potatoes-like and rice-like side dishes using Cauliflower.  But you can also make tortillas!  Remember that at your next taco night!  And right now, the Co-Op is selling chem-free cauliflower by the pound.  Stop in to check it out!

“Cauliflower Tortillas” at Brokeass Gourmet

Make your Onions Creamy with James Beard

If you cook thinly sliced yellow onions in butter or oil for an hour, on low heat, you’ll end up with an almost jam-like substance, the soft, sweet product of carmelization.  It doesn’t take any great cooking skill, just some patience.  James Beard puts the technique to familiar use in braised onion pastabut you’ll be shocked see that carmelized onions can be turned into an excellent vegan cream substitute for things like stews and sauces.

Gingered Broccoli and Tofu Noodle Bowl

Find the original recipe, published by the National Co-op Grocers, by clicking here.


  • 1 8-ounce package udon noodles
  • 2 tablespoons vegetable oil
  • 1 pound firm tofu, patted dry and cut into 1-inch cubes
  • 1 tablespoon tamari
  • 1 cup thinly-sliced carrot rounds
  • 2 1/2 cups broccoli florets
  • 1 tablespoon minced fresh ginger
  • 1/2 cup vegetable broth
  • 1/2 cup bottled peanut sauce
  • 4 green onions, diced


  1. In a medium pot, cook the noodles according to package directions. Drain and set aside.
  2. In a wok or large skillet, heat the oil over medium-high heat. Add the tofu and sauté for about 8 minutes, stirring frequently, until it begins to brown and get crisp. Add the tamari, carrots, broccoli, ginger and broth to the pan and sauté for 5 to 10 minutes until vegetables are tender-crisp. Add the peanut sauce, green onions and cooked noodles. Toss well and cook another 5 minutes. Serve warm.

Serving Suggestion

Add a dash of sriracha or a pinch of cayenne pepper to spice up this dish and serve with fresh spring rolls and ginger-soy dipping sauce on the side.

– See more at:

Cheap Eats: Cookbook Shows How To Eat Well On A Food Stamp Budget

Check out this great article from NPR on how to stretch a tight budget and still eat healthful delicious foods. There are some wonderful recipes!  Leanne Brown created a great free resource where anyone can find low cost meal ideas, online at Good and Cheap.  Here at the Co-op, we have a passion for ensureing that we all have access to plenty of nutritious healthful meals, no matter what the budget.  We love hearing about great ideas from other folks on the same mission!

Read more here: Cheap Eats: Cookbook Shows How To Eat Well On A Food Stamp Budget

Garden Bag Recipe for 6/19/2014

What to do with Pullet Chicken Eggs?

Pullet eggs are from chickens that are just getting the hang of laying eggs. They are noticeably smaller than regular eggs and can even occasionally be quite tiny as the hens work out their learning curve. Some small eggs do come from miniature hens, but likely the ones you would find at the farmers’ markets are pullet eggs.
Pullet eggs from your local farm are delicious and are often used by pastry chefs-in-the-know for their richness. They’re especially sweet as fried or deviled eggs.
Puffed Spelt is great as a cereal, mixed with your granola, toasted and sprinkled with maple syrup, or in these tasty treats!

  • 3 tbsp unsalted butter (plus more for baking dish) ? Tasty tip
  • 4 cups miniature marshmallows
  • 1/3 cup creamy peanut butter (preferably natural)
  • 1/2 tsp coarse salt
  • 6 cups Puffed Rice Cereal
  • nonstick spray (or vegetable oil, for pressing)
  • 12 ozs semi-sweet chocolate morsels (melted)
  • 1/4 cup salted roast peanuts (chopped)

Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

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Ginger Tea

We now have ginger root in the Co-op for $5.99/lb!

Did you know?
Ginger is a flexible root as it can be consumed in drinks and cooking. It’s been widely used to help nausea and cold and flu prevention. You can also use it to reduce pain and inflammation!

Ginger Tea
4-6 slices of raw ginger
1.5 – 2 cups of water
Juice from 1/2 lime or lemon (or to taste)
2 Tbsp honey or agave nectar (or to taste)

Peel the ginger and slice thinly. Boil the ginger in the water for at least 10 minutes. Remove from hear and add in the lime/lemon juice as well as the honey/agave nectar. If you like a stronger flavor, add in more slices of ginger and boil longer. Enjoy!

(You can also try simmering it and adding it to green tea to get double health benefits!)

Fried Green Tomato Recipe


4 large green tomatoes2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying



1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Try substituting panko for the bread crumbs!

Recipe adapted from

Round Zucchini Squash with Banana Peppers

We’ve got awesome zucchini and banana peppers from Someday Farms this week! Here’s a recipe to utilize them.


2 round zucchini squash, sliced into 1/2-inch slices
5 medium-size banana chile peppers, stemmed, seeded, and cut in half*
Juice from 1 freshly-squeezed lemon
Coarse salt or sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter


In a large bowl, place the prepared zucchini squash, banana pepper, lemon juice, salt, and pepper. Set aside and let marinade for a couple of hours until ready to cook.

When ready to cook, drain the vegetable mixture and reserve the juice.

In a large frying pan or sauté pan over medium heat, add olive oil and butter; heat until butter just melts.

Add zucchini squash and banana pepper slices; sauté until browned and cooked to your liking. Add the reserved juice from the bowl and pour over the cooked vegetables; cook a few more minutes to thicken and caramelize the juice (it develops a nice lemony flavor with all the browned vegetables). Taste and adjust any seasonings to taste.

Remove from heat and serve.

Makes 3 to 4 small serving or 2 larger servings.

Adapted from



Garlic Scapes

We’ve just received an interesting item here at the market: Garlic Scapes from Four Seasons City Farm

Garlic scapes are the shoots from the top of garlic plants.  They’re cut from growing garlic to help the garlic bulb grow. You can use garlic scapes raw (cut them up like scallions!) or make a vinegar to use for salads.  Here’s a recipe for pesto:

Garlic Scape Pesto (From
Ingredients for about two cups:

9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup (2.5 oz bag) slivered almonds
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste

Special Equipment – A food processor; a rubber spatula

Preparing the scapes – Rinse scapes in cold water, then roughly chop into half-inch pieces.

Processing — Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.

With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.

(Pesto will keep for a few days, make sure to cover tightly with plastic wrap.)


Grilled Salmon and Asparagus with Balsamic Butter

Grilling out this weekend? Enjoy!


  • 1/2cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon butter
  • Salt and pepper
  • 1 pound asparagus, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 4 6 ounces salmon fillets

  1. Preheat a grill to medium-high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half, about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.
  2. Toss the asparagus with 1-1/2 tablespoons olive oil and season with salt and pepper. Grill, covered and turning once, until tender and grill marks appear, about 9 minutes. Meanwhile, rub the remaining 1-1/2 tablespoons olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cover and cook, turning once, for 6 minutes for medium-rare. Transfer the asparagus and salmon to a platter and drizzle with the balsamic butter.


Recipe from Rachel Ray