• Italian Sauces
  • April 17th, 2015
  • Stefanie shared some delightful Italian sauce recipes with us during last night’s class. There are vegan, vegetarian, and meat-friendly recipes included.

    If you are interested in teaching a class at the Co-op, cooking or otherwise, contact Becca – 934.4880 or [email protected]

    Saffron Linguine

    This recipe calls for ham, but that can be skipped for a vegetarian version. It’s simple, but it can be a little fussy. Be sure to follow the steps.

    Pasta with Roasted Tomatoes

    Two variations of the same sauce, both vegan friendly. The class overwhelmingly liked the version with olives and sun-dried tomatoes better, but both are delightful.

    DSC_0168Pasta with Cauliflower, Bacon, and Bread Crumbs

    Don’t be fooled by the name, this is very easily adaptable to vegetarian or vegan diets by simply omitting the bacon (a few in class tried both and preferred the non-bacon version).

    American-Style Fettuccine Alfredo

    That perfect combination of butter, cream, and cheese. Extremely simple and very cost effective.

  • Seed Matters
  • April 14th, 2015
  • SeedMatters_logoWe usually don’t think about seed when we sit down to eat our cereal in the morning or tuck the kids into their cotton sheets at night, but it all starts with seed. And the seed we sow affects the quality, nutrition, cost and environmental impact of all the food we eat and every fiber we wear.

    During the last several decades of industrial agriculture, seed has been developed to be suited for intensive chemical agriculture. While this has sometimes resulted in higher yields, it has come with very real costs to our environment. Unintended consequences include air and water pollution, increased pesticide use, greater dependence on fossil fuels, degraded soil health, increased exposure to toxins for farm workers and the loss of biological and genetic diversity.

    The success of diverse, regional and resilient food systems requires a different approach to seed – an organic approach.


    Organic Mandan parching corn, originally grown by the Mandan people of North Dakota. (photo credit: Seed Matters)

    Seed Matters

    As a member of National Co+op Grocers (NCG), our co-op has partnered with the Clif Bar Family Foundation Seed Matters initiative to work to improve the viability and availability of organic seed and ensure healthy, nutritious and productive crops. Seed Matters, partnered with NCG co-ops, Organic Valley, Annie’s and Earthbound Farm Organic is making a noticeable difference. Across the country, organic farmers have received training from their programs and are returning to the fields with new skills in seed production and crop improvement. They launched the first ever fellowships in organic plant breeding and funded 13 graduate students, returning public seed research to the public good. And dozens of communities have received support to launch local seed swaps, launch free seed libraries and plant seed saving gardens.

    Learn more – and win a free organic gardening kit

    As food co-op owners, retailers and eaters we all want to protect our ability to choose food raised sustainably…but what can any of us as individuals do? You can begin to help determine the future of food by visiting the Seed Matters website to learn about and engage in seed solutions today.

    As an added incentive, visit the Seed Matters website between March 15and May 15 and you can enter a sweepstakes to win an organic garden kit that includes regionally appropriate organic seed, seed-starting materials, garden tools and seed saving educational materials. The prize also includes 4 hours of consultation with a local garden expert that specializes in edibles, and recipes designed by well-known Farm-to-Table chefs that are based on what you will harvest from the organic seeds provided in the kit. A total of four prizes will be awarded, nation-wide.

    Sow a better future with organic seed –


    Seed Matters Graduate Fellow Claire Luby, University of Wisconsin – Madison, is breeding colored carrots with increased nutrient density. (photo credit: Seed Matters)


  • Paleo Grainless Goods
  • April 2nd, 2015
  • Stacie Hassing, RD, LD, taught us the basics of a Paleo diet during class last week. She shared a number of delicious recipes, along with really great information on nourishing your body. You can visit Stacie’s Facebook page for more of her information.

    If you are interested in teaching a class at the Co-op, cooking or otherwise, contact Becca – 934.4880 or [email protected]

    Paleo Lifestyle 101

    What is a paleo diet? Stacie explains it, including examples of foods to eat and those to avoid.

    Blueberry Lemon Mint Muffins

    Perfect for breakfast on the go. Make a big batch and throw them in the freezer. This is a gluten-free recipe, too!

    DSC_0236Sweet Potato Hash

    Delicious on their own, or with an egg on top. These are easily adaptable to both vegetarians and meat-lovers.



    Turkey Apple Sausage Patties

    Breakfast for dinner? With these sausage patties, you just might think about it.

  • Make-it-Yourself Mixes
  • March 25th, 2015
  • Mason jars are all the rage these days. Fill yours up with Make it Yourself Mixes from Jenn and Denise’s class for a gift or yourself. Some of these are great for long-term storage while others are better suited for quick use. Most ingredients are available in the bulk aisle.

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