One of our very own member-employees here at Valley Natural Foods created an easy and tasty casserole recipe that was featured on “In the Kitchen with FOX 9 News” recently. To view the clip, visit: Chicken Enchilada Casserole-FOX 9 News.
The next time you pick up a rotisserie chicken, take a free recipe as well, located next to the rotisserie hot shelf!
Green or black? Nearly everyone has a preference when it comes to olives! But did you know that there are many, many varieties of olives that distinguish themselves well beyond color?
There’s the mild and nutty French picholine, and the strong, sweet, Spanish Picual. There are olives from Africa and Israel, Egypt and Greece. There’s also the California Mission olive and a host of Italian olives used for distinctive olive oils.
Even if you’re not interested in becoming an olive (or olive oil) connoisseur, you may enjoy taking note of the varied tastes of olives—whether you’re slicing a handful onto your pizza or dropping one into your martini.
What to make: Muffuletta Sandwich
You can find this recipe located in our produce department, in the March 2 Co+op Deals flyer and on the co+op stronger together web site.
The Stew Mix being sampled in this week’s Produce Possibilities is an assorted and prepackaged mix of fresh root vegetables that have a proven record of being great for stocks, soups, and stews. Familiar vegetables like carrots, red potatoes, parsnips and turnips are included. Parsnips are sweeter tasting than carrots and richer in potassium. Turnips are high in vitamin C and bring a certain kind of freshness to the stew.
Also included in the Stew Mix are less common fresh root vegetables including sunchokes, rutabagas, black radish and leeks. Sunchokes, also known as Jerusalem artichokes, are a good substitute for potatoes, carrying a nice woody and nutty flavor. Rutabagas, a yellowish flesh root, are a lot like turnips except they tend to be a bit larger and have different coloring than turnips. Adding freshness to the stew, black radish is a variety of radish that tastes much closer to a turnip and can even be enjoyed eaten raw. Leeks will bring a fresh seasoning that is necessary in stews.
Winter is a great time to warm up with a hearty roast or stew. The Valley Natural Foods Stew Mix adds a healthy variety of nutrients. You may be surprised to discover new roots; start with this week’s field fresh recipe and venture into adding the Stew Mix your own recipes.
Right about now we can all use a pick-me-up, so here are two recipes that will tingle your senses.
Thyme is thought to impart courage and vigor, and the ancient Romans considered it a remedy for melancholy. At this time of year, in this part of the globe, every little bit helps, right? Here’s a way to serve thyme as a fragrant, syrupy tonic with fresh orange juice, ginger, and lots of honey. The mix calls for Relaxing Herbal Tea blend which is available in the bulk spices, and is made of peppermint, chamomile and raspberry leaf.
And how about an inspiration from the sunny Caribbean islands—marinated and broiled pork skewers served with a hot and fruity dipping sauce. Yum! Serve these with slices of fresh ripe avocado sprinkled with lime juice and a little salt and pepper for great textural variety.
Winter in Minnesota doesn’t have to be a wait for summer. Fresh red bibb lettuce paired with dried mushrooms and hearty roots is like a taste of summer with a splash of winter. How can that be?
Farmers involved with Valley Natural Foods and other co-ops enrich our winter selection with a homesteader’s legacy and a producer’s ingenuity. Centuries old techniques like cellaring, canning and freezing extend the availability of squash and allow for year-round delicacies like dried Morel, the official state mushroom.
Modern advances in cultivation that create a symbiotic environment between aquatic animals and plants are called Aquaponics. This brings us a near-summer taste of freshness with Aquaponically-grown plants like red bibb lettuce. It also allows for local farming during an unlikely season.
Those of us active in sustainability have winter options. Look for squash that is firm. You will find dried Morel mushrooms in packages in the produce department. Store these items in a cool dry place. When selecting Aquaponic plants, select fresh bunches and use within a day or two.
Eat healthy foods for foundational support during seasonal stress – especially vegetables! This hot and sour soup recipe is easy to put together and easy to adapt to whatever vegetables you might have available, including any leafy greens. Serve it with some brown rice on the side (cooked in vegetable broth for more flavor) to make a satisfying meal.
The vegetable ribbons feature root vegetables, including Black Spanish radishes and rutabaga. This thinly-sliced and baked preparation is a fun way to serve these nutritionally-valuable gifts from the garden. The ribbons might be intriguing enough to lure in otherwise uninterested vegetable samplers . . . . Serve them with hummus or another favorite healthy spread for extra nutrition and texture.
Valley Natural Foods’ favorite holiday recipes were featured on TC Live, Monday December 6!
Crown Roast with Bread Stuffing
Pre-stuffed and unstuffed Pork Crown Roasts are available at the Valley Natural Foods meat and seafood counter. Our pork is raised locally and naturally by Hidden Stream Farm in Elgin, MN. We are happy to assist you with choosing the right size crown roast for your guests.
Pre-heat oven to 350 degrees. Place foil-wrapped roast into large roasting pan. Add 1 inch water to pan, then cover top of roast with foil. Cover pan with foil or lid. Bake up to 4 hours, or until meat thermometer reaches 165 degrees (inserted diagonally through the foil and down into center of meat), Place roast on serving platter, and slice between each pork chop before serving.
Bread Stuffing
2 Bags Valley Natural Foods’ Stuffing Croutons (located in the Deli)
3 stalks celery, chopped medium/fine
½ large yellow onion, chopped medium/fine
1 stick butter, melted
1 Tbsp. rubbed sage
1 tsp. salt
½ tsp. black pepper
½ C. canola oil
1 C. organic chicken broth
2 14.5 oz cans Health Valley Organic Cream of Mushroom Soup
Combine the first 9 ingredients and mix well. Stir in mushroom soup and mix well again. Good for stuffing crown roast or poultry. May also be baked in a pan at 350 degrees until golden on top.
Raw Squash Salad with Craisins and Pecans
3/4 C. chopped pecans
2-1/2 lbs. finely shredded raw butternut squash (peeled and seeded first)
1 C. finely diced yellow onion
2 C. craisins (dried cranberries)
1/3 C. freshly chopped cilantro
1-1/2 Tbsp. ground coriander
1-1/2 Tbsp. ground cumin
1/2 Tbsp. sea salt, or to taste
Place pecans in a bowl and cover with water. Allow pecans to soak at room temperature for 1 hour. Shred squash in food processor fitted with fine shredding blade, or shred by hand with grater (should appear small and “rice” like). Drain water off pecans and combine with squash and remaining ingredients. Toss well and chill before serving.
Cranberry Salsa:
Great over a wedge of soft cheese, as a relish with chicken or seafood, or just scooped up with chips!
12 oz. fresh local cranberries
2 Tbsp. finely chopped fresh cilantro
½ red onion, cut in a few slices
½-1 jalapeno pepper, seeded and minced
1 Tbsp. fresh lime juice
½ C. honey
Put everything in the food processor and pulse to medium consistency.
Classic Pumpkin Pie
One 9-inch unbaked deep dish pie crust
3/4 C. white sugar
1/2 tsp. salt
1-3/4 tsp. pumpkin pie spice
2 eggs
One 15-oz can organic pumpkin puree
One 12-oz can evaporated milk
Preheat oven to 425 degrees. Combine sugar, salt and pumpkin pie spice in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
This week, we present a recipe that speaks volumes of simplicity and flavor, meat and potatoes (sort of). It is that time between Thanksgiving and Christmas when we crave comfort foods; it is also a period of time where healthy meals tend to be put aside a little bit more than usual. In this weeks recipe we will combine the two (comfort and healthy food). First, we have seared Pork loin with honey glazed roasted veggies and the ever incredible Applewood Smoked seasoning . A pork loin is said to be a relatively leaner meat than other pork cuts as well as carries a varied amount of vitamins and minerals. The applewood smoked seasoning (brought to our attention by Joel in the Wellness Department who deserves much credit for this recipe) is by far the most aromatic seasoning there is, it arises all senses but specifically smell, and you’d be hard pressed to not use it in every single meal once you have had the pleasure to taste it.
The other recipe is a healthier version of mashed potatoes, a parsnip and Asian pear mashed potatoes. It holds the essence of traditional mashed potatoes but along with it an added value of nutrition and sweetness. Parsnips being a bit sweeter than carrots also are richer in vitamins and minerals, particularly Potassium. An Asian pear is an unknown to many but with its sweetness and crispness as well as its added value of dietary fiber and vitamin C it is a pear that needs to be placed front and center for all to see.
Holidays might include families, friends, fun and food. Of course, an occasional overindulgence may also tag along in the festivities. Long walks, fresh air, and herbal teas will all help you recover and maintain your energy throughout the holidays. Try adding a sprig of fresh mint, rosemary, oregano, and/or sage to warm water as a soothing drink. Lighter foods may also be in order, so the recipes this week feature cleansing herbs, grounding root vegetables, and plenty of color to nourish your body and mind.
Golden Ginger-Parsnip Soup is a simple and comforting way to appease your sweet tooth and get your feet back on the ground. Ginger is a classic digestive herb that also warms you from within. Parsnips and carrots deliver a helpful dose of antioxidants. The light soup could be a side dish, or light lunch with a chunk of bread. Adding red lentils will offer protein and make the soup a heartier meal.
Red cabbage is one of a handful of items in the produce department that still comes from a local farm. The recipe this week mixes red cabbage, red onion, and red cranberries that will give any meal a colorful punch. The recipe also features daikon radish, a long slender white root often used in Asian dishes. Daikon is thought to have fat-dissolving properties and is valued as a cleansing food after over-eating. “Braised Red-Cabbage Relish” can be served over rice, or as a relish for meat or vegetables.
Having this relish on hand could be a perfect accompaniment for finishing off those turkey leftovers!
Holiday meals can be an opportunity to pair tried-and-true recipes that guests expect with a couple new innovations to keep the cooks on their toes.
This week and next we’ll be offering 3 unique recipes featuring fresh cranberries. First is a Cranberry Salsa that would be appropriate with a soft cheese and crackers while your guests mingle before the meal. With fresh lime juice, jalapeno pepper, honey, and cilantro, this is a fresh appetite-stimulant with excellent nutritional value. Fresh cranberries are in season and super-healthy, so don’t be limited to serving them just for a holiday meal!
You’ll also find simple instructions for roasting green beans, which may become your new preferred green bean preparation. We’ve combined the roasted beans with sun-dried tomatoes, tamari-roasted pumpkin seeds and goat cheese to make a chewy, flavor-and-nutrition-packed vegetable side.
Check into Produce Possibilities next week for two more fresh cranberry recipes!