What is in the Co-Op bags this week 11/11

*****Remember*******Remember***
          We will have Tuesday Pick up on the Week of Thanksgiving 11/23 instead of 11/25

Extras for this week...
1. Honey $9/quart or $12/half gallon
2. Murray's All Natural Boneless Skinless Chicken Breasts $5/pound
3. Murray's All Natural Whole Chickens 3.5-4 pounds $10  Fresh this week
4. Organic Fair Trade Coffee $7/pound
5. Colby Cheese $4.50
6. Franny's Raisins  $4.50
7. White chocolate cranberry or Pumpkin muffins $6.00
8. Fresh Organic Raspberries 3.50

Now for what will be in your bins this week...
Cherry Tomatoes Local, Organic
Cucumbers Local, Organic
Your Choice: Celery, OR Cauliflower, OR Carrots, 2 pound Bag, All Organic
Your Choice: Lettuce, Green Leaf, OR  Basil, Organic
APPLE, PINK LADY, Organic
PEAR, D’ANJOU, Organic
Limes, Organic **I put one of my favorite Lime chicken recipes below**
GRAPEFRUIT, RUBY, Organic

$25 Only...
Beets, Red, Organic
Berries, Raspberries, Organic

Lime Jerk Chicken
2 Chicken breasts flattened to a pancake
2 fresh limes
olive oil
shredded Sharp Cheddar cheese
Jamaican Jerk Seasoning

After flattening chicken, place in a shallow dish and pour olive oil and squeeze limes over. Let this marinate for at least 10 minutes. Place chicken on top layer of grill and shake Jamaican Jerk seasoning over chicken. After allowing chicken to cook thoroughly generously sprinkle with cheese and close grill for about 5 minutes or until cheese is melted.

Seared Cauliflower with hot peppers
4 T extra virgin olive oil
½ head cauliflower, cut into small florets
½ red onion, thinly cut
2 T sliced hot cherry pepper, or red pepper flakes to taste
3 T season bread crumbs
1 T butter
3 T grated Parmigiano-Reggiano
3 T coarsely chopped parsley

Heat the olive oil in a large sauté pan over high heat for 1 minute

Add cauliflower and cook without moving or seasoning for 1 to 2 minutes until it browns
and cook till tender. As cauliflower starts to become tender add the red onion and cook
for 2 minutes. Add hot peppers, bread crumbs, butter, salt and pepper and cook till tender
about 2 minutes

Remove from the heat and add the Parmigiano and parsley and return to heat for 1 minute
From Co-Op member Gunilla:
I use red pepper flakes in stead of hot peppers, just a dash, because my kids aren't that in to spicy food.