What is in the Co-Op bins this week 3/3/2011

Extras for this week...
1. Organic, Fair Trade Coffee $7.00/pound
2. Pecan Halves,8.5 oz Tub, Conventional $6.00 or 2 for $11
3. Murray's All Natural Whole chickens $10 **Fresh This week**
4. Organic, Gluten Free Honey or Cherry Drops $3.00
5. Frannys Green  Raisins, Jumbo $4.00  or 2 for $7.50**Back by popular demand!**
6. Really RAW Honey $6.00 for 1 or $11 for 2 jars

Now for what will be in your bins this week...
field greens Local, Organic
radish round or dycon Local, Organic
Choice: arugula OR spinach Local, Organic
ONION, RED and white Organic
oranges Local, Organic
strawberries some local some from our distributor both organic
APPLE, FUJI, Organic
Lemons, Organic
Bonus: Garlic, White, Organic

$25 Only
Eggplant, Globe, Organic
Blueberries, Organic

Recipe Ideas...

Radish, Apple and Arugula SaladAltered from
Food Republik's Pan Seared Radish and Avocado Salad Serves 2

Ingredients

5 radishes, trimmed and halved
1 Tbsp vegetable oil (such as canola)
Dash of white wine (or some additional lemon juice)
Salt and pepper
1 sweet apple of choice, cored and sliced
5 ounces baby arugula (about 2 big handfuls per serving)
2 ounces goat cheese crumbles
2 Tbsp fresh lemon juice
2 Tbsp honey

Directions

1. Heat one tablespoon of oil in a cast-iron skillet over medium-high heat. Add the radishes, season with salt and pepper and cook about three minutes.  Turn radishes and cook an additional three minutes.  Add a dash of wine and let that cook off for about a minute.  Remove the radishes from the pan to cool.

2. Mix the lemon juice and honey in a small bowl; add the apple sliced and toss to coat.

3. Divide the arugula between two plates, top with the radishes, apples, goat cheese and some additional salt and fresh ground pepper.

Brie, Apple, and Arugula Quesadillas

Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.

Yield: 6 servings (serving size: 2 wedges)

Ingredients

• 1  tablespoon  Dijon mustard
• 2  teaspoons  apple cider
• 3  (10-inch) flour tortillas
• 6  ounces  Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
• 1  Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
• 3  cups  arugula, divided
• 3/4  teaspoon  freshly ground black pepper, divided

Preparation

1. Combine mustard and cider in a small bowl; stir well.
2. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

Persian Spinach Dip

Greek yogurt has a very smooth, creamy, and rich taste (even with the nonfat version). In Greece, people often enjoy yogurt topped with honey and nuts for dessert. Each ½ c serving of Nonfat Greek yogurt has only 60 calories, but provides 10 g protein. I like to serve this dip with baked pita chips.

2 pounds fresh spinach washed
1 sweet onion diced
1 tablespoons olive oil
1 pint nonfat or low fat Greek yogurt
1 tsp garlic powder
salt and freshly ground black pepper, to taste

Blanch the spinach in boiling water for 1-2 minutes. Drain and gently squeeze out excess liquid. Chop finely and reserve. In medium pan cook onions in olive oil over medium heat until golden brown, then add spinach and saute for ~4 minutes. Cool completely, then blend in a food processor yogurt, garlic powder, salt and pepper until smooth.