What is in the Co-Op bins this week 3/24/2011

I grabbed my bin at the end of the night and did not get any lettuce, so that is why there is none in the picture.

cucumbers Local, Organic
Field Greens OR Lettuce both Local, Organic
Choice: dill OR cilantro OR parsley all Local, Organic
Choice: sugar snap or cauliflower or scallion all Local, Organic
Pink Lady Apples,  Organic
Banana, Organic
Lemons, Organic
Mangos, Organic

$25 Only...
Easter egg radish Local, Organic
Raspberries Organic

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
4. Frannys Green  Raisins, Jumbo $4.00  or 2 for $7.50
5. Really RAW Honey $6.00 for 1 or $11 for 2 jars
6.Nature's Healthy Gourmet Original, "Natural," Kosher, Hummus 8 oz for $2.50 or 2 for $4.00
7. Next Organics Chocolate Covered Cherries or Cashews $3.50 or 2 for $6.50 (I know the list said $6 yesterday and that was a typo sorry!)

Perfect Lemonade Recipe

Ingredients

• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)

Method

1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.

 

Tuna Pasta Salad with Dill

Ingredients

• 1 (16 ounce) package small uncooked seashell pasta
• 1 1/2 cups mayonnaise
• 1/2 cup milk
• 2 tablespoons pickle juice
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 (6 ounce) cans tuna packed in water, drained
• 1/2 cup chopped onion (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

 

Mango Sorbet

Ingredients

• 4 mangoes - peeled, seeded, and cubed
• 1 cup simple syrup
• 3 tablespoons fresh lime juice

Directions

1. Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.

Place in an ice cream maker. Freeze thoroughly. 

Co-Op member Lauren said: I subbed 1/4c splenda for the 1/2c sugar in the simple syrup and tastes great