What will be in your co-op bins this week 3/22/2012

Extra:
1.Organic, brown eggs $3.50   --limited amount--
2. Murray's Whole Frozen Chickens 3.5-4 lbs $10.00
3. Sweeney's Certified Organic Soaps --check out their website here
4. Fresh Organic Coffee  $8.00/lb
5. Organic Blueberries $2.50
6. Organic Strawberries $3.75
7. Roots Gluten-Free Chipotle Hummus, 8 ounces for $3.00 --I had this as samples the other week and they are DELICIOUS!!

For all the $15 bins that missed out last week there will be Organic Crimini Mushrooms,in your bins this week!!

Now for what will be in your co-op bins...
Choice: Tat Soi (Japanese Spinach) OR lettuce, Local, Organic
Choice: Red Onions OR Red Beets, both Organic
Zucchini Squash, Organic
Choice: Tomatoes OR Russet Potatoes both Organic
Blueberries Organic
Pink Lady Apples,Organic
Limes,  Organic
Hass Avocados,  Organic

$25 Only...
Japanese Eggplant , Local, Organic
Strawberries 1 pound Organic

Browned Butter Pasta with Tatsoi
Serves 2
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

Super Healthy Tater Tot Casserole

Ingredients:

• 2 cups sliced mushrooms

• 1 cup chopped onion

• 3 cups frozen chopped spinach  --use your Tot Soi here!

• 2 cups frozen bite-sized mixed veggies

• 2 cups frozen ground-beef-style soy crumbles

• 1cup frozen shelled edamame

• 1 tsp. chopped garlic

• About 10 ounces of vegan portobello mushroom soup

• 36 frozen tater tots

• salt, black pepper

Directions:
Preheat oven to 375 degrees.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.
Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.
Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add  soup, and toss until ingredients are thoroughly coated.
Spray an 8″ X 8″ baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.
Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes.  Season your serving with salt and pepper to taste!

Glazed Japanese Eggplant-- click on this link for more Japanese Eggplant Recipes

6 medium japanese eggplants (about 5 ounces each), each cut lengthwise in half
1 tablespoon dark brown sugar
1 tablespoon minced, peeled fresh ginger
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1/2 teaspoon asian sesame oil
1/4 teaspoon cornstarch
3 garlic cloves, crushed with garlic press
4 teaspoons vegetable oil
1. With knife, score cut side of each eggplant half with several 1/4-inch-deep parallel slits, being careful not to cut all the way through to skin. Repeat with a second set of slits diagonal to the first.

2. In small bowl, with fork, mix brown sugar, ginger, soy sauce, vinegar, sesame oil, cornstarch, garlic, and 3 tablespoons water.

3. Brush cut side of eggplant halves with vegetable oil. With tongs, place eggplant halves on grill, cut side down, over medium heat. Grill eggplant 5 minutes, or until lightly browned.

4. Fold 34 by 18-inch sheet of heavy-duty foil crosswise in half. Place eggplant halves on double thickness of foil. Pour soy-sauce mixture over eggplant halves and bring long sides of foil up and fold several times to seal well. Fold over ends to seal in juices.

5. Place foil packet on grill over medium heat, and cook 5 minutes or until eggplant is soft.--

Have a great week and see everyone Thursday!!