Winter Compost

the

C o m P o st

is a p ubl ic atio n o f

J ust F o o d C o - o p

The ComPost F e rt i l i ze r

f o r t h e mind

Winter 2018

A Few of my Favorite Things . . . . . 3 Plastic Convenience. . . . . . . . . . . . . 4 Annual Meeting Update. . . . . . . . . 5 Winter Squash . . . . . . . . . . . . . . . . . 6 A Guide to Winter Squash.. . . . . . . 8 Pump Up the Jam & Cheese . . . . . 10 High Five Recipes. . . . . . . . . . . 12-15 Lighten up with Legumes. . . . . . . 16 Winter Calendar. . . . . . . . . . . . . . . 26

About the ComPost Fertilizer for the Mind Editor: Victoria Scott The ComPost is a bimonthly publication of Just Food Co-op and is published for the benefit of our membership and the community.The opinions expressed herein are those of the authors and not necessarily those of Just Food Co-op or its members.

For information about submissions, contact Victoria Scott at 507.650.0106 or social@justfood.coop. Letters to the editor are welcome and may be sent to the same email or 516 Water St. S., Northfield, MN 55057.

Just Food Co-op is a proud member of the Twin Cities chapter of the National Cooperative Grocers (NCG).

Board of Directors board@justfood.coop

Penny Hillemann - President Joni Karl - Vice President Nola Moen - Secretary Clark Ohnesorge - Treasurer Karen Fossum Nancy Malecha Dirk Peterson Lee Runzheimer

Management Team Sherri Meyers General Manager

Stephanie Aman Marketing and Community Relations Manager

Lindsay Byhre Human Resources Manager

Membership Benefits

• Supporting a locally-owned, sustainable and socially responsible business.

• Email subscription to The ComPost.

• Profits returned to members as patronage rebates, at the discretion of the Board.

• Member-only prices on Co-op classes.

• Check writing for up to $20 over the amount of purchase.

• Member-only specials on selected items throughout the store.

• 10% case discounts, some exclusions apply.

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The ComPost | Just Food Co-op

Winter 2018

A Few of my Favorite Things

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By: Sherri Meyers, General Manager

e all have our favorite items that we buy habitually at the Co-op.

Have you ever taken the time to try something new? Take a chance on something you weren’t sure about? I hope you do! If you aren’t sure about a product, please ask someone. The Co-op employs some of the most knowledgeable foodies I have ever met. Just ask and we will give you our opinion.

To get you started on trying new things for the New Year, I thought I would share with you what some of my favorite things at the Co-op are.

toss with some pomegranate arils and enjoy. I also like to fry the shaved sprouts with some diced bacon or pork belly for a yummy side dish.

My family can’t get enough of our cheese selection. Our favorites include the seasonal Snowdonia cheddar, the Tickler with red onion, and the year round local favorite, Singing Hills goat cheese and Milton’s Prairie Breeze. I can’t make a trip to see my daughter at college without bringing Singing Hills along.

products from marginalized artisans in India. You can feel good knowing your purchase keeps women, minorities and rural workers out of sweatshops and gives them a fair wage for their work.

Perhaps my all-time favorite things about the Co-op cannot be found on the shelves. The sense of community you feel when you walk through the store…knowing that you support a business that invests in the community instead of extracting wealth from it… that famous Co-op smell… understanding that your voice After all that cheese, you will need some probiotics to help your and your vote mean just as much if you joined before the digestion. I like local Prohibition store opened or if you joined kombucha in any flavor really. It Deli’s beer cheese soup always yesterday…the pride you can is delicious, a great “gateway” tops my list of favorites. It is so sense in the fantastic employees kombucha for newbies and is creamy and delicious. Perfect to who work here…feeling good made in Minneapolis! I can’t get pair with a Brick Oven Bakery about where we have been and croissant for a light mid-day meal. enough of it and the cute names for all the flavors are just a bonus. looking forward to where we are Have you seen the beautiful headed…these are a few of my If you need to pick up a few gifts bounty in the produce section? favorite things. this season, stop by the general I have been eating my weight in Brussel sprouts! Whether you get merchandise section and check I wish you all a pleasant holiday out the beautiful earrings from them on the stalk (I think those Matr Boomie. I think I own 3 pair season filled with peace and good sprouts look like jingle bells!) or food. by the pound, or even the shaved and I have my eye on another. sprouts, brown them in the oven, Matr Boomie sells fair trade Winter 2018

The ComPost | Just Food Co-op

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Plastic Convenience: How it Affects the Cost of Food

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By Stephanie Aman

ur Front End team along with our Finance team went to work looking at costs and impactful numbers on how different forms of currency affect the bottom line at Just Food.

Just Food recognizes that credit card fees are simply a cost of doing business, but we also wanted to provide you with this helpful information on what the true cost is of using credit and debit cards (which is a most convenient way to pay!) We also recognize that many shoppers simply do not carry cash or checks anymore in favor of their debit/credit card. Well, how about a gift card?

Most of the credit cards being quarter. For every $100 in sales, used at Just Food are in the 2.25% the Co-op paid the credit card of sale range. companies $1.50. The majority of Just Food’s sales (over 70%) are A little over three fourths of to Just Food Owners, therefore our sales are to customers using you can have a significant impact credit or debit cards. In first on the Co-op’s expenses and quarter, fiscal year 2019, (Julytherefore the cost of your food.

September 2018), Just Food incurred $24,832 in credit/debit Lower dollar value sales placed on card fees. To give perspective a credit/debit card cost more as a on how these fees can affect the percent of sales than higher dollar store’s bottom line, the Co-op value sales. The example below reported a net loss of $35,152 shows that 4.3% to 5.1% of a $10 on sales of $1,652,314 for the sale goes to the credit card Transaction Credit Card Fees Amount at 2.25% of sale + $.20

$10 $0.43 $15 $0.54 $33 $0.94 $100 $2.45

Debit Card Fees at .06% of sale + $.45 $0.51 $0.54 $0.65 $1.05

You likely understand how credit card fees work. The credit card company charges the merchant (Just Food Co-op) a percentage of each sale and a per transaction fee for each credit or debit card sale.

The per transaction fees range from 20 cents for a credit card to 45 cents for a debit card. The sales percentage ranges from .06% for a debit card up to 2.71% for a high-end rewards type credit card.

Transaction Amount

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The ComPost | Just Food Co-op

Winter 2018

Annual Meeting Update

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By: Clark Ohnesorge

ust Food Co-op held its 15th Annual Meeting on Tuesday October 16th at the Northfield Ballroom.

The hall was filled with nearly 100 enthusiastic owners, staff, and kids.

Continued From Page 4

company. A typical credit card and a debit card transaction cost about the same on a sale of $15, after that, the debit card becomes much less expensive for the Co-op to process. Our average credit/debit card sale is $33.

Do checks have fees? Yes! The fees to process checks is significantly lower though at about $0.07 each.

We hope that this information is helpful, and if you are so inclined, the next time you’re at the register, use your debit card or check to purchase your Just Food Gift Card! It’s the least costly way to pay at the Co-op and has potential to lower our costs, which means we can then pass more savings on to you!

The evening began with a set of acoustic music provided by local musician Mark Kreitzer as owners filled their plates and board members tallied results from the board election. The delicious dinner was prepared and presented by Just Food’s Deli with locally made gluten-free brownies from Brick Oven Bakery.

Thank you to all folks involved for their hard work and expertise in providing a great meal.

The meeting was called to order by Board President, Penny Hillemann, who gave a stirring reminder of Just Food’s Ends Policies and then reported the results of the board election. Elected to three-year terms were Helen Forsythe, Derek Meyers, and Michael Pursell. Elected to one-year terms were Revmira Beeby and Tim Braulick. It was heartening to see the array of highly talented owners who ran for election and the Board would like to thank all who participated. We were lucky to have the level of interest and commitment shown in this election. Penny also relayed the result of the ballot question which authorized an increase in the total allowable number of Co-op owners from 4,000 to 6,000. The measure passed overwhelmingly, 523 to 14. The need for this change shows both the strong performance of our store and the owner commitment needed to move into the future with expansion. Penny then thanked departing board members Joni Karl, Nola Moen, Clark Ohnesorge, and Dirk Peterson.

Next on the agenda was Sherri Meyers, General Manager, who delivered a highly positive report about Just Food’s performance in the past year, our many community related endeavors, along with the plans for our needed expansion.

Clark Ohnesorge followed with a progress report on the Capital Campaign with reminders of how and why it is critical for owners to invest in our future.

The meeting concluded around 7:30 pm. Thanks to all who attended as well as those who worked to make this another successful Annual Meeting.

Winter 2018

The ComPost | Just Food Co-op

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Winter Squash Cinnamon Apple Stuffed Squash Serves 4-6. Total Time: 60 minutes.

2 acorn squash, cut in half, seeds removed

1. Preheat oven to 375°F. Place acorn squash halves

3 tablespoons unsalted butter

face down on a rimmed sheet pan or baking dish and

3 cups diced yellow onion

add ½ inch of water to the pan. Bake squash for 40

2 celery stalks, diced

minutes.

3 cups diced apple, cored and seeds removed (about 2 large apples)

2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery

½ cup dried cranberries

and sauté for 5 to 10 minutes until soft. Add the

2 tablespoons maple syrup

apples, cranberries, maple syrup, water and cinnamon;

1

⁄3 cup water

stir well and cook another 5 to 10 minutes until the

½ teaspoon cinnamon

apples begin to soften. Season with salt and pepper.

Pinch each of salt and black pepper

Remove from heat.

3. After the squash has baked for 40 minutes, remove

Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée.

from the oven, turn them cut side up and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender.

Serve warm.

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The ComPost | Just Food Co-op

Winter 2018

Squash, Cabbage and Kale Kimchi

Winter Squash and Apple Bake

Makes 4 cups. Prep time: 1.5 days; 30 minutes active.

Serves 8. Prep time: 1 hour 20 minutes; 20 minutes active.

By Robin Asbell

2 pounds winter squash, peeled, seeded and cut into ¼-inch 1 ½ pounds butternut or other squash, peeled 4 cups water

thick slices 2 Granny Smith apples, cored and cut into ¼- to ½-inch thick

2 tablespoons kosher salt

slices

2 cups slivered cabbage

3 tablespoons maple syrup

2 cups slivered kale

3 tablespoons brown sugar

1 ½ teaspoons kosher salt

2 tablespoons flour

1 tablespoon fish sauce or tamari

¼ teaspoon ground cinnamon

3 cloves garlic, chopped

¼ teaspoon ground nutmeg

2 tablespoons red pepper flakes

¼ teaspoon ground allspice

1 teaspoon sugar

Pinch of salt and black pepper ¼ cup cold butter, cut into small pieces

1. Peel and thinly slice the squash, no thicker than 1⁄8 of an inch.

1 tablespoon butter, melted

In a large bowl, mix the water and 2 tablespoons kosher salt until the salt is dissolved. Add the squash slices and stir, then

1. Preheat the oven to 375° F. Grease a 9 x 13 inch casserole

let stand for 2 hours to soften.

dish with melted butter. Evenly layer the squash and

2. Drain the squash, reserving the brine. In a medium bowl,

apple slices in the casserole dish, alternating and slightly

toss the cabbage and kale with

overlapping the squash slices with the apple slices, until all

1 ½ teaspoons salt and massage, squeezing, for a minute.

slices are gone. Drizzle the maple syrup over the squash

Let stand for at least 15 minutes, then massage and squeeze again, the leaves give off liquids when squeezed. Rinse with

and apples.

2. In a small bowl, mix together the brown sugar, flour, spices,

cool water and wring out the shreds and put in a bowl with

salt and pepper. Mix the butter into the flour/sugar mix

the drained squash slices.

with your fingers to make a crumbly mixture. Sprinkle

3. In a cup, stir the fish sauce or tamari, garlic, red pepper

the mixture evenly over the top of the squash and apples.

flakes and sugar and pour over the squash mixture. Toss

Cover the dish with foil and bake for about 40 minutes or

to mix well. Transfer to a large jar or glass storage tub and

until the squash and apples start to become tender. Remove

pour the reserved brine over just to a cover the lower half

the foil, and let casserole brown for another 15 minutes.

of the vegetables. Cover and let stand for a day at room

Serve warm.

temperature, then refrigerate and serve for up to a week.

Use your choice of local apples and winter squash in this recipe Winter 2018

The ComPost | Just Food Co-op

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A Guide to Winter Squash Choosing a winter squash to prepare can be confounding— here are common varieties of squashes you’ll love.

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inter squash are harvested late summer through fall, then cured or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. When selecting any variety of winter squash, the stem is the best indication

of ripeness. Stems should be tan, dry and on some varities, look fibrous, frayed or corky.

Fresh green stems or those leaking sap signal that the squash was harvested before it was completely ripe. Ripe squash has a vivid, saturated color and a matte, rather than glossy, finish.

Check out the plentiful winter squash recipes and articles at www.strongertogether.coop/wintersquash 8

The ComPost | Just Food Co-op

Winter 2018

Acorn

Kabocha (Green/Red)

Mild, versatile flavor and a tender-firm

Smooth, dense, intensely yellow flesh

texture that holds up well when cooked.

that is similar in sweetness and texture

Hard rind helps squash hold its shape

to sweet potato.

when baked.

Best uses: curries, soups, battered and fried

Best uses: baked, stuffed, cubed and added

as Japanese tempura

to grain salads

Pie Pumpkin Blue Hubbard

Mildly sweet squash with a rich pumpkin

This huge squash is perfect for feeding a

flavor, perfect for pies and baked goods.

crowd! Bright orange flesh has a buttery,

Different from carving pumpkins, these

nutty flavor and a dry, flaky texture

are bred for sweetness and size.

similar to baked potato.

Best uses: pies, custards, baked goods,

Best uses: baked, mashed and topped with

curries and stews

butter, sea salt and black pepper

Red Kuri Butternut

Vivid orange, mildly sweet and smooth,

Vivid orange flesh is sweet and slightly

dense squash with a delicious chestnut-

nutty with a smooth texture that falls

like flavor. Makes a rich and velvety

apart as it cooks. Rind is edible but

pureé.

squash is usually peeled before use.

Best uses: Thai curries, soups, pilafs and

Best uses: soups, purees, recipes where

gratins, baked goods

smooth texture is highlighted

Spaghetti Delicata

Pale golden interior is stringy and dense

Rich, sweet, flavorful yellow flesh tastes

– in a good way! Use a fork to pry apart

like a mix of chestnuts, corn and sweet

cooked flesh which resembles spaghetti

potato. Quick-cooking with a thin,

in texture and mild flavor.

edible skin. Highly seasonal.

Best uses: baked and separated, then

Best uses: sauteéd until caramelized,

dressed as you would pasta

broiled, baked

Sweet Dumpling Heart of Gold/Carnival

Petite, softball-sized squash

This hybrid squash inherits its tender-

with a pale gold, dry starchy flesh

firm texture from Acorn and its sweet,

that is similar to a potato but which

nutty flavor from Sweet Dumpling,

is renowned for its rich, honey-sweet

offering the best of both parents.

flavor.

Best uses: baked, stuffed, broiled with

Best uses: baked with butter

brown sugar

and cinnamon

Winter 2018

The ComPost | Just Food Co-op

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Pump up the Jam and Cheese

In search of an appetizer for easy entertaining? Pairing jam and cheese offers endless possibilities.

By Mandy Makinen

A strong combination

n the tradition of foods that hit that harmonious spot between sweet and salty comes an idea so easy, so elegant, yet based on two staples most Americans have on hand: cheese and jam. This may sound like an unlikely duet, but after you sample a few of these pairings you might just change your tune.

These combinations work for an elegant cheese plate, served with crackers or slices of baguette, but some pairings are also nice for a jazzed-up grilled cheese sandwich. While most jams and jellies are made with fruits, savory preserves like pepper jelly, tomato jam and red onion marmalade are also excellent natural pairs for a variety of cheeses.

Look for these specialty items in the jams and jellies aisle, but be sure to check out the cheese department for unique spreads as well.

Generally speaking, strongly flavored cheeses pair well with assertively flavored jams, and the opposite is also true: Mild cheeses marry well with delicately flavored jams. If you neglect this rule, you run the risk of one flavor dominating, thus losing some of that magic that happens when good flavors complement each other. Try these assertive combinations:

I

Bold pairings Blue cheese or Gouda with marmalade, black currant, peach, plum, or red onion jam Aged cheddar with apple jelly, apple butter, huckleberry or tomato jam Manchego cheese with blueberry jam or its traditional Spanish pairing, quince jelly (membrillo)

Reprinted by permission from StrongerTogether.coop.

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The ComPost | Just Food Co-op

Winter 2018

Easy, breezy brie

Go for the goat

Cheesy dessert ideas

Similar to goat cheese, the mild flavor and luxurious mouthfeel of brie cheese pairs well with nearly any sweet or savory jam. When in doubt, go with red fruits:

Fresh goat cheese, or chevre, seems like it was made for jam — a spreadable, smooth cheese with just enough tang to keep it on the savory side. In a pinch, nearly all jams pair with goat cheese, here are a few favorites:

Mascarpone, a rich and smooth fresh Italian cheese, is delicious with just about any jam. It’s less tangy and more spreadable than cream cheese and has a mild, creamy flavor. Here are some suggestions for pairing this delectable cheese:

Brie and red fruits Brie and strawberry jam is a perennial favorite with or without a glass of Champagne Brie and cherry preserves — try them baked together in puff pastry Brie with red currant jelly is perfect on a fresh baguette

Goat cheese combos Goat cheese and fig jam (add caramelized onions and you’ve got the makings of a sandwich)

Elegant desserts Mascarpone with blueberry jam and fresh baguette or brioche buns

Goat cheese with cranberry sauce or jelly is excellent on a turkey sandwich

Mascarpone with strawberry jam and shortbread cookies

Goat cheese and marmalade (orange, lemon or grapefruit)

Mascarpone with lemon curd and oat crackers

You can experiment with new combinations using whatever cheeses and preserves you have on hand at home until you find the combo that hits all the right notes.

Winter 2018

The ComPost | Just Food Co-op

11

Give Yourself a High Five

Simplify your life with these hearty High Five recipes —

delicious dishes made with only five main ingredients.

Potato Lasagna Servings: 4 – 6. Prep time: 1 hour; 30 minutes active.

3. Line a fine mesh strainer with two layers of

The High Five 3 medium potatoes, scrubbed clean

paper towels, place over a bowl, and dollop

1 pound part skim ricotta cheese

the ricotta on the paper towels. Gently pat

2 cups shredded Parmesan cheese

the cheese and let stand to drain off as much

1 stalk broccoli, chopped into bite-sized pieces

liquid as possible, at least 20 minutes. Scrape

2 cups thick spaghetti sauce

the cheese into a medium bowl and stir in 1⁄2 cup of the Parmesan.

4. Assemble the casserole: Place a layer of sliced

Pantry and Kitchen Items

potatoes on the bottom of the prepared pan.

1 tablespoon olive oil

Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the

1. Heat the oven to 400ºF. Drizzle olive oil in a 2-quart baking dish and tilt dish until the

broccoli over the ricotta and press gently to

bottom has been evenly coated. Set aside.

make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then

2. Place potatoes in a pot and cover with cold water, then place on the stove over high heat.

top with spaghetti sauce and spread evenly.

Bring to a boil and cook for about 20 minutes,

Cover the sauce with the remaining Parmesan

then check the tenderness of the potatoes by

cheese.

5. Bake lasagna, uncovered, for 30 minutes. The

piercing with a paring knife. When they are

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tender but not falling apart, remove from heat

sauce will be bubbling vigorously around the

and drain. When cool enough to handle, slice

edges and the cheese will be golden brown.

potatoes into 1⁄3 -inch thick rounds.

Let stand 5–10 minutes before slicing.

The ComPost | Just Food Co-op

Winter 2018

Broccoli and Cheddar Rice Casserole

Baked Salmon Provençal with Olives

Servings: 6. Prep time: 55 minutes; 25 minutes active.

Servings: 4. Prep time: 35 minutes; 5 minutes active.

The High Five (Four!)

The High Five

1 cup basmati rice

1 cup cherry tomatoes, halved

1 ⁄2 cups milk

1

8 ounces cheddar cheese, shredded, divided

1 teaspoon fresh rosemary, chopped

4 cups broccoli florets

1

⁄4 cup Greek olives, coarsely chopped

1

⁄4 cup white wine

1 pound salmon filet, cut in four portions Pantry and Kitchen Items 1 tablespoon oil

Pantry and Kitchen Items

1 ⁄2 cups water

2 tablespoons olive oil, divided

1 teaspoon salt, divided

1

2 tablespoons flour

1

1. Heat the oven to 375ºF and lightly oil a 2-quart baking

1. Heat the oven to 400ºF. Lightly oil a 9-inch square

1

⁄2 teaspoon coarse salt ⁄2 teaspoon freshly ground black pepper

pan or small casserole.

dish.

2. In a 1-quart pot, bring the water to a boil and add the

2. Pour 1 tablespoon of the olive oil into the pan, and

basmati rice and half of the salt. Return to a boil, cover

add the cherry tomatoes, olives, rosemary and

tightly, and reduce the heat to low. Cook for about 15

white wine; toss to mix. Place in oven and roast for

minutes, until all the water is absorbed. Take off the

15 minutes.

heat, fluff and let stand for 5 minutes, then scrape into

3. Place the salmon filet, skin side down, on the vegetable mixture, then salt and pepper the salmon

the prepared baking dish in a pile to cool.

3. In a small saucepan, whisk the flour and milk and place

portions and drizzle with remaining olive oil.

over medium heat. Whisk until the milk starts to boil

Return to the oven and bake for 15 minutes, until

and thicken slightly, take off the heat and pour over

the salmon flakes when pierced with a paring knife.

the rice.

4. Sprinkle in all but half a cup of the cheese and add the broccoli, then stir to combine. Pat the mixture flat with the back of your spoon and top with the

An elegant entrée that’s effortless — just some tomatoes, rosemary and wine, and the heat of the oven makes a flavorful sauce.

remaining cheese.

5. Bake, uncovered, for 25 to 30 minutes, until the top is golden brown and melty. Serve warm.

Winter 2018

Reprinted by permission from StrongerTogether.coop.

The ComPost | Just Food Co-op

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Spaghetti with Shrimp, Spinach and Artichokes

Jamaican Chicken and Quinoa Servings: 6 – 8. Prep time: 4 hours, 15 minutes; 10 minutes active.

Servings: 6. Prep time: 15 minutes.

The High Five (Four!)

1 1⁄2 cups quinoa 2 1⁄2 cups chicken stock 4 cups chopped sweet potatoes 4 medium boneless, skinless chicken thighs

The High Five 1 pound shrimp, peeled and deveined 4 ounces baby spinach, coarsely chopped 1 15-ounce can artichoke hearts, drained and trimmed 1 pound whole wheat spaghetti 1 1⁄2 cups shredded Parmesan cheese

Pantry and Kitchen Items 2 tablespoons jerk seasoning 1 ⁄2 teaspoon salt

Pantry and Kitchen Items 1 ⁄4 cup olive oil 1 ⁄2 teaspoon salt Freshly ground black pepper 1. Boil a pot of water for the spaghetti. Prep the shrimp and pat dry with paper towels.

2. In a large sauté pan, heat the olive oil over medium high heat for about a minute, then add the shrimp and salt. Stir and turn the shrimp until they turn pink. Add the spinach and artichoke hearts and stir until the spinach is just wilted and the artichoke hearts are heated through.

3. While you sauté the shrimp, cook the spaghetti according to package directions. Drain well.

4. Add the drained spaghetti to the sauté pan, and toss to mix well. Sprinkle in the Parmesan as you toss, coating the hot pasta with cheese.

Grind pepper over the pasta to taste and serve hot.

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The ComPost | Just Food Co-op

1. Put quinoa, stock, sweet potatoes, jerk seasoning and salt in the crock of a slow cooker and stir to mix well. Nestle the chicken thighs down into the quinoa.

2. Cover and cook on low for 4 hours. Uncover and taste; everything should be tender and fragrant. Serve warm.

With the magic of jerk seasoning, this simple slow-cooker meal takes on a spicy island vibe. Chicken thighs simmer with the quinoa, infusing the grain with flavor as they become fall-apart tender.

Winter 2018

Ravioli and Chard Diavolo

Easy Egg Curry

Servings: 4. Prep time: 15 minutes.

Servings: 4. Prep time: 20 minutes.

The High Five 1 pound frozen ravioli 1 bunch Swiss chard, stems and leaves separated 2 cups spicy pasta sauce (Diavolo-style) 1 cup frozen peas, thawed 4 ounces smoked mozzarella, cut in small cubes

The High Five (Four!)

1 cup chopped yellow onion 1 15-ounce can diced tomatoes with juice 1 ⁄2 cup frozen peas 4 large eggs Pantry and Kitchen Items 1 tablespoon oil 1 tablespoon curry powder 1 ⁄2 teaspoon salt

Pantry and Kitchen Items 1 teaspoon olive oil 1. Boil a pot of water for the ravioli. Cook the ravioli for the recommended time, about 5 minutes, then drain. Chop the chard stems and leaves and keep them separate.

2. In a large sauté pan, heat the oil over mediumhigh heat and sauté just the stems of the chard for about 2 minutes. Add the leaves and stir for a minute, until wilted. Add the sauce and peas and bring to a boil.

3. Add the cooked and drained ravioli and toss to coat with sauce. Stir in the mozzarella cubes and stir until they start to melt. Serve immediately.

Pick your favorite ravioli — beef, cheese or veggie are equally good in this dish. Sautéeing the chopped chard stems adds a pleasing crunch.

1. Place a large sauté pan over medium-high heat and drizzle with oil. Add the onions and stir.

When they begin to sizzle, reduce the heat to medium-low. Stir frequently for about 10 minutes.

2. When the onions are soft and golden, add the curry powder and stir for several seconds until fragrant. Add the tomatoes, peas and salt and stir. Raise the heat to medium-high and bring mixture to a boil.

3. Simmer for about 4 minutes, or until slightly thickened. Use your spoon to form four indentations in the tomato mixture, evenly spaced around the pan. Carefully crack an egg into each indentation. Cover the pan and reduce the heat to medium. Cook for about

Winter 2018

4 minutes, until the whites are set but the yolks are still runny, or longer if you want a firmer yolk. Serve hot.

The ComPost | Just Food Co-op

15

Lighten Up with Legumes

1 cup lentils ⁄2 large lemon, seeds removed

1

2 large carrots, chopped 4 cups water 1 teaspoon oregano ⁄4 teaspoon salt

3

⁄2 teaspoon freshly ground black pepper

1

4 cups fresh spinach, chopped ⁄2 cup fresh parsley, chopped

1

oregano, salt and pepper in the slow cooker.

Cover and set on low, and cook for 6 hours.

to these satisfying,

2. At 6 hours, take off the lid and stir in the spinach

low-fat main dish recipes.

Reprinted by permission from StrongerTogether.coop. Find these and other recipes, plus information about your food and where it comes from at www.strongertogether.coop.

The ComPost | Just Food Co-op

Serves: 4. Prep time: 10 minutes active; 6 hours, 10 minutes total.

1. Place the lentils, lemon half, carrots, water,

Legumes lend protein

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Lemony Lentil Spinach Soup

Winter 2018

and parsley. Stir for 1 minute to wilt, adjust seasonings and serve.

Add oregano and a crumble of feta to give this lemony soup a Greek flavor profile.

Serve with pita wedges and hummus.

Crockpot Red Beans and Rice

Split Pea Soup with Spinach

Serves: 4 – 6. Prep time: 15 minutes active; 7 hours, 15 minutes total.

By: Robin Asbell Serves: 4 – 6. Prep time: 30 minutes active; 2 hours total.

1 cup dried kidney beans 5 cups water

1 1⁄2 cups split peas

1

⁄2 cup long grain brown rice

7 cups water

1 large red bell pepper, chopped

1 medium potato, cubed

1 large carrot, chopped

3 ribs celery, chopped

2 tablespoons Cajun seasoning

1 medium onion, chopped

1 bunch collard greens, chopped

1 medium carrot, chopped

1 teaspoon salt

1 bay leaf 1 teaspoon thyme

1. Heat a pot of water to boiling, add kidney beans

1 teaspoon salt

and boil beans for ten minutes. Drain beans.

4 ounces baby spinach, chopped ⁄2 teaspoon black pepper

2. Combine 5 cups water, drained kidney beans,

1

brown rice, bell pepper, carrot and Cajun 1. Pick over the peas for any stones or twigs, if

seasoning in a slow cooker. Cover and set on

necessary, then put in a large pot with the water

low, and cook for 6 hours.

3. Open the cooker, add the collard greens and salt,

and bring to a boil. Reduce to a simmer, and add the potato, celery, onion, carrot, bay leaf, thyme

and stir. Cover and cook for another hour.

4. When the beans are tender, serve or transfer to

and salt. Simmer for an hour and a half, checking occasionally to stir and add water if needed.

containers to refrigerate or freeze.

2. When the split peas are falling apart, stir in the spinach and simmer just until the spinach is wilted. Add black pepper. Serve hot.

This New Orleans classic is incredibly easy to prepare in a slow cooker. Try it as a side dish to roasted chicken, or as an entrée with a slice of cornbread.

Paired with a hunk of crusty bread, creamy split pea soup is comfort food that will warm you from the inside out.

Winter 2018

The ComPost | Just Food Co-op

17

Winter Activities December 6, 2018

December 21, 2018

December 15, 2018

Stop by the Co-op and create a

The Night The Lights Were Lit

fun craft during Winter Walk.

Come learn about the

There will be cake & there will

Cost: Free!

Roachdale Pioneers and create

be deals. Stop by and help us

Where: Just Food Co-op

a cookie-in-a-jar craft that you

celebrate our 14th birthday.

When: 5:00pm-6:30pm

can enjoy at home or give as a

Cost: Free!

gift.

Where: Just Food Co-op

Cost: Free!

Cake: 10am-12pm

Winter Walk Kids Craft

Where: Just Food Co-op When: 9:00am-12:00pm

18

The ComPost | Just Food Co-op

Winter 2018

Just Food's 14th Birthday Celebration

Keep In Mind Dates To Remember

Dates To Remember

December 4, 2018

TwoAd Tuesday

Seasonal Hours

Did You Know

December 24, 2018, 7am-4pm

Just Food Co-op is Expanding?

December 18, 2018

December 25, 2018 Closed

During the month of November &

January 15, 2019

December 31, 2018 Open

December we hit pause to allow space

January 29, 2019

January 1, 2018 Closed

for the holidays. We will be starting

February 12, 2019

again, full force in January with our

February 26, 2019

Dates To Remember for

Capital Campaign.

Dates To Remember for

December 19, 2018

Owners may buy C Shares to

January 16, 2019

invest in the expansion project.

Fill It Fresh

Board Meetings

December 12, 2018

February 20, 2019

January 9, 2019

Remember to email Sherri at gm@

Not an Owner?: It's a one-time

February 13, 2019

justfood.coop least 1 week in advance to

investment of $125

Take 10% off your cooler bag of fresh

be put on the schedule if you would like

items. Learn more on our blog.

to attend a Board Meeting.

Dates To Remember For

Dates To Remember for

December 20, 2018

December 1, 2018

Unable to Contribute Large Amounts?: Don't worry! As the project moves

Wellness Third Thurs.

Coffee With The Board

January 17, 2019

January 5, 2019

February 21, 2019

February 2, 2019

Take 5% off Suppliments & Body Care

Enjoy coffee and a treat and come talk

forward, we will be doing Round Up at the Register for specific items - you may contribute any amount at the register.

to your Board Members about the store.

Dates To Remember For

Sample Saturdays December 8, 2018 January 12, 2019 February 9, 2019 Sample items and speak to our vendors about your favorite prodcuts.

Winter 2018

  The ComPost | Just Food Co-op 

19

516 Water Street S Northfield, MN 55057 507-650-0106 justfood.coop Open Daily 7am - 9pm

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