What's For Dinner?

What’s For Dinner This Week?

Vegetables: Baby Bok Choy, Zucchini, Green Beans, Sweet Corn, Bell Peppers

Found in the produce aisle.

• Steam into grain cereal for breakfast with liquid and a lid when heating up, or at the end of cooking if preparing in small batches
• Blend or juice as a beverage
• Create a salad with a base of greens, adding as many chopped or grated vegetables as you can fit into the bowl
• Chop and enjoy raw with or in snack dip
• Lightly cook and season as a side dish with meat, grain, or legume, or as a main dish
• Top a pizza or flatbread

Fruits: Peaches, Nectarines, Plums, Limes

Found in the produce aisle.

• Steam with or add fresh to grain cereal or yogurt for breakfast
• Eat whole as a snack
• Bake with seasonings or herbs as a snack or breakfast
• Add raw to salad
• Add mashed to sparkling water for a refreshing beverage

Herb: Scallion

Found in the produce aisle.

• Add to marinades and cooking liquids
• Enjoy raw in salads
• Top a pizza or flatbread

Grain: Jasmine Rice, Rice Noodles

Found in the bulk aisle and pasta aisle.

• Use as a base for breakfast cereal, adding fruit or vegetables, soaked nuts or seeds, fermented dairy, and maybe a little maple syrup or honey
• Add savory herbs and seasonings, or cook in flavorful stock, to use as a side dish or base for lunch or dinner, topped with protein and vegetables

Legume: Sprouted Mung Beans

Mung Beans and Sprouting Guide found in the bulk aisle.

• Puree into a snack dip with spices, herbs, and your oil of choice
• Use cold with herbs, oil, and diced fresh vegetables as a salad
• Mash as filler for wraps or tacos
• Add to soups or salads
• Mix with vegetables as main dish or base for protein of your choice
• Quick Fix: Tru Roots Sprouted Mung Beans, found in the dinner aisle

Nut or Seed: Peanuts, Sesame Seeds

Found in the bulk or Macrobiotic aisles.

• Eat whole as a snack
• Add to grain cereal or yogurt with breakfast for protein and fiber
• Add to salads
• Use as a crust for protein of your choice in a main dish
• Puree with butter to make a flour-free crust for fruit tarts or quiche
• Add to baked goods

Meat: Shrimp, Ground Pork

Found in the meat freezer.

• Serve as a main dish with vegetables, adding grain or legume sides if you choose
• Shred into a wrap or taco with leftover vegetables, herbs, and snack dip topping
• Top a pizza or flatbread
• See our Pad Thai recipe

Vegan Option: Tempeh

Found in the middle refrigerator along the back wall.

• Season and sautee
• See our Pad Thai recipe

Dairy: Join us for Pizza Week, 8/27 – 9/1, and Dairy Tastings 8/30, 8/31, and 9/1

Fermented Food: Deep Root Daikon Radish

Found in the refrigerator near miso and kvass.

• As a side dish/condiment with any meal
• Add to salads or wraps
• As a snack

Hot/Cold Beverage: Limeade

Limes found in produce aisle; sparkling water found in aisle three; stevia in aisle one.

• Combine sparkling water with juice of one lime and 1-2 drops stevia or orange stevia

Condiment: Tamari or Shoyu

Found in the condiments aisle.

• Make salad dressing with oil and herbs
• Marinate meats, vegetables, or legumes
• Add to braising liquid or purees for flavor

Spice: Heirloom Hot Peppers, Cayenne

Heirloom peppers found in the produce aisle; cayenne found in bulk herbs, aisle three.

• Add to salads, meats, snack dips, or baked goods for flavor

Baked Good: 2011 Stone Fruit Cobbler-Off Recipes (below)

Stone fruits found in the produce aisle, baking supplies in aisle one.

• Add chia or flax for added Omega-3’s and fiber

Thai Peanut Dipping Sauce

from FineCooks.com

(http://finecooks.com/2009/10/gluten-free-thai-spring-rolls-and.html)

1 1/4 Cup of fresh roasted peanuts

1/3 Cup water

1 tsp gluten-free soy sauce

2 tsp sesame oil

1/4 Cup brown sugar

2 Tbsp fish sauce

1 1/2 tsp chili sauce

½ tsp tamarind paste* (As a substitute, mix juice of 1 lime with the brown sugar to achieve that tangy-sweetness. )

Add all ingredients to a blender, and puree until smooth. Adjust the ingredients to taste.  (*Not available at Harvest Market)

Peanut Chicken- or Shrimp-Broccoli Stir Fry

from Gluten Free Goddess

(http://glutenfreegoddess.blogspot.com/2006/01/peanut-chicken-broccoli-stir-fry.html)

2 ½ – 3 Cups cooked brown rice (put the rice on while you prepare the stir-fry)

2 Tbsp coconut oil

1 Tbsp red or green Thai Kitchen curry paste – hot or mild, to taste (start with less if you prefer it mild)

1 Tbsp fresh ginger, grated

1 red onion, sliced or diced, as you like

4 cloves garlic, minced

2-3 Cups chicken pieces (if using raw chicken, take proper handling precautions)

2 Cups broccoli florets

1 large red bell pepper, cored, sliced thinly

2 medium carrots, cut into matchsticks

2 Cups thinly shredded cabbage

For the sauce, combine:

Warm, gluten-free chicken broth

4-5 Tbsp smooth natural peanut butter

1 Tbsp wheat free tamari sauce, or balsamic vinegar for soy-free

juice from one fresh lime

pinch of crushed red pepper flakes

When the rice is almost done, heat the oil over medium-high heat in a large wok (or large, deep skillet) and stir in the curry paste and ginger; cook for a minute to infuse the oil. Add in the onion and cook for 5 minutes, until softened. Add the garlic and chicken and stir-fry briefly until it starts to turn a bit golden. Toss in the veggies and do some more stirring.

After a minute or two, add the peanut sauce (after tasting for spice) and continue to stir and cook until the chicken is done (no longer pink inside) and the veggies are tender-crisp. Don’t overcook – stir-fried veggies are best with a fresh, slightly crisp bite. Fluff the rice and divide between four warmed bowls. Spoon the peanut chicken and vegetables on top. Get every last drop of the sauce.

Pad Thai

1 package Fresh or dried rice noodles

1 Tbsp rice vinegar

1 Tbsp Coconut palm sugar (or another sugar)

2 eggs, beaten

½ Cup Roasted peanuts

1 Tbsp Fish sauce

1 Cup fresh Bean sprouts

2 cloves garlic, minced

pinch Dried chilies

juice of 1 lime

3 Tbsp neutral oil (such as peanut or grapeseed), divided

1 lb ground pork

3-4 green onions, chopped (greens and whites)

1 Tbsp grated fresh ginger

Cook noodles as per the package directions.

Combine fish sauce, vinegar and sugar in a bowl. Set aside.

Heat 1 Tbsp oil in large nonstick skillet or wok over medium heat. Add pork and cook until browned. Stir with a wooden spoon to break it up as you go. Transfer to a bowl and set aside.

Add remaining 2 Tbsp oil to skillet. Add green onions, ginger and crushed red pepper. Cook, stirring consistently, until browned. Add eggs and cook, stirring gently with a wooden spoon until they are just set. Add noodles, pork, and bean sprouts; cook until the mixture is hot and browned. Stir in your fish sauce dressing. Cook the mixture, still stirring, for about another 2 minutes more. Serve with peanuts.

Summer Fruit Cobblers:

Kim’s

Crust:
1 Cup dry almonds

1 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp sea salt

1 Cup pitted semi-soft dates

Filling:

4 Cups blueberries

1/4 Cup maple syrup (optional)

Put all crust ingredients in a food processor to make the crumble then take half of the crumble out into the pie plate. Next, put all the filling ingredients in a bowl and stir it all together.  Then add it to the pie plate.  Finally, add the remaining crumble on top and then stir all the ingredients together carefully.

Marguerite’s

12-15 medium yellow peaches

1 ½ pounds fresh cherries

2 Cups almond flour

1 Cup coconut oil

¼ Cup maple syrup

3 Tbsp almond extract

freshly grated nutmeg

salt

Preheat oven to 400 F.  This cobbler begins with soaking the fresh cherries in almond extract.  Gently rinse the cherries in cold water.  In a medium sized bowl, pit the cherries by hand.  Stir in the almond extract.  Next, cut the ripe peaches into half-inch pieces. Oil your favorite large baking dish and pile on the peaches.  In a separate bowl combine the almond flour, coconut oil, maple syrup and a generous pinch of salt.  Mix well with your hands, allowing the oil and almond flour to clump together.  Place the soaked cherries on top of the peaches, followed by the almond flour mixture.  Finally, grated half of a piece of nutmeg on top and sprinkle on another generous pinch of salt.  Bake for 45 minutes at 400 degrees.

Kate’s

10 nectarines, sliced (not peeled)

1 Cup plus 2 Tbsp almond flour

3/4 Cup shredded unsweetened coconut

3/4 Cup gluten-free rolled oats

1 Cup raw pecans, finely chopped

1 1/2 sticks organic butter

1/4 Cup organic brown sugar

2 Tbsp honey

2 Tbsp fresh-squeezed organic lemon juice

1/2 tsp cinnamon

1/2 tsp sea salt

Preheat oven to 350 degrees.  Butter a very large baking or casserole dish.  Line the bottom with sliced nectarines.  Pour 1/2 stick melted butter, 2 Tbsp lemon juice, 2 Tbsp almond flour, and 2 Tbsp honey over the nectarines and stir until evenly coated.

In a separate bowl combine remaining almond flour, shredded coconut, rolled oats, chopped pecans, brown sugar, cinnamon, salt, and cold butter chopped into small pieces.  Work mixture with hands until fully combined and is a crumbly but very moist in texture.  Spread on top of nectarines and pat down until nectarines are fully covered.  Bake for 25 minutes or until topping is browned (ovens may vary).   Serve warm with vanilla ice cream or homemade whipped cream.

Emma’s

Filling:

11 large peaches, peeled and sliced

¼ Cup brown sugar

2 Tbsp butter

2 Tbsp vanilla extract

2 Tbsp water

1 Tbsp Now beef gelatin powder (or sub vegan gelatin)

¼ tsp cinnamon

Topping:

2 Cups Pamela’s gluten-free chocolate mini cookies, crumbled up

(or use any crispy gluten free cookies, vanilla or chocolate)

¼ Cup org brown sugar

¼ Cup partially melted unsalted, whipped butter

Dissolve gelatin in water. Put peaches, butter, brown sugar, vanilla, cinnamon, and gelatin mixture in pot. Cook on stove at low heat, stirring occasionally, and simmer for 1-2 hours. Take off stove, pour into square glass pan. Let mixture cool. Mix together all topping ingredients and pour over cooled peaches. That’s it!

Staci’s

Biscuit Top:

2 Cups all-purpose flour

1 Tbsp baking flour

½ tsp baking soda

1 tsp salt

1 stick butter

1 Cup buttermilk

Filling:

4 Cups peeled & sliced peaches

½ Cup brown sugar

1 tsp cinnamon

1 tsp vanilla

1 tsp flour

Preheat oven to 375. Generously butter a 1 ½ quart baking dish. Place sliced peaches in dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix and spread gently. Bake 10 minutes. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cold butter, pulse until mixture is the texture of coarse meal. Add buttermilk, pulse until dough is moistened. Drop spoonfuls onto heated peach mixture. Baked about 25 minutes.

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