October 2004

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Deli News
Another Classic Deli Recipes

by Dan Moore, Deli Manager

Last year for Member Appreciation Month we decided to provide our loyal Reader readers with the recipe for Kung Pao Tofu, easily our most popular recipe by far. The response was very positive, so this year we’re going to give you another of the deli’s all-time most popular recipes. It’s also, not coincidentally, the second-most requested recipe from Co-op shoppers. I’ve mailed copies of it to Seattle, Kentucky, and Texas, among other places, and we sent it out to co-ops throughout the Midwest last November as our entry in the popular Co-op Shares program. The only drawback to this’s so easy that it’s going to make for a short article. Sorry, Liz.

So here you go, in honor of the thousands of you who have bought thousands of pounds of it over the years, the recipe for Jeff’s Vegan “Cheesy” Bowties (greatly reduced from its original size) for your cooking pleasure.

Jeff’s Vegan “Cheesy” Bowties
1 pound farfalle pasta, cooked
1 bunch spinach, rinsed,
drained, and chopped
2 medium tomatoes, chopped
1 medium red onion, diced
1/2 cup olive oil
4 cloves garlic, minced
1/3 cup balsamic vinegar
1 tsp salt
1/2 cup nutritional yeast
Directions: In a small bowl combine olive oil, garlic, balsamic vinegar, and salt.
Mix thoroughly.
Add the nutritional yeast and stir until it is dissolved and you have a creamy paste.
Add to pasta and stir to coat well.
Add vegetables and mix again.

Cheesy Bowties on sale
That’s it, about 20 minutes worth of work on a recipe that when served fresh will wow your friends—vegan or not. But, for those of you without the time or inclination, we will have it in the case all October. And for those of you on a budget, it’ll be on sale during our Member Appreciation Days the 22nd through the 24th of the month.

Who is this elusive Jeff?
Finally, we get asked all the time if there really is a Jeff. The short answer is yes. The long answer is yes, but he was here long before most of us in the deli and left us only his name and fabulous recipe. While there are more than a few people around here who still do remember Jeff, we’re just thankful that he worked here in the first place—mostly because we eat as much of the bowties as everyone else.

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