April 2005

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Customer Comments

GM Report

Board Report

Produce News: Spring Asparagus and Brunch Ideas

Deli News: Field Roast Products

Off-site Kitchen News: Open for Business!

Book & Housewares News

Juice Bar & Bakery News:
Soy Protein Powder

Producer Profile: Earth Fire Products

Specials Information

Recipes & Drink Recommendations

Soy: Miracle Food or Poison

A Soy Primer

Ask the Midwife: Food-Borne Risks in Pregnancy

Upper Midwest Organic Farming Conference 2005 Staff Reflections

Brainstorming a Better Local Food System

Community Calendar

Drink Recommendations from Star Liquor
1209 Williamson Street, 255-8041

Take 10% off recommended beverages… Just show your member card at Star Liquor!


Gysler Weinheimer Riesling Kabinett
Airy, penetrating, and vibrant, this German Riesling has just the right acidity to match the texture of this dessert. Pear, peach, citrus, and mineral flavors wrap themselves tightly around a fine and focused palate.

Alain Paret Viognier
Complex aromas of acacia, white peaches and a hint of honey lead you into more of the same on the richly textured palate. Made from older vines by a Viognier specialist from the Northern Rhone.

Monkey Bay Sauvignon Blanc
A vibrant bouquet of citrus and tropical fruits welcomes you to a wine of elegance and style. The palate has an excellent texture showing flavors of tropical fruits, grapefruit, lemon, and apple. Delicious!

Brander “Early Release” Sauvignon Blanc
This is a nice, hefty Sauvignon Blanc. Tropical fruit and bright green citrus fruit flavors lead the way to a nice, lengthy finish for this California white.











Sautéed Tofu and Stinging Nettles with Baby Corn and Red Onion
Casey Clark, Chef at St. Benedict’s Monastery, Madison

2 cups tightly packed nettles leaves only (you can also use kale)
1 cup quartered baby corn (you can use frozen corn)
1 red onion quartered and sliced thin
1 block tofu cut into 4 blocks
1 small red pepper, minced
2 scallions, diced
1 Tbs. garlic, minced
3 Tbs. rice wine vinegar
3 Tbs. honey
3 Tbs. vegetable oil
2 tsp. shredded ginger
1 Tbs. soy sauce

Directions: Remove the water from tofu: Press the tofu by taking a cookie sheet placing two layers of paper towels on it, then place four blocks of tofu on the towels in a single layer then another towel over the tofu, then stack another cookie sheet over that towel and add about 5-10 pounds of weight on the cookie sheet. Press tofu for a least a half hour.

Mix the corn, onion, pepper and scallions together in a bowl. Mix the vinegar, honey, 2tsp of the oil and soy sauce together. Cut the pressed blocks of tofu into 1/2 inch chunks and sauté them in 1 Tbs. of the oil over medium high heat until brown. Remove them from the pan.
Add the garlic and nettles (or kale) and a few tablespoons of water and wilt the leaves but make sure not to scorch them, about 10 minutes. Add the vinegar honey mixture and bring to a bubbly stage. Add the tofu and vegetables and heat through. You can serve this cooled down as a salad or keep it hot and serve over brown rice, sprinkled with toasted sesame seeds.

Star Recommends: Brander “Early Release” Sauvignon Blanc

Spinach and Feta in Phyllo with Roasted Pepper Sauce
Linda Simon, RD, CPC; Dine In Personal Chef Service;

Makes 8 rolls (2 rolls per entrée serving).
2 10 oz pkg. frozen chopped spinach, thawed and squeezed
1 1/2 cup crumbled feta
12 oz lite Silken extra firm tofu, crumbled
2 Tbs. dehydrated onion flakes
1/2 teaspoon Mrs. DASH tomato, basil, garlic blend, optional
1 pkg. 9x14 inch phyllo sheets, thawed overnight in the fridge
cooking spray
2 Tbs. dried tomato
1/2 cup very hot water
2/3 cup roasted red pepper (jarred)
1 Tbs. balsamic vinegar

Directions: Heat oven to 425º. In a medium bowl, mix together the filling ingredients. To make rolls, layer three sheets of phyllo, each sprayed with cooking spray. Place 1/8th of the filling in the center of the phyllo, and make a roll. Place rolls on a cookie sheet and bake at 425 for about 15 minutes. Meanwhile, make the sauce. Rehydrate the dried tomato in the hot water. Place all sauce ingredients in a blender and process until smooth.

Star Recommends: Monkey Bay Sauvignon Blanc

Marinated Tempeh Skewers
Linda Simon, RD, CPC; Dine In Personal Chef Service;

Serves 2.
2 Tbs. lemon juice
2 Tbs. olive oil
1/2 cup soy sauce
1/2 cup red wine vinegar
1 1/2 teaspoon lemon pepper
1 1/2 teaspoon dried oregano
3 cloves garlic, crushed
freshly ground black pepper to taste
8 ounces tempeh, cut into 1-inch cubes
8 small mushrooms
8 cherry tomatoes
1 small onion, quartered and separated
1 green pepper, cut into chunks

Directions: Combine all of the marinade ingredients and whisk to combine. Pour marinade over tempeh and veggies. Refrigerate for at least an hour, or overnight is even better. Skewer tempeh cubes and veggies. Using two skewers for each kabob helps to keep everything from twisting when turning the kabobs. There are a couple of ways to cook these. Grill for 10-15 minutes. Or place kabobs on a rimmed cookie sheet and roast in a preheated 425º oven for 15-20 minutes, or skip the skewers and sauté until browned.

Star Recommends: Alain Paret Viognier

Key Lime Mousse
Linda Simon, RD, CPC; Dine In Personal Chef Service;

Serves 6.
1 12oz pkg. silken extra firm low fat tofu
1 14 oz can sweetened condensed milk
3 egg yolks
1/2 cup + 2 Tbs. key lime juice
1 lime for garnish
green and yellow food coloring, optional
whipping cream for garnish

Directions: Heat oven to 350º. Blend tofu, sweetened condensed milk, egg yolks, lime juice, and a few drops of food coloring in a blender until smooth. Pour into ramekins. Put ramekins into a 9x13 pan and fill this pan with 1 inch of hot water. Bake for 30 minutes. Remove ramekins from the water bath and cool in the refrigerator. Garnish with whipped cream and a fresh lime slice or wedge.

Star Recommends: Gysler Weinheimer Riesling Kabinett