September 2005

Newsletter Home

<< Prev    Next >>


Customer Comments

General Manager's Report

Board Report

Election Information: Board Candidate Statements and Proposed Budget Details

2005 Annual Membership Meeting Recap

Produce News: The Effects of Chemicals on Our Foods

Specials Information

Eating Well, Being Well and Having Fun While You're At It!: The Food for Thought Festival

Book & Housewares News

Health & Wellness News: Teas

Recipes & Drink Recommendations

Organics: In Our Beds, On Our Bodies and On Our Minds

Producer Profile: Rishi Tea

Putting Your Organic Garden to Bed

Member Services News: Our Annual Farm Tour


Community Calendar

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


Anselmi San Vincenzo
Steely and superclean with apple, banana and fresh pears. Medium- to full-bodied with refreshing fruit and a medium finish.

Zenato Pinot Grigio
Pale yellow in color with greenish highlights, this is a wine to be enjoyed while it is young and shows the freshest fruit. Refreshing and soft with a smooth, dry finish.

Di Lenardo Pinot Grigio
Straw yellow, elegant and refined on the nose with complex fruit aromas.

Falesco Vitiano
This is a young red wine with explosive, luscious aromas. This versatile red is at its best in its youth when the fresh fruit character is most evident.

Di Majo Sangiovese
This Sangiovese exhibits a fresh bouquet of violets and woodland berries. It is smooth and refreshing on the palate with loads of ripe fruit and represents an excellent value.

San Quirico Vernaccia
This wine exhibits the spicy characteristics of the grape; the nose is very penetrating. On the palate the wine is crisp, dry and refreshing with a slightly bitter aftertaste and perfect acidity.

Corn-Stuffed Peppers
Recipe courtesy of the Co-op Advantage Program (CAP)
This delicious vegetarian recipe serves double-duty: You can make it as a side dish by cutting the peppers in half, or as an entrée by using the peppers whole. Serves 4 as a main dish or 8 as a side dish.

4 medium-to-large green peppers
2 cups frozen corn kernels, thawed
1 cup canned black-eyed peas, drained and rinsed
1/2 cup shredded cheddar cheese
1 tablespoon chopped jalapeño pepper, fresh or pickled (optional)
1 tablespoon chopped fresh cilantro (optional)
1/2 teaspoon salt
1 tablespoon butter

Directions: Preheat oven to 375º. Cut peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch 5 minutes in pot of boiling water, remove and drain. In small bowl, combine corn, blackeyed peas, cheese, jalapeño pepper, cilantro and salt. Mix gently. Divide mixture evenly between peppers, dot with butter and sprinkle with paprika. Place peppers in baking dish, add a little water to keep them moist. Bake 20 minutes, serve hot.

Star Recommends: San Quirico Vernaccia

Grilled Mediterranean Tofu Eggplant Stacks
Recipe courtesy of the Co-op Advantage Program (CAP)

1 pound extra firm tofu, drained
1 large garlic clove, pressed
1 tablespoon fresh thyme and/or rosemary, minced
1/2 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil, divided
1 medium eggplant, sliced in 1/2 inch thick pieces
3 ounces Chevre or soy cheese, sliced

Directions: Slice tofu in 8 slices, across the short side. Wrap tofu in clean towel, lay a cutting board over tofu and gently press out liquid. Mince herbs and garlic together, then add salt and use the side of your knife to further mash and smear on the cutting board so mixture is paste-like. Mix with vinegar and 1 tablespoon of the oil and rub on tofu. Marinade for one hour or overnight. Preheat grill. Brush remaining oil on eggplant slices. Grill them over medium heat for about 5 minutes per side, they should be marked and soft. Grill tofu at the same time, oil grate well before grilling. Put on a plate, and create the stacks by layering eggplant, tofu and cheese. If necessary, place the stacks back on
the grill just to melt the cheese, about 3 minutes. Serve hot.

Star Recommends: Di Majo Sangiovese

Grilled Tofu and Vegetable Antipasta
Recipe courtesy of the Co-op Advantage Program (CAP)
Makes about four servings.

6 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 clove garlic, minced
3/4 teaspoon each salt and pepper, divided
1 pound firm tofu
4 portobello mushrooms (about 1 pound), stems removed
4 green onions, trimmed to 8 inch length
2 zucchinis, cut in half lengthwise
1 each sweet red and yellow pepper, cored, seeded and cut into quarters
1 tablespoon fresh basil, chopped

Directions: In small bowl, whisk together 3 tablespoons oil, balsamic vinegar, garlic and 1/4 teaspoon each salt and pepper; set aside. Drain tofu on paper towels; cut in half lengthwise and set aside. Place mushroom caps, green onions, zucchini and peppers in large bowl. In small bowl, whisk together remaining oil, salt and pepper. Add basil. Brush 1 tablespoon over tofu. Add remainder to vegetables; toss to coat. Place zucchini, peppers, green onions and tofu on greased grill over medium-high heat; close lid and grill for 5 minutes. Turn vegetables and tofu. Add mushrooms; close lid and grill, turning mushrooms once, until vegetables are tender-crisp and tofu and mushrooms are browned, about 5 minutes longer. Cut tofu into bite-size pieces; place on large platter. Slice zucchini and mushrooms; place on platter. Arrange green onions and peppers alongside. Drizzle with balsamic vinaigrette.

Star Recommends: Falesco Vitiano

Insalata Caprese
Recipe courtesy of the Co-op Advantage Program (CAP)

2 large, fresh tomatoes, preferably unrefrigerated, locally grown and in season, sliced 1/4 inch thick
1/2 pound fresh mozzarella, large size, “fior de latte” (cow’s milk) variety, drained and sliced
1/4 inch thick
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
Salt and fresh black pepper

Directions: In a circular pattern following the edge of the plate, alternate slices of the fresh mozzarella and tomatoes. Sprinkle liberally with torn or sliced (chiffonade) basil. Sprinkle with salt and fresh ground black pepper to taste. Just before serving, drizzle your best extra virgin olive oil over the salad. (If the salad is dressed too early, it will get soggy.) Serves four. Best enjoyed “al fresco” with a side of hearth-baked bread.

Star Recommends: Di Lenardo Pinot Grigio

Pasta Puttanesca Fresca
Robin Asbell, Natural Foods Chef; Recipe courtesy of the Co-op Advantage Program (CAP)

4 cloves garlic, minced
1/4 cup extra virgin olive oil
8 whole Roma tomatoes, seeded and chopped
6 whole pepperocini peppers, drained and chopped
3 tablespoons capers, drained
1/2 cup olives, oil cured or kalamata, pitted
1/2 teaspoon salt
8 ounces angel hair pasta
3/4 cup fresh basil, slivered

Directions: In a large serving bowl, mix the garlic, olive oil, tomatoes, pepperocini, capers, olives, and salt. Let marinate for 30 minutes. Cook pasta, drain very well, and toss with the tomatoes in the bowl. Cover with fresh basil and serve immediately. Makes 4 servings.

Star Recommends:
Zenato Pinot Grigio

Salad Nicoise
Recipe courtesy of the Co-op Advantage Program (CAP)
This salad is full of superfoods that provide a good source of antioxidants, fiber and protein. For a vegetarian option, substitute the tuna with your favorite tempeh or baked tofu. Serves 4 to 6.

6 small red new potatoes
1 pound green beans, trimmed
8 ounces mixed greens
2 large tomatoes, each cut into 8 wedges
3 hard boiled eggs, quartered
1/2 cup black olives
1 (6-ounce) can Natural Sea Tuna
3 tablespoons red wine vinegar
2 teaspoons Dijon Mustard
1 teaspoon garlic, smashed with
salt until paste
Pepper to taste
9 tablespoons extra virgin olive oil

Directions: In a large pot of salted, boiling water, cook potatoes until tender, about 10 minutes. Remove and drain. Slice into 1/2 inch slices. In the same pot of boiling water, add green beans and continue cooking until beans are crisp tender, about 2 -3 minutes. Drain beans, rinse with cold water and dry.

On a large platter, place mIxed greens. Arrange potato slices, beans, tomatoes, eggs, olives and tuna decoratively on greens. In a bowl, whisk together vinegar, mustard, garlic, and pepper. Drizzle in olive oil while whisking constantly, then drizzle vinaigrette over salad.

Star Recommends: Anselmi San Vincenzo