Bevs with a Boost

Immune Boosting

Watermelon is high in glutathione, a powerful antioxidant that supports our immune system. Strawberries bring potent polyphenols and vitamin C to the table!

Glow Tonic

  • 1 cup seedless watermelon
  • 1 cup strawberries
  • Handful of basil or mint leaves
  • 2 tbsp honey
  • 2 cups ice 

Add all ingredients to a blender and blend until slushy texture is achieved. Sip and be well!

Energy Boosting

Antioxidants in dark chocolate help increase blood flow throughout the body, delivering more oxygen to the brain and muscles. There is evidence to suggest maca may be energy boosting as well!

Maca Mocha 

  • 1 ¾  cup almond milk or regular milk
  • 1 ½ tbsp cacao powder
  • 1 tbsp maca powder
  • Pinch ground cinnamon
  • 1 tsp pure vanilla extract
  • 1-2 tbsp maple syrup or honey

Heat all ingredients in a pot over medium heat. Whisk or blend for frothiness. Can be poured over ice. Drink and say to yourself, “I got this!”

Mood Boosting

Bananas, rich in mood boosting Vitamin B6, combined with fiber- and iron-rich oats will keep your spirits up all day!

Gone Bananas

  • 1 large ripe banana
  • 1 cup oat milk
  • ½ tsp vanilla extract
  • Sprinkle of cinnamon

Blend together in a high-powered blender until smooth. Feel good!

Sleep Boosting

Kiwis are rich in serotonin and antioxidants, both of which have been linked to improving sleep quality when ingested before bed. Combine with the powers of sleepiness inducing chamomile!

Kiwi Chamomile Lemonade

  • 1 large ripe kiwi, peeled
  • ¼ cup freshly squeezed lemon juice
  • 1-2 tbsp honey
  • 1 ½ cups brewed chamomile tea, cooled
  • Ice for serving

Add all ingredients except ice to a blender. Blend until smooth. Pour over ice on hot summer nights when sleep eludes you. Sweet dreams.

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Hello Spring Produce!

a sight for sore eyes

With warming weather and blooming flowers comes local Spring produce! Learn about the season’s staples and what you can do with them.

Click on each image to go to the recipe. 

Arugula

Arugula is a member of the mustard family with peppery, nutty flavors. Like other dark, leafy greens, arugula is filled to the brim with fiber, antioxidants, and vitamin K.

Augula Salad Pizza

Springtime Pesto

Citrus and Arugula Salad with Balsamic Dressing

Asparagus

Asparagus is a Spring staple! Its mildly grassy and sweet flavor works in many applications. Asparagus has more glutathione, a powerful antioxidant, than any other fruit or vegetable.

 

Asparagus and Bell Pepper Quiche

Asparagus Stir-Fry

Broiled Asparagus with Cotija

Beets

Raw beets have flesh that is dense, aqueous, and crunchy. When cooked, beets develop a tender, toothsome texture with a mildly sweet, earthy flavor. Red beets are earthier than golden beets. You can even eat the beet greens – they taste like Swiss chard. Beets contain vitamins, minerals, antioxidants, and plenty of fiber!

Banana Beet Muffins

Roasted Beet and Fennel Soup

Carrots

Carrot flesh is dense, crisp, and snappy. Carrots have a sweet, earthy flavor, which intensifies when cooked. The leaves are edible too – use in place of parlsey or in pesto. Carrots are an excellent source or vitamins A and C. 

Moroccan Carrot and Radish Salad

Carrot and Pea Fritters with Raita

Maple Glazed Carrots

Garlic

Raw garlic is known for its pungent flavor and aroma, which intensifies when chopping, pressing, or pureeing. Cooking garlic mellows its sharpness and roasting it brings a wonderfully sweet flavor to the foreground.

Salad Pizza with Roasted Garlic

Roasted Garlic Aioli

Leeks

Leeks have an earthy, mild onion flavor and are considered the sweetest and most mild member of the onion family. Raw leeks are crunchy while cooked leeks take on a silky texture. Leeks are a good source of iron, vitamin C, and folate. 

Savory Noodle Kugel with Leeks

Potato Leek Soup with Gruyere

Peas

Spring peas are sweet and can be eaten fresh, cooked, or dried. They are also a first-rate source of plant-based protein!

Charred Snap Peas with Mint and Lemon

Vegan Split Pea Soup with Rosemary

Weeknight Ravioli with Peas and Ham

Potatoes

With earthy, buttery insides potatoes are one of the most versatile veggies! You can roast, grill, fry, mash, sauté, and boil them. Potatoes can also be prepared alongside so many cuisines. Potatoes contain vitamin C, fiber, and potassium! 

Parmesan Herb Crusted Potatoes

Mashed Potato and Bacon Pizza

Potato and Kale Tart

Radishes

Radishes, known for their peppery, crisp, white flesh, can be eaten raw or cooked. Slice thin to add a nice bite to salads, tacos, or pizza. You can also roast, braise, grill or pickle to bring out the more subtle sweet and earthy flavors. Radishes also contain enzymes which aid in digestion!

Lentil Salad with Radishes

Radish and Carrot Kimchi

Rhubarb

Rhubarb has a texture similar to celery, but the flavor is tart and astringent, which is why it’s often cooked down with sugar in sweet preparations. Rhubarb leaves are toxic with no safe culinary application. Rhubarb’s pink stalks are high in vitamin C, B-Complex vitamins, fiber, calcium, and potassium.

Rhubarb, Strawberry, and Sage Empanadas

Grilled Pork Tenderloin with Rhubarb BBQ Sauce

Super Simple Rhubarb Crisp

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How to Pi Day

3/14 is Pi Day

On Pi Day we celebrate by eating pie and pizza. We are eating circles, when really we should be eating half of a circle. 

The easiest way to ensure that you eat a pi amount of pie is to eat hand pies! They are naturally half circles. 

 

Controversial Opinion:

You can eat an entire Pie on Tao Day, 6/28

The Crust

Universal Basic Pie Crust

This Pie Crust is great for sweet or savory pies. It is easy to make and easy to mold. This is the pie crust for everyone (who can eat eggs). 

Ultra Flaky Crust

This recipe is delectable but delicate. In order to prevent the crust from cracking, you will need a high dexterity roll. This recipe is easily made vegan or gluten-free.

The Filling

Medeterrainian 

This tangy pie is full of spinach, artichoke hearts, and cheese. What more could you ask for?

Minestrone Inspired Pie

This minestrone inspired handpie is loaded with protein and fiber. Choose a few from the listed grains, all combinations will give a nutrient dense, filling pie.

Shephard’s Pie

Classic filling with mashed potatoes in a single serving size. 

Pizza Pie

It’s almost a calzone.

Mushroom

Have some fun…gus with this one. Use any and all the mushrooms you want. 

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St. Patrick’s Day Recipes

Recipes for St. Patrick’s Day

Slow Cooker Corned Beef and Cabbage

Irish Soda Bread

Irish Bangers and Mash

Vegan Minty Matcha Shake

Parmesan Herb Crusted Potatoes

Cheddar and Ale Soup

Potato Leek Soup with Gruyere

Chocolate Stout Sheet Cake

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Naturally Pink 3 Course Meal

THINK PINK

A themed dinner is always fun, especially if you’re taking the time to make a meal from scratch for yourself or a loved one. With Valentine’s Day (or Palentine’s/Galentine’s Day) right around the corner, a Naturally Pink Three Course Dinner seems all too appropriate. Luckily for us, the natural world is full of pink foods so you won’t find any artificial dyes in these recipes. 

On The Menu

Love Potion Cocktail

Balsamic Roasted Beet & Goat Cheese Salad

Pink Sauce Pasta

Pink Lemonade Bars

Love Potion Cocktail

Gently sweet and bubbly, this blushing pink cocktail gets its beautiful color from homemade blackberry thyme syrup. If you’d like a non-alcoholic version, substitute the bubbly with sparkling water or plain kombucha. 

Balsamic Roasted Beet & Goat Cheese Salad

You can’t have a pink meal without including beets! These beets are for people who don’t like beets: Their earthy-sweet beet flavor is hemmed in perfectly with sharp, acidic balsamic vinegar. Peppery arugula, a touch of lemon, and tangy goat cheese give a lovely balance to this salad.

Pink Sauce Pasta

Pink sauce is a hybrid pasta pauce that combines traditional red sauce and white cream sauce for a pasta that is delicious, complex, and rich without being heavy. Even though you’re making the sauce from scratch, this dish comes together quickly with a big payoff.

Pink Lemonade Bars

Fresh raspberries make these traditional lemon bars vibrant pink. You can make the filling and crust ahead of time, assemble and toss in the oven in when you’re ready. This is a great recipe for home bakers to try – you’ll learn a few tricks without getting overwhelmed!

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Edible Flower Shortbread Cookies

Edible Flower Shortbread Cookies

These sophisticated little cookies are the perfect combination of flavor and style. The dough is orange-scented and adorned with edible flowers and herbs making them a touch whimsical and very beautiful. You can make these elegant cookies for almost any occasion that calls for a touch of fanciness or just because.

Edible Flowers

When choosing which flowers you want to adorn your cookies with, be careful to ensure they are safe to eat. Do not pick flowers which have been treated with pesticides or are growing on the side of the road. You can buy fresh edible flowers or use dried edible flowers for your shortbreads. Below is a list of common edible flowers.

  • arugula
  • basil
  • begonia
  • calendula
  • chamomile
  • chrysanthemum
  • cornflower
  • dandelion
  • day lily
  • dianthus
  • lavender
  • lilac
  • marigold
  • nasturtium
  • pansy
  • rose
  • rosemary
  • safflower
  • sage
  • violet

This list is not exhaustive. Always research whether a flower or plant is safe to eat prior to eating it as some plants, flowers, or parts of the plant or flower can be poisonous.

We chose pansy, rosemary blossoms, and mint for these shortbreads, but you can get creative! Dried pink rose petals and other dried edible flowers and herbs can be added to the dough or used as decoration.

Orange-Scented Edible Flower Shortbread Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter at room temp
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • 1 tbsp vanilla extract
  • zest from one orange
  • assorted fresh flowers and herbs of your choosing

Equipment

  • food processor
  • parchment paper
  • heavy opbject like a large book
  • round cookie cutter or mason jar lid

Instructions

  1. Pulse sugar and butter in a food processor until completely combined.
  2. Add the flour, vanilla extract, and orange zest to the food processor. Pulse 20 times and then run the processor briefly, just until the dough comes together in a ball or a few small balls.
  3. Prepare two cookie sheets by lining them with parchment paper. Turn the dough out onto a well floured surface. Roll out dough to 1/8 to 1/4 inch thick. Cut out cookies using a round cookie cutter or mason jar lid. Make sure cookie cutter and rolling pin are well floured to prevent the dough from sticking. 
  4. Place cookies on cookie sheets and refrigerate for at least 30 minutes. Alternately, you can freeze for 10 minutes. Preheat oven to 325 degrees F. 
  5. While the cookies are chilling, place flowers on a sheet of parchment paper. Cover them with another sheet and set a heavy object on top to flatten. 
  6. When the cookies are done chilling bake for 8-10 minutes. Only bake 1 tray at a time. They will not brown and will be quite soft when you remove them, but they will firm up. When you pull them out of the oven, work quickly to gently press flowers onto the top of the hot cookies. You don’t need to press too hard, the heat will do most of the work. Allow to cool completely.  
  7. Store cookies in an airtight container on your counter for 3-4 days. 

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National Pizza Day

It’s National Pizza Day!

Feb 9th, 2021 – Craft the perfect vegan crust from sratch or grab your favorite store-bought dough for an easy and delicious weeknight celebration!

Chevre, Fig, and Honey Pizza

Figs may not be in season, but you can substitute with apples! 

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DFC’s Souper Bowl At Home

Welcome to the Davis Food Co-op’s Souper Bowl From Home!

 

Two soups go head to head, one soup reigns supreme, you get to eat a lot of delicious soup

 

In years past, the Davis Food Co-op’s Souper Bowl has drawn large crowds of soup-lovin’ folks to try tasty stews from Davis’ favorite eateries. This year, we invite you to Souper Bowl at home! Below you’ll find two soup recipes. Make one or both and let us know what you think! We’ll post a poll on our Instagram stories on Sunday, February 7th, to find out who wins. 

In this year’s Souper Bowl two soups battle it out: Cuban Style Chicken Noodle vs. Kansas City Steak Soup.

Cuban Style Chicken Noodle

This Cuban-inspired Chicken Noodle Soup is for the soul. Chicken thighs and potatoes make it hearty with bright flavors of lemon and tomato.

Ingedients
  • 8 boneless skinless chicken thighs
  • 2 8-oz cans tomato sauce
  • 1 tbsp salt
  • 1/2 onion, chopped
  • 3 large carrots, chopped
  • 1 large russet potato, cut into 1 inch cubes 
  • 5 cups chicken broth
  • 5 cups water
  • 1 and 1/2 tsp dried oregano
  • Juice from 1/2 large lemon
  • 7 oz cut fideo or spaghetti noodles (if using spaghetti, break up into 2 inch pieces)
  • Cilantro, green onion, and lemon wedges for garnish
Instructions
  1. To a large stock pot, add chicken, tomatoes sauce, salt, onion, carrots, potato, chicken broth, and water. Stir, cover, and bring to a rolling boil. Then reduce heat and simmer, covered, for 45 minutes. 
  2. After 45 minutes, remove the chicken thighs using tongs. Shred the chicken using two forks to pull apart the tender meat. Return to pot. Add lemon juice, oregano, and fideo. Bring to a boil, cover, and cook for 9-11 minutes or until noodles are tender. 
  3. Garnish with cilantro leaves, green onion, and serve with a lemon wedge. 

Kansas City Steak Soup

This soup celebrates one of the things Kansas City is best known for: BBQ. It tastes like it’s been simmering all day, but this recipe comes together in less than 45 minutes! 

Ingedients
  • 1 ½ pounds ground sirloin
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 3 1/2 cups beef broth or stock, divided 
  • 28 oz can diced tomatoes with juice
  • 10 oz bag frozen mixed veggies
  • 2 tbsp Kansas City style BBQ sauce (sweet and thick with a molasses or brown sugar base)
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
Instructions
  1. In a large stock pot, add beef, onion, and celery. Brown beef and cook vegetables over medium heat for 8 minutes or until veggies are tender. Drain off liquid and return to heat. 
  2. Add half of the beef broth, tomatoes, frozen veggies, BBQ sauce, Worcestershire, bay leaves, salt, and pepper. Bring to a boil then reduce heat and simmer for, covered, for 20 minutes. 
  3. In the meantime, wisk together flour and remaining beef broth. After the soup has simmered for 20 minutes, add flour and broth mixture to pot. Stir well. Cook until thickened and bubbly, about 5 minutes. Serve immediately. 

 

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