Soup of the Day

Tuesday, Feb 28
Beef Barley Vegetable  (gluten free)
Wednesday, Mar 1

Turkey and Wild Rice

 

Thursday, Mar 2

Creamy Clam Chowder

Friday, Mar 3
tortilla soup
 

Specials

New for February our Bavarian Ham sandwich, smoky black forest ham piled high on our black sweet rye bread, swiss cheese, roasted apple, mayo Dijon mustard, red onion & spinach

Recipe Box

Recipe Box

Holiday Pear Salad

added Wednesday, 24 October 2012 07:28

The holidays are approaching and this pear salad is always a favorite at the deli. Troy roasts the pears because she likes the flavor better and they hold for the next day, as long as you don't put the vinaigrette on the salad. We like the Zinfandel or Sherry vinegar by O Olive Oil, because it really makes the salad stand out. All the ingredients are available at Great Earth.

Holiday Pear Salad

8 ounces of mixed greens
2 cups red grapes, sliced in half
2 pears, pealed and cored. Slice them lengthwise, then oven roast with light oil & salt at 350 degrees for 15-20 min.
2/3 cup dried cranberries
1/2 cup shelled pistachios
2 ounces of Gorgonzola or Feta cheese

Sherry Shallot Vinaigrette

1 medium shallot, minced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Zinfandel vinegar or Sherry vinegar
1/2 cup olive oil
   

Honey Packed Peaches

added Monday, 24 September 2012 08:04

2 3/4 Cups water
1/4 Cup lemon juice
5 lbs. peaches, peeled, pitted and cut into wedges
1 1/4 Cup GloryBee honey
2 T vanilla extract
6 small strips lemon zest

In large bowl, mix 1/4 cup water and lemon juice. Stir in fruit, coating all pieces. Set aside. In small saucepan, bring honey and remaining water to a boil. Remove from heat, stir in vanilla. Cover to keep hot. Pack fruit into 6 sterilized pint jars, filling to 1/4" from the top and add a piece of lemon zest. Fill jars with honey mixture up to 1/4" from top. Wipe rims of jar and top with lids. Screw on bands. Place jars in rack in canning kettle of hot water, adding water if necessary to bring water level to 1" above tops of jars. Bring water to a roiling boil; boil for 25 minutes. Remove jars carefully and cool on wire rack.
Courtesy of the National Honey Board and Glory Bee.
   

Flax Seed Wafers

added Wednesday, 12 September 2012 12:12

1 Large egg
1 Tbs olive or canola oil
2 Tbs water
1 Cup flour
1/4 tsp salt
1/2 Cup flax or sesame seeds

Preheat oven to 350 degrees. In a medium bowl, mix egg, oil and water. Add flour, salt and seeds. Stir until you have a stiff dough. Pinch off 1-inch balls of dough, rolling them out in one direction as thin as possible. Do not flour countertop. Place on ungreased cookie sheet and back for 12 to 15 minutes, until crisp.
From the Frontier website, courtesy of Grazing by Julie Van Rosendaal.
   

Blackening Spice

added Wednesday, 29 August 2012 10:44

The arrival of Labor Day doesn't mean grilling season needs to end. Spice things up with interesting rubs and blends that can flavor everything from vegetables to venison. Fresh, bulk spices from Frontier can help you create your custom-made blends just like you like them--sweet, spicy or savory! To get you started, we have included the recipe for Blackening Spice from the Frontier website, courtesy of Dana Jacobi from 12 Best Foods Cookbook.
2 tsp Paprika
1/2 tsp Ground Black Pepper
1/2 tsp Cayenne
1/2 tsp Onion Powder
1/2 tsp White Pepper
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme

Combine all ingredients in a small bowl. Use for Dirty Rice and for seasoning fish, chicken or pork chops.
   

Farmer's Market Corn with Chile & Lime

added Monday, 13 August 2012 14:10

Spice supplier Frontier is the inspiration for this citrus/spice blend for sweet corn.
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Granules
1/4 tsp Ground Coriander
1/4 Cup Extra Virgin Olive Oil
Juice of One Lime
1/2 tsp Salt
6 Ears Fresh Corn on the Cob, shucked

Preheat grill to high. Combine spices in small bowl. Toast in hot skillet, stirring until aromatic (about 30 seconds). Combine oil, juice, salt and toasted spices in small bowl. Set aside. Grill corn, turning occasionally until kernels begin to blacken and pop. Remove to plannter and brush with chile mixture. Serve immediately.
   

Perfect Summer Snack

added Wednesday, 08 August 2012 09:29

When it gets hot, it is handy to have some easy to make snack items on hand. Hummus is the perfect summer food to enjoy with fresh pita bread or seasonal garden veggies. This hummus recipe, courtesy of Bob's Red Mill, is quick and delicious. Make your own Tahini by roasting sesame seeds in the oven and combine with oil in a food processor.
4 cups cooked Garbanzo Beans (Chickpeas)
1 Cup Tahini
4 Lemons, juiced
4 Cloves Garlic, mashed
4 tsp Cumin
1 Cup Olive Oil
1/2 tsp Sea Salt

In a food processor, add garbanzos, tahini, lemon juice, garlic and cumin. Combine well. Slowly drizzle oil into the food processor, making the mixture creamy. Add salt. For creamier hummus add more oil, reserved bean liquid or water a table spoon at a time while the processor is running. Makes about 4 cups.
   

Tofu Salad

added Wednesday, 11 July 2012 14:05

We like to use tofu from Surata Soyfoods of Eugene because its texture is great.

1 Red bell pepper, diced
2 Stalks of celery, diced
1 Cup chopped parsley
24 Ounces extra firm tofu, diced
1 Bunch green onions, chopped
2 Tbs Spike seasoning or to taste
1 Tbs Brewer’s yeast or to taste
¾ Cup of mayo

Mix ingredients and enjoy. The salad will last up to five days.
   

Quinoa Salad

added Wednesday, 11 July 2012 07:36

2 cup water
1 Tbsp Eden Shoyu Soy Sauce
1 1/2 cups Eden Organic Quinoa, washed and drained
2 Tbsp Eden Extra Virgin Olive Oil
1 pound asparagus, steamed until tender and crisp, cut into 1/2 inch pieces
3 Tbsp lemon juice, freshly squeezed
1/2 cup roasted red peppers, diced
1/2 cup fresh basil, chopped
1/4 cup fresh chives, minced
or sliced green onions

Bring water to a boil  and add soy sauce and quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender but still crunchy. Place quinoa in a mixing bowl and toss with the olive oil. Mix in the asparagus, lemon juice, red peppers, basil and chives. Add more soy sauce to taste.
   

Grilling

added Thursday, 17 May 2012 09:28

Over the years we have experimented with different recipes in the hope of creating the best burger ever. Where we're able to truly elevate our burger is in the choice of the topping.  Roasted peppers and onions, feta and blue cheese, savory and sweet relishes and spiked mayo. If you are on a quest to build a better burger, here is one of my favorites.
 
BIG BLUE WITH CHERRY MUSTARD
1/2 cups of finely chopped pitted fresh cherries (approx 8)
6 TB whole grain or Dijon mustard
2 tsp canola oil
1 red onion
1 1/2 lb of hamburger
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
whole wheat hamburger buns
lettuce
1/2 cup of blue cheese crumbs
 
Combine cherries and mustard. Brush oil on onions, season burger and onions with salt and pepper. Grill all, flipping only once, until onions are tender and burgers are cooked (approximately 10 to 15 min.) Spread mustard on buns and top with lettuce, onions and blue cheese.