Clear Creek Coop Announcement Archives

Co-op Update: February 5-11

1. Meal Plan Menu: February 6-10
2. Produce at the Co-op
3. Member Sales
4. Recipe of the Week: Stuffed French Toast

1. Meal Plan Menu: February 6-10
Monday-Greek Platter
Tuesday-Pasta with Pesto and Tomatoes
Wednesday-Spicy Pumpkin and Coconut Soup, Gingerbread
Thursday-Barley Lentil Salad
Friday-Not Your Mama's Baked Beans, Mashed Sweet Potatoes with Lime

Meals are served from 11:30-1:00 and served with Mixed Greens Salad. Meals
can be purchased for 6.25 plus tax.

2. Produce at the Co-op
We have had a fairly good response to the appearance of new produce in the
past three weeks.  Come check out our selection!

Joi Toi and Totsoi (these are Asian greens grown LOCALLY  from Salem Road
Farms.  Great sauteed in a little olive oil and garlic!)
Baby Carrots (1lb bags)
Apples, Pink Lady
Apples, Granny Smith
Grapefruit
Romaine Mix
Spinach
Yams
Cabbage
Russet Potatoes

Come get your veggies and fruits at the Co-op!

3. Member Sales
BULK ITEMS (take sale price at the scale)
Turkish Apricots, 3.78/lb (reg 4.49/lb)
Steel Cut Oats, .71/lb (reg .85/lb)
Save the Forest Granola, 2.80/lb (reg 3.29/lb)
Dark Chocolate Almonds, 7.99/lb (reg 9.99/lb)

GROCERY ITEMS
Jyoti, Matar-Paneer (Peas and Cheese) 2.88 (reg. 3.39)
Jyoti, Punjabi Chhole (Chickpeas) 2.88 (reg. 3.39)
Thai Kitchen, Thin Rice Noodles 2.20 (reg. 2.59)
Bob's Red Mill 10 Grain Cereal 2.45 (reg 2.89)
Green Mountain Gringo, Fire Roasted Garlic Salsa 3.68 (reg. 4.49)
Thai Kitchen, Coconut Milk-Regular and Lite 1.95 (reg. 2.29)

4. Recipe of the Week: Stuffed French Toast
from "Horn of the Moon Cookbook" by Ginny Callan
A decadent Saturday brunch!

Ingredients
1 lb ricotta cheese
2 egg yolks, beaten
1/2 t vanilla extract
1 T maple syrup
1 t grated lemon rind
2 t lemon juice
2 eggs beaten
1/4 t ground cinnamon
2/3 C milk
8 large slices French bread
1 T butter
1 C whipped cream
2 C berries
Hot maple syrup

a. In a medium-sizd bowl, mix together the ricotta, egg yolks, 1/4 t
vanilla, maple syrup, lemon rind, and lemon juice.  Set aside

b. In a shallow dish, beat the 2 eggs with the cinnamon and remianing 1/4 
t vanilla extract.  Add milk and beat again.

c. Put 2 slices of bread in the the egg batter.  Allow them to soak up the
batter, then turn bread over.  Meanwhile, preheat a 10-inch skillet over
medium heat; add 1/2 T butter to it.  When melted, add the soaked bread. 
Cook until bread is crisp and browned on one side.

d.  Flip bread over and spread 1/2 C ricotta mix over every other piece. 
Continue to cook bread until cripy and brown on remaining side.  Set a
pice of the French toast withough th echeese on top of the piece with
cheese.  Place on a plate, top with whipped cream, berries, and hot maple
syrup.  Repeat with remaining  bread

4 servings

-- 
Clear Creek Food Cooperative
"Food for Life, Not for Profit Since 1972"

765-983-1547
701 W. National Road
(D Street Entrance of Earlham College, next to security)
www.clearcreekcoop.org

"Food is our common ground, a universal experience."
~James Beard~







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