Clear Creek Coop Announcement Archives

Co-op Update: March 9-16

1. Meal Plan Menu: March 12-16
2. Kitchen Manager Position Open!
3. Recipe of the Week: Barley, Feta and Pear Salad

1. Meal Plan Menu: March 12-16
*Monday*
Linguine Toscana, Garlic Bread and Green Salad
*Tuesday*
Thai Coconut Green Curry, with Tofu and Vegetables, Rice
*Wednesday*
Balkan Lasagna (With Feta, Mushroom, Broccoli) and Salad
*Thursday*
Pasta and Fagioli (Orzo with Cannalini Beans and Vegetables)
*Friday*
Pre-Break Mystery Meal

*This week: Menu subject to change or sudden cancellation without notice
at the discretion of the cook or upon the birth of a baby...


2. Kitchen Manager Position Open for 2007-2008 Academic Year!
Clear Creek Food Coop is looking for an enthusiastic, creative individual
for the full time position of Cook/Kitchen Manager for the 2007-08
academic year (August-May).  Responsibilities include management and
preparation of the weekday lunches/Meal Plan at the Coop (serving approx.
60-85 persons daily) and responsibility for the Coop kitchen.  Ideal
candidate would have knowledge and experience with vegetarian/vegan and
whole foods cooking.

For more information and to obtain an application and job description,
contact Jon Flory Schrock or Janelle Flory Schrock at the Clear Creek Food
Coop.

Applications and job description available starting Monday, March 12th.
Application deadline: Monday, April 2nd.


3. Recipe of the Week: Barley, Feta and Pear Salad

Barley, Feta and Pear Salad (from the Clear Creek Co-op Cookbook)
*items with a star are available for purchase at the co-op!

*1/3 cup pearl barley (regular is fine too)
*3 Tbsp. chopped walnuts
1/2 c. packed fresh parsley leaves
1 stalk of celery
1/2 of a firm, ripe pear
1/2 small head radicchio
*1/4 cup crumbled feta cheese
2 Tbsp. fresh lemon juice (organic 100% lemon juice available, just not
fresh)
*1 and 1/2 Tbsp. olive oil

Preheat oven to 375 F. In a 2-quart saucepan 3/4 full of water, boil the
barley, partially covered, until tender, about 30 minutes. While barley is
cooking, in a baking pan, toast walnuts in middle of oven until golden
brown, about 7 min.  Cut celery and radicchio into 1/4 inch dice.  Drain
barley in a sieve and transfer to a bowl. Add feta to barley, then nuts,
parsley, celery, radicchio, pear, lemon juice, oil and salt and pepper to
taste. Toss and serve.   Serves 2 as a side dish.

Chef does NOT recommend using red cabbage in place of radicchio, because
it turns everything pink.

-- 
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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