Fried Parsley and Lemon Crostini or Tacos

by Kathy Witkowsky Parsley—it’s not just for garnish anymore! This I learned recently when I was in Mexico—specifically in the beautiful colonial city of Guanajuato, which is a popular cultural and tourist mecca, full of gorgeous architecture, roving bands of costumed musicians, and—best of all, as far as I was concerned–culinary delights. Our enthusiastic concierge, …

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Two Fabulous Watermelon Salads

by Kathy Witkowsky It’s been an unusually cold and wet spring, but the co-op has mini-watermelons in stock–so let’s pretend it’s summer, shall we? Watermelon, more often than not, is thought of as a dessert, with a little bit of summer recreation—seed-spitting contests—built in. And it does well in that role. But watermelon also dresses up very …

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Brussels Sprouts with Pine Nuts, Kalamata Olives and Lemon Zest

I’m not sure when Brussels sprouts became the new “it” food, but I’m glad they did. As a kid, I thought they were disgusting, right up there with creamed spinach, so I was pleasantly surprised when I tried them a few years ago and discovered I was a fan. But is it just me, or …

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Fabulous Spinach and Goat Cheese Souffle

Few words strike as much fear into the hearts of neophyte cooks as “soufflé.” But I’m here to tell you that the fear is unfounded—as long as you don’t open the oven door while it’s cooking, because cold air may cause it to fall. Avoid that faux pas and you can create a magnificent soufflé …

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Cream of Asparagus Soup

  Few foods say “spring” like asparagus. Closely related to the lily family, which includes onions, garlic, daffodils and tulips, Asparagus officinalis, according to my beloved Oxford Companion to Food, was cultivated by the ancient Romans; Pliny the Elder ascribed it medicinal qualities—possibly, according to the book’s author, due to the distinctive (but harmless) odor …

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All New Staff!

Big Changes Coming @ Your Co-op! It’s a new year and we’re making big changes to bring you a new, better version of the Co-op that you know and love. All New Staff! To help the Co-op survive and thrive, the Board has brought on an all-new team of 3 staff members. Shayla Dressler, Coordinator. Shayla …

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How did we get here… a little background

The Missoula Community Food Co-op’s Relationship with The North-Missoula Community Development Corporation (NMCDC)   It seems that the relationship of the Co-op to the NMCDC can be source of confusion for a lot of Co-op members.  This is understandable given the complex interlinking of funds and personnel that came before the Co-op’s current status as …

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Thai-Marinated Tofu Curry

  We eat a lot of Thai food in this apartment. I won’t go so far as to say we know all about authentic Thai (yet!) We’ve got a couple cookbooks, and sometimes we try to mimic the flavors of Sawadee. What we mostly make is curry, but according to my favorite Thai cooking site, curry …

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Spring Volcanic Garlic

Allicin’s Ranch Living on a bench above the Kootenai River at 48 degrees N poses its challenges to living a sustainable existence.  For 12 years, we have learned the art of organic farming from one of the movement’s pioneers, and my uncle, David.  As we were doing so, we migrated like so many intelligent birds …

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Simple Granola

On my first day at the B&B, I was watching Blossom serve breakfast to the guests when her husband Troy handed me a small bowl of granola and yogurt. “You have to try this!” he said, “it’s our own homemade granola.” I had never made granola before and was quite impressed, especially at how delicious …

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