question?
comment?
email us!

 

Savvy Shopper Archive => 8.06.01 Savvy Shopper

The Co-op's Savvy Shopper offers recipes, nutrition tips, and food information tidbits based on the money-saving specials offered each week. Here are some ideas and suggestions about how to use the items on special this week.


Zucchini with White Beans and Mint

Tangy Goat Cheese Spaghetti
with Marinated Tomatoes and Goat Cheese

Road Food


Zucchini Time!
You know that summer is here when the zucchini start producing. Try this easy dish for your next picnic.

Zucchini with White Beans and Mint

Serves 4

2 Tbs. olive oil

1 clove garlic, minced

4 small zucchini, thinly sliced

1 Tbs. water or white wine

1 cup cooked cannellini beans

2 Tbs. chopped fresh mint

Salt and freshly ground pepper, to taste


In a large pan, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds. Add zucchini and water or wine, and cook, tossing gently, for 5 minutes. Add beans and heat through. Transfer mixture to a bowl. Stir in mint, salt, and pepper. Serve warm, room temperature, or chilled,

—Adapted from the White Dog Café Cookbook

back to top | back to this week's specials


Tangy Goat Cheese Spaghetti with Marinated Tomatoes and Goat Cheese

Serves 4-6

The little nuggets of goat cheese stirred into the tomatoes just before you add the pasta melt down to make a delicious sauce.

1 1/2 lbs. ripe cherry tomatoes, quartered

5 Tbs. extra virgin olive oil

2 cloves garlic, very finely minced

1/4 tsp. hot red pepper flakes

3 Tbs. minced capers

Salt

1 lb. pasta

30-40 fresh basil leaves

1/4 lb. goat cheese, cut into

olive-size pieces


In a large serving bowl combine tomatoes, olive oil, garlic, hot red pepper flakes, capers, and salt to taste. Stir to blend.

Cook pasta in a large pot of boiling salted water until al dente. Just before pasta is ready, tear basil leaves into small pieces. Stir basil and goat cheese into tomato mixture. Drain pasta, add to bowl containing the tomato mixture, and toss. Serve immediately on warm dishes.

—Pasta Harvest by Janet Fletcher

back to top | back to this week's specials


Road Food

Here’s healthy portable snack food, which pleases kids and grownups alike.

6-8 cups dry low-sugar cereal

1 cup dry roasted peanuts or cashews

1/2 cup sunflower seeds

1 cup small pretzels

1 cup raisins or other dried fruit

1 cup M&M’s or semi-sweet chocolate bits (optional)


Combine ingredients and store in an airtight container

back to top | back to this week's specials

Updated weekly:

Lebanon hours: 7am-9pm • Hanover hours: 8am - 8pm • Anyone can shop!