Wheatsville Co-op Austin, TX

[dan gillotte <gm AT wheatsville.com>]

Hello Wheatsville friends! 

Valentine’s Day is Monday, so if you have a sweetie, you are probably trying to make plans to treat them right. Maybe we can help!

Valentine’s Day is known around here as “The Chocolate Holiday.” We  have some great selections for your favorite folks (or yourself) that are good for your conscience as well as your sweet tooth. Some of our premium Organic Fair Trade Chocolate is even on sale especially for Valentine’s Day. Check out our Equal Exchange or Green & Black chocolates, all varieties on sales 2 for $5. We also have Newman’s Own Organics Chocolate bars at $1.59 each. You’ll also find our regular assortment of Dagoba, Chocolove, and Endangered Species bars that all make great choices.

Niki in our Housewares department has gathered up some cut e and fun gift items that you may wish to explore for this holiday. It’s not too late to get some light-hearted Valentine’s gifts for your friends.

Also, don’t forget to make a Valentine for your favorite Wheatsville shopper or staff member or food product. Just find the Valentine making section at the end of aisle 3 near the registers! Also, be sure to read the sweet, funny and all around creative valentines that have already been left on the windows!

Now, remember even if you don’t have a special someone, Valentine’s can be fun. Just treat yourself or your friends to a special meal or treat. Don’t let the holiday get you down!

I wanted to end this e-mail with some suggestions for celebrating Valentine’s Day without having to go out to a busy restaurant. Whatever you decide to do, I hope you have a great weekend!

Since Valentine’s is on a Monday, you might find that it is more convenient to celebrate on the weekend. How about making a Valentine’s Day Breakfast in bed for that special someone? I think most folks would be very pleased waking up to a yummy breakfast on Saturday or Sunday morning made by their sweetheart. Here are a few suggestions:

Here is a classic breakfast idea for a hearty start to Valentine’s Day!

Organic Eggs with Sausage, bacon, seasoned potatoes, toast and jam with Organic Orange Juice. 
Shopping List
Dairy- Organic Eggs (on sale now!), Milk, Butter, Horizon or Organic Valley Organic Orange Juice
Produce- Yukon Gold, Red or Russet potatoes, fresh rosemary (opt.)
Meat Case- Pederson’s Natural Uncured Bacon Apple-wood smoked, regular and pepper varieties
Aisle 3 bread
Aisle 3 Fruit spread
Herb/Bulk aisle granulated garlic, dried rosemary (opt.)
Frozen- Organic Valley Breakfast Sausages or bacon (instead of the Pederson’s Bacon), Pederson’s Natural Pork Breakfast Sausage and/ or Shelton’s Free-range Turkey Sausage Links

Chop potatoes into quarter-moon shaped slices. Place potatoes in a bowl and coat with olive oil or spray oil. Sprinkle a few dashes of granulated garlic, a few sprigs of rosemary or 2 teaspoons of dried rosemary and a dash of salt. Mix well and make sure the potatoes are evenly coated. Place in one layer on a cookie sheet. Bake at 425˚ until golden brown. Then flip and do the same. It takes about 15-20 minutes generally, but check them by piercing with a fork. They should be soft on the inside before serving.
Meanwhile, prepare eggs as you like. Follow instruction on Sausage boxes or cook bacon in a skillet with some butter or oil. If you’re serving a lot of people you can toast bread right on the oven  rack, otherwise use the toaster. Serve with fruit spread. Have the organic Orange Juice ready and you’re all set!

Here is a delicious Heart-smart Breakfast idea as a healthier alternative:
Tofu Scramble with red peppers, peas and corn, oven baked seasoned potatoes, toast and jam.
This is a tasty vegan breakfast that is easy to prepare but so delicious. It feels like a fine gourmet brunch.
Dairy- Firm Tofu, Horizon Organic Orange Juice
Produce- Red Peppers, Yukon  Gold, Red or purple potatoes, fresh rosemary (opt.)
Aisle 2 Fantastic Foods Tofu Scrambler mix
Aisle 3 Your choice of Rudi’s Organic Bread, Texas French Bread, or Orowheat Whole Wheat or Health Nut bread, Organic fruit spread
Herb/bulk Aisle. granulated garlic, rosemary (opt.), nutritional yeast(opt.), crushed red pepper(opt.)
Frozen dept. Org. peas and corn 

Chop potatoes in to quarter-moon shaped slices. Place potatoes in a bowl and coat with olive oil or spray oil. Sprinkle a few dashes of granulated garlic, a few sprigs of rosemary or 2 teaspoons of dried rosemary and a dash of salt. Mix well and make sure the potatoes are evenly coated. Place in one layer on a cookie sheet. Bake at 425˚ until golden brown. Then flip and do the same. It takes about 15-20 minutes generally, but check them by piercing with a fork. They should be soft.
Once you put the potatoes in the oven, follow instructions for making Tofu Scrambler. After adding powdered mix, add chopped red peppers. Cook until peppers begin to get soft and add a 1/4 –1/2 cup of peas and corn. Cook until steaming hot. For extra yumminess let tofu scramble brown on the bottom for several minutes in your non-stick skillet then flip and do the same on the other side. You can also add a touch more nutritional yeast and crushed red peppers for additional flavor.
Meanwhile start toasting the bread. If you’re serving a lot of people, you can even do it on the shelves of your oven. Otherwise just use your toaster like normal.
Serve with Organic O.J. 




Romantic Ideas for a special Valentine’s Dinner at Home

Why go out for Valentine’s when you can stay home for an even more romantic dinner? A special meal doesn’t have to mean long hours in the kitchen. You can make a beautiful gourmet meal in the amount of time it takes you to get dressed up to go out! Plus you can share the work with your loved one. Here are some menu ideas to make your sweetheart swoon. (don’t worry, if you don’t have a sweetheart share it with friends or just treat yourself!)

Appetizer…
Fresh Mozzarella with tomatoes and basil drizzled with balsamic vinegar
or
Tomatoes and steamed Asparagus drizzled with Balsamic

Entrée 
Pan-seared almond crusted tofu or chicken with Wild Mushroom Giant Pearl Couscous 

Vegetable
Sautéed Spinach and Portabella mushrooms in a tamari garlic sauce

Dessert
Poached Pears

Fresh Mozzarella can be sliced length-wise in to 1/4 inch slices. (thicker or thinner as you prefer) Slice tomatoes the same way (I recommend the Local, Organic Hothouse Tomatoes from P/2 Organics, but it’s your call). Fresh basil should be removed from the stalk. Arrange tomatoes and mozzarella in alternating layers like a cascade or a stair step pattern. Tuck a leaf of basil between each layer. Mix some balsamic vinegar with crushed fresh garlic and a dash of salt. Drizzle the top of your appetizer with as much as you like. It doesn’t take a whole lot. Chill and enjoy. (You can substitute the tiny balls of mozzarella and cherry tomatoes for their bigger relatives. Just slice the cherry tomato and mozzarella balls in half toss with chopped fresh basil and the vinegar garlic dressing. It’s not as elegant looking, but it’s still a really nice appetizer.)

Here is a nice alternative to the cheese oriented appetizer above…

Simply put, just steam some Asparagus until bright green and chill. Slice tomatoes in 1/4 inch slices. Place 3-4 pieces of asparagus on a tomato slice. Put a leaf of basil on top of the spears. Mix some balsamic vinegar with crushed fresh garlic and a dash of salt. Drizzle over your appetizer to your taste. Chill and enjoy. 

The entrée is just as easy as the appetizer… Prepare Wild Mushroom Couscous as directed on box. (Available in Aisle 2) If you’re making chicken, select a 1/4-1/2 inch  piece of Buddy’s natural chicken. If using tofu, cut it into 1/4 –1/2 inch slices. Pierce with fork. Make a marinade of Tamari, crushed garlic, crushed red pepper, and sesame oil. (It only takes a touch of oil.)Save a tablespoon or two aside for later. Marinate the tofu or chicken for as long as you have time. Overnight is great, but five minutes is okay, too. Crush some almonds in a blender or food processor and set aside. Spread the crushed almonds into a shallow dish. Press the tofu slices or chicken breast into the almonds until they coat both sides. Place the almond encrusted tofu or chicken into a hot pan coated lightly with oil. Fry on medium heat until browned on both sides. 

As you wait for the tofu or chicken to marinate, you can prepare the vegetable side… Chop portabella mushrooms into small to mid-sized cubes. Sautee some crushed garlic in olive oil. Place portabellas in pan with garlic Sautee for 2-3 minutes and add a few tbsp. of the marinade you set aside before. It doesn’t need much. Sautee for another minute or two then add thoroughly rinsed and drained spinach . Sautee it all together until the spinach is bright green. Make sure you use plenty of portabellas and spinach. They both reduce in size quite dramatically when cooked. 

It’s up to you on how you want to present this dinner, but here is my suggestion. Make a bed of Pearl Couscous and lay the tofu on it. Place the portabella and spinach sauté in a semi-circle opposite the bed of couscous and tofu. Serve with candles and your favorite beverage. 

Poached Pears make a delightful and elegant desert. Here is a version coupled with chocolate from www.vegkitchen.com
POACHED PEARS WITH CHOCOLATE DRIZZLE
Serves: 4 
Chocolate is most compatible with pears as a winter treat, and this one makes a fine finish for a romantic Valentine’s Day dinner
• 	4 large, firm bosc pears
• 	1/3 cup white wine
• 	1/3 cup apple juice
• 	1 teaspoon vanilla extract
• 	1/4 teaspoon cinnamon
• 	 Pinch  each: allspice, nutmeg
• 	2 teaspoons cornstarch
• 	1/2 cup semisweet chocolate chips, preferably cane-juice sweetened

Core the pears and cut each into eight sections lengthwise. Combine the wine, juice, vanilla, and spices in a saucepan. Put in the pears and bring to a simmer. Cover and simmer over low heat until the pears are just done—fork-tender but still firm. Combine the cornstarch with just enough water to dissolve it. Stir into the liquid in the saucepan and simmer, uncovered, until thickened. Remove from the heat. Let cool until just warm.

Just before serving, combine the chocolate chips and about 1 tablespoon of water in the top of a double boiler or a small aluminum bowl perched atop a saucepan filled with a small amount of water. Heat until smoothly melted. Arrange the pear slices in two dessert bowls. Divide the cooking liquid between them. Dip a teaspoon into the melted chocolate and drizzle over the pears in a zigzag pattern, repeating until the chocolate is used up. Serve at once.

 
Enjoy!

Dan
Wheatsville GM, e-mail guy and closet romantic

Wheatsville Co-op winner Best of Austin Best Specialty/ Gourmet Grocery and Best Place to be a Faux Vegetarian!