Wheatsville Co-op Austin, TX

[Dan Gillotte <gm AT wheatsville.coop>]

Hi Wheatsville friends!

Even though Valentine's is a manufactured holiday, we kind of like it around here and we have some special things happening during this time to warm your heart (or that at leas taste great!)

Join us this evening from 5-8 as we sample Chocolove Chocolate. This super-premium confection is a fave here and is on a super deal as well! Come try some and then get some for your sweety, your friend or yourself! We'll also be sampling tomorrow, Saturday afternoon from 4:30-8!

We have chocolate deals galore around here! Equal Exchange, Dagoba and Chocolove are all on amazing deal! Equal Exchange and Dagoba are organic, too!

Our bakery is creating lovely dessert over the weekend and into Valentine's Day. Look for Heart-shaped Vegan Chocolate Raspberry Cakes, Chocolate Hazelnut Tartlets, and Hazelnut Shortbread Lindzer Cookies with raspberry jam heart-shaped cut-outs! We're pretty excited about these special offerings from the bakers and we hope you like them, too!

Produce has some lovely berries to offer this weekend:

Organic Strawberries for $3.99
Organic Blackberries for $2.99
Organic Blueberries for $3.99

Berries are romantic all by themselves, so they make an easy sweet treat!

Niki in our Housewares department has gathered up some cute 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 valentinesonce we put them up on the front 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!


As promised last week, here is a recipe for a Valentine's Day (or weekend) meal, in case you want to stay in!

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(s). 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 Couscous (or your favorite boxed mix or Giant Pearl Couscous in bulk)

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.