Shopping List Meal of the Month Bulk Extra‐virgin Olive Oil Oregano Sugar Hot Red Chili Flakes Cumin Curry Bay Leaf Lentils Long Grain Brown Rice Brown Rice Vinegar Produce Basil Garlic Onions Shiitake or crimini mushrooms Grocery Brown Rice Syrup If watching your budget and controlling costs are high on your priority list, this is for you! These monthly recipes, provided by the Co‐op’s Member Affairs Committee (MAC), are designed to cost about $10 and feed a family of four. Each month a different recipe is selected and made available at the Service Desk, and key ingredients are marked with shelf tags. It can’t get any easier than that! And, many of these meals include cost sav‐
ings by using items from our bulk depart‐
ment. See which of these recipes will inspire your “inner cook.” If you have a favorite recipe or meal that you’d like to contribute, first be sure to price it at the Co‐op beforehand to ensure that four servings will cost about $10. Then, drop it off at the Service Desk or email it to [email protected] or [email protected]. Est. 1970—Celebrating 40 years! September 2010 Meal of the Month Low‐fat Lentil and Rice Soup Tomato and Pesto/Basil pasta Sauce (Classico, Rising Moon, Muir Glen) Red wine Check out our food blog ”Sassy Sampler” at www.communityfoodcoop. wordpress.com 1220 N Forest St. Bellingham, WA 98225 315 Westerly Rd. Bellingham, WA 98226 Phone: 360‐734‐8158 www.communityfood.coop S o u r c e : N a n c y S t e e l e © 1 9 9 6 Low‐fat Lentil and Rice Soup INGREDIENTS INSTRUCTIONS 1 –2 T Extra‐virgin olive oil 2 medium onions, chopped 1. In large stockpot, sauté chopped on‐
ion in olive oil over medium‐low heat until the onion becomes opaque. Note: The longer this soup cooks, the better it will taste! Salt and pepper 2. Add garlic, shiitakes, and basil. 3 –4 large garlic cloves, minced or chopped 3. Sauté for several minutes, then add oregano, salt/pepper (to taste), chili flakes, cumin, and curry powder. Stir well. 1/2 lb shiitake (or crimini) mushrooms, sliced Large handful of fresh basil, chopped 1 t dried oregano 1/4 t hot red chili flakes (or more to taste) 1 T ground cumin 2 t curry powder 1 1/2 c organic lentils 1 c long grain brown rice, rinsed 10 c water 4. Turn heat up to medium and stir in lentils. Continue stirring for 5 min‐
utes, making sure lentils are well coated with the oil/herb/spice mix‐
ture. 5. Carefully add (uncooked) brown rice and stir until combined 6. Stir in water, pasta sauce, red wine, sugar, brown rice syrup, rice vinegar and the bay leaf. Serve with Rosemary bread, naan bread, or the Swan Bakery’s GF Herb Rolls 7. Bring to a boil. Reduce heat and cover, simmering for at least 40 min‐
utes, or until rice and lentils are ten‐
der. 1/2—1 c Pasta Sauce (Tomato Pesto/
Basil) 8. Remove bay leaf before serving. 1/3 c red wine 2 t sugar 2 T brown rice syrup 1 T brown rice vinegar Soups that have spices in them will be even further enhanced if made the day before and reheated, al‐
though you may need to add more water if the rice and lentils have ab‐
sorbed most of the water. 1 bay leaf Serves 6‐8