By Amy Richard, from the June 2003 Newsletter
Summer is here. The drama of people coming and going, drifting in and out of the Co-op deli with the tides of the semesters. Keeps it all fresh. In the kitchen, we now turn our attention toward summer cooking. We are all looking forward to the Palouse growing season to make delicious new offerings only available in summer. Local produce is a cook’s dream – berries, fresh greens, tomatoes, and basil – so many treats.
We are also starting a Barbecue on Tuesday night in conjunction with the Mid-week Growers Market. You can buy fresh local produce out front and get a burger (or veggie burger) and potato salad out back while you enjoy live music! The Co-op is the place to be on Tuesday nights. Meet local growers, meet your friends, eat good food and listen to good music!
By fall we hope to offer a Co-op cookbook. We are compiling recipes from the deli and bakery, testing and tweaking. We hope to include a recipe from our members in each section. If you have a great recipe you’d like to contribute or if you have a request for the cookbook, please email Amy or drop it off at the Co-op deli.
Here are some recipes customers have requested. Remember, they are still in huge deli size quantity. Reduce as needed and check out the refined home-size recipes coming soon in our Co-op cookbook! View more new deli recipes on this Web site.
BBQ Tofu
By Mike Bowersox and Terry Fiegenbutz
1 ½ Tbsp Garlic, minced
1 ½ Tbsp Ginger, minced
1 Tbsp Basil, Dried
2 Tbsp Red Pepper Flakes
1 Tbsp Black Pepper
½ cup Tamari
½ cup Sesame Oil
½ cup Olive Oil
¼ cup Balsamic Vinegar
¼ cup Red Wine
¼ cup Molasses
¾ cup Honey
4 cups Tomato Sauce
8 lbs Firm Tofu
1 yellow onion, sliced
2 red onions, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Slice tofu into ½” thick squares and arrange on cookie sheet. Combine garlic through tomato sauce in food processor. Blend until smooth. Pour over tofu and let marinate 15 minutes on each side. Grill tofu on both sides with a little bit of olive oil and salt. Save marinade for later. Let tofu cool enough to handle, then cut into ½ “ wide strips and bake on oiled cookie sheet for 45 minutes at 375 degrees. Pour reserved marinade over tofu and bake another 30 minutes. Meanwhile, grill veggies until just tender. Spread veggies over tofu and bake another 15 minutes.
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