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YPSI MIX:
 
Ypsilanti Food Co-op Weekly Newsletter

The Big Game is just around the corner and our deli is preparing traditional football game snacks including a variety of vegan options!

Pre-order forms are available in store or on our website
 
https://ypsifoodcoop.org/files/Super%20bowl%20preorder%20from%20deli%202021.pdf
Email your order to pickup@ypsifoodcoop.org. 


We hope to make your game time Super!
Last Chance! 50% Off 2021 Calendars!

All 2021 calendars are 50% off through Sunday! 
This is the last of them and they will be pulled Monday!

 
SHOP FRESH AT YOUR CO-OP!



 
This week's staff pick comes from our Board Member Don!  Being a long time supporter, shopper and board member of the YFC, Don says this is not an easy choice.  "Everything is yummy" he says but in particular he enjoys the Sesame Chili Noodles from our deli.

This noodle salad is simple yet filling. It starts with long semolina noodles coated with an Asian style dressing of sesame oil, tahini, garlic, ginger, and chili powder. Tossed with shredded organic carrots and sliced local scallions. It is simple but delicious and one of best selling deli salads!
Great warmed or served cold! Find it regularly in our deli cooler!

Slow-Cooker Spinach Pesto and Broccoli Pizza

By: 

 

Recipe Information

Total Time: 

3 hours; 30 minutes active

Servings: 

2-4

Believe it or not, the slow cooker can be used as a handy pizza oven. In a dorm room, or in your kitchen on a hot day, the slow cooker is a great way to make a small pizza.

Ingredients

1 YFC Pizza Dough (Thawed in fridge overnight)

Topping

  • 2 cups fresh spinach, packed
  • 1 large garlic clove, peeled
  • 2 tablespoons pine nuts
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 cup broccoli florets
  • 4 ounces chevre cheese, crumbled
  • 1/8 teaspoon hot red pepper flakes, optional

Preparation

  1. Cut a piece of parchment paper to fit the bottom of your slow cooker, and going up the sides about an inch and press into place. After the dough has rested, flatten and stretch to the shape of the bottom of the cooker. Place the dough on the parchment paper in the cooker and cover, let rise with the cooker off for 30 minutes.
  2. While the dough is rising, make the pesto. In a food processor, combine the spinach, garlic pine nuts and 1/2 teaspoon salt, and puree. Add the olive oil, scrape down, and puree to make a paste.
  3. Open the cooker and spread the pesto over the dough. Sprinkle with broccoli and chevre cheese, then top with red pepper flakes, if desired. To prevent condensation from dripping onto the pizza, drape a clean kitchen towel over the cooker, then put on the lid. Cook on high for one hour and 15 minutes. Check to see if it is done in the center by piercing with a paring knife. The dough should be dry and fluffy.
  4. Cut in four pieces and serve. 

Serving Suggestion

Serve with a hearty green salad or white beans in vinaigrette.  Now you know the slow cooker pizza method switch out the toppings for your liking or make a dessert pizza. Slather dough with cream cheese top with sliced apples and cinnamon sugar mixture!

 
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