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Ypsilanti Food Co-op Weekly Newsletter

Happy Holidays from our Staff! 
This has been a busy and challenging year for everyone! 
What has made it possible for us has been all of your wonderful support! 
Thank you for shopping local at your Co-op!
(Note: To protect our staff, this picture was taken in less than 30 seconds!)

Dedicated Shopping hours continue
Thursdays and Saturdays

Curbside orders also continue and are encouraged!

Great gifts available at your Co-op!

Shop local with us and buy fair trade!

Terra Natural Purses, Scarves, Wallets and accessories:
Terra Natural Designs seek the integration of Social Justice and Conscious Consumption. We offer sustainable alternatives in the Fashion and Gift Industries by using renewable and sustainable materials that help protect and preserve the Amazon Rainforest, while creating opportunities for indigenous cultures in South America to preserve and practice their traditional crafts.

Matr Boomie Jewelry

Matr Boomie is a fair trade collection that blends the traditional art forms of India with timeless and modern design aesthetic, bringing people and cultures closer together. Their collection of jewelry, home decor and unique gifts are made from natural and upcycled materials that are sourced in a socially and environmentally responsible manner. They partner with over 1,500 artisans in marginalized communities throughout India to create economic and sustainable living opportunities. Matr Boomie aims to break the gender and inequality gap by paving a path to create confidence for women artisans. This is done by investing in vocational training, literacy programs and providing fair wage opportunities to women artisans to feel empowered to reach their full potential and become entrepreneurs.
We also have jewelry from local artist Lorraine U'ren and beeswax candles from Maria Dault and Poppy Candle Company!
YFC Bread Schedule

Christmas Week

We will not be baking Saturday 12/26/2020

Leelanau Cellars Winter White and Peach Winter White

Only: $5.99 each


Take advantage of these great produce specials for the holiday!

Now through 12/24 while supplies last!

Current Produce Price List

Creamy Chicken and Spinach Lasagna



Recipe Information

Total Time: 

1 hour 50 minutes; 1 hour active



If you like Fettucine Alfredo, you will love this lasagna. Creamy, cheesy, and stuffed with chicken and spinach, this lasagna is pure comfort in a pan.


  • 12 whole lasagna noodles
  • 10 ounces fresh spinach
  • 1/2 stick butter
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup unbleached flour
  • 1 teaspoon salt
  • 2 cups chicken stock
  • 1 1/2 cup milk
  • 12 ounces (3 cups) shredded provolone or mozzarella (or Asiago)
  • 2 ounces (1 cup) Parmesan cheese, divided
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper, freshly ground
  • 2 pounds ricotta cheese
  • 8 ounces chicken breast, cooked, shredded
  • 2 large Roma tomatoes, seeded and diced


  1. Lightly oil a 9 x 13-inch baking pan and reserve. Preheat the oven to 400⁰F. Bring a large pot of lightly salted water to a boil. Undercook the noodles by 3 minutes, they will finish cooking as the lasagna bakes. Drain and rinse with cold water.
  2. Bring a pot of water to boil for the spinach, and drop the leaves in, stirring to submerge for one minute. Drain, rinse with cold water, and then wring out until very dry. Chop the spinach finely. Reserve.
  3. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, then stir constantly for about 2 minutes.
  4. Take the pan off the heat and gradually mix in the broth and milk, and bring to a bubble, stirring constantly, for 1 minute. Stir in 2 cups of provolone cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
  5. Spread 1 cup of the sauce mixture on the bottom of the 9 × 13-inch baking pan. Layer with 1/3 of the noodles, 1/3 of the ricotta and 1/3 the chicken, then dollop 1 cup of the sauce over that. Arrange 1/3 of the noodles over the chicken and pat to make an even layer, then cover with 1/3 of the ricotta, 1/3 of the spinach, 1 cup of sauce, and then another layer of noodles, ricotta, spinach and chicken. Finally, cover it all with the remaining noodles, remaining sauce, and the remaining 1 cup of provolone cheese and 1/2 cup Parmesan cheese.
  6. Bake for 40 minutes, until bubbly around the edges and golden brown on top. Let stand for 10 minutes before cutting. Garnish with diced tomato and a sprinkle of parmesan at serving.

Serving Suggestion

Serve this creamy dish with a crisp green salad and steamed or roasted carrots in herbed butter.

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