Chicken Marbella

by Phyllis Webb, Board President

Ingredients

2 lbs Chicken Thighs, skinless & boneless, cut into quarters

1/2 head Garlic, minced

11/2 tbsp dried Oregano

coarse Salt and freshly ground Black Pepper, to taste

1/3 cup Red Wine Vinegar

1/3 cup Olive Oil

12 pitted Prunes, halved

6 dried Apricots, halved

1/2 cup pitted Castelvetrano Olives

1/3 cup Capers, with a bit of juice

3 Bay Leaves

1/2 cup Brown Sugar

3/4 cup White Wine

1/2 tsp Chili Powder

1/3 cup fresh Cilantro, finely chopped

Directions

In a large bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, apricots, olives, capers and juice, bay leaves, brown sugar and white wine. Cover and let marinate, refrigerated, overnight.

Arrange the chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.

Bake in a 350°F oven for 50 minutes to 1 hour, basting frequently with marinade. Chicken is done when the thickest piece registers 165°F on a thermometer.

Chocolate Date Nut Bars

by Phyllis Webb, Board President

ingredients

1 cup Dates, chopped

1 and 3/4 tsp Baking Soda

11/2 cups boiling Water

2 Eggs

1/2 cup Butter

1 cup sugar

11/2 cup Gluten Free 1-to-1 Flour

3/4 tsp Salt

TOPPING:

1/2 cup Brown Sugar, packed

1/2 cup Walnuts, chopped

1 cup semi-sweet Chocolate Chips

directions

Put the dates and 1 tsp baking soda in a large bowl. Pour boiling water over and stir. Set aside.

In another bowl, beat the eggs and stir in the butter and sugar. Beat until well blended.

Stir into date mixture. Mix flour, salt and baking soda into date mixture and stir together.

Grease a 9x13” pan and add the mixture. The batter should be thin and runny.

In a separate bowl, mix together all topping ingredients. Sprinkle over the batter in the pan.

Bake in 350°F oven for 60 minutes or until a toothpick poked in the middle comes out clean.

Let cool and cut into pieces.

Cozy (and easy) Chicken Soup

by Arianna LaBosco, Fridge & Dairy Buyer

ingredients

1 Whole Chicken

1 White Onion, chopped

3 stalks Celery, chopped

3 Carrots, chopped

32 oz Chicken Broth

(optional) 1 Scallion, sliced,

for garnish

(optional) 1 pound Pasta

(optional) Escarole

directions

Fill your favorite pot with water, add your chicken, and turn up the stove. Let your chicken simmer for a few hours.

De-bone the chicken and throw the pieces back into the pot. Add all of your chopped veggies and let it simmer for an hour or two until they’re done!

Serve over pasta if you’d like, and optionally add escarole and scallions on top.

Rainbow Salad

by Phyllis Webb, Board President

Ingredients

You can really use whatever you have around, but here’s a suggestion!

5 oz local Mixed Greens, washed

1 Avocado, cubed

2 Clementines, separated & cut into pieces

seeds from 1 Pomegranate

1 cup Pecans, chopped

1/2 cup Feta, cubed

1/2 cup light Vinaigrette

Directions

It’s a salad, put everything in a large bowl, and toss with vinaigrette to serve!

Experiment with adding leftovers like roasted squash, other greens like sliced Brussels sprouts, or other fruits like some raspberries.

Fire Cider

by Dennis Iodice, Board Treasurer

ingredients

1 onion (chopped)

1/2 cup grated ginger

1/2 cup grated horseradish

1 tbsp ground turmeric

10 cloves chopped garlic

2 chopped jalapeno peppers

1 lemon (zest and juice)

2 tbsp rosemary

apple cider vinegar

honey

Directions

Into a one-quart canning jar, add onion, ginger, turmeric, horseradish, peppers, lemon and rosemary. Fill the jar with apple cider vinegar (with the mother is preferred) to about 2” above the other ingredients. Place a piece of parchment or waxed paper between the metal lid and the jar and cover the jar. Shake well. Store in a dark, cool place for one month, shaking the jar daily.

In a month, pour the resulting liquid into a fresh, clean jar, using a cheesecloth to strain the pulp while pouring. Squeeze the cheesecloth to get all the fire cider mixture out. Add honey 1/4 cup at a time until you reach your desired sweetness.

Use daily as a winter tonic and cold remedy. It’salso delicious in dressings or in stir-fried or steamedvegetables and proteins.

How-my-child-learned-to-like-shrimp Alfredo

by Jessy Turner, One of our Owners

Directions

In a tall heavy-bottomed pan slowly melt the butter over medium heat. Add the cream and turn up to a medium-high heat to slowly bring to a boil. Stir often with a wire whisk.

While the butter and cream come up to temp, add the garlic and nutmeg - usually a few grates of the nutmeg should do it. If you don’t have whole nutmeg, 1/8 tsp of ground nutmeg is a fine replacement.

Once the cream and butter come to a simmer, whisk in the Parmesan. Let that simmer for about 5 minutes, stirring often to make sure it doesn’t burn.

Add the snap peas and shrimp and cook until the shrimp are pink and firm; 2 to 3 minutes per side. Do not overcook or th shrimp will become rubbery.

Add the cooked pasta to the pan and combine. Serve topped with more grated Parmesan.

Ingredients

1 pound Shrimp, peeled & deveined

1 pound Pasta, cooked, your favorite shape

1 pint Heavy Cream

1 stick Salted Butter

8 oz Parmesan, shredded

8 ounces Snap Peas, cooked

3 Garlic Cloves, minced Fresh Nutmeg, to taste

Mama’s Meatloaf

by Jessy Turner, One of our Owners

Directions

In a large mixing bowl, mix eggs, onion, most of the ketchup, and a few dashes of Worcestershire sauce until well blended. Add bread crumbs and mix again to combine.

Add both meats. Use a spoon to break up the big lumps and start mixing all the ingredients together. Then use your hands to mix and turn the meat, combining the two meat varieties and incorporating the onions and peppers.

In a 9x13” baking dish or tray, form the meat mixture into a loaf shape. Use a butter knife to cover the top of the loaf with the remaining ketchup.

Cover with foil and bake at 375°F for 11/4 hours or until it is cooked through.

Best served with mashed potatoes and steamed broccoli.

Ingredients

1 pound Turkey, ground

1 pound Lean Beef, ground

3 Eggs

1 White Onion, diced

1 Red Bell Pepper, diced

1 cup Bread Crumbs

1/2 cup Ketchup

Worcestershire Sauce

Salt & Pepper to taste

Tuscan Spaghetti Squash

by Hayley Ranolde, Customer Service Manager

Directions

Preheat oven to 400°F.

Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place cut side down on baking sheet. Bake until the spaghetti squash is tender, 40 to 45 minutes. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash into fine noodle-like strings.

Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.

Ingredients

1 large Spaghetti Squash

1 tbsp Olive Oil

Kosher Salt

Black Pepper, freshly ground

4 slices Bacon

2 Garlic Cloves, minced

11/2 cup Cherry Tomatoes, halved

2 cup Baby Spinach

1/2 cup Heavy Cream

1/3 cup Parmesan, grated Basil, for garnish

Creamy Lemon Orzo with Winter Greens

by Anna Sawyer, Café Asst. Manager

Directions

Cook kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add garlic and cook 1 minute; season with salt and pepper. Add vegetable broth and heavy cream; bring to a simmer. Stir in orzo and cook 9 minutes. Stir in baby spinach. Turn off the heat; stir in Parmesan and lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

Ingredients

2 cups Tuscan Kale, sliced Olive Oil

2 Garlic Cloves, sliced

Salt & Pepper to taste

2 cups Vegetable Broth

1/2 cup Heavy Cream

1 cup Orzo

2 cups Baby Spinach

3/4 cup Parmesan, grated

1 tbsp Lemon zest

1 tbsp Lemon juice

From The General Manager

by Jessica Bosworth

As winter unfolds, blanketing the world in a serene hush, we are offered the space for reflection, renewed connections with nature, and preparations for the forthcoming year. Throughout this period of introspection, there are a few ways in which I like to take advantage of the charm and peacefulness of the season.

For cycling enthusiasts, winter generally signifies the off-season, a time when roads might be hazardous to travel and temperatures can plummet to uncomfortable levels. The shift in weather offers an opportunity to explore alternative activities, to immerse in the ambiance of the colder months.

Walking, for instance, can be incredibly therapeutic, and provides an enchanting stage to witness nature's transformation. For me, the crunch of snow underfoot, the stillness of the air, and the frost-covered landscape evokes a sense of tranquility that's difficult to find during other seasons. Whether it's weaving through a snowy forest trail or an extended stroll around my neighborhood, these walks offer a chance for me to slow down and appreciate the beauty of our surroundings in a way that cycling simply does not.

Journaling is another restorative practice that I lean into, especially during the early morning hours when I am alone and all is silent. Penning words onto the crisp pages of a notebook becomes a meditative process; a platform for creative expressions and imagination; a means of capturing my thoughts and goals. The universal repose associated with wintertime invites a deeper contemplation, making it an ideal time to reflect on the year gone by—the accomplishments, challenges, and lessons learned along the way.

Oftentimes during my walks, I will catch glimpses of nature's resilience in spite of the cold, reminding me of the resilience inherent within myself. I take note of these important insights in my journal, using them to inspire ambitions and intentions for the year ahead. This process serves as a powerful reminder of my commitment to continual growth and transformation.

There are other simple pleasures that can cultivate a warm and cozy atmosphere outside of the kitchen. Among these, the pleasure of slipping into snug wool socks, sipping from a handmade mug, sinking into the embrace of a fluffy pillow, or relaxing in the gentle glow of ambient lighting—all while reading that book you’ve been meaning to get around to.

Maggie’s Organics wool socks, with their softness and natural warmth, are like a gentle hug for the feet. Beyond their functional purpose, they provide cushion to every step and plush comfort on chilly nights.

Handmade mugs (Lorimer Burns creates my favorites), elevate the simple act of sipping a warm beverage into a delightful ritual. The individuality of each piece exemplifies true artistry and authenticity—one can almost feel the hands that molded them. It turns my morning coffee or evening tea into an occasion for thoughtful connection.

Pillows by Creative Co-op invite relaxation and gentle support. They cradle tired heads and offer solace to restless souls, converting a couch or bed into a sanctuary of rest. Whether it's sinking into a pile of plump pillows for that leisurely read or finding respite after a long day at work, these fluffy companions have an unparalleled ability to soothe and comfort.

To complete the mood, consider intimate lighting—a gentle glow that weaves magic into the environment. Be it the contemplative flicker of candles, the playful radiance of string lights, or the aura of a bedside (mushroom) lamp, these lights evoke a sense of repose. They have the ability to transform spaces into sanctuaries, inviting one to unwind and bask in their soothing luminosity.

If I’ve piqued your interest with any of the wonderful items mentioned above, then please take a moment to stop by The Attic during your next visit to the Co-op. Our little home goods shop is filled with unique and affordable wares, which we are constantly refreshing. We always welcome feedback and product suggestions. Feel free to drop us a line.

Embracing winter isn't just about finding alternative activities or indulging in delicious meals– it's about fostering a deeper connection with the season itself. It's about savoring the stillness and appreciating the slower pace that winter often elicits.

I thought that I might close with a quote from Jeffrey McDaniel to reconnect us with the season’s brilliance:

“I realize there’s something incredibly honest about trees in winter, how they’re experts at letting things go.”