Muhammara: A new dip/spread, slather it on everything
I am always on the lookout for new ideas and recipes to make in our deli. Recently, I was visiting Seattle and my sister took me to her favorite spot to get mezze. There I experienced a dip nestled in the middle of the hummus and the baba ganoush that knocked my socks off with the perfect combination of deep smokiness, nutty sweetness and tanginess right at the finish and I immediately knew that this would be the next great thing in the Deli! Upon inquiring, I learned that this beautiful red spread was called Muhammar, a classic dip that combines Aleppo peppers, walnuts, pomegranate molasses and breadcrumbs.
Muhammara originates from Aleppo, Syria where I am assuming they grow a lot of Aleppo peppers; a chili pepper classically used in Muhammara. After searching high and low to no avail for this mysterious pepper, at least not in the quantities we would need to make Muhammara in the Deli. I realized if I wanted to make this I’d have to make my own substitutions. Luckily the recipe for Muhammara is pretty lenient as this dip has been around since before cookbooks so there are as many versions of it as there are people that make it, so our version is made with a combination of roasted red peppers and jalapenos to recreate the sweet spiciness of the Aleppo pepper. Muhammara is extremely versatile and is excellent on baguette, naan, pita chips, crackers, carrot sticks, and anything you normally use as a carrier to get dips to your mouth. We have also discovered that it is great stirred into grains, rice and quinoa, after they’re finished cooking. As for roasted meats and vegetables I think this is really where the muhammara shines. I have slathered it on everything that has come off my BBQ for the last couple of weeks, which has pretty much included every type of meat and vegetable and have yet to find anything that it doesn’t enhance. My favorite was putting it on BBQ’d lamb chops and also mixing it with grilled zucchini, mushrooms, onions and asparagus. I bet it would even be excellent on pasta, or on a pizza, or in a sandwich or a wrap. Give it a try; let me know what you think and if you find any ways to serve it that knock your socks off, I would love to hear about them. Located in the Deli grab n go. Enjoy!
Michelle, Deli Manager
More Co-op News
By Annie Hoy, Retiring Marketing Manager
Since I was born and raised in far West Texas, I cannot help but use some imagery from what is so familiar to me.
By Emile Amarotico, General Manager and Ed Claassen, Board President
Our staff loves to head outside and enjoy the gorgeous Oregon outdoors. Here's a few of their favorite trails and the Co-op snacks they like to take with them.
By Stephanie Koerella, Education Coordinator
Reducing our waste has continued to be of greater concern for Rogue Valley residents, especially since January, when options for recycling became even more limited. While the Ashland Food Co-op is ramping up our efforts to reduce waste as a business, there is a lot that our community can do at home to help the cause.
By Emile Amarotico
In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.
We’ve teamed up with Rogue Valley Farm to School to offer three different camps this summer. Each week campers will dive into food production, preparation and exploration, with a mix of farm and kitchen experiences that delight the senses and inspire the soul. Join Rogue Valley Farm to School staff as they cultivate the ability to grow and cook delicious, healthy, seasonal meals. Monday - Wednesday at the Co-op Community Classroom, Thursday & Friday at the Farm at SOU.
By Ed Claassen, Board President
Your Board and Management Team invested a significant amount of time in 2014 developing a set of strategic initiatives that we believe are vital in shaping the future of our business and furthering our mission. We formed a Strategic Planning Steering Committee consisting of 3 Board members and 3 Management Team members to guide the implementation of these initiatives.
To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.
No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.
As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.
Looking to stretch your grocery budget? So are we! We've lowered the price on over three hundred items to create a set of high integrity staples for every shopper. Welcome to Co+op Basics.
Co+op Basics includes over 300 pantry and household staples. From beef to milk to cereal, we’ve lowered the margin and price on all those items to make organic, healthy food accessible to every shopper.
The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations is now open.
Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.
By Emile Amarotico
As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!
Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.
By Gwyneth Bowman, Vice President
After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.
Like it or not, the cool weather has arrived. Whether you are heading out for a hike or enjoying a good book by the fire, the Co-op Deli has what you need to fuel your favorite fall activity. Stay warm with these comfort food recommendations from the Co-op Deli.
By Emile Amarotico
A recent visitor commented that our parking is totally inadequate to our business volume. What’s true is that we cannot create more parking due to space and municipal code constraints. Thus, the value of each available space is increasing over time. Assuming only half of Co-op shoppers use automobile parking, each space supports at least $200,000 in annual sales.