Our next Board meeting is scheduled for April 9th at 6:30pm. If you plan to attend, please register by 3pm the day prior to the meeting. In the meantime, the Board is working to identify members willing to serve on the Board of Directors. If you, or someone you know, would be interested in Board Service, and has relevant skills and experience, please email board@threeriversmarket.coop.

The Board of Directors, in collaboration with our General Manager, and with professional support from Robin Easter Design, are working on a much needed Three Rivers Market website redesign and brand refresh. The last time this occurred was in 2008. The updated design will reflect both the history and the vitality of our independent, community-owned grocery store. We are working to include features that will better serve our member owners and loyal shoppers, as well as anyone curious to learn what sets our market apart from typical grocers. The Board will provide updates as we can on the progress.

The Cooperative Panty

by Mary French, Board Vice-Chair

Have a recipe you love that features ingredients readily available at our cooperative market? Please email board@threeriversmarket.coop to submit!

Shaved Apple & Blue Cheese Salad with Candied Nuts and Mustard Vinaigrette

Makes 2 servings

Ingredients

•  4 cups of tender leafy greens such as butter, bibb, or arugula
•  4 tablespoons of crumbled blue cheese (Mimi’s Smoked Blue Cheese is my preference)
•  Shaved apple (I use Honeycrisp or Fuji)

 
Lusty Monk Vinaigrette

•  1-2 tablespoons of Lusty Monk mustard (Original Sin or Temptation both work)
•  ¼ cup of white wine vinegar
•  1 tablespoon of minced shallot (about 1 small shallot)
•  ½ cup of olive oil (I used California Olive Ranch)
•  1 tablespoon of raw honey (I used Wildwood)
•  Kosher salt and pepper, to taste

 
Candied Nuts

•  ½ cup of roughly chopped pecans or walnuts
•  Avocado oil (or about 1 tsp of oil of preference)
•  ½ tablespoon of coconut sugar
•  ½ tablespoon of maple syrup
•  ¼ teaspoon of salt

 
Instructions

1. Preheat your oven to 350°F. Line baking sheet with parchment paper.

2. In a small bowl, combine roughly chopped nuts with oil until coated.

3. Stir maple syrup into bowl with nuts.

4. Combine coconut sugar and salt, and sprinkle over nuts. Stir to coat evenly.

5. Bake nuts for 15 minutes, remove and stir, then bake another 10 minutes, if needed. Carefully watch nuts because they can burn quickly. Remove from oven once done and let cool while preparing the rest of the salad.

6. Make the dressing by whisking the mustard with the olive oil in a bowl. To save time and dishes, I place all the ingredients in a jar with a lid and shake. Taste, add salt and pepper as needed. Please note: the Lusty Monk mustard is intense and I like to add honey to temper the intensity and for some sweetness. Add honey as desired.

7. Thinly slice apple (if you would like to add some fear and adrenaline to your experience, use the mandolin, but it is not necessary.)

8. Assemble salad by placing about 2 cups of mixed greens in each bowl, toss with enough dressing to dampen the greens (the dressing can be strong, so a little will go a long way), then add sliced apples and blue cheese. Top with candied nuts.

Mary’s Tips

-Make this salad a meal by adding a protein. I like to add grilled chicken, but air fryer crispy tofu would pair nicely as well.

-I like using a mix of arugula and butter lettuces, but sticking with one mild lettuce instead of mixing is fine.

-I really like using the Mimi’s smoked blue cheese, but I have also used the Mountain Gorgonzola recently and it works well.

-I am sure any Dijon mustard would work but I highly recommend the Lusty Monk mustard, it is so strong and flavorful. The Lusty Monk mustard can be found next to the specialty cheese section in Three Rivers Market.

-Feel free to save time and buy candied nuts in advance. Also, you can play with the ingredients for your candied nuts – sometimes I like to add cinnamon.

Have a recipe you love that features ingredients readily available at our cooperative market? Please email board@threeriversmarket.coop to submit!