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Ferndale Market
Cooking with Koshiki: Harumaki-Fried Spring Rolls (Virtual class)
February 1, 2022 @ 6:00 pm - 7:30 pm
Haru-maki are Japanese-style fried spring rolls. This irresistible harumaki is crispy and packed with meat, bean noodles, carrots, and shiitake mushrooms. Serve them as an appetizer, or make dinner with a side of quick soup, salad, and grain.
Koshiki Smith, the Japanese Kitchen
Nourish 101: Peanut Lime Tofu Rice Bowls (Virtual class)
January 29, 2022 @ 11:00 am - 12:00 pm
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10.
Crispy marinated tofu rests on a bed of steamed rice and is topped with peanut-lime sauce then garnished with fresh veggies for a bright, flavorful, and filling meal.
Natalia Mendez, Seward Co-op
Dinner and Conversation with Nutritionist Jesse Haas: Powered-Up Pasta (Virtual class)
January 17, 2022 @ 6:00 pm - 7:30 pm
This is a cooking, eating, and conversation event hosted by Seward Coop and Wellness Minneapolis. You’ll receive a menu before class so you can shop and cook with functional nutritionist, Jesse Haas, live via Zoom. Each meal and conversation will center around an ingredient on which to build your personal nutrition know-how and fortify your home-cooking with food as medicine. Bring your nutrition and wellness questions to the conversation.
In this class, cooking with color brings beauty to the plate, as well as an array of phytonutrients that both challenge and nourish the whole body. Learn how to power-up your standard spaghetti with a rainbow of health benefits.
Jesse Haas, CNS, LN – Wellness Minneapolis
English Muffins with Eggs, Brussels Sprouts and Bacon
Wild Rice Stuffed Squash
Turkey Banh Mi with Quick-Pickled Cranberries
Turkey Vatapa
Mashed Potato and Bacon Pizza
By: Co+op
Total Time: 35 minutes
Servings: 4
When making mashed potatoes, be sure to reserve a portion for this tasty pizza.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 12-oz. frozen pizza dough, thawed
- 1 1/2 cups mashed potatoes, seasoned
- 4 slices bacon, cooked and crumbled
- 1/2 cup canned corn, drained
- 1/4 cup slivered red onions
- 1 1/2 cups shredded Asiago cheese
Preparation
- Preheat the oven to 425°F. Spread oil on a large sheet pan, and place the thawed pizza dough on the oil. Press the dough out into a 12-inch circle, and then put the pan on top of the stove so the dough will be warm as it rises. Let stand for about 5 minutes. Bake the pizza dough for 7 minutes.
- Remove dough from oven and dollop spoonfuls of mashed potatoes over the crust. Gently spread to cover, leaving a small rim uncovered. Sprinkle the crumbled bacon, corn and red onions over the mashed potatoes, and tap lightly with a spoon to make sure they sink in a little. Cover with Asiago cheese.
- Bake for another 15-18 minutes, until the cheese is golden brown and the crust is golden. Transfer to a cutting board and cut into 8 wedges. Serve immediately.
Serving Suggestion
A simple, mixed green salad, drizzled with a vinaigrette dressing and topped with cranberries and chopped nuts makes the perfect side to this flavorful dish.
Nutritional Information
620 calories, 18 g. fat, 45 mg. cholesterol, 910 mg. sodium, 65 g. carbohydrate, 4 g. fiber , 18 g. protein
Source: https://www.grocery.coop/recipes/mashed-potato-and-bacon-pizza