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Store Hours
7 DAYS A WEEK
7 AM – 9 PM
(541) 482–2237
(541) 488–0470 (fax)
237 N First Street
Ashland, OR 97520
Driving Directions
Contact the Co-op
Links
- Demeter USA
- THRIVE
- Oregon Tilth
- The Natural Step
- Food Alliance
- LIVE Certification
- Salmon Safe
- Certified Humane
- NCGA
- NCBA
- FTSLA
- Oregon Organic Coalition
- Ecotrust
- Rodale Institute
- Cornucopia Institute
- Organic Seed Alliance
- Farm Aid
- Take Back the Tap
- Food & Water Watch
- Fair Food Fight
- Non-GMO Project
- Return to Tradition
- Siskiyou Field Institute
Recipes - Low Fat & Low Calorie
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| Strawberry-Papaya Breakfast Smoothie | Ahhhhh! | |
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| Summer Day Appleberry Punch | Great for a summer birthday celebration or a 4th of July party. | |
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| Summer Hummus | This spread is wonderful spread in a whole wheat pita bread and stuffed with a slice of tomato, thinly sliced cucumbers, sliced black olive, and shredded romaine lettuce. | |
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| Summer Squash with Fresh Herbs | A great way to really taste the delicate flavors of these vegetables. | |
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| Summer Squash with Fresh Herbs | A great way to really taste the delicate flavors of these vegetables. | |
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| Sweet Potato Butter | Great spread on toast or as a dip for celery sticks. | |
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| Taco Salad | Serve with corn tortilla chips or spoon into whole wheat tortillas. | |
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| Tempeh Kabobs with Sweet and Sour Sauce | Tempeh holds up well for kabobs on the grill. | |
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| Tofu Quiche | This vegetarian quiche is still elegant and rich. | |
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| Tofu Whipped Cream | Use organic citrus whenever a recipe calls for "zest". The mixture will thicken once it has been chilled. | |
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Meal Solutions
Learn More About Our MEAL SOLUTIONS Program
Pick up Meal Solutions recipes at the Culinary Kiosk next time you shop!
Taste the recipes every Tuesday and Thursday.
Cooking Classes
Cooking Class Events
Date:
Tuesday, September 14, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Scott Harding, Owner Artik CreameryEvent Details:
Learn the secret to making really great ice cream at home from an expert! Scott will take you through the production process step by step using all organic ingredients to make heavenly black berry ice cream to enjoy at the end of class.Cost:
$30.00$30 Co-op Owners $35 General Public
Event:
Dehydration CreationsDate:
Tuesday, September 21, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Vrnda Leier Heyden and Maria DiMaggioEvent Details:
With a dehydrator you can create everything from snacks to dessert, including bread, pizza crust, granola and crispy crackers. Heating foods at low temoperatures can yield results that are crispy, seem baked, store well and are easy to pack and carry when you travel. Generous sampling will make a fine dinner!Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Thursday, September 23, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Mary ShawEvent Details:
Create a different recipe every night using the rice and beans you prepared on Sunday! Mary will demonstrate how: White Bean and Potato Salad with a Kalamata Olive Dressing; Sage and Allspice Seasoned White Beans in a Tomato Stock; White Beans with a Sun-Dried Tomato Tapenade; and Brown Basmati Rice with Jonagold Apples and Walnuts.Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Tuesday, September 28, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Jeff HauptmanEvent Details:
Don't miss this opportunity to savor the last of this season's fresh corn and tomatoes! The first course of Fruit Slaw with Avocado and Blue Cheese is followed by Cajun spiced White Fish garnished with Roasted Corn and Green Tomato Relish. Coconut Baked Sweet Potato Fries and Sauteed Green Beans and Shallots complete the main course. Dessert is a perfect seasonal combo, Bruleed Figs with Rum Peach Sauce.Cost:
$30.00$30 Co-op Owners $35 General Public
Ingredient Glossary
What's that ingredient?
From A to Z, you can look up an unfamiliar ingredient you may find in some of our recipes. Just click here.