Southwestern Stuffed Peppers

2019-08-22T15:32:17-04:00

Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests. By Co+op, stronger together Total Time: 35 minutes Servings: 8 Ingredients 4 medium to large green peppers 2 cups frozen corn kernels 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas) 1 cup shredded cheddar cheese or smoked cheddar 1/2 tsp. salt 1 fresh or pickled jalapeno pepper, diced 1 Tbsp fresh cilantro, chopped 1 cup salsa 1 cup cooked rice (optional) 1 Tbsp butter 1 tsp. paprika or smoked paprika Preparation Preheat the oven to 375°F, and bring a stockpot of water to a boil. Cut the green peppers in half through the stems, or [...]

Southwestern Stuffed Peppers2019-08-22T15:32:17-04:00

Nut Butter and Flax Powerballs

2019-08-22T15:28:50-04:00

Send the kids back to school (or yourself to work, or on a hike, or anywhere!) with these convenient no-bake snacks — they pack a big protein punch into a single bite. By: Co+op, stronger together Total Time: 20 minutes Servings: 15 Ingredients 1 1/2 cups almond butter 1 banana, peeled and mashed 2 Tbsp ground flaxseed 2 Tbsp whey protein powder 2 Tbsp cocoa powder 1 Tbsp honey 1/3 cup almonds, finely chopped Preparation In a mixing bowl, stir together the almond butter, banana, flax, protein powder, cocoa powder, and honey. Blend until smooth. Line a plate or pan with parchment paper. Roll into 1- to 2-inch balls and place on parchment paper. Next, roll each ball in the chopped [...]

Nut Butter and Flax Powerballs2019-08-22T15:28:50-04:00

Garden Vegetable Saute

2019-08-14T15:25:32-04:00

Take advantage of tomato season! This easy tempeh, zucchini, and tomato sauté is packed with flavor, fiber, and a lot of other goodness. By Co+op, stronger together Total Time: 40 to 45 minutes Servings: 4-6 Ingredients 8 ounces tempeh, cut into 1/2-inch cubes 1/2 cup burgundy or dry red wine 1/4 cup tamari soy sauce 3 Tbsp vegetable oil 2 cups yellow onion, chopped 2 cloves garlic, minced 3 cups zucchini, sliced into rounds 1 bell pepper (red or green), diced 2 large tomatoes, chopped 1 Tbsp fresh dill (1/2 teaspoon dried) 3 Tbsp fresh parsley, chopped Salt and pepper to taste Chopped scallions, for garnish (optional) Preparation Mix together wine and soy sauce, and pour it over the tempeh [...]

Garden Vegetable Saute2019-08-14T15:25:32-04:00

Highlight on Cooperative Principle #5, Education!

2019-08-12T13:24:06-04:00

Cool School Food participants do some hands-on learning about food. By Alexis Alexander, Membership Manager AUGUST! This is when Ithaca starts bustling with energy as teems of students head to Cornell and Ithaca College for the fall semester. From a co-op perspective, this calls forth the Fifth Cooperative Principle — Education, Training, and Information — which states: “Cooperatives provide education and training for their members, elected representatives, managers, and employees so they can contribute effectively to the development of their co-operatives. They inform the general public — particularly young people and opinion leaders — about the nature and benefits of cooperation.” GreenStar provides education and training on cooperatives in many different forms, from offering articles in our newsletter, [...]

Highlight on Cooperative Principle #5, Education!2019-08-12T13:24:06-04:00

Hot and Spicy Tofu

2019-08-12T12:54:36-04:00

Spice up a weeknight dinner with this quick and easy tofu and vegetable recipe. By Co+op, stronger together Total Time: 30 minutes Servings: 6 Ingredients 2 Tbsp vegetable oil 1 14-ounce block extra firm tofu, drained and cut into 1- to 2-inch cubes 1 red onion, thinly julienned 2 bell peppers, thinly julienned 3 Tbsp minced garlic 1 jalapeño pepper, seeded and finely diced 3 Tbsp tamari 3 Tbsp rice vinegar 1 Tbsp brown sugar Pinch of crushed red pepper flakes (optional) Preparation In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and sauté for 5 to 6 minutes until it begins to brown, stirring occasionally to brown all sides. Add the [...]

Hot and Spicy Tofu2019-08-12T12:54:36-04:00

General Manager Report: Collegetown and DeWitt Store Updates

2019-07-31T14:43:50-04:00

By Brandon Kane, General Manager A cooperative’s strength is derived from its owners, and I can say with confidence that our co-op has some of the most committed ownership in the nation. GreenStar is more than 13,000 owners strong and 78 percent of our sales are made to owners. Now here we are ushering in a new and improved GreenStar at 770 Cascadilla Street. I’m filled with excitement for the work of the next several months. As GreenStar grows, so does cooperation. I’ve been providing monthly updates on the West End expansion, so this month I’d like to share some great new developments at our other GreenStar locations. GreenStar’s Collegetown store celebrates its third anniversary this month. Already holding [...]

General Manager Report: Collegetown and DeWitt Store Updates2019-07-31T14:43:50-04:00

Grilled Shishito Peppers

2019-08-01T13:20:36-04:00

Aaron Munzer of Plowbreak Farm grills peppers at the Co-op Roasted shishito peppers are an easy, crowd-pleasing appetizer. Savory, salty, and occasionally spicy, it's hard to stop at just one! Ingredients 1 pint shishito peppers 2-4 Tbsp olive oil coarse sea salt Preparation Lightly toss the peppers with the olive oil and season them with sea salt. Set up the grill for direct grilling and preheat it to high. When ready to grill, brush and oil the grill grate. Arrange the peppers on the hot grate. Grill the peppers until sizzling and browned on both sides, 5 minutes per side. Serve the peppers hot off the grill with extra salt on the side for sprinkling. [...]

Grilled Shishito Peppers2019-08-01T13:20:36-04:00

Maple-Sweetened Zucchini Bread

2019-08-05T13:53:28-04:00

This healthy bread is loaded with ingredients that you can source locally. Zucchini is famously abundant this time of year, but if you don't have any in your garden, pick some up at the Co-op, freshly delivered from Stick and Stone Farm. While you're here, stock up on Ward's maple syrup, Stony Brook WholeHeartedFoods sunflower seed oil, Farmer Ground flour, and bulk eggs from Meadow Creek, Westwind, or Red Gate Grocer. makes 2 loaves Ingredients 3 cups plus 2 Tbsp whole-wheat pastry flour 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. baking soda ½ tsp. salt 1 ¼ cup dark pure maple syrup 3 large eggs  ½ cup sunflower seed oil 2 tsp. vanilla extract 2 Tbsp butter, melted 1 pound zucchini, shredded (about 3 ½ cups) ¾ cup rolled oats Instructions Preheat oven to 350 degrees [...]

Maple-Sweetened Zucchini Bread2019-08-05T13:53:28-04:00

Bring Your Own Bag to Support Meadowgate Equine Rescue

2019-07-24T13:54:49-04:00

Each quarter, GreenStar selects three local not-for-profits to be the recipients of our Bring Your Own Bag, Use It for Good program donations. Our BYOB program encourages shoppers to bring their own bags by providing them with a token worth 5¢ that they can donate to one of the chosen organizations. At the end of the quarter, we make a donation to the groups based on the number of tokens given by our customers. This quarter, our recipients are the Lilypad Puppet Theater, the Free Science Workshop, and Meadowgate Equine Rescue. Meadowgate Equine Rescue seeks to rescue horses in a neglect/abuse situation by removing them from owner’s property with law enforcement present.  They are then brought to Meadowgate for [...]

Bring Your Own Bag to Support Meadowgate Equine Rescue2019-07-24T13:54:49-04:00

Stick and Stone Farm: Growing unique organic veggie varieties

2019-07-31T13:53:54-04:00

By Kristie Snyder, GreenStar Staff Stick and Stone Farm bursts with activity — kids and dogs romp, CSA members pick flowers and berries, and farmworkers are busy in the barn and fields. Owners Lucy Garrison-Clauson and Chaw Chang grow the standard vegetable staples, but the couple also seeks to fill a niche growing products or varieties that other farms don’t. The certified-organic farm was founded in 1995 and began selling to GreenStar a few years later. In 2003 they moved to their current location on Route 96 between Ithaca and Trumansburg, and in 2005 they joined the Full Plate Farm Collective, a local CSA (community-supported agriculture) collaboration. They also sell at the Ithaca Farmers Market and supply a variety of [...]

Stick and Stone Farm: Growing unique organic veggie varieties2019-07-31T13:53:54-04:00
   Get Our
   E-Newsletter
SIGN UP
CLOSE
GSCP
Newsletter
SIGN UP
CLOSE
 Memorial Day (Monday, May 27) Store Hours:   West End 8 am - 9 pm  -  Collegetown 9 am - 9 pm  -  DeWitt is CLOSED

Get Our E-Newsletter

What’s in it for you? Have our sales delivered right to your inbox and stay informed about our expansion project!​
Thank you!
close-link