Posted by Patrick on February 24, 2017
SURPRISE! We’re having a little pop-up Member’s Day on Tuesday, February 28th. The standard member’s day prices and specials will be on board for just one day!
Posted by Patrick on February 07, 2017
The member’s weekend for this quarter is THIS WEEKEND! We’ll have some special samples, extra hands on deck, and of course, discounts!
Posted by Patrick on January 27, 2017
Ah, pasta salad. Everyone loves it, and there are a lot of ways to make it. I’d like to share one of MY favorite ways to make a pasta salad. While the usual pasta is a penne, spiral, or shell pasta, there’s absolutely no reason you can’t make it with other types. Our Rising Moon veggie ravioli and butternut squash ravioli are particularly good as pasta salad, but cheese raviolis aren’t necessarily the best. The cheese gets a bit hard and the texture is off.
The key is marinating your ingredients together and not getting them all stuck together, which is actually quite easy. Here’s how you make a great simple pasta salad:
For 2 Servings:
Pasta (2 servings worth, depending on type)
Red onion (1/4 to 1/2, depending on size)
Celery (2-3 small stalks, 1-2 large) - preferably with leaves
Bell pepper - 1/3 to 1/2
Olive Oil (1/4 cup)
Garlic - 2-3 cloves. Feel free to substitute garlic powder or granules - 2T worth.
Chop up a few stalks of celery, leaving the leaves on, into a fine dice. Do the same with bell pepper and red onion. The finer these are chopped, the better. If you’re using fresh garlic, parsley, olives, or green onions, now is the time to do the same.
Boil your pasta according to the type. Try and get it a little al dente, as the pasta will soften while marinating in the sauce. Drain it well. Run cold water over it to keep it from continuing to cook as you prepare the pasta salad.
Let this drain, then cover it in olive oil. Make sure it’s in a bowl, so that it pools up, toss it well so that everything is coated in olive oil. Add more if you need to, then add your chopped vegetables and toss more. Once everything is nice and even, add your lemon juice, and toss again. Now add your seasonings, toss thoroughly and set aside to refrigerate for 1-2 hours until the olive oil has gotten a little thick and the pasta is cold throughout. It benefits from overnight refrigeration, but you don’t have to do that. If you’re adding Parmesan cheese, wait until right before you serve it - you don’t want it to dissolve.
Posted by Patrick on January 03, 2017
New Year, New You? We liked the old you, too, to be honest. So let’s try New Year, New Shelves. It doesn’t have that pop, does it?
Well, whatever the case, we’re moving a lot of things around, getting new items, and re-acquiring some old favorites. So if you don’t see it, ask around.
Posted by Patrick on December 28, 2016
Rainbow will be open our normal hours on New Years Eve and CLOSED New Years Day! If you need some extra resolution-fuel from Rainbow, be sure to stock up early!
Posted by Patrick on December 28, 2016
Rainbow Tuna Salad
By Patrick Jerome
For the listed recipe, I was using Sophie’s Kitchen Vegan Toona, but you omnivores can substitute tuna.
Per can of tuna (6-8oz size)
2-3 celery sticks, preferably from the center, with leaves attached
1 small red onion or ½ regular red onion or 1 bundle green onion
½ bell pepper
1 jalapeno pepper (deseeded)
1 heaping tablespoon vegenaise (I actually recommend vegenaise over regular mayonnaise in all recipes, but you can do what you wish)
1 tablespoon mustard. I recommend Sweet & Sauer’s fermented mustard
1 heaping tablespoon Sweet pickle relish
Black pepper, coarse grind, to taste
Open your tuna (or toona) and drain it. You can leave a little of the oil or water, but don’t leave much. Also, be aware that your cats will take notice of this, if you have cats.
Throw this into a suitably sized bowl. You’re going to wind up with equal amounts tuna and OTHER, so plan accordingly. If you are very bad at planning, you’ll ignore that advice, so don’t worry!
FINELY chop your celery, red onion, and bell pepper. The finer the better. Dice, chop, and re-chop. Add that to your tuna/toona.
Deseed your jalapeno pepper if you don’t want this to be HOT. I recommend a deseeded jalapeno for this recipe. Add that.
Add the relish, mustard, and vegenaise. I recommend vegenaise due to the consistency (it’s thicker) and the lower oil content. Whatever you choose, mix thoroughly. I recommend a fork to break up all those chunks.
Add black pepper to taste, Serve on crackers, celery, chips, toast, sandwiches (with lettuce, pickles, and red onion) or bell pepper slices.
Other potential additions for your tuna salad:
Capers, diced banana peppers, olives, hard-boiled egg (obviously that’s not vegan)