Celebrating a decade of your favorite recipes
IT’S NOT EASY choosing a favorite recipe, but here’s a
trick offered by Costco member Julie Coolidge: Just look in
your cookbook for the page with the most food smears.
As we prepared our 10th annual cookbook, we asked members to send us their favorite recipes from the ;rst nine books in “The Costco Way” series. Judging by the nthusiastic response, it’s clear there are a lot of smeared pages in beloved cookbooks across the country.
We are featuring a few of those favorite recipes here. Enjoy!
You can ;nd all recipes from this book and past years online
at Costco.com. Just type “Costco Cookbooks” in the search
window on our home page.
“Our family loves this alad! It is so versatile.
We can vary the nuts,
use dried or fresh fruit
(fresh pineapple is
awesome), add different
cheeses and different
meats. It is also a great
way to use leftovers.”
Cranberry Almond Spinach Salad
1 tablespoon butter
¾ cup blanched,
slivered almonds
1 pound Boskovich Farms
Fresh ’N’ Quick Spinach
1 cup sweetened
dried cranberries
4 ounces feta cheese,
crumbled
2 tablespoons toasted
sesame seeds
1 tablespoon poppy seeds
½ cup sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil
Melt butter in a small pan over medium heat. Add
almonds and cook until lightly toasted. Remove from
heat and set aside to cool.
Chop or tear spinach into bite-size pieces and place in
a large salad bowl.
Add toasted almonds, cranberries and feta.
To make dressing, whisk together sesame seeds, poppy
seeds, sugar, onion, paprika, vinegars and vegetable oil.
Add dressing to taste and gently toss the salad.
Makes 8 servings.
Recipe from 2005, Creative Cooking The Costco Way, page 38.
DIAN DUYCK
Cornelius, Oregon
10 A Decade of Cooking The Costco Way
