Meaty Holiday Meals
Venture to the Co-op’s Meat and Seafood Department to find the perfect cuts of natural meats and wild caught fish to complete your holiday celebration. Special occasion meals are memorable. Plus, leftovers make delicious sandwiches. Smoked ham, rib roast and tenderloin also make tasty fillings for nachos, or taco and quesadillas.
Have questions or concerns? Contact our friendly Meat Department staff to schedule a special order in time for the holidays at 360.336.9777. In addition to turkey and chicken, we offer a selection of humanely raised, vegetarian-fed meats, including:
Beelers Uncured Ham
When it comes to main, meaty dish, things don’t come much easier than fully cooked, smoked ham. To prepare: simply heat the ham, covered in foil in a 300° F oven for 15 minutes per pound. Plus, it’s pre sliced for stress-free serving. And Beeler’s Uncured Ham is made without added nitrates, and available boneless or bone-in.
Salad & Sides: accent the smoky flavors of ham with a palate cleansing, fruit forward Waldorf Salad, then go for charred, roasted cauliflower and a fancy mac-n-cheese.
For Dessert: apple pie a la mode, with the Co-op’s own CONES vanilla ice cream.
Wine and Beer Pairings: wine drinkers can go for either red or white. Try Southern Oregon-based Foris Pinot Gris or Riesling. Or choose a naturally gluten free sparkling hard cider, such as Snowdrift’s luscious Seckel Perry hard cider.
Beef Rib Roast
Carve a holiday classic. Robust, marbled Rib Roast may be a splurge, but it’s not terribly difficult to prepare. Read more about How to Cook Prime Rib Roast. Serve it with a creamy, zesty horseradish cream sauce or a simple “au jus”, pan simmered gravy. For the holidays these roasts are on sale and cut to order: Bone-In Beef Rib Roast is $13.99 per pound; Boneless Beef Prime Rib is $14.99 per pound.
Salad & Sides: try comfort foods. Start with a nostalgic blue cheese wedge salad, follow with roast and baked potatoes, green beans, and/or broccoli with cheese sauce.
For Dessert: showcase chocolate or devil’s food cake. Truffles, confections are also good accompaniments.
Wine & Beer Pairings: go for a big, bold red wine, Bordeaux to Cabernet Sauvignon to Argentine Malbec. Brew wise, choose a hearty, malty ale that will rise to meet the strong flavors of Prime Rib: many holiday ales such as Ninkasi Sleigh’r or hoppy Ecliptic Brewing’s Filament Winter IPA are tasty compliments.
A classic, ultra-tender (hence the name “tenderloin”) pork tenderloin doesn’t need much to succeed. Check out this Balsamic Roast Pork Tenderloin recipe. Visit our Meat Department to find Coleman Natural Pork Tenderloin.
Salad & Sides: Compliment the earthy, delicate flavors of pork tenderloin with seasonal sides like Roasted Butternut Squash Risotto, and colorful sauteed green beans with hazelnuts and cranberries.
For Dessert: an elegant lemon tart or spicy Pumpkin Gingerbread Cake.
Wine & Beer Pairings: medium-bodied white wines, or a slightly sweet Moscato support the rich and roasted flavors of pork tenderloin. Serve a craft cider, such as Tieton’s Wild Washington Apple or bright, lightly spiced ale like Aslan’s Dawn Patrol Pacific Ale or Fremont’s Bonfire ale.
Oysters as Holiday Feast
Does your family wish to celebrate with a meat-free meal? Enjoy the bounty of fresh, Pacific Northwest seafood and make an oyster stew. Support local farmers and fishers and feature locally sourced onions and garlic and dairy. Serve oyster stew with crusty bread and crackers. Opt for potato-based side dishes, as well as Pickled Red Cabbage.
Creamy Oyster Stew
- 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen
- 5 tablespoons unsalted butter
- 1/4 cup flour
- 2 celery stalks, minced
- 1/4 cup white wine or Brandy
- 1 medium yellow or white onion, minced
- 1 3/4 cup milk
- Fresh herbs: 1/2 cup diced dill, parsley and chives
- 1/4 cup cream
- Freshly ground black pepper
- Hot sauce, to taste
- Salt, to taste
Prep the oysters: strain and reserve oyster juice through a fine-meshed sieve into a bowl. Rinse oysters under cold water to remove grit, place in bowl. Reserve the juices. Then make a roux: over medium heat, melt butter in a large pot. Add flour and stir to make a roux. Reduce heat to medium-low and cook for a few minutes, stirring often. When roux turns a light mocha color, stir in celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently.
Add oyster juice and any juices the oysters in bowl may have release. Add milk, cream and hot sauce. The roux will absorb the liquid and turn into a paste. Slowly add milk and cream, stirring constantly to mix. Add splash of hot sauce, wine or Brandy, if desired.
Avoid boiling the soup. Heat soup to just below simmer and cook 15 minutes. Add oysters. If needed, chop large oysters into bite sized pieces. Cook for 2 minutes or until edges of oysters begin to curl. For smooth soup: purée as desired. Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley.