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Boise Co-op Market

@boisecoop

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🐓 Fresh • Local • Organic
🛒 Boise’s Community-Owned Food Market 1973
📍 North End Boise & The Village in Meridian
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🍻 OCTOBER GIVEAWAY! 🍻 😎 We’ve teamed up with Aslan Brewing for a seriously cool giveaway. TWO lucky winners will take home an Aslan Brewing branded Igloo KoolTunes Cooler + Aslan Brewing swag! 🎶 Giveaway: 🧊 Igloo KoolTunes Cooler 🧢 Aslan Brewing swag How to enter: 🐓 Follow @boisecoop & @aslanbrewing 👍 Like this post 👬🏼 Tag your friends in the comments! ✌️ Two winners will be announced on November 5 on our story. - Must be 18+ to enter. - Must be a local resident. #boisecoop #boise by @boisecoop
☕ A warm welcome to winter! ❄️ ☀️ Meet Sun Valley Sunshine, our NEW limited-time holiday coffee blend! 🍊 Locally roasted by Café Mulé, this medium roast features cozy notes of orange, cocoa, shortbread, and spices. It’s the perfect cup to warm up those chilly winter mornings! 🛒 Available now at the Boise Co-op Coffee Bar and in our coffee aisle. Grab a bag while it lasts! #boisecoop #boise #cafemule by @boisecoop
🦃 Your holiday feast, made easy! Spend less time cooking and more time celebrating with the Boise Co-op’s Holiday Menu! From housemade traditional and vegan dinners to delicious sides, pies, and more, we’ve got everything you need for a memorable holiday meal. 🥧 🍽️ Swipe through to explore our Holiday Menu! 🦃 Traditional Dinner 🍄‍🟫 Vegan Dinner 🥔 A La Carte 🥧 Pies & Desserts 🧀 Party Platters 🍷 Wine Pairings 📞 Place your order: 📍 North End: 208-472-4520 📍 The Village: 208-809-2160 ⏰ Orders require 48 hours’ notice. The last day to order for Thanksgiving is November 20! #boisecoop #boise #thanksgiving by @boisecoop
👻 Happy Halloween! by @boisecoop
🦅 What an incredible experience! A huge THANK YOU to the @peregrinefund for inviting the Co-op crew to their Fall Flights event! We loved getting an up-close look at these magnificent birds and learning more about the amazing work The Peregrine Fund does to protect birds of prey. 💚 We’re also excited to announce that The Peregrine Fund is our November Round Up recipient! Throughout November, every time you choose to round up your purchase at the Boise Co-op, your spare change will go toward supporting their conservation efforts. 🌎 Together, we can make a difference, one round up at a time! #boisecoop #boise #theperegrinefund #roundup by @boisecoop
🥞 Fluffy, cozy, and packed with pumpkin spice goodness! These Pumpkin Pancakes are the perfect way to bring a little fall flavor to your breakfast table. Even better? All ingredients were picked up at the @boisecoop! #boisecoop #boise #munchkintimeblog #recipe 🥞FLUFFY PUMPKIN PANCAKES WITH CINNAMON HONEY BUTTER 🧈 🎃 Ingredients For the Pumpkin Pancakes: 1¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon pumpkin pie spice ½ teaspoon cinnamon ¼ teaspoon salt 2 tablespoons light brown sugar 1 cup unsweetened milk, I use oat milk ⅓ cup pumpkin puree 1 large egg 2 tablespoons avocado oil, or butter ½ teaspoon vanilla extract For the Cinnamon Honey Butter: ½ cup softened butter 1 teaspoon cinnamon 2 teaspoons honey, or to taste Pinch of salt 🥞 Instructions Make the cinnamon honey butter: Mix softened butter, cinnamon, honey, and a pinch of salt until smooth and creamy. Set aside. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, salt, and brown sugar. Mix the wet ingredients: In another bowl, whisk together oat milk, pumpkin puree, egg, avocado oil, and vanilla. Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix! Let the batter rest for 5 minutes. Cook: Heat a lightly oiled nonstick skillet over medium-low heat. Scoop about ⅓ cup batter per pancake and cook for 2–3 minutes, until bubbles appear and the edges begin to set. Flip: Cook another 1–2 minutes, until golden brown and cooked through. Serve: Stack those warm pumpkin pancakes, add a dollop of cinnamon honey butter, drizzle with maple syrup, and enjoy every bite! Makes about 8 pancakes. 💙 Don’t forget to SAVE this recipe and SHARE it with someone who loves pumpkin season! by @boisecoop
🎃 Pumpkin spice season is in full swing at the Boise Co-op! 🧡 From cozy lattes and creamy coffee creamers to pumpkin spice popcorn and more, we’ve got all the fall flavors you’re craving! We even have pumpkin spice treats for your furry friends! 🐾 🛒 Swipe through our pumpkin spice finds and stop by the Boise Co-op to grab your fall favorites! #boisecoop #boise #pumpkinspice by @boisecoop
🎃 Pumpkin spice and everything nice! These Pumpkin Cream Cheese Hand Pies are filled with creamy, spiced pumpkin goodness and wrapped in a perfectly flaky crust. Grab all the ingredients at the @boisecoop and bake up a little taste of fall! 🧡 #boisecoop #boise #munchkintimeblog #recipe PUMPKIN CREAM CHEESE HAND PIES 🍁 ✨ Pumpkin Filling
• ¾ cup pumpkin puree
• ¼ cup brown sugar, packed
• 1 tsp pumpkin pie spice
• ½ tsp vanilla extract
• ¼ tsp sea salt 🤍 Cream Cheese Filling
• 4 oz cream cheese, softened
• 2 Tbsp sugar
• ½ tsp vanilla extract 🥧 For the Hand Pies
• 1 box refrigerated pie crusts (2 crusts) room temperature 
• 1 large egg yolk
• 1 Tbsp water or milk
• Coarse sugar, optional ✨ Simple Glaze
• ½ cup powdered sugar
• 1 Tbsp water, plus more as needed HOW TO MAKE THEM: 1 Preheat oven to 400°F and line a baking sheet with parchment paper. 2 Mix pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until smooth. 3 In another bowl, mix with hand blender softened cream cheese, sugar, and vanilla until creamy. 4 Unroll the pie crusts and cut out pumpkin shapes using a pumpkin hand pie mold. You’ll need 2 pieces for each pie. 5 Add a small spoonful of pumpkin filling to one piece of dough, then add a little cream cheese filling on top. Don’t overfill them! 6 Top with another piece of dough and press the mold firmly to seal. 7 Whisk the egg with 1 Tbsp water and brush over the tops. Sprinkle with coarse sugar if you’d like. 8 Bake for 18–22 minutes, until beautifully golden and flaky. 9 Let them cool, then whisk powdered sugar with water and drizzle that sweet glaze all over the top. Enjoy! 😍 by @boisecoop
It is with heavy hearts that we share the passing of our dear friend and longtime Co-op family member, Antony. ❤️ For 17 years, Antony brought kindness, laughter, and a whole lot of heart to the Boise Co-op. He was truly one of a kind, and our community won’t be the same without him. Our hearts are with Antony’s family, friends, and everyone who had the joy of knowing him. We invite you to share your favorite memories, stories, and kind words about Antony in the comments below. Let’s celebrate the wonderful human being he was and the lives he touched. 🫶 by @boisecoop
🎉 LOCAL DAY SALE TOMORROW! 🎉 Boise Co-op Members can save 20% on ALL local items throughout the store tomorrow, including our featured Local Day Sale vendor, Kettlebell Coffee Roasters! ☕ Based right here in Eagle, Idaho, @kettlebell_coffee_roasters is all about Faith, Family & Fitness. They carefully source 100% specialty-grade beans from around the world and handcraft their coffee in small batches to bring out the best flavors in every roast. 💪 Support local, save big, and fuel your mornings with some seriously good coffee! 🛒 #boisecoop #boise #kettlebellcoffee #shoplocal #localdaysale by @boisecoop
🥧 Comfort food season is here! Nothing beats a homemade Chicken Pot Pie with a golden, flaky crust and a creamy, savory filling. Even better? You can find everything you need to make this cozy classic at the @boisecoop! 🛒 #boisecoop #boise #munchkintimeblog #recipe 🥧 EASY ROTISSERIE CHICKEN POT PIE Ingredients: 4 cups shredded rotisserie chicken 6 tbsp unsalted butter 1 medium onion, diced 2 celery stalks, chopped 8 oz mushrooms, sliced 3 garlic cloves, finely chopped 2 cups frozen mixed veggies (corn, peas & carrots) ⅓ cup all-purpose flour 2 cups chicken stock ½ cup heavy whipping cream ½ tsp dried thyme 2 tbsp fresh parsley, chopped Salt and black pepper, to taste 2 pie crusts 1 egg, beaten, for brushing 👩‍🍳 Let’s Make It! Melt butter in a large skillet over medium heat. Add onion and celery and cook for 5 minutes. Stir in mushrooms and cook until softened and their moisture evaporates. Add garlic and dried thyme. Cook for 30 seconds until fragrant. Sprinkle in flour and stir for 1–2 minutes. Slowly pour in chicken stock, stirring until smooth. Add heavy cream and simmer until thick and creamy. Stir in rotisserie chicken, frozen veggies, and parsley. Cook for 3–5 minutes. Season with salt and pepper, then let the filling cool slightly. Place one pie crust in a deep-dish pie plate. Add the creamy filling and cover with the second crust. Seal the edges and cut a few steam vents. Using leftover dough make leaves and gently press them 🍁 around the edge. Brush everything with beaten egg. Place the pan on a baking sheet and bake at 425°F for about 40–50 minutes, until beautifully golden, the filling is bubbling, and the center reaches 165°F. Let rest for 15–20 minutes before slicing. That’s it! A cozy, creamy homemade Chicken Pot Pie without spending all afternoon in the kitchen. ❤️ Save this recipe for your next family dinner! 🥧 by @boisecoop
👻 Spooky season looks good at the Co-op! From Halloween candles and festive mugs to limited-edition soaps and more, we’ve got all the spooky finds! Swipe to see our favorites, then stop by the Boise Co-op to shop! 🧡 #boisecoop #boise #boisecoopfinds by @boisecoop

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