Recipe

Sausage & Egg Stuffed Portobellos

Total Time: 30 Minutes

Servings: 4

Portabellos create the perfect individual serving size vessels that are not only fun but also edible. This unique breakfast recipe is quick, easy, and uses minimal ingredients. If you like any traditional Italian breakfast skillet, you’ll love this Italian Sausage Breakfast & Egg Stuffed Portobellos Recipe

Ingredients

  • 1 tbsp olive oil

  • 4 Large portabello mushrooms caps

  • Salt and pepper to taste

  • 8 oz. Italian sausage, crumbled

  • 1/2 cup Red bell pepper chopped

  • 1/4 cup chopped onions

  • 1/2 tsp Italian seasoning

  • 1/2 cup shredded Italian cheese blend

  • 4 Eggs

  • Freshly chopped chives and parsley for garnish

Preparation

  1. Preheat oven to 400˚ F and line a rimmed baking sheet with parchment paper.

  2. Take off the stem and with a spoon, remove the gills from the underside of mushroom caps to create space for the filling. Lay them on the rimmed baking sheet like little bowls.

  3. Brush the inside of mushroom caps with olive oil, season with salt and pepper, and roast in the oven for about 6 minutes.

  4. While mushrooms are cooking, browning the Italian sausage, breaking up the crumbles spatula. Once the sausage is browned stir in onions and bell peppers and cook for a couple of minutes until most of the moisture is gone. If there is a lot of moisture or oil left, push the mixture to one side, tilt the pan, and use a paper towel to wipe it up to the excess moisture.

  5. Dry off the excess liquid from inside the mushroom caps.

  6. Divide sausage mixture evenly among mushroom caps. Sprinkle each cap with shredded cheese, season with Italian seasoning, and return to the oven for 10 minutes until or until cheese is melted.

  7. Take the mushrooms out of the oven, carefully crack one egg inside each mushroom cap on top of the cheese, and add back to the oven for 10 minutes, or until the egg is to the desired doneness.

  8. Garnish with chopped chives and parsley and served immediately.

Summer Broccoli Salad with Grapes

Total Time: 30 Minutes

Servings: 6

This is a great salad to get your kids to eat broccoli. It’s a winning combination of bright green broccoli, sweet and juicy grapes, with crunchy bits of red onion, toasted almonds, and bacon tossed into a tangy, yet slightly sweet honey dressing. Make that classic broccoli salad into this new and improved modern version today! Turn those broccoli-hating-children into little veggie devouring monsters in minutes. The only thing you’ll be mad about with this recipe is...those darn kids didn’t save you any!

Ingredients

  • 4 slices of cooked crispy bacon chopped

  • 1/4 cup of sliced almonds toasted

  • 2/3 cup of mayonnaise

  • 2 tablespoons of apple cider vinegar

  • 1 tablespoon of honey

  • salt sea salt and freshly ground black pepper to taste

  • 1 lb of broccoli (do not discard stem)

  • 1 tablespoon of salt

  • 1 cup of red seedless grapes

  • 1/4 cup of diced red onions

Preparation

  1. Chop and crumble cooked bacon slices. Set aside.

  2. Toast almonds by preheating oven to 350°F. Spread almonds in a single layer on a cookie sheet and bake for 5 minutes. Shake the pan about halfway through to move the almonds around, making sure you check them every minute after the halfway point until they’re at the desired color. Remove from oven and immediately pour onto a plate and let cool in a single layer.

  3. In a mixing bowl whisk together mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to your liking.

  4. Prepare the broccoli. Cut the florets into 1/2 inch pieces. Don’t toss the stem, it’s delicious! Cut about 1/2 off the end of the stem and discard. Peel the reserved broccoli stem with a vegetable peeler and cut it into 1/4 inch slices.

  5. In a large saucepan, bring 5 cups of water to a boil and season with 1 tablespoon of salt. Prepare an ice bath nearby. Blanch the broccoli in the boiling water for about 2 minutes, until the broccoli becomes bright green in color. Shock the broccoli in the ice bath. Drain and gently dry with a towel.

  6. Cut grapes in half.

  7. In a large bowl, toss together broccoli and dressing. Gently add in grapes and red onions. Mix in most of the sliced almonds and bacon, reserving about a tablespoon to sprinkle on top as a garnish. Taste and season with salt and pepper if needed.

  8. Plate and garnish with the remaining almonds and bacon.

Spicy Pineapple Chicken Kebabs

By: Co+op, stronger together

Total Time: 4 hours; 30 minutes active

Servings: 6

A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs.

Ingredients

  • 1 cup coconut milk

  • 1/2 cup pineapple juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 2 tablespoons Sriracha sauce

  • 2 tablespoons soy sauce

  • 2 large red bell peppers

  • 1 small pineapple, peeled and cored

  • 1/2 red onion

  • 4 medium boneless, skinless chicken breasts

Preparation

  1. In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.

  2. Cut the pepper, red onion, and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.

  3. Heat the grill and thread the chicken, peppers, onion, and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165°F and sauce has reduced and thickened. Keep warm until ready to serve.

  4. When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.

Serving Suggestion

A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.

Nutritional Information

130 calories, 7 g. fat, 20 mg. cholesterol, 65 mg. sodium, 16 g. carbohydrate, 0 g. fiber, 1 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Guava + Cheese Pastelitos

Total Time: 1 hour

Servings: 9 pastries

Guava and cheese pastelitos (guava pastry) are a staple Cuban breakfast item made with just four simple ingredients. Puff pastry, cream cheese, guava fruit paste, and an egg. These sweet guava turnovers look so fancy but are so easy! You can enjoy these warm flaky bites for breakfast, as a tasty snack, or for dessert.

Ingredients

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  • 1 package of puff pasty sheets

  • 4 ounce container of Maui Guava fruit paste

  • 4 ounces of full fat cream cheese

  • 1 egg beaten

Preparation

  1. Thaw the puff pastry according to package directions, usually about 20-30 minutes or overnight in the fridge.

  2. Preheat your oven to 400 degrees F.

  3. Line a cookie sheet with parchment paper.

  4. Open up the package of puff pastry, there should be two sheets folded into thirds. Unfold one sheet and lay it out on the parchment paper and prick the surface of the dough in an even pattern with a fork to prevent the puff pastry from over rising in the oven.

  5. Using the three fold lines on the puff pastry sheet as a guide, divide the guava paste evenly three across and three down, about 2.5 teaspoons of paste per section (you should have nine even sections total).

  6. Cut the cream cheese block into nine even pieces, and place them on top of the guava paste.

  7. Cut along the fold lines, and then divide into thirds, so you get nine individual squares. Place them about 1 inch apart on the baking tray.

  8. Unfold the second sheet of puff pastry, cut along the fold lines, then evenly again into thirds so you get nine even squares again. Take a sharp knife and score 4 lines on top of each square.

  9. Add about 1/2 tablespoon of water to the beaten egg. Brush the egg mixture around the parameter of each square on the baking tray to enclose the guava and cream cheese mixture.

  10. Take each square of puff pastry from the second sheet with the slash side facing up and lay it on top sandwiching the guava and cream cheese mixture between the two layers of dough. Press the sides down gently, it’s not necessary to seal the sides all the way down. Brush the tops of each one with the egg wash.

  11. Bake for about 20-25 minutes or until golden brown and super flaky. The guava filling will be piping hot, so wait a few minutes after the turnovers come out of the oven before biting into them!

Salad in a Jar

Total Time: 10 minutes

Servings: 1

Salads in a jar are the perfect portable lunch to make at home. They're a great way to use up those little bits of food left over from dinner. They’re also an easy no fuss meal prep for the next day. With the right ingredients, you’ll have a complete meal. But, if you want your salad in a jar to look as elegant as when you first layered it the night before to last until lunchtime, you'll need a go-to layering technique. So grab your quart-sized mason jars from the cupboard and start laminating your hearty salads.

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Ingredients

  • 1 quart size wide mouth mason jar with lid

  • 1/4 cup of your favorite salad dressing

  • 1/3 cup of protein of choice

  • 1/4 cup of cooked grains of choice

  • 4-5 tablespoons of chopped vegetables or fruit of choice

  • Handful of leafy greens of choice

Preparation

  1. Layer 1: 1/4 cup of salad dressing. In a clean wide mouth quart size mason jar, fill the bottom with 1/4 of your favorite dressing. You can make your own dressing or vinaigrette and refrigerate it a few days in advance or buy your favorite brand. Dressings with a low viscosity tend to work better because it coats everything a lot better than a thick chunky dressing when you give your salad a good mix (careful not to get any dressing on the sides; this will prevent your leafy greens and vegetables from wilting).

  2. Layer 2: 1/3 cup of your protein. Adding your protein on top of your dressing will help marinate it. You can use any animal or plant-based protein you’d like. Pan fry up some tofu or use a can of drained chickpeas for great plant-based proteins. Leftover steak or rotisserie chicken is perfect for this. Mix and match if you’d like.

  3. Layer 3: 1/4 cup of cooked grains. This is the layer that will make your salad hearty and more filling. I love adding cooked quinoa to this or wild rice. Cooked pasta or farro are also good options. I’ve even seen cooked ramen noodles cut into bite-size pieces used for this layer.

  4. Layer 4: 4-5 tablespoons of chopped vegetables. At this stage, you can add vibrant colors to your salad. You can be as creative as you want with this layer! Add a mix of red onions, radishes, and cucumbers for a healthy crunch. Chopped celery, apples, and dried cranberries add a nice sweetness to the salad. Try adding sliced cherry tomatoes, avocado, and cilantro for a kick of flavor.

  5. Layer 5: Leafy greens. Fill your jar to the top with a handful of leafy greens. You can go the crisp lettuce route, the hearty greens route, or do both! Choose your favorite greens and mix and match whatever you’d like. Arugula will add a spicy peppery flavor to your salad. If you’re lacking in vitamins and minerals but want something tender and slightly sweet, add baby spinach. Careful not to pack down the greens, you don’t want to bruise them. You’ll also need a little room for everything to move around when you’re mixing your salad.

  6. Screw on the lid and refrigerate. Now your portable salad is ready to go with you. When you’re ready to eat, just simply give it a good shake, take off the lid, and dig in.

Bacon Wrapped Asparagus

Total Time: 30 minutes

Servings: 3-4

This bacon wrapped asparagus is a fun way to dress up your favorite springtime perennial! Serve this easy recipe as a tasty side dish for Mother’s Day Brunch. Show your mother how much you love her by serving this with a fried or poached egg, toast, and a side of fruit. However you serve these young shoots wrapped with love, your mother will be impressed.

Ingredients

  • 16 spears of asparagus

  • 16 strips of bacon

  • freshly cracked pepper

Preparation

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  1. Preheat oven to 400ºF.

  2. Line a full size baking sheet with parchment paper.

  3. Prepare the asparagus by taking the end of the asparagus between your thumb and forefinger and bend at about 1/4 of the way up from the bottom until it snaps. Discard the bottom (or save it for soup stock). Lay the trimmed piece next to the remaining asparagus on a cutting board with the tops of the asparagus aligned evenly. Cut off the woody end of the asparagus so they are all uniform and roughly the same size with the one you snapped off earlier.

  4. Wrap each asparagus spear with one piece of bacon spiraling around each spear and place them single layer on the lined baking sheet.

  5. Season with freshly cracked pepper.

  6. Bake for 20 minutes. Meanwhile, you can make a couple of mimosas for you and your mother or fry a few eggs sunny side up.

  7. After the bacon is crispy and the tops of the asparagus looks charred, serve immediately with that fried egg you made earlier and some fresh fruit.

Happy Mother’s Day!

Blueberry Peach Oatmeal Streusel Crisp

Total Time: 1 hour

Servings: 6

Fruit crisps are a quintessential dessert for any season. Many of us have fond memories of a spring strawberry rhubarb or a fall pear crisp from our youth. The warm spices of cardamon and cinnamon complement the sweet fruit. With the tart jammy fruit congealing below the buttery oatmeal and almond crispy crust, you can’t go wrong. Try it à la Mode, topped it off with some vanilla bean ice cream. The warmth of the fruit will melt the ice cream creating a creme anglaise pool around your crumble. Maybe the reason why fruit crumbles are so popular is because they are entirely customizable and their ingredients are minimal. It’s best to use seasonal fruit that’s about to go soft, and you can make one without a recipe. Once you understand the basics of making a crisp streusel topping, you can use literally use any fruit to make the filling: simply wing it!

Ingredients

Oatmeal Streusel Crips Layer

  • 1/2 cup brown sugar

  • 1/4 cup granulate sugar

  • 1 1/2 sticks of unsalted butter room temp

  • 1/2 teaspoon salt

  • 1 egg yolk

  • 3/4 cup gluten free rolled oats (not quick oats)

  • 3/4 cup almond flour

Fruit layer

  • 2 lbs of fresh peaches sliced

  • 1 lb of fresh blueberries

  • 1/2-3/4 cup of granulated sugar (Add more or less depending on sweetness of fruit)

  • 2 tablespoon corn starch

  • 2 teaspoon ground cinnamon

  • 1 teaspoons ground cardamon

  • Juice from 1/2 a lemon

Preparation

  1. Butter a couple small 5” or one large 9” ceramic or pyrex pan.

  2. Make the streusel. Mix sugar, brown sugar, room temp butter, egg yolk, and salt in a bowl until everything is well incorporated.

  3. Mix in the rolled oats and almond flour. It’s best to do this part by hand so you can crumble the pieces between your fingers into small chunks. Place this in the fridge to chill while you make the fruit layer.

  4. Preheat oven to 350 degrees celsius.

  5. In a large bowl add fruit, 1/2 cup of sugar (add more if fruit isn’t sweet enough), corn starch, cinnamon, cardamon, and lemon juice. Carefully toss so you don’t break up the fruit.

  6. Place the fruit in the buttered pans.

  7. Cover with the streusel topping.

  8. Place on a rimmed baking pan, you will likely have some spill over while baking. The fruit gets very bubbly.

  9. Bake for 45 minutes to an hour. .

  10. Bake time will depend on oven and fruit. If the fruit juice becomes clear and gel-like and bubbles aggressively around the edges, it means its ready. If it’s still cloudy, it means the starch hasn’t fully cooked.

  11. Let the crips cool slightly for about 10 minutes and for the fruit layer to set before serving. Nobody wants molten hot fruit in their mouths. Enjoy!

Oven Roasted Artichokes with Lemon Garlic Butter

Total Time: 1 hour

Servings: 4

“Please stop boiling away all of my wonderful flavors and try roasting me for a change!” says the humble artichoke. To be honest, roasting artichokes isn’t going to be a quick and easy task. But, your guest will be impressed with this recipe that is not as fussy as you’d expect. Roasting artichokes results in a delicate flavor, tender heart, and lightly charred leaves! You’ll toss out those canned artichokes that have been sitting in your cupboard for years. Oven Roasted Artichokes with Lemon Garlic Butter is a great way to cook artichokes to preserve their wonderful flavor. You’ll want to make this every time you’re craving tasty thistles.

Ingredients

  • 2 lemons

  • 4 large artichokes

  • 6 cloves of garlic finely chopped

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoon butter melted

  • 2 teaspoons of chopped Italian flat leaf parsley

  • 1 teaspoon flaky sea salt

  • 1/2 teaspoon pepper

  • 4 lemon wedges for garnish

Preparation

  1. Fill a large bowl with water (enough to cover the artichokes when halved). Cut 1 lemon in half. Squeeze the juice of the lemon into the water and toss in the lemon halves into the water.

  2. Prepare the artichokes: peel and trim, leaving about a 1/2 inch of the bottom stem of the artichoke. With a pairing knife, remove thick outer leaves from the bottom. With a sharp chef’s knife trim approximately 1 inch from the top of each artichoke. Using a good pair of kitchen shears, trip the tips of each leaf. (Be cautious! They can have sharp barbs.) Cut the artichoke in half from top to bottom and scoop the hairy choke from the center of each half. Toss the artichoke halves into the bowl of lemon water to prevent them from turning brown.

  3. Put 1 cup water in a large pan. Place the artichoke halves cut side up in the pan and bring it to simmer. Let simmer for 10 minutes. This will make the hearts nice and tender before roasting.

  4. Meanwhile, preheat oven to 400 degrees.

  5. Drizzle 1 tablespoon of olive oil in a large roasting pan.

  6. In a small bowl add melted butter, finely grated zest, and juice from 1 lemon (make sure no lemon seeds sneak into your butter, or else someone will get a bitter surprise), chopped garlic, and chopped parsley.

  7. After 10 minutes of steaming, carefully remove the hot artichoke halves from the pan and place them into the oiled roasting pan. Gently toss them around to lightly coat them in the olive oil. If you lose a few leaves here and there it’s fine! Turn each artichoke cut side up.

  8. Spoon the butter mixture evenly into the cavity of each artichoke half and brush some of the mixture around the cavity of the leaves on the cut side.

  9. Season with salt and pepper.

  10. Roast in the preheated oven for 35-40 minutes. The cut edges should be golden brown.

  11. Remove the artichokes from the oven and serve with a wedge of lemon.

Spring Vegetable Stew

Total Time: 45 minutes

Servings: 4

This is a perfect stew to transition from winter to spring after you’ve been eating heavy-hearty stews for the past few months. Traditional stews are usually a mixture of meat and vegetables slowly simmered until all the flavors bind into one. This stew is quick to make, filling, and refreshing. A generous amount of oil and butter will add richness. The root vegetables will thicken the strew slightly, making it feel likes like a soup. The vibrant colors of the mixed vegetables in this Early Spring Vegetable Stew will remind us that shorter days will soon become the longer and colder days will become much warmer. I suggest using basil or mint, but you can use whatever fresh tender herbs you have around. The combination of freshly squeezed lemon juice, parsley, and crème fraîche this will elevate the flavors of the stew. This stew only takes about 45 minutes to make from start to finish. You’ll be able to enjoy more of that spring time sunshine, because you won’t have to wait for hours for your meal to be ready.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons of butter

  • 2 small Yukon potatoes, peeled and cut into 1/4 inch half-moon-wedges

  • 2 medium turnips, peeled and cut into 1/4 inch half-moon-wedges

  • 1 teaspoon of sea salt

  • 1/4 lb of oyster mushrooms, hand torn lengthwise into small strips

  • 1 quart of vegetable stock

  • 1/2 pound asparagus, cut into 1-inch lengths (woody part removed)

  • 1 medium carrots, cut into 1-inch-long sticks

  • 1 medium zucchini, cut into 1/4 inch rounds

  • 1 bunch of scallions, white and light green section only, cut into 1 sections

  • 1/2 cup snow peas, discard the stem end and string

  • Juice from one lemon

  • Salt and pepper to taste

For the garnish:

  • 4 tablespoons crème fraîche or sour cream

  • 1 tablespoon of chopped parsley

  • 4 handfuls fresh mint or basil leaves

Preparation

  1. In a enameled cast-iron dutch oven, heat olive oil on medium heat. Toss in the potatoes and turnips. Stir gently, season with salt, and cook in the oil until the potatoes becomes slightly translucent (about 5-8 minutes).

  2. Add in the mushrooms cook for about 5 more minutes

  3. Poor in the stock. cover with a lid. Turn the head down to a low simmer for about 15-20 minutes, or until the potatoes and turnips are tender.

  4. Remove the lid. Add the asparagus, carrots, and zucchini. Let cook for 5 more minutes uncovered, until the asparagus is cooked through but still retains it’s shape and color.

  5. Toss in the scallions and sugar snap peas. Let simmer on low for a couple more minutes, until the snow peas becomes a bright green color and warms through.

  6. Turn off the heat, add freshly squeezed lemon juice and season with and and pepper.

  7. Divide the soup into four bowls, and garnish each bowl with a dollop of crème fraîche, sprinkle of chopped parsley, and a handful of mint or basil leaves.

Grilled Salmon with Blueberry Salsa

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Break the mold with this fruity salsa atop chipotle pepper-spiced salmon.

Ingredients

  • 4 4-ounce salmon fillets

  • 1/2 teaspoon chipotle pepper powder

  • 1 tablespoon olive oil

  • Pinch of salt

  • 1 cup fresh blueberries

  • 1 large jalapeño pepper, finely chopped

  • 2 tablespoons finely chopped red onion

  • 1/4 cup chopped cilantro

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

Preparation

  1. Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand.

  2. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice.

  3. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot.

Serving Suggestion

Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

Sick of Salmon? Try Steelhead Trout instead! Check out this aweseome Bon Appetit article about substituting Steelhead for Salmon here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Charred Snap Peas with Mint and Lemon

By: Co+op, stronger together

Total Time: 15 minutes

Servings: 5

Slightly charred snap peas, fresh mint and lemon make a bright and tasty side in just minutes.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound snap peas

  • 2 cloves garlic, peeled and minced

  • 2 tablespoons minced fresh mint

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • Salt to taste

Preparation

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Serving Suggestion

Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

To Learn more about snap peas, click here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Shiitake Miso Soup

Total Time: 30 minutes

Servings: 4

Miso Soup is a healthy and versatile soup that can be served any time of the day. The delicious soup can be easily adapted to any meal by changing up the garnishes make it more complex. A simple yet flavorful dashi is the basic stock, made with dried katsuobushi (bonito fish flakes), that is used extensively in Japanese cuisine. When you’re craving this warm and comforting soup, you’ll be able to make it anytime without having to order Japanese take out.

Ingredients

  • 1/2 cup dried wakame seaweed

  • 4 cups Dashi stock (directions below)

  • 1” piece of daikon radish cut into 1/8-inch half moons

  • 1/2 lb of fresh shiitake mushrooms, stem removed and cut into strips

  • 1/4 cup white miso

  • 1/2 pound soft silken tofu, drained and cut into 1/4-inch cubes

For Dashi stock (makes scant 4 cups):

  • 4 cups water

  • 1/4 cup of sake

  • 1 tablespoon of mirin (sweet rice wine)

  • 2 large pieces of kobu, about 20 g (dried kelp)

  • 2 cups of katsuobushi (dried bonito fish flakes)

For the garnish:

  • 1/4 cup thinly sliced scallion greens

Preparation

Prepare wakame:

  1. Combine wakame and 1 cup of warm water in a small bowl. Let sit, stirring occasionally, until softened, 10 minutes. Strain in a colander and set aside.

Prepare dashi stock

  1. In a pot, bring water, sake, and mirin to a bowl.

  2. Turn heat down to a low simmer and break the kombu half and add add it to the liquid (do not wash the kombu, the white residue is the umami flavor you’re adding to the stock) for about 10-15 minutes.

  3. Remove from heat and fish out the kombu seaweed. Discard.

  4. Add the bonito fakes. Let steep for 5 minutes and sieve the liquid through a mesh strainer. Discard the bonito flakes.

Make soup:

  1. Bring dash stock back upi to a simmer in a saucepan.

  2. Add hydrated wakame, daikon radish, and shiitake. Allow the ingredients to gently simmer for about 5 minutes.

  3. Add tofu.

  4. Remove from the soup from the heat (this helps preserves the macrobiotics in the miso).

  5. Submerge a fine-mesh sieve into the suop, add miso to sieve. Stir until miso dissolves to ensure there are no lumps (discard any chunks of soy beans that doesn’t dissolve).

  6. Divide among four bowls and serve topped with scallion.

Kiwi Chicken Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4-6

This lively chicken salad features kiwi, oranges and avocados with a simple Greek yogurt dressing.

Ingredients

  • 1 pound cooked chicken breast, chopped

  • 1/2 cup full-fat Greek yogurt

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 large scallions, chopped

  • 2 kiwi fruit, peeled and chopped

  • 1 large orange, peeled and chopped

  • 1 avocado, diced

  • 1/4 cup slivered almonds, toasted

Preparation

  1. Place the chopped chicken in a large bowl. In a cup, stir the yogurt, olive oil, lemon juice, salt and pepper, and pour over the chicken. Add the scallions, kiwi, orange and avocado and toss to mix. Mix in almonds just before serving.

Serving Suggestion

If you are planning on making chicken this week, cook an extra pound and save it to make this salad later. It’s an easy and colorful salad that can be eaten on its own, in a lettuce leaf or in a sandwich.

Nutritional Information

430 calories, 22 g. fat, 100 mg. cholesterol, 410 mg. sodium, 18 g. carbohydrate, 6 g. fiber, 42 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Teriyaki Glazed Salmon

Total Time: 30 minutes

Servings: 4

This salmon teriyaki is a quickest and easiest meal to make, it’s ready in less than minutes. The simple teriyaki sauce is delicious poured over any protein or rice. This recipe is perfect served over steamed noodles or rice with a side of baby bok choy for a no fuss weeknight dinner, but is fancy enough to serve to your guest. This dish will taste like it came straight out of your favorite tepanyaki restaurant. The toasted sesame seeds and green onion are the perfect finishing touches, you won’t be needing any filters when you post photos on Instagram.

Ingredients

  • 2-3 salmon fillets two inches wide slices preferably skin on (approximately 4-6 ounces each)

  • salt and pepper to taste

  • 1 tablespoon grape seed oil (any neutral flavor oil)

For the teriyaki sauce:

  • 1/4 cup sake

  • 1 tablespoon mirin

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon of honey

  • 1 teaspoon toasted sesame oil

  • 2 cloves of garlic

  • 1/2 inch nub of fresh minced ginger

  • 1/2 teaspoon cornstarch + 1 tablespoon of cold water

For the garnish:

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon green onions diced on a bias

Preparation

  1. Make the marinade: In a bowl, mix together sake, mirin (sweet rice wine), soy sauce, brown sugar, honey, and sesame oil. Whisk until the sugar dissolves. With a microplane grater, grate garlic and ginger into the bowl and give it a good mix.

  2. Pour about half of the mixer over the salmon fillets, and set aside.

  3. Pour the rest of the mixture into a sauce pan. Make slurry with mixing the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch slurry mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

  4. Arrange oven rack to the middle and preheat to 400 degrees Fahrenheit. Heat the oil in a large oven safe pan over high heat. Remove salmon from the marinade and wipe off any excess. Season flesh side of the salmon fillets with salt and pepper. Sear the salmon, skin side down in the pan until a nice golden brown crust forms (4-5 minutes). Place the pan with the salmon in the oven and let the fish finish cooking for 10 more minutes .

  5. Remove the salmon from the oven and plate. Pour the teriyaki sauce over the salmon. Sprinkle on the sesame seeds and green onions before serving.

Beet Pesto Crostini

By: Co+op, stronger together

Total Time: 35 minutes total; 20 minutes active

Servings: 4

Earthy, vibrant beets combine with garlic and crunchy sunflower seeds in this unusual (and vegan) pesto appetizer. Unlike herb pestos, this keeps refrigerated for a few days, tightly covered.

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Ingredients

  • 3 2-inch beets, about 6 ounces

  • 1 clove garlic, peeled

  • 5 tablespoons sunflower seeds, raw

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon salt

  • 8 slices baguette, toasted

Preparation

  1. Wash the beets, but don't peel them. Place them in a small pot and add water to cover by an inch. Put on high heat and bring to a boil, then reduce to a vigorous simmer. Cook for about 10 minutes, until a paring knife inserted in a beet slips in easily.

  2. Drain the beets and rinse with cold water, then trim the tops and slip the skins off under the cold water. Let cool.

  3. In a food processor, mince the garlic. Add 1/4 cup of the sunflower seeds and pulse to chop finely. Add the beets and process until finely chopped. Add the olive oil and salt and pulse just to mix, don't puree.

  4. To serve, spread about 1 1/2 tablespoons of the beet mixture on each baguette slice.

To learn more about beets, click here!

Nutritional Information

190 calories, 10 g. fat, 0 mg. cholesterol, 470 mg. sodium, 20 g. carbohydrate, 3 g. fiber, 5 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Sweet Chili Glazed Brussels Sprouts

Total Time: 30 minutes

Servings: 4

If you hate Brussels sprouts, your parents probably ruined it for you as a kid. Most likely, your mom served you a plate of soggy grayish-green clusters of what looked like boiled miniature cabbage. There is no need to be afraid of these buds anymore! In this recipe the Brussels sprouts are roasted to bring out the best flavors of the these little morsels. The sweet and sour flavors of the chili sauce mixed with the umami quality of fish sauce creates complex flavors in this quick and easy dish. You won’t be hiding your vegetables underneath your placemat with this recipe!

Ingredients

  • 1½ lbs of Brussels sprouts, halved, ends trimmed, and yellow leaves removed

  • 4 tablespoons of sweet chili sauce

  • 1-2 teaspoons of fish sauce, depending on taste

  • 1 teaspoon of lemon juice

  • 4 tablespoons of grapeseed oil

  • salt and pepper to taste

  • Lemon wedges for garnish

Preparation

  1. Preheat oven to 400 degrees F.

  2. In a small bowl, mix sweet chili sauce, fish sauce, and lemon juice. Set aside.

  3. In a large bowl, toss Brussels sprouts in grape seed oil and season with salt and pepper.

  4. Pour Brussels sprouts onto a large rimmed baking sheet and place on center of oven rack. Try not to crowd them, and have as many of the Brussels sprouts cut side down as possible to caramelize them.

  5. Roast in the preheated oven for 30-45 minutes. Shake the pan and flip the sprouts over about half way through. Brussels sprouts should be dark brown when done. Lower the temperature if they are browning too quickly.

  6. Remove from from the oven. While hot, pour the sweet chili sauce mixture over the Brussels sprouts and toss to coat. Plate and serve immediately with some lemon wedges.

Thai Green Curry Cod

Total Time: 30 minutes

Servings: 4

True cod has a mellow taste with the perfect flake which allows for a variety of preparations. This makes it an ideal fish to be poached in a curry sauce. The firm white flesh of the fish holds up to the thick spicy Thai green curry paste. The mild and sweet flavor of the fish absorbs the delicious aromatics of the gorgeous greenish-yellow-hue of the coconut-base curry. Serve this Thai Green Curry Cod dish over some jasmine rice, and you’ll have a complete meal better than any take-out.

Ingredients

  • 1 can of full fat coconut milk, divided

  • 1-3 tablespoons of green curry paste (adjust for spiciness)

  • ½ cup of chicken or vegetable stock

  • 1 teaspoon of salt

  • 1 small eggplant cut into bite size pieces (Japanese eggplant variety if available)

  • 1-2 tablespoons of of finely chopped palm sugar (regular or coconut sugar can be substituted)

  • 1-2 tablespoons of fish sauce (adjust to taste)

  • 8 oz of can of bamboo shoots, drained

  • 4 True Cod fillets, about 6 ounces each

  • ½ cup of mini sweet peppers cut into strips, seeds removed

  • ½ cup of Thai Basil stems removed and hand torn into smaller pieces (regular basil maybe substituted)

  • 1 sprig of Thai Basil and a few slices of a Fresno chili or red jalapeno for garnish

Preparation

  1. Peel and cut eggplant into bite size pieces. Sprinkle with salt to draw out the bitterness of the eggplant and set aside. If using the Japanese variety, skip the peeling, the skins are thin enough to eat.

  2. In a large dutch oven, reduce ½ the can of coconut milk over medium heat. The coconut milk should bubble up and start thickening.

  3. When the coconut milk breaks and the oil separates from the milk, add the curry paste.

  4. Saute, stirring constantly for a minute until the paste has thickened and becomes very aromatic.

  5. Stir in the eggplant until everything is coated with the curry mixture for a couple minutes.

  6. Add the vegetable stock, remaining coconut milk, palm sugar, bamboo shoots, and 1 tablespoon of fish sauce.

  7. Lower heat to medium-low and simmer for about 5 minutes, carefully scraping the bottom to prevent the curry from burning.

  8. Shimmy each piece of cod fillets into the curry and let the fish poach in the liquid for 5 more minutes on low with the lid on.

  9. Once fish is done poaching, remove the lid, add the mini sweet pepper strips and turn the heat up and let the curry boil for just a minute so the curry sauce thickens back up and the excess moisture evaporates. Careful not to stir to prevent the cod and eggplant from breaking. You can carefully shake the pan gently back and fourth prevent anything from sticking to the bottom of the pan.

  10. Remove from heat and toss in the Thai basil. Garnish with a sprig of Thai basil and Fresno chili. Serve over jasmine rice.

NOTES: MAKE SURE TO TASTE! Adjust final seasoning with more fish sauce or a pinch of sugar before serving. This is very crucial because every curry paste brand is different. Some may be sweeter or saltier than others. Add more fish sauce or sugar, to season to your likeness.

Chocolate Strawberry Fool

By: Co+op, stronger together

Total Time: 50 minutes total; 20 minutes active

Servings: 4

This easy and elegant parfait makes any meal or occasion just a little more special.

Ingredients

  • 2 ounces semisweet chocolate, finely chopped

  • 2 cups sliced fresh strawberries, divided

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup heavy whipping cream, very cold

Preparation

  1. Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes.

  2. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.

  3. Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.

Serving Suggestion

Accompany this elegant dessert with a plate of delicate shortbread cookies. Blueberries, raspberries, or pitted cherries can be used instead of the strawberries, if you prefer.

Nutritional Information

Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

30 Minute Surf 'n Turf

Total Time: 30 minutes

Servings: 2

Did you forget to make dinner reservations for Valentines Day? Skip the hassle of going out, and have a romantic dinner at home instead. You can impress your date with this simple Surf ’n Turf recipe that takes only 30 minutes to make. This fancy feast without the fuss is a sure way to win that special someone’s heart.

Ingredients

Herb Butter with Shallots

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 Tablespoons flat leaf parsley, finely chopped

  • 1/4 teaspoon tarragon, chopped

  • 1 tablespoon finely minced shallot

  • 1 clove garlic, chopped

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon flaky sea salt

Surf’n Turf

  • 2 lobster tails (6-8 ounces each)

  • 2 ribeye Steaks (1-1.5” thick 8-12 ounces each)

  • 1/2 pound of asparagus

  • 1/2 teaspoon of smoked paprika

  • 1 tablespoon of extra virgin olive oil, divided

  • 2 tablespoons of melted butter, divided

  • flaky sea salt and pepper to taste

  • lemon wedges for garnish

  • flat leaf parsley for garnish

Preparation

Make ahead: Herb butter with shallots

  1. In a large mixing bowl combine butter, parsley, tarragon, shallot, garlic, lemon zest, salt, and pepper.

  2. Mix until everything is incorporated.

  3. Put butter herb mix in a ramekin, cover and refrigerate for at least an hour (this can be made 3 days in advance).

30 minutes before your guest arrives

  1. Preheat oven to 400ºF.

  2. Season steaks generously with salt and pepper on both sides. Set aside.

  3. Prepare the lobsters. With kitchen shears, cut down the center of the lobster back, leaving the bottom still intact. Pry open the back to expose the flesh and set aside (this can be done the night before and left covered in the refrigerator).

  4. On one side of a rimmed baking tray, lay out asparagus single layer. Drizzle with a tablespoon of extra virgin olive oil and season with salt and pepper.

  5. Place lobster tails on the rimmed baking tray opposite of the asparagus. Spoon 1/2 a tablespoon of butter over each lobster, season with the smoked paprika. Set aside.

  6. Heat up a cast iron grill pan on medium high heat. Once the pan gets hot, drizzle the remaining olive oil over the pan. Place the steaks on the grill pan and turn heat down to medium. Sear for 3-5 minutes depending on thickness of the steaks (reduce heat and searing time if steak is browning too quickly). Flip the ribeye steaks over and spoon melted butter over each steak. Cook for another 3-5 minutes. Holding one steak at a time with tongs, brown the fatty edge of the ribeye.

  7. Transfer skillet to the oven. Roast until the ribeyes until the thickest part of the steaks registers desired doneness on thermometer (between 5-10 minutes). Once steak has finished cooking, transfer to a plate and cover loosely with aluminum foil and let rest for about 10 minutes.

  8. Meanwhile set your oven to broil on high heat.

  9. Place the baking sheet with the lobsters and asparagus in the oven about 4-6 inches from the upper broiling coils. Broil for about 8-10 minutes depending on the size of the lobsters.

  10. Divide the lobster tails, steaks, and asparagus between two plates. Place a generous amount of the herb butter on top of each steak and lobster. Garnish with parsley and lemon wedges. Serve immediately.

Roasted Cauliflower with Curry

Total Time: 30 minutes

Servings: 4

I use to hate cauliflower. The only way I’ve had it in the past was boiled or steamed. When I learned about the magical transformation of roasting vegetables, it opened up a gateway of new possibilities for me. Roasting cauliflower is already delicious, but adding adding sweet paprika and curry powder adds a nice warmth of flavor to your taste buds without the harsh heat. The panko bread crumbs adds texture without the messiness of deep frying. This Roasted Cauliflower with Curry recipe is not only simple, but a budget-friendly vegan side dish you can add to your weekly dinner routine.

Ingredients

  • 1 head cauliflower, stems removed, cut into florets

  • 3 tablespoons extra virgin olive oil

  • 2-3 teaspoons of curry powder

  • 1/2 teaspoon of sweet or smoked paprika

  • 2 tablespoons of panko bread crumbs (this can easily be omitted if you’re gluten-free)

  • Generous pinch of flaky sea salt divided

Preparation

  1. Preheat oven to 400ºF.

  2. In a large mixing bowl, add cauliflower and drizzle in the extra virgin olive oil. Toss until everything is well coated.

  3. In a small bowl, mix the curry powder and paprika until there are no more lumps. Season the cauliflower with the curry mix and a salt until it’s well coated.

  4. Add the panko bread crumbs and gently toss to coat the cauliflower.

  5. Spread the cauliflower single layer out onto a rimmed baking sheet and place in the oven.

  6. Bake for 20 to 25 minutes, stirring and flipping the florets halfway through, until cauliflower begins to brown and is tender.

  7. Taste, and season with more salt if needed. Serve immediately.