lunch

SWEET POTATO AND KALE QUESADILLAS

Total Time: 30 minutes

Servings: 4

These quick and easy quesadillas will satisfy everyone at your table. These quesadillas can be made for lunch or an afternoon snack. The black beans, kale, and sweet potatoes are nutrient rich and also provides a lot of protein. Kids and adults alike will love this tasty and satisfying vegetarian dish.

Ingredients

  • 1/2 lb of sweet potatoes (either white or yellow/orange flesh variety works. The yellow/orange flesh variety are richer in beta-carotene)

  • 1 tablespoons plus 1 teaspoon of extra virgin olive oil divided

  • 1 1/2 teaspoons of smoky chipotle taco seasoning (any of your favorite taco season will work)

  • 1 teaspoon of sea salt divided

  • 1 cup of chopped kale

  • Juice of 1/2 a lime

  • 1 cup of sharp cheddar cheese, pepper jack works great too

  • 1/2 cup of canned black beans drained

  • 4 large flour tortillas

Optional ingredients for serving quesadillas

  • Sour cream or plain Greek yogurt

  • Salsa

  • Slices of avocado

  • Guacomole

  • Hot sauce

Preparation

  1. Arrange a rack in the middle and preheat the oven to 400°F.

  2. Dice the sweet potatoes into small cubes (you don’t have to peel the sweet potatoes. The skin of a sweet potato is edible. The skin will add more fiber and potassium to the quesadillas).

  3. Toss the sweet potatoes in 1 tablespoon of olive oil, season with chipotle taco seasoning, and 1 teaspoon of salt.

  4. Place the sweet potatoes single layer on a rimmed baking sheet for 20-25 minutes until sweet potatoes are soft (This can be done up to 2 days in advance and refrigerated prior to making quesadillas).

  5. While the sweet potatoes are roasting, chop kale into nice thin 1/4 inch strips.

  6. Toss the kale with lime juice and gently massage with your hands. Let rest so the kale will soften for about 15 minutes .

  7. Remove the sweet potatoes from the oven after roasting and let cool enough to handle .

  8. Place a 12 inch skillet on medium heat, and add half a teaspoon of extra virgin olive oil .

  9. Assemble the quesadilla by placing the tortilla in the pan add about 1/4 cup of cheese, layer on half the black beans, half of the roasted sweet potatoes, half of the kale, another 1/4 cup of cheese, and topped with another tortilla.

  10. Watch carefully for the cheese to melt. You can use a spatula to push down on the top of the quesadilla to make sure the layers adhere together. Let it get toasty for about 4-5 minutes. You can use a spatula to lift one edge of the quesadilla to check for how well the bottom is browning (if the quesadilla is browning too quickly, and cheese isn’t melting quick enough, lower the temperature of the stove top).

  11. Once cheese is melted to the bottom tortilla, carefully but quickly flip the quesadilla and it let cook for another 4-5 minutes.

  12. Remove the quesadilla and repeat process with the remaining ingredients.

  13. Cut the quesadilla to desired pieces and serve with your favorite sides.

To learn more about sweet potatoes, click here! 

Creamy Broccoli Soup

Courtesy of: Co+op, stronger together Recipe by: Robin Asbell

Total Time: 45 minutes, 25 minutes active

Servings: 4

If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this. The stems can absolutely delicious if you prepare them right—they are more mild and sweet than the florets, almost like kohlrabi. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.

Ingredients

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  • 1 1/2 pounds broccoli, stems peeled, 2 cups florets reserved OR a heavier ratio of stems: 1 1/4 pound stems and 5 ounces broccoli florets

  • 1 medium onion, chopped

  • 1 1/2 cups vegetable stock or water

  • 3 tablespoons white rice

  • 1 cup sour cream

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried basil

  • Croutons

Preparation

  1. Peel and chop broccoli stems and onion, reserving the broccoli florets. Put in a big pot, add rice and stock or water.

  2. Bring to a boil and reduce to a simmer until vegetables and rice are very tender, about 15 minutes.

  3. Reserve 2 cups of broccoli florets, then add the rest of the florets to the soup and simmer for 5 more minutes.

  4. Steam or microwave the remaining 2 cups broccoli florets just until crisp tender.

  5. Puree the broccoli mixture in batches to a smooth consistency, adding sour cream and milk as it becomes smooth.

  6. Return to pan and gently reheat, whisking in just enough milk to thin to a consistency of your liking. Stir in broccoli florets, salt, pepper and basil.

  7. Warm just to serving temperature. Be very careful not to boil.

Nutritional Information

277 calories, 14 g. fat, 34 mg. cholesterol, 571 mg. sodium, 34 g. carbohydrate, 6 g. fiber, 9 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.

Cranberry Relish

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 15

Cranberry relish is a holiday staple for many. Tangy and sweet, this is the perfect "make ahead dish," as its flavor improves when allowed to sit (in the refrigerator) overnight.

Ingredients

  • 1 pound whole cranberries, fresh or frozen

  • 1 pound Granny Smith apples, cored and finely chopped

  • 15 ounces canned mandarin oranges, drained and finely chopped

  • 10 ounces canned crushed pineapple, drained

  • 1/2 cup honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon allspice

Preparation

  1. Pulse cranberries in a food processor until coarsely chopped.

  2. Transfer into a bowl and add pineapple, apple, and orange pieces.

  3. Add honey and spices and mix well. Taste and adjust as needed.

  4. Refrigerate overnight to allow flavors to develop. Bring to room temperature and mix well before serving.

To learn more about cranberries, click here! 

Nutritional Information

92 calories, 0 g. fat, 0 mg. cholesterol, 2 mg. sodium, 24 g. carbohydrate, 3 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.

Chipotle Corn Chowder

By: Co+op, stronger together

Total Time: 35 minutes, 20 minutes active

Servings: 4

Nothing says comfort like homemade soup. This delicious chipotle corn chowder will warm and delight the whole family!

Ingredients

  • 1/4 pound unsalted butter

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery ribs, diced

  • 2 cloves fresh garlic, minced

  • 1 poblano pepper, diced

  • 2 cups button mushrooms, quartered

  • 1/4 cup all-purpose flour

  • 1 quart chicken or vegetable stock

  • 2 russet potatoes, diced in 1/2" cubes

  • 3 cups fresh roasted or cooked corn kernels

  • 2 tablespoons fresh thyme, minced

  • 1 tablespoon chipotle chili pepper

  • Pinch of cayenne pepper

  • Pinch of ground cumin

  • Pinch of salt

  • Pinch of pepper

  • 2 cups heavy cream

Preparation

  1. In a large sauce pot on medium high heat, melt the butter.

  2. Add the onion and sauté for 2 minutes. Add carrots, celery and poblano pepper and sauté for 3-5 minutes until the vegetable begin to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.

Serving Suggestion

Garnish with fresh chopped cilantro or extra chipotle peppers. Serve with sides of sour cream, corn kernels, Cojita cheese, pico de gallo, crusty bread or tortilla chips.

Nutritional Information

527 Calories, 33 g. fat, 100 mg. cholesterol, 305 mg. sodium, 51 g. carbohydrate, 7 g. fiber, 12 g. protein

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

Chevre, Fig and Honey Pizzas

By: Co+op, stronger together

Total Time: 35 minutes (if using dried figs, less with fresh)

Servings:  4

This pizza is a lovely mix of sweet and savory, and showcases the Mediterranean flavors of figs and tangy cheese. If you are looking for some nibbles to serve alongside wine, make a few of these. They will be a hit!

Ingredients

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  • 4 small naan breads or pitas

  • 8 large fresh or dried, moist figs

  • 1 teaspoon red wine (if using dried figs)

  • 2 tablespoons honey

  • 1/2 teaspoon cracked black pepper

  • 6 ounces crumbled chevre

  • 1 tablespoon fresh thyme sprigs

Preparation

  1. Preheat the oven to 400°F. Place the naan or pita breads on a sheet pan and reserve. Slice the figs across the fruit, making rounds. If you are using dried figs, and they seem dry, put them in a small bowl and sprinkle with the wine. Let soak for ten minutes.

  2. Drain any remaining wine and distribute the fig slices on top of the naan. Drizzle with honey and sprinkle with pepper, then top with crumbled chevre and thyme.

  3. Bake for 12-15 minutes, until the bread is crisp on the bottom and the cheese is melted. Serve hot.

To learn more about figs, click here! 

Nutritional Information

351 Calories, 1 g. fat, 15 mg. cholesterol, 537 mg. sodium, 57 g. carbohydrate, 16 g. fiber, 13 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.