lunch and dinner

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.

Tomatillo Gazpacho

Tomatillo_Gazpacho_0.jpg

Total Time: 30 minutes

Servings: approximately 4

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting feta for the shrimp.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 3 cloves garlic, chopped

  • 1 English cucumber, halved lengthwise and seeded

  • 1 avocado, halved and pitted

  • 1 pound tomatillos, (see Tip), husks removed, chopped

  • 1 green bell pepper, chopped

  • 1-2 jalapeño peppers, seeded and chopped

  • 1 15-ounce can reduced-sodium chicken broth, or vegetable broth

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 12 ounces cooked and peeled shrimp, chopped

  • 1/4 cup green olives, chopped

  • 2 scallions, sliced

Preparation

  1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.

  2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.

  3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.

  4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Serving Suggestion

Serve with cheese quesadillas or some tortilla chips.

Tips & Notes

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutritional Information

327 calories, 18 g. fat, 0 mg. cholesterol, 793 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 26 g. protein, 1 mg. added sugars

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

Marinated Portabello Mushroom Sandwiches

By: Co+op, stronger together

Total Time: 35 minutes

Servings: approximately 4

These marinated portabello sandwiches offer plenty of flavor and heft to please eaters of all types. 

Ingredients

  • 5 tablespoons olive oil

  • 5 tablespoons red wine vinegar

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons fennel seeds, crushed or ground

  • 1 pound portabello mushrooms

  • 1/2 red onion, thinly sliced

  • 4 ciabatta rolls

  • 4 ounces provolone cheese, sliced

  • 4 ounces shredded romaine lettuce

Sun-dried Pesto Spread

  • 1 cup sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1/4 cup parsley leaves

  • 1/4 cup basil leaves

  • 2 tablespoons pine nuts

  • 2 tablespoons olive oil

  • 1/4 cup shredded Parmesan cheese

  • 1/2 cup water

  • Pinch of ground black pepper

Preparation

  1. Scrape out and discard the gills of each mushroom. Cut caps into 1/2-inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portabellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside.

  2. Place tomatoes, garlic, parsley, basil, pine nuts, olive oil and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside.

  3. Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper.

  4. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.

Serving Suggestion

Lightly grill the ciabatta rolls before assembling the sandwiches and serve with a tangy bean or balsamic potato salad. Olive lovers will appreciate a smear of tapenade in their sandwich. In a hurry? Use a prepared pesto.

Nutritional Information

522 calories, 23 g. fat, 24 mg. cholesterol, 797 mg. sodium, 60 g. carbohydrate, 9 g. fiber, 23 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.

Grilled Chicken with Mango Salsa

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 6

This vibrant salsa combines sweet mangos, sour lime and spicy jalapenos for spectacular results. It's mouthwateringly good on chicken or other grilled meats, vegetables, or if you dare, straight out of the salsa bowl.

Ingredients

  • 1 1/2 cups mango, pitted, peeled and diced

  • 1/4 cup green pepper, diced

  • 1/4 cup red onion, minced

  • 1 tablespoon jalapeno pepper,diced

  • 1/4 teaspoon ground cumin

  • 2 tablespoons fresh cilantro,minced

  • Juice of 1 lime

  • Salt and pepper to taste

  • 2 pounds boneless, skinless chicken breasts (6 breasts)

  • 1 tablespoon vegetable oil

Preparation

  1. To prepare salsa, toss mango, green pepper, onion, jalapeno, cumin and cilantro in a mixing bowl with lime juice and season with salt and pepper. Salsa may be prepared up to a day in advance, to allow flavors to combine.

  2. Preheat the grill to medium high.

  3. Lightly brush the individual chicken breasts with vegetable oil, and season with salt and pepper. Place them on the grill and cook until the juices run clear, about 4-6 minutes on each side. Remove from the heat, let them rest 2 minutes, then place on individual serving plates and top with the salsa.

Serving Suggestion

This bright-flavored salsa is also delicious with tuna steaks, accompanied by steamed rice and a nice hot sauce. Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.

Nutritional Information

Calories: 335, Fat: 18 g, Cholesterol: 105 mg, Sodium: 142 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Protein: 35 g

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

Nectarine Steak Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4

Fresh, juicy nectarines are a perfect complement to grilled steak and blue cheese in this low-Carb main dish salad. 

Ingredients

  • 12 ounces of steak

  • 2 1/2 tablespoons olive oil, divided

  • 3/4 teaspoon coarse salt, divided

  • 1/2 teaspoon coarsely-ground black pepper

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon honey

  • 4 cups mixed greens

  • 2 medium nectarines, pitted and sliced

  • 2 large scallions, slivered

  • 2 ounces blue cheese, crumbled

Preparation

  1. Preheat a grill or grill pan over medium-high heat.

  2. Coat the steak with 1/2 tablespoon of the olive oil, then sprinkle with 1/2 teaspoon salt and pepper. Place the steak on the grill or hot pan and don't move it for at least 2 minutes. Grill steak 3 minutes total on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices.

  3. While steak rests, combine lemon juice, honey, remaining 1/4 teaspoon salt and remaining 2 tablespoons oil in a large bowl, stirring with a whisk. Add mixed greens and toss to coat. Add nectarines and scallions. Arrange the sliced steak on top of the dressed greens and sprinkle with blue cheese. Serve immediately.

Serving Suggestion

This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.

For more information about different cuts of steak and how to prepare it for this recipe, Meat Your Top 5 Affordable Steak Cuts here!

Nutritional Information

290 calories, 17 g. fat, 65 mg. cholesterol, 440 mg. sodium, 12 g. carbohydrate, 2 g. fiber, 24 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.