quick and easy

Corn with Cilantro Cumin Butter

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 6

Brighten up your summer meal with this fresh and tasty corn on the cob recipe.

Ingredients

  • 6 ears of corn, shucked

  • 1/4 pound (1 stick) unsalted butter, at room temperature

  • 2 tablespoons cilantro, finely chopped

  • 1 teaspoon ground cumin

  • 2 tablespoons fresh lime juice

  • 1/2 teaspoon chili powder (optional)

  • 1/2 teaspoon salt (optional)

Preparation

  1. Bring a large pot of water to boil on the stove. While waiting for the water to boil, blend together the butter, fresh cilantro and cumin in a bowl or food processor. Add the lime juice and mix until incorporated, and set aside. Place ears of corn in boiling water, and cook for 3 to 5 minutes until kernels are bright yellow and just tender. Remove from the heat and drain.

  2. Spread the seasoned butter on hot corn, dust with chili powder and salt if desired, and serve immediately. Wrap any leftover butter in plastic wrap or waxed paper.

Serving Suggestion

This versatile seasoned butter is also delicious on grilled tuna steaks, chicken breast, or toasted baguette slices.

Nutritional Information

181 calories, 6 g. fat, 10 mg. cholesterol, 29 mg. sodium, 32 g. carbohydrate, 3 g. fiber, 6 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.

Southwestern Grilled Chicken

By: Co+op, stronger together

Total Time: 15 minutes active; 30 minutes total

Servings: 4

A simple marinade featuring chipotle chili powder, cilantro and lime juice makes this chicken festive and flavorful.

Ingredients

  • 4 6-ounce boneless, skinless chicken breasts

  • 1/2 cup fresh lime juice

  • 1/2 cup vegetable oil

  • 1/4 cup tamari

  • 2 tablespoons fresh cilantro, minced

  • 2 teaspoons granulated garlic

  • 2 teaspoons chipotle chili powder

  • 2 teaspoons dried oregano

  • 1 1/2 teaspoons ground black pepper

Preparation

  1. Preheat grill to medium high.

  2. In a large bowl, whisk together the lime juice, oil and tamari. Add the herbs and spices and mix well. Add the chicken and marinate in the refrigerator for at least 15 minutes or up to 4 hours.

  3. Remove the chicken and discard the marinade. Grill each breast 7-8 minutes per side or until the juices run clear. Insert a meat thermometer into the thickest part of the meat to determine when the chicken is done; the internal temperature should reach 165 degree

Serving Suggestion

Pair this chicken with freshly-made succotash, tangy slaw or bean salad, and use any leftovers to make a chicken hash or burritos. Use boneless skinless chicken thighs instead of breast meat for a more economical meal.

Nutritional Information

Calories: 307, Fat: 9 g, Cholesterol: 145 mg, Sodium: 205 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Protein: 53 g

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.

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.

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.

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.

Tomatillo Gazpacho

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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.