Recipe

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.

Rosemary and Rosé Refrigerator Pluot Jam

Total Time: 30 Minutes active

Servings: 12 oz jar

It's the peak of stone fruit season, and it drives us into a craze each year! Plums, apricots, and peaches are some of our favorite summertime snacks. Stone fruits are always sweet, slightly tart, and pack a punch of juicy flavor. Pluots? Well, they’re the lesser-known hybrid wonder of the stone fruit family. Part apricot, part plum. Totally delicious.

We love the concept of small-batch jams, and refrigerator jam is easy to make. There's no special equipment required and best of all, there's no fussing around with canning. This jam recipe will put traditional fruit preserves to shame! We love both plum and apricot jams, that's why pluot jam makes perfect sense. Most jams are just sweet, but this slightly savory jam is a bit more modern. We up the flavor profile by adding some Rosé wine, rose water, and a hint of rosemary. It's the perfect pairing with soft cheeses; make it the sweet component on a cheese board, or simply smear it on some toast.

Ingredients

  • 1 lb ripe organic pluots

  • 1/2 cup- 3/4 cup of organic granulated sugar

  • 1 tablespoon lemon juice, freshly squeezed

  • 1/4 cup Rosé, sparkling or still

  • 2 tablespoons of honey

  • 1 tablespoon Indo-European rose water

  • Small sprig of rosemary

  • Pinch of salt (optional)

Directions

  1. Wash pluots well, cut the fruit in half, and remove the stones.

  2. Chop the pluots into small pieces (leave skin on, it’s high in pectin), and place into a large bowl.

  3. Sprinkle sugar on top of the fruit and mix in with the lemon juice. Start with 1/2 a cup of sugar add up to 3/4 of a cup for desired sweetness. Let everything hang out at room temperature for about an hour for the fruit to macerate, drawing out out the juices and breaking down the flesh of the fruit (This will help the jam cook faster).

  4. Dump the macerated fruit, juice and all into a small saucepan with the Rosé, honey, and rose water. Turn the heat up to medium-high. Cover and bring it to a boil.

  5. Once the fruit mixture boils, lower the temperature to medium. Uncover the saucepan allowing it to cool slightly. Simmer, stirring occasionally to ensure nothing burns, until the fruit has completely reduced down and dissolves into a gooey-glossy mess, about 20 minutes.

  6. Add the spring of rosemary and let it hang out on low heat for 5 more minutes.

  7. Taste, to round out the flavor, you can add a pinch of salt.

  8. Remove the sprig of rosemary (you don’t want it to overpower the jam) and store in a jar in the fridge for up to 3 weeks.

Honey Ricotta Fig Toast

Total Time: 10 minutes

Servings: 2

If you love figs, this recipe is undoubtedly one of the easiest ways to enjoy the natural flavors of this delicious fruit. Simply smear your toast with a no-fuss whipped lemon honey ricotta spread, top on some fresh figs, and sprinkle on some toasted walnuts. Voila! You’re done! But, if you want to elevate this recipe into something a little more elegant, make every bite gooey by drizzling on a little more honey, round off the sweetness with a dash of sea salt, and finishing everything off with some fresh lemon zest. This is a perfect energy-boosting treat you can enjoy any time of the day. Serve this to your friends, and they’ll completely forget about avocado toast.

Ingredients

Fig Spread

  • 1/2 cup ricotta cheese

  • 1 tablespoon of heavy cream

  • Zest of 1/2 a lemon

  • 1 teaspoon of fresh lemon juice

  • 1/2 tablespoon of honey

  • Dash of sea salt

Fig Toast

  • 2 slices of whole grain bread

  • 1 teaspoon of walnut oil

  • 4 brown turkey figs

  • 1 tablespoon of chopped lightly toasted walnuts

Optional Garnish

  • Light drizzle of honey

  • Pinch of sea salt

  • Lemon zest

Preparation

  1. In a small bowl, combine ricotta, heavy cream, lemon zest, lemon juice, and sea salt.

  2. Whisk together for about 5 minutes, until light and fluffy. Set aside.

  3. Brush toast on both sides with walnut oil and toast on a grill or cast iron pan on both sides until toasted to your preference.

  4. Spread ricotta mixture onto your toast.

  5. Cut figs in half and lay 4 fig halves on each slice of toast.

  6. Sprinkle on the walnuts.

  7. Garnish each toast with a light drizzle of honey, pinch of sea salt, and a little lemon zest.

Preserved Lemons

By: Co+op, stronger together

Total Time: 20-30 days; 30 minutes active

Servings: 36 (serving size: 1 tablespoon)

If you think a fresh lemon delivers a great flavor, you need to try a preserved lemon. The peels soften, and the fermentation adds a great depth of flavor and umami. A salty, tangy flavor explosion, a jar of preserved lemons in your fridge can be your secret weapon for perking up boring foods. Try it minced into a salad, added to casseroles, even pureed into some hummus.

Ingredients

  • 10 lemons, scrubbed very clean (you may not be able to fit all of them in your jar)

  • 2 extra lemons, for juice

  • 1/2 cup kosher salt, more if needed

  • Extra fresh-squeezed lemon juice, if needed, from the lemons that won't fit in the jar

  • 1 quart canning jar, sterilized

  • 2 tablespoons whole cumin or fennel seeds, optional

Preparation

  1. Sprinkle 2 tablespoons of salt into the jar. Prepare each lemon by slicing off just a little of the stem end and tip, then quartering each lemon lengthwise, leaving them attached at one end. As you slice each lemon, pry the quarters open and sprinkle salt inside and outside of each one, then pack into the jar. Pack them in with some force, to squeeze out some juice to fill the gaps with liquid. Once all the lemons are salted and packed in the jar, sprinkle a couple tablespoons of salt over them, then squeeze the remaining lemons, if necessary, to fill the jar with lemon juice. Screw the lid on the jar and let the jar sit out at room temperature for up to 30 days, turning it upside down occasionally to mix. Refrigerate once the skins soften.

  2. To use, take a lemon out of the jar and rinse well to remove the salty brine. If desired, use pulp, or discard. Chop remaining lemon rind for use in recipes.

Tips & Notes

Save the salty lemon brine—it's delicious in small amounts in dressings, marinades or other dishes that might use lemon and salt. Hummus, tabbouleh, even pastas with greens or chicken are uplifted by a little preserved lemon and brine.

Nutritional Information

7 calories, 0 g. fat, 0 mg. cholesterol, 776 mg. sodium, 2 g. carbohydrate, 1 g. fiber, 0 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.

Garnet Yam Burger Patties

By: Co+op, stronger together

Total Time: 45 minutes; 30 minutes active

Servings: 6

Sweet potatoes, chickpeas, millet, and spices team up for a fabulous burger.

Ingredients

  • 1 1/2 cups vegetable broth

  • 1 cup peeled and diced garnet yams or sweet potatoes

  • 1/4 cup diced yellow onion

  • 2 cloves garlic, minced

  • 1/2 cup canned chickpeas, rinsed, drained and smashed

  • 1/2 cup millet

  • 1 teaspoon cumin

  • 1 1/2 teaspoons chili powder

  • 2 teaspoons vegetarian Worcestershire

  • Salt

  • 1 cup bread crumbs (use panko if you can find it), divided

  • 1 egg, beaten

  • 1 to 2 tablespoons vegetable oil

Preparation

  1. Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.

  2. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt and half of the bread crumbs. Stir well and form into 6 even burgers.

  3. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.

  4. Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.

Serving Suggestion

Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer. Or make this a main course option for vegetarian holiday guests!

Nutritional Information

190 calories, 2.5 g. fat, 0 mg. cholesterol, 230 mg. sodium, 35 g. carbohydrate, 4 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.

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.

Grilled Peaches with Thyme Oil

Total Time: 15 Minutes

Servings: 6-8

This week’s recipe couldn’t get much simpler. The only equipment you’ll need is a grill or a grill pan. Grilling peaches is magical! The peachy flavor will elevate to a whole other level. If you love peaches, you won’t be able to resist this dish.

If I had to choose a flavor profile for summer, it would be warm, smoky, and fruity with a burst of sweet juicy nectar. This dish is IT! Just remember to have your grill grates really clean, you don’t want your peaches to stick to the grill or have any odd flavors transfer. The added thyme oil will make this the perfect side dish to pair with grilled meats like a juicy pork chop or a savory skirt steak. But why stop there? Do a 180 and knock it out of the ball park. Serve these juicy peaches as a sweet treat. Either way, SMACK! You just hit a home run! My favorite way is to set up a grilled-peach-sundae-station. A light drizzle of honey or balsamic glaze, vanilla ice cream, topped with chopped nuts, just don't forget the cherry on top. The truth is, grilling peaches is stunningly simple, there’s no fuss about it. Peach please, your guest will be asking for another serving!

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 2 springs of fresh thyme

  • 6 large firm organic peaches

Directions

  1. Clean your grill grates, and preheat grill to medium.

  2. In a small bowl add olive oil and thyme. Use the back of a spoon to muddle and infuse the thyme with the oil. Set aside.

  3. Cut peaches in half, remove the pits (makes sure to use ripe but still firm peaches, you don’t want overripe peaches, because they will get mushy while grilling).

  4. Strain the oil, discard the thyme.

  5. Brush the cut side of each peach half with the thyme oil.

  6. Lay each peach half cut-side down on the hot grill.

  7. Let the peaches cook for 5 mins without disturbing or moving them. You really want to have well defined grill marks, it’s what makes this dish so appealing.

  8. After 5 mins, flip each peach half over with a spatula and a pair of tongs. Let them cook for 3 more minutes on the fuzzy side.

  9. Remove from heat, and serve this side dish any way you’d like, sweet or savory!

Cherry Clafoutis

Hello dad, hello mom, Ch Ch Ch Cherry Clafoutis is a sensational way to end a meal with a cherry bomb! If you’ve never experienced a clafoutis before, you’re in for a treat! This French dessert has a creamy, custard-based filled with fresh fruits, or in this case, cherries. Simple, yet impressive, the batter is a one-bowl show-off, you won’t even need to use your stand mixer. If you’re going for tradition–you leave in one single cherry with the pit still intact. Make sure you warn your guest first to avoid any choking hazard! This prevents your dinner guest from eating this dessert too quickly. Traditionally this warm custardy treat is served at the end of dinner, but I like to serve mine during brunch with a side of vanilla bean ice cream or at a picnic with a dollop freshly whipped cream.

Ingredients

  • 2 cups cherries, pitted (optional: leave 1 cherry unpitted)

  • 1 tablespoon brandy

  • 4 large eggs

  • 1/2 cup sugar

  • 2 tablespoons melted butter and slightly cooled (plus more for buttering the pan)

  • 1/2 teaspoon flaky French sea salt

  • 1/2 cup all purpose flour

  • 1 cup buttermilk

  • Zest from 1/2 a lemon

  • 1/2 tablespoon vanilla extract

  • 1 teaspoon almond extract

  • 1 tablespoon sliced almonds

  • Powdered sugar for dusting

Directions

  1. Heat oven to 375 degrees F.

  2. Pit the cherries and place them in a small bowl and with the brandy (optional: toss in one cherry with the pit), and let them hang out while you make the batter.

  3. In a large mixing bowl, beat the sugar, eggs, and butter together until they become pale in color.

  4. Add the flour and salt all at once and whisk until the batter is thick and cake-batter-like.

  5. Next, slowly pour in the buttermilk in 3 stages mixing in between to get everything well incorporated.

  6. Add the vanilla and almond extracts and lemon zest. The batter should be very smooth and shiny.

  7. Scatter the cherries in a buttered 9 inch cast iron skillet (I like using a heavy bottom cast iron skillet because you get more of a crispy edge with a custardy center, but any tart pan or pie pan will work).

  8. Pour the batter over the cherries.

  9. Sprinkle the sliced almonds on top.

  10. Bake 30 to 35 minutes, until slightly browned around the edges and almost completely set in the middle.

  11. Let sit at least 15 minutes before serving for the custard to be fully set before slicing.

  12. Dust with powdered sugar and enjoy!

Watermelon and Cucumber Salad with Feta and Mint

Total Time: 10 Minutes

Servings: 4

Did you know that watermelons and cucumbers are related? This explains why such a bizarre couple makes a great pair! This recipe is easy to make! In just 10 minutes you 'll have a salad that is refreshing and picnic ready. The dressing for this recipe is just a few ingredients and is very light. Add some mint and feta to the mix, and you’ve got yourself a fresh and colorful summer side dish that kids and adults alike will enjoy!

Ingredients

  • 1 seedless baby watermelon, about 2 lbs

  • 1 English cucumber (If using a slicing cucumber, peel and remove seeds)

  • 3 tablespoons of olive oil

  • 1 tablespoon of fresh squeezed lime juice

  • 1 tablespoon of honey

  • Salt and pepper to taste

  • 4 ounces of feta cheese crumbles

  • Handful of fresh mint leaves

Preparation

  1. Cube the watermelon flesh.

  2. Slice the cucumber in half lengthwise. Cut the cucumber into quarter inch slices.

  3. Arrange the watermelon and cucumbers on a serving plate.

  4. In a mixing bowl, add olive oil, lime juice, honey, and whisk together. Season with salt and pepper (careful with the salt. Feta can be pretty salty already).

  5. Drizzle the dressing over the watermelon and cucumber.

  6. Add the feta crumbles and top with the mint leaves.

  7. Enjoy!

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.

jarsalad.jpg

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.