Recipe

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.

Half Sour Pickles

Total Time: 15 minutes

Makes: 1 half gallon jar

Half sour pickles are a big deli treat, but they’re easy to make at home. This is a quick way to make homemade pickles. No canning is needed to make these delicious pickles, just let them hang out in refrigerator for a week and you're good to go!

Ingredients

  • 5-8 Organic pickling cucumbers or however many you can fit into your jar

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon black peppercorns

  • few pieces of fresh dill (including roots and flowers)

  • 2 bay leaves

  • 3-6 cloves garlic lightly smashed

  • 1 dried chili pepper more if you like spicy (optional)

  • 1/4 cup sea salt

  • 4 cups water

  • a few sprinkles of additional whole coriander seeds and peppercorns to add on top

Preparation

  1. Wash your cucumbers.

  2. Dissolve your sea salt in the water.

  3. Coarsely grind up all the dry ingredients (coriander, mustard seeds, peppercorns) in a mortar/pestle.

  4. Put the cucumbers, dried chili pepper, and bay leaves in your jar.

  5. Put the slightly mashed garlic in the jar, then ground up spices, then pour the salt water mixture on top. Discard any left over brine mixture.

  6. Add a few pieces of fresh dill on top including the roots and flowers if desired (the roots and flowers will give your pickles a slightly stronger anise flavor).

  7. Sprinkle a little bit of your additional coriander seeds, and peppercorns. (about 1 teaspoon)

  8. Make sure your cucumbers are completely covered in the brine and close the jar (do this in the sink, in case you have overflow).

  9. Wash the jars under clean running water and dry with a towel.

  10. Place your pickles in the refrigerator. Let them sit and chill for at least 1 week, but check in 5 days to see if they're ready.

Serving Suggestion

Pickles would stay nice and crisp in the refrigerated for up to a month.

To learn more about cucumbers, click here!

Salmon Niçoise Salad

Total Time: 45 minutes

Servings: 4-6

This popular whole meal salad full of protein—featuring salmon instead of the traditional tuna—is hearty and always delicious.

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Ingredients

Salmon

  • 1 pound fresh salmon fillets skin on

  • Pinch of salt, pepper, and garlic powder for seasoning fish

  • 1 teaspoon of chopped parsley

  • 1 tablespoon of olive oil

Salad

  • 3/4 pound small new potatoes (boiled in water with 1/2 tablespoon of salt)

  • 3/4 pound green beans, trimmed (blanched in water with a pinch of salt)

  • 4 hard-boiled eggs, peeled and quartered or sliced

  • 1/2 red onion, julienned into thin strips

  • 1/2 cup pitted Kalamata olives, drained

  • 1/2 pound cherry tomatoes, cut into halves

  • 1 pound of fresh greens of your choice (spinach, frisée, lettuce, or a mix of greens)

  • 4 anchovy fillets (optional)

Dressing

  • 2 cloves garlic, grated on microplane

  • 1 tablespoon of seedy whole grain mustard

  • 4 anchovy fillets

  • 1/2 teaspoon of sugar

  • Zest of 1 lemon

  • 3-4 tablespoons fresh lemon juice (about 1 lemon)

  • 1/4 cup of extra virgin olive oil

  • Salt and pepper to taste

Preparation

  1. Preheat oven to 500 degrees F.

  2. Place the potatoes whole in a medium pot of cold salted water and bring to a boil. Boil potatoes for 13-15 minutes until just fork tender. Transfer the potatoes to a plate and set aside to cool. When cool enough to handle, cut potatoes into quarters.

  3. While potatoes are cooking, Place salmon on a parchment lined baking sheet pan, skin side down. Sprinkle the fish with salt, pepper, and garlic powder. Rub the flesh with with olive oil and sprinkle with parsley. Bake 7-10 minutes until the salmon reaches desired doneness. Set aside to cool. Remove the skin and chop the fish into large chunks.

  4. In the same stockpot rinse it out. Bring 3 inches of water to a boil with a pinch of salt. Add the green beans and cook for 2-3 minutes, remove from heat, drain and shock the green beans in cold water to stop the cooking. Drain and set aside.

  5. Add a couple more inches of water in the same pot and return it to a boil. Cook the eggs for 8 minutes. Transfer eggs to a bath of ice water and chill until cold, about 10 minutes. Peel and halve; set aside.

  6. In a small bowl, whisk together the grated garlic, anchovy fillets, sugar, and Dijon mustard until it becomes a thick paste. Thin out the paste by adding the lemon zest and juice, and then drizzle in the olive oil while whisking to emulsify the dressing. Season with salt, and pepper (careful with the salt, the anchovies are already salty, make sure to taste before seasoning).

  7. On top of your greens, arrange the pieces of salmon, potatoes, green beans, eggs, red onion slices, Kalamata olives, anchovies fillets, and tomato wedges on a large platter. Pour the dressing over the arranged platter and serve family style.

Serving Suggestion

Use cold smoked salmon or a couple cans of tuna in place of the fresh salmon to speed the preparation time. Plan ahead and cook extra potatoes and green beans earlier in the week; then this salad comes together in a matter of minutes.

Oven Baked Honey Soy Sesame Cauliflower

By: Sprinkles & Sprouts

Total Time: 30 minutes
Servings: 4

This Oven Baked Honey Soy Sesame Cauliflower is an umami rich dish, full of sticky, sweet flavors that will delight vegetarians and meat eaters alike. It is quick to prepare and then happily bakes in the oven.

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Ingredients

  • 1 head of cauliflower

  • 1 red onion

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 1/2 tbsp apple cider vinegar

  • 1 tsp sesame oil

  • 2 cloves garlic

  • 1/2 tsp fennel seeds

  • 2 tsp toasted sesame seeds

  • fresh coriander for garnish

For the full recipe, check it out on Sprinkles & Sprouts

Roasted Patty Pan with Gremolata and Charred Lemon

Total Time: 25 minutes

Servings: 4

Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!

Ingredients

Gremolata

  • 1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)

  • 1 clove garlic, papery skin removed

  • 1 tsp of sea salt

  • zest from two organic lemons (washed and dried)

Patty Pan Squash

  • 1.5 lbs of Patty Pan Squash

  • 1 tsp sea salt

  • 1.5 tsp of fresh cracked pepper

  • 1/2 tsp of sumac

  • 2 tbsp of extra virgin olive oil

  • 2 organic lemons reserved from zesting

Preparation

Gremolata

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  1. Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.

  2. Finely chop the parsley. It should be less than 1/2 cup.

  3. Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside

  4. Reserve lemons for the squash.

 

Patty Pan Squash

  1. Preheat oven to 450°F.

  2. Cut patty pan squash into quarters.

  3. Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .

  4. Place the seasoned squash single layer into a roasting pan.

  5. Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.

  6. Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.

  7. Immediately sprinkle the Gremolata over the roasted summer squash and plate.

Serving Suggestion

Squeeze caramelized lemon over the dish right before serving.

Find more information about summer squash here at Stronger Together

Fig and Walnut Bostock

By: bon appétit

Total Time: 45 minutes

Servings: 4

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

Ingredients

walnut crème

  • 1 cup walnuts

  • 4 tablespoons (½ stick) unsalted butter, room temperature

  • ¼ cup honey

  • 1 large egg

  • ¼ cup all-purpose flour

  • ¾ teaspoon baking powder

  • ¼ teaspoon kosher salt

Assembly

  • 2 large eggs, beaten to blend

  • 8 slices 1”-thick brioche, preferably day-old (from about 1 medium loaf)

  • 8 large fresh figs, quartered

  • 4 tablespoons (½ stick) unsalted butter, melted

  • 2 tablespoons honey

  • Powdered sugar (for serving)

 For the full recipe, check it out on Bon Appétit

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.

Asian-Style Glazed Hot Dog with KimChi

Total Time: 30 minutes

Servings: 4

Kimchi is one of those foods that adds an extra depths in flavors to other foods. Tacos, hotdogs, and cheese sandwiches can all be perked up with a spoonful of this fermented delight – this trend is well on the way to becoming a staple. The Asian-Style-Glazed Hot Dog with Kimchi is a fun and delicious take on traditional summer time fare. Inspired by the Japadog food truck in Vancouver, Canada.

Ingredients

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  • 4 Beef Hot Dogs, Grilled

  • 4 Hot dog buns, Toasted

  • 4 Tablespoons Teriyaki Sauce
    Toppings

  • 4 Tablespoons of Kimchi drained

  • 1 Teaspoon of oil

  • 4 Tablespoons mayonnaise

  • 2 Tablespoons of Sriracha

  • 4 Slices of cheddar cheese

  • 2 Tablespoons of cilantro leaves stems removed and shredded

  • 4 Nori Sheets, cut into thin strips

  • Black sesame seeds

Preparation

  1. Sauté Kimchi in oil on medium heat until most of the moisture is gone. Set aside.

  2. Mix mayonnaise with Sriracha and place it into a squeeze bottle.

  3. Heat up the BBQ and grill the hotdogs for about 8 minutes turning every 2 minutes careful not to burn, then brush them with the Teriyaki sauce and grill them for another 20 seconds. (Glaze the hot dogs at the end, Teriyaki sauce is high in sugar, and will burn)

  4. Toast the buns on the grill for 30 seconds cut side down.

  5. Put a slice cheddar cheese inside each bun, then place your hotdog on top.

  6. Now comes the fun part! Spoon the Kimchi into the warm buns next to the hotdogs and squeeze the Sriracha mayonnaise on top. Finally garnish with the cilantro leaves, Nori strips, and black sesame seeds.

 

Chipotle Cherry Barbecue Sauce

By: Co+op, stronger together

Total Time: 70 minutes; 10 minutes active

Servings: approximately 12

Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.   

Ingredients

  • 2 cups cherries, washed and pitted

  • 2 cloves garlic

  • 1/4 cup apple cider vinegar

  • 2 tablespoons stone-ground mustard

  • 1 1/2 teaspoon smoked sea salt

  • 2/3 cups canned diced tomatoes with chilies

  • 1/4 cup canned chipotle sauce

  • 1/3 cup turbinado sugar

Preparation

  1. Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

Nutritional Information

40 calories, 1 g. fat, 0 mg. cholesterol, 380 mg. sodium, 9 g. carbohydrate, 0 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.

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.

Tropical Waldorf Salad

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4-6

Yogurt replaces the traditional mayonnaise. Pineapple and "macadamia nuts are added in a refreshing version of this American classic.

Ingredients

  • 2 cups apple (1 large apple), cut into bite-sized pieces

  • 1 cup seedless grapes, halved

  • 1 cup of fresh pineapple

  • 1/4 cup celery (1-2 ribs), cut into 1/4-inch pieces

  • 1/2 cup toasted macadamia nuts or walnuts, coarsely chopped

  • 1 lemon, juice and zest (about 2-3 tablespoons juice)

  • 1/2 cup Greek yogurt

  • 1 teaspoon honey

  • Salt and pepper to taste

Preparation

  1. In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, pineapple, and macadamia nuts or walnuts with the dressing. Season to taste with salt and pepper. Substitute nonfat Greek yogurt for a lower-fat version if you like.

Serving Suggestion

Showcasing the fruits of spring, a scoop of Tropical Waldorf salad is delicious with a brunch omelet or frittata, or served on a bed of lettuce alongside grilled pork.

Nutritional Information

  210calories, 10 g. fat, 4 mg. cholesterol, 36 mg. sodium, 23 g. carbohydrate, 4 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.

Creamed Swiss Chard with Lemony Breadcrumbs

By: bon appétit

Total Time: 40 minutes; 40 minutes active

Servings: 4

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Ingredients

  • ½ cup torn fresh breadcrumbs

  • 2 tablespoons olive oil

  • 1 teaspoon finely grated lemon zest

  • Kosher salt

  • 2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces

  • 2 tablespoons unsalted butter

  • 2 medium shallots, sliced

  • Freshly ground black pepper

  • ¾ cup heavy cream

Check out the full recipe at Bon Appétit

Ceviche with Melon

By: Co+op, stronger together

Total Time: 2 hour 30 minutes; 30 minutes active

Servings: 4

This South American staple is delicious with fresh corn on the cob or boiled new potatoes.

Ingredients

  • 1/2 pound sea bass or halibut

  • 1/4 pound sea scallops, side muscles removed

  • 1/4 pound raw shrimp, 25-30 size

  • 2 oranges

  • 2 limes

  • 2 tablespoons olive oil

  • 1 teaspoon minced jalapeño pepper

  • 2 tablespoons minced green onions

  • Pinch of salt

  • 1 1/2 cups watermelon, cut in 1/2-inch cubes

  • 1 cup cantaloupe, cut in 1/2-inch cubes

  • 2 tablespoons minced fresh mint

  • 2 tablespoons minced fresh cilantro

Preparation

  1. Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.

  2. Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.

  3. In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.

Serving Suggestion

This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small individual bowls or martini glasses, garnished with lime wedges.

Nutritional Information

169 calories, 6 g. fat, 51 mg. cholesterol, 259 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 15 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.

Charred Pepper Tacos

By: Co+op, stronger together

Total Time: 30 minutes; 15 minutes active

Servings: 6

Roasted peppers add sweetness to these zippy and satisfying tacos.

Ingredients

  • 3 bell peppers, seeded and cut lengthwise into 1/2-inch strips

  • 3 tablespoons olive oil, divided

  • 1 small yellow onion, diced

  • 2 garlic cloves, minced

  • 2 teaspoons ground cumin

  • 1 tablespoon chili powder

  • 2 tablespoons tomato paste

  • 2/3 cup vegetable broth

  • 2 15-ounce cans black beans, rinsed and drained

  • Salt and pepper to taste

  • 1/4 cup fresh cilantro, chopped

  • 1 lime, cut into quarters

  • 12 corn tortillas

  • Salsa and sour cream (optional)

Preparation

  1. Heat the oven to 450 degrees F. On a sheet pan, toss the pepper strips with 2 tablespoons olive oil and roast in the oven for about 15 minutes, stirring halfway through, until peppers are tender and turning black on the edges. Remove from the oven.

  2. In a medium-sized saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add the spices, tomato paste, broth and beans and stir well; simmer for 10 to 15 minutes. Season with salt and pepper.

  3. To assemble the tacos, spoon some of the bean mixture and roasted peppers onto a tortilla, and sprinkle with cilantro and freshly squeezed lime juice. Top with sour cream or salsa, if desired.

Serving Suggestion

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Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.

Nutritional Information

340 calories, 13 g. fat, 0 mg. cholesterol, 260 mg. sodium, 44 g. carbohydrate, 10 g. fiber, 11 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.

Smoky Roasted Caulifower

By: Co+op, stronger together

Total Time: 30 minutes; 10 minutes active

Servings: 4

Roasted cauliflower takes on the rich smoky flavor of chipotle in adobo in this quick and simple recipe.

Ingredients

  • 1 head cauliflower, stems removed, cut into florets
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and roughly chopped
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • Salt and black pepper to taste

Preparation

  1. Preheat oven to 375ºF.
  2. In a large mixing bowl, toss the cauliflower florets with the olive oil, garlic, chipotle peppers and a pinch each of salt and pepper. Spread the cauliflower out onto a baking sheet and place in the oven. Bake for 20 to 25 minutes, stirring halfway through, until cauliflower begins to brown and is tender.

Serving Suggestion

A great side for roasted or grilled beef, pork or chicken, this savory cauliflower is also a tasty snack, warm or chilled, served with lime-spiked yogurt dipping sauce. Substitute smoked paprika for the chipotle peppers to reduce the spice level.

Nutritional Information

101 calories, 7 g. fat, 0 mg. cholesterol, 92 mg. sodium, 8 g. carbohydrate, 4 g. fiber, 4 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.

Smoked Gouda Risotto with Kale and Mushrooms

By: Co+op, stronger together

Total Time: 60 minutes

Servings: 6

Mushrooms, kale and smoked Gouda combine in this rich, creamy, earthy risotto.

Ingredients

  • 2 tablespoons olive oil

  • 2 cups diced yellow onion

  • 4 cloves garlic, minced

  • 1/2 pound mushrooms of choice, quartered

  • 1 1/4 cup Arborio rice

  • 2 tablespoons tomato paste

  • 2 teaspoons tamari

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 3 tablespoons lemon juice

  • 3 1/2 cups vegetable broth, divided

  • 4-5 cups roughly-chopped kale (1 large bunch)

  • 1/4 pound smoked Gouda cheese, shredded

Preparation

Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another 1/4 cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm

Serving Suggestion

Accompany this dish with something simple, crunchy and tart to complement the rich, smoky flavors; try a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic.

Nutritional Information

329 calories, 21 g. fat, 41 mg. cholesterol, 759 mg. sodium, 32 g. carbohydrate, 4 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.

 

 

Orange - Glazed Brussels Sprouts

By: Co+op, stronger together

Total Time: 30 minutes total

Servings: 4

Enjoy these Brussels as a side or double the glaze and toss with cooked linguini for a delicious main dish.

Ingredients

  • 1 pound fresh Brussels sprouts

  • 1 clove garlic, minced

  • 2 tablespoons butter

  • 1/2 cup water or vegetable broth

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon brown sugar

  • 2 tablespoons orange juice

  • Zest of one orange

  • Pinch of salt and ground black pepper

  • 2 tablespoons toasted pine nuts

Preparation

  1. To prepare the Brussels sprouts, rinse them in cold water, trim the stems, remove the outer leaves, (including any torn or ragged ones) and cut them in half from top to bottom (choose smaller Brussels sprouts with tightly-closed heads).

  2. In a large skillet, melt the butter over medium-high heat. Add the halved Brussels sprouts and sauté for about 4 minutes, then add the garlic and sauté 1 minute more until the Brussels sprouts start to brown on the edges. Add the water or broth, cover the skillet, and let the Brussels sprouts steam for 5 minutes.

  3. While the sprouts are steaming, prepare the glaze by stirring together the apple cider vinegar, brown sugar, orange juice, orange zest, salt and pepper in a small mixing bowl. Remove lid from the Brussels sprouts and add the glaze ingredients. Cook on high for about two minutes or until the glaze becomes syrupy, stirring or tossing the Brussels sprouts until well coated. Sprinkle the Brussels sprouts with the toasted pine nuts and serve warm.

Serving Suggestion

This is a perfect side dish for pork, chicken or salmon, especially when those proteins are seasoned with Asian spices or marinades. Try doubling the glaze recipe and toss the sprouts and glaze with cooked linguini noodles to make a nice pasta dish.

Nutritional Information

144 calories, 9 g. fat, 15 mg. cholesterol, 94 mg. sodium, 15 g. carbohydrate, 5 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.