Bolognese Spaghetti Squash Boats

Total Time: 1.5 hours; 30 minutes active

Servings: 2

It’s January! That means it’s peak season for spaghetti squash! Most people ask, “what do I do with this strange looking gourd?”. Simple, you top it like any pasta dish. These Bolognese Spaghetti Squash Boats are a simple and healthy low-carb alternative from carb-heavy wheat noodles. When roasted, spaghetti squash is naturally sweet making it perfect for an acidic tomato base sauce. Spaghetti squash also contains lots of nutrients such as folic acid, potassium, vitamin A, and beta carotene. This recipe can easily be made vegetarian by switching out the ground beef for chopped cremini mushrooms. Not only is it healthier than traditional spaghetti, but its a fun and way to get kids to eat their vegetables.


Bolognese Sauce

  • 2 Tablespoons of extra-virgin olive oil

  • 1 medium yellow onion, coarsely chopped

  • 4 cloves of garlic, peeled and coarsely chopped

  • 1 celery stalk, coarsely chopped

  • 1 carrot, coarsely chopped

  • 1/4 of an eggplant cut into small 1/4 inch cubes

  • 1 pound ground organic beef (to make this vegetarian 1 lb of chopped cremini mushrooms may be substituted)

  • One 28-ounce can Cento San Marzano crushed tomatoes

  • 1 teaspoon of dried Italian seasoning

  • a tablespoon flat-leaf Italian parsley, chopped

  • 1/4 cup of chopped fresh basil leaves

  • 1/2 teaspoon of chili flakes

  • 1 bay leaf

  • Salt and freshly ground black pepper to taste

Spaghetti squash boats

  • 1 medium-large spaghetti squash

  • 1 tablespoon of extra-virgin olive oil

  • 1 teaspoon of salt

  • 1/4 cup grated mozzarella cheese

  • 1/4 cup freshly grated Pecorino Romano Parmesan cheese

  • 4-6 fresh basil leaves chopped for garnish


Make the Bolognese

  1. Place a medium size sauce pan or dutch oven on the burner and turn the heat on to medium.

  2. Once the pan gets hot, add two the tablespoons of olive oil and saute the onions for 6-8 minutes until the onions becomes translucent (If the onions are browning to quickly, lower the heat to medium-low). Add the garlic, carrots, eggplant and celery and cook for another 5 minutes.

  3. After the vegetables have softens, crank the heat up to medium-high and add ground beef.

  4. Saute the beef and vegetable mixture, stirring frequently and using the back of a wooden spoon to breaking up any large lumps. Saute until meat is no longer pink for about 8-10 minutes.

  5. Add a 28 oz can Cento San Marzano crushed tomatoes, dried Italian seasoning, parsley, basil, chili flakes, and bay leaf and cook partially covered over medium-low heat until the sauce thickens. This will take about one hour.

  6. Season with salt and pepper to taste.

Roast Spaghetti Squash

  1. While Bolognese sauce is thickening, preheat the oven to 400 degrees F.

  2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise.

  3. Scoop out all the seeds, and brush the interior of the squash with the olive oil and season with salt.

  4. Line a rimmed baking sheet with parchment paper, and place the spaghetti squash cut side down on the baking sheet (hot air and steam will get trapped in the dome and cook the squash).

  5. Roast the spaghetti squash for 45 minutes to 1 hour depending on the size. Use a pairing knife to pierce the squash through the skin into the flesh, if the knife goes in easily, it’s ready (The spaghetti squash should retain its shape).



  1. Remove the squash from the oven and turn the heat down to 350 degrees F.

  2. Once spaghetti squash is cool enough to handle, flip the squash skin-side down onto a rimmed baking dish.

  3. Sprinkle the grated mozzarella and Pecorino Romano Parmesan cheese inside the cavity of the spaghetti squash.

  4. Spoon in the Bolognese sauce, and return the spaghetti squash boats to the oven and let everything heat up for 15 minutes.

  5. Remove from the oven and garnish with the chopped basil. Let cool for about 10-15 minutes before serving.

To learn more about winter squash, click here! 

Blood Orange, Beet, and Fennel Salad

By: Bon Appétit


  • 2 medium red beets, tops trimmed

  • 2 medium golden beets, tops trimmed

  • 3 blood oranges

  • 1 medium navel orange (preferably Cara Cara)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons fresh lime juice

  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

  • 1/4 cup loosely packed fresh cilantro and/or chervil leavesnions

For the full recipe, check it out on Bon Appetit

To learn more about oranges, click here! 


Total Time: 30 minutes

Servings: 4

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


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

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

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

  • 1 teaspoon of sea salt divided

  • 1 cup of chopped kale

  • Juice of 1/2 a lime

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

  • 1/2 cup of canned black beans drained

  • 4 large flour tortillas

Optional ingredients for serving quesadillas

  • Sour cream or plain Greek yogurt

  • Salsa

  • Slices of avocado

  • Guacomole

  • Hot sauce


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

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

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

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

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

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

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

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

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

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

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

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

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

To learn more about sweet potatoes, click here! 

Wellness Tuesday Tips: Golden Milk

Feeling a little low down with the grey days? When the sunshine is stuck behind the clouds we start looking for bring it in other ways.

Boy, do I have a treat for you!

Daily I make a frothy cup of Golden Milk; I adore hot drinks in the winter. Turmeric, the main ingredient, will help your body reduce inflammation, while new studies suggest it greatly benefits brain health.

A nourishing way to prep for sleep, it helps to melt away muscle tension from being out in the cold.

Occasionally, it is my morning drink with cacao, maca and matcha tea powder. An alternative to coffee, it’s a powerful jumpstart to your day with a fraction of the caffine.

You can find Golden Milk in the Wellness dept. on aisle 6. I use either Garden of Life or Gaia brands or if you prefer the bulk turmeric in aisle 2 is also an option.

Recipe #1

I tsp Golden Milk

8-10 oz milk, cow or alternative, make sure it’s creamy

1 dash of cinnamon

1 dash of nutmeg – sleep inducer

1 dash clove or ginger

1 dash stevia, honey or coconut sugar

Heat of the stovetop, using a whisk to get it foamy

Pour into your favorite mug adding another dash of spice or whipped cream and relax in front of the twinkling lights.

Enjoy the cozy!

Fish En Papillote

Total Time: 25 minutes

Servings: 2

Fish en Papillote is a cooking process by enclosing fish fillets in a paper packet. This technique basically steams the fish, locking in all the flavor and moisture. It's an easy way to enjoy steamed fish without the fuss or mess of expensive steaming equipment. The best part is opening the delicious parcel filled with fragrant steam at the table for your guest to enjoy. This dish will be the most flavorful and moist fish you’ve ever eaten, perfect with a side of steamed rice or vegetables.


  • Parchment paper

  • 2 boneless skinless fillets of rockfish about 6-8 ounces each (any firm white fish will do)

  • 2 cloves of garlic shaved or thinly sliced

  • 1 lemon cut into slices

  • 2 shallots cut into quarters

  • 2 tablespoons of dry white wine

  • 2 tablespoons of extra virgin olive oil

  • 1 teaspoon of salt

  • 1/2 teaspoon of fresh cracked pepper

  • 1/2 teaspoon of Old Bay Seasoning

  • 2 pats of butter

  • 2 tablespoons of your favorite herbs such as Italian parsley, dill, or thyme


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

  2. Cut parchment paper roughly 15 x 10 inches, and crease parchment paper in half.

  3. Arrange both pieces of fish on top of the parchment paper side by side on one side of the crease.

  4. Scatter on the shaved garlic, lemon slices, and quartered shallots over the fillets.

  5. Drizzle with olive oil and season with salt, paper, and Old Bay.

  6. Top each piece of fish with a pat of butter and your favorite herbs.

  7. Fold the parchment paper in half—all the edges and corners should meet up.

  8. From one of the folded corners, start pleating and crimping the two edges shut, working towards the other corners, leaving the last two inches unfolded at the opposite end.

  9. Tilt the bag with the open corner up slightly and pour the white wine in the small opening.

  10. Finish crimping the edges closed, and give the bag a gentile but firm twist at the end, so the bag doesn’t come undone.

  11. Place the packet on a rimmed backing sheet, and bake for 15-20 minutes. The bag will puff up during cooking.

  12. Remove the packet from the oven and plate.

  13. Right before serving, cut open the packet with scissors table side, and serve immediately.

Overnight Baked Panettone Toast

Total Time: 12.5 hours; 1.5 hours active

Servings: 8

Panettone is a distinctive fluffy cake like bread usually enjoyed during the holidays. There are many variations, traditionally the bread usually contains a mixture of candied orange rind, dried fruit, or chocolate. If you received a Panettone loaf for Christmas, you’re probably wondering what to do with the giant loaf. The sweet pillowy Italian bread is pretty tasty the first few bites, but it’s a lot of bread to handle. Once you cut into the fluffy loaf, it’s almost impossible to finish it. The bread tends to dry out pretty quickly. Best solution, make this super easy overnight baked Panettone toast. If you serve this sweet treat to your guest in the morning, they’ll think you slaved away for hours in the kitchen. This is not a low calorie breakfast, so it’s the perfect dish to indulge in before making any New Years resolutions!



Base for french toast

  • 1 loaf of crusty Panettone bread or brioche bread

  • 1.5 cups heavy cream

  • 1 cup milk

  • 8 eggs room temperature

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/4 cup of butter broken into chunks

Optional Ingredients

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • orange zest

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamon

  • handful of chocolate chips

  • handful of your favorite nuts (sliced almonds, pecan halves, walnut pieces)

  • handful of dried fruit cut into small pieces and soaked in brandy (apples, raisins, cranberries, pears, apricots, etc)

  • Apples or pears cut into small bite-size pieces.

Optional Toppings

  • 1 tsp powdered sugar dusted over top for garnishing

  • Crème anglaise

  • fruit preserves

  • pure maple syrup

  • whipped cream


  1. Butter a 9” x 12” or two 8” x 8 “ pan.

  2. Roughly cut the crusty Panettone into 1/2 inch squares, if the bread feels too moist, leave the cut pieces single layer on a tray to dry out on the counter for a couple hours (the more dry the better, the bread will soak up more custard).

  3. Arrange bread pieces into the buttered pan. You don’t have to be neat, the more ridges and edges you have, the better, those areas will crisp up nicely when baked.

  4. In a large bowl, whisk together the heavy cream and milk.

  5. Add the room temperature eggs one at a time and whisk thoroughly making sure there isn’t any large chunks of eggs.

  6. Mix in the sugar, brown sugar, vanilla, and salt. Whisk until sugar dissolves.

  7. Now comes the fun part. You can start mixing in the optional ingredients you want. Be creative, you’re not limited to the ingredients listed.

  8. Pour the custard mixture over the prepared Panettone in the pan, making sure to even distribute your add-ins and every piece of bread is covered.

  9. Break butter pieces up into small chunks, and scatter the pieces on top of the bread.

  10. Cover with foil and refrigerate overnight for the bread to soak up all that goodness

  11. In the morning, preheat the oven to 350.

  12. Bake the Panettone toast covered for 30 mins with the foil still on, then uncover and bake for an additional 25-30 mins until all the liquid is set, and the bread is baked through.

  13. Once your toast is done baking, allow it to cool slightly for about 10 mins for everything to set. Then dust with powdered sugar.

  14. Bring the dish to the table and place the pan on a hot pad (the pan will still be hot).

  15. Let your guest scoop out their desired piece with a serving spoon, and top with their favorite toppings.

Sautéed Green Beans With Orange Sesame Glaze

Total Time: 20 minutes active

Servings: 4

The holidays are just around the corner. It’s time to start planning menus for upcoming dinners, brunches, and parties. Green Beans with Orange Sesame Glaze are a delicious twist on the otherwise boring vegetable. The sesame oil adds a nice aroma to these zesty-sweet, a little bit savory, and a whole lot a flavor side dish! Dry-sautéing the green beans gives them a nice crunch, making this dish different than the regular holiday green bean casserole.


  • 1 pound green beans, trimmed

  • 1 tablespoon grape seed oil, divided

  • 2 tablespoons fresh orange juice

  • 1/2 tablespoon soy sauce

  • 1 tablespoon honey

  • 1/4 teaspoon ground black pepper

  • 1/2 tablespoon sesame oil

  • 2 tablespoons sesame seeds, toasted


  1. Wash the green beans, drain thoroughly, dry the beans with a towel, (make sure there is no moisture left on the green beans, the water will make the oil splatter) and trim the tops and bottoms.

  2. Dry-Frying: In a wok, heat 1 tablespoon grape seed oil over medium heat. Add the green beans and stir-fry until they start to wrinkle and shrivel a little (6 to 7 minutes). If you have a smaller wok or pan, you may do this in batches.

  3. Remove the green beans from the wok and drain in a metal colander or mesh strainer.

  4. Make the sauce: return the wok back to medium heat. Add the orange juice, honey, and black pepper. Stir-fry for a few seconds, until it bubbles up and becomes a sticky sauce.

  5. Turn heat down to low, Add the green beans back into the wok, and mix the beans into the sauce.

  6. Turn off heat, add the sesame oil, and gently toss to coat the green beans until they glisten.

  7. Plate and sprinkle on the sesame seeds. Serve hot.

Garlicky Shrimp with Lemon Butter Sauce

Total Time: 20 minutes active, 1 hour inactive

Servings: 4

This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.



  • 1 pound large shrimp. Peel, devein, and pat dry

  • 3 tablespoons extra virgin olive oil divided

  • 4 cloves garlic, chopped and divided

  • 1/4 teaspoon of crushed pepper flakes

  • 1/2 teaspoon salt

  • 1/2 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons fresh lemon juice

  • 1/4 cup dry white wine

  • 4 tablespoons of cold unsalted butter

  • salt to taste

  • freshly chopped parsley for garnish


  1. In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.

  2. Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.

  3. Cover the shrimp with a pot lid, slightly ajar, to keep them warm.

  4. Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.

  5. Deglaze the pan with the white wine.

  6. Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.

  7. Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).

  8. Taste the sauce to see if more salt is needed.

  9. Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.

  10. Plate, garnish with fresh chopped parsley, and serve immediately.

Korean Beef Bulgogi

Total Time: 30 minutes active, 4 hours inactive

Servings: 4

Bulgogi, literally meaning “fire” and “meat. This well known Korean dish consists of thinly shaved meat that is marinaded in a sweet and savory soy flavored sauce that tastes like no other; it’s so easy to make and fun to eat with friends and family. The enzymes from the grated Asian pear sweeten and tenderize the pieces of caramelized beef. This flavorful dish can be easily prepared on a stove-top griddle or grill.



  • 4 Tbsp low sodium soy sauce

  • 2 Tbsp sesame oil

  • 1 Tbsp honey

  • 2 Tbsp of brown sugar

  • 6 cloves garlic

  • ½ Asian pear

  • 1 Tbsp of Mirin (Japanese rice wine)

  • 1 tsp of freshly ground black pepper, or more or less depending on taste


  • ½ onion

  • 4 white part of green onions/scallions (greens reserved)

  • ½ red bell pepper

  • 1½ lb thinly sliced beef New York Strip Steak or Chuck Steak

  • 1 Tbsp grape seed oil

  • ½ Tbsp toasted white sesame seeds for garnish

  • reserved green onions for garnish


  1. To make the bulgogi marinade, in a large bowl, whisk together 4 Tbsp low sodium soy sauce, 2 Tbsp sesame oil, 1 Tbsp honey, and 2 Tbsp brown sugar.

  2. Grate ½ of an Asian pear and 6 cloves of garlic with a mircoplane grater in the same bowl .

  3. Add freshly ground black pepper and mix all together. Set aside

  4. Cut the onion into thin slices and cut the white part of the green onion into 1 inch pieces and then cut in half lengthwise.

  5. Cut the green part of the scallions into quarter inch pieces and set aside for garnish.

  6. Julienne the red bell pepper, add the onion and white part of the green onions into the marinade and mix all together.

  7. Mix in the meat, using plastic gloves, massage the meat thoroughly with hands to ensure every piece of meat is incorporated with the marinade.

  8. Set aside for at least 4 hours or best if overnight to allow the enzymes from the Asian pear to tenderize the meat.

  9. Drain off any excess marinade from the bulgogi and pat dry with a couple paper towels to make sure the meat sears instead of steams.

  10. In a large skillet or cast iron grill, heat 1 Tbsp grape seed oil over medium high heat.

  11. Cook the marinated meat in a single layer until cooked through, about 5 minutes.

  12. Transfer the meat to the plate and sprinkle with sesame seeds and the green part of the scallions.

Creamy Broccoli Soup

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

Total Time: 45 minutes, 25 minutes active

Servings: 4

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


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

  • 1 medium onion, chopped

  • 1 1/2 cups vegetable stock or water

  • 3 tablespoons white rice

  • 1 cup sour cream

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried basil

  • Croutons


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

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

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

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

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

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

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

Nutritional Information

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

Posted by permission from Find more recipes and information about your food and where it comes from at

Pear, Apple & Cranberry Tarte Tatin

By: Courtesy of: Co+op, stronger together

Total Time: 1 hour 45 minutes

Servings: 8

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.



  • 1 cup white whole-wheat flour, (see Ingredient Note)

  • 1/2 cup old-fashioned rolled oats

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons canola oil


  • 2 ripe but firm pears, peeled and thinly sliced

  • 1 large apple, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/2 cup light brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup fresh cranberries


  1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

  2. Preheat oven to 375°F.

  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  5. Return the pan to medium-low heat and bring the liquid to a simmer (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling). Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (It may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip
Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient Note
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store in the freezer.

Nutritional Information

Calories: 274, Carbohydrates: 41 g., Fat: 12 mg., Saturated Fat: 6 mg., Monounsaturated Fat: 2 mg., Protein: 3 mg., Cholesterol: 23 g., Fiber: 5 g., Postassium: mg., Sodium: 146 mg., Added Sugars: mg.

Posted by permission from Find more recipes and information about your food and where it comes from at

BA's Best Green Bean Casserole

By: bon appétit

Total Time: 60 minutes

Servings: 8

You can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). This is part of BA's Best, a collection of our essential recipes.


  • 2 pounds green beans

  • Kosher salt

  • 2 tablespoons olive oil, divided

  • 1 pound cremini mushrooms, sliced, divided

  • 6 tablespoons unsalted butter, divided

  • 4 large sprigs thyme

  • 2 tablespoons all-purpose flour

  • 1¼ cups whole milk

  • 1 cup heavy cream

  • 4 garlic cloves, finely grated

  • ½ cup grated Parmesan

  • Freshly ground black pepper

  • ¾ cup Boise Co-op Deli’s housemade fried onions

For the full recipe, check it out on Bon Appétit

Vegan Coconut Panna Cotta with Pomegranate Gelée

Total Time: 30 minutes active, 5 hours inactive

Servings: 8

Your holiday guests will love this modern twist on this classic Italian dessert. The recipe is set with agar agar instead gelatin, making it vegan and gluten free. This dessert looks and tastes fancy but is truly easy to make! The distinct layer of pomegranate gelée set on top adds a nice refreshing tang to the creamy coconut base. This simple and unpretentious dessert will bring elegance to any holiday party.


Coconut layer

  • 6 teaspoons of agar agar flakes (3 teaspoons if using powdered)

  • ½ cup of water

  • 3 cups of full fat coconut milk

  • 1 cup of coconut cream

  • ½ cup of sugar

  • 1 teaspoon of sea salt

  • 2 teaspoons of vanilla bean paste or vanilla extract

Pomegranate Gelée Layer

  • ½ cup of water

  • 3 teaspoons of agar agar flakes (1½ teaspoons if using powdered)

  • 2-3 tablespoons of sugar, more or less sugar depending on the sweetness of pomegranate juice.

  • Juice from ½ a lemon

  • 2 cups of pomegranate seeds (about 3-4 medium pomegranates)

  • ½ of pomegranate seeds (for garnish)


Coconut layer

  1. Shake cans of coconut milk and coconut cream to mix the coconut fat and water together.

  2. Measure out 3 cups of coconut milk and 1 cup of coconut water and mix together.

  3. In a medium size saucepan, bring water to a boil.

  4. Lower the temperature to medium-low and stir in the agar agar and let simmer for a couple minutes until the flakes dissolves.

  5. Slowly add the coconut milk mixture half a cup at a time while continuing to stir. (Do not add all of the coconut mixture at once, if agar agar cools down too quickly, you may get lumps).

  6. Once all of the coconut milk is incorporated, add sugar, vanilla bean paste, and salt.

  7. Let simmer for a few minutes until the sugar is dissolved while stirring and scraping the bottom of the pan with a rubber spatula making sure the coconut mixture does not burn.

  8. Divide evenly between 8 clear glass vessels (8 oz wide mouth mason jars works best).

  9. Place in fridge uncovered for at least 1 hour until top of the dessert set.

Pomegranate Gelée Layer

  1. While coconut layer is chilling in the fridge, in a medium size sauce pan, bring water to a boil.

  2. Add pomegranate seeds, and lower the temperature to medium-low let simmer for a couple minutes.

  3. Pour mixture through a strainer above another sauce pan, pushing the seeds against the mesh of the strainer. Try to extracting as much juice as you can from the seeds (Do this over the sink, it may get messy).

  4. Return the pomegranate juice mix to the stove on medium-low and bring it to a slow simmer.

  5. Stir in agar agar and let simmer for a couple minutes until the flakes dissolves.

  6. Incorporate the lemon juice and sugar, and let it dissolve completely while stirring and scraping the bottom of the pan with a rubber spatula making sure the mixture doesn’t burn.

  7. Remove from heat and transfer gelée into a container that is easy to pour out of (glass measuring cups for liquids). Leave it on counter to cool until mixture is slightly warmer than body temperature (about 20-30 minutes).

  8. Remove the coconut layer from the fridge, and touch the tops delicately to make sure the coconut panna cotta has slightly set to ensure the distinctive layers between the coconut layer and the pomegranate layer.

  9. Evenly distribute the pomegranate gelée over top each of the coconut panna cotta by gently pouring it over the back of a spoon to prevent splattering.

  10. Seal the jars with lids and return the panna cotta to the fridge and let chill for at least 4 hours or overnight.

  11. Before serving the chilled dessert, scatter a spoonful of pomegranate seeds over each panna cotta.

To learn more about pomegranates, click here! 

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.


  • 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


  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 Find more recipes and information about your food and where it comes from at

Persimmon Brûlée

Total Time: 10 mins

Servings: 2-4


Hachiya persimmons are rounded, slightly elongated vaguely conical-shaped. When fully ripe the fruits are a beautiful deep orange and the peel is paper thin with a few dark spots. The ripe flesh is custard in texture with a flavor that is candy sweet. Using this fall fruit is a fun alternative to the classic grapefruit brûlée recipe. This simple but elegant dish is the perfect side for any breakfast or brunch. Using a culinary torch is the best way to get that hardened caramelized sugar canopy crust, but you can also make this simply and delicious treat using your broiler.


  • 2 Organic very ripe Hachiya persimmon (Make sure the persimmons are very ripe, when held, they should feel gelatinous like a water balloon)

  • 4 tablespoons raw demerara sugar

  • pinch of sea salt


  1. With a very sharp knife, cut Hachiya Persimmon in half lengthwise, careful not to smoosh them.

  2. Blot the persimmons cut side with a paper towel to get most of the moisture out.

  3. Mix raw sugar with a pinch of sea salt.

  4. Sprinkle 1 Tbsp. sugar mixture evenly over exposed flesh of each fruit half.

  5. Using a kitchen torch, heat the sugar until it melts and start to turn dark amber.

  6. Alternatively, preheat broiler to high. Transfer persimmons, cut side up, to a rimmed baking sheet lined with foil. Broil persimmons, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let persimmons cool before serving.

Serving Suggestion

Persimmon Brûlée may be served with a side of Greek yogurt with a sprinkling of your favorite granola for some crunch.

Learn more about persimmons and find more recipes and information about your food and where it comes from at

Spiced Apple Bundt Cake

By: Co+op, stronger together

Total Time: 1 hour 15 minutes, 20 minutes active

Servings: 12

This delightful, nutty apple cake is perfect for casual gatherings. Try it topped with a maple syrup glaze, too.


Pecan Filling

  • 1 cup chopped pecans

  • 1/4 cup brown sugar, lightly packed

  • 1 teaspoon cinnamon

Cake Batter

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups whole wheat flour

  • 1/2 cup sugar

  • 1/2 cup brown sugar, lightly packed

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon allspice

  • 1/2 teaspoon ground ginger

  • 2 eggs, beaten

  • 3/4 cup vegetable oil

  • 1 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 3 cups peeled and diced tart apples


  1. Preheat oven to 350°F.

  2. To make the pecan filling, mix together the pecans, sugar and cinnamon in a small bowl and set aside.

  3. For the cake batter, whisk together the flours, sugars, salt, baking soda and spices in large bowl. In a separate bowl, mix together the eggs, oil, applesauce and vanilla. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the diced apples.

  4. Grease the Bundt pan, spoon half the batter into the bottom of the pan, sprinkle evenly with the pecan filling and top with the remaining batter. Place in the oven and bake for 45-50 minutes. Check for doneness and continue baking if needed. Let the cake cool in the pan before turning it out

Serving Suggestion

Perfect for a casual gathering, this cake is extra-special when glazed. Just mix together 3/4 cup powdered sugar and 1 tablespoon each of maple syrup and apple juice (or milk) and drizzle it over the cooled cake. Top with chopped pecans if desired.

Nutritional Information

403 calories, 22 g. fat, 35 mg. cholesterol, 309 mg. sodium, 50 g. carbohydrate, 4 g. fiber, 6 g. protein

Posted by permission from Find more recipes and information about your food and where it comes from at

Bourbon & Honey Glazed Carrots with Thyme

Total Time: 50 minutes

Servings: 4

Bourbon and honey glazed carrots with thyme is the prefect side dish for any dinner.


  • 2 pounds rainbow carrots, unpeeled, cut halved lengthwise leaving a small amount of the greens attached at the end.

  • 1½ tablespoons of olive oil

  • 1½ teaspoons flaked sea-salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup of butter

  • 2 tablespoons of bourbon

  • 2 tablespoons of honey

  • dash of cayenne pepper (more or less depending on your spice level)

  • 2 springs of thyme


  1. Preheat oven to 450°.

  2. Toss carrots, oil, salt, and pepper on a rimmed baking sheet lined with parchment paper.

  3. Roast, tossing occasionally, until tender 25-30 minutes.

  4. Meanwhile on low heat, in a small sauce pan add butter, bourbon, cayenne pepper, honey, and 2 springs of thyme until everything melts together.

  5. After the carrots are tender, glaze the carrots with the butter bourbon herb mixture and return them to the oven for 5-10 more minutes tossing occasionally until the carrots are nice and brown (keep a close eye on carrots at this stage, the high sugar content in the honey and bourbon will cause the carrots to burn quicker).

  6. Optional, garnish with fresh thyme leaves.

  7. Serve immediately

Chicken Piccata with Orange Beer Glaze

By: Killing Thyme Courtesy of: Tasty Kitchen

Total Time: 30 minutes

Servings: 2

This is not your average Chicken Piccata! Though it does the classic justice with an orange and wheat beer glaze.


  • ¼ cups All-purpose Flour

  • ¼ teaspoons Ground Black Pepper

  • 2 Skinless And Boneless Chicken Breasts, Butterflied

  • 1-½ teaspoon Butter

  • 1-½ teaspoon Vegetable Oil

  • ⅓ cups Orange Juice

  • ⅓ cups Wheat Beer (I Used Hoegaarden)

  • 1-½ teaspoon Orange Zest

  • 2 Tablespoons Capers

  • 2 Tablespoons Flat-leaf Parsley, Chopped

For the full recipe, check it out on Tasty Kitchen!

Tri-Tip with Chimichurri

By: bon appétit

Total Time: 60 minutes

Servings: 6

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.


  • 1 tablespoon sesame seeds

  • 1 tablespoon smoked paprika

  • 2 tablespoons plus ½ cup olive oil

  • 2 teaspoons kosher salt, plus more

  • 2 teaspoons freshly ground black pepper, plus more

  • 2 pounds tri-tip steak or two 1-pound sirloin steaks

  • 2 garlic cloves, finely grated

  • 2 cups finely chopped parsley

  • ½ cup finely chopped cilantro

  • ¼ cup red wine vinegar

  • 1 tablespoon agave nectar

For the full recipe, check it out on Bon Appétit

Beginner's Kraut

By: Co+op, stronger together

Total Time:  7 days; 1 hour active

Servings: makes 4 about quarts, 64 servings

Sauerkraut is really easy to make and once you've made your own delicious batch, you'll find so many ways to incorporate it into your meals. The amount of salt in kraut is flexible—the more you put in, the longer it takes to fully ferment, so after you make it once or twice, you can play with reducing it, if you want to make the process go faster.


  • 4 pounds green cabbage

  • 2 large carrots

  • 2 tablespoons sea salt (not iodized)

  • Kraut juice from another batch of live fermented kraut, optional


  • Ceramic crock or cylindrical food grade plastic or glass container

  • Plate or non-reactive pan that can fit inside the above and reach the edges


  1. You'll need a ceramic crock or a food-grade plastic or glass container that can hold two gallons (a cylindrical shape works best). The kraut will shrink as it ferments.

  2. Using a sharp knife, a food processor fitted with the slicing blade, or a vegetable slicer, thinly slice the cabbage. As you slice, transfer the cabbage to a large bowl, sprinkling salt on each addition. Shred the carrots, and add them, sprinkling with the salt. Using clean hands, knead and squeeze the cabbage and carrots to mix them and break them down as much as possible. Take handfuls and pack them in the crock, pressing down with your fists or the bottom of a clean bottle. Pack all the cabbage and carrots in the crock.

  3. Once the shredded veggies are packed in it, press them down and cover them with a plate or round non-reactive pan that can fit inside the crock or container, but which covers the contents and reaches to the edges of the container. On top of the plate you will need to place a weight, like a gallon jug, or a large bowl filled with cans of food. Then, place a cloth or towel over the crock or container opening.

  4. Place the crock in an out-of-the-way place. If the area is warm, the kraut will ferment more quickly; if it's cooler, the process will take longer. Check on the kraut and press the plate down every few hours, until the cabbage has given off enough liquid to submerge the vegetables. If there is not enough liquid to completely cover the cabbage and carrots within 24 hours, mix a teaspoon of salt with a cup of water and pour it over the vegetables, repeating until they are covered.

  5. Leave the weight and the cloth on, and check on the fermentation every couple of days. If you see any surface mold, simply scrape it off with a spoon and discard. As long as the vegetables are under the brine, they are fine. Start tasting in about one week. When it reaches your preferred level of tanginess, pack in jars and refrigerate. It will last for a few months.

Tips & Notes 

Variations are endless, add grated ginger, whole spices like caraway, fennel, or chile flakes. Shred other vegetables, including red cabbage, beets, turnips, parsnips, kale, broccoli, etc. Substitute equal weights of other vegetables for some or all of the cabbage.

Nutritional Information

8 calories, 0 g. fat, 0 mg. cholesterol, 243 mg. sodium, 2 g. carbohydrate, 1 g. fiber, 0 g. protein

Posted by permission from Recipe by: Robin Asbell. Find more recipes and information about your food and where it comes from at