Southwestern Stuffed Peppers


Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests. By Co+op, stronger together Total Time: 35 minutes Servings: 8 Ingredients 4 medium to large green peppers 2 cups frozen corn kernels 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas) 1 cup shredded cheddar cheese or smoked cheddar 1/2 tsp. salt 1 fresh or pickled jalapeno pepper, diced 1 Tbsp fresh cilantro, chopped 1 cup salsa 1 cup cooked rice (optional) 1 Tbsp butter 1 tsp. paprika or smoked paprika Preparation Preheat the oven to 375°F, and bring a stockpot of water to a boil. Cut the green peppers in half through the stems, or [...]

Southwestern Stuffed Peppers2019-08-22T15:32:17-04:00

Nut Butter and Flax Powerballs


Send the kids back to school (or yourself to work, or on a hike, or anywhere!) with these convenient no-bake snacks — they pack a big protein punch into a single bite. By: Co+op, stronger together Total Time: 20 minutes Servings: 15 Ingredients 1 1/2 cups almond butter 1 banana, peeled and mashed 2 Tbsp ground flaxseed 2 Tbsp whey protein powder 2 Tbsp cocoa powder 1 Tbsp honey 1/3 cup almonds, finely chopped Preparation In a mixing bowl, stir together the almond butter, banana, flax, protein powder, cocoa powder, and honey. Blend until smooth. Line a plate or pan with parchment paper. Roll into 1- to 2-inch balls and place on parchment paper. Next, roll each ball in the chopped [...]

Nut Butter and Flax Powerballs2019-08-22T15:28:50-04:00

Garden Vegetable Saute


Take advantage of tomato season! This easy tempeh, zucchini, and tomato sauté is packed with flavor, fiber, and a lot of other goodness. By Co+op, stronger together Total Time: 40 to 45 minutes Servings: 4-6 Ingredients 8 ounces tempeh, cut into 1/2-inch cubes 1/2 cup burgundy or dry red wine 1/4 cup tamari soy sauce 3 Tbsp vegetable oil 2 cups yellow onion, chopped 2 cloves garlic, minced 3 cups zucchini, sliced into rounds 1 bell pepper (red or green), diced 2 large tomatoes, chopped 1 Tbsp fresh dill (1/2 teaspoon dried) 3 Tbsp fresh parsley, chopped Salt and pepper to taste Chopped scallions, for garnish (optional) Preparation Mix together wine and soy sauce, and pour it over the tempeh [...]

Garden Vegetable Saute2019-08-14T15:25:32-04:00

Hot and Spicy Tofu


Spice up a weeknight dinner with this quick and easy tofu and vegetable recipe. By Co+op, stronger together Total Time: 30 minutes Servings: 6 Ingredients 2 Tbsp vegetable oil 1 14-ounce block extra firm tofu, drained and cut into 1- to 2-inch cubes 1 red onion, thinly julienned 2 bell peppers, thinly julienned 3 Tbsp minced garlic 1 jalapeño pepper, seeded and finely diced 3 Tbsp tamari 3 Tbsp rice vinegar 1 Tbsp brown sugar Pinch of crushed red pepper flakes (optional) Preparation In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and sauté for 5 to 6 minutes until it begins to brown, stirring occasionally to brown all sides. Add the [...]

Hot and Spicy Tofu2019-08-12T12:54:36-04:00

Grilled Shishito Peppers


Aaron Munzer of Plowbreak Farm grills peppers at the Co-op Roasted shishito peppers are an easy, crowd-pleasing appetizer. Savory, salty, and occasionally spicy, it's hard to stop at just one! Ingredients 1 pint shishito peppers 2-4 Tbsp olive oil coarse sea salt Preparation Lightly toss the peppers with the olive oil and season them with sea salt. Set up the grill for direct grilling and preheat it to high. When ready to grill, brush and oil the grill grate. Arrange the peppers on the hot grate. Grill the peppers until sizzling and browned on both sides, 5 minutes per side. Serve the peppers hot off the grill with extra salt on the side for sprinkling. [...]

Grilled Shishito Peppers2019-08-01T13:20:36-04:00

Maple-Sweetened Zucchini Bread


This healthy bread is loaded with ingredients that you can source locally. Zucchini is famously abundant this time of year, but if you don't have any in your garden, pick some up at the Co-op, freshly delivered from Stick and Stone Farm. While you're here, stock up on Ward's maple syrup, Stony Brook WholeHeartedFoods sunflower seed oil, Farmer Ground flour, and bulk eggs from Meadow Creek, Westwind, or Red Gate Grocer. makes 2 loaves Ingredients 3 cups plus 2 Tbsp whole-wheat pastry flour 2 tsp. baking powder 1 tsp. cinnamon ½ tsp. baking soda ½ tsp. salt 1 ¼ cup dark pure maple syrup 3 large eggs  ½ cup sunflower seed oil 2 tsp. vanilla extract 2 Tbsp butter, melted 1 pound zucchini, shredded (about 3 ½ cups) ¾ cup rolled oats Instructions Preheat oven to 350 degrees [...]

Maple-Sweetened Zucchini Bread2019-08-05T13:53:28-04:00

Dill Pickle Dip


This dip is super-dilly – using both dill pickles and fresh dill. Choose vegan versions of the cream cheese and sour cream for a vegan version Ingredients 8 ounces cream cheese, softened 1/2 cup sour cream 1/4 cup fresh chopped dill (or 2 Tbsp dried) 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 1/2 cups chopped dill pickles 3 Tbsp pickle juice Salt and pepper to taste Preparation Combine all ingredients in a large bowl. Serve with fresh veggies, chips, or crackers.

Dill Pickle Dip2019-07-31T12:08:18-04:00

Easy Quick-Pickled Beets


Most canning recipes make huge amounts, but this one is engineered to help you crank out a smaller batch, in case you aren't feeding an army. The sweetness of beets lends itself to a great pickle. Once you've enjoyed your beets, try using the leftover brine in potato salad or vinaigrette, for a lovely boost of color. By Robin Asbell, Co+op, stronger together Total Time: 4-7 days, 1 hour active Servings: makes 1 quart; 16 servings Ingredients 1 pound beets, 2 1/2 inch diameter 1 small white onion, slivered 1/2 cup white wine vinegar 1 tsp. salt 1/4 cup sugar 1/2 cup water 2 1-quart canning jars with lids 1 tsp. each whole cloves, whole allspice, a couple of bay leaves, [...]

Easy Quick-Pickled Beets2019-07-11T11:23:25-04:00

Watermelon Mint Frosé


Celebrate with this festive, frosty, refreshing summer drink. Craving more watermelon? Serve the frosé with a fun and easy appetizer — skewers of cubed watermelon and feta cheese drizzled with balsamic vinegar. By Co+op, stronger together Total Time: 10 minutes, plus freezing time Servings: 4 Ingredients 3 cups cubed seedless watermelon 1 cup frozen strawberries 2 cups rosé wine 12 large mint leaves, plus more for garnish Preparation Place the cubed watermelon in a freezer container and freeze. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint. Tips & Notes For a non-alcoholic version,  use a non-alcoholic rose or substitute it with apple [...]

Watermelon Mint Frosé2019-07-11T11:19:08-04:00

Brine Time


By Liz McMann, Co+op, stronger together Sometimes, in the peak of summer heat, I have to hang up my canning apron. Even with the local produce overflowing, a gal can only stand so much heat. Too bad it’s not advisable to fire up the canner in a bikini. Luckily, pickle recipes that don’t require canning are plentiful. There are fridge pickles, freezer pickles, and fermented pickles. While you’ll never be able to store these pickles at room temperature, chances are you’ll devour them before you need that fridge space back. What is pickling? Let’s take a step back and look at the world of pickling, why don’t we? In the oldest sense of the word, pickling is done with [...]

Brine Time2019-07-11T11:14:33-04:00
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