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Sacramento Natural Foods Co-op

Locally Owned since 1973

Archives for Co+op Deals recipes

Categories: Co+op Deals recipes, Recipes

Eggs in a Basket

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  1. Preheat the oven to 375 degrees F.
  2. In a small skillet, cook the sausage and set aside to drain on paper towels.
  3. Liberally butter 4 cups of a standard muffin pan
  4. Cut each slice of bread into a 4-inch square, removing the crust. Gently press one slice into each of the 4 buttered cups in the pan to make a bowl shape. Add one teaspoon of cooked sausage to each bread bowl. Crack an egg into each, and sprinkle lightly with pepper. Place in the oven and bake for 15 minutes until the whites are no longer translucent and the eggs are becoming firm. Top each egg with remaining cooked sausage and the cheddar cheese and bake another 2 minutes. Remove from the oven, let cool a few minutes and lift out gently using a fork. Garnish with minced chives and serve
Notes:

Serving suggestion: Experiment with your favorite flavor combinations in this versatile brunch dish. Try diced jalapeno peppers with Mexican cheeses and picante sauce; minced prosciutto and Gruyere cheese; or tomatoes and fresh herbs. The baskets can be cooked for a shorter or longer time depending on whether you prefer a runny or set yolk.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Pineapple Green Smoothie

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  1. Place ingredients in a blender in the following order: milk, yogurt, spinach, pineapple and banana, and secure the lid. Blend on high until smooth. Pour into glasses and serve immediately.
Notes:

Serving suggestion: For a thicker smoothie, use frozen pineapple chunks as well as the sliced, frozen banana. make your own frozen fruit for smoothies by cutting up fresh pineapple and bananas and freezing the pieces on a baking sheet; then transfer to a zip-close bag for storage. Drained canned pineapple freezes just as well as fresh.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, demo recipes

Ravioli with Peas and Ham

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  1. Start heating a large pot of salted water for cooking the ravioli. Measure the peas and set aside to thaw while you prepare the remaining ingredients. In a large skillet, heat the olive oil over medium-high heat, and add the lemon zest and garlic, and let stand while you cook the ravioli according to the package directions, about 8 minutes. Add the peas for the last 2 minutes of cooking time. Drain well.
  2. Reheat the olive oil mixture on medium-high heat and add the ham. Saute for 1 to 2 minutes until the ham begins to crisp. Add the drained ravioli, tomatoes and parsley to the pan, toss to coat with oil and continue to cook until tomatoes start to soften, about one minute. Remove from heat, sprinkle with Parmesan and serve.
Notes:

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Mango Jicama Guacamole

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  1. Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.
  2. Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt and garlic and mix. Stir in the scallions.
  3. Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.
Notes:

Serving suggestion: This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. the crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Pho with Shrimp

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  1. In a 2-quart pot, heat the oil over medium-high heat, then saute the ginger and garlic just until fragrant, about a minute. Add the stock, anise, cinnamon, peppercorns and fish sauce. Bring to a simmer and lower heat to keep it at a gentle bubble. Cook for 20 minutes. The stock will reduce to about 7 cups.
  2. While the stock simmers, chop the bok choy, prep the shrimp, and have all the vegetables in separate piles on a plate. Cook the noodles, and divide them between six wide soup bowls. Arrange the tofu and bean sprouts on top of the noodles
  3. When the stock is ready, strain it, taste for salt, adding more fish sauce if you think it needs it, and bring it to a boil. When you're ready to serve, simmer shrimp, bok choy and carrot in the stock until cooked, about 3 minutes, then ladle the hot soup over the noodles, tofu and sprouts. Sprinkle with scallions, and serve with lime slices.
Notes:

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Charred Snap Peas with Mint and Lemon

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  1. Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and saute over high heat, stirring frequently, for about 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.
Notes:

Serving suggestion: Poultry and fish pair well with this simple vegetable dish and leftover can be chilled and served in tomorrow's lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned smoke 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.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Ginger Tuna Salad

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  1. In a large bowl, mix all ingredients together thoroughly, breaking any large chunks of tuna into smaller pieces.
Notes:

Serving suggestions: Enjoy this lively, Asian-inspired tuna salad in a lettuce leaf wrap or atop chilled soba or rice noodles, accompanied with a cup of miso soup and rice crackers.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Smoked Salmon and Arugula Salad

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  1. In a blender or food processor, mince the garlic, then add the yogurt, mayonnaise, lemon juice, sugar and salt, and puree. Scrape down and repeat if necessary, then drizzle in the olive oil with the machine running. Reserve.
  2. Arrange the arugula on each of four salad plates, then top it with carrot shreds and tomatoes. Pile the salmon in the center. Drizzle with dressing and serve immediately.
Notes:

Serving suggestion: This simple salad is a great lunch, and the soft, salty salmon pairs perfectly with the crisp greens and creamy dressing. Use fat-free yogurt and low-fat mayo if you want to cut the fat content, and snip some fresh dill over the salad before serving.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Springtime Pesto

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  1. Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth creamy pesto. Place the pesto in a bowl, and stir in the lemon zest.
  2. Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese and freshly ground black pepper to taste.
Notes:

Serving suggestion: Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Categories: Co+op Deals recipes, Recipes

Soy-Ginger Dinner Salad with Tuna

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  1. Place all dressing ingredients in a small - to medium-sized mixing bowl. Whisk to combine. Add the cucumber and the tomato, and gently stir to coat the vegetables with dressing. Allow this mixture to sit, marinating the vegetables a bit, while preparing the rest of the salad.
  2. Combine spinach, garbanzo beans and tuna in a very large salad bowl. Add the dressing and veggie mixture and toss thoroughly but gently to combine.
Notes:

Estimated cost per serving: $2.50

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

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