Vegetarian Paella

Spain’s most famous dish layers on the flavors. Enjoy this vegetarian version with a green salad and simple sides.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, peeled and diced
• 1 large red bell pepper, seeded and diced
• 3 cloves fresh garlic, peeled and minced
• 1 medium zucchini, diced
• 2 cups canned diced tomatoes and juice
• 5-10 saffron strands
• 2 teaspoons smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups rice, medium or short grain
• 3 cups vegetable stock, room temperature
• 1/2 cup cooked artichoke hearts, drained and quartered
• 2 cups canned garbanzo beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika, and chili flakes, and sauté for 5-10 minutes. Add the rice and stock; stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
2. Preheat the broiler on the stove while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10-15 more minutes.
3. When the liquid is mostly absorbed and the rice is tender, transfer to the broiler for 5-10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.

Serving Suggestion

There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Cauliflower “Couscous” with Asparagus and Peas

Via Stronger Together

In this brightly flavored side dish, cauliflower stands in as a wheat-free alternative to couscous. With cauliflower as the backdrop, all of the fresh spring flavors shine through. 

Ingredients

• 1 head cauliflower
• 12 ounces asparagus
• 10 ounces frozen peas, thawed
• 1/3 cup pine nuts
• Zest and juice of one lemon
• 2 tablespoons olive oil
• 1 small shallot, minced
• 2 tablespoons mint leaves, julienned
• 1 teaspoon thyme leaves, chopped
• Salt and freshly ground black pepper to taste

Preparation

1. Break the cauliflower florets apart, cutting the larger ones down until all the pieces are roughly the same size. Place the florets in a food processor and use 8-12 quick pulses to reduce the cauliflower size and texture to slightly smaller than a grain of rice.
2. In a 12-inch skillet, heat 1/2 cup water and a pinch of salt to a simmer. Add the cauliflower in a single layer. Bring back to a simmer, reduce heat a little, cover and cook cauliflower 5 minutes, or just enough to take the raw edge off, but not so much it becomes soft or loses texture. Remove the cauliflower from the skillet and drain in a colander or mesh strainer, then place in a medium serving bowl.
3. Heat a small, dry skillet over medium heat. Add the pine nuts and stir frequently. Toast just until they smell nutty and have begun to turn golden, about 3 minutes. Remove from heat and set aside.
4. Remove the woody ends of the asparagus, then cut each spear on the bias into 1-inch lengths. Wipe out the skillet used for the cauliflower, add the olive oil and heat over medium heat. Add the shallot and sauté gently for a couple minutes, until translucent. Add the asparagus and continue sautéing a few minutes more, just until the asparagus is al dente. Add the lemon zest and juice, fresh thyme and salt and pepper and cook another 30 seconds or so.
5. Add the shallot-asparagus mixture, peas, pine nuts and mint to the cauliflower. Drizzle with a little olive oil and toss gently to combine. Adjust the salt and pepper, and lemon juice to taste. Serve slightly warm or at room temperature.

Artichoke Pasta

Via Kellies Food to Glow

This quick and simple pasta salad is packed with delicious flavor.

Ingredients

• 1/2 pound pasta shells
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 tablespoon fresh garlic, minced
• 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
• 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
• 2 teaspoons capers
• 1 teaspoons juice from capers
• 1/2 cup shredded Parmigiano Reggiano cheese
• 4 tablespoons fresh basil, minced
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Preparation

1. Cook pasta until al dente and drain.
2. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes.
3. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more.
4. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmigiano Reggiano. Serve cold or at room temperature.

Serving Suggestion

Delicious served with green salad and garlic bread. For a non-vegetarian pasta dish, serve with Italian sausage or meatballs.

Authored by Seward Food Co-op Deli. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Jerk Tofu with Pineapple

Via Vegan Style

Tofu takes on full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.

Ingredients

• 1 pound extra firm tofu, pressed to remove water and cut into 1- to 2-inch cubes
• 1 pound fresh pineapple, cut into 1- to 2-inch cubes
• 1/2 cup diced red pepper

Jerk Sauce

• 1/4 cup fresh lime juice
• 2 tablespoons red wine vinegar
• 2 tablespoons tamari
• 1 tablespoon brown sugar
• 1 tablespoon hot sauce or habañero sauce
• 2 tablespoon fresh chives, minced (reserve 1 tablespoon for garnish)
• 1 tablespoon dried thyme
• 1 tablespoon Dijon mustard
• 1 teaspoon ground allspice
• Pinch of salt and pepper

Preparation

1. To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.
2. In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.
3. Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.
4. Preheat the oven to 350 degrees F.
5. Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 – 25 minutes until they just start to brown.
6. Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.

Serving Suggestion

Double up the sauce recipe, then heat the sauce, tofu and pineapple together in a skillet and serve warm over steamed rice, or as a wrap sandwich, with fresh greens and sliced sweet onions.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Spring Greens Pizza

Baked crust is topped with fresh mozzarella, spring greens and chicken for a delightful twist on traditional pizza.

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons minced garlic
• 3 ounces fresh mozzarella, bocconcini size
• 1 cup plus 2 tablespoons balsamic vinegar
• 1 prepared pizza crust
• 1 15-ounce can crushed fire-roasted tomatoes
• 1 tablespoon vegetable oil
• 1/2 pound boneless, skinless chicken tenderloins or thighs
• 3 cups spring mix lettuce

Preparation

1. Preheat oven to 400 degrees F.
2. In a small saucepan over medium heat, reduce 1 cup of balsamic vinegar to 1/4 cup, stirring occasionally. Remove from heat and reserve. Meanwhile, combine the olive oil, basil, oregano and garlic in a small bowl. Let sit 10 minutes.
3. Brush pizza crust with half the olive oil mixture and bake according to package instructions. Slice the fresh mozzarella into thin slices and add to the remaining olive oil mixture. Toss to coat.
4. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and brown 2 minutes on each side. Remove the chicken from the pan and reserve. Return the pan to the heat and deglaze with 1 tablespoon water and 2 tablespoons balsamic vinegar. Add the crushed tomatoes and bring to a simmer. Slice the cooked chicken crosswise into 1-inch pieces and add to the tomato mixture. Simmer until sauce has thickened, about 7 minutes.
5. Remove the pizza crust from the oven. Spread the sauce evenly over the crust and top with marinated mozzarella slices. Cut the pizza into four slices and top each with a handful of spring mix. Drizzle each slice with a tablespoon of the balsamic vinegar reduction and serve.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Springtime Spring Rolls

Spring rolls are a fun and delicious way to enjoy a wide variety of fresh produce and leftovers you have on hand.

Via Creative Commons

Ingredients

• 1 package spring roll wrappers (see Tip)
• 1 pound tofu or leftover cooked meat
• 2 cups cooked rice or wild rice
• 3 cups assorted veggies, such as:
• kale, shredded cooked or raw
• spinach, cooked or raw
• carrots, shredded or thinly sliced
• cucumbers, seeded and thinly sliced
• kohlrabi, peeled and thinly sliced or shredded
• cabbage, shredded cooked or raw
• green onions, thinly sliced
• red peppers, thinly sliced
• cilantro, chopped
• Sesame Orange Sauce or Maple Dijon Sauce

Preparation

1. Place all filling ingredients in separate bowls or on large baking sheet
2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
4. Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.

Authored by Molly Herrman. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

11 veggie noodles we’re drooling over

Get more veggies in your life! Veggie noodles are often gluten-free and low carb.  

Rainbow Pad Thai

Eat the rainbow.

Oh She Glows

Carrot pasta with a creamy zesty garlic sauce

Carrot noodles will make any dish instagram-able

Tales of a Kitchen

EASY SESAME CUCUMBER NOODLES

A take on cucumber salad.

Inspiralized

“RAMEN” BURGERS WITH PARSNIP NOODLE BUNS

Parsnips cannot be ignored when it comes to veggie noodles.

Feed Me Phoebe

ZUCCHINI NOODLES WITH CREAMY AVOCADO PESTO

Blend avocado for a creamy texture and healthy fats.

Eat Yourself Skinny

Coconut Curry With Sweet Potato Noodles

Sweet potatoes boost flavor and add extra vitamins.

One Green Planet

FRENCH ONION ZOODLE BAKE

Bake noodles and cover with cheese for a winter time treat. 

Climbing Grier Mountain

Sweet Potato Noodles with Chorizo, Roasted Red Pepper, and Spinach

Get Inspired Every Day

LEMON GARLIC ZUCCHINI NOODLES

A dish that can be ready to eat in 20 minutes. 

Kirbie Cravings

GARLICKY BUTTERNUT SQUASH NOODLES WITH SPINACH AND RICOTTA

Running to the Kitchen

CRISPY BAKED CURLY FRIES

Classic.

The Healthy Maven

Heirloom Tomato Gazpacho

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.

Ingredients

• 2 pounds ripe heirloom tomatoes, roughly chopped
• 1 cucumber, seeds removed, roughly chopped
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 jalapeño pepper, chopped
• 1 cup cubed bread (French or rustic bread)
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper to taste

Preparation

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Total Time: 1-3 hours; 20 minutes activeServings: 6

Strawberry Tomato Gazpacho

This summer soup is as refreshing and flavorful as it is beautiful.

Strawberry Sweet Spicy Tomato Gazpacho

Ingredients

• 1 pound strawberries, washed, hulled, and coarsely chopped
• 1 pound tomatoes, coarsely chopped
• 1 cup chopped green bell pepper
• 1 cup chopped cucumber (peeled and seeded)
• 1/2 cup chopped onion
• 1 clove fresh garlic
• 1 fresh jalapeño, seeds and stem removed
• Zest of 1 lime
• 4 tablespoons fresh lime juice
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

Preparation

Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt. This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.

Serving Suggestion

Garnish with freshly-snipped chives or a pinch of cracked black pepper.