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Sacramento Natural Foods Co-op

Locally Owned since 1973

Categories: Co+op Deals recipes, Recipes

Ribollita

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  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and stir for five minutes or so, until the onion is clear. Add the zucchini, celery, carrot, kale stems, and stir for a minute, then add the stock, salt and rosemary and bring to a boil. Reduce to a simmer and ncook until the vegetables are tender, about 10 minutes. Stir in the tomato puree, kale leaves, cannellini beans and two slices of crumbled brad and simmer until the kale is softened. Serve soup over a slice of toasted bread and top with freshly shredded Parmesan.
Notes:

Estimated cost per serving: $2.55.

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

Vegetarian Paella

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  1. In a large oven-proof stock pot or Dutch oven, heat the oil over mediumhigh heat. Add the onions and bell peppers and saute for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika and chili flakes and saute for 5 to 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 in the oven while the rice is cooking. Add the artichokes, garbanzo beans, salt and pepper. Cover the pot and simmer for 10 to 15 more minutes. When the liquid is mostly absorbed and the rice is tender, uncover the pot and transfer to the broiler for 5 to 10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.
Notes:

Estimated cost per serving: $2.21.

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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Braised Kale with Roasted Garlic

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  1. Preheat oven to 375°F. Drizzle garlic heads with olive oil and season to taste. Wrap in parchment paper and then in aluminum foil and bake for 45 to 55 minutes until garlic is tender and starting to pop out of skin. Cool before handling.
  2. Wash kale and trim off the stems. Cut or tear into bite-size pieces.
  3. In a large sauce pot heat the oil and sauté the onions until tender.
  4. Add in the kale and stock, bringing up to just a boil, then lower heat to a simmer and cook until the kale is tender, about 12–15 minutes.
  5. Remove roasted garlic from heads by squeezing out the meat of the garlic. Add to braised kale when kale is tender. Add in chopped thyme and season with salt and pepper.
  6. Garnish kale with parmesan before serving.
Notes:

Serves 4

Nutrition Information: Calories 377; Total Fat 18g; Saturated Fat 4g; Cholesterol 7mg; Sodium 286mg; Total Carbohydrates 49g; Dietary Fiber 8g, and Protein 16g.

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Creamy Mushroom Soup with Tarragon

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While this recipe calls for the common cremini, you can use any kind of mushrooms, go wild!
  1. Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally. Add the mushrooms and cook gently for 4 minutes, stirring.
  2. Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft. Stir in the chopped tarragon, salt and black pepper. Season to taste.
  3. Leave the soup to cool slightly, then puree in a blender or food processor until desired consistency.
  4. Return to the saucepan and reheat slowly on medium low heat. Stir in the sherry.
  5. Ladle the soup into warm soup bowls. Sprinkle with grated Reggiano if desired and serve garnished with sprigs of tarragon.
Notes:

Serves 4

Nutrition Information: Calories 121; Total Fat 6g; Saturated Fat 3g; Cholesterol 15mg; Sodium 566mg; Total Carbohydrates 13g; Dietary Fiber 2g, and Protein 6g.

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Riverdog Farm: Gingered Carrot and Parsnip Soup

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  1. Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
  2. Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
  3. Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings. Garnish with chives, if you like. Serve hot, or refrigerate, covered, for several hours and serve chilled.
Notes:

Serves 4

Nutrition Information: Calories 234; Total Fat 6g; Saturated Fat 4g; Cholesterol 21mg; Sodium 171mg; Total Carbohydrates 44g; Dietary Fiber 12g, and Protein 3g.

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