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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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peole
  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.

Categories: co+op basics, Recipes

Garlic Basil Ratatouille

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people
  1. In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer. Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently. When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm.
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 basics, Recipes

Chicken Cacciatore in a Slow Cooker

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  1. In a large slow-cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken broth and tomato paste. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.
  2. Start cooking the rice on the stove about 45 minutes before the chicken is finished cooking, using approximately 4 cups of water for the 2 cups of rice.
  3. When chicken is cooked, taste and add salt and pepper as needed. Serve a cup of cooked brown rice in a wide bowl or pasta plate, with a chicken leg and vegetable sauce.
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 basics, Recipes

Vegetarian Paella

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people
  1. In a large oven-proof stock pot or Dutch oven, heat the oil over medium-high heat. Add the onion and bell pepper and sauté for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, paprika and chili flakes, and sauté for 5 to 10 minutes. Add the rice and broth, stir, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Preheat the broiler while the rice is cooking. Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot and simmer for 10 to 15 more minutes.
  2. When the liquid is mostly absorbed and the rice is tender, transfer the pot 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:

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 basics, Recipes

Ribollita

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people
  1. Strip the kale leaves from the stems. Chop the stems finely, and roughly chop the leaves.
  2. 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 translucent. Add the zucchini, celery, carrot and kale stems, and stir for a minute, then add the broth and rosemary and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Stir in the tomato puree, kale leaves, cannellini beans, salt and two slices of crumbled bread and simmer until the kale is softened. Toast the remaining slices of bread.
  3. To serve, ladle soup over a slice of toasted bread in each individual bowl, and top with freshly shredded Parmesan.
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: demo recipes, Recipes

Salmon and Zucchini Baked in Parchment

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  1. Preheat oven to 350˚. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat. On one side of crease, mound zucchini; top with shallot, dill and lemon slices. Season with salt and pepper to taste. Place salmon on top; drizzle with olive oil and lemon juice, and season with salt and pepper.
  2. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.
  3. To serve, place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.
Notes:

Nutrition Information per serving: Calories 210 • Total Fat 12g • Saturated Fat 2g • Cholesterol 40mg • Sodium 50mg • Total Carbohydrate 6g • Dietary Fiber 1g • Protein 19g

Categories: demo recipes, Recipes

Chocolate Zucchini Bread

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  1. Preheat the oven to 350°. Lightly grease two 5x9-inch loaf pans.
  2. Combine the sugar, eggs and 1c. oil in a large bowl. Beat until well blended. Stir in the zucchini and vanilla.
  3. In another bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder.
  4. Add the flour mixture to the zucchini mixture and stir just until blended. Stir in the chocolate chips and nuts. Distribute the batter evenly into the prepared pans.
  5. Bake the loaves for 1 hour, or until a tester inserted in the centers comes out clean.
  6. On wire racks, cool the breads in the pans for 10 minutes. Invert onto the racks and cool completely.
Notes:

Per serving: Calories 330; Total Fat 17g; Saturated Fat 3g; Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 42g;
Dietary Fiber 2g, and Protein 5g.

Categories: demo recipes, Recipes

Ratatouille

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  1. Heat the oil in a large, heavy skillet over medium heat. Sauté the peppers and onion until soft.
  2. Stir in the garlic,tomatoes, eggplant, zucchini and herbs. Cover and simmer for about 30 minutes.
  3. Garnish with more chopped fresh herbs and Parmigiano Reggiano. This is a delicious vegetarian main dish served alongside rice, pasta, or bread.
Notes:

Per serving: Calories 130; total fat 5g; Saturated Fat 0.5g; Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 19g;
Dietary Fiber 7g, and Protein 4g.

Categories: demo recipes, Recipes

Greek Zucchini, Mint, and Feta Salad

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  1. Halve smaller zucchini lengthwise; slice larger squash into 1/4 -1/4 inch thick planks. Brush with oil and dried Italian seasoning or your favorite vinaigrette and place over a medium-hot grill. Cook until tender and grill-marked, 4-5 minutes per side. Let cool.
  2. Drizzle zucchini with the olive oil and lemon. Add the mint, olives, salt and pepper to taste (the feta is salty, so you may not need much salt). Sprinkle with feta. Serve cold or at room temperature.
Notes:

Per serving: Calories 180; Total Fat 12g; Saturated Fat 4.5g; Cholesterol 20mg; Sodium 360mg; Total Carbohydrate 12g;
Dietary Fiber 6g, and Protein 7g.

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