Lunch

Goddess Quinoa Bowl

Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation. This recipe is very versatile - swap ingredients for your favorite veggies.

Quinoa Bowl

Ingredients

  • 1 cup dry quinoa or bulgur
  • 1 1/2 cups plus 1 tablespoon water, divided
  • 1/4 cup tahini
  • 1 tablespoon cider vinegar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon tamari sauce plus 1 teaspoon, divided
  • 1 tablespoon honey
  • 1/2 cup raw unsalted pumpkin seeds
  • 1 bunch Tuscan kale, thinly sliced
  • 2 large carrots, shredded
  • 2 medium avocados, halved and pitted

Preparation

  1. Cook the quinoa or bulgur. In a small pot, bring 1 1/2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.
  2. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.
  3. Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
  4. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.

Serving Suggestion

Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don't like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.

 

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.

Budget Friendly Chana Masala

These flavorful chickpeas are quick and easy; a perfect meal served with rice or naan bread and veggies on the side.

Budget-friendly chana masala

Ingredients

  • 1 ½ cups long-grain brown rice
  • 3 tablespoons Field Day canola oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 2 tablespoons curry powder
  • 3 tablespoons tomato paste
  • 2 cups water
  • 1 15-ounce can Field Day garbanzo beans, drained and rinsed
  • 2 teaspoons lemon juice
  • 1 teaspoon red pepper flakes
  • 1 large russet potato, peeled and diced
  • Salt and pepper to taste

Preparation

Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.

Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.

Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.

 

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.

Photo courtesy of Johan Bichel Lindegaard
 

Goddess Chickpea Salad with Kale

Creamy and crunchy this salad is packed with protein. Enjoy by itself or stuffed in a whole wheat pita. If you don’t have green goddess dressing on hand, substitute your favorite dressing. 

Meal prep trick: place the dressing at the bottom of the mason jar, top with salad to avoid soggy greens.   Photo Credit:  Food, Pleasure & Health

Meal prep trick: place the dressing at the bottom of the mason jar, top with salad to avoid soggy greens.

Photo Credit: Food, Pleasure & Health

Ingredients

  • 1 can chickpeas, drained
  • 1 cup packed thinly shredded kale
  • 1 cup cherry tomatoes, halved
  • 1/4 cup slivered red onions
  • 1/4 cup green goddess salad dressing
  • Salt and pepper, to taste

Preparation

  1. In a large bowl, combine the chickpeas, kale, cherry tomatoes and red onions. Pour the green goddess dressing over the mixture and toss to coat.
  2. Grind fresh black pepper over it all and mix, then taste and add salt if desired. Serve immediately, or store, tightly covered for up to a week in the refrigerator.

Serving Suggestion

This salad is also delicious wrapped in a tortilla or stuffed in a whole wheat pita. If you don’t have green goddess dressing on hand, substitute your favorite dressing.

Vegetarian Paella

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

Vegetarian Paella

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

Green Goddess Salad Dressing

The classic Green Goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Top with cooked chicken or ham for a main course salad. Double the amounts in the dressing ingredients to make extra for salads throughout the week.

Ingredients

  • 1 clove garlic
  • 1 small anchovy (optional)
  • 1/2 cup lightly packed fresh parsley
  • 2 medium scallions, white and green parts separated
  • 1/2 teaspoon dried tarragon
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 5 ounces baby spinach, washed and dried
  • 1 medium cucumber, peeled and sliced
  • 1 medium avocado, sliced

Preparation

  1. In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for four days, tightly covered, in the refrigerator.
  2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.

 

 

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.

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

Heirloom Tomato Gazpacho

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

Heirloom_Tomato_Gazpacho_0.jpg

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

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.