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.

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.

Avocado Ice Cream

This is ice cream is a creamy and refreshing dairy-free dessert.

Avocado ice cream makes a great creamy ice cream texture.

Ingredients

• 1 1/2 cups avocado puree, (see tip), from about 3 ripe large avocados
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 cup lime juice
• 1/3 cup tequila
• Lime zest, for garnish

Preparation

1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.

Tips & Notes

To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.

Photo via Creative Commons. Authored by eatingwell.com. 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. 

Eggs Baked in Avocado with Bacon

Vegetarians can skip the bacon or use a meatless bacon to add a little smoky crunch. A baked avocado is creamy and warm and a delicious complement to the egg. It's also great scooped up with toast.

Ingredients

• 1 slice bacon, cooked and crumbled
• 2 large avocados
• 4 large eggs
• Salt and pepper
• aluminum foil for the pan

Preparation

1. Preheat the oven to 400 F. Cook the bacon and reserve. In a loaf pan or a small casserole pan, use crumpled foil to create a stable base for the avocado halves. Slice the avocado and remove the pit, then spoon out about 2 tablespoons of the avocado flesh where the pit was to make the hollow large enough for the egg. Then skim a thin layer off the surface up to the rim formed by the skin.
2. Set the avocado halves in the pan on the aluminum foil, scrunching the foil to hold them level. Crack each egg and carefully slip into the avocado half. Sprinkle with salt and pepper, then bake for 25-30 minutes, until the whites are completely cooked and the yolk is at the desired level of firmness. Transfer to serving plates and sprinkle with crumbled bacon.
3. Serve immediately.

Authored by Robin Asbell. 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.

Via Creative Commons

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

Avocado Brownies

Brownies are a perfect place to slip in some creamy avocado. In place of some of the butter, avocado adds creaminess with more nutrients and fewer calories. You will never know there's a healthy fruit in there, thanks to the cocoa and vanilla. 

Ingredients

• 3/4 cup unbleached flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup mashed avocado (1 large or 2 small)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup canola oil or 1 stick melted butter
• 1 teaspoon vanilla

Preparation

1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan.
2. In a large bowl, mix the flour, cocoa, salt and baking soda, crushing any lumps of cocoa with the back of your spoon.
3. In a food processor, puree the avocado until completely smooth. Add the white and brown sugars and process, then add the eggs, oil or butter and vanilla and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
4. Bake for 20-25 minutes, until the top looks dry and a toothpick inserted in the middle of the pan comes out with big wet crumbs attached-not dry. Don't overbake, if you like a gooey brownie, take it out while a little gooey in the middle and chill to make it easier to cut.
5. Cut into 16 squares and serve.

Serving Suggestions

Serve these tasty brownies plain or dusted with powdered sugar. For a super-chocolate treat, drizzle with melted chocolate.

Authored by Robin Asbell. 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

Avocado and Egg Brown Rice Bowl

This hearty, whole grain dish couldn't be easier.

Ingredients

• 1 1/2 cups leftover cooked brown rice
• 2 large eggs
• 2 teaspoons canola oil or butter
• 1 large avocado
• Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce

Preparation

1. Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg, place in the pan, and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.
2. While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.

Serving Suggestion

Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

Authored by Robin Asbell. 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