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

Kale & Blood Orange Salad

Via A House in the Hills

Ingredients

• 4 medium blood oranges
• Juice of 1 large lemon
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, smashed
• 1/4 cup olive oil
• 1 bunch kale, washed, stems removed
• 1/2 cup slivered red onions
• 8 ounces feta cheese, crumbled or cubed

Preparation

1. For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
2. Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
3. Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve. 

Serving Suggestion

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.

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

How our produce adds up pt. II

Back in October, our produce department conducted a price comparison with a local natural market that recently opened a new store (check out that price comparison here). We continue to conduct price comparisons to ensure we are offering the best prices to our shoppers, like you, while maintaining our transparent values. Check out our latest price comparison below. 

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Please note, this price comparison was compared in December 2016. Produce prices are subject to change frequently.

Kabocha Squash Soup

Total Time: 45 minutes. Servings: 4-6

Earthy, Indian spices add delicious warmth and depth to this rich squash soup.

Ingredients

• 1 medium kabocha squash
• 2 tablespoons olive oil
• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 jalapeno, seeded and minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 3 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and black pepper to taste
• 1 lime, cut into wedges

Preparation

1. Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
2. In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.

Serving Suggestion

This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.

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