Father's Day Dinner

Fire up the grill! Check out our favorite Father's Day recipes.  

Chipotle Cherry Barbecue Sauce

Total Time: 70 minutes; 10 minutes active Servings: approximately 12 Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.

Chipotle_Cherry_Barbecue_Sauce

Ingredients

• 2 cups cherries, washed and pitted
• 2 cloves garlic
• 1/4 cup apple cider vinegar
• 2 tablespoons stone-ground mustard
• 1 1/2 teaspoon smoked sea salt
• 2/3 cups canned diced tomatoes with chilies
• 1/4 cup canned chipotle sauce
• 1/3 cup turbinado sugar

Preparation

Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

German New Potato Salad

Serve this version of southern Germany's popular “Kartoffelsalat" alongside grilled meats or hearty grilled tempeh.

Ingredients

• 2 pounds small red-skinned potatoes
• 1 1/2 cups yellow onion, minced
• 1/4 pound uncooked bacon, diced, or 1/4 cup soy-based vegetarian bac’un bits
• 1 tablespoon vegetable oil (if using vegetarian bac’un bits)
• 1/2 cup vegetable stock
• 1/4 cup apple cider vinegar
• 2 tablespoons whole grain mustard
• 1/2 cup freshly chopped parsley
• Salt and pepper to taste

Preparation

In a large pot, boil the potatoes in salted water 14–15 minutes, until just tender. Drain, and when cool enough to handle, cut the potatoes into 1/4-inch slices or 1-inch cubes and place into a mixing bowl. If using bacon, sauté the bacon in a large skillet for 4–5 minutes while the potatoes are cooking,, drain off most of the fat, and return the pan to the stove. Add the onions and sauté another 7–8 minutes. Add the stock, vinegar, and mustard and simmer for a few more minutes. For a vegetarian potato salad, sauté the onions in 1 tablespoon of vegetable oil for 7–8 minutes. Add the stock, vinegar, and mustard and simmer for a few more minutes. Toss the hot dressing with the sliced potatoes. Season with salt and pepper, and stir in the fresh parsley (and vegetarian bac’un bits for the meatless version) just before serving.

Serving Suggestion

This is a version of southern Germany’s popular “Kartoffelsalat.” Serve warm or at room temperature with grilled meats or sausages, or hearty grilled tempeh.

BBQ Tofu Sandwich

A delicious tofu burger topped with coleslaw and dill pickles.

Ingredients

• 1/4 cup thinly sliced onion
• 1 14-ounce package extra-firm or firm water-packed tofu, drained
• 1/8 teaspoon salt
• 1 tablespoon canola oil
• 1/2 cup prepared barbecue sauce
• 1 1/2 cups coleslaw mix, (see Note) or finely shredded cabbage
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons red-wine vinegar
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste
• 4 whole-wheat hamburger buns, toasted
• 4 dill pickle sandwich slices

Preparation

Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion. To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.

BLT Salad

A salad version of America’s favorite sandwich. Shredded tomato is the base for a creamy tomato-and-chive dressing.

Ingredients

• 1 cup cubed whole-wheat country bread
• 2 teaspoons extra-virgin olive oil
• 4 medium tomatoes, divided
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons minced chives, or scallion greens
• 2 teaspoons distilled white vinegar
• 1/4 teaspoon garlic powder
• Freshly ground pepper, to taste
• 5 cups chopped hearts of romaine lettuce
• 3 slices center-cut bacon, cooked and crumbled

Preparation

Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.

Vietnamese Tofu-Noodle Lettuce Wraps

Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.

Ingredients

• 2 ounces thin rice noodles, or rice sticks (see Note)
• 1/4 cup water 5 teaspoons fish sauce, (see Note)
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1/2-1 teaspoon crushed red pepper
• 8 ounces firm or extra-firm seasoned tofu, thinly sliced
• 1 medium carrot, cut into matchsticks
• 1 cup snow peas, trimmed and very thinly sliced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint 8 large leaves green-leaf lettuce

Preparation

Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.

Tips & Notes Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of your co-op or Asian-foods market. Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the ethnic section of your co-op or Asian specialty market.

Total Time: 25 minutes Servings: 4, 2 wraps each

Recipe provided by NCG strongertogether.coop

Local Asparagus Spring Soup

Via Stronger Together

This lemony asparagus soup is spiced with a touch of curry and gets added richness from "lite" coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• Zest and juice of 1 lemon, divided
• 2 cups diced peeled red potatoes
• 3 cups vegetable broth, or reduced-sodium chicken broth
• 1 cup coconut milk
• 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
• Freshly ground pepper to taste
• 1/4 cup crème fraîche, or reduced-fat sour cream
• 1/4 cup finely chopped scallion greens, or fresh chives

Preparation

1. Melt butter and oil in a large saucepan over medium heat.
2. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes.
3. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus.
4. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
5. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
6. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

Tips & Notes

Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.

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

Live Every Day Like Taco Tuesday

It doesn't have to be Tuesday for you to enjoy tacos. Tacos are versatile and quick & easy to make. Stuff them with veggies for an extra boost. Find some of our favorite taco recipes below.

Tempeh Taco Filling

Chicken Tacos with Charred Tomatoes

Total Time: 

35 minutes

Servings: 

2

Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from "everyday" to "ta-da!" Serve the tacos with reduced-fat sour cream.

 Ingredients: 2 plum tomatoes, cored 8 ounces boneless, skinless chicken breast, trimmed of fat 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 2 teaspoons canola oil, divided 1/2 cup finely chopped white onion 1 clove garlic, minced 1 small jalapeño pepper, seeded and minced 2 teaspoons lime juice, plus lime wedges for garnish 2 teaspoons chopped fresh cilantro 2 scallions, chopped 6 small corn tortillas, heated (see Tip)

Preparation: Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tips & Notes: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Fish Tacos with Grapefruit Salsa

Total Time: 30 minutes Servings: 4

Ingredients:Salsa 2 medium grapefruit, peeled and segmented 2 tablespoons red onion, minced 1/2 cup red bell pepper, diced 1/4 cup cucumber, peeled and cut in small dice 1 garlic clove, minced 2 teaspoons jalapeño, seeded and minced 2 tablespoons fresh cilantro, chopped 1 teaspoon honey 2 tablespoons lime juice Pinch of salt

Tacos 8 corn tortillas 1 pound flaky white fish (such as tilapia or catfish) 1 tablespoon black peppercorns 1 bay leaf 2 cups shredded romaine lettuce

Preparation: Carefully chop the grapefruit into chunks. In a mixing bowl, gently stir together all of the salsa ingredients. Let sit for 15 minutes before serving. While the salsa sits, prepare the fish. Fill a wide skillet with an inch of water or vegetable broth and add the bay leaf and peppercorns. Bring it to a boil and gently add the fish fillets. Reduce heat to a gentle simmer, cover the pan and cook the fish through, about 10 minutes. Use a metal spatula to remove the cooked fish from the skillet and when cool enough to handle, break up the fish into small pieces and distribute it evenly among the tortillas. Top each tortilla with a heaping tablespoon of the grapefruit salsa and some shredded lettuce. Fold the tortilla over the fillings and enjoy.

Serving Suggestion: Cilantro-seasoned rice, guacamole, tortilla chips and a light ale bring out the bright, bold flavors of this dish. Substitute shredded leftover chicken or baked tofu for the fish, for a quick change of pace.

Find more recipes at http://strongertogether.coop/food-recipes

Balsamic-Glazed Strawberries

Nothing says spring more than fresh produce, like strawberries. With the weather heating up, cool off with something new like these Balsamic-Glazed Strawberries  

Ingredients:

1/4 cup balsamic vinegar 2 tablespoons honey 1 teaspoon vanilla extract 1 pound fresh strawberries, halved 1/4 cup chopped fresh mint 2 cups vanilla yogurt or vanilla ice cream

Preparation:

In a small saucepan, mix together the balsamic vinegar and honey. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened. Remove from heat and add the vanilla. Toss the strawberries with the balsamic glaze and stir in the mint. Once the sauce has cooled, drizzle over scoops of yogurt or ice cream in individual serving dishes.

Serving Suggestion:

The tangy sweet sauce showcases fresh-picked strawberries at the height of the season. Spoon some over sliced pound cake or angel food cake for a special dessert.

See more at: http://strongertogether.coop/recipes/

Maple Mustard Brisket

Take advantage of Mariposa Deals, like Happy Valley Meat Co. brisket, on sale this week. Relatively new to Mariposa, Happy Valley Meat Co. is an all natural beef provider that connects small family farms in Centre and Lancaster County with dining and retail locations like us! Happy Valley Meat Co. beef can also be found in popular Philadelphia restaurants like, Fork Restaurant, High Street on Market, Talula’s Garden and more. Try their brisket using this savory, simple Maple Mustard Brisket recipe.

Ingredients:

• 1 4-pound beef brisket
• 1 teaspoon garlic powder (find me in bulk!)
• 1 teaspoon smoked paprika (find me in bulk!)
• 1/2 teaspoon each of salt and black pepper (find me in bulk!)
• 4 tablespoons
• Dijon or stone ground mustard, divided
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 1 carrot, sliced
• 1 celery stalk, sliced crosswise
• 3 cloves garlic, peeled and smashed
• 1/2 cup red wine
• 1/2 cup water
• 2 tablespoons maple syrup

Preparation:

1. Season the brisket with the garlic powder, paprika, salt, pepper and 2 tablespoons of mustard. Wrap the brisket in plastic wrap and refrigerate for 3 hours (or overnight).
2. Preheat the oven to 300°F.
3. Heat a large oven-proof skillet over medium-high heat. Add the oil and brown the brisket for 5 minutes on each side. Remove the brisket from the pan and set aside.
4. In the same skillet, sauté the onion, carrots, celery and garlic for a few minutes in the brisket juices, then add the red wine and water. Place the brisket back in the pan on top of the veggies and cover the pan tightly with an oven-proof lid or aluminum foil. Place the pan in the oven and cook the brisket, covered, for 3 hours until very tender. Remove from oven.
5. To prepare the maple sauce, carefully remove 1 cup of the juices from the brisket pan and put into a small skillet or saucepan. Add the maple syrup and remaining mustard and bring to a simmer for about 5 minutes. Slice the warm brisket across the grain and serve with sauce.

Serving Suggestion:

Potatoes, root vegetables, green beans or roasted winter squash (such as Hubbard or kabocha tossed with garlic and parsley) are all delicious accompaniments to this delightful holiday entrée.

See more at: http://strongertogether.coop/recipes/

How to cook with cheese

Cheese is good for more than just cheese and crackers. Try some of our favorite recipes below.

Cheddar, Fig, & Apricot on Sweet Potato Chips

Ingredients

• Cabot Cheddar
• Fig Spread
• Dried apricots
• Honey
• Almonds or pecans for garnish
• Food Should Taste Good Sweet Potato Tortilla Chips

Directions

1. Lay chips on a serving platter, top each one with a slice of Alpine Cheddar, a teaspoon of fig spread, and top with a small piece of dried apricot.
2. Drizzle with honey and garnish with almonds of pecans if desired. Repeat until you have your desired amount. (one 8 ounce bar of cheese will make 16 pairings)

Apple Cheddar Gluten Free Scones

Ingredients

• 1 cup gluten-free oat flour (GF oats blended into flour)
• 1/4 cup coconut flour     
• ¼ cup potato starch (could use tapioca or corn starch)     
• 3 packets Stevia     
• 1 tablespoon psyllium husks (or 1 teaspoon Guar Gum)     
• 1 tablespoon baking powder     
• 6 tablespoons applesauce     
• 2 tablespoons honey     
• 1 egg     
• 2 tablespoons coconut oil, chilled     
• 2 tablespoons unsweetened almond milk     
• 1/2 chopped red apple, medium     
• 4 ounces Cabot Sharp Cheddar, shredded (about 1 cup)   
• 1 teaspoon cinnamon     
• 1/4 teaspoon sea salt     

Optional: extra coconut oil for brushing on top along with cinnamon and stevia for sprinkling.

Directions

1. Preheat oven to 400°F.     
2. Shred cheese and chop apple.     
3. Combine all dry ingredient in one bowl, and all wet ingredients in another, except for the coconut oil.     
4. Combine wet ingredient into the dry ingredients until thoroughly mixed. "Cut" in chilled coconut oil by teaspoon (think of typical scones where you cut in cubes of chilled butter). Fold in apples and cheese.
5. Form dough into a circular shape on tray sprayed with nonstick spray. Cut into four "scones". Lightly brush extra melted coconut oil on top of dough, and sprinkle with cinnamon and Stevia (or sugar of choice).
6. Bake in oven for 12-15 minutes, or until browned on outside.

Cheesy Mexican Frittata

Ingredients

• 6 eggs 
• 1/4 cup greek yogurt
• 3 ounces Cabot Pepper Jack, crumbled (about 3/4 cup)
• 1 cup black beans, rinsed and drained 
• 1 cup cooked brown rice 
• 1 red pepper, diced 
• 1 white onion, diced 
• 1 clove of garlic, chopped 
• 1/2 cup salsa 
• 1/4 teaspoon cumin 
• 1/2 teaspoon chili powder 
• 1/4 cup cilantro  
• Salt and pepper, to taste  
• Oil, for sautéing

Directions

1. Preheat the oven to 400°F.
2. Place a cast iron skillet on medium-low heat.   
3. Once heated, add oil to the skillet. Add garlic, onion, and red pepper. Saute until cooked through. Add spices, salt and pepper, rice, beans, and salsa.  
4. While the vegetable mixture is cooking, in a large bowl, beat eggs and yogurt together. Pour the eggs over the vegetables evenly. Bring the heat up to medium. Let cook until the eggs start to set on the edges, about 6 minutes. In last minute of cooking, sprinkle cheese and cilantro on top. Once the eggs start to set, place the entire skillet in the oven for 10 minutes.
5. Remove from oven, slice, and serve with extra cilantro and salsa for garnish!