Butternut Squash Soup with Sun-Dried Tomatoes
By: Sarah Mandel
Total Time: 60 minutes
Servings: 6-8
Sun-dried tomatoes warm up this butternut squash soup with a taste of summer. A perfect starter or whole meal when paired with whole grain bread and a green salad.
Ingredients
1 yellow onion, peeled and chopped
5-6 cloves garlic peeled and chopped
4-6 sliced cremini mushrooms
2 T olive oil or butter
4-6 pieces sun-dried tomato, soaked in 1 cup water for 20 minutes
1 2-3 lb. butternut squash, peeled and cubed in 1/2" to 1" cubes (optional: save seeds for roasting)
1 red or yellow potato, cut into chunks (peeled or unpeeled)
Water or broth to cover the vegetables
Salt and pepper to taste
1/2 cup grated Parmesan or pecorino Romano cheese
Preparation
In a soup pot, sauté onions and garlic in olive oil or melted butter until onions are translucent. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
Add the soaked tomatoes, squash, potato, and just enough water or broth to submerge vegetables. Bring soup to a gentle boil and simmer gently, uncovered, for 30-40 minutes. Stir occasionally, adding more water or broth as necessary to keep vegetables covered with liquid. Cook until squash falls apart easily.
Puree with immersion blender or potato masher and season to taste with salt and pepper. Soup should be the consistency of a medium-thick split pea soup. Sprinkle with grated Parmesan or pecorino Romano cheese and serve.
Winter Citrus Salad
By: Co+op
Total Time: 20 minutes
Servings: 6
The winter citrus harvest is a gift of sunshine in the middle of a cold, dark winter. Just in time for your post-holiday reboot, juicy, colorful citrus of all kinds appears at your Co-op to save the day. Make this tasty salad and celebrate the bounty. If you can’t find blood oranges, substitute tangerines.
Ingredients
Dressing
1/4 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice, freshly squeezed
2 tablespoons honey
1/2 teaspoon salt
freshly ground black pepper
Salad
1 large red grapefruit
2 large Cara Cara or navel oranges
2 large blood oranges
1 small romaine heart, torn
2 cups radicchio, thinly sliced
1/2 cup toasted pistachios, coarsely chopped
1/2 cup pomegranate arils (optional)
Preparation
For the dressing, in a jar or small bowl, combine the olive oil, vinegar, orange juice, honey and salt. Add a few grinds of pepper and whisk to mix. Reserve.
Using a sharp chef’s knife, cut off the stem end and the opposite end of each piece of citrus to make a flat surface. Place on the flat, cut side and pare away the peel and pith, leaving just the flesh of the citrus exposed. Place each trimmed fruit on its side and slice thinly. Remove any seeds and reserve.
Spread the romaine on a large platter or in individual bowls. Arrange the radicchio and citrus sections on top of the romaine, with the blood oranges on top. Sprinkle with pistachios and, if desired, pomegranate arils. Drizzle with the dressing. Serve immediately.
Moroccan Vegetable Tagine with Chickpeas
By: Co+op
Total Time: 40 minutes; 30 minutes active
Servings: 4
Looking for a one-pot meal that will make mouths water? This fragrant, spice-kissed mélange of tender vegetables and Moroccan-inspired spices is a wonder to behold, brilliantly colored and full of flavor.
Ingredients
3 tablespoons extra virgin olive oil
1 large onion, chopped
4 garlic clove, chopped
1 medium sweet potato, sliced and peeled (optional)
2 cups cauliflower florets
1/4 cup slivered almonds
1/4 cup raisins
1 tablespoon fresh ginger, grated
1 15-oz. can chickpeas, drained and rinsed
2 teaspoons paprika
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
2 1/2 cups vegetable stock or water
1 tablespoon honey
1 teaspoon fresh lemon juice
Preparation
In a Dutch oven or other heavy pot with a lid, heat the olive oil over medium-high heat and add the onions. When they start to sizzle, lower the heat, then cook until golden, stirring occasionally for at least 10 minutes. Add the garlic and sweet potato to the pan, raise the heat to medium-high, and continue sautéing, stirring for 2 minutes. Add the cauliflower, almonds, raisins, and ginger and cook until the almonds start to color, about 3 minutes. Add the chickpeas, paprika, coriander, cinnamon, turmeric, salt, stock, honey and lemon juice and cover the pan. Bring to a simmer, cover, and simmer for 10 minutes.
When the vegetables in the tagine are tender, remove from heat. Serve over couscous or rice, for a gluten-free option.
All recipes reprinted with permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.