Week 2 Co-op Box (Ideas and Inspiration)

Hello all,

We’re on our second week of the food co-op and are happy to be welcoming several new members and neighborhoods to this program. Below are a few recipes that make use of the vegetables (and fruit) found in your box this time around. We’re hoping this will provide some inspiration for those in need of new ideas. Again, please feel free to share your cuisine creations with us, too!

Week 2 Box Contains:
Spinach, broccoli, bok choy, kale, onions, salad mix, winter squash, beets, green onions, apples, raisins, oranges

Organic Co-op Box

Spinach & Egg Frittata

You will need:

  • 2 tbsp olive oil
  • 3 cloves chopped garlic
  • 1 small onion, chopped
  • 1 bunch of spinach (as provided)
  • about 4oz of mushrooms (optional)
  • about 8 oz of feta cheese (or any kind!)
  • salt and pepper to taste
  • 1/2 c milk or milk substitute
  • 3 eggs
  1. Heat the olive oil in a skillet over medium heat. Cook and stir onion and mushrooms in hot oil until tender, about 5 minutes.
  2. Beat eggs and milk/milk substitute in a bowl until smooth. Add spinach, cheese, garlic and salt and pepper. Gently stir to mix evenly; pour into skillet.
  3. Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cook into wedges to serve.

Baked Apples

Super easy and delicious! Simply core your apples and keep a small plug from the cored center to stick in the bottom. Stuff the hollowed portion with raisins. Sprinkle with cinnamon, nutmeg, and sweetener of your choice. Place in oven and bake at 350 degrees for approximately one hour.

Baked Sweet Potato

Sweet potatoes are super high in vitamins and minerals – and very delicious! To prepare a simple baked sweet potato, prick the potato several times with a fork and put in over on a baking dish. Bake at 350 degrees for about an hour or so, until soft. Cut open and serve with your favorite topping, such as butter, coconut oil, molasses, etc. Yum!

Asian Stir Fry

This is the same concept as last week’s stir-fry. If you have celery and carrots left over from last week,  chop them up and add them in to ensure nothing goes to waste. Chop up your bok choy and green onions and add them in as well. Make sure the skillet is hot and try experimenting with a different sauce for your stir fry. A favorite of ours is Chinese Hot Oil. Drizzle a little toasted sesame oil with hot pepper flakes over your greens, along with some soy sauce. If your looking for more carbs – stir fries are excellent on a bed of rice.

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One Comment on “Week 2 Co-op Box (Ideas and Inspiration)

  1. I don’t know how to blog, but I want to share my current box recipe:
    Warm Quinoa and Sweet Potato Salad
    Cook 1/2 cup quinoa (I like half white, half red) in 1 cup water or stock
    Cook 1 large sweet potato, then dice
    Snip 1/4 cup fresh chives
    Add 1/4 cup pine nuts or slivered almonds
    Toss all these ingredients with some dressing
    Lightly steam 1 bunch kale, then toss with some dressing and place on a plate.
    Top with the other tossed ingredients & serve.
    CITRUS GINGER DRESSING:
    WHISK TOGETHER: 2 TBS LEMON JUICE, 1 TBS ROASED SESAME OIL, 1 TBS AGAVE, 1 TBS BRAGG LIQUID AMINOS, 1 TSP. GRATED FRESH GINGER, JUICE OF 1/2 ORANGE.

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