Co-op High-5 Recipes: Spring Edition!

It’s a springy, food-waste-busting, super yummy edition of our Co-op High-5 Recipes! Featuring ready-made Co-op ingredients, these recipes will make your life easier, all while being well-balanced, nutritious, and downright delicious.

Korean Boneless Short Rib Bowls

Inspired by Korean bibimbap (translated to simply mixed rice with meat and assorted vegetables), these boneless short rib bowls are made extra easy with help from our Meat Department!

Ingredients

  • Co-op Marinated Boneless Korean Short Ribs

  • Steamed white rice

  • 1 bunch of broccolini

  • Your favorite kimchi

  • Fried egg – cooked to your liking, optional

Additional pantry ingredients: soy sauce, sesame seeds, green onions

Directions

  1. Prepare your rice on either the stove or in a rice cooker

  2. While the rice is cooking, preheat your oven’s broiler on high.

  3. Remove your short ribs and put them on a baking sheet fitted with a wire rack. Once the broiler is hot, place your short ribs directly under the broiler for 5 minutes.

  4. Meanwhile, place your broccolini in a large skillet filled with 2 inches of water. Bring water to a boil and cook until bright green, 1-2 minutes. Drain and set aside.

  5. Remove the short ribs from the oven, flip, and put them under the broiler for another 5 minutes.

  6. Immediately after flipping the short ribs, prepare your fried egg to your liking. Be mindful of timing so that your egg isn’t done too soon.

  7. While your fried egg is cooking, heat some olive oil in the same skillet you used to boil the broccolini. Once heated, add the broccolini and cook until just heated through 2-3 minutes. Season with salt and pepper.

  8. Remove the short ribs from the oven. Divide the rice between 2 plates, and top with broccolini, short ribs, fried egg, and kimchi.

  9. Add extra soy sauce, sesame seeds, and green onion if desired.

Basil & Carrot Top Pesto

How do you use your carrot tops? If they typically end up in the compost, try turning them into something delicious instead! In the spirit of Earth Month and reducing food waste, try adding this carrot top pesto to pasta, sandwiches, soup, or just a slice of toasty Co-op bread.

Ingredients

  • 2 cups of packed basil leaves

  • 1 cup of coarsely chopped carrot tops

  • 1/3 cup pine nuts

  • 3/4 cup fresh-grated parmesan

  • 3 cloves garlic

Directions

  1. Add basil, carrot tops, pine nuts, parmesan, and garlic to a food processor or blender. Pulse until the ingredients are well chopped.

  2. Scrape down the sides of the food processor and reattach the lid. With the food processor or blender running, slowly pour in 1/3 cup of olive oil. Slowly add more olive oil for a smoother pesto.

  3. Store in a sealed jar in the fridge for up to a week!

Southwest Black Bean + Mushroom Burger

‘Tis the season for light, springy dinners meant to be enjoyed in warmer weather. Utilizing some of our favorite Deli items, these Vegetarian-friendly burgers will be loved by veggies and meat eaters alike.

Ingredients

  • Co-op Black Bean + Mushroom Patty

  • Co-op Sesame Brioche Bun (or Potato Roll)

  • Chipotle Bitchin’ Sauce

  • Sprouts

  • Cucumber

Directions

  1. Gather and prepare your veggies.

  2. Heat your burger patties in a skillet over medium heat.

  3. While the patties are heating, toast your buns under a broiler in the oven or in a toaster oven, optional.

  4. Spread the chipotle sauce on the buns, add the patties and toppings, and enjoy!

Notes

  • If you want to add even more veg to this plant-based burger, sliced tomatoes, and leafy greens would be an excellent accompaniment.

  • Make it a complete meal with the Co-op’s Creole Yams, available in our Deli!

Zero-Waste Root Veggie Chips

We’ve all been there. You enthusiastically buy a big bag of root veggies when they’re on sale, and suddenly you’ve found yourself with more than you can eat before they get wrinkly and sprout up a new plant entirely.

So instead of tossing them in the compost bin, try turning them into something you can snack on to your heart’s desire… root veggie chips!

Ingredients

  • 4 large root vegetables – any combination of carrots, parsnips, sweet potatoes, potatoes, celery root, and beets. Whatever you have taking up space in your fridge!

  • 1 tsp garlic powder

  • 1 tsp onion powder

Additional pantry ingredients: your choice of oil for frying, 2 tsp salt

Directions

  1. Wash and peel your root veggies. Slice them very thin – about 1/16-inch thick with a mandolin. A very sharp knife also works.

  2. Fill a large bowl with ice water and add your sliced vegetables. Allow them to sit for 30 minutes.

  3. Meanwhile, preheat your oven to 150 F or turn on the warm hold function if your oven has it.

  4. Heat 3 inches of frying oil over medium-high heat in a large Dutch oven or stock pot.

  5. While the oil is heating, transfer your sliced veggies to a baking sheet (or 2) lined with towels. Pat the vegetables dry with a paper towel to remove excess liquid.

  6. Once the oil reaches 350 F (measured with a thermometer), add 1/2 cup of the vegetables and fry until golden brown. Drain the fried veggies on a paper towel-lined plate. Transfer the veggies to a prepared baking sheet and place them in the preheated oven to stay warm and crispy. Repeat this process until all of the vegetable slices have been fried.

  7. Remove the chips from the oven and place them in a large bowl. Sprinkle the salt, garlic powder, onion powder, and any other seasonings of you choosing over the chips. Toss lightly until incorporated. Serve immediately! Leftovers (if you manage to have any) can be stored in an airtight container for up to two days.

Notes

  • Mix up your seasonings! Garlic powder and onion powder are a great place to start, but consider adding smoked paprika, cumin, or cayenne pepper to your mix.

Leigha StaffenhagenComment