High Five Recipes: Go You!
Eating for immunity, cutting down on alcohol, trying a vegan diet—January is the time for something new! As always, our High Five recipes are made with around five main ingredients, so you can spend more time tackling those New Year’s resolutions and less time in the kitchen.
Photo Courtesy of Co+op
Veganuary Goddess Bowl
Recipe courtesy of Co+op
Trying Veganuary this year? This bowl is packed with veggies and whole grains and finished with a sriracha tahini dressing, the perfect addition to your weeknight dinner rotation.
Ingredients
1 cup dry quinoa or bulgur
1 bunch Tuscan kale, thinly sliced
2 large carrots, shredded
2 medium avocados, halved and pitted
1/2 cup raw unsalted pumpkin seeds
Dressing Ingredients
1/4 cup tahini
1 Tbsp cider vinegar
1 Tbsp Sriracha sauce
1 Tbsp plus 1 tsp tamari sauce, divided
1 Tbsp honey
Directions
In a small pot, bring 1 1/2 cups water to a boil, then add your grain of choice.
Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes.
While the grain cooks, place the tahini, cider vinegar, and one Tbsp each tamari, honey, Sriracha sauce and water in a small bowl. Stir with a fork until smooth. Add a bit more water if the dressing is too thick.
Place the pumpkin seeds in a small saute pan and swirl over medium-high heat.
When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains.
Slice the avocado halves in the skin and carefully scoop them out with a spoon.
Fan half an avocado over each bowl. Top with dressing and pumpkin seeds.
Photo Courtesy of Wilderton Apertivo Co.
Snow Globe Spritz
NA has never looked (and tasted) so good! If you’re trying the Dry January thing, the Co-op has a huge selection of NA beer, wine, cider, and spirits! This recipe from Wilderton Aperitivo Co. features their classic Bittersweet Aperitivo, available in the beer aisle.
Ingredients
1.5 oz Wilderton Bittersweet Aperitivo
2.5 oz ginger beer
.75 oz orange juice
.75 oz simple syrup
Garnish: fresh mint, powdered sugar
Directions
Add all ingredients to a shaker, except the ginger beer.
Add ice and shake for 10 seconds.
Open the shaker and add ginger beer.
Strain into a short glass over crushed ice.
Garnish with fresh mint and a dash of powdered sugar.
Immunity Boosting Smoothie
Whether you have some food and health-related goals on your New Year’s Resolutions list this year or not, eating for immunity is worth adding! This immunity-boosting smoothie is an easy way to fill up while getting your vitamin C every morning.
Ingredients
2 whole oranges, peeled
2 whole bananas, peeled
1 cup frozen mango chunks
1 tsp fresh ginger, peeled and chopped
1 Tbsp lemon juice
Pantry ingredients: 1 Tbsp honey, 1 cup milk or alternative
Directions
In a blender, blend all ingredients until smooth.
Add to a glass, and sprinkle with hemp hearts for extra nutrition and protein!
Photo Courtesy of Co+op
Curried Chicken Salad
A quick and easy lunch to enjoy at home or on the go, this curried chicken salad features sweet grapes and dates to complement the aromatic curry flavors. Pick apart a Co-op Roasted Chicken for this and meals for the rest of the week!
Ingredients
4 cups shredded Co-op Roasted Chicken
1 cup chopped pitted dates
1 cup sliced green onions
2 cups quartered grapes
1 bag prewashed salad greens
Pantry ingredients: 1/4 cup mayo, 1/2 cup Greek yogurt, 1 1/2 Tbsp curry powder, 1 tsp salt, 1/2 cup sliced almonds.
Directions
Mix together mayo, yogurt, curry powder, and sea salt. Toss with the chicken, dates, onions, and grapes.
Place a scoop of salad on a bed of greens on each serving plate, and top with sliced almonds.
Photo Courtesy of Co+op
Honey Roasted Citrus
It’s time to celebrate citrus season! Grab a few of your favorite varieties and slice them up for this elegant, but simple, fresh fruit dessert.
Ingredients
2 red grapefruits
2 large navel oranges
2 large blood oranges
2 Tbsp extra virgin olive oil
2 Tbsp honey
1 tsp vanilla
2 sprigs fresh rosemary, chopped (optional)
Directions
Preheat oven to 400°F. Line two sheet pans with parchment paper.
Cut away the peel and pith from all the citrus, then slice the flesh into ½-inch-thick rounds.
In a cup, stir the olive oil, honey, and vanilla. Add rosemary, if using.
Use a pastry brush to baste each slice before placing, basted side down, on the pans. When all the slices are on the pans, baste the tops with remaining oil mixture.
Bake for 15 minutes, then use a spatula to turn the slices, then bake for 10 minutes longer. Let cool before serving.