Co-op High 5 Recipes for Winter Eating
If you pulled out all the stops for the holidays and are ready to simplify (and healthify) your plate, we know just the thing – recipes made with 5 ingredients or less! Whether you want to refresh your palate with stellar winter citrus or are looking for a simple, crowd-pleasing spread for the Big Game We Shall Not Name, we’re here to help. Our Co-op High 5 Recipes feature our very own ready-made ingredients, so you can breeze through meal prep and still enjoy a tasty meal.
Choose Your Own Adventure Winter Salad
With such a sensational selection of winter citrus, we won’t tell you which fruit to add to your next winter salad, only that you absolutely should! This choose-your-own-adventure winter salad lets you pick your preferred citrus and greens, so you can satisfy your current cravings or make the most of your Co-op citrus haul. No matter what, you’ll end up somewhere sunny and delicious.
Ingredients
3 of your favorite citrus fruits, peeled and segmented
1 cup pomegranate seeds (about half of a large pomegranate)
3 cups of your favorite mixed greens – think arugula, spinach, kale, butter lettuce, local radicchio
Skagit Valley Food Co-op Grilled Citrus Vinaigrette
½ cup salty cheese - crumbled feta, ricotta salata, chevre
Directions
On a platter, spread the mixed greens followed by the segmented citrus and pomegranate seeds.
Drizzle on your desired amount of citrus vinaigrette and top with cheese. Serve immediately.
Want a protein? Blackened chicken or a white fish would pair well, or swing by the Deli for current ready-to-eat offerings like Lemon Garlic Chicken, Baked Salmon, or Lemon Rosemary Tofu.
Low-Stress Super Bowl Charcuterie
Super Bowl parties don’t have to be super stressful! With a little help from the Co-op Meat Department, you can put together a quick ‘n’ easy chicken wing charcuterie the whole crew can get behind – no matter which team they’re rooting for.
Ingredients
3-4 packs of your favorite Co-op marinated chicken wings – buffalo, Jamaican jerk, garlic & pepper, herb & garlic, habanero & green chile, teriyaki
6 celery sticks and/or carrots sticks
3-4 small bowls filled with wing dipping sauce – Co-op ranch, hummus, jalapeno artichoke dip, chipotle cream cheese dip
3 types of cheese – soft, semi-soft, hard
2 bags of something crunchy – chips, pretzels, almonds, pistachios
Directions
Cook the wings according to package directions.
While the wings are cooking, prep the remaining ingredients – cut the veggies, transfer dips to small bowls, and slice cheeses.
Begin to assemble your charcuterie. If you’re serving a large crowd, try to scatter the ingredients throughout the board as opposed to grouping like items together. This will make snacking easier and more accessible from all angles. Make sure to leave space for the wings!
Once the wings are done, let them cool for a couple of minutes, and add them to the board. Score!
Hidden Veggie Mac & Cheese
You want a cozy bowl of mac and cheese because it’s freezing out. You also want to get your veggies. Enter: hidden veggie mac and cheese! Whether you’re an adult with a kid-like craving or an adult with a picky kiddo, this mac and cheese will do the trick.
Ingredients
1 lb. elbow macaroni
1 cup cauliflower florets
1 cup diced squash – butternut, kabocha, acorn
2 cups sharp cheddar cheese, shredded
2 cups milk
Directions
Cook macaroni according to directions, al dente. Reserve ½ cup of pasta water. Drain and set aside.
Add the reserved pasta water, cauliflower, and diced squash to a large pot over medium heat. Cover and cook for 15 minutes, or until the vegetables are fork-tender.
Add the vegetable mix and water to a blender, blending until smooth. Set aside.
In a large sauté pan, melt 2 tbsp of butter over medium-high heat. Once melted, slowly whisk in 2 tbsp of flour to create a roux.
Slowly add milk to the roux, whisking until the mixture begins to boil.
Reduce heat to low and stir in the veggie puree followed by the cheese. Continue stirring until all the cheese has melted.
Remove pan from heat and stir in the noodles. Once combined, transfer to a large casserole dish. Broil the macaroni in the oven for 5 minutes to get the top nice and crispy. Serve and enjoy!
Teriyaki Chicken Thighs with Stir-Fried Veggies
While we always encourage eating seasonally, sometimes you just need a little taste of summer to get you through.
Using our teriyaki-marinated boneless chicken thighs and organic frozen stir-fry veggies, this quick hitter adds color to your plate and brightens the mood, without a lot of prep time.
Ingredients
2 packs of Co-op Teriyaki Marinated Chicken Thighs
1 bag Cascadian Farm Organic Frozen Chinese-style Stir-Fry Vegetables
1 cup white rice
Directions
Prepare rice – on the stove or in a rice cooker.
Heat 2 tablespoons of coconut oil over medium-high heat. Once the oil shimmers, add in the chicken. Cover with a lid and cook for 8 minutes.
Remove the cover and flip the chicken. Cook for another 5-8 minutes or until the internal temperature reaches 165°F.
While the chicken is cooking, heat another skillet over high heat. Once hot, toss in the veggies.
As the chicken cooks, you’ll notice that the excess teriyaki marinade will form a glaze on the bottom of the skillet. Push the chicken around in the glaze to make sure you soak up all the flavorful bits.
Once the rice is done, distribute it across plates.
Once cooked, remove the chicken and add it to plates of rice.
Season your vegetables with salt and pepper to taste, and distribute them across the plates. Sprinkle red chili flakes for an extra kick. Enjoy!