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Sheet Pan Mushroom Parmigiana
Monday, January 12, 2026
By NCG's Co+op Kitchen - grocery.coop

Portobello mushrooms become very “meaty” when roasted, taking on a steak-like quality in vegetarian dishes like this one. Each mushroom serves as a cupped base for a cheesy filling, with roasted tomatoes to spoon over each one.

Total Time: 35 minutes; 15 active minutes | Servings: 6

Ingredients

  • 1 pint grape tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1/4 cup extra virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 medium portobello mushrooms, wiped clean, stems removed
  • 2 cups prepared spaghetti sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1/2 cup fresh basil or parsley, minced

Preparation

  • Preheat oven to 425 F. Pile the tomatoes on a sheet pan, add half the garlic, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then toss to mix well. Spread the tomatoes evenly on the pan.
  • Nestle the mushroom caps, gill side up, in the pan between the tomatoes. Drizzle the remaining 2 tablespoons of oil over the mushrooms. Sprinkle the remaining garlic on the mushrooms, then fill each cap with spaghetti sauce, then top with mozzarella and Parmesan cheeses.
  • Bake for 20 minutes, until the sauce is bubbling around the edges and the cheeses are melty and browned on top. Serve sprinkled with basil or parsley.

Serving Suggestion

  • Serve with buttered noodles or garlic bread.

Nutritional Information

360 calories, 24 g. fat, 45 mg. cholesterol, 730 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 19 g. protein

Tags: #recipes, #coopkitchen
 
Peanut Butter Berry Smoothie Bowl
Wednesday, January 07, 2026
By NCG's Co+op Kitchen - grocery.coop

This delicious bowl is as close as you can get to eating ice cream for breakfast, while still feeling virtuous about the protein and nutritious fruits you are spooning up. 

Ingredients

  • 1 cup plain Non-fat Greek yogurt
  • 1/4 cup peanut butter
  • 1 large frozen banana
  • 1 cup frozen strawberries
  • 2 tablespoons strawberry jam

Toppings

  • 2 cups fresh strawberries, sliced
  • 1 cup granola
  • 2 tablespoons chopped roasted peanuts
  • 2 tablespoon chia seeds

Preparation

  • Place the yogurt, peanut butter, banana, strawberries and jam in a blender, and secure the lid. Puree until smooth. Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries on each bowl, then garnish with the granola, peanuts and chia seeds. Serve immediately.

Serving Suggestion

  • For the best smoothies, freeze bananas that have gotten a little too ripe; just peel them and pop them in a freezer bag. The frozen ingredients make a thick smoothie, perfect for topping with granola, fruit and seeds.

Nutritional Information

790 calories, 30 g. fat, 15 mg. cholesterol, 280 mg. sodium, 100 g. carbohydrate, 19 g. fiber, 30 g. protein

Tags: #recipes, #coopkitchen
 
N/A Blueberry Moscow Mule
Saturday, January 03, 2026
By NCG's Co+op Kitchen - grocery.coop

Serving a non-alcoholic drink is a good way to make your parties more inclusive. Anyone can enjoy this juicy, blueberry-infused treat (but if people want a little booze, you can add a splash of vodka). It’s quick and easy to make, and kids like it, too.

Total Time: 5 minutes | Servings: 2

Ingredients

  • 1/2 cup blueberries, fresh or frozen and thawed
  • 2 teaspoons sugar
  • 1/2 large lime
  • Crushed ice
  • Ginger ale

Preparation

  • Divide the berries into two Moscow Mule cups or two 12-ounce glasses, and sprinkle with sugar. Muddle or mash with a fork until all the berries are burst and juicy. Slice the lime half into four wedges. Squeeze one wedge into each glass, then add the remaining lime wedge and muddle.
  • Add about ½ cup crushed ice, then top with ginger ale to cover the ice. Stir briskly to mix and serve immediately.

Serving Suggestion

  • For a fun garnish, skewer a row of blueberries onto a toothpick or wooden skewer, trim as needed to fit your serving glasses and freeze. The berries are a delight to eat and help keep your drink cold.

Nutritional Information

130 calories, 0 g. fat, 0 mg. cholesterol, 20 mg. sodium, 33 g. carbohydrate, 1 g. fiber, 0 g. protein

Tags: #recipes, #coopkitchen
 
Hoppin John
Wednesday, December 31, 2025
By NCG's Co+op Kitchen - grocery.coop

The Southern tradition of cooking black-eyed peas with pork gives the gift of Hoppin’ John, a dish that’s often served on New Year’s Day — and delicious any day of the year. A bowl of tender beans, peppers and smoky bacon may bring good luck, and it will certainly feed you well.

Total Time: 55 minutes; 20 active minutes | Servings: 6

Ingredients

  • 8 ounces smoky bacon
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon red pepper flakes
  • 1 cup dried black-eyed peas, soaked and drained
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2 scallions, chopped
  • 1 cup long-grain white rice, hot, cooked (or grits or brown rice, if preferred)

Preparation

  • Chop the bacon in ½-inch pieces and line a plate with a double layer of paper towels.
  • Place a large pot over medium heat and let it heat for a minute, then sprinkle the bacon in the pan. Let the bacon cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the bacon to the paper-lined plate.
  • Pour the rendered bacon fat into a cup, then measure 2 tablespoons to return to the pan.
  • Place the pot over medium-high heat and add the onion, bell pepper, garlic and red pepper flakes, and stir. Bring to a sizzle, then reduce the heat to medium-low and cook for about 10 minutes, until the vegetables are softened.
  • Add the soaked black-eyed peas, stock, bay leaf, thyme and salt, and raise the heat to high to bring to a boil. Reduce the heat to low and cover, adjusting the heat to maintain a simmer. Cook for about 35 minutes, until the peas are tender.
  • Stir in the scallions and serve over cooked rice.

Serving Suggestion

  • Serve with Southern-style vegetables, like stewed okra and tomatoes or collard greens. Greens are purported to bring wealth in the new year, along with the good luck from the peas!

Nutritional Information

350 calories, 18 g. fat, 25 mg. cholesterol, 660 mg. sodium, 36 g. carbohydrate, 4 g. fiber, 10 g. protein

Tags: #recipes, #coopkitchen
 
Holiday Brisket with Tomatoes and Onions
Wednesday, December 24, 2025
By NCG's Co+op Kitchen - grocery.coop

Serve a crowd with this delectable brisket, which is slowly braised in a mushroom-infused tomato sauce to tender, savory perfection. Cook it in the oven or make it in a slow cooker.

Total Time: 4 hours; 40 minutes | Servings: 8-10

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 pounds brisket, trimmed
  • 1/2 ounce dried shiitake mushrooms
  • 2 bay leaves
  • 1 cup boiling water
  • 3 tablespoons extra virgin olive oil
  • 1 cup white wine
  • 2 cups beef stock
  • 15 ounces canned diced tomatoes, with juice
  • 4 large onions, thinly sliced
  • 4 cloves garlic, chopped

Preparation

  • In a small bowl, combine paprika, salt, oregano and pepper. Rub the seasonings all over the brisket.
  • In a medium heatproof bowl, cover the dried mushrooms with the boiling water and set aside until softened, about 20 minutes. Remove the mushrooms from the soaking liquid, and reserve the liquid. Squeeze out any extra liquid and coarsely chop the mushrooms.
  • Preheat the oven to 350 F.
  • Place a large ovenproof pot or Dutch oven over medium-high heat and drizzle in the olive oil. Add the brisket, fat side down, and cook over until well-browned, about 8 minutes per side. Transfer the brisket to a platter and pour off any excess fat. Add the white wine and beef stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom (discard that). Scrape up the browned bits from the bottom of the pot and stir in the tomatoes, mushrooms and bay leaves.
  • Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover, spoon the onions on top of the brisket and cook for about 1 hour to brown the onions. Cover and braise for about 2 hours, or until the meat is fork tender.
  • Transfer the brisket to a carving board and cover loosely with foil. Simmer the sauce for a few minutes on the stovetop, to thicken slightly. Adjust salt and pepper to taste. Discard the bay leaves.
  • Carve the brisket across the grain into ½-inch-thick slices and serve topped with onions and sauce.

Serving Suggestion

  • There’s ample sauce in this dish, so serve with cooked noodles, rice or dinner rolls to mop it up.

Nutritional Information

550 calories, 39 g. fat, 125 mg. cholesterol, 470 mg. sodium, 9 g. carbohydrate, 2 g. fiber, 36 g. protein

Tags: #recipes, #coopkitchen