View Cart
Watermelon-Strawberry Lime Cooler
Monday, May 25, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Cool off with a great pink slushy combo: watermelon, frozen strawberries, touch of lime & a sprig of mint gives it a twist.

Total Time: 5 minutes | Servings: 2

Ingredients

  • 1 cup frozen strawberries
  • 4 cups cubed watermelon, seeds removed
  • 2 tablespoons fresh lime juice
  • Mint sprigs, for garnish

Preparation

  • In a blender, combine the watermelon and strawberries. Add the lime juice and puree. Serve immediately with mint sprigs for garnish.

Nutritional Information

222 calories, 1 g. fat, 0 mg. cholesterol, 8 mg. sodium, 56 g. carbohydrate, 4 g. fiber, 4 g. protein

Tags: #recipes, #coopkitchen
 
Southern BBQ Burgers
Tuesday, May 19, 2026
By By: NCG's Co+op Kitchen - grocery.coop

A fine addition to any burger—a tasty combination of beef, Andouille sausage, black beans and barbecue sauce!

Total Time: 20 minutes | Servings: 4-6

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 pound ground Andouille sausage (remove casings if purchased as links)
  • 7 1/2 ounces (or 1/2 of a 15-ounce can) black beans, rinsed and drained
  • 2 ounces (or 1/2 of a 4-ounce can) mild green chilies, diced
  • 1/4 cup of your favorite barbecue sauce
  • Salt to taste

Preparation

  • In a large mixing bowl, roughly mash the black beans with the back of a spoon or potato masher.
  • Add the rest of the ingredients and mix thoroughly.
  • Make 4-6 patties and pan fry 4-6 minutes per side in a large skillet over medium heat (lightly oiled or sprayed), or cook on a grill until internal temperature reaches 170°F.

Nutritional Information

457 calories, 12 g. fat, 99 mg. cholesterol, 36 g. carbohydrate, 10 g. dietary fiber, 32 g. protein, 676 mg. sodium

Tags: #recipes, #coopkitchen
 
Scrambled Egg and Ricotta Tartines
Saturday, May 16, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Take scrambled eggs and toast to another level by mixing ricotta and parmesan to spread on toasted, rustic bread, covering it with softly scrambled eggs, then crowning it all with caramelized scallions. Breakfast, or even lunch, just got a whole lot more interesting.

Total Time: 25 minutes; 15 mins active | Servings: 2

Ingredients

  • 4 large scallions, cut in 4-inch lengths
  • 4 garlic cloves, sliced
  • 2 tablespoons unsalted butter
  • 1 teaspoon apple cider vinegar
  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 teaspoon fresh lemon zest
  • 4 large eggs
  • Pinch of salt and pepper
  • 2 large slices of rustic bread
  • Olive oil

Preparation

  • Warm the butter in a medium saute pan over medium heat, then add the scallions and garlic. When the scallions start to sizzle, cover the pan and turn to medium-low heat. Cook for 10 minutes, until the scallions are very soft and golden brown. Stir in vinegar and cook for a few additional seconds.
  • While the scallions cook, mix the ricotta, parmesan and lemon zest in a medium bowl and reserve. Whisk the eggs with salt and pepper. Toast the bread.
  • When the scallions are ready, transfer to a plate and keep warm. In the same pan, drizzle a little oil and place it over medium heat. Add the eggs and scramble, stirring and turning until softly cooked.
  • Place a slice of toast on each of two plates. Spread the toast with half of the cheese mixture, then top with half of the scrambled eggs. Divide the scallions between the two and serve.

 

Nutritional Information

640 calories, 43 g. fat, 525 mg. cholesterol, 580 mg. sodium, 26 g. carbohydrate, 3 g. fiber, 38 g. protein

Tags: #recipes, #coopkitchen
 
Avocado and Black Bean Salad
Tuesday, May 12, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Avocados are the star of this colorful salad. With black beans and queso fresco, the salad is perfect for a side and has enough heft to serve as a light lunch.

Total Time: 10 minutes | Servings: 4-6

Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1/4 cup slivered red onions
  • 4 ounces queso fresco, crumbled
  • 1 clove garlic, pressed
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 large avocados, diced

Preparation

  • In a large bowl, combine the black beans, grape tomatoes, red onions and queso fresco. Toss to mix.
  • In a medium bowl, combine the garlic, lime juice, olive oil and salt and whisk to combine.
  • Add the diced avocado to the black bean mixture, then pour the lime juice mixture over it. Toss to mix and serve.

 

Nutritional Information

290 calories, 20 g. fat, 15 mg. cholesterol, 350 mg. sodium, 19 g. carbohydrate, 7 g. fiber, 9 g. protein

Tags: #recipes, #coopkitchen
 
Lemon Curd Blossoms
Monday, May 04, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Tender, buttery cookies get an upgrade with the addition of lemon curd into the center of each cookie like a spot of sunshine—perfect for a special Mother’s Day treat.

Total Time: 30 minutes; 20 mins active | Servings: 18

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup lemon curd, jarred

Preparation

  • Preheat the oven to 375 F. Line two baking sheets with parchment and reserve.
  • In a stand mixer with the batter paddle, or a large bowl with an electric mixer, cream the butter. When fluffy, add the powdered sugar and beat until well-mixed and light, scraping down as needed. Beat in vanilla.
  • In a cup, stir the flour and salt. Add to the butter mixture and mix until a dough is formed.
  • Scoop 2 teaspoon-sized portions of dough and roll between your palms to form balls. Place on the sheet pans with 2 inches of space between them. Flatten each ball slightly with your palm.
  • Bake for 12 minutes or until lightly golden around the edges.
  • Take out and use the screw top from a bottle of olive oil or your thumb to press an indentation in each one. Transfer to a rack.
  • Measure ½ teaspoon portions of lemon curd and place in the indentations of the warm cookies; swirl to fill the round.

 

Nutritional Information

90 calories, 6 g. fat, 25 mg. cholesterol, 35 mg. sodium, 9 g. carbohydrate, 0 g. fiber, 0 g. protein

Tags: #recipes, #coopkitchen