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Red Beans and Rice Soup with Collards
Monday, November 09, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Red beans and rice is a Louisiana classic with influences from French, African, Spanish, Native American and Haitian cuisine. It is usually made by stewing red beans with pork and then serving over rice. This vegetarian soup adds loads of vegetables to the familiar flavors of red beans and rice.

Total Time: 1 hour; 20 minutes; 20 active minutes | Servings: 8

Ingredients

  • 2 cups dried kidney beans, rinsed, soaked overnight and drained
  • 4 cups vegetable stock, plus 2 cups water
  • 2 whole bay leaves
  • 1/2 cup short-grain brown rice
  • 1 cup water
  • 1 medium green bell pepper, chopped
  • 1 medium zucchini, quartered and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 bunch collard greens, chopped
  • 2 celery ribs, chopped
  • 15-ounce can diced tomatoes, with juices
  • 2 teaspoons dried thyme
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

  • Place soaked beans in a large pot and add the vegetable stock, bay leaves, and 2 cups water. Bring to a boil over medium-high heat and lower the heat to medium-low to keep at a simmer. Cover the pot and cook for about 1 hour, until the beans are tender.
  • While the beans cook, bring 1 cup water to a boil in a small pot. Add the rice and reduce heat to low. Cover and cook for 30 minutes, until the water is absorbed. Remove from heat and let stand, covered.
  • When the beans are soft, add the green pepper, zucchini, onion, garlic, collards, celery, tomatoes, thyme, pepper flakes, salt, and pepper. Add in the cooked rice. If more water is needed, add it now. Raise the heat and bring to a boil, then reduce to medium-low and cover. Cook until the vegetables are tender, about 10 minutes. Adjust seasoning to taste.

Nutritional Information

250 calories, 1.5 g. fat, 0 mg. cholesterol, 490 mg. sodium, 50 g. carbohydrate, 10 g. fiber, 13 g. protein

Tags: #recipes, #coopkitchen
 
Multicooker Pot Roast
Tuesday, November 03, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Pot roast with potatoes and carrots is comfort food for many people. It can also take a few hours to slowly braise on the stove. Electric pressure cookers make it possible to have a hearty meal in under an hour and a half. Cornstarch thickens the gravy, making it gluten free, too.

Total Time: 1 hour; 15 active minutes; 20 active minutes | Servings: 4

Ingredients

  • 1 tablespoon avocado oil
  • 1 1/2 pounds beef chuck roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup onions, chopped
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 10 new potatoes, halved
  • 2 large carrots, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • Salt to taste

Preparation

  • Set multicooker to sauté.
  • Add oil to the pot. Salt and pepper the roast and place in the pot. Brown roast on both sides, then transfer to a plate. To the pot, add onion and stir. Add the stock, tomato paste, thyme and bay leaf, then return the roast to the pot. Lock and select high pressure (or stew) for 40 minutes.
  • After 40 minutes, turn off the pot and let release naturally for 10 minutes. Remove the roast and put it on a plate. Add potatoes and carrots to the pot at high pressure (or steam) for six minutes. Then use quick release.
  • Transfer the vegetables to platter. Strain the liquids in the pot and remove any excess fat on the surface, if needed. Take out a half cup or so of the beef liquids and let cool slightly, then whisk in the arrowroot. When smooth, stir into the hot liquids in the pot and set to saute. Stir constantly until the juices are thickened. Taste for salt and if needed, season with salt and pepper.
  • Serve gravy over pot roast and vegetables.

Nutritional Information

570 calories, 35 g. fat, 115 mg. cholesterol, 580 mg. sodium, 28 g. carbohydrate, 4 g. fiber, 36 g. protein

Tags: #recipes, #coopkitchen
 
Persimmon Upside Down Yogurt Cake
Tuesday, October 27, 2026
By By: NCG's Co+op Kitchen - grocery.coop

If you're craving something cozy and orange, try this persimmon cake.

Total Time: 1 hour; 20 active minutes | Servings: 8

Ingredients

  • 8 tablespoons, or 1 stick, butter, divided
  • 1/2 cup light brown sugar
  • 2 ripe fuyu persimmons, peeled and thinly sliced
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt

Preparation

  • Preheat the oven to 350 F. Place half of the butter in a 9-inch springform cake pan. Place the pan in the oven for 2 minutes to melt the butter. Spread the melted butter evenly over the bottom of the pan, and then sprinkle the brown sugar evenly over the butter. Place the persimmon slices in overlapping concentric circles on the mixture, and then set the pan aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk to mix.
  • In a stand mixer or a bowl with an electric mixer, beat the remaining half stick of butter until creamy. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs until smooth; scrape down and beat briefly. Beat in the flour mixture, and when the flour is just incorporated, beat in the yogurt until smooth.
  • Dollop the batter evenly over the persimmon, spreading it evenly to the edges of the pan. Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out with no wet batter attached.
  • Cool the cake for 5 minutes on a rack, then run a thin knife around the cake to loosen. Remove the pan. Place a plate on top of the cake and use hot pads to hold the plate tight to the cake as you flip to invert the cake. Carefully remove the bottom of the pan.

Nutritional Information

330 calories, 13 g. fat, 80 mg. cholesterol, 190 mg. sodium, 49 g. carbohydrate, 1 g. fiber, 5 g. protein

Tags: #recipes, #coopkitchen
 
Kielbasa Soup with Olives
Tuesday, October 20, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Savor the spicy flavor of kielbasa, along with a kick of pickles and olives, in this soup inspired by solyanka. This easy soup makes great use of pantry staples for a combination that packs a beefy flavor.

Total Time: 40 minutes; 35 active minutes| Servings: 6

Ingredients

  • 4 slices bacon, chopped
  • 1 pound kielbasa, sliced
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large carrot, grated
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 2 bay leaves
  • 1/2 cup dill pickles, chopped, plus 2 tablespoons pickle juice
  • 1/2 cup pitted green olives, sliced
  • 4 cups low-sodium beef broth
  • 1/2 cup fresh dill, coarsely chopped
  • Sour cream (optional)

Preparation

  • Line a large plate with a double layer of paper towels and reserve.
  • Place a large pot over medium heat, then sprinkle in the chopped bacon. Stir and cook until browned and crisp, then use a slotted spoon to move the bacon pieces to the paper-lined plate.
  • In the bacon fat, sprinkle the kielbasa slices and stir until browned, about 4 minutes. Move to plate with bacon.
  • Add the onion, celery and carrot to the pot and stir, scraping up any browned bits, and reduce the heat to medium low. Stir occasionally until soft, about 5 minutes. Move the vegetables to one side of the pan and spoon the tomato paste on the open space, scrape and stir until bubbling and slightly darkened. Add the paprika, allspice, bay leaves, pickles and juice, olives and beef broth and bring to a boil. Reduce to simmer for 5 minutes or so, until vegetables are tender. Stir in the reserved bacon and kielbasa and simmer until hot.
  • Add more pickle juice, if desired. Serve sprinkled with fresh dill and a dollop of sour cream, if desired.

Nutritional Information

360 calories, 28 g. fat, 60 mg. cholesterol, 1230 mg. sodium, 16 g. carbohydrate, 4 g. fiber, 13 g. protein

Tags: #recipes, #coopkitchen
 
Maple-sage Roasted Vegetables
Monday, October 12, 2026
By By: NCG's Co+op Kitchen - grocery.coop

For plant-based comfort food, you can’t beat a pan of butter-soft roasted squash and root vegetables. Maple syrup and earthy sage are flavors used frequently in Indigenous food traditions.

Total Time: 50 minutes; 20 active minutes| Servings: 6

Ingredients

  • 4 cups winter squash (about 3 pounds)
  • 4 medium parsnips, peeled
  • 1 pound sweet potatoes, peeled
  • 2 tablespoons Field Day olive oil
  • 2 tablespoons fresh sage, minced
  • 1/2 teaspoon salt
  • 2 tablespoons Field Day maple syrup
  • 2 tablespoons Field Day apple cider vinegar

Preparation

  • Preheat the oven to 425 F.
  • Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
  • Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes.
  • While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.

Nutritional Information

280 calories, 5 g. fat, 0 mg. cholesterol, 220 mg. sodium, 59 g. carbohydrate, 11 g. fiber, 4 g. protein

Tags: #recipes, #coopkitchen