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Posts with tag: "#coopkitchen"
Hearty Beef and Sausage Lasagna
Monday, December 01, 2025
By NCG's Co+op Kitchen - grocery.coop

This is a classic lasagna, loaded with beefy tomato sauce and creamy ricotta. The Italian sausage adds a spicy, herbal flavor that friends and family will love.

Total Time: 2 hours; 1 hour active | Servings: 12

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound Italian sausage, crumbled
  • 1/2 pound ground beef
  • 1 teaspoon salt
  • 25 ounces tomato puree
  • 1 14.5-ounce can diced tomatoes
  • 1 teaspoon dried oregano
  • 2 pounds part-skim ricotta cheese
  • 3 ounces (1 1/2 cups) grated Parmesan cheese, divided
  • 2 large eggs, lightly beaten
  • 1 pound lasagna noodles, uncooked
  • 1 cup shredded mozzarella cheese

Preparation

  • Preheat oven to 400⁰F. Put on a large pot of salted water to boil for cooking the noodles.  Prepare a 9 x 13-inch baking pan by lightly oiling it. In a large pot, heat the olive oil and add the onions. Cook over medium high heat until softened and golden, about 10 minutes. Add the garlic, sausage, beef and salt, and increase the heat to high, stirring to crumble and brown the meat. When the meat is cooked, add the tomato puree, diced tomatoes and oregano. Bring to a boil, stirring, then reduce the heat to low and simmer until thick, about 10 minutes.
  • Cook enough noodles to make four layers of pasta in the pan—either 12 or 16 noodles, depending on their size. Undercook the noodles by 3 minutes; they will finish cooking when the lasagna is baked.
  • Meanwhile in medium bowl, combine ricotta cheese, 1 cup Parmesan cheese and eggs. Mix well.
  • Spread 1 cup sauce over the bottom of the 9 x 13-inch baking dish. Arrange 3-4 lasagna noodles in single layer. Spread 2 cups of the ricotta cheese mixture over noodles; dollop on 1 1/2 cups of spaghetti sauce. Arrange more noodles in single layer; press lightly into sauce. Top with 2 cups ricotta mixture, and 1 1/2 cups sauce, then place remaining noodles on top, pressing to make the noodles level. Spoon the remaining 2 cups of ricotta mixture over the noodles, cover with noodles, then cover with the remaining sauce, making sure to cover all the pasta completely. Sprinkle the mozzarella and remaining 1/2 cup Parmesan over the sauce.
  • Bake 45 minutes or until the cheese is browned and the sauce is bubbling.  Let stand 10 minutes before cutting.

Serving Suggestion

  • Serve this hearty lasagna with steamed broccoli and a green salad. 

Nutritional Information

477 calories, 26 g. fat, 142 mg. cholesterol, 843 mg. sodium, 34 g. carbohydrate, 2 g. fiber, 27 g. protein

Tags: #recipes, #coopkitchen
 
Sweet Potato Bread
Sunday, November 30, 2025
By NCG's Co+op Kitchen - grocery.coop

Sweet potatoes show off their versatility in this deliciously moist sweet bread, where traditional pumpkin bread spices are equally at home.

Total Time: 15 minutes active, plus 1 hour for baking | Servings: 1 loaf

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup mashed cooked sweet potatoes
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/3 cup water

Preparation

  • Preheat oven to 350 degrees F. Oil a 9 x 5 loaf pan.
  • In a mixing bowl, whisk the flour, baking soda, salt, allspice and cinnamon together.
  • In a separate mixing bowl, beat the sugars and vegetable oil until the sugars are dissolved and smooth. Add the vanilla and mashed sweet potatoes and blend well. Stir in half of the flour mixture. Add the water and eggs and stir well. Add the remaining flour mixture and blend well. Pour into the loaf pan and bake for about 1 hour. Test for doneness by poking the center of the loaf with a skewer or toothpick. The skewer should come out clean. Let the loaf rest for about 15 minutes before turning it out of the pan.

Serving Suggestion

  • This quick bread goes well with milk, chai tea or coffee as a mid-day treat. Try a slice with a smear of cream cheese and some fresh fruit for breakfast.

Nutritional Information

Calories: 286, Fat: 12 g, Cholesterol: 42 mg, Sodium: 221 mg, Carbohydrate: 42 g, Dietary Fiber: 2 g, Protein: 4 g

 
Tags: #recipes, #coopkitchen
 
Smoked Turkey Pasta Salad
Saturday, November 29, 2025
By NCG's Co+op Kitchen - grocery.coop

A quick and tasty pasta salad that 's easy to make after a busy day. Great with crusty bread and a leafy salad.

Total Time: 25 minutes | Servings: 4-6

Ingredients

  • 1/2 pound penne pasta, uncooked
  • 1/4 pound deli-sliced smoked turkey, cut into strips
  • 10 green beans, cut in half and steamed
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/2 cup grated Parmesan cheese
  • 1 cup Caesar salad dressing
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons pine nuts

Preparation

  • Cook pasta in salted boiling water until al dente. Rinse, drain, and let cool.
  • In a large bowl, mix the smoked turkey, green beans, red and yellow bell peppers and red onion together with the cooled pasta.
  • Add the Parmesan cheese and Caesar salad dressing and toss gently. Garnish with parsley and pine nuts.

Serving Suggestion

  • Goes great with crusty breads and your favorite leafy green salad.

Nutritional Information

Per Serving: 407 calories, 23 g. fat, 19 mg. cholesterol, 33 g. carbohydrate, 2 g. dietary fiber, 13 g. protein, 568 mg. sodium

 
Tags: #recipes, #coopkitchen
 
Quick Black Bean Enchiladas
Friday, November 28, 2025
By NCG's Co+op Kitchen - grocery.coop

These hearty, cheesy bean enchiladas are a dinner fan favorite and make perfect leftovers.

Total Time: 50 minutes; 20 minutes active | Servings: 8

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 24-28 oz. enchilada sauce
  • 2 cans black beans, cooked, drained
  • 1 cup frozen corn
  • 1 teaspoon dried oregano
  • 24 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Chopped avocado, cilantro, sour cream (optional)

Preparation

  • Lightly oil a 9x13 baking pan, and preheat the oven to 375°F.
  • Drizzle olive oil in a large saute pan and place over medium-high heat. Add the onions and stir until they start to sizzle. Reduce the heat to low, and stir occasionally for about 10 minutes.
  • Pour the enchilada sauce in a 1-quart pot. Place over medium-high heat and bring to a boil, then reduce the heat to a simmer. Stir the beans and corn into the sauteed onions and stir in 1/2 cup of the enchilada sauce. Stir in the oregano.
  • Place the pot of sauce next to the prepared pan. Warm the corn tortillas, wrapped in damp paper towels, in the microwave for 30–40 seconds, or steam a few at a time in a steamer basket. Let cool slightly. Dip each corn tortilla in sauce, then measure about 1/4 cup of the bean mixture into each tortilla. Roll up the tortilla and place in the prepared pan, tucking the filled rolls tightly alongside each other in two rows.
  • Pour the remaining sauce evenly over the rolls. Spread gently with the back of a spoon. Sprinkle the cheese over the enchiladas.
  • Bake for 30 minutes, until the cheese is melted and golden brown.
  • Serve hot. If desired, top with avocado, cilantro or a dollop of sour cream.

Serving Suggestion

  • Serve these easy enchiladas with a side of rice or quinoa, mixed with tomatoes, corn and olive oil.

Nutritional Information

460 calories, 15 g. fat, 25 mg. cholesterol, 490 mg. sodium, 63 g. carbohydrate, 12 g. fiber, 20 g. protein 

Tags: #recipes, #coopkitchen
 
Thanksgiving Slaw
Thursday, November 27, 2025
By NCG's Co+op Kitchen - grocery.coop

This easy, side dish features bright color and flavor and comes together in minutes. It’s also a great make ahead dish.

Total Time: 20 minutes | Servings: 4-6

Ingredients

  • 1/2 bunch Tuscan kale 
  • 8 large Brussels sprouts 
  • 3 cups shredded red cabbage 
  • 1 medium carrot, shredded
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup dried cranberries

Preparation

  • Tear the leaves of the kale away from the stems. Roll up the stacked leaves, and slice thinly crosswise. Slice Brussels sprouts crosswise thinly. Slice red cabbage in half, and then cut crosswise into thin slices to make three cups. Shred the carrot, and combine all the veggies in a large bowl.
  • In a cup, combine the olive oil, vinegar, maple syrup, salt and pepper. Whisk together, then pour over the veggies. Add the dried cranberries, and toss to mix.

Serving Suggestion

  • This bright, delicious dish makes a fine addition to any Thanksgiving menu. The sturdy kale, cabbage and Brussels sprouts make it a great side to your potluck repertoire, too.

Nutritional Information

 

 
Tags: #recipes, #coopkitchen