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Posts with tag: "#recipes"
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
 
Grilled Pear Salad w/ Strawberries and Chevre
Wednesday, April 29, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Berry season has started to roll in and this quick spell on the grill draws out the sweetness in this delightful spring salad.

Total Time: 15 minutes | Servings: 6

Ingredients

  • 1 clove garlic, pressed
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey, to taste
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon for pears
  • 1/2 teaspoon salt
  • 1 4-oz. package mixed greens, washed and dried
  • 3 large bosc pears, sliced
  • 1 tablespoon fresh lemon juice, for pears
  • 2 cups strawberries, halved
  • 2 oz. chevre cheese, crumbled
  • 1/4 cup toasted walnuts, coarsely chopped
  • Cracked black pepper

Preparation

  • In a jar, combine the garlic, balsamic vinegar, honey, 1/4 cup olive oil and salt. Shake well to mix.
  • Preheat the grill or a grill pan. Cut the pears into quarters vertically, then cut out the stems and cores. Toss pears with lemon juice in a large bowl. When the grill is ready, drizzle the remaining olive oil on the pears, then place the slices, cut-side down, on the grill. Turn when marked, about 1–2 minutes. When both cut sides are marked, transfer to the bowl.
  • Spread the mixed greens on a platter, then top with cooled pears, strawberries, chevre and walnuts. Grind pepper over salad to taste. Drizzle with dressing and serve immediately.

 

Nutritional Information

220 calories, 17 g. fat, 5 mg. cholesterol, 250 mg. sodium, 18 g. carbohydrate, 6 g. fiber, 4 g. protein 

Tags: #recipes, #coopkitchen
 
No-Bake Granola Bars
Wednesday, April 22, 2026
By By: NCG's Co+op Kitchen - grocery.coop

Get the kids into the kitchen with this easy, no-bake treat. Using a “plain” granola, like honey-oat, will let the additions of pumpkin seeds and raisins shine. 

Total Time: 20 minutes; 10 mintues active | Servings: 6

Ingredients

  • 1/2 teaspoon canola oil
  • 1 1/2 cups plain granola
  • 1/2  cup pumpkinseeds (pepitas), raw
  • 1/2 cup raisins, or other dried fruit
  • 1/4 cup honey
  • 1/4 cup light brown sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter, smooth

Preparation

  • Line an 8-inch square baking pan with parchment paper and lightly oil it. Reserve.
  • In a medium saucepan, place the pumpkinseeds. Over a burner set to medium-high heat, swirl the pan until the pumpkinseeds start to pop and smell toasty. Dump the seeds in a large bowl and add the granola and raisins. Toss to mix.
  • In the same pan, combine the honey and brown sugar and place over medium heat. Stir until the sugar is dissolved, then boil for 1 minute. Remove from heat and add the vanilla, salt and peanut butter and stir until smooth. Pour over the granola mixture and use a wooden spoon to toss and stir until well-coated.
  • Scrape into the prepared pan and press flat. Rub a little oil on your palms so you can use them to press the mixture flat without it sticking.
  • Let cool or refrigerate for at least an hour.
  • Invert the pan on a cutting board and peel off the paper. Use a knife to cut 4-by-4 to make 16 squares.

 

Nutritional Information

130 calories, 6 g. fat, 0 mg. cholesterol, 110 mg. sodium, 19 g. carbohydrate, 2 g. fiber, 3 g. protein

Tags: #recipes, #coopkitchen