Littleton Food Coop

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(603) 444-2800

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February Recipes from Cooking With Chad

February 24, 2020 By Littleton Food Co-op

Stuffed Orange Peppers

Serves 6

Ingredients

6 orange bell peppers, tops and core removed
1 pound ground turkey
1/3 cup chopped onion
1 (14.5oz) can diced tomatoes
½ cup brown rice or other whole grain
½ cup water or stock
1 cup shredded cheese

Directions

Preheat oven to 350 degrees
Heat a large skillet over medium-high heat. Cook turkey and onion in skillet until browned and crumbly, about 5-7 minutes. Drain any grease off.
Stir tomatoes, grain, water/broth into turkey mixture, cover and simmer for a few minutes to soften the grain and absorb most of the liquid. Stir in the shredded cheese during the last few minutes.
Stuff each pepper with the mixture and place peppers in a baking dish and cover with aluminum foil
Bake until cheese is melted and heated through, 25-35 minutes


Heart-Healthy Tuna & White Bean Salad

Makes 4 Servings

Ingredients
2 6-ounce cans of tuna, packed in water
1 15-ounce can navy beans, rinsed and drained
1-2 medium red bell peppers
1 cup cherry tomatoes, halved
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon olive oil
10 basil leaves, thinly sliced
Salt and pepper to taste

Directions
Drain the tuna and place in a mixing bowl. Add the beans, tomatoes and season with salt and pepper. In a separate bowl, combine the vinegar, mustard and oil.
Whisk together and add to the tuna mixture and toss. Season with basil and toss again.


Roasted Beet, Avocado and Citrus Salad

Serves 4-6 as a side

Ingredients

Dressing
2 Tbsp orange juice
1 tsp Dijon mustard
2 Tbsp honey
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
Salt and pepper to taste

Salad
4 medium beets (multiple varieties if possible)
2 naval oranges
2 tangelos
2 cara cara oranges
2 blood oranges
2 avocados
1/3 cup crumbled feta or goat cheese
1/3 cup coarsely chopped pistachios
Optional: fresh basil

Directions
Start with the dressing and whisk all ingredients together in a bowl except the olive oil.
Slowly drizzle in olive oil while whisking. Pour dressing in mason jar or other container and keep in refrigerator until ready to use
Roast your beets. Preheat oven to 400 degrees. Rub olive oil on washed beets and wrap in foil and place on a pan. Roast for 40-60 minutes, depending on the size of the beets.
When done, you will be able to insert a sharp knife into the middle. Once roasted, peel and slice beets. Mix with a tablespoon of the dressing to keep them from sticking
together and refrigerate while you make the rest of the salad
Thinly slice the avocados and section the citrus into slices
On a large platter or serving bowl, layer with beets, citrus and avocado.
Top with cheese (if desired) and nuts. Add fresh chopped basil if desired and serve with the dressing. Enjoy!


Breakfast or Dessert Fruit Tart

Makes 3 (4/75-inch) tarts, or 1 (9-inch) pie

Ingredients

Crust (Option 1)
1 ½ cups cashew halves and pieces (unsalted)
1 cup raisins, dried dates, or dried apricots (or other sticky fruit)
1 teaspoon vanilla extract
¼ teaspoon salt to taste

Crust (Option 2)
1 ½ cups rolled oats
4 Tbsp coconut oil
3-4 Tbsp water
1 Tbsp honey

Filling
¾-1 cup vanilla honey Greek yogurt
2 (6oz) pkgs raspberries
Optional Toppings:
Drizzle of honey
Powdered sugar
Fresh mint

Directions
For the Crust:
In a food processor, pulse together cashews, dried fruit, vanilla and salt. It’s ready when the cashews have broken down and the mixture sticks together when squeezed.
Grease 3 (4.75- inch) round tart pans or 1 (9-inch) pie pan and press dough into the bottom and sides.
Freeze for 30 minutes- 1 hour

For the Filling:
Remove the tarts/pic pan from the freezer
Divide the yogurt evenly between the 3 tarts or put it all in the pie pan
Top with raspberries and any additional toppings
Serve immediately

Filed Under: cooking with chad, The Cooperative Times

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2021
Partners of the Month

January
Healthy Food Access Fund

February
Mt. Eustis Ski Hill

March
Organized Acts of Kindness for Seniors (OAKS)

April
Ammonoosuc Community Health Services

May
Littleton Area Senior Center

June
Boys and Girls Club of the North Country

July
The Bancroft House - A Family Sanctuary

August
Above the Notch Humane Society

September
Copper Cannon Camp

October
Littleton Co-op Community Fund

November
Local Food Pantries

December
Second Chance Animal Rescue



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News & Updates

News & Updates

LittletonCoopLittleton Food Co-op@LittletonCoop·
January 9, 2021

Our Citrus Sale is happening now! Get a great deal on oranges and grapefruit by the case, through Thu 1/14/21.

LittletonCoopLittleton Food Co-op@LittletonCoop·
December 29, 2020

Yesterday evening we learned that one of our employees tested positive for COVID-19. Full details here: https://www.littletoncoop.com/psa110920https://www.littletoncoop.com/psa122820/

LittletonCoopLittleton Food Co-op@LittletonCoop·
December 9, 2020

The Floating Member Discount is back! From December 11 thru 17 2020, Co-op Members Save 10% on eligible items during one shopping trip. YOU pick the day to save! Standard restrictions apply so see the Service Desk if you have questions.

LittletonCoopLittleton Food Co-op@LittletonCoop·
November 30, 2020

Don't forget to pre-order your holiday roast! Stop by the Meat Department or give us a call at 603-444-2800.

43 Bethlehem Road· On the corner of Cottage St and Rte 302· Exit 41 off I-93· 603-444-2800
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