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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

10 Great Valentines Day Gifts You Can Get at the Co-op!

February 13, 2020 By Littleton Food Co-op

Need a last minute gift for your Valentine? We’ve collected together some special ideas, all of which you can buy right here at the co-op!

1.) Pamper someone with lotions, bubbles, face masks, and jewelry.

2.) Pucker up and pick up a bottle of fruit-infused brew to share with your sweetie.

3.) Need something to go with that bottle of beer or wine? Check out our wonderful local cheeses.

4.) Bring home a beautiful bouquet of roses, or a colorful custom flower arrangement made by Deeper Roots.

5.) Create a romantic mood with candles – we have lots of pretty colors and heartwarming scents to choose from.

6.) Chocolate is always appreciated! Make it high quality and fair trade with a bar of Tony’s Chocoloney.

7.) Did you know that mead is the traditional drink for newly married couples? That’s where the word honeymoon comes from, so mead makes a very sweet gift.

8.) Show your love for your beau and for the planet with eco-friendly presents that reduce waste.

9.) Brighten their day with a pretty potted house plant. We have flowering plants as well as trendy foliage.

10.) Warm their heart with high quality coffee, tea, or hot cocoa. We have fair trade, locally roasted, and whole bean coffees as well as a huge range of lovely teas.

Filed Under: Holiday Gifts, The Cooperative Times Tagged With: Co-op, Co-op Gift Ideas, cooperative, fair trade, flowers, gift ideas, Grocery Store Gifts, Littleton Food Co-op, Littleton Food Cooperative, littleton new hampshire, north country, valentine, valentine gift ideas, valentine's day, Valentines at the co-op, white mountains

January Recipes from Cooking With Chad

January 21, 2020 By Littleton Food Co-op

Easy Overnight Oats

1 serving

Ingredients

½ cup old-fashioned oats
½ cup milk or non-dairy alternative
½ teaspoon maple syrup
¼ teaspoon vanilla extract
For serving: fruit, nuts, seeds, nut butters, coconut shavings, etc.

Directions

Combine oats, milk, maple syrup and vanilla in a mason jar or bowl. Seal with a lid and shake to mix or stir if using a bowl.

Refrigerate at least 6 hours and up to 4 days. Stir and add toppings of choice just before serving.


Homemade Falafel (With Creamy Tahini)

Makes about 18 balls. Scroll further for the Tahini recipe.

Ingredients

1 cup dried chickpeas, soaked overnight (don’t use canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking soda
avocado oil for frying

Directions

The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size.

Drain and rinse the chickpeas and add them to your food processor.

Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.

Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.

Refrigerate the mixture for 30 minutes to one hour.

Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.

Once the falafel are formed, you can cook them by your preferred method mentioned above.

How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.

How to Bake Falafel: Pre-heat your oven to 425F. Lightly or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.

Creamy Tahini

Ingredients

1 cup tahini sesame seed paste
¾ cup lukewarm water, as needed for consistency
3 cloves garlic
¼ fresh lemon juice, or to taste
¼ tsp salt, or to taste
2 tsp minced fresh parsley

Directions:

Blend all ingredients in a food processor or blender, adjusting the amount of water to desired consistency.


Tender Greens in Garlic Butter Sauce

Serves 2-3

Ingredients

1-2 tablespoons good-tasting extra virgin olive oil
1/2 medium onion, cut into 1/2-inch dice
3 large garlic cloves, minced
Salt and freshly ground black pepper
About 1-1/2 pounds fresh spinach, or chard or escarole, washed, and coarsely chopped
1/16 teaspoon of fresh ground nutmeg, or to taste
1/2 Granny Smith apple, peeled, cored and cut into 1/4-inch dice
1 tablespoon good-tasting butter

Directions

In a 12-inch straight-sided sauté pan, heat the oil over medium-high. Add the onion and sauté, stirring often, 3 minutes, or until golden. Turn the heat to medium, stir in the garlic and cook 30 seconds. Sprinkle with salt and pepper.

Turn the heat back to medium-high and quickly stir in the greens a handful at a time. As each batch wilts down add more. Stir in the nutmeg and apple.

Sauté and stir the greens 1 minute, or until wilted and tender but still bright colored. Taste them for seasoning and tenderness.

As you pull them off the heat, swirl in the butter so it barely melts. Serve the greens hot or warm.


Heart Healthy Chocolate Mousse

Serves 4

Ingredients

1 large avocado pitted and skin removed
2 ounces semi-sweet baking chocolate melted and cooled slightly
2 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened coconut milk or almond milk or nonfat milk
1 teaspoon vanilla extract
1/4 cup nonfat vanilla or plain Greek yogurt regular yogurt is fine too
Sweetener or alternative to taste

Directions

Place all ingredients except Splenda in a food processor. Pulse until smooth, wiping down the sides and stirring as needed.

Add sweetener or alternative, a little at a time, tasting in between. You may need more or less, depending on how sweet you want your mousse and which sweetener or alternative you use.

Filed Under: cooking with chad, The Cooperative Times

Beverage of the Week: Neverending Haze IPA

January 8, 2020 By Littleton Food Co-op

More and more of our beers are showing up in the paperboard packaging, which means “NO PLASTIC RINGS!” Help support the companies that are transitioning away from plastics, like Stone Brewing. Here is a description of their latest Hazy IPA offering.

This is a unique IPA! There is a lot of flavor intensity throughout this beer… especially for a 4% ABV IPA. Stone Brewing is known for big beers with ample alcohol, but we have also made beers just as flavorful at a lower ABV and this beer is a shining example. Steve Gonzalez, Senior Manager of Small Batch Brewing and Innovation has been experimenting over the last few years with some different yeast strains, especially a centuries-old – but just recently more available – Norwegian strain called Voss Kveik Ale yeast. This very warm fermented yeast produces intense orange citrus notes, which work perfectly with the intense fruit aromas and flavors of Mosaic and Citra hops. We are excited to kick off another great beer year with this new release!

Filed Under: The Cooperative Times, Uncategorized

Citrus Savvy: 5 New Tricks for Familiar Fruits

January 8, 2020 By Littleton Food Co-op

Our Annual Citrus Sale is January 10-16 2020! Come in and stock up on fresh fruit by the case – here are some recipe ideas to make the most of your purchase.

By Mandy Makinen 

Maybe you’ve made limeade, put mandarin oranges in a salad, or whipped up lemon-pepper chicken. You might even have used grapefruit in a vinaigrette, if you were feeling fancy. Original in their own time, these ideas have been around awhile for good reason, they’re simple and tasty. In that spirit, here are some suggestions for fun, easy new ways to use citrus fruit:

Thai on a lime
Sometimes an appetizer is as easy as 1, 2, 3. Try this quick snack to ward off the after-work munchies. Place each ingredient into separate small bowls or custard cups: a couple handfuls of roasted, salted peanuts; a piece of candied ginger, chopped into smaller bits; and a few very thin slices of lime cut into small wedges—about 10-12 wedges per slice, peel and all (since you eat the peel, we recommend choosing organic limes). Grab several peanuts, a little candied ginger and a lime wedge and pop them into your mouth for a flavor sensation inspired by the culinary traditions of Southeast Asia. Try it as an appetizer for a spicy Thai meal.

Orange you fancy?

You’re making dinner for your friends, you’re short on time and you realize you really should have one more dish. No problem! Peel a few oranges with a paring knife, cutting off the white layer of the orange peel, cut the orange in half across the wedges, then cut into 1/4-inch slices and spread on a platter. Scatter some very thinly sliced red onion rings on top along with a handful of whole or sliced kalamata olives. Top with a swirl or two of extra virgin olive oil, a pinch of salt and red pepper flakes. This simple-to-prepare Mediterranean salad looks and tastes gourmet.

The grapest-fruit of all
Not your grandparent’s grapefruit, nor the bitter power breakfast fruit of choice in the 1980s. No, today’s grapefruit is the greatest grapefruit to date: broiled grapefruit! Slice your grapefruit in half (horizontally, not stem to end) and sprinkle the cut side with a teaspoon of dark brown sugar and a pinch of cinnamon (if you like), then put under the broiler for 4 minutes until top is caramelized and warm, and serve! A dollop of crème fraiche makes it dessert worthy, whereas a dollop of plain Greek yogurt justifies breakfast status. It’s so good to be living in the now, isn’t it?

A zested development
Did you know that the secret behind such citrus-flavored favorites as lemon ricotta pancakes, key lime pie and lemon parmesan pasta all comes down to one word: zest? Learning to zest your citrus is an easy way to boost flavors naturally in a variety of foods. For instant tropical flair, combine tangerine zest and shredded coconut in a tasty quick bread or muffins. Invest in a simple, inexpensive zester to make the process safe and easy, then consider zesting all your citrus and freezing the zest for future use – it will keep in the freezer in an airtight plastic bag for months, ensuring the “zest” is yet to come!

Major mojo (or, it’s all coming up Cuba)
Have you noticed the success of the Cubano sandwich and the Mojito cocktail? Cuban food is where it’s at. In the spirit of this revelation, meet your new favorite condiment: mojo sauce. Blend equal parts orange and lime juice with olive oil, plenty of fresh garlic and a pinch each of cumin, salt and pepper. Serve with roasted potatoes, fried plantains, beans and rice, pork, beef, chicken, shrimp, veggies, shoe leather, houseplants, you get the idea!

This article originally appeared on Co+op Welcome to the Table

Filed Under: The Cooperative Times Tagged With: citrus, citrus flavor, Citrus Sale, Cuban food, dessert, dinner, grapefruit, how to cook, lime, littleton food coop, Littleton NH, orange, recipe, recipes, thai food, zest

Football Party Food

January 3, 2020 By Littleton Food Co-op

Sriracha Glazed Turkey Meatballs

Total Time: 40 minutes; 15 minutes active
Servings: 6 (makes 24 meatballs)
Spice up your next gathering with these amazing meatballs. Try them as an appetizer, made into sliders or atop rice.

Ingredients

Meatballs
1 pound ground turkey
3 green onions, minced
2 tablespoons minced garlic
1 tablespoon minced ginger
1 egg, lightly beaten
1/2 cup panko breadcrumbs
2 tablespoons Sriracha
1 teaspoon tamari
1/2 teaspoon ground white pepper
1 teaspoon sesame oil

Glaze
1/3 cup apricot preserves
1 to 2 tablespoons Sriracha
1 1/2 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon sesame oil

Preparation
Preheat oven to 375°F.
In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.

Serving Suggestion
Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and Sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.

Nutritional Information
275 calories, 12 g. fat, 105 mg. cholesterol, 482 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 24 g. protein


Big Game Guacamole

Total Time: 15 minutes
Servings: 4
This fabulous guacamole is simple to make and is sure to be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients
3 Haas avocados, ripe
1/4 cup diced fresh tomato (seeded)
2 tablespoons diced red onion
1 teaspoon chopped garlic (one clove)
1 tablespoon fresh squeezed lime juice (half a lime)
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
1 teaspoon fresh cilantro, minced (optional)

Preparation
Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.

Serving Suggestions
Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo.

Nutritional Information
Calories: 190, Fat: 15 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 14 g, Dietary Fiber: 9 g, Protein: 4 g


Apple Cheddar Turkey Burgers

Total Time: 30 minutes
Servings: 4
Juicy grated apples are the secret to these moist, flavorful burgers.

Ingredients
1 small and 1 medium apple
1/4 cup finely chopped onion
1 teaspoon ground sage
2 tablespoons plus 2 teaspoons Dijon mustard, divided
3/4 teaspoon salt
Fresh ground black pepper to taste
1 pound lean ground turkey
4 whole wheat buns, toasted
1 tablespoon honey
4 ounces cheddar cheese, thinly sliced

Preparation
Grate or shred the smaller apple into a large bowl. Add onion, sage, Dijon mustard, salt and a few grinds of black pepper. Mix the ingredients well, then add the turkey, and gently mix with your hands. Divide the mixture into four even portions and form patties.
Thinly slice the medium-sized apple crosswise and remove the seeds. Toast the buns. Stir the Dijon and honey together in a small bowl.
To cook the burgers, place a large skillet with a lid over medium heat and heat for about a minute. Spray or brush the pan with canola oil and add the patties. Let cook for about 5 minutes per side, uncovered, then insert an instant-read thermometer into the thickest part of the patty. When it reads 160°F, the burgers are done. (See Tips & Notes below for a grilled version.) Top each patty with a slice of cheddar, cover the skillet, and remove from the heat to allow the cheese to melt a bit. Place each patty on a bun; top with apple slices and honey-mustard spread. Serve immediately.

Serving Suggestion
Serve these cheeseburgers and with thick-cut potato chips and coleslaw or—to carry the apple theme even further—a Waldorf salad.

Tips & Notes
For a grilled version, grill the burgers for 4-6 minutes per side until cooked (an instant-read thermometer in the thickest part of the patty should read 160°F).

Nutritional Information
480 calories, 20 g. fat, 110 mg. cholesterol, 1010 mg. sodium, 46 g. carbohydrate, 7 g. fiber, 36 g. protein


Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Total Time: 50 minutes; 10 minutes active
Servings: 6
These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.

Ingredients
2 pounds sweet potatoes, washed and cut lengthwise into large wedges
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon chili flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne pepper

Jalapeño Sour Cream
1/2 cup light sour cream
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Pinch of salt

Preparation
Preheat the oven to 400° F.
In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

Serving Suggestion
These tasty wedges are the perfect accompaniment for roast turkey sandwiches, breakfast hash, or a big bowl of chili; or serve as a party snack.

Nutritional Information
247 calories, 7 g. fat, 10 mg. cholesterol, 136 mg. sodium, 45 g. carbohydrate, 7 g. fiber, 3 g. protein


Veggie Chili with Beer

Total Time: 30 minutes; 15 minutes active
Servings: 5
Veggie chili is a great dish to share with friends and family, it’s hearty and satisfying for everyone, and vegetarians will be grateful for the option. Adding beer elevates a simple chili to a rave-worthy one, great with a hunk of cornbread and, of course, a beer.

Ingredients
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon chipotle powder
1 medium yellow bell pepper, chopped
1 medium green pepper, chopped
1 large carrot, chopped
1 cup wheat beer, red ale or lager
1 14-1/2 ounce can fire-roasted tomatoes, puree
1 15-ounce can kidney beans, drained
1 teaspoon dried oregano
1/2 teaspoon salt

Preparation
In a large pot, heat the olive oil. Sauté the onion for five minutes over medium heat, until soft. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.

Serving Suggestion
Serve with a green salad, a hunk of cornbread and beer.

Nutritional Information
185 calories, 3 g. fat, 0 mg. cholesterol, 855 mg. sodium, 32 g. carbohydrate, 9 g. fiber, 7 g. protein

These recipes originally appeared on Co+op Welcome to the Table

Filed Under: The Cooperative Times Tagged With: chili, finger food, football, football game, guacamole, meatballs, party food, party recipes, recipes, snacks, superbowl, supervbowl party, tailgate party

The Only New Year’s Resolution You’ll Ever Need

December 31, 2019 By Littleton Food Co-op

By Eve Adamson

It usually goes something like this:

I will lose 20 pounds!
I will finally get in shape!
I will eat better!
I will be more environmentally conscious!
I will cook for my family more often!
I will spend more time with my family!
I will stop ordering pizza and eating fast food!
I will save more money!
I will enjoy life more!
I will be better about helping others!
I will be a better person!

Whether you scribble your resolutions into a journal or post them on the refrigerator or just repeat them to yourself in your head as the New Year approaches, you have probably made New Year’s resolutions before. According to the University of Scranton Journal of Clinical Psychology, 45% of Americans usually make New Year’s resolutions, and although 75% of resolutions are maintained through the first week, the number drops significantly with each passing week, so that by six months, barely anyone is sticking to it. A lot of people don’t even remember what their resolution was anymore by June. Bummer.

Yet, I love New Year’s resolutions. I think they are sweet signs of optimism. They prove that people still want to better themselves, and believe they can do it, no matter how many times they fail. I even think my own New Year’s resolutions are adorable. Lose 20 pounds? Aww. That’s so cute, the way I keep thinking I’m going to do that!

But every year’s experience begs the question: Why is it so hard to execute a perfectly reasonable decision to do something good for yourself, like get healthier or spend more time with people you love? The problem, says many an expert, is that our resolutions are either too various, and/or too lofty. We set too many goals and we lose track. We also set goals that are a little bit too difficult—just outside the realm of reasonable.

But what if I told you that just one simple resolution could accomplish just about every resolution I’ve listed at the beginning of this article, all in one fell swoop? Eleven resolutions in one? And what if I told you that one single resolution could actually be easy?

When you focus on one resolution instead of many and that one resolution is something you can actually do, you are about a zillion times more likely to stick with it (that’s the official statistic—a zillion).

What could this magical and powerful resolution be? Are you ready for this? It’s kind of radical, so maybe you should sit down. Here goes: This year, I will eat mostly whole food.

Wow. I know, right? You have to admire the simple elegance. This one resolution is powerful because you don’t have to think about all those other things you want to do, and yet, they will all start to happen, just because you are eating whole food. Let me explain:

I will lose 20 pounds!
The number might not be exact, but whether you need to lose 20 pounds or 10 pounds or 5 pounds or 50 pounds, you’ll start moving in the right direction when you eat mostly whole food. Whole food fills you up faster than packaged food. It’s also more nourishing, so your body feels like it actually ate a meal and you aren’t as hungry later. The more you get into the whole food habit, the more your bad eating habits will fall away; you’ll feel better, and your weight will normalize. Sure, there are overweight whole food eaters. If you eat too much whole food, then you might remain a bit broader around the middle. But while you can probably imagine eating too much candy or too many doughnuts, not very many people binge on apples or carrot sticks or home-roasted chicken with brown rice. Try it. You might find it’s the easiest way you ever lost weight.

I will finally get in shape!
When you eat whole food, you are better nourished, so you feel better, you have more energy, and you are more likely to feel compelled to move your body the way nature intended. Simple.

I will eat better!
Whole food = eating better. Done and done.

I will be more environmentally conscious!
Whole food, especially if it’s locally produced and/or organic, is much kinder and less invasive to the environment than packaged food churned out in a factory and packaged up in lots of cardboard and plastic.

I will cook for my family more often!
You can eat a lot of whole food raw, like fruits and vegetables, but you’ll likely want to cook some of it, especially in the chilly weather. Roast meat, boil and mash potatoes, steam veggies, stew fruit or bake it into pies. You don’t have to spend hours every day. Cook on the weekends and store foods for the week, or just whip up simple things during the week—a big salad, turkey soup, rice and peas. It doesn’t take long to throw a few potatoes in the microwave and broil a couple of steaks. The more you do it, the better you’ll get at it, and it really can be fun. Consider it your new hobby (you were thinking of adding, Start a new hobby to your list, weren’t you?).

I will spend more time with my family!
Eating dinner at the table with your family is one of the nicest ways to bond. Even if the teenagers complain, all you have to do is say, “No, Junior, you are not eating your dinner in your bedroom while playing that video game. Your mother needs to be able to look you in the eye for at least 15 minutes per day to make sure your brain isn’t fried.” Meanwhile, teenagers are always hungry because it’s exhausting battling all those virtual aliens and doing homework and friending people on Facebook, so they might even gulp down the vegetables. It’s win-win.

I will stop ordering pizza and eating fast food!
The more you gain a taste for real, whole food, the more the taste of cheap fast food loses its appeal. Sure, we all order a pizza every now and again, but it’s what you do most of the time that counts.

I will save more money!
Whole food is cheaper. They say it’s not, but it is. Fresh veggies and fruits are cheap in season and frozen veggies from the off season can still be your friends. Whole poultry and roasts are cheaper than pre-made frozen dinners when you figure how much meat you get for your dollar. Buy staples in bulk. Rice, beans, nuts and seeds, oatmeal, flour, even special treats like local honey and maple syrup and almond butter—the bulk bins are bargain central.

I will enjoy life more!
When you’re feeling better, losing weight, exercising more, eating better, and spending more time with your family, not to mention saving money, how can you not enjoy life more?

I will be better about helping others!
Feeding your family whole food is a great way to help others. Buying local, organic, and/or fair trade products helps others in ways you might never even consider. It’s a ripple effect.

I will be a better person!
Define better: Happier? Nicer? Healthier? If that’s what better is, then sure. Whole food will do you right.

So there you have it: One resolution. You can do that, right? Just the one. It’s all you need, and it can and will transform you if you let it. Whole food is that powerful.

Best of all, you can really stick to this one. It’s reasonable and realistic. Let’s do it together. We’re going to have a great year. I can already tell.

 

This article originally appeared on Co+op Welcome to the Table.

Filed Under: The Cooperative Times

December Recipes from Cooking With Chad

December 16, 2019 By Littleton Food Co-op

Muffin-Tin Quinoa Salmon Cakes

Recipe adapted from eatingwell.com

Serves 6

Ingredients:

2 cups cooked quinoa

2 (6 ounce) pouches pink chunk salmon, drained

½ cup finely chopped onion (1 medium)

3 Tbsp chopped fresh chives

2 cloves minced garlic

1 cup panko breadcrumbs

¾ tsp lemon-pepper seasoning

½ cup milk

2 eggs, lightly beaten

2 egg whites, lightly beaten

2 Tbsp olive oil

1 (6 ounce) container plain Greek yogurt

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper to taste

6 cups greens of choice

1 lemon, cut into wedges

Instructions:

Preheat oven to 350. In a large bowl stir together cooked quinoa, salmon, onion, 2 Tbsp of the chives, and garlic.

In another medium bowl, stir together panko and lemon-pepper seasoning. Add milk, eggs, egg white, and oil and stir until combined. Add panko mixture to salmon mixture and stir to combine well

Coat 12 muffin cups with cooking spray. Divide the mixture between all the muffin tins evenly (about a heaping 1/3 cup in each). Bake about 25 minutes until tops are golden.

While muffin cups are cooling down, make a sauce by stirring together the yogurt, mustard, lemon juice, pepper and the remaining 1 Tbsp of chives.

Serve salmon muffins on top of the greens along with a lemon wedge and lemon-mustard sauce.


Spicy Lime Black Beans

Recipe adapted from BrainHQ.com

Serves 4

Ingredients:

2 cups dried black beans

2 tsp dried oregano

1 tsp salt

2 Tbsp olive oil

1 medium white or yellow onion, chopped finely

1 red bell pepper, chopped finely

3 cloves garlic, crushed

2 tsp cumin

1 Tbsp hot sauce, chili powder or other hot seasoning to taste

Juice of 2 oranges or ¼ cup orange juice

Juice of 1 lime or another tablespoon of orange juice

1 Tbsp white vinegar

Instructions:

Rinse beans and soak overnight in cold water

When ready to cook, drain soaking water and rinse again

Put beans in a large pot with oregano, salt and 5 cups water. Bring to boil, then reduce heat to simmer and cook until beans are soft but not completely cooked – about 40 minutes.

Meanwhile, heat olive oil in a saute pan over medium heat and cook onions and peppers until soft, add chili powder, cumin, and garlic and saute another 30 seconds.

Remove cooking liquid from beans until there is about ½ inch of liquid above the beans.

Add sautéed onions and spices to beans and cook another 45 minutes more until beans are thick and cooked through.

Turn off heat and stir in orange and lime juice. Taste and salt and other spices to taste.

*For quick version use 2-15.5oz cans of drained black beans, add to pot with about 1 cup water or broth or choice. Start these to simmer while completing step 4. Add the onions and spices and cook 10 minutes or until beans are thick and cooked through, then complete step 7.


Spiced Pears and Pomegranate

Recipe adapted from Allrecipes.com

Serves 2-3

Ingredients

3 pears – peeled, cored and cut into wedges

Seeds from 1 pomegranate

1 tablespoon fresh lemon juice

2 tablespoons light brown sugar

 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons finely chopped almonds (optional)

4 sprigs fresh mint leaves for garnish (optional)

Directions

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.


Warming Carrot, Ginger and Turmeric Soup

Adapted from larencariscooks.com

Serves 4

Ingredients:

3 Carrots

1 White Onion

3 cloves garlic minced

1–inch Piece of Fresh Ginger finely grated

2 inch Piece of fresh Turmeric finely grated

4 cups Vegetable Stock

1 tbsp Lemon Juice

Canned Coconut Milk (for topping)

Black Sesame Seeds (for topping)

Instructions:

Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.

Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.

Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.

Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

Filed Under: cooking with chad, The Cooperative Times

Create a Personalized Gift Basket

December 1, 2019 By Littleton Food Co-op

Littleton Co-op is a great source for local, unique and flavorful products that delight, inspire and nourish body and soul. Create a special holiday gift basket for friends, family and co-workers by choosing a selection of items that they will enjoy!

Customization is key
The key to creating a thoughtful gift that will truly be appreciated is understanding your recipient. Is she the person you turn to for health and exercise tips? Does he always have the low-down on the latest food trends? Are they regulars at the farmers market and love local farm tours?

Make a list, check it twice
Once you have settled on a theme, brainstorm a list of complementary items, determine your budget and begin exploring the options at the co-op.

Presenting your present
Baskets are nice, but a reusable lunchbox or tote bag, mason jars, metal, wooden or ceramic bowls, even backpacks or messenger bags are practical (and reusable!) options. Or wrap your items furoshiki- style, with a pretty scarf, table linens, or a co-op t-shirt.

Gift basket ideas

  • The Foodie – Chutney, chili or curry paste, spice blends, wooden spoons and a cookbook
  • The Party Host – Fine cheeses, spiced nuts, dates and figs, fine crackers
  • The Locavore – Seasonal fruits and vegetables, jams and preserves, salsas, honey, cheeses
  • The Office Mate – Fine coffee and teas, tea infusers, biscotti, fine chocolate, utensils
  • The Health Nut – Energy bars, protein shake mix, Emergen-C, yoga mat
  • The College Student – Energy bars, trail mix, snacks, socks, Emergen-C and a co-op gift card
  • The Beauty Basket – Hair and skin care, essential oils, bath salts, aromatherapy candles

This article originally appeared on Co+op Stronger Together

Filed Under: Holiday, Holiday Gifts, The Cooperative Times

November Recipes from Cooking With Chad

November 26, 2019 By Littleton Food Co-op

Healthier Deviled Eggs

Preparing the eggs:

Place steaming basket in a pot and enough water for steaming without rising above the steam basket.

Once water is at a rolling boil, add desired number of eggs to the steam basket, cover and steam for 15 minutes. Cool eggs immediately in an ice bath or cold running water. Crack, peel and place in an airtight container until ready to fill.

Fillings:

Cut eggs in half, lengthwise and reserve cooked yolks in a separate bowl. Make one of the following filling recipes and spoon/pipet back into the egg halves. Keep refrigerated until ready to serve.

Beet & Hummus Deviled Eggs
Makes 24 halves

Ingredients
dozen hard–boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 roasted beet, peeled, quartered
1/2 cup classic hummus
salt to taste
1/3 cup crumbled feta
3 tablespoons dill

Directions
1. Puree egg yolks, roasted beet and hummus in a food processor till smooth. Season with salt.
2. Spoon or pipe into egg whites.
3. Top the deviled eggs with feta and dill. Refrigerate, covered, until serving

Crab Deviled Eggs

Makes 24 halves

Ingredients

1 dozen hard–boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup plain Greek yogurt
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Old Bay seasoning and minced fresh parsley to garnish

Directions

1. In a bowl, mash yolks. Stir in all remaining ingredients.

2. Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Avocado Deviled Eggs

Makes 12 halves

Ingredients:

2 slices bacon, diced
6 large eggs
1 avocado, halved, seeded and peeled
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
1/4 teaspoon cayenne pepper

Directions:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.

Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.

In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.

Spoon or pipe into egg whites. Refrigerate, covered, until serving.

Top with bacon and garnished with chives and cayenne pepper, if desired.


Pot Luck Picco de Gallo and Salsa

Makes about 4 cups

Ingredients
1 cup finely chopped white or red onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped, to taste
for heat
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)

Instructions
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let
it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add
more salt if the flavors don’t quite sing.
For the best flavor, let the mixture marinate for 15 minutes or several hours in the
refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid
transferring too much watery tomato juice with your pico. Pico de gallo keeps well in
the refrigerator, covered, for up to 4 days.


Chad’s Bok Choy Salad

Makes 8 servings

Ingredients

FOR THE SESAME DRESSING:

¼ cup light brown sugar
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce

FOR THE BABY BOK CHOY SALAD:

2 tablespoons olive oil
1 package ramen noodles crumbled, seasoning packet discarded
¼ cup sliced almonds
1 bunch baby bok choy sliced (5 – 6 bulbs)
1 cup of other sliced/shredded veggies (cabbage, bell pepper, carrot, etc.)
5 scallions chopped

To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

In a large bowl, combine baby bok choy, veggies, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature immediately.


Chocolate Coconut Bliss Balls

Adapted from a recipe at www.theendlessmeal.com

Ingredients

1 and ½ cups finely shredded coconut, plus extra for garnish
3 Tablespoons liquid honey (or maple syrup)
3 Tablespoons coconut oil, melted
½ teaspoons vanilla extract
½ cup good quality, dark chocolate chips or chopped dark chocolate

Instructions

Add coconut, honey, coconut oil and vanilla to food processor and process on high until mixture sticks together. Form 12 1-inch balls, pressing them firmly in your hands. Ball don’t need to be perfect, just stick together. Also normal for oil to squish out a little while forming balls. Place balls on a tray lined with parchment paper and refrigerate for 1 hour.

Gently melt the chocolate on low heat or microwave in 20-30 second increments, stirring often

Take the balls out of the fridge -they will be easier to work with now to form perfect balls

Drop one ball at a time into the chocolate and use a spoon to cover the ball with chocolate. Use a fork to remove the ball from the chocolate and tap against the pan to shake off excess. Transfer back to the parchment paper-lined sheet carefully. Place back in the fridge until chocolate hardens and ready to serve.


 

Filed Under: cooking with chad, The Cooperative Times

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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.

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