Enjoy quick meals featuring local produce all year long.
Recipes prepared by North Coast Co-op staff
Spring
Serves 2 as a main dish or 4 as a side.
2-3 tbsp coconut oil or olive oil
½ bundle asparagus, chopped
2-3 carrots, shredded or chopped into matchsticks
1 cup snap peas
2 cloves garlic, thinly sliced or crushed
2 bok choy, separated and rinsed
salt and pepper to taste
fresh or pickled sliced radish (optional)
cilantro, chopped (optional)
sesame seeds (optional)
In a large sauté pan heat half the cooking oil over medium-low heat until oil is warmed. Add asparagus, stirring frequently for 5 minutes. Increase heat to medium-high and add remaining cooking oil, carrots, and snap peas, stirring for another 2-3 minutes.
Continue stirring and add garlic and bok choy. When bok choy is slightly wilted, remove from heat, season to taste and serve. Optional: Top with radish, cilantro, and/or sesame seeds.
Summer
Serves 2 as a main dish or 4 as a side.
3-4 tbsp coconut oil or olive oil
¼ medium yellow onion, finely diced
1 cup tomatillos, husks removed, rinsed and quartered
3 cloves garlic, minced or crushed
4 summer squash (zucchini, yellow crookneck, etc.), chopped
½ bunch cilantro, rinsed and chopped
2 ears of corn, fire roasted or boiled and sliced off the cob
¼ medium red onion, finely diced
salt and pepper to taste
Queso fresco, crumbled (optional)
jalapeño, deseeded and finely chopped (optional)
chili powder (optional)
In a large sauté pan heat half the cooking oil over medium-low heat until oil is warmed. Add yellow onion and tomatillos and stir until soft, about 6 minutes. Increase heat to medium-high and add remaining cooking oil, garlic and summer squash. Stir for additional 3 minutes.
Add corn and half of cilantro; stir for an additional 1 to 2 minutes. Remove from heat, season to taste and serve.
Optional: Top with remaining cilantro, raw red onion and queso fresco, jalapeño and/or chili powder.
Autumn
Serves 2 as a main dish or 4 as a side.
1 lb turnips, trimmed, peeled and cut into 1-inch wedges (about 2½ cups)
2 tbsp unsalted butter or olive oil
1 tbsp white miso paste
1 tbsp local honey
salt
turnip greens or kale, thinly sliced and charred (optional)
Arrange the turnips snugly in a 3 to 4 quart saucepan. Add butter or olive oil, miso, honey, ½ teaspoon salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.
Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about ½ cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)
Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve (topped with greens if desired).
Winter
Serves 2 as a main dish or 4 as a side.
4 tbsp water (for quick steaming)
1 head broccoli – florets plus peeled and chopped stem
½ head cauliflower, core removed and cut into medium sized florets
1 cup Brussels sprouts, quartered
3-4 tbsp coconut oil or olive oil
½ cup Shiitake mushrooms, sliced
1 cup baby braising greens, coarsely chopped
¼ head cabbage, thinly sliced
2 cloves garlic, thinly sliced or crushed
2 tsp tamari or soy sauce (more or less to taste)
¼ tsp sesame oil (optional)
½ tsp rice vinegar (optional)
In a large sauté pan over medium heat add water, broccoli, cauliflower, and Brussels sprouts and cover to gently steam and soften these hardier veggies. The color will intensify and brighten after a few minutes. After 6 minutes (or when fork-tender) remove from pan and set aside.
Add oil and mushrooms and cook 2-3 minutes. Add braising greens and cook for another minute. Add cabbage, garlic, soy sauce and sesame oil, and stir.
Add previously set-aside veggies back into the pan and toss with rice vinegar. Remove from heat, season to taste and serve.
