Co-Op Dinner Recipes

Here are a few more recipes using our co-op food from the week.

Quinoa, Sweet Potato and Collard Warm Salad:

Dressing: 2 tbs lemon juice, 1 tbs EVOO, 1 tsp honey, 1/2 tsp grated ginger, Juice of one orange. Whisk together in small bowl and set aside. Cook approx 1-2 cups quinoa and set aside. Peel and cube sweet potatoes and place in a steamer basket until tender. Heat EVCO in wok over medium heat. Add in chopped garlic and onions. Add in chopped collards and broccoli and cook until collards are dark but not wilty and broccoli is crisp-tender. Remove from heat, add in cooked quinoa and stir well, adding S&P as needed. Put on plate, top with sweet potatoes, walnuts and dressing. (You can add in diced chicken, too).

Beet - Carrot - Ginger Juice: 
Juice 2 large or 3 small beets, 3-4 carrots, 1 inch ginger and 1-2 apples or peaches. Place juice in blender and blend with banana and ice. Enjoy!

Cajun Chicken and Collards: (I like Cajun spices, but you can use anything you like, Indian, Moroccan, etc. I just used a pre-blended spice mix.)

Dice and cook chicken in pan in EVCO. Add Cajun spices as desired. While chicken is cooking, heat up Red Kidney Beans in separate pan. Heat EVCO in wok over medium heat. Add in chopped garlic and onions. Add in chopped collards and cook until collards are dark but not wilty. Add S&P as needed. Add in beans and chicken to collards. Stir well, adding in more spices as needed. (You can add in rice, quinoa or couscous, also!).

Enjoy!