Co+op Basics

Great food at a good price EVERY DAY! To help you stretch your food dollars further, we offer the best price we can on a large selection of our bestsellers — items that fit everyone’s pantry. We get our best deals through NCG – our national cooperative of food co-ops and pass them on to you for everyday shopping. Look for the logo on the shelves and stock up!

Many of our basics products are from Field Day.

Field Day promises:

To produce and sell only the highest quality of products.

To make sure their offerings adhere to the most rigorous of standards through third party certifications.

To provide great taste, and what they leave out in artificial flavors, colors, and unnecessary preservatives, will make up for in pure deliciousness.

To remain value priced. With the cost of living and organic food on the rise, and believes that healthy eating should be an achievable lifestyle for every family.

Penne Pasta with Pumpkin Sauce

By: Co+op

Total Time: 30 minutes

Servings: 6

Sometimes, a creamy, herb-laced pasta sauce is perfect for a fall night. This quick weeknight version uses smooth pumpkin and Greek yogurt, along with whole wheat penne for a satisfying, seasonal meal.

Ingredients

1 lb. whole wheat penne pasta

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, chopped

1 tablespoon fresh sage, chopped, plus more for garnish

3/4 cup canned pumpkin

1/2 cup vegetable stock

1/4 cup dry white wine (substitutions-white grape juice to add sweetness, tablespoon of vinegar or lemon juice per cup of grape juice for extra punch).

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup whole milk Greek yogurt

3/4 cup grated Parmesan cheese

1/2 cup fresh parsley, chopped

Preparation

Place a large pot of salted water on the stove for the pasta and begin heating to a boil. In a large skillet, heat the olive oil over medium-high heat and add the onion. Saute, stirring until the onions sizzle, then reduce heat to medium-low. Cook for at least 10 minutes. When the onions are soft and golden, add the garlic and sage, and stir for a few seconds, until fragrant.

Stir in the pumpkin, vegetable stock, wine, salt and pepper and whisk to mix. Turn the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, about 5 minutes or until thickened. While the mixture is still hot, whisk in the yogurt and Parmesan cheese, then remove from heat. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot.

Nutritional Information: 340 calories, 8 g. fat, 10 mg. cholesterol, 460 mg. sodium, 53 g. carbohydrate, 9 g. fiber, 15 g. protein

Spicy Penne

Arrabbiata literally means "angry" in Italian; or spiciness pushed to excess; any food cooked in a pan with a lot of oil, garlic and chili.

Total: 20 min

Serves: 6

Ingredients

Kosher salt and freshly ground black pepper

1 pound penne rigate (brown rice or wheat)

1/4 cup olive oil

3 cloves garlic, chopped

1 can chopped tomatoes

1/2 teaspoon red chile flakes

1/2 teaspoon Italian seasoning

*optional garnishes:
Parmesan
1 can black olives
fresh basil or parsley, chopped

Directions

Bring 5 quarts of water to a boil for one 16 oz. package of pasta; add a pinch of salt and stir. Add pasta and stir occasionally. Boil for 11 -12 minutes or until al dente. TIP: Save a cup of the pasta water. The starch can enhance your sauce working as a thickener. Rinse pasta with cold or warm water and serve as desired.

In a large skillet heat olive oil on medium-high.. Add garlic, stir, 1 to 2 minutes taking care not to brown. Add chopped tomatoes, red chile flakes, Italian seasoning, salt and pepper. Bring to a boil and cook for 5 minutes.

Remove from the heat and add olives, chopped basil or parsley.

Drain the pasta and add it to the sauce and serve warm. Top with Parmesan to taste.

Curried Chickpeas in Coconut Milk

By: Robin Asbell

Total Time: 30 minutes

Servings: 6

This simple, fast dish is a vegetarian’s delight, silky with coconut milk and flecked with spices and fresh cilantro.

Ingredients

2 15-ounce cans garbanzo beans, rinsed and drained

1 inch ginger root, peeled and sliced

2 cloves garlic, peeled

2 teaspoons vegetable oil or ghee (clarified butter, frequently used in Indian cooking)

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

2 teaspoons ground coriander

1/4 teaspoon cayenne

1 cup coconut milk (or light coconut milk)

1 teaspoon brown sugar

1 tablespoon tomato paste

1/2 teaspoon salt

1/4 cup cilantro, chopped

Preparation

Heat a large skillet over high heat. When hot, add the vegetable oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.

Serving Suggestion: Serve with naan bread or rice.

Tips & Notes: To cook your own garbanzo beans, soak I cup dried garbanzo beans for 8 hours, or overnight. Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve.

Nutritional Information: 233 calories, 11 g. fat, 0 mg. cholesterol, 217 mg. sodium, 27 g. carbohydrate, 7 g. fiber, 8 g. protein

Black Bean Taquitos

By: Co+op

Total Time: 35 minutes; 20 minutes active

Servings: 4

These simple and tasty taquitos make a delicious lunch, dinner or appetizer.

Ingredients

3 tablespoons vegetable oil

1/2 cup yellow onion, diced

2 cloves garlic, minced

1 jalapeño pepper, seeded and minced

1/4 cup red bell pepper, diced

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground coriander

Pinch of cayenne pepper (optional)

1 15-ounce can black beans, rinsed and drained

1/2 cup tomato, diced

1/2 cup cooked corn kernels, frozen or canned

Pinch of salt

2 tablespoons fresh cilantro, minced

1/4 pound queso fresco cheese, crumbled

12 10-inch corn or flour tortillas

Preparation

Preheat the oven to 400°F.

Heat 2 teaspoons vegetable oil in a skillet over medium-high heat. Add the onion and saute for 2 minutes. Add the garlic, jalapeño, and red pepper, and saute another 3-4 minutes until soft. Add the spices and cook for one minute. Add the black beans, tomato, corn, salt and cilantro, and cook until heated through. Remove from heat and gently mash the mixture with the back of a spoon or a potato masher so the mixture sticks together. The beans do not need to be entirely mashed. Gently stir in the queso fresco, and set aside.

Warm the tortillas in a clean, damp towel in the microwave for a few seconds until warm and pliable. Brush one side of a tortilla with vegetable oil, flip tortilla over and place 1-2 tablespoons of filling near one edge of the tortilla. Roll up the tortilla gently but tightly and place seam-side down on a greased baking sheet. Repeat until all tortillas are filled. Bake 10-15 minutes, checking frequently, until tortillas begin to crisp and hold their shape. Remove from oven and serve hot.

Serving Suggestions

Serve with salsa, guacamole and sour cream, or try drizzling taquitos with a chili-lime dressing and top with some crumbled Cotija cheese or queso fresco.

Nutritional Information: 436 calories, 16 g. fat, 20 mg. cholesterol, 332 mg. sodium, 58 g. carbohydrate, 11 g. fiber, 17 g. protein

Pizza Pizzazz

By: Robin Asbell

Pizza. It has to be the most popular food known to humans. In the U.S. alone, the National Association of Pizza Operators says 3 billion pizzas were consumed in 2011, and 93% of Americans eat pizza at least once a month which translates to an estimated average 350 slices eaten every second of every day.

Pepperoni is America's most popular topping; it's on about 36% of all pizzas for an estimated whopping 251.7 million pounds of pepperoni per year eaten on pizza. Whether or not pepperoni is your favorite topping, there are plenty of fun and tasty ways to reinterpret the much loved pizza.

The crust

Of course, making your own pizza dough is wonderful (here's an easy pizza crust recipe), but there are plenty of options to use for ready-made crusts and for quick and easy pizzas. From whole grain or white, to gluten-free, try frozen pizza dough, pre-baked crusts, pita bread, flatbreads, naan, tortillas, or even puff pastry dough.

The toppings

Tomato sauce and mozzarella, while simple and delicious, can get kind of repetitive, so why not branch out and try other sauces and other cheeses, or maybe even go cheeseless? Just take a look at the sauces available at your co-op for inspiration: prepared pestos, curry sauces, Asian sauces, even spreadable cheeses can jump into the role of pizza sauce. Sound crazy? I've put Indian Tikka Masala and goat cheese on pizza, with a few cauliflower florets for crunch, and it was a hit.

I've become enamored of the "salad pizza," which pairs a hot, crispy crust with a fresh, light jumble of salad on top. The balance between the warm, savory base and the cool, tangy salad will give you a whole new concept of what pizza can be. Why make a separate salad, when you can pile it on the pizza? This is a great way to enjoy greens like arugula, fresh herbs, or slivered veggies. Try the simple Arugula and Shaved Romano Salad Pizza, for a perfect example of this.

If you are ready for a real change of pizza-pace, try a Thai Peanut Pizza. It's a mix-up of favorite flavors from Thai restaurants, including peanut sauce, cucumbers, peanuts, sprouts, and chiles. The creamy, coconutty sauce is as rich-tasting as cheese, and you may be so distracted by how yummy it is that you won't even notice that it's vegan.

I say, don't hold back. Get creative and "think outside the (delivery) box." You can have a blast making fun and innovative pizzas catered to your individual taste, all without ever picking up the phone to order one.

Check out our many tasty pizza recipes.

Moroccan Lentils

By: Co+op https://www.grocery.coop/recipes/moroccan-lentils

Recipe Information

Total Time: 30 minutes

Servings: 6

Pair these lentils with cooked brown rice for a hearty vegetarian meal or serve with fresh pita bread as an appetizer.

Ingredients

2 tablespoons olive oil

1 yellow onion, peeled and diced

3 cloves garlic, peeled and minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

1/4 teaspoon cayenne

1/2 teaspoon cinnamon

1 1/2 cups green lentils, rinsed and drained

4 cups vegetable broth

2 tablespoons tomato paste

Pinch each of salt and black pepper

1/4 cup chopped fresh cilantro

Preparation

In a large stock pot, heat the olive oil over medium-high heat. Add the onion and saute until soft and translucent. Add the garlic and cook 1 minute, then stir in the spices and cook another minute. Add the lentils, broth and tomato paste and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for about 20-30 minutes or until the lentils are tender. Stir in the cilantro just before serving and taste for salt and pepper.

Serving Suggestion

Add 1/3 cup of cooked brown rice to each serving for a hearty vegetarian meal. You can adjust the heat of this dish by increasing the cayenne to 1/2 teaspoon. The lentils also make a great party appetizer, served with fresh pita bread for scooping

Nutritional Information: 267 calories, 6 g. fat, 0 mg. cholesterol, 311 mg. sodium, 42 g. carbohydrate, 7 g. fiber, 14 g. protein