Garlic-Parmesan Smashed Sweet Potato Rounds

By: Co+op, stronger together

Recipe Information
Total Time: 35 minutes; 15 minutes active
Servings: 4

The holidays are perfect time to show off your chops in the kitchen. This deceptively simple recipe requires a little creative application of your home chef tools, and the result is an effortlessly graceful presentation full of some of the most delicious flavors of the season. Right now, organic sweet potatoes are at a great discount in the Co-op’s Produce aisles - only $1.99 a pound. Welcome your guests to the table and save on ingredients - now that’s thinking cooperatively!

Ingredients

• 4 small sweet potatoes

• 1/4 cup unsalted butter, divided

• 4 cloves garlic, pressed

• 1 tablespoon fresh rosemary

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1/4 cup freshly-grated Parmesan cheese

Preparation

1. Heat the oven to 400°F. Use about one tablespoon of butter to grease a large sheet pan with a rim. Score the skin of each sweet potato with a paring knife, cutting four evenly spaced lines from tip to tip. This will make it easier to flatten the rounds after baking. Cut into 1 1/2-inch-thick rounds. Place the rounds on the sheet pan, cover tightly with foil or another baking pan, and roast for about 20 minutes, until soft when pierced with a paring knife. Remove the pan from the oven, and set the oven on broil. Use a fork to flatten each slice to about a 3/4-inch-thick round.

2. Melt the remaining butter in a small pan; add garlic and rosemary, and stir for a few seconds. Use a spoon to drizzle a little bit of the butter mixture over the sweet potato rounds. Sprinkle with salt, pepper and Parmesan cheese, and place under the broiler for 2 minutes or so, until crispy and browned. Serve hot.

Penne Pasta with Pumpkin Sauce

By: Co+op, stronger together

Recipe Information
Total Time: 30 minutes
Servings: 6

There couldn’t be a better time than fall to start breaking out the pumpkin dishes, and why stop at pie? With organic canned pumpkin at 3 for $5, get creative and try something new, like this recipe for creamy, savory fall noodles with pumpkin sauce.

Ingredients

• 1 lb. 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

• 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

1. 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. Sauté, 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.

2. 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.