Roasted Ratatouille

By: Co+op, welcome to the table

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

• 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

• 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

• 1 bell pepper, chopped into 1 1/2 inch pieces

• 1 pint cherry tomatoes

• 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried rosemary

• 1/4 cup red wine

• 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Crockpot Red Beans and Rice

By: Co+op, welcome to the table

Recipe Information
Total Time: 7 hours,15 minutes; 15 minutes active
Servings: 4-6

Laissez les bons temps rouler! Mardi Gras is just around the corner, so you couldn’t ask for a better time to brush up on your cajun-style cuisine. In the mood to get creative? Swap collard greens in this recipe for organic chard - on sale right now at your Co-op for just $1.99 per bunch.

Ingredients

• 1 cup dried kidney beans

• 1/2 cup long grain brown rice

• 1 large red bell pepper, chopped

• 1 large carrot, chopped

• 1 bunch collard greens, chopped

• 5 cups water

• 2 tablespoons Cajun seasoning

• 1 teaspoon salt

Preparation

1. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. Drain beans.

2. Combine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Cover and set on low, and cook for 6 hours.

3. Open the cooker, add the salt and collard greens, and stir. Cover and cook for another hour.

4. When the beans are tender, serve or transfer to containers to refrigerate or freeze.

Serving Suggestion

Serve as a side dish to roasted chicken, or feature it as an entrée with a slice of cornbread.