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Lemon & Dill Chicken

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Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sauteed chicken breasts.

 

Lemon & Dill Chicken
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Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sauteed chicken breasts.
Servings Prep Time
4 People 30 Minutes
Servings Prep Time
4 People 30 Minutes
Lemon & Dill Chicken
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Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sauteed chicken breasts.
Servings Prep Time
4 People 30 Minutes
Servings Prep Time
4 People 30 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
  3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Recipe Notes

Serving Suggestions

Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

See more at: https://www.strongertogether.coop/recipes/lemon-dill-chicken

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Butternut Squash Soup with Sun Dried Tomatoes

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Butternut Squash Soup with Sun Dried Tomatoes
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Sun-dried tomatoes warm up this butternut squash soup with a taste of summer. A perfect starter or whole meal when paired with whole grain bread and a green salad.
Servings
6-8 People
Cook Time
60 Minutes
Servings
6-8 People
Cook Time
60 Minutes
Butternut Squash Soup with Sun Dried Tomatoes
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Sun-dried tomatoes warm up this butternut squash soup with a taste of summer. A perfect starter or whole meal when paired with whole grain bread and a green salad.
Servings
6-8 People
Cook Time
60 Minutes
Servings
6-8 People
Cook Time
60 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. In a soup pot, sauté onions and garlic in olive oil or melted butter until onions are transparent. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
  2. Add the soaked tomatoes, squash and potato and just enough water or broth to submerge vegetables. Bring soup to a gentle boil and simmer gently, uncovered, for 30-40 minutes. Stir occasionally, adding more water or broth as necessary to keep vegetables covered with liquid. Cook until squash falls apart easily.
  3. Puree with immersion blender or potato masher and season to taste with salt and pepper. Soup should be the consistency of a medium-thick split pea soup. (See Tips and Notes for using a blender of food processor.) Sprinkle with grated Parmesan or pecorino Romano cheese and serve.
Recipe Notes

Blending Note: A blender or food processor may also be used to puree the soup, however, be sure to puree until just blended as overblending potatoes gives them an undesriable gummy texture.

Roasting Seeds: To roast the seeds, soak in water overnight and rinse in a metal sieve to remove sticky pulp. Salt lightly, coat with a little olive oil (optional) and roast on a parchment or foil covered cookie sheet in a 300º oven for 15 minutes or so. Seeds will start to pop when they are crispy and done. Enjoy as you would roasted pumpkin seeds.

Storage Tip: This soup freezes well. Leave an inch or two of empty space at the top of the container to allow for expansion.

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Salmon Chermoula

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This recipe is from the Co+op Deals Flyer February 17th – March 1st. Pick one up today at the Co-op!

Salmon Chermoula
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Rating: 5
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Servings Prep Time
4 people 20 minutes
Cook Time
50 min. total
Servings Prep Time
4 people 20 minutes
Cook Time
50 min. total
Salmon Chermoula
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Servings Prep Time
4 people 20 minutes
Cook Time
50 min. total
Servings Prep Time
4 people 20 minutes
Cook Time
50 min. total
Ingredients
Servings: people
Units:
Instructions
  1. In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate 1/2 cup of the chermoula sauce to serve with the finished salmon.
  2. Place the salmon in a baking dish and pour the remaining chermoula sauce over filets to marinate, cover and refrigerate for 30 minutes.
  3. Heat an oiled grill or skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.
Recipe Notes

Serving Suggestion: Accompanied by a wild rice blend studded with silvered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

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Kale and Potato Hash

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This recipe is from the Co+op Deals Flyer, Feb. 3rd – 16th, 2016.

Kale and Potato Hash
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Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Kale and Potato Hash
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Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
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Instructions
  1. In a mixing bowl, stir together the hash browns, kale, onion, garlic, veggie sausage crumbles and a pinch each of salt and pepper.
  2. In a large skillet, heat the oil or butter over medium-high heat. When the skilled is very hot, add the hash brown mixture and press firmly into the pan. Cook for a few minutes until browned on the bottom, stir, press down again and cook for another few minutes until browned on the bottom. Continue to cook and brown the hash browns until desired doneness. Serve. Warm.
Recipe Notes

Serving suggestion: This simple, filling one-skillet dish is a great choice for winter weekend breakfasts as it is for quick weeknight suppers. Use pork or chicken sausage crumbles, chopped bacon or leftover pulled chicken or pork instead of vegetarian sausage if you prefer, and top with a fried egg for a super-hearty dish.

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Pesto Di Noci

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This recipe is from the Co+op Deals Flyer, Feb. 3rd – 16th, 2016.

Pesto Di Noci
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Servings Prep Time
6 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 10 Minutes
Cook Time
30 Minutes
Pesto Di Noci
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Servings Prep Time
6 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 People 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Heat oven to 350 degrees. Spread walnuts in a single layer on an ungreased baking sheet and toast in the over for 5-10 minutes until golden brown. Cook the pasta, according to the package directions, until al dente. Drain and set aside.
  2. While the pasta cooks, blend the toasted walnuts, garlic, olive oil, and basil in a food processor until a smooth paste is formed. Toss the warm linguine with the pesto, then fold in the ricotta cheese. Add salt and pepper to taste and serve warm.
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Beef and Scallion Rolls

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This recipe is from the Co+op Deals Flyer, December 16th – December 29th.

Beef and Scallion Rolls
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Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Beef and Scallion Rolls
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Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cut the tenderloin horizontally into 6 slices and pound between pieces of plastic wrap until thin. Season both sides of meat with salt and pepper.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat and saute the sliced mushrooms for 5 minutes until soft. Remove the mushrooms from the pan, drain and set aside.
  3. Lay out a slice of steak. Place a few slices each of mushrooms and scallions and a sprinkle of blue cheese crumbles near the edge closest to you. Roll the steak around the filling and secure with a toothpick if needed. Repeat for each slice of steak.
  4. In the pan used to saute the mushrooms, heat remaining oil over medium-high heat. When the pan is hot, add the steak rolls and sear on all sides until meat reaches desired doneness. Remove the rolls from the skillet, lower the heat and add the water, vinegar and Worcestershire sauce to the pan. Bring the sauce to a simmer for several minutes until it begins to thicken. Serve the steak rolls drizzled with sauce.
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Maple Mustard Brisket

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This recipe is from the Co+op Deals Flyer, Dec. 2nd – Dec. 15th, 2015.

Maple Mustard Brisket
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Servings Prep Time
8 people 30 minutes
Cook Time
6 hours
Servings Prep Time
8 people 30 minutes
Cook Time
6 hours
Maple Mustard Brisket
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Servings Prep Time
8 people 30 minutes
Cook Time
6 hours
Servings Prep Time
8 people 30 minutes
Cook Time
6 hours
Ingredients
Servings: people
Units:
Instructions
  1. Season the brisket with the garlic powder, paprika, salt, pepper, and 2 tablespoons of mustard. Wrap the brisket in plastic wrap and refrigerate for 3 hours (or overnight.)
  2. Preheat the oven to 300 degrees F.
  3. Heat a large oven-proof skillet over medium-high heat. Add the oil and brown the brisket for 5 minutes on each side. Remove the brisket from the pan and set aside.
  4. In the same skillet, saute the onion, carrots, celery and garlic for a few minutes in the brisket juices, then add the red wine and water. Place the brisket back in the pan on top of the veggies and cover the pan tightly with an oven-proof lid or aluminum foil. Place the pan in the oven and cook the brisket, covered, for 3 hours until very tender. Remove from the oven.
  5. To prepare the maple sauce, carefully remove 1 cup of the juices from the brisket pan and put into a small skillet or saucepan. Add the maple syrup and remaining mustard and bring to a simmer for about 15 minutes. Slice the warm brisket across the grain and serve with sauce.
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Cinnamon Apple Stuffed Squash

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From Co+op Deals, November 4th – 17th, 2015. Pick up a Co+op Deals Flyer today in the store!

Cinnamon Apple Stuffed Squash
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Servings Prep Time
4-6 people 60 minutes
Servings Prep Time
4-6 people 60 minutes
Cinnamon Apple Stuffed Squash
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Servings Prep Time
4-6 people 60 minutes
Servings Prep Time
4-6 people 60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 375 degrees F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add 1/2 inch of water to the pan. Bake squash for 40 minutes.
  2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and saute for 5-10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5-10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat.
  3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up, and fill each with the apple stuffing. Place back into the oven and bake another 15-20 minutes until the squash is tender.
  4. Serve warm.
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Braised Apricot Chicken with Honey-Glazed Pears

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*This recipe is from the Co+op Deals Flyer, October 21st – November 3rd. You can pick one up in the store today!

Braised Apricot Chicken with Honey-Glazed Pears
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Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Braised Apricot Chicken with Honey-Glazed Pears
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Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Servings Prep Time
6 people 15 minutes
Cook Time
2 hours
Ingredients
Servings: people
Units:
Instructions
  1. In a small bowl, stir together the cinnamon, ginger, turmeric, coriander, salt and pepper until well mixed. Rub the chicken pieces with the spice mix and refrigerate for at least an hour before cooking.
  2. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Place the chicken pieces in the pot and brown on each side (letting larger pieces, like breasts, cook a couple minutes longer than the other pieces.) Remove the chicken from the pan and set aside.
  3. Add the onion to the same pot and saute for 5 minutes until it begins to soften, then add the apricots and chicken broth and stir well. Return the chicken pieces to the pot, then cover and simmer over low heat for about 45 minutes until thoroughly cooked (larger breasts may require some extra cooking time.)
  4. Heat the butter in a skillet over medium-high heat. Add the pear slices and the honey to the melted butter. Saute the pears, stirring frequently, for 5 to 10 minutes until they become slightly softened and the honey has thickened and glazed the pears.
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Pork Vindaloo

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*This recipe is from the Co+op Deals Flyer for October 21st – November 3rd, 2015.

Pork Vindaloo
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Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Pork Vindaloo
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Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a blender or food processor, puree the ginger, garam masala, mustard seeds, cumin, onion and garlic. Set aside.
  2. Toss the pork pieces with salt and pepper. In a large Dutch oven or pot, heat 1 tablespoon oil and brown the pork pieces for a couple of minutes on each side. Remove the pork and set aside.
  3. In the same pot, heat the remaining oil over medium heat. Add the spice onion puree to the pan and cook, stirring frequently, for 5-7 minutes. Stir in the wine, water, tomatoes and browned pork. Cover the pot and reduce the heat to a low simmer. Cook for about 40 minutes, stirring occasionally.
  4. Remove from heat and serve over basmati rice, garnished with fresh cilantro.
Recipe Notes

Tip: Like most stews, leftover vindaloo is even better after the flavors have a day or two to meld, so save some for the next day's lunch.

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About Your Cooperative

The Littleton Coop is a member-owned grocery store featuring local produce, hot prepared foods, deli, bulk foods, craft beer, wine and a quality grocery selection. Member-owned Littleton Consumer Cooperative Society, Inc. strives to serve the North Country of New … Read More

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