Recipes

Raw Kale Salad (Co-Op Salad)

* keeps well in the fridge for about 3 days.

Ingredients

1 bunch lacinto kale, sliced in 1/2″ ribbons

1/2 carrots, julienned or shredded

1 small clove garlic, minced

2 tsp jalapeno, minced

2 tbsp walnuts, chopped

2 tbsp pumpkin seeds, roasted and salted

1 tbsp olive oil

1/4-1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried mint

1/2 tsp dried oregano

1-2 tbsp lemon juice

Instructions

  • Combine kale, carrots, jalapeno, and garlic in a medium bowl. Toss with olive oil.
  • Add salt, pepper, and spices. Toss well to mix together.
  • Add lemon juice and toss once more to coat well. Add walnuts and pumpkin seeds, mixing to distribute.

Rice Salad with Roasted Sweet Potatoes & Citrus Vinaigrette

Sweet Potatoes

Ingredients

  • 2-3 sweet potatoes, diced (½-¾ in cubes)
  • 2 tbsp olive oil
  • 2 tsp thyme (dried)
  • ¾ tsp kosher salt
  • 1 tsp pepper

Instructions

  1. Toss sweet potatoes with oil/thyme/salt/pepper.
  2. Spread on a baking sheet. Roast at 450* for ~20 min, until tender.

Rice Salad

Ingredients

  • ½ c slivered almonds, toasted at 350 for exactly ~5 min
  • 4 cups vegtable stock
  • ½ tsp kosher salt
  • 2 tbsp olive oil
  • 2 cups rice (basmati/brown is best)
  • ¾ c flat leaf parsley, chopped
  • 1 orange, zested
  • 2 lemons, zested
  • 1 c green onions, thinly sliced (green & white parts)

Instructions

  1. Boil stock/salt/oil.
  2. Add rice and cover.
  3. Simmer on low ~40 min, until liquid has been absorbed and rice is al dente.
  4. Cool 5-10 min. Fluff with a fork.
  5. Toss with remaining salad ingredients in a large bowl.

Vinaigrette

Ingredients

  • ⅓ c olive oil
  • 2 oranges, juiced (~½ c)
  • 2 lemons, juiced (~¼ c.)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cumin
  • ¾ tsp pepper

Instructions

  1. Combine vinaigrette ingredients and allow to sit at least 1 hour.
  2. Pour over rice salad mix and toss to combine.
  3. Top with roasted sweet potatoes.

Roasted Root Veggies with Herbs

Ingredients

2 potatoes, diced

5-6 carrots, sliced

2-3 parsnips, sliced

olive oil

1 1/2 tsp thyme (dried)

1 tsp sage (dried)

1 tsp rosemary leaves (dried)

1 1/2 tsp salt

1/2 tsp black pepper

Instructions

  1. Preheat oven to 450. Place all vegetables in a roasting pan.
  2. Toss with olive oil, then sprinkle with thyme, sage, rosemary, salt, and pepper. Toss again to evenly coat.
  3. Roast for 40-60 minutes, stirring partway through to help vegetables cook more evenly.

Roasted Tomatoes with Garlic

Ingredients

Tomatoes

Garlic

Olive oil

Salt

Pepper

Optional: dried basil or Italian seasoning

Instructions

  1. Preheat oven to 425 F.
  2. Chop tomatoes. Peel and halve garlic cloves.
  3. Mix tomatoes, garlic, olive oil, salt, and pepper (and herbs, if using) in an roasting pan. They tomatoes and garlic should be crowded and overlapping. Don’t be shy about the oil and seasoning!
  4. Roast for 25+ minutes. Cherry tomatoes will take longer, large soft tomatoes less time.

Royale Plant Smoothie

**Makes 2 medium smoothies

Ingredients

1.5-2 c packed baby spinach or baby kale

1/2 c frozen beets

1/4 c carrots (4 mini carrots or 1 large carrot)

3/4 c frozen blueberries

1/2 c frozen cherries

2 tsp spirulina

6 tbsp hemp protein

1/2 c apple juice

1/2 lemon, juiced

1-2 tbsp coconut oil

1 c water

Instructions

Combine everything in a blender. Blend until smooth!