WP Syndication

Source: https://coopmigrate.s3btech.in/testing/floridas-natural

Source: https://www.grocery.coop/article/floridas-natural

200 calories, 11 g. fat, 55 mg. cholesterol, 280 mg. sodium, 24 g. carbohydrate, 2 g. fiber, 4 g. protein

Source: https://www.grocery.coop/recipes/banana-beet-muffins

200 calories, 11 g. fat, 55 mg. cholesterol, 280 mg. sodium, 24 g. carbohydrate, 2 g. fiber, 4 g. protein

Source: https://www.grocery.coop/recipes/banana-beet-muffins

490 calories, 24 g. fat, 290 mg. cholesterol, 600 mg. sodium, 53 g. carbohydrate, 2 g. fiber, 17 g. protein

Source: https://www.grocery.coop/recipes/sheet-pan-french-toast

Is there anything more comforting than a steaming bowl of creamy potato soup? We like to leave the skins on for texture and puree part of the potatoes to thicken the soup. Hearty kale turns meltingly soft in the soup, and a garnish of buttery arugula adds even more green goodness.

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 pounds Yukon Gold potatoes, cubed
• 1 bunch kale
• 4 cups vegetable stock
• 1/2 cup white wine
• 1 cup half and half
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 5 ounces arugula
• 1 tablespoon butter
• 1 pinch salt

Preparation

1. In a large pot, heat the butter and oil over medium heat, then add the onion. Saute, lowering the heat as the onions soften. When they are golden, after about 10 minutes, add the potatoes. Strip the leaves from the kale and chop the stems, then add the stems to the saute.
2. Add the stock and wine and bring to a boil. Cover the soup and reduce the heat to a simmer. Cook for about 10 minutes, until the potatoes are tender but not falling apart. Scoop out 2 cups of the potatoes and kale stems and put in the food processor. Puree until smooth, then blend in the half and half. Reserve.
3. Chop the kale leaves and add to the potatoes in the pot, and cook for about 5 minutes, until tender. Add dill, salt and pepper. When the soup is hot, stir in the pureed potatoes.
4. Melt the remaining butter in a saute pan over medium heat, then add the arugula and a pinch of salt. Stir and turn until wilted.
5. Serve soup in bowls and garnish with the sauteed arugula.

Serving Suggestion

Want to take this soup over the top? Add a sprinkle of chopped bacon and shredded cheddar on top before serving.

320 calories, 11 g. fat, 25 mg. cholesterol, 590 mg. sodium, 46 g. carbohydrate, 5 g. fiber, 8 g. protein

Source: https://www.grocery.coop/recipes/creamy-potato-and-greens-soup

Is there anything more comforting than a steaming bowl of creamy potato soup?

Is there anything more comforting than a steaming bowl of creamy potato soup? We like to leave the skins on for texture and puree part of the potatoes to thicken the soup. Hearty kale turns meltingly soft in the soup, and a garnish of buttery arugula adds even more green goodness.

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 pounds Yukon Gold potatoes, cubed
• 1 bunch kale
• 4 cups vegetable stock
• 1/2 cup white wine
• 1 cup half and half
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 5 ounces arugula
• 1 tablespoon butter
• 1 pinch salt

Preparation

1. In a large pot, heat the butter and oil over medium heat, then add the onion. Saute, lowering the heat as the onions soften. When they are golden, after about 10 minutes, add the potatoes. Strip the leaves from the kale and chop the stems, then add the stems to the saute.
2. Add the stock and wine and bring to a boil. Cover the soup and reduce the heat to a simmer. Cook for about 10 minutes, until the potatoes are tender but not falling apart. Scoop out 2 cups of the potatoes and kale stems and put in the food processor. Puree until smooth, then blend in the half and half. Reserve.
3. Chop the kale leaves and add to the potatoes in the pot, and cook for about 5 minutes, until tender. Add dill, salt and pepper. When the soup is hot, stir in the pureed potatoes.
4. Melt the remaining butter in a saute pan over medium heat, then add the arugula and a pinch of salt. Stir and turn until wilted.
5. Serve soup in bowls and garnish with the sauteed arugula.

Serving Suggestion

Want to take this soup over the top? Add a sprinkle of chopped bacon and shredded cheddar on top before serving.

320 calories, 11 g. fat, 25 mg. cholesterol, 590 mg. sodium, 46 g. carbohydrate, 5 g. fiber, 8 g. protein

Source: https://coopmigrate.s3btech.in/recipes/creamy-potato-and-greens-soup

350 calories, 24 g. fat, 30 mg. cholesterol, 320 mg. sodium, 19 g. carbohydrate, 2 g. fiber, 17 g. protein

Source: https://www.grocery.coop/recipes/balsamic-peach-salad

110 calories, 0 g. fat, 0 mg. cholesterol, 5 mg. sodium, 29 g. carbohydrate, 1 g. fiber, 1 g. protein

Source: https://www.grocery.coop/recipes/ginger-peach-lemon-spritzer

Get the fun going with this charming and healthy pizza-making activity! Makes a great lunch or party snack! For a larger image of the pizzas, click here.

Ingredients

• 3 whole grain English muffins halves
• 1/2 cup pizza sauce (optional: make your own pizza sauce; see Tips & Notes below)
• 1 cup shredded mozzarella
• 1 tomato
• 1 red pepper
• 1 zucchini
• sliced black olives
• 1 red onion
• 1 ham slice
• 1/4 cup shredded cheddar cheese
• green olives with pimento
• 1 green onion
• 1 green pepper

Preparation

1. Preheat the oven to 350 degrees F.
2. Slice the English muffins in half. Cover each muffin half with pizza sauce. Top each one evenly with cheese.
3. Follow the directions below to decorate the muffins. Put them on a baking sheet. Bake them for about 8 minutes. Take them out and let them cool before serving.

Tomato Crab

1. Cut a circular slice from the side of the tomato. Place it in the center of a muffin half.
2. Cut a few thin slices of red pepper for the legs. Put one end of each leg under the edge of the tomato. Cut two smaller slices of red pepper. Put them next to each other in the front.
3. Add eyes. Cut a slice of zucchini. Use a drinking straw to stamp two circles from the zucchini. Place the zucchini circles on the tomato. Place two black olive slices around the zucchini circles.
4. Add a small slice of red onion under the eyes for a mouth.

Funky Face 

1. Cut a slice of ham into a circle. Place it over the cheese on a muffin half.
2. Add shredded cheddar cheese on top for hair.
3. Put two green olive slices below the cheese for eyes. Use a long slice of green onion for the nose. Put it between and slightly below the olives.
4. Cut a slice of zucchini. Cut the slice in half. Cut off a curve of zucchini skin. Put it under the nose for the mouth.

Fantastic Flower

1. Put a slice of black olive in the middle of a muffin half.
2. Cut a few triangles about 1 inch long from the red pepper. Arrange the triangles around the black olive like petals.
3. Peel a strip of zucchini skin 2 inches long. Cut it into into a thin rectangle. Cut a piece of green pepper into a leaf shape. Put the zucchini strip under the flower for the stem. Put the green pepper leaf next to it.

Nutritional Information

227 calories, 14 g. fat, 45 mg. cholesterol, 616 mg. sodium, 13 g. carbohydrate, 2 g. fiber, 14 g. protein

Source: https://www.grocery.coop/recipes/funky-pizza-party