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        Bellingham, Washington
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You are here: Home / Archives for easy

A Recipe for All Seasons: Roasted Chicken and Vegetables

by Jeremy Meadows, former Cordata deli cook

roasted chicken whole rotisserie

Through some wonderful symbiotic alchemy, the aromatic vegetables help to flavor the chicken, and the chicken juices impart incredible richness to the vegetables. It’s just delicious.

At the Co-op we are big fans of eating local, seasonal produce whenever possible, which is in keeping with our status as unabashed sustainable-food-movement warriors. We are also crazy about local, seasonal produce simply because we like food that, you know, tastes good. And a good rule of thumb for determining how good (or bad) your produce is going to taste is to determine how far it has travelled to reach your plate. Remember, veggies get jet-lag too!

In the meager months of winter, eating seasonally is a little more challenging. Many of the winter vegetables—especially the root vegetables like parsnips, carrots, rutabagas, etc.—take a little bit of coaxing and cajoling to bring out their full potential.

Not that this is hard. Indeed, a quick toss with some olive oil, salt, and pepper and a little time in the oven is all it really takes to bring out the sugary, savory deliciousness hidden within these curious ground-dwellers.

But if you want to take things to the next level, try this recipe. Through some wonderful symbiotic alchemy, the aromatic vegetables help to flavor the chicken, and the chicken juices impart incredible richness to the vegetables. It’s just delicious. It’s also really easy to make, and adapts well to use most any sturdy vegetables, which is good because rarely a month goes by when I don’t make it at least once.

Roasted Chicken and Vegetables

INGREDIENTS

1 3–5 pound chicken
Several sprigs of thyme
4 cloves garlic, smashed, peel left on
6 tablespoons butter
6 tablespoons soy sauce
3-4 pounds assorted root vegetables, cut into 1”–2” chunks (see note)
8 cloves garlic peeled
3 tablespoons olive oil
Salt
Pepper

Note: In the winter months, I like a mixture of carrots, parsnips, and rutabagas, but use whatever sturdy vegetables you prefer (beets are especially good). Just remember that cooking times vary. The vegetables mentioned cook evenly, but if you add less-dense vegetables, like potatoes, just cut them slightly larger, so that they cook evenly with the denser vegetables.

METHOD

1. Preheat the oven to 450 F.

2. Pat the chicken dry with paper towels. Season the cavity generously with salt and pepper and place thyme sprigs and smashed garlic in the cavity. Truss the chicken. Let sit at room temperature while you prepare other ingredients. (Alternatively, you can use a combination of bone-in chicken pieces such as breasts, thighs, etc., placed on a wire rack over the pan.)

3. Melt the butter in a small saucepan over medium-low heat. Stir in the soy sauce and set aside.

4. Place the vegetables and peeled garlic in an 8" x 13" casserole, or other high-walled dish that will hold them comfortably. Add the olive oil and a large pinch of salt and pepper and toss to coat.

5. Nestle the chicken on top of the vegetables, breast side up. Brush about half of the butter/soy sauce mixture all over the chicken.

6. Roast for about 50–60 minutes or until the chicken registers 165 degrees in the thickest part of the thigh, basting with remaining butter/soy sauce mixture once or twice in between.

7. Remove the chicken to a platter and let it rest for 10–15 minutes. Meanwhile, stir the vegetables and return to the oven while chicken rests.

8. Remove the vegetables from the oven. Carve the chicken and serve with
the vegetables.

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HOT OFF THE PRESS| MEAT & SEAFOOD| RECIPES delicious| easy| recipe| roasted chicken| root vegetables| vegetables

Homemade Ranch Dressing Two Ways

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

vegan ranch dressing and greek yogurt ranch dressing recipe for peppers, carrots, and snap peas

Making a homemade ranch dressing is super easy, cheap, and healthy!

The calories are much lower and the ingredients are clean.

All you need is a blender and 5 minutes of time.

Pair with veggies as a dip or drizzle into wraps.

Homemade Ranch Two Ways

Greek Yogurt Ranch Dip

Makes approximately 2 cups
1/4 cup serving = 45kcal

INGREDIENTS
  • 2 small containers 2% Fage yogurt
  • 2 tablespoons apple cider vinegar/lemon juice
  • 2 teaspoons maple syrup
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • ¾–1 teaspoon sea salt to taste
  • ½ teaspoon dried parsley
  • ½–1 teaspoon dried dill
  • fresh ground pepper to taste
  • ¼ cup water

Vegan Ranch Dip

Makes approximately 2 cups
1/4 cup serving = 55kcal

INGREDIENTS
  • 1 package Mori-Nu soft silken tofu
  • 2 tablespoons apple cider vinegar/lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • ¾–1 teaspoon sea salt to taste
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill
  • fresh ground pepper to taste
METHOD FOR BOTH RECIPES

Place all the ingredients into a blender and blend until smooth. Scrape down the sides with a spatula, if needed, to make sure all the spices are incorporated. Taste and adjust seasoning as desired. Transfer into a glass mason jar and store in refrigerator.

Establishing Healthy Routines

Read Selva's column in the September 2018 Co-op News to get some simple tips for providing healthy snacks.

Ask the Nutritionist

Have questions? Send them to contact@happybellynutritionist.com. Selva Wohlgemuth is a registered dietitian nutritionist. Learn more about her approach to general health and well-being at her Happy Belly Nutrition website, and see her recipes and other kitchen tips at Poppies and Papayas.

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RECIPES| SALES easy| healthy| ranch dressing| selva| snacks| vegan

One-Pot Tomato & Swiss Chard Pasta

by Lisa Samuel, Co-op News contributor

one pot pasta tomatoes spaghetti

Quick, easy, vegetarian, and only one pot to clean.

Servings: 6

INGREDIENTS
  • 1 pound whole wheat linguine
  • 1 pint grape tomatoes
  • 2 cloves garlic, thinly sliced
  • 1 bunch swiss chard or kale, leaves stemmed and shredded
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons sea salt
  • 2 tablespoons extra-virgin olive oil
  • 4–5 cups water
  • fresh basil
  • freshly grated Parmesan cheese,
    for serving
METHOD
  1. Combine pasta, tomatoes, garlic, swiss chard or kale, red pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat.
  2. Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 to 12 minutes (depending on the cooking time of your pasta, check package directions).
  3. As the pasta is cooking, add extra water as needed if it seems too dry.
  4. Divide among 6 bowls and garnish with basil and fresh parmesan.
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PRODUCE| RECIPES chard| cheese| easy| garlic| healthy| kale| lisa samuel| one pot| pasta| quick| recipe| tomatoes| vegetarian

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cara cara oranges navel

Peel into Citrus Season

Enjoy this visual tour of some of the many varieties of citrus and learn more about these seasonal superstars.

squash

A Guide to Winter Squash

Choosing a winter squash can be confounding. Use this helpful guide to learn about some of the common varieties, along with their attributes and best uses.

stuffing a pumpkin with pumpkin stuffing

Savory Stuffed Pumpkin

This recipe has become a favorite of Co-op staff and shoppers. With a few tweaks it could easily be vegetarian or vegan. Give it a try this winter or make it the centerpiece for your Thanksgiving!

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