What is in the Co-Op bags this week 3/11 and recipes

Potatoes, Red, Organic
Onions, Yellow, Organic
Cabbage, Green, Organic
Boston lettuce Local Organic
spinach Local Organic
APPLE, PINK LADY, Organic
VALENCIA ORANGE, Organic
Pears, DAnjou, Organic
Avocados, Hass, Organic

$25 only
PINEAPPLE, Organic
Squash, Hard, Butternut, Organic

**From Co-Op member Shawne**

First of all, for those who are not familiar with the website, I found the Portuguese Soup recipe on Allrecipes.com. I like it because you can do a search by ingredient and plug in the ingredients you want and don't want. That's how I found this recipe which, of course, I changed to suit my tastes.

Portuguese Soup

2 tablespoons vegetable oil or nonstick spray

1 cup chopped onion

1/2 pound smoked sausage or Chorizo (I used organic Kielbasa, sliced and quartered)

1/2 medium head cabbage chopped

3 potatoes, cubed (I used one because that is what I had)

1 (15 ounce) can kidney beans or cannelini beans, rinsed and drained (I used cannelini)

1 cup ketchup (don't leave this out. I thought it was strange, but it really added great flavor)

1 (10.5 ounce) can beef consomme

5 cups water

1 teaspoon garlic powder

1 teaspoon ground black pepper

1/2 teaspoon salt (I left out as I try to watch my sodium when I can)

1/4 cup vinegar (I used organic apple cider vinegar. Again a strange ingredient, but, it didn't add a vinegar taste)

I also added the spinach from the bag just because I hadn't used it yet and a couple handfuls of shredded carrots (I bought the bag of shredded carrots from Publix and used 1/2 of the bag).

1. In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, carrots (if using) beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
2. Stir in vinegar and spinach (if using) simmer 1 hour more. Add more water if needed. I didn't have to add water as I like a thick soup.

Pineapple Coleslaw

This was my mother-in-law's recipe and I love it.

1/2 head of cabbage, shredded (I cut it in quarters, sliced paper thin and cut further for coleslaw consistency)

shredded carrots (I bought the bag of shredded carrots from Publix and used 1/2 of the bag)

1/2 bottle of coleslaw dressing (I like T Marzetti Coleslaw Light)

1 small can pineapple tidbits (I used a cup or so of fresh pineapple cut into tidbits. Add amount to taste)

Mix all ingredients and chill. Awesome if you like pineapple!
Also, a great website for recipes is http://www.cancerproject.org/.

I don't really care for hot oatmeal, but also know that it is good for you. My solution:

1/4 cup Steel Cut instant oats

Cinnamon, Nutmeg, Allspice to taste

Chopped nuts to taste, your choice

3/4 cup Soy or other milk substitute of your choice

Raisins, dried cranberries, dried gogi berries to taste (I love to do this not the night before, but two nights before because the dried fruit absorbs the milk and plumps up, it is great, and you may need to add more liquid in this case. Actually, I guess you could add any dried fruit of choice.)

Mix and refrigerate overnight or, for plumper dried fruit, two nights.

Thanks to Shawne for these wonderful recipes!!