What is in the Co-Op bags this week 3/4 and recipes

This is the $15 bag minus the salad greens.. we are a little behind in our salad green eating!

Carrots, Juice, Bunny Luv, Organic
Eggplant, Globe, Organic
salad greens Local Organic
cilantro Local Organic
green onion Local Organic
BLUEBERRIES, Organic
LEMONS, Organic
Banana, Breaker, Eco, Organic
Apples, Fuji, Organic

$25 bags only
collards Local Organic
Mangoes, Kent, Organic

Vegetarian "Southern-style" Collard Greens

Recipe courtesy Sunny Anderson

Prep Time: 10 min Inactive Prep Time:

Cook Time: 40 min Level: Easy

Serves: 4 to 6 servings

Ingredients

• 1 tablespoon olive oil 1 tablespoon butter
• 1/2 large onion, chopped 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped 1 pound collard greens, chopped
• 3 cups vegetable stock 2 tomatoes, seeded and chopped
• Salt and freshly ground black pepper

Directions

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover a

nd bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper. ENJOY ^_^

Apple Dumplings (in the crock pot!!)
Ingredients: cooking spray
2 cans refrigerated crescent rolls
2 granny smith apples, peeled and sliced in thin wedges
8 tbsp butter
1 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract
1 cup Mountain Dew

Directions:
Use a 6-quart slow cooker. Spray your stoneware with cooking spray. Take the crescent rolls roll out the little triangles, and fill each one with an apple slice or two and roll it up.
Melt the butter in a bowl in the microwave, and stir in the sugar, cinnamon, and vanilla. Pour over dumplings, making sure to get it down into the nooks and crannies. Then add 1 cup Mountain Dew -- it will make a delightful bubble sound. Cover, but prop lid with a wooden spoon or chopstick, and cook on high for 4 to 5 hours, or until the do ugh is frown and cooked through.

There is a gluten free recipe for the crescent rolls. You can find this recipe in "Make it fast, Cook it slow" page 403-404

These were fantastic!!

this is just the topping, I have to work tomorrow so I had to get everything ready tonight to throw in the crock in the morning.

Cilantro and Parsley Chicken

Crock Pot

Ingredients

• 2 shallots, peeled
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 cup fresh cilantro leaf, chopped
• 1 cup fresh parsley leaves, fresh chopped
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 whole chicken

Directions

1. Place shallots, red pepper, oregano, cilantro, parsley and chicken b

   roth in blender and blend until smooth.

2. Place chicken in crock pot and sprinkle with salt and pepper.

3. Add mixture from blender and cook on low in the crock pot for 8 hours.

4. Serve with salad or debone and use for taco meat.

5. Enjoy.

This recipe is referred to me from my good friend Beth, originally from http://www.recipezaar.com/Cilantro-and-Parsley-Chicken-Crock-Pot-158046

I have had this recipe for a while and used it many times.
Fresh Salsa
Ingredients: (these are the actual measurements, but I approximate when I make it myself)
3 tablespoons finely chopped onion
2 small cloves garlic, minced (fresh is best)
3 large ripe tomatoes, peeled and seeds removed, chopped ( I don't peel them)
2 hot chile peppers, Serrano or Jalapeno, finely chopped ( I don't add those)
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice (I just squeeze 1 large or 2 small limes)
salt and pepper (I skip this also)

preparation:
Put chopped onion and garlic in a strainer, pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.

Combine onions and garlic with copped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups
http://naplesgreenola.blogspot.com/2009/07/little-cilantro-to-freshen-room.html