Co-op High-5 Recipes for a Sweet Summer

by Leigha Staffenhagen

Oh summer, isn’t it the sweetest? Our Produce Department is at its peak, every weekend is swirling with events, and the sun is shining bright. Sunny days call for quick and easy meals that are light, cool, and filled with a bounty of local goodness.

Here’s a few of our favorite summery recipes, all calling for 5 main ingredients or less. High five!

Mint-for-Summer Fruit Salad

When I first started at the Co-op, I came across a super simple addition to fruit salad that I’d never considered… mint! And if you have a mint plant that’s taking over every spare inch of your garden, this is a sensational way to use it. Another yummy Co-op hack? Serve this fruit salad with our fresh-baked shortcakes and drop a dollop of homemade whip cream on top for a quick dessert.

· 2 cups fresh strawberries

· 1 cup fresh blueberries

· 1 cup fresh raspberries or blackberries

· Handful of thinly sliced mint leaves

· Lemon

· Pantry ingredients: raw sugar, 2 tbsp water

Directions

1. Rinse and dry the berries.

2. Hull strawberries and cut into quarters.

3. Toss all the berries and mint together.

4. Optional: whisk together sugar and water until sugar is dissolved. Drizzle it all over the salad for an extra touch of sweetness.

5. Finish it all off with a squeeze of lemon and enjoy! This salad is best enjoyed day-of.

Co-op Pulled Pork BBQ Sandwiches & Coleslaw

I don’t know about you, but I am always on the lookout for more quick and easy meals to add to my busy weekday recipe arsenal (hence all the High Five recipes). When we started offering Applewood Smoked Pulled Pork and Pulled Chicken in our Meat Department, I knew they’d quickly become a new go-to.

· 2 containers of Co-op Applewood Smoked pulled pork or chicken

· Your favorite BBQ sauce - I love Stubb’s BBQ Pack of Co-op Made Sesame Brioche Buns (Our pretzel buns would also be great!)

· Coleslaw mix - available in the Produce department!

· Pantry Ingredients: mayo, white vinegar, lemon, salt & pepper

Directions

1. Prepare coleslaw according to package directions (or make your favorite recipe). Set aside in the fridge until ready to serve.

2. Heat skillet to medium temp. Once warm, add meat and spread evenly throughout the pan. Cook meat for 2-3 minutes on each side, allowing some of the fats to cook off.

3. Once warm, add your desired amount of BBQ sauce, stirring until evenly heated.

4. Meanwhile, butter the buns and place under the broiler for a couple of minutes to toast.

5. Remove buns, fill with the meat, and serve alongside coleslaw. Add an extra spoonful of BBQ if you’re feeling particularly, well, saucy.

Notes:

If you’re using pulled chicken rather than pork you’ll need less time to cook off the fat – it’s leaner. Adjust cook time to avoid drying out the meat.

Garden Grown Pasta Primavera

Hear me out. I know warm pasta may not sound like a go-to during the hottest part of the year, but your garden veggies deserve to be tossed into something as special (but simple) as pasta primavera. Plus, when you’ve eaten your weight in salad but your garden just won’t quit, you’ll need a few more recipes on hand. Here’s one!

Ingredients

· Any combination of summer veggies: halved cherry tomatoes, zucchini, summer squash, bell pepper, peas, broccoli, carrots. You should have a total of 5-6 cups of veggies.*

· Package of Co-op Fresh Pasta – any shape

· Handful of fresh herbs – basil or parsley

· ¾ cup freshly grated parmesan cheese

· ¼ cup of heavy cream

Pantry ingredients: butter, Italian seasoning, salt & pepper, shredded parmesan cheese, red pepper flakes, olive oil

*make sure to include cherry tomatoes and shallots – the flavors are key. Include as many or as little additional veggies as you’d like. Whatever you need to use up in the fridge works, too!

Directions

1. Bring a large pot of salted water to boil over high heat.

2. While the water is coming to a boil, add a drizzle of olive oil to a large skillet over medium-high heat.

3. Once warm, add shallots and any other veggies that require a longer cook time, i.e. carrots, broccoli, asparagus, etc. Stir until almost softened – 4-5 minutes. Add a crack of salt and pepper to taste.

4. Add another drizzle of olive oil and add remaining softer veggies, i.e. summer squash, zucchini, bell pepper. Cook for another 4-5 minutes, or until all the veggies are softened. Set all the veggies aside on a plate.

5. Lower the heat to medium. Add 3 tablespoons of butter to the skillet. Once melted, whisk in the parmesan, heavy cream, and Italian seasoning and salt and pepper to taste. Whisk until well combined.

6. Add the pasta to the water and cook for 2-3 minutes, until al dente. Reserve ½ cup of pasta water.

7. Add the pasta and reserved pasta water to the skillet with the sauce. Stir until the pasta and sauce cling. Add the veggies, serve with extra parm, and enjoy!