Asparagus Pizza Bianca - tccp.coop · Transfer quesadillas to quesadilla maker to cook, or brown...

AsparagusPizza Bianca

MAKES 4 SERVINGSTotal Preparation t ime: 35 mins

Nothing says “Spring!” like fresh asparagus.

1 10-12 inch pre-baked pizza crust, any kind, or 2 smaller gluten-free crusts ½ lb. asparagus, cut into 2-inch pieces 1 T. butter 1 T. flour (whole wheat or brown rice) ¾ c. milk ¼ tsp. salt 2 oz. grated Romano cheese, divided 4 oz. mozzarella ¼ tsp. red pepper flakes OPTION: 1-2 oz. anchovies, drained

1. Steam the asparagus until just tender. Rinse under cold water to stop the cooking process.

2. Make the white sauce: melt butter in a small saucepan. Add flour and cook over low-medium heat for 2 minutes, stirring. Whisk in milk, and continue simmering, stirring often, for 4-5 minutes, until it has thickened. Remove from heat and stir in 1 oz. of the Romano cheese.

3. Spread the white sauce evenly over the pizza crust(s).

4. Spread the asparagus evenly over the pizza(s). Top with mozzarella cheese, the remaining Romano, and anchovies, if using. Sprinkle with red pepper flakes.

5. Bake as per directions on pizza crust package.

www.wedge.coop

2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405

M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION: Serve with a big greensalad.

NUTRITION TIP:Asparagus is a good source of a fiber calledinulin, which promotes the growth of friendlybacteria in the large intestines and supportsgut health.

PRODUCE • ½ lb. asparagus

BULK/GROCERY • whole wheat or brown rice flour • OPTION: anchovies

DAIRY • butter • milk • 2 oz. Romano cheese • 4 oz. mozzarella cheese

FREEZER • 1 10-12 inch pre-baked pizza crust any kind, or 2 smaller gluten-free crusts

HERBS/SPICES • red pepper flakes

© 2011 Jennette Turner

VEGETARIAN/GLUTEN-FREE OPTION

North WoodsFrittata

Use any kind of mushrooms for this earthyfrittata. The wild rice can be cooked up to2 days in advance for convenience. ½ c. wild rice 1½ c. water 2 T. butter 1 lb. mushrooms, sliced ½ medium onion, sliced 8 large eggs 2 T. milk, cream or milk substitute ½ tsp. salt ¼ tsp. black pepper ¼ tsp. nutmeg ¼ tsp. ground rosemary 2 oz. parmesan cheese, grated (~½ c.) OPTION: ¹/³ c. craisins

1. Cook the wild rice in the water with a pinch of salt until done, about 45 minutes.

2. Preheat oven to 350˚F.

3. Warm the butter in a large oven-proof skillet or Dutch oven. Add the mushrooms and onions, and sauté, covered, for 7-8 minutes, stirring occasionally. Remove cover and continue cooking until juices evaporate.

4. In a medium mixing bowl, combine the eggs, milk, cream or milk substitute, salt, pepper, nutmeg and rosemary. Mix well, then stir in the cooked rice. Pour the mixture over the cooked vegetables.

5. Sprinkle the grated cheese evenly over the top of the eggs. Bake for 25 minutes, until the eggs have set. Let the frittata stand for 5 minutes before cutting into quarters to serve.

www.wedge.coop



M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION: Serve with steamedasparagus.

PRODUCE • 1 lb. mushrooms • 1 medium onion

BULK/GROCERY • 8 eggs • wild rice • OPTION: craisins

DAIRY • milk, cream or milk substitute • 2 oz. parmesan cheese

HERBS/SPICES • black pepper • nutmeg • rosemary


VEGETARIAN/GLUTEN-FREE

NUTRITION TIP:Wild rice is a great source of manganese (1 c.cooked has over 100% of the U.S. RDA), anutrient that helps regulate blood sugar levels,supports the thyroid gland, and helps maintainnerve health.

Chicken &Sweet Potato Soup

This delicious soup is both light and satisfying --perfect for spring!

1 T. butter or olive oil 1 onion, diced 1 stalk celery, diced ½-¾ lb. boneless, skinless chicken breast or thigh, cut into small cubes 4 c. chicken stock (any kind) 2 medium-large sweet potatoes (not “yams” with orange flesh), peeled and cubed 4-5 c. thinly sliced Napa cabbage (~1 medium head) 1 tsp. salt (add to taste) 1 heaping T. fresh dill, finely chopped

1. Warm the butter or oil in a soup pot. Add the onion, celery and chicken, and sauté over medium heat for 5-6 minutes, stirring occasionally.

2. Add the chicken stock, sweet potatoes, cabbage, salt and dill.

3. Bring to boil, then simmer for 15-20 minutes, until the vegetables are very tender. Add extra chicken stock or water, if needed.

www.wedge.coop



M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION:Serve with whole grain bread and butter.

DAIRY-FREE/GLUTEN-FREE

PRODUCE • 1 onion • 1 stalk celery • 2 medium-large sweet potatoes • 1 medium head Napa cabbage • fresh dill

GROCERY • chicken stock • butter or olive oil

MEAT/SEAFOOD • ½-¾ lb. boneless skinless chicken breast or thigh


HELPFUL HINT:Leftover fresh dill can be used in tuna or eggsalad, in soups, in scrambled eggs with goatcheese or in salads of all kinds.

TofuChop Suey

Omnivores can replace the tofu with pork or chicken, if desired. Just sauté cubed meat untilcooked in 1 T. sesame oil before starting recipe,then set aside, adding it in place of the tofu.

½ c. low-sodium vegetable broth 3 T. tamari (regular or gluten-free) 2 T. molasses 1 T. cornstarch ¼-½ tsp. red pepper flakes 1 T. sesame oil 1 carrot, sliced 1 red bell pepper, sliced 1 T. minced ginger 1 9-oz. bag bean sprouts 1 8-oz. can water chestnuts 1 lb. firm tofu, cubed 1. In a small mixing bowl, combine the stock, tamari, molasses and corn starch. Mix well, until the corn starch is dissolved.

2. Warm the sesame oil in a large skillet. Add the carrot and sauté, covered, for 3 minutes, stirring occasionally.

3. Add the bell pepper and ginger, and continue to sauté, covered, for 2 more minutes.

4. Add the liquid mixture, bean sprouts, water chestnuts and tofu to the skillet and cook, uncovered, for 3-4 minutes, stirring often, until the sauce has thickened.

www.wedge.coop



M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

NUTRITION TIP:Ginger contains anti-inflammatory compoundscalled gingerols that can help alleviate arthriticpain and muscular discomfort.

PRODUCE • 1 carrot • 1 red bell pepper • ginger • 1 9-oz. bag bean sprouts

GROCERY/BULK • low-sodium vegetable broth • tamari (regular or wheat-free) • molasses • corn starch • sesame oil • 1 8-oz. can water chestnuts • 1 lb. firm tofu

HERBS/SPICES • red pepper flakes


VEGAN/GLUTEN-FREE/DAIRY-FREE

MENU SUGGESTION:Serve over brown rice or noodles.

Turkey CheddarQuesadillas

Fresh scallions give these simple quesadillas a nice boost of flavor.

6 whole grain tortillas *See Food Fact 1 7-oz. package sliced deli turkey, cut into pieces ½ c. scallions, sliced 6-8 oz. cheddar cheese, grated 1. Assemble tortillas on a work surface: sprinkle half the cheese evenly over 3 tortillas, and evenly distribute the turkey and scallions over them. Sprinkle the second half of the cheese on top.

2. Place the other 3 tortillas over the first ones. Transfer quesadillas to quesadilla maker to cook, or brown quesadillas lightly on each side over medium heat in an ungreased pan. Cut into sections before serving.

www.wedge.coop



M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION:Serve with steamed asparagus or broccoli.

FOOD FACT:Brown rice tortillas are a delicious gluten-free option.

PRODUCE • scallions

GROCERY/BULK • 1 package whole grain tortillas

DAIRY • 6-8 oz. cheddar cheese

MEAT • 1 7-oz. package deli turkey


GLUTEN-FREE OPTION

Asparagus Pizza Bianca - tccp.coop · Transfer quesadillas to quesadilla maker to cook, or brown...

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