by Megan Minnick, Purchasing Director
Who says eating organic and local has to be expensive? We don’t think it should be, and so your Co-op provides some great ways to save on wholesome, organic, and local foods throughout our stores. One of the best is our Co+op Basics program.
What is Co+op Basics
This program offers everyday low prices on local, organic, and natural staple items. There are over 400 Co+op Basics products throughout our stores, with some of the best prices in town on things like Fair Trade organic avocados, locally grown organic flour, Organic Valley milk, local grass-fed ground beef, and local rBGH-free cheese. These aren’t sale prices, and they are available to everyone—Co-op owners and non-owners alike.
As a working mom with three hungry kids, I know all too well that providing nourishing, tasty, and quick dinners that don’t break the bank can be a huge challenge, especially on busy weeknights. Co+op Basics items can help! Below are a few of my favorite quick, easy, and inexpensive weeknight meals, crafted almost entirely from Co+op Basics products. Happy (and quick) cooking!
Organic Spaghetti Dinner with Local Grassfed Ground Beef
Serves 6
Cook time: 15 minutes
Cost per serving: $3.23
1 package Field Day Organic Spaghetti
1 Tbs. Field Day Organic Olive Oil
1 organic yellow onion, diced
8 oz. 100% local organic button mushrooms, sliced
1 lb. 100% local grassfed ground beef
1 jar Field Day Organic Marinara Pasta Sauce
5 oz. organic salad mix
Directions: Cook the pasta according to the directions on the package. In a large skillet, sauté the onions until they start to caramelize. Add the mushrooms and let cook for an additional 2-3 minutes. Add the ground beef and cook until browned. Add the pasta sauce, and cook until hot and bubbly. Serve spaghetti with a side salad and your favorite salad dressing
Breakfast for Dinner with Local Organic Pancakes, Uncured Bacon, & Fresh Organic Fruit
Serves 4
Cook time: 30 minutes
Cost per serving: $3.65
For the pancakes:
1 c. 100% local organic Lonesome Stone Milling All-purpose Whole Wheat Flour
1 1/2 Tbs. Wholesome Sweeteners Organic Fair Trade Cane Sugar
2 tsp. baking powder
1/2 tsp. salt
2 large 100% local organic eggs
1 c. Organic Valley 2% milk
2 Tbs. Organic Valley Unsalted Butter, melted
Field Day Organic Canola Oil Cooking Spray
4 oz. Field Day organic maple syrup
1 8 oz. package Applegate Uncured Sunday Bacon
1 lb. organic navel oranges, sliced
1 lb. organic gala apples, sliced
Directions: Preheat oven to 375ºF. Place bacon strips on a cookie sheet so they don’t overlap and cook in the oven for about 20 minutes or until done to your liking. While the bacon cooks, make the pancakes. In a large bowl, mix the flour, sugar, baking powder, and salt.
In a separate, smaller bowl, whisk the eggs, add the milk and melted butter. Combine the wet ingredients into the dry and mix until just combined. Spray a generous coating of cooking spray on a hot skillet and cook pancakes until done. Serve pancakes and bacon hot with maple syrup and fresh fruit.
Loaded Nachos with Local Cheese and Organic Salsa
Serves 4
Cook time: 15 minutes
Cost per serving: $3.00
8 oz. Garden of Eatin’ Yellow Corn Tortilla Chips, non-GMO, made with organic corn
1 can Field Day organic pinto beans
8 oz. Cedar Grove Local rBGH-Free Mild White Cheddar
1/2 can Field Day Sliced Black Olives
1/2 jar Field Day Organic Roasted Garlic Salsa
2 Fair Trade organic avocados, sliced
Directions: Preheat oven to 400ºF. Spread chips out on a cookie sheet or large shallow baking dish and top with beans, olives, and cheese. Bake until cheese is melted and bubbly, about 10 minutes. Serve topped with avocado slices and accompanied by the salsa.
If you really want to save time, nachos can be microwaved for 1-2 minutes instead of cooked in the oven.
Quick and Organic Tofu Peanut Stir Fry
Serves 4
Cook time: 20 minutes for the stir fry, plus cooking time for the rice
Cost per serving: $2.74
1 c. Lundberg Organic Brown or White Basmati Rice
2 Tbs. Field Day Organic Expeller-Pressed Coconut Oil
3 organic carrots, sliced
1 organic yellow onion, diced
1 16 oz. package essentially local Simple Soyman Organic Firm Tofu, sliced
For the peanut sauce:
1/2 cup Field Day organic smooth peanut butter
1/2 cup organic soy sauce
1/2 cup Field Day organic apple cider vinegar
1 tsp. each powdered ginger and garlic
2 Tbs. Field Day organic wildflower raw honey
Directions: Cook the rice according to instructions. Heat coconut oil in a skillet. Add onions and carrots and cook until they begin to caramelize. Add tofu and continue to cook for another 5-10 minutes. While the veggies and tofu cook, whisk together the peanut sauce ingredients until combined. Add sauce to the veggies and let cook for a few more minutes. Serve over rice.
Organic Curried Coconut Chickpeas with Spinach
Serves 4 with leftovers
Cook time: 15 minutes for the curry, plus cooking time for the rice
Cost per serving: $2.26
1 c. Lundberg Organic Brown or White Basmati Rice
1 Tbs. Field Day Organic Olive Oil
1 organic yellow onion, diced
1 can Field Day Organic Garbanzo Beans
1 can Field Day Organic Diced Tomatoes
4 c. fresh organic baby spinach
1 can Field Day Organic Classic Coconut Milk
2 tsp. curry powder or garam masala
1/2 tsp. garlic powder
Salt to taste
Directions: Cook rice according to instructions. Heat olive oil in a skillet. Add onion and cook until caramelized. Add garbanzo beans and diced tomatoes and cook for another 3-4 minutes.
Add baby spinach and continue to cook until wilted. Add coconut milk. Add spices and salt to taste. Serve over rice.
