Vegetarian Stuffed Acorn Squash

Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. You will have lots of leftover stuffing—Suzy suggests using it to make Stuffed Peppers.

  • 2 acorn squash
  • 3 tablespoons olive oil
  • 1 medium onion, minced
  • 1 medium green pepper, minced
  • 1/2 cup pine nuts
  • 1/3 cup currants
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cround cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1 cup rice (brown or white)
  • Juice of one lemon
  • 2 1/4 cups water
  • 1/2 teaspoon salt

Veggie and Cheese Quesadilla

From Better Eating For Life, Step Seven: Got Calcium?”

Serves 2

  • 2 whole-wheat flour tortillas
  • 2 plum tomatoes, diced
  • 1 sweet red bell pepper, sliced thinly
  • 2 green onions or 8 chives, finely chopped
    (about 4 tablespoons)
  • 1 large carrot, shredded
  • 1/2 cup grated reduced fat Monterey Jack cheese
  • 1/2 cup plain low fat yogurt
  • 2 Tbs. salsa
  • 1/2 cup chopped fresh spinach or other leafy greens

Wild Mushroom Macaroni with Three Cheeses & Truffle Oil

_This recipe comes to us courtesy of our former Deli Manager, Dwaine Pettygrove. Dwaine says that if you’re lucky enough to have a whole truffle, you should feel free to substitute shaved truffle for the truffle oil. You can find truffle oil in our deli/cheese aisle.

Wild-caught Alaskan Salmon with Pineapple Orange Sauce

A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it.

A two-pound fillet will yield four to six servings. The marinade/sauce can also be used with other fish like whole farmed striped bass or halibut steaks.

  • 1 whole wild Alaskan salmon fillet (2 pounds)
  • 1 1/2 cups Organic Valley Orange Juice
  • 1 1/2 cups fresh pineapple chunks, liquefied in a blender

Yummy Mac n’ Cheese

From the Better Eating for Life” series, Part 2, Serve Yourself Right

This classic treat, made healthier with whole grain pasta and reduced-fat dairy, is so much tastier than the boxed kind! You’ll get two ounce-equivalents from the grains group and just under two from the milk group with this tasty comfort dish.

Serves 4

  • 7 oz. (about 1¾ cups) dried macaroni (Try whole wheat or brown rice macaroni for more flavor and nutrition.)
  • 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz. brick)
  • ½ cup finely chopped onion
  • 3 Tbs. chopped fresh parsley