Whether it’s a New Year’s resolution or just a desire to try something different, why not add a few healthy recipes
in your kitchen?

Let’s Get Cooking!

This recipe uses cherry tomatoes because of their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

Make 4 servings.

INGREDIENTS:

• 4 Tablespoons virgin coconut oil or vegetable oil
• 1 red chile, halved, seeded, thinly sliced
• 1 1″ piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 4 cardamom pods, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 pints cherry tomatoes (about 1 1/4 lb)
• 1/4 cup unsweetened coconut cream
• 4 5-oz skinless cod fillets
• 1 cup basil leaves, torn if large
• salt to taste

Instructions

1. Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut cream; taste and season curry with salt.
2. Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
3. Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish.

INGREDIENTS:

• • • 1/4 cup double-concentrated tomato paste
    • 3 garlic cloves, finely grated
    • 1 1/2 tsp ground coriander
    • 1 1/2 tsp ground cumin
    • 1 tsp crushed red pepper flakes
    • 1 medium head of green or savoy cabbage (about 2 lb total)
    • 1/2 cup extra-virgin olive oil, divided
    • 3 tbsp chopped dill, parsley, or cilantro
    • Kosher salt
    • Full-fat Greek yogurt or sour cream (for serving)

Instructions

1. Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
2. Cut cabbage in half through core. Cut each half through core into 4 wedges.
3. Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
4. Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.
5. Scatter dill over cabbage. Serve with yogurt alongside.

Potato salad? Egg salad? This deconstructed salad combines the best of both!

Makes 4 servings.

Ingredients

• 4 large eggs
• 2 ounces sliced or slab bacon, cut crosswise into ¼-inch strips
• ¾ pound tiny potatoes, halved if larger than a ping pong ball
• Kosher salt, freshly ground pepper
• 1 small shallot, finely chopped
• 2 tablespoons whole grain mustard
• 1 tablespoon (or more) white wine vinegar
• 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
• 2 cups mixed herb leaves, such as parsley, chives, and/or chervil

Instructions

1. Carefully lower eggs into a medium saucepan of boiling water and cook 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp, about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally, until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
3. Toss greens and herbs in a large bowl, add warm potatoes and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

From all of us here at the Co-op, we are honored to be serving our community during this time and
thank you for supporting your local food coop!