Blueberry and Peach Crisp

Indulge in the sweet taste of summer with our Blueberry and Peach Crisp! This delightful dessert features juicy peaches and ripe blueberries topped with a golden, crunchy crumble. Easy to make and perfect for any occasion, it's a delicious treat from the Berkshire Food Co-op that everyone will love.

Ingredients:

• 3 cups fresh blueberries

• 3 cups fresh peaches, peeled and sliced

• 1 tablespoon lemon juice

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 cup all-purpose flour

• 1/2 cup rolled oats

• 1/4 cup unsalted butter, cold and cut into small pieces

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the blueberries and peach slices. Drizzle with lemon juice and toss to coat.

3. Transfer the fruit mixture to a greased 9x9-inch baking dish.

4. In another bowl, mix together the granulated sugar, brown sugar, flour, rolled oats, cinnamon, nutmeg, and salt.

5. Add the cold butter pieces and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

6. Sprinkle the topping evenly over the fruit mixture.

7. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.

8. Let cool slightly before serving. Enjoy warm, with a scoop of vanilla ice cream if desired!

Grilled Zucchini and Corn Salad

Discover a burst of summer flavors with our Grilled Zucchini and Corn Salad! This vibrant dish combines smoky grilled zucchini, sweet corn, and fresh herbs for a refreshing and healthy addition to any meal. Perfect for a light lunch or a side dish at your next barbecue, it's a must-try recipe from the Berkshire Food Co-op.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips

• 2 ears of corn, husked

• 1 red bell pepper, diced

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• 2 tablespoons olive oil

• Salt and freshly ground black pepper to taste

• 1/2 teaspoon ground cumin

Instructions:

1. Preheat your grill to medium-high heat.

2. Brush the zucchini strips and corn ears with a little olive oil.

3. Grill the zucchini strips for about 2-3 minutes per side, until tender and slightly charred.

4. Grill the corn ears, turning occasionally, until lightly charred and cooked through, about 10 minutes.

5. Remove the zucchini and corn from the grill and let cool slightly.

6. Cut the grilled zucchini strips into bite-sized pieces.

7. Cut the corn kernels off the cob.

8. In a large bowl, combine the grilled zucchini, corn kernels, diced red bell pepper, and chopped cilantro.

9. In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and ground cumin.

10. Pour the dressing over the salad and toss to combine.

11. Serve warm or at room temperature and enjoy this flavorful summer dish!

Heirloom Tomato and Basil Salad

Savor the essence of summer with our Heirloom Tomato and Basil Salad! This simple yet flavorful dish highlights the rich taste of heirloom tomatoes paired with fresh basil and a light vinaigrette. Perfect as a starter or side, it's a refreshing and elegant recipe from the Berkshire Food Co-op.

Ingredients:

• 4-5 ripe heirloom tomatoes, assorted colors

• 1 cup fresh basil leaves

• 1/2 cup pistachios

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• Salt and freshly ground black pepper to taste

• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Wash and slice the heirloom tomatoes.

2. Arrange the tomato slices on a large serving platter.

3. Scatter the basil over the tomatoes.

4. Add the pistachios on top.

5. Drizzle the olive oil and balsamic vinegar evenly over the salad.

6. Season with salt and freshly ground black pepper to taste.

7. Sprinkle the crumbled feta cheese on top if desired.

8. Serve immediately and enjoy the fresh flavors of summer!

Get Your Greens!

It’s no secret that green and leafy vegetables are good for you. But while a side of steamed broccoli is nutritious, it lacks … excitement. Even salads, with their endless potential for variety, can begin to feel too familiar. Liven things up! To enjoy more of those glorious greens, start by making small additions to your daily diet: Snack on crunchy cucumbers and snap peas, or add a pop of flavor with fresh herbs. Toss leafy greens into any soup, smoothie, stir-fry or curry. Hungry for more ideas? Give these simple, green-themed recipes a try.

Baby Kale Stir Fry

Serves: 2. Prep time: 15 minutes.

• 1 tablespoon tamari

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 1 tablespoon avocado oil

• 1 small carrot, sliced diagonally

• 1 5-ounce package baby kale

1. In a small bowl, stir the tamari, rice vinegar and honey; set aside.

2. Place a wok or large saute pan over mediumhigh heat for a couple of seconds, then drizzle in the oil.

3. Add the carrot slices and stir for 1 minute, then add the kale and stir. As the kale starts to wilt, after about 1 minute, drizzle in the tamari mixture and stir to coat. Cook until kale is softened, about 1 minute longer.

4. Serve hot.

Great Green Goddess Salad

Serves: 4. Prep time: 20 minutes.

• 1 clove garlic

• 1 small anchovy (optional)

• 1⁄2 cup lightly packed fresh parsley

• 2 medium scallions, white and green parts

• separated

• 1⁄2 teaspoon dried tarragon

• 1⁄4 cup plain Greek yogurt

• 2 tablespoons mayonnaise

• 1 tablespoon white wine vinegar

• 1⁄2 teaspoon salt

• 2 tablespoons olive oil

• 5 ounces baby spinach, washed and dried

• 1 medium cucumber, peeled and sliced

• 1 medium avocado, sliced

1. For the dressing, in the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for 4 days, tightly covered, in the refrigerator.

2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.

Mint Pesto Pea Soup

Serves: 6. Prep time: 30 minutes.

Soup

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 cup yellow onion, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 6 cups fresh or frozen peas

• 2 green onions, diced

• 2 tablespoons fresh mint, minced

• 1⁄4 cup sour cream

• Salt and black pepper to taste

Pesto

• 1⁄2 cup fresh parsley leaves

• 1⁄4 cup fresh mint leaves

• 1⁄4 cup pine nuts

• 1 lemon, zest and juice

• 2 ounces Parmesan cheese, shredded

• 2 tablespoons olive oil

1. Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 5 to 10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1 to 2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.

2. To make the pesto, put the parsley, mint, remaining garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well.

3. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.

Stuffed Collard Greens

Serves: 8 rolls. Prep time: 1 hour; 30 minutes active.

• 8 collard leaves, large stems removed

• 1 tablespoon olive oil

• 1 cup diced yellow onion

• 1 celery stalk, diced

• 1⁄2 red or green bell pepper, seeds removed, diced

• 2 cloves garlic, minced

• 1⁄2 pound ground turkey or plant-based crumbles

• 1 teaspoon chili powder

• 1⁄2 teaspoon dried thyme

• Pinch of cayenne (optional)

• 3⁄4 cup chicken or vegetable broth

• 1 1⁄2 cups cooked rice

• Pinch each of salt and black pepper

• 3⁄4 cup Carolina-style barbecue sauce

1. Heat the oven to 350°F. Oil or butter an 8 x 8-inch casserole dish.

2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.

3. In a large skillet, heat the olive oil over medium-high heat and saute the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.

4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.

Sensational Berry Smoothies

The smoothie — a drinkable breakfast, snack, or workout drink — is one of the easiest culinary creations to make at home. A variation on the kinds of fruity drinks made in tropical countries for years, it was christened “smoothie” in the 1960s. As it grew to include healthy add-ins, boosting it from a snack to a meal, the smoothie began to inch into the healthy mainstream. Suddenly, smoothies were everywhere! Check out these sensational berry smoothies as a starting point. Each one is simple and completely delicious.

Hidden-Spinach Berry Smoothie

Serves: 2. Prep time: 10 minutes.

• 2 cups frozen or fresh raspberries, strawberries,

• blackberries, or a mix

• 3 cups spinach (packed)

• 1 cup yogurt, kefir, or a non-dairy alternative like

• almond milk

• 1 large banana, fresh or frozen

Put the berries and spinach in the blender first, and add the yogurt and banana. Process, scraping down as needed. Blend until smooth and serve.

You’ll enjoy a salad's worth of healthy spinach in this luscious smoothie, and hardly notice it's there!

Strawberry-Pomegranate Smoothie

Serves: 2. Prep time: 5 minutes.

• 2 cups frozen strawberries

• 1 large frozen banana, cut in chunks

• 1 cup kefir, yogurt, or a non-dairy alternative like

• almond milk

• 1 cup pomegranate juice

• 2 tablespoons pomegranate seeds

In a blender, pile in the strawberries and frozen banana, then add kefir and pomegranate juice. Process to puree; serve garnished with pomegranate seeds. If the smoothie is too thick to blend, add milk or a non-dairy alternative as needed.

Pomegranate juice is an antioxidant superstar, and its wonderfully tart flavor is balanced by banana and creamy kefir.

Mixed Berry and Oat Smoothie with Granola

Serves: 2. Prep time: 5 minutes.

• 2 cups frozen mixed berries

• 4 ounces firm silken tofu

• 1⁄4 cup rolled oats

• 1 1⁄2 cups vanilla soymilk or other milk

• 1⁄2 cup granola

In a blender, place the mixed berries, then tofu, oats and soymilk. Process until smooth. Serve in two glasses, with 1⁄4 cup of granola on top of each.

Berries disguise the secret ingredient (tofu!) and a sprinkle of granola adds a tasty crunch.

Reprinted by permission from grocery.coop. Find these and other recipes, plus information about your food and where it comes from at grocery.coop.