It’s Time for a Protein Challenge!

We’ve heard it all the time, “breakfast is the most important meal of the day!” How many of you always eat breakfast? If so, how much protein do you get at breakfast? Our team of Supermarket Registered Dietitians have teamed up with the MN Beef Council to bring you a little challenge for the New Year! Continue reading “It’s Time for a Protein Challenge!”

Weekly Ad Recipe – Chicken Mango Spinach Salad

Weekly Ad Recipe - Chicken Mango Spinach Salad www.cobornsblog.com

If you want variety in a salad this is the way to go. The baby spinach with the fresh mangoes and avocados makes this one of the best recipes. Serve crusty bread with your salad and you have a quick, easy meal for dinner in less than 30 minutes. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Chicken Mango Spinach Salad
Serves: 5
 
Ingredients
  • 10 Oz. Baby Spinach Leaves
  • 1 Mango, peeled, sliced
  • 1 Avocado, sliced
  • 1 Small Red Onion, thinly sliced
  • ⅔ Cup Raspberry Vinaigrette Dressing
  • 2 Cups Cooked Chicken Strips
Instructions
  1. Toss spinach with mangos, avocados and onions in a large bowl.
  2. Add dressing; mix lightly.
  3. Top with chicken.
Notes
Suggested Wine Pairing Risata Pinot Grigio

 

Edgy Veggie – Vegan Butternut Squash Ravioli & Cashew Cream Marinara

Edgy Veggie

Coborn's Blog: Edgy Veggie with Andrew
Andrew

There seems to be a bit of confuddlement about the difference between Vegetarians and Vegans. I get asked A LOT about this, and I regularly encounter people who incorrectly assume Vegetarians don’t eat dairy or eggs. It’s tough to define these terms in absolutes, since everyone determines their own values around food and defines their own behavior, but there are some general guidelines.

“Vegetarian” typically describes a person who abstains from consuming meat. Many vegetarians also exclude all other animal tissue byproducts such as the gelatin found in Jell-o and the rennet used as a firming agent in many cheeses. Generally, Vegetarians aim simply not to end the lives of animals in order to obtain their nutrients.

“Vegan” typically describes someone who abstains from the use of ALL animal products. This includes not only meat, bone and tissue, but also dairy, eggs, cheese, honey, leather and cosmetics that contain processed animal byproducts. Generally, Vegans aim not to harm or make use of animals in any way to obtain nutrients or material comfort.

With all that said, there’s a lot of grey area. For instance, some folks call themselves Vegetarians and still eat fish – that’s called a Pescatarian. Others pronounce their Veganism and then sneak bacon when no one is looking – I call this Baconfused.

While I’ve been a Vegetarian for a couple of years now, I’m not a full-blown Vegan by any stretch. However, I often enjoy cooking like a vegan. I challenge you to try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. It may not be a rookie cooking project, but the results are well worth the work.

Vegan Butternut Squash Ravioli & Cashew Cream Marinara

Here’s what you’ll need:

  • A stove, a deep sauce pan and a large pot
  • An oven or microwave
  • A blender or food processor

Ingredients

Ingredients

Butternut Squash Ravioli

  • 1 Cup Butternut Squash – Cooked & Mashed
  • 1/2 tsp. – Salt
  • 1/2 tsp. – Black Pepper
  • 1/2 tsp. – Cayenne Pepper
  • 1 Tbsp. – Brown Sugar
  • 1 Package – Round Potsticker or Wonton Wraps (found in the produce department)
  • 1/2 Cup – Tofutti Better Than Cream Cheese – Plain
  • 1/2 Cup – Daiya Mozzarella Style Shreds

Cashew Cream Marinara

  • 1 Cup – Raw Unsalted Cashews
  • 1 Cup – Water
  • 2 Tbsp. – Olive Oil
  • 1/2 Medium Onion – Diced
  • 4 Garlic Cloves – Minced
  • 24 Oz. Jar – Full Circle Roasted Garlic Pasta Sauce

 

Step 1: Soak cashews in water for at least an hour.

Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.

Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.

Ravioli_01Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.

Sauce_01Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
Sauce_02Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.

Sauce_03Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.

Ravioli_03Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don’t stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.

Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.

Step 10: ENJOY!!!

Have you explored the joys (or challenges) of cooking with dietary restrictions? Share your thoughts in the comment thread below!

Edgy Veggie - Vegan Butternut Squash Ravioli and Cashew Cream Marinara
Prep time: 
Cook time: 
Total time: 
 
Try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. This isn't a rookie cooking project, but the results are well worth the work.
Ingredients
  • Butternut Squash Ravioli
  • 1 Cup Butternut Squash - Cooked & Mashed
  • ½ tsp. - Salt
  • ½ tsp. - Black Pepper
  • ½ tsp. - Cayenne Pepper
  • 1 Tbsp. - Brown Sugar
  • 1 Package - Round Potsticker or Wonton Wraps (found in the produce department)
  • ½ Cup - Tofutti Better Than Cream Cheese - Plain
  • ½ Cup - Daiya Mozzarella Style Shreds
  • Cashew Cream Marinara
  • 1 Cup - Raw Unsalted Cashews
  • 1 Cup - Water
  • 2 Tbsp. - Olive Oil
  • ½ Medium Onion - Diced
  • 4 Garlic Cloves - Minced
  • 24 Oz. Jar - Full Circle Roasted Garlic Pasta Sauce
Instructions
  1. Step 1: Soak cashews in water for at least an hour.
  2. Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.
  3. Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.
  4. Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.
  5. Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
  6. Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.
  7. Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.
  8. Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don't stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.
  9. Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.
  10. Step 10: ENJOY!!!

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Delicious Living Recipe – Tomato Basil Penne

TomatoBasilPenne

Tomato Basil Penne
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 (8 ounce) Package Penne Pasta
  • 2 Tbsp Minced Fresh Basil, divided
  • 1 Tbsp Olive Oil
  • 3 Cloves Garlic, minced
  • ½ Pint Grape Tomatoes, halved
  • ½ Jar Greenview Kitchen Pasta Sauce
  • 1 Pkg Daiya Cream Cheese
  • ¼ Cup Grated Dairy-Free Parmesan Cheese
  • 4 Sprigs Of Fresh Basil
Instructions
  1. Bring a large pot of water to a rolling boil over high heat.
  2. Cook pasta in boiling water until the pasta is al dente.
  3. Drain.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Cook basil and garlic in oil until soft.
  6. Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
  7. Stir in pasta sauce, and cream cheese.
  8. When cheese begins to combine with pasta sauce, mix in cooked penne pasta.
  9. Garnish with fresh basil and dairy-free Parmesan Cheese.

 

Hot Foods to Soothe Your Cold

When you’re sick, the right foods can help you heal.

When you’re under the weather, sometimes nothing sounds good. But your mom was right–if you do want to get better, you need to eat right. The onslaught of winter germs is arriving; we have a few suggestions to help you keep the bugs at bay, and get you back up on your feet in less time than usual.

Chicken noodle soup/broth: If you ask for a list of top “sick foods,” you know what you’ll hear–chicken soup. We’ve all heard it and we’ve all had it, but why?? Cooked chicken releases cysteine, which is chemically similar to an anti-inflammatory drug. It also has sodium, which is necessary to replace the fluids that we tend to lose when we get sick. It’s not just a comfort food; it’s also a great choice for a struggling immune system– grandmothers and scientists agree. If it’s not you that’s sick, but a friend or loved one, we highly recommend homemade chicken stock, featuring some of Coborn’s best fresh and local ingredients: chicken and vegetables.  When you’re not feeling up to making a trip to the store to stock up, let CobornsDelivers bring you the ingredients or the your favorite bowl–whether it’s the Campbell’s from your childhood or D’Amico and Sons’ beloved version.

Hot teas: Teas can provide relief from both indigestion and inflammation. Many hot teas, such as black and green teas can also boost your immune defenses, enabling your body to better fight off infection or bacteria. If you add dark honey to the mixture, you’ll also boost your antioxidants, which provide energy for your ailing body.

Starches, starches, starches: When was the last time you heard that as nutrition advice? Embrace the carbs. Plain pastas, potatoes, rice, and oatmeal are all good options if you’re suffering from nausea. While they fill up your stomach, they also absorb acids without triggering nausea.

Green Peas with Butter and Parmesan: Before you protest the idea of preparing vegetables in your delicate state, consider all of the vitamins, minerals, and other immune boosting benefits of vegetables. Also, be generous with the butter, based on how small of an appetite many folks have when they’re sick, the fats will do you some good.

Take note that none of these recipes are particularly fancy or decadent, you just need to ease your symptoms and get rest so you can get back to normal life as soon as possible. We know of people whose go-to sick foods include buttered white toast or flat 7-Up. What makes you feel better when you’re under the weather?