side dishes

Roasted Carrots, Potatoes and Shallots

By: Co+op, stronger together

Recipe Information

Total Time: 55 minutes; 10 minutes active
Servings: 6

Give yourself a break from intense preparation with this amazingly simple and devilishly easy recipe from our friends at Stronger Together. With organic russet potatoes at just $3.99 for a 5lb bag, it’s a great time to crank up the oven and enjoy some tasty roasted roots. We recommend trying this recipe with local shallots from WSU Organic Farm — they are absolutely delicious right now!

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Ingredients

  • 1 pound carrots

  • 1 pound red potatoes, halved or quartered

  • 5 to 6 shallots, peeled

  • 2 tablespoons olive oil

  • Pinch each of salt and black pepper

  • 1 tablespoon chopped fresh thyme

  • 2 tablespoons balsamic vinegar

Preparation

Heat the oven to 450°F. If carrots are large, slice them into halves or thirds. Toss the carrots, potatoes and shallots with the oil, salt and pepper, then spread on a large sheet pan. Roast for 25 to 30 minutes, stirring once or twice. Remove from oven, stir in the thyme and balsamic vinegar and return the pan to the oven to roast for another 10 to 15 minutes until the veggies are tender and browned. Add additional salt and pepper to taste. Serve warm.

Serving Suggestion

These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese.

Savory Bread Pudding

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 8

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The Co-op bakery’s Salted French bread is a perfect component of this tasty twist on a recipe ordinarily served as dessert. Speaking of Salted French, it’s only $2.99 per loaf through Tuesday, August 27 — pick one up today and give this a try.

Ingredients

  • 4 eggs, beaten

  • 2 cups milk

  • 4 to 5 cups cubed bread

  • 1 tablespoon olive oil

  • 1/2 cup diced yellow onion

  • 2 cloves garlic, minced

  • 4 ounces sliced shiitake, oyster or cremini mushrooms

  • 4 ounces sliced button mushrooms

  • 2 teaspoons dried thyme

  • 1 bunch kale, washed, stems removed and chopped

  • 1 cup shredded Gruyere cheese

  • Pinch each of salt and black pepper

Preparation

  1. Heat the oven to 350°F. Butter or oil an 8 x 8 inch casserole dish.

  2. In a large mixing bowl, whisk together the eggs and milk. Gently fold the cubed bread into the mixture and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 5 to 7 minutes until it is beginning to soften. Add the garlic, mushrooms and thyme and sauté another few minutes. Add the kale and stir until it softens. Remove from heat.

  3. Stir the cooked vegetables into the bread mixture, then add the shredded Gruyere, salt and pepper. Pour into the prepared casserole dish and bake for about 45 minutes until firm and browning on top. Remove from oven and serve warm.

Serving Suggestion

This is a great make-ahead dish for busy days; just assemble and refrigerate until you’re ready to bake. Accompany with spicy carrot slaw for flavor contrast and eye appeal.