Easy Arugula Salad Pizza

By: Robin Asbell

Total Time: 20 minutes

Servings: 4

The contrast between a hot, crispy crust and a cool, leafy salad makes this easy pizza seem much more complicated than it is. Great in summer, or anytime you want a quick, fresh meal.

Ingredients

1 14-inch pre-baked pizza crust, thin

3 tablespoons thick pizza sauce

4 ounces Romano cheese

2 ounces arugula, washed and dried

1 teaspoon extra virgin olive oil

1 teaspoon fresh lemon juice

salt and pepper

Preparation

Preheat the oven to 400°F. Place the pizza crust on a sheet pan. Spread the sauce over the crust and shred 1 ounce of the cheese over the top. Bake the crust for 10-12 minutes, depending on the thickness of the crust, to crisp it.

While the crust bakes, use a vegetable peeler to shave the remaining cheese into thin slivers. Toss the arugula, oil, lemon juice and a pinch each of salt and pepper in a bowl. When the crust is hot and crisp, top with the arugula and cheese shavings and cut in four slices. Serve immediately

Nutritional Information

378 calories, 11 g. fat, 30 mg. cholesterol, 862 mg. sodium, 50 g. carbohydrate, 2 g. fiber, 19g. protein

Individual Puff Pastry Tarts
with Parsley, Tomato and Feta

By: Robin Asbell

Total Time: 40 minutes; 15 minutes active

Servings: 4

Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.

Ingredients

1 sheet puff pastry, thawed in fridge

1/2 cup Italian flat-leaf parsley, packed

4 ounces feta cheese, drained well

20 small cherry tomatoes, washed and dried

Flour, for handling the pastry dough

Preparation

Preheat the oven to 400°F. Line a baking sheet with parchment paper and reserve.

Unwrap the thawed puff pastry, and take out one sheet. Re-wrap and re-freeze the remaining sheet, if desired.*

Lightly flour a counter and place the puff pastry sheet on the flour, carefully unfolding it. Use a rolling pin to roll the rectangle into more of a square shape, and to even out the fold marks. Cut the sheet into four even squares.

Place the squares on the prepared pan, and fold in the corners to make a rounder shape, pressing the dough corners down. Top each with parsley, then feta, then place 5 cherry tomatoes on each one.

Bake for 25 minutes, until the tomatoes are collapsing and the dough is puffed and golden. Serve hot.

Notes and Tips

Pastry sheets can be refrozen twice.

Nutritional Information

523 calories, 39 g. fat, 112 mg. cholesterol, 664 mg. sodium, 34 g. carbohydrate, 1 g. fiber, 10 g. protein

Herbed Farro with Chicken
By: Co+op

Total Time: 4 hours, 10 minutes; 10 minutes active

Servings: 4

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

Count on your slow cooker to deliver this comforting, deliciously herbed cross between a pilaf and a stew. Farro comes in “whole grain” or “pearled” versions. You can tell by examining the grains, pearled has had the bran layer partially scraped off. You can use either here, but if using pearled, subtract 30 minutes from the cooking time.

Ingredients

The High Five

1 cup whole grain farro

1 15-ounce can chicken stock

1 large carrot, chopped

1 large onion, chopped

1 8-ounce boneless, skinless chicken breast

Pantry and Kitchen Items

1 1/2 cups water

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon salt

Preparation

In the slow cooker, combine the farro, chicken stock, water, thyme, sage, salt, carrot and onion, and stir to mix.

Place the chicken on top and put the lid on the pot. Cook on high for 4 hours for whole farro, 3 1/2 hours for pearled.

When the farro is tender, take two forks and shred the chicken in the pot, then stir into the farro. Serve hot. Keeps, tightly covered, for 4 days in the refrigerator.

Serving Suggestion

This hearty dish is flexible. Add chopped celery, fennel, rutabaga or other root vegetables you may have. Garnish the final dish with chopped parsley for a pop of color and a bright, fresh flavor.

Nutritional Information

380 calories, 5 g. fat, 50 mg. cholesterol, 510 mg. sodium, 51 g. carbohydrate, 9 g. fiber, 28 g. protein

Tofu Fried Rice

By: Co+op

Total Time: 10 minutes

Servings: 4

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

This stir-fried rice featuring tofu and carrots comes together in only ten minutes when you make the rice ahead of time. Cook up a pot of brown rice on the weekend, and save some to make this dish later in the week.

Ingredients

The High Five

10 ounces extra firm tofu, drained and cut in small cubes

2 cups thinly sliced carrots

2 large eggs

3 cups cooked brown rice (from 1 cup raw rice)

1/4 cup teriyaki sauce

Pantry and Kitchen Items

1 tablespoon canola oil

Preparation

In a large wok or saute pan, heat the oil for a few seconds over medium-high heat. Add the tofu and stir. Fry the tofu until crispy and browned, for about 4 minutes, scraping the bottom of the pan with a metal spatula.

After the tofu is golden, add the carrots and stir for 30 seconds.

Quickly add the eggs, then crumble the cooked rice on top, and pour the teriyaki sauce over that. Start stirring, coating the rice and carrots with egg and sauce. Stir until the eggs are cooked and no longer shiny and wet. Serve hot.

Serving Suggestion

You can make this dish with other grains, so if you love quinoa or barley, make it your own by frying them like rice.

Nutritional Information

400 calories, 13 g. fat, 105 mg. cholesterol, 790 mg. sodium, 53 g. carbohydrate, 4 g. fiber, 20 g. protein

Jamaican Jerk Chicken & Quinoa

By: Co+op

Total Time: 4 hours, 15 minutes; 10 minutes active

Servings: 6-8

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

With the magic of jerk seasoning, this simple slow-cooker dish takes on a spicy island vibe. Chicken thighs simmer with the quinoa, infusing the grain with flavor as they become fall-apart tender.

Ingredients

The High Five (Four!)

1 1/2 cups quinoa

2 1/2 cups chicken stock

4 cups chopped sweet potatoes

4 medium boneless, skinless chicken thighs

Pantry Items

2 tablespoons jerk seasoning

1/2 teaspoon salt

Preparation

Put quinoa, stock, sweet potatoes, jerk seasoning and salt in the crock of a slow cooker and stir to mix well. Nestle the chicken thighs down into the quinoa.

Cover and cook on low for 4 hours. Uncover and taste; everything should be tender and fragrant. Serve warm.

Serving Suggestion

Carry a Caribbean theme through the entire meal by serving with crispy, sweet fried plantains and fresh pineapple.

Nutritional Information

570 calories, 10 g. fat, 75 mg. cholesterol, 750 mg. sodium, 73 g. carbohydrate, 10 g. fiber, 28 g. protein

Thai Tofu Stir-Fry with Peanut Sauce

By: Co+op
Total Time: 40 minutes
Servings: 4

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

This quick and easy Thai stir-fry takes advantage of the nearly universal appeal of savory peanut sauce and tastes much more complex than it is! Use extra-firm tofu and prepared sauce to get this healthy dinner on the table in minutes.

Ingredients

The High Five

1 cup short-grain brown rice, uncooked

10 ounces extra-firm tofu, rinsed and patted dry

2 cups chopped cabbage

1 cup snap peas

1/4 cup prepared Thai peanut sauce

Pantry and Kitchen Items

1 tablespoon canola oil

Preparation

Cook the brown rice: Put 2 cups water in a small pot and place over high heat. When the water boils, add the brown rice and return to a boil. Cover the pan and reduce heat to low. Cook for about 35 to 40 minutes, or until all the water is absorbed and the rice is tender.

While the rice cooks, slice the tofu into small cubes. Heat a large saute pan or wok over high heat until hot, about 1 minute. Pour in the canola oil and swirl the pan to coat. Add the tofu and stir to coat with oil. Stir-fry the tofu until it is golden brown, about 4 minutes.

Add the cabbage and peas to the pan and keep stirring, tossing and moving the vegetables until the cabbage is softened and the peas are crisp-tender. Add the peanut sauce and stir to coat.

Serve stir-fry on top of a scoop of cooked brown rice.

Serving Suggestion

This easy stir-fry is flexible. Try adding carrots, mushrooms, green beans or peas in place of the snap peas or in addition to them. Substitute chicken for the tofu. If you like a spicier sauce, add a pinch of red chili flakes when sauteing the vegetables or serve with a Sriracha-style hot sauce at the table.

Nutritional Information

390 calories, 13 g. fat, 0 mg. cholesterol, 550 mg. sodium, 54 g. carbohydrate, 4 g. fiber, 18 g. protein

Chicken and Asparagus Roulade

By: Co+op

Total Time: 45 minutes

Servings: 6

An elegant and tasty take on a chicken dinner combines asparagus, sun-dried tomatoes and cheeses for a delicious flavor.

Ingredients

1/2 cup sun-dried tomatoes, diced

3/4 cup shredded Italian cheese (mozzarella, Asiago or Parmesan or a blend)

4 ounces soft chevre

10 to 12 asparagus spears

4 6-ounce boneless, skinless chicken breasts

Pantry items

Salt and black pepper

Preparation

Preheat the oven to 375° F. Oil a rimmed sheet pan.

In a small bowl, mix together the sun-dried tomatoes, cheeses and a pinch each of salt and black pepper. Trim off the woody ends of the asparagus, then split each spear in half lengthwise. Set aside.

To butterfly the chicken breasts, lay them smooth side down on a cutting board and remove any tenderloin. Holding a knife parallel to the cutting board, start at the thickest side of each breast and carefully slice in half widthwise almost to the other edge. Keep the thin edge intact and open the breasts along the "fold,” like a book. Starting with the thickest part, gently pound each breast between two pieces of plastic wrap until it is consistently thin (1/4 to 1/2 inch thick) without any holes. Season each breast with salt and black pepper on both sides.

Place 1/4 of the tomato and cheese mixture near the edge of each breast and top with a few asparagus spears, laying them lengthwise with the breast. Lift the edge of the breast up and slightly over the filling and firmly roll it up like a jelly roll (the asparagus tips may peek out the ends). Place the roll, seam side down, on the sheet pan. Repeat with each breast. Secure the rolls with toothpicks before baking if needed. Bake the chicken for 15 to 20 minutes or until it reaches an internal temperature of 165 degrees F. Remove from the oven and let sit for 5 to 10 minutes, then slice each roll crosswise into 6 pieces and put 4 pieces on each plate to serve.

Serving Suggestion

Delicious with a side of garlic mashed potatoes, rice pilaf, couscous, risotto or a baby greens salad. If serving the chicken breasts whole, brush lightly with oil and sprinkle them with shredded cheese and paprika (or other herbs and spices of your choice) before baking. Substitute ricotta cheese for the chevre if desired.

Nutritional Information

235 calories, 6 g. fat, 82 mg. cholesterol, 282 mg. sodium, 5 g. carbohydrate, 6 g. fiber, 31 g. protein

High Five Recipes

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