Ingredients:
1 tablespoon olive oil
12 ounces of fresh green beans
1 teaspoon salt
1 large clove of garlic, finely chopped
1/2 cup roasted chopped almonds, walnuts, or pecans
1/4 cup shredded parmesan cheese

To make:
Preheat oven to 350F. Roughly chop the nuts and toast on a baking sheet for 5 to 8 minutes or aromatic and just turning golden brown. Heat oil in a medium sized frying pan until hot. Add the green beans and stir occasionally with tongs. Cook for about 10 minutes or until the green beans start to soften. Some will brown up a bit. Add the garlic and nuts and cook for an additional minute or so. Remove from, top with parmesan cheese and enjoy! If you don’t like or can’t eat nuts, just skip them. It will still be delicious!

This recipe contributed by community partners Lyla and Emily Allen, aka The Kitchen Twins, who've been in the kitchen since they could walk. Find their cookbook, The Teen Kitchen, at both co-op stores. Their goal is to get families in the kitchen, bonding over good and healthy food.

Simple Sesame
2 1/2 T tamari
2 T sesame oil
1/2 T brown sugar
1/2 tsp garlic, minced
1/4 tsp crushed red pepper flakes
Whisk ingredients together until sugar is dissolved. Dress soba noodles and freshly chopped cabbage, red pepper, carrots, and broccoli for a spin on Lexi's Sesame Cashew Noodle Bowl! Top with toasted cashews and edamame.

Thai Peanut
1 1/2 T sriracha
2 T sugar
1 1/2 tsp brown rice syrup
1 1/2 T apple cider vinegar
1/4 cup tamari
2 T smooth peanut butter
Whisk ingredients together. Drizzle over a grain bowl with sweet potato, chicken, or tempeh. Top with shredded carrot, cucumber, and cilantro.

Raw Deal
2 T garlic, minced
2 T lemon juice
2 sprigs fresh oregano, minced
4 sprigs fresh mint, minced
1/2 jalapeno, minced
2 tsp salt
3 T neutral oil
Add all ingredients to a blender or food processor and puree until smooth. This dressing is super fresh and aromatic. Toss with greens, farro, and chickpeas. Top with pepitas or walnuts.

Cilantro Ginger Pesto
1 bunch fresh cilantro, leaves only
1 T fresh ginger, minced
3 T canola or vegetable oil
1 T sesame oil
1 T sugar
1 T fresh lime juice
Add all ingredients to a blender or food processor and puree until smooth. Add more oil to thin to desired consistency. Try in a rice bowl with baked tofu, picked red onions, and avocado.

Ingredients:
1 ripe banana
1 egg
1 tablespoon flour

To make:
In a medium sized bowl mash the banana well. Add the egg and flour and mix until combined. On a preheated and greased frying pan, over medium heat, scoop generous tablespoon sized amounts of batter onto your surface and cook for about 3 minutes per side, flipping when brown. Top with your favorite toppings and enjoy! Pictured with strawberry jam, chocolate and peanut butter.

This recipe contributed by community partners Lyla and Emily Allen, aka The Kitchen Twins, who've been in the kitchen since they could walk. Find their cookbook, The Teen Kitchen, at both co-op stores. Their goal is to get families in the kitchen, bonding over good and healthy food.

Why you should eat more sweet potatoes:
They're packed with fiber, vitamin A, vitamin C, B vitamins, iron, potassium, phosphorus, magnesium, copper and the antioxidant beta-carotene which gives them their orange pigment.
Compared to regular potatoes they contain more fiber and vitamins.
They have a lower glycemic index which means they don't cause your blood sugar to spike even though they are sweet.
Sweet potatoes assist in reducing inflammation, improve digestion, vision, and skin health, prevent dehydration and boost the immune system
Ingredients:
1 large sweet potato
Sweet or savory toppings for your sweet potato toast - suggested combinations below!
To make:
Wash and dry sweet potato
Slice sweet potato lengthwise into four 1/4 inch toast slices.
Season with salt, pepper and EVOO Place on a baking sheet and bake on 400 for 15-20 minutes, turning halfway through.
Top with your favorite toast toppings
Alternate cooking method: Place the sweet potato slices in a toaster on high and toast 2-3 times.

Sweet Sweet Potato Toast suggested toppings:
Peanut/Nut butter, banana, cinnamon
Honey, apples, granola
Peanut/Nut butter and jam
Nutella and strawberries
Cream cheese and jam
Yogurt and chia seeds
Tahini and apples

Savory Sweet Potato Toast suggested toppings:
Mashed avocado, sliced cucumber, tomatoes and everything seasoning
Fried egg, cheese and hot sauce
Black beans and cheese
Hummus and broccoli sliced radish and salsa
Tahini and quinoa
Cream cheese and quinoa
Fresh basil, tomato and balsamic drizzle

This recipe contributed by community partner, Max Sroda. Max is a Registered Dietitian for Catholic Charities WIC Program working to safeguard the health of low-income women, infants and children with nutrition education. Her passion is to inspire others to live a healthy well-balanced lifestyle while incorporating more fruits and vegetables into their diet. Follow Healthy But Hungry on Instagram and Facebook for more delicious veggie-forward recipes, grocery shopping tips, nutrition facts, and article postings centered around health, wellness and most importantly — food.

1 lb asparagus, tough stems removed and stalks cut into 1-inch pieces 1 14 oz can black beans, drained and rinsed 1 T olive oil 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp paprika Salt and pepper, to taste 8 corn tortillas, warmed 1/2 red onion, thinly sliced 1/4 cup chopped fresh cilantro Lime wedges, for serving Preheat oven to 425° F. Toss asparagus and beans with olive oil, cumin, coriander, paprika, salt and pepper. Spread on baking sheet and roast until asparagus is tender and beans are crispy, about 20 minutes, stirring once halfway through. Divide asparagus and beans between warm corn tortillas. Top with sliced red onions and cilantro. Serve with lime wedges. recipe adapted from pccmarkets.coop

8 oz orzo pasta2 T olive oil 1/2 yellow onion, diced 1/2 lb asparagus, cut into 2-inch pieces, woody ends discarded 1 cup curly parsley, chopped 3 T fresh mint, finely chopped 3 cloves garlic, peeled and minced 1 lemon, zest and juice Pinch of crushed red pepper flakes Pinch each of salt & pepper 1/2 cup shredded Parmesan cheese (optional) Cook the orzo according to package directions and drain, reserving 1/4 cup of cooking liquid. While the orzo cooks, heat the oil in a skillet over medium-high heat. Sauté the onion for a few minutes. Add the asparagus and sauté another 3 minutes or until asparagus is just tender. Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm. welcometothetable.coop recipe

1 bunch greens (kale, collards, chard, or dandelion), torn into small pieces1 red onion, sliced 1/2 tsp coriander seeds 4 cloves garlic, minced 1 T olive oil 2 T tomato paste 2 T lemon juice 1 can cannellini beans salt and pepper to taste In a skillet, melt the oil over low heat. Add the onion and coriander seeds and cook very slowly over low heat until onion softens and just starts to brown, about 5 min. Add garlic and stir for 1 minute longer. Add olive oil and tomato paste and increase heat to medium-high. Stir mixture with a wooden spoon for 5 min or until tomato paste starts to caramelize. Add greens and a pinch of salt and stir to combine. Let cook for 2 min. then add lemon juice and continue to stir until collards are bright green and just starting to wilt. Season with more salt and freshly ground pepper. Add drained beans and stir to combine. Season with more freshly ground pepper. Serve with crusty bread on the side. adapted from lakewinds.coop

1 cup lentils1/2 large lemon, seeds removed 2 large carrots, chopped 4 cups fresh spinach, chopped 1/2 cup fresh parsley, chopped 4 cups water 1 tsp oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper Place the lentils, water, lemon half, carrots, oregano, salt and pepper in the slow cooker. Cover and set on low, and cook for 6 hours. At 6 hours, take off the lid and stir in the spinach and parsley. Stir for 1 minute to wilt, adjust seasonings and serve. welcometothetable.coop recipe

1 ½ tablespoons extra-virgin olive oil½ cup panko breadcrumbs, preferably whole-wheat 1 small clove garlic, minced 8 T grated Parmesan cheese, divided 3 T finely chopped fresh parsley 3 large egg yolks 1 large egg ½ tsp ground pepper ¼ tsp salt 1 (9 oz) package linguine 8 cups baby spinach 1 cup peas (fresh or frozen) Put 10 cups of water in a large pot and bring to a boil over high heat. Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside. Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl. Save the egg whites you are not using in this recipe for a morning omelet. Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl. Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture. eatingwell.com recipe