High Five Recipes to Repeat All Summer

by Leigha Staffenhagen

Wow, do we love summer! We wish it would last forever, but it always slips by in a blink. It’ll be back to school, and routine, before we know it. These High Five Recipes celebrate both—peak-season local produce, our brand-new Co-op Big Dog Buns, and handy hacks for busy school schedules and don’t-feel-like-cooking nights. As always, made with five ingredients or less (and a few pantry staples)

Co-op Style Seattle Dogs

Popularized in Seattle, but knocked out of the park with our Big Dog Buns and famous sausages! We might just call it the Skagit Dog.

Ingredients

• 1 package of Co-op Big Dog Buns

• 2 packages of Co-op made sausage—Bratwurst, Kielbasa, or Cilantro Garlic would be great!

• 4 oz cream cheese

• 1 large onion, thinly sliced

• 1 jalapeño, thinly sliced

Additional pantry ingredients: butter, sriracha

Directions

1. Caramelize onions with a tablespoon of butter over medium-low heat.

2. Grill sausage (and warm your buns, if desired).

3. Spread cream cheese on the buns, add sausage, and top with caramelized onions, jalapeño slices and sriracha!

Freezer-Friendly Prep-Ahead Breakfast Burritos

Perfect for busy mornings, these breakfast burritos are packed with protein to keep you and your kiddos full until the lunch bell rings! Want a veggie-friendly option? Sub in crumbled tofu for the sausage!

Recipe adapted from Budget Bytes

Ingredients

• 1 yellow onion, diced

• 1 bell pepper, diced

• 1 dozen eggs

• 8 large flour tortillas

• 1 lb. Co-op breakfast sausage, or a plant-based alternative

Additional pantry ingredients: 1 cup shredded cheddar cheese, salt, pepper, butter

Directions

1. Add onion, bell pepper, and a tablespoon of butter or cooking oil to the pan. Cook over medium heat until veggies are soft and translucent. Season generously with salt and pepper and set aside.

2. Add the breakfast sausage to the pan, crumbling with a wooden spoon. Once brown and cooked through, drain off the fat and set aside.

3. Whisk all eggs in a bowl. Add another tablespoon of butter to the pan and heat over medium. Once the skillet is hot and coated in butter, pour in the eggs and scramble to your liking. 

4. Assemble the burritos, and roll! Add a scoop of eggs, followed by the veggies, a sprinkling of cheese, and a scoop of sausage.

5. Wrap each burrito in parchment paper and let cool completely before putting in a freezer bag and sealing.

6. To reheat, wrap in a damp paper towel and microwave for 1 minute. Breakfast is served!

Easy Weeknight Chicken, Broccoli & Penne Bake

Dump, mix, bake. It doesn’t get easier than that.

Recipe adapted from Food.com

Ingredients

• 1 box of penne pasta

• 2 16 oz jars of Alfredo sauce—we love Rao’s

• 2 bags of pre-shredded Organic Valley Italian Cheese blend

• 1 head of broccoli, washed, chopped, and cooked to al dente

• 4 boneless, skinless chicken breasts, seasoned, cooked, and cut into bite-size pieces

Directions

1. Cook chicken thoroughly, and the noodles according to the al dente directions on the box.

2. Preheat oven to 350°F.

3. Prepare a 13x9 casserole dish—cover with cooking spray or coat with butter.

4. Mix together all the ingredients, setting aside one bag of cheese. Add the mixture to the dish and spread evenly.

5. Sprinkle the remaining cheese over the dish.

6. Bake in the oven for about 10 minutes or until the cheese is melted and bubbly.

15-Minute Sugar Snap Pea Sauté

After you snack on as many sweet, straight-off-the-bush sugar snap peas as you please, try this quick and flavorful stir fry alongside your favorite grilled protein.

Recipe adapted from nom nom paleo

Ingredients

• 1 lb sugar snap peas

• 1 tbsp fish sauce, or a plant-based alternative

• 1 tbsp chopped fresh mint

• 1 tbsp chopped fresh Thai basil

• 2 tbsp of pre-made crispy shallots—store bought or homemade

Additional pantry ingredients: 4 cloves minced garlic, cooking oil, lime juice, salt

Directions

1. Trim the ends of the peas and remove the stringy bits.

2. Heat a skillet over medium-high heat. Add the cooking oil and swirl around the pan.

3. Once hot, add the peas and a few cracks of salt. Cook for about 2 minutes, until bright green.

4. Add the minced garlic, fish sauce, and stir consistently so the garlic doesn’t burn.

5. Turn off the heat, add a squeeze of lime juice. Add more salt and fish sauce to taste.

6. Transfer the peas to a plate, top with crispy shallots, and enjoy!