Current flyer Co-op Food - Valid from 08.12 to 04.01 - Page nb 3

Products in this flyer

extra virgin olive oil knife sheet rice oven oil tomatoe potatoe fresh olive bowl slice vegetable water pepper potato eggplant jasmine rice

CO-OP GOLD RECIPE BY CHEF MARIA KOUTSOGIANNIS + CALGARY, AB YEMISTA © PLANT-BASED SERVES 4-5 PREP: 30 MIN + TOTAL TIME: 2.5 HR 1 large yellow onion, peeled and quartered 4 garlic cloves 2 large tomatoes 2 large eggplants 2 large zucchinis 2 large red bell peppers 1 can (398 mL) roma tomatoes 6 medium russet potatoes, 2 peeled and coarsely chopped, 4 cut into medium wedges % cup fresh mint, finely chopped % cup fresh parsley, finely chopped 1 vegetable stock cube or 1 tbsp vegetable stock paste 1/4 cups CO-OP GOLD Jasmine Rice Salt and pepper to taste 6 tbsp CO-OP GOLD Extra Virgin Olive Oil, divided 1 tbsp oregano Water for the baking sheet or gratin dish 1. Preheat the oven to 375°F and have a large baking sheet or gratin dish available. 2. Put the onion and garlic in a food processor. Pulse until the mixture looks grated (you can coarsely grate instead if you prefer). Transfer the mixture to a large mixing bowl. 3. Cut off the tops of the tomatoes and gently remove the insides with a spoon or melon baller, leaving Z-inch walls. Reserve the insides and tops. 4. Find the side of the eggplant that sits flattest and cut a thin slice from the opposite side’s entire length and reserve it. Gently remove 5. # 7: 10. the insides with a knife or spoon, leaving a X-inch wall. Reserve the insides and outer slices. Repeat with the zucchini. Cut off the red peppers’ tops and reserve them, then use a small knife to remove the interior veins and seeds. Arrange the hollowed-out tomatoes, eggplant, zucchini and peppers on the baking sheet or gratin dish. Put the reserved vegetable inside trimmings {not including the vegetables’ tops or sliced- off sides) in a food processor and process for 30 seconds, or until there are no lumps. Transfer to the mixing bowl containing the onion and garlic. Put the potato chunks in the food processor and pulse into small pieces. Transfer to the mixing bowl. Add the mint and parsley. Crumble the stock cube and add or add the optional vegetable stock paste. Add the rice and stir well. Season with salt and pepper and drizzle with half of the olive oil; stir well. . Spoon the stuffing mixture into the tomatoes, eggplant, zucchini and peppers. Fill to the brim, then cover each vegetable with its reserved top or sliced side. Place the potato wedges around the stuffed vegetables and season with salt, pepper and oregano. . Pour any liquid left in the bowl into the baking dish and add 1 cup of water. Drizzle the remaining olive oil over all the vegetables. Bake uncovered in the oven for 1-2 hours, until the rice is cooked, and the potatoes are tender. Replenish the water from time to time as needed. D-OP ( CO-OP GOLD Olive Oil Jasmine Rice il 18.1 kg