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@coopgrocery

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A food co-op is a grocery store owned by your community. Co-ops are on a mission to make sure everyone has access to good food.

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Not all heroes wear capes; some vote and bring line snacks to share out.
GO VOTE ! 🗳️
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#GroceryHaul #GroceryFinds #SnackIdeas #ElectionDay #Communitymatters by @coopgrocery

Anyone else get holiday whiplash this time of year? 🎃🥹
Kids are still working through their Halloween candy... and somehow it's already Mariah season.
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#grocerycoop #HelloNovember #Groceryrun #Holidaycountdown #Thanksgivingrecipes #MariahSeason by @coopgrocery

It was at this point little Johnny realized he’s not cut out for mystery. 🎃 He needed to know every ingredient in his food. When was it for you? 👇
#CoopCommunity #SpookySeason #KnowYourFood #Halloween2026 #TrickOrTreatBucket by @coopgrocery

Sp🍏🍏k level check.
🍏 = calm, I shop at a co-op. 😱= HELP, my fridge is a mystery. Drop yours below. 👇
#CoopCommunity #SpookySeason #KnowYourFood by @coopgrocery

Cauliflower shines when it hits the high heat of the oven and becomes tender and sweet. These smashed florets are even better with a crispy crust of parmesan cheese.

Ingredients:
1 head cauliflower
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more for pot
1/2 teaspoon black pepper
1/2 cup shredded parmesan cheese

Preparation:
1. Preheat the oven to 425 F. Bring a large pot of salted water to a boil. Line a large sheet pan with parchment paper.

2. Cut the cauliflower into large florets, about 2 inches across. Blanch in the pot of boiling water for 2 minutes, then drain and spread on a clean kitchen towel and pat dry.

3. Pile the cauliflower on the sheet pan and drizzle with oil, sprinkle with salt and pepper and toss to coat. Spread out on the pan and then use a metal spatula or a small pot to flatten each piece of cauliflower to about ½ inch thick. Sprinkle with parmesan.

4. Bake for 30 minutes, or until golden brown and crisp.

Full recipe at the link in bio. by @coopgrocery

Sweetened with maple syrup, this peanut buttery popcorn is not quite as sugary as caramel corn, but it’s just as satisfying.

Ingredients:
1 tablespoon canola oil
1/2 cup popping corn
2 tablespoons butter
1/2 cup maple syrup
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
1/2 teaspoon salt

Preparation:
1. Preheat the oven to 350 F. Line a half-sheet pan with parchment paper and reserve.

2. In a large pot, heat the oil over medium heat. Add two kernels of corn and wait for them to pop. Add remaining corn and shake, cover and shake frequently until all the corn is popped. Transfer to a large bowl.

3. In a small pot, melt butter over medium heat. Add the maple syrup, peanut butter, vanilla and salt. Stir well and bring to a full boil, scraping the bottom so it doesn't stick. Pour over the popped corn and use spatula to toss and coat the corn.

4. Spread on the prepared pan and bake for 10 minutes. Cool by placing the pan on a rack.

Full recipe at the link in bio. by @coopgrocery

More in your 🛒 > More on your bill. 💚

The festive season is coming in hot, so are the deals at your local co-op. Download the Co-op Deals App. No sign-up required. by @coopgrocery

Butternut squash becomes soft and sweet in the oven. With a tantalizing flavor of sage, layers of tangy tomato sauce, Asiago cheese and crunchy panko crumbs and parmesan, you’ll want to make this every fall.

Ingredients:
1 cup panko crumbs
1 cup shredded parmesan cheese
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
2 1/2 pounds butternut squash, peeled and cubed
2 tablespoons fresh sage, chopped
2 tablespoons extra virgin olive oil
2 cups marinara sauce
2 cups shredded Asiago cheese

Preparation:
1. Mix panko, parmesan, salt and 1 tablespoon of olive oil. Reserve.

2. Preheat oven to 400 degrees F. On a large sheet pan, place the squash cubes, sage and additional olive oil and toss to coat. Roast for 15 to 20 minutes, until tender when pierced with a paring knife.

3. Lightly oil a 13-by-9-inch baking pan. Spread 1 cup of marinara in the pan, arrange half of the squash evenly in the pan and cover with half of the asiago and the other cup of marinara. Sprinkle with the other cup of Asiago.

4. Sprinkle with panko mixture. Bake for 30 minutes, until golden brown.

Full recipe at the link in bio. by @coopgrocery

Two great harvest-time foods bake together for a comforting fall dessert. Buy the smallest mini-pumpkins you can find (about the size of a grapefruit), or substitute small sweet dumpling squash. Pumpkins become lush, edible bowls for apple pie filling, sweetened lightly with maple syrup. For a sweet finish, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients:
4 mini-pumpkins
4 large apples, peeled and chopped
1/4 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 pinch salt
1/2 cup granola
Ice cream or whipped cream

Preparation:
1. Preheat the oven to 400 F. Lightly oil a pan large enough to hold the pumpkins upright.

2. Slice the off tops of the pumpkins, creating little caps to put on top of the pumpkins once they’re filled. Scoop out the seeds and pulp and discard. Place the pumpkins in the prepared pan.

3. In a medium bowl, mix the apples, maple syrup, cinnamon, vanilla, salt and granola. Stuff the apple filing into the hollowed-out pumpkins. If they are not completely full, top off with a bit of extra granola.

4. Bake for 35 to 40 minutes, until the pumpkins are tender when pierced with a knife.

5. Cool slightly on a rack before serving with ice cream or whipped cream. Top with reserved pumpkin caps.

Full recipe at the link in bio. by @coopgrocery

+++ Buy one, get one FREE on your fave brands! +++

Find your food co-op at the link in bio. by @coopgrocery

Shop like your neighbors grew it. They did. Find it at your local co-op. 🌽

📷 @breadrootcoop

#FarmtoTable #ShopLocal #FallHarvest #FoodCoops #CoopMonth by @coopgrocery

If you’re looking for an easy, make-ahead lunch, try a grain bowl. Cook the rice first, then assemble the bowls to order, or build your bowls in a packable container to take to school or work.

Ingredients:
3/4 cup short-grain brown rice
2 3-ounce cans tuna in olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon extra virgin olive oil
5 ounces baby spinach
1 tablespoon capers, drained
8 pitted kalamata olives, halved
4 marinated sun-dried tomatoes, drained, sliced

Preparation:
1. In a small pot with a lid, bring 1½ cups water to a boil. Stir in the rice, return to boil, then reduce heat to low, cover and cook for 40-45 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes to finish steaming.

2. Drain the tuna and use 2 tablespoons of liquid from the can to make the dressing. Place the liquid in a medium bowl and whisk in the balsamic vinegar, Dijon mustard, salt and pepper. Reserve.

3. Place a large saute pan over medium-high heat and drizzle with olive oil. Add the spinach and stir, turning until wilted and dark green, about 3 minutes. Remove from heat.

4. In two bowls, place half the rice, spreading to cover the bottom.

5. Top one bowl with half the tuna, half the spinach, half the capers, half the olives and half the tomatoes. Repeat for the second bowl. Drizzle both bowls with the balsamic mixture and serve.

Full recipe at the link in bio. by @coopgrocery