3 Weeknight Recipes with items from the Field Day BOGO Sale!

By: People’s Food Co-op

The field day BOGO sale is here! There are dozens of Field Day items throughout the store that are buy one, get one free through January 3rd. To maximize your shopping trip and to help you take advantage of this amazing sale, we’ve created three easy meals with ingredients available through the BOGO sale. Enjoy!

One Pot Spaghetti


1 jar (16 ounces) Organic Field Day traditional spaghetti sauce (BOGO SALE!)

1 can (28 ounces) Organic Field Day crushed tomatoes with basil (BOGO SALE!)

1 pound Thousand Hills ground beef

1 small yellow onion, diced (about one cup)

2 cloves of garlic, minced

4 cups (32 ounces) Organic Field Day chicken broth

½ cup Local Organic Valley heavy cream

1 tsp kosher salt (to taste)

½ tsp black pepper

2 tsps dried oregano

2 tsps dried basil

1 tsp granulated sugar

¼ tsp crushed red pepper flakes (optional)

Grated Parmesan, for garnish

Chopped parsley, for garnish


  1. To a large pot or Dutch oven with a lid, add one healthy swirl of extra virgin olive oil (also a BOGO SALE). Add onion and cook until translucent, about 5 minutes. Add ground beef and cook uncovered for about 5-10 minutes, or until the beef is brown. Drain the grease. Add the garlic and cook for an additional minute until fragrant.

  2. Add the can of crushed tomatoes, broth, heavy cream, and all seasonings and spices. Stir to combine.

  3. Once the sauce is combined, bring to a boil over medium heat.

  4. Once boiling, add the spaghetti noodles. Reduce the heat to a simmer. Ensure all noodles are submerged for even cooking. Reduce the heat to a simmer and cook for 15-20 minutes, until the noodles are al dente. Stir every 5 minutes, but remove the lid after each stir.

  5. Serve garnished with grated Parmesan and chopped parsley.

One Pot Chicken Curry with Rice


1 ½ cups Organic Field Day long grain white rice (BOGO SALE!)

1 can (13.5 ounces) Organic Field Day unsweetened coconut milk (BOGO SALE!)

1 cup Organic Field Day diced tomatoes (BOGO SALE)

1 ½ lbs boneless skinless chicken thighs, cut into 2 inch pieces

½ tsp salt

¼ tsp pepper

2 tbsp olive oil

1 small yellow onion

2 cloves garlic, minced

¼ curry paste

1 tbsp curry powder

1 tsp turmeric

2 cups Organic Field Day chicken broth

4 cups baby spinach

¼ cup lime juice

2 tbsp fresh cilantro, chopped


  1. Season the chicken with ¼ tsp salt and pepper. Heat oil in a Duch oven or deep skillet set over medium-high heat. Cook chicken, turning 2-3 times, for 6-10 minutes or until browned. Transfer chicken to a plate and set aside.

  2. Reduce the heat to medium, cook onion and garlic for 3-5 minutes or until the onion has softened. Stir in curry paste, curry powder, and turmeric. Cook 1-2 minutes until fragrant.

  3. Add chicken broth, coconut milk, tomatoes and remaining salt; bring to a simmer.  Stir in rice, arrange chicken on top, cover and reduce the heat to low. Cook for 15-20 minutes or until the rice is tender and chicken is cooked through (instant-read thermometer inserted into chicken should read 165°F).

  4. Stir in spinach and lime juice and cook for 2-3 minutees or until spinach is wilted.  Garnish with cilantro and serve.

One Pot Macaroni and cheese


1 box (16 ounces) Organic Field Day traditional penne rigate (BOGO SALE!)

3 cups water

2 cups Local Organic Valley milk

1 tsp Dijon mustard

1 tsp kosher salt

1 tsp garlic powder

Approximately 3 cups of Local Organic Valley freshly-grated sharp cheddar (we prefer white cheddar!)

1 cup finely-grated Parmesan cheese

Black pepper to taste


  1. Combine the pasta, water, milk, mustard, salt, and garlic powder in a Dutch oven or stockpot. Stir the pasta once in a while over medium-high heat, until the water reaches a boil. Maintain a rolling boil until the past is just al dente (If you use a different pasta shape, the cook time will differ). Remove from heat.

  2. If there is excess water, remove from the pot with a ladle and set to the side, leaving approx ½ of cooking liquid in the pot with the pasta.

  3. Add the chees to the pasta and stir gently until completely melted and incorporated. If the pasta seems too dry, add some of the starchy cooking liquid back to the pot and stir.

  4. Season with salt and pepper as needed. Serve warm with a sprinkle of Parmesan!