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Strawberry Salsa

Try this sweet and spicy salsa at your next backyard BBQ.

Strawberry Salsa
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Grilling Guide: Pork Chops

Our Meat Department has a case full of chops and this recipe for Grilled Lemon Rosemary Pork Chops is delicious!

Grilling Guide: Pork Chops
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Balsamic Glazed Strawberries

Strawberries are one of the tell-tale signs of early summer. They're plentiful at the farmers market, and they're plentiful in the Produce Department. If you haven't tasted the flavor of strawberry with reduced balsamic vinegar, prepare for a party for your taste buds. This dish is delicious served over vanilla ice cream or yogurt.

Balsamic Glazed Strawberries
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Toffee Matzo Brittle

Whether or not you celebrate the Jewish holiday, Passover, we dare you to only eat one of these sweet and salty treats!

Toffee Matzo Brittle
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Natural Easter Egg Dyes

If you look forward to dyeing eggs every Easter, but like to avoid chemicals too, try these simple dyes made from food items. We used white eggs, but you can use brown, too. Just keep in mind that the colors will be darker and perhaps brighter.

Natural Easter Egg Dyes

goat cheese

Caramelized Onion Pizza

Caramelized_Onion_Pizza1_0.jpg

By: Co+op, stronger together

Recipe Information
Total Time: 40 minutes
Servings: 4-6

Once you’ve tried pizza homemade, you won’t be so quick to order out again. All you need is a hot oven and fresh, delicious ingredients like our Bakery’s ready-made pizza dough and the Laura Chenel goat cheese on sale in our deli.

Ingredients

  • 1 ready to bake pizza crust

  • 2 tablespoon olive oil

  • 4 cups sliced yellow onions (about 3 medium onions)

  • 1 tablespoon minced garlic

  • 2 tablespoon balsamic vinegar

  • 1/2 cup chopped roasted red pepper or grilled bell peppers

  • 4 ounces goat cheese, crumbled

  • 2 ounces shredded provolone or mozzarella cheese

  • 1/4 cup chopped grilled chicken (optional)

Preparation

  1. To caramelize the onions, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook over medium-low heat for about 20-30 minutes, stirring frequently, until the onions are very soft and lightly browned. Add the balsamic vinegar and cook a few more minutes, then remove from heat.

  2. Preheat the oven to 400°F, with a baking sheet or pizza stone inside.

  3. Spread the caramelized onions evenly over the pizza crust. Top the onions with the chopped peppers, crumbled goat cheese, shredded provolone, and chicken if using. Bake for 10-15 minutes on the sheet or stone, making sure the crust does not burn. Remove from the grill or oven and let set 5 minutes before slicing.

Serving Suggestion

A pesto pasta salad studded with olives, sliced tomatoes layered with fresh mozzarella cheese, and fresh baked or steamed artichokes all go well with this inspired pizza. The smoky flavor is enhanced by a full-bodied wine such as a Syrah.

Cherry Tomato and Pesto Galettes

Somewhere between a tart and a pizza, the galette is a classic french pastry that can be enjoyed with sweet or savory fillings. Perfect for a home chef approaching pastry for the first time, this galette is packed with great flavors, like rich and creamy chevre and fresh basil.

Cherry Tomato and Pesto Galettes

By: Co+op, stronger together

Total Time: 2 hours; 1 hour active

Servings: 6

Cherry tomato pesto galettes — Stronger Together.jpg

Ingredients

  • 1 1/2 cups whole-wheat pastry flour

  • 1/2 cup unbleached flour

  • 1 teaspoon salt

  • 1 stick unsalted butter, cold

  • 1/2 cup ice water, approximately

  • 1/2 cup prepared pesto sauce

  • 1/2 cup chevre cheese, softened

  • 3 cups cherry tomatoes, halved

  • 1 large egg, lightly whisked

  • 1 tablespoon water

  • 12 fresh basil leaves, slivered

Preparation

  1. In a large bowl, combine the whole-wheat pastry flour, unbleached flour and salt, and stir to mix. Cut chilled butter into cubes and work the butter into the mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. Fluff the flour mixture with a fork as you drizzle in the ice water. When most of the flour is dampened, start mixing with your hands, gently squeezing the dough to bring it together. If there is still loose flour, drizzle in a tablespoon or two of water, just until you can form a firm dough. Don’t over-mix. Form the dough into a log and divide into 6 equal pieces. Shape each into a disk, place in the bowl, cover with a damp towel, and chill in the refrigerator for about half an hour.

  2. Heat the oven to 400°F. Lightly flour a countertop and take the dough out of the refrigerator. Line two sheet pans with parchment paper. On the floured counter, roll out each dough disk to a 7-inch round. Use a pastry brush dipped in water to dampen the edge of the circle, then roll the edge over to form a small rim. Transfer each dough round to the prepared pan. Repeat with the remaining dough.

  3. On each dough round, gently spread a heaping tablespoon of pesto, then crumble a heaping tablespoon of chevre cheese over it. Cover with cherry tomatoes, cut side up. Sprinkle galettes with any remaining chevre. In a cup, whisk the egg with a tablespoon of water, and brush the edges of the pastry. Bake for 25 to 30 minutes, until pastry is golden brown and the tomatoes are softened. Let cool on the pan on a rack, and garnish each with slivered basil just before serving.

Serving Suggestion

To complement the mellow flavors of these individual galettes, pair them with a fresh, leafy salad featuring arugula or other peppery greens.