Guest User
Strawberry Salsa

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

Strawberry Salsa
Blog
Guest User
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
Guest User
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
Blog
Guest User
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
Guest User
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

winter squash

Butternut Squash and Pear Sauté

Butternut_Squash_and_Pear_Saute_0.jpg

By: Co+op, stronger together

Recipe Information
Total Time: 30 minutes
Servings: 6

Fresh and delicious fruit can be enjoyed all year round - in winter, sweet treats like our Produce department’s USDA certified organic Asian pears make beautiful additions to your recipe repertoire. Pick up a couple and combine them with a small pack of our Laura Chenel goat cheese, both of which are on sale, to try your hand at this tasty winter side dish.

Ingredients

  • 3 tablespoons olive oil

  • 1 large yellow onion, diced

  • 1 tablespoon garlic, minced

  • 1 1/2 -1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes

  • 1⁄3 cup chicken stock

  • 1/4 cup white wine

  • 2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)

  • 1 1/2 tablespoons fresh sage, minced

  • 1/4 teaspoon ground nutmeg

  • Salt and pepper to taste

  • 1/4 cup chopped pecans

  • 4 ounces fresh goat cheese, crumbled

Preparation

In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add squash and chicken stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender. Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.

Serving Suggestion

This sweet and savory dish is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.

Pumpkin Cookies with Vanilla Drizzle

Pumpkin_Cookies_with_Vanilla_Drizzle_0.jpg

By: Robin Asbell

Recipe Information
Total Time: 45 minutes
Servings: 28 cookies

When Halloween passes and the winter holiday season approaches, the humble orange gourd that was once the star of the show transitions smoothly into a supporting role. Pumpkin purée provides all the moisture and binding power that cookies usually get from eggs and butter, making this recipe 100% plant-based and perfect for any setting.

Ingredients

  • 1 1/2 cups whole wheat pastry flour

  • 1/2 cup unbleached flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 2 tablespoons non-dairy milk

  • 1 tablespoon ground flax seeds

  • 1/4 cup vegetable oil

  • 1/2 cup maple syrup

  • 3/4 cup pumpkin purée

  • 1/4 cup powdered sugar

  • 1 tablespoon non-dairy milk, approximately

Preparation

  1. Preheat oven to 350⁰F. Line two sheet pans with parchment paper. In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, and salt, reserve. In a cup, stir the non-dairy milk with the flax seeds and let stand to thicken for about five minutes. In a medium bowl, stir the vegetable oil, maple syrup and pumpkin puree to mix well. Stir in the flax mixture. Stir the pumpkin mixture into the flour mixture until combined.

  2. Use heaping tablespoons of dough to form cookies, and place them two inches apart on the sheet pans. Bake for 9 minutes, then switch the position of the pans between upper and lower oven racks and bake for 9-10 minutes longer, until the cookies are puffed, deep golden brown, and dry looking. Cool on racks for five minutes before transferring the cookies to the racks to finish cooling.

  3. When the cookies are completely cool, put the powdered sugar in a 2-cup measure with a pouring spout or a medium bowl. Use a fork to stir in the non-dairy milk until a paste is formed. If necessary stir in a few drops to make it just pourable. Drizzle over the cookies and let dry on the racks. When dry, store in air-tight containers for up to a week.

Tips & Notes

Put the cooled cookies on racks on the baking sheets with the parchment still on them, so that any glaze that drips will fall on the parchment, where you can either re-use, or enjoy in the privacy of the kitchen.