This month we’re focusing on soups that use winter vegetables like the ones we’re donating to the food pantries through the Round Up! campaign. Farmer Lisa Pope shared with us these thoughts on her family’s Pumpkin Soup: This recipe can be made with sweet potatoes or any kind of fall squash in place of the…
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WSM’s Creamed Turnips, Leeks, and Mushrooms
This recipe comes from our Food House kitchen. It is served on the Southern-themed hot bar. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 3 lbs. Ingredients: 0.05 c. canola oil 0.78 lb. mushrooms, sliced…
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Round Up Meal: White Bean, Rice and Kale Stew
Our Demo Team devised this recipe to use kale, a popular winter vegetable in these parts, as well as rice and beans, two items regularly available at the food pantries. We’ll share this recipe with the IFC and OCIM food pantries, to pass out with the fresh produce donated by our customers during our Round Up!…
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Norm’s Farms Elderberry Wellness Tea
Norm’s Farms elderberry extract and syrup are $5 off this week. Look for demos in stores this weekend. The medicinal and nutritional properties of elderberries range from anti-inflammatory, immune system supporting, and anti-viral properties (among others) to a high nutrient value (more Vitamin C than oranges, more vitamin A than raisins) and anti-oxidant properties, as…
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WSM’s Pumpkin Soup
This recipe comes from our Food House kitchen. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 1 gallon. Ingredients: Ingredients: 0.18 lb. butter 0.56 lb. yellow onion, diced 0.22 lb. shallots, diced small 0.04 lb….
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WSM’s Southern Style Collards
This recipe comes from our Food House kitchen. It is served on the Southern-themed hot bar. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 3.25 lbs. Ingredients: 1.89 lb. collard greens, sliced 1 lb. salt…
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Weekend Demos and Winter Squash Soup
Our demo team has come up with a special schedule of demos this weekend, in honor of our current Round Up! campaign to raise money to buy fresh winter produce for our community food banks. (Read more about the campaign.) On Saturday from 11 to 2, we’ll sample WSM’s kale and butternut squash pizza. Kale…
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Coffee-Brined Chicken and Mushrooms
Here is something special you can do with that leftover coffee–make a terrific brine! This brine works well for chicken, pork, and even beef (especially a steak.) Only choose meat that has not been injected with a saline solution–like Freebird!
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Red berries, salty Parmigiano-Reggiano, and sweet pecans combined with crisp lettuce to make a taste treat you won’t soon forget.
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Dress up your pecans with the easy recipe, and then use them in our Strawberry, Parmesan, and Sugared Pecan Salad.
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