Community Owned Natural Foods Grocery
We’ve all had them. The creamy, buttery, earthy deliciousness of well-made mashed potatoes. They ought to be easy, right? Potatoes, butter, milk and then mash. Why then are they sometimes, well, not so great? The trick to perfect mashed potatoes is a combination of ingredients and technique.
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Fall in North Carolina is all about local flavors! Here is a terrific fall recipe using local Firsthand Food Sausages and crunchy NC apples. Tag those friends who, like you, thrive on NC autumn bounty!
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Ingredients: 1 lb riced cauliflower- fresh or frozen 4 strips bacon, diced 1 cup baby bella mushrooms, chopped ½ white onion, diced 3 cloves garlic, minced 1 cup chicken stock ½ tsp salt ½ tbsp butter ½ cup half and half ½ cup Parmesan Directions: 1. Fry bacon in a large heavy-bottomed frying pan over…
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Our produce buyer Carolyn shared a favorite recipe to make with tempeh bacon and the fresh asparagus we have in stores in April.
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Cabbage can be deeply delicious and mouthwatering if you sauté it with savory onions and then braise it in a wonderful dark beer. This recipe will convince you that cabbage truly deserves its place on the plate.
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Use these sweet and delicious onions to top–well–everything! Terrific for topping pizza, pasta, or quiche or enjoying as an accompaniment to meats.
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Our produce buyer, Carolyn, adapted this recipe to use when NC apples are in season. It’s a delicious and healthy way to eat more apples. Ingredients: 4 pounds apples (try a mixture of different varieties!) 3/4 c. water 2 tsp. lemon juice 1 Tbsp. butter 1/4 tsp. ground cinnamon 1/8 tsp. ground allspice 1/8 tsp….
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Broccoli season is here! It arrives each year as the weather is warming up. While we love broccoli casseroles and soups, May sunshine calls for a fresh broccoli salad.
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This recipe comes from our Food House kitchen. You can find the baked leeks periodically on our hot bars.
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Our demo team makes this recipe in March. It’s the perfect warm treat in the last cold, rainy days of winter.
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