Our Produce Merchandiser, Carolyn Twesten, created this recipe to use local fall greens.
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Pickled Shrimp
Chef Glenn Lozuke adapted this recipe from one he used at the Magnolia Grill in Durham, NC. Glenn made it using local shrimp like the ones we sell quick-frozen in…
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Simple Tomatillos
The tomatillo, a.k.a. the Mexican husk tomato, looks like a small green tomato. Like tomatoes, it is a nightshade, but it’s flavor is tart. Most people associate tomatillos with salsa…
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Marinated Tomato, Cucumber, and Warm Chorizo
This salad is a surprising combination of warm, cool, sweet, sour and spicy. Quick sautéed spicy
chorizo tossed with cucumbers that have been left resting in a sweet and sour marinate. A perfect
blend of flavors sure to please!
Roasted Fromage and Herb Stuffed Heirloom Tomatoes
Make the most of our summer bounty with this terrific recipe! Roasted heirloom tomatoes make a delicious side dish for any meat, or just enjoy them by themselves. Roasted in the oven and then stuffed with a creamy, rich cheese and toasted bread crumbs. Simple and absolutely delightful!
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Roasted Beets
Carolyn shares this perfect-for-summer recipe just as beets come into season.
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Easy Recipes with Simply Salsa
Our simply salsa in an Owner Special this week (May 3-9, 2017). While it’s good for simple chip dipping, you can also use it as an easy way to spice…
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Liz’s Favorite Summer Salad
This simple recipe is perfect for spring, when local strawberries appear in stores. It comes from our Food House Kitchen Manager, Liz Matthews.
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Cheddar and Bacon Stuffed Portabellas
Looking for a different main dish for dinner tonight? Cook up some Cheddar and Bacon Stuffed Portabella Mushrooms. Savory creamy cheese filling studded with bacon stuffed inside a tender meaty portabella. Quick to whip up–and quick to disappear from their plates. Looking for a vegetarian option? Replace the bacon with a meatless bacon or sausage. Or remove it entirely and add sun-dried tomatoes for a flavorful vegetarian alternative.
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Rainbow Chard with Mandarin and Balsamic
Beautiful organic rainbow chard is in the stores! Enjoy them in this quick and unique sauté. And yes, cook the mandarin with the peel–it adds a delicious bittersweet tang to the dish.
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