It’s getting warm–time to break out the ice-pop molds! Here is a sweet and unique pop
that adults will like just as much as the kids will. Make a batch for the weekend!
Stewed Rhubarb
Rhubarb doesn’t need strawberries to be delicious. This versatile sauce can be served as a side dish, a topping for vanilla ice cream, or a dessert to eat by itself.
Continue ReadingChocolate-Dipped Strawberries
Sweet, simple strawberries dipped in luscious chocolate for a special dessert.
Continue ReadingStrawberry and Prosecco Soup
This sweet and cool soup works as an appetizer or dessert. The recipe came from the co-op’s former restaurant, Panzanella
Continue ReadingMango Salsa
A simple fruit salsa, perfect with chips or served over chicken or fish. Our demo team served this in stores in April, the height of Ataulfo mango season.
Continue ReadingBaked Rice: A Delicious Way to Streamline Meal Preps
If you’ve ever scorched a pot of rice while preoccupied with the rest of dinner preps, here’s a cooking technique you’ll want to try! Baked Rice. The method comes from a cooking class celebrity chef Rick Bayless taught at Philadelphia’s Cook and Book festival some years ago.
Continue ReadingBlueberry Maple Spritzer
Try this refreshing spritzer at home. The syrup can be stored in your refrigerator for several weeks and can be used not only in this drink but as a mix in for yogurt or as a topping for pancakes and waffles.
Continue ReadingConversion to Use Maple Syrup
Convert your recipes to use maple syrup instead of sugar.
Continue ReadingRoasted Marinated Cauliflower & Peppers
Hearty cauliflower and sweet peppers marinated and then roasted until browned and sweet. Perfect toasty, flavorful side dish for these cold nights!
Continue ReadingCollard and Cabbage Slaw with Asian Dressing
This recipe comes from our Produce Merchandiser, Carolyn Twesten. She adapted it from a recipe in The Complete Vegetarian Kitchen by Lorna Sass. It’s shown with brown rice and pan-fried tempeh.
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