Community Owned Natural Foods Grocery
There is nothing better than a roasted pepper! Unless you blend that roasted pepper into a tongue tingling, delicious, delicately sweet, and sticky bbq sauce. Use this sauce to grill with or to glaze most any meat. You can also use it as a dipping sauce for the kids… little kids AND big kids.
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These delicious roasted brussels sprouts are tossed in a mustardy glaze before being combined with the salty olives and tart citrus zest. Serve alongside roasted chicken or fish.
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This divine chocolate elixir can be served four delicious ways.
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Liz, our Food House kitchen manager, shared her go-to collards recipe when we were collecting recipes for food pantry clients to use with the fresh produce provided by our Round Up campaign.
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Emily in our Marketing Department shares this recipe. She got it in 2003 from Peter McClosky, the chef at Panzanella Restaurant in Carrboro. This flourless chocolate torte is rich and moist and also happens to be gluten free.
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The perfect healthier topping for oatmeal, yogurt, and whole wheat pancakes. Tender, yet crisp, apples glazed with sweet maple syrup and cinnamon. Warm and delicious!
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Ring in a wonderful New Year with this traditional dish. Collards and black-eyed peas are cooked with onions, garlic, and a little bit of spice and topped with a sprinkle of crunchy bacon. Leave of the bacon for a tasty vegan dish.
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This creamy, wintertime favorite is made better with the addition of veggies! The Cabot Extra Sharp Cheddar is the perfect mac n’ cheese cheddar–so flavorful and melty. Crisp green broccoli adds texture and crunch to this family favorite. Add some diced chicken or ham, if you wish, for a heartier dish.
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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…
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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….
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