A delicious addition to your holiday meal.
Continue ReadingBetter Than Ramen
A recipe for those of us who love noodles but aren’t crazy about the spice sacks that come with Ramen packs. Lotus Foods sells plain rice ramen in multipacks; pair it with Better Than Bouillon for a delicious hearty clear soup.
Continue ReadingChestnut and Chestnut Flour Recipes
Local chestnuts from High Rock Farm, as well as the farm’s gluten-free chestnut flour, are arriving in stores. Here are some recipes to get you started.
Continue ReadingPumpkin Pancakes
The name says it all.
Continue ReadingHow to Use Preserved Lemons
Preserved lemons (unjuiced lemons preserved in a salt brine) add a huge amount of unique tart, lemony flavor to many dishes. Rather than being sour, they are mildly tart and abundantly lemony with a salty tang. Preserved lemons are bold! They are best used in small amounts and in small pieces. Large pieces of preserved…
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Preserved Lemon Relish
A delicious savory relish made with preserved lemons. Preserved lemons (unjuiced lemons preserved in a salt brine) add a unique flavor. Rather than being sour, they are mildly tart and abundantly lemony with a salty tang.
Continue ReadingPumpkin Goat Cheese Cake
A decadent cheesecake with rich chevre, mascarpone, and cream cheese and seasonal pumpkin.
Continue ReadingOld Fashioned Pumpkin Pie Filling
This old-fasioned pumpkin pie filling is perfect in the fall. Make your own pie shells, or buy shells from our pastry bakery in the freezer case.
Continue ReadingSeattle Apple Cake
Seattle Apple Cake is one of our longest-running pastries, and one that gets us the most requests for recipes. The slightly sweet cake with it’s chunks of apple is perfect for breakfast or dessert.
Continue ReadingPanzanella Apple Rosemary Croustade
This recipe came from Panzanella, the co-op’s restaurant that closed in 2013. Fresh rosemary adds an unusual kick to a sweet fall dessert.
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