Guest User
Strawberry Salsa

Try this sweet and spicy salsa at your next backyard BBQ.

Strawberry Salsa
Blog
Guest User
Grilling Guide: Pork Chops

Our Meat Department has a case full of chops and this recipe for Grilled Lemon Rosemary Pork Chops is delicious!

Grilling Guide: Pork Chops
Guest User
Balsamic Glazed Strawberries

Strawberries are one of the tell-tale signs of early summer. They're plentiful at the farmers market, and they're plentiful in the Produce Department. If you haven't tasted the flavor of strawberry with reduced balsamic vinegar, prepare for a party for your taste buds. This dish is delicious served over vanilla ice cream or yogurt.

Balsamic Glazed Strawberries
Blog
Guest User
Toffee Matzo Brittle

Whether or not you celebrate the Jewish holiday, Passover, we dare you to only eat one of these sweet and salty treats!

Toffee Matzo Brittle
Guest User
Natural Easter Egg Dyes

If you look forward to dyeing eggs every Easter, but like to avoid chemicals too, try these simple dyes made from food items. We used white eggs, but you can use brown, too. Just keep in mind that the colors will be darker and perhaps brighter.

Natural Easter Egg Dyes

casseroles

Potato Lasagna

Potato_Lasagna.jpg

Recipe Information
Total Time: 1 hour; 30 minutes active
Servings: 4-6

It’s the holiday season, and potatoes are on sale - why not reinvent a classic recipe so you can better take advantage of a great deal? Thinly-sliced potatoes replace sheet noodles in this lasagna from our friends at Co+op, Welcome to the Table.

Ingredients

  • 3 medium potatoes, scrubbed clean

  • 1 pound part skim ricotta cheese

  • 2 cups shredded Parmesan cheese

  • 1 stalk broccoli, chopped into bite-sized pieces

  • 2 cups thick spaghetti sauce

  • 1 tablespoon olive oil

Preparation

  1. Heat the oven to 400⁰F. Drizzle olive oil in a 2-quart baking dish and tilt dish until the bottom has been evenly coated. Set aside.

  2. Place potatoes in a pot and cover with cold water, then place on the stove over high heat. Bring to a boil and cook for about 20 minutes, then check the tenderness of the potatoes by piercing with a paring knife. When they are tender but not falling apart, remove from heat and drain. When cool enough to handle, slice potatoes into 1/3-inch thick rounds.

  3. Line a fine mesh strainer with two layers of paper towels, place over a bowl, and dollop the ricotta on the paper towels. Gently pat the cheese and let stand to drain as much liquid off as possible, at least 20 minutes. Scrape the cheese into a medium bowl and stir in 1/2 cup of the Parmesan.

  4. Assemble the casserole: Place a layer of sliced potatoes on the bottom of the prepared pan. Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the broccoli over the ricotta and press gently to make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then top with spaghetti sauce and spread evenly. Cover the sauce with the remaining Parmesan cheese.

  5. Bake lasagna, uncovered, for 30 minutes. The sauce will be bubbling vigorously around the edges and the cheese will be golden brown. Let stand 5-10 minutes before slicing.

Serving Suggestion

Serve this lasagna with a crisp green salad and garlic bread for a traditional Italian-style dinner. Increase the protein by serving alongside a store-bought rotisserie chicken.

Sweet Potato and Greens Gratin

By: Co+op, stronger together

Total Time: 30 minutes active, 1 hour 15 minutes total
Servings: 8

Tired of the same mashed potatoes and green bean casserole every year? Try something fresh at your holiday dinner table - you might just start a new tradition for your friends and family.

This delicious dish is packed with vitamins and fiber, making it a healthy way to indulge in the savory flavors of the autumnal season. We suggest buying your Parmesan whole and shredding it at home — there’s truly no replacement for an authentic Parmigiano Reggiano!

Sweet_Potatoes_and_Greens_Gratin_0.jpg

Ingredients

  • 2 pounds sweet potatoes, peeled and sliced about 1/4-inch thick

  • 1/2 pound kale or Swiss chard

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • Salt

  • Black pepper

  • 4 tablespoons butter, melted

  • 1 1/4 cups heavy cream

  • 1/4 cup freshly-grated Parmesan

Preparation

  1. Preheat the oven to 375°F and butter a 9 x 13-inch casserole dish.

  2. Wash, shred and blanch the kale or chard for 3 minutes in boiling water; squeeze out any excess liquid. Line the bottom of the casserole dish with half of the sweet potato arranged in a single layer, with slices overlapping slightly. Sprinkle with half the smoked paprika, half the chili powder and a pinch of salt and black pepper. Spread half of the kale or chard evenly over the sweet potatoes. Drizzle with half the melted butter. Repeat with another layer of sweet potatoes, spices, kale or chard, and butter. Pour the heavy cream evenly over the top.

  3. Cover with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the cheese evenly over the gratin, and bake another 10-15 minutes until bubbly and the cheese is just beginning to brown. Serve warm.

Serving Suggestion

A vitamin-rich alternative to scalloped potatoes, this casserole is a hearty accompaniment to roasted poultry or ham, or served atop baked polenta.