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Strawberry Salsa

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

Strawberry Salsa
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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
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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
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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
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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

father's day

Kale and Chickpea Mini Frattatas

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12

Kale_and_Chickpea_Mini_Frittatas.jpg

Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.

Ingredients

  • 12 large egg whites

  • 1/2 teaspoon salt

  • 1 15-ounce can chickpeas

  • 4 leaves kale, chopped finely

  • 1 large tomato, chopped

  • 1/4 cup chopped fresh parsley

  • 1 teaspoon dried thyme

Preparation

  1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

  2. Whisk the egg whites and salt in a medium bowl, reserve.

  3. Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

  4. Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Tips & Notes

  • Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.

  • Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.

Avocado Herb Dip

Avocado_Herb_Dip_0.jpg

By: Robin Asbell

Recipe Information
Total Time: 15 minutes
Servings: 3 (3/4 cup)

Simple, easy, and tasty - this dip is perfect for your Super Bowl party. It’s the perfect time to shop, too, since fresh, organic avocados are just 99 cents each right now at your Co-op! You won’t have to look far, they’re right up front next to tomatoes, jalapeños, and everything else you need to make a delicious dip.

Ingredients

  • 1 clove garlic, peeled

  • 2 tablespoons fresh tarragon

  • 1 large avocado

  • 1/2 cup plain Greek yogurt, fat free or low fat

  • 1/2 teaspoon salt

  • Baguette slices, pita wedges, carrot sticks or sliced veggies for dipping

Preparation

  1. In a food processor, mince the garlic and tarragon by pulsing and scraping the mixture down until the garlic is finely chopped. Add the avocado, yogurt and salt and process until smooth.

  2. Transfer to a medium bowl and serve with dippers. Any leftover dip can be covered with plastic wrap pressed onto the surface of the dip to prevent air contact (which causes discoloration), for a couple of days.

Serving Suggestions

This dip makes a great after school snack for kids or as an appetizer. It's easy enough to whip up to feed a crowd of any size.