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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

game day

Hearty Beef and Sausage Lasagna

By: Robin Asbell

Recipe Information
Total Time: 2 hours; 1 hour active
Servings: 12

Hearty_Beef_and_Sausage_Lasagna_0.jpg

So you’ve been building your skills in the kitchen, working on new recipes and developing your palate. It’s the perfect time to try a classic: old-fashioned lasagna with meat and tomato sauce. We suggest Alderspring organic, grass-fed ground beef for this recipe. It’s on sale now at a dollar off per pound at your Co-op’s Meat department!

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • 1/2 pound Italian sausage, crumbled

  • 1/2 pound ground beef

  • 1 teaspoon salt

  • 25 ounces tomato puree

  • 1 14.5-ounce can diced tomatoes

  • 1 teaspoon dried oregano

  • 2 pounds part-skim ricotta cheese

  • 3 ounces (1 1/2 cups) grated Parmesan cheese, divided

  • 2 large eggs, lightly beaten

  • 1 pound lasagna noodles, uncooked

  • 1 cup shredded mozzarella cheese

Preparation

  1. Preheat oven to 400⁰F. Put on a large pot of salted water to boil for cooking the noodles.  Prepare a 9 x 13-inch baking pan by lightly oiling it. In a large pot, heat the olive oil and add the onions. Cook over medium high heat until softened and golden, about 10 minutes. Add the garlic, sausage, beef and salt, and increase the heat to high, stirring to crumble and brown the meat. When the meat is cooked, add the tomato puree, diced tomatoes and oregano. Bring to a boil, stirring, then reduce the heat to low and simmer until thick, about 10 minutes.

  2. Cook enough noodles to make four layers of pasta in the pan—either 12 or 16 noodles, depending on their size. Undercook the noodles by 3 minutes; they will finish cooking when the lasagna is baked.

  3. Meanwhile in medium bowl, combine ricotta cheese, 1 cup Parmesan cheese and eggs. Mix well.

  4. Spread 1 cup sauce over the bottom of the 9 x 13-inch baking dish. Arrange 3-4 lasagna noodles in single layer. Spread 2 cups of the ricotta cheese mixture over noodles; dollop on 1 1/2 cups of spaghetti sauce. Arrange more noodles in single layer; press lightly into sauce. Top with 2 cups ricotta mixture, and 1 1/2 cups sauce, then place remaining noodles on top, pressing to make the noodles level. Spoon the remaining 2 cups of ricotta mixture over the noodles, cover with noodles, then cover with the remaining sauce, making sure to cover all the pasta completely. Sprinkle the mozzarella and remaining 1/2 cup Parmesan over the sauce.

  5. Bake 45 minutes or until the cheese is browned and the sauce is bubbling.  Let stand 10 minutes before cutting.

Serving Suggestion

Serve this hearty lasagna with steamed broccoli and a green salad.

Avocado Hummus Chicken Sliders

Avocado_Hummus_Chicken_Sliders.jpg

By: Co+op, welcome to the table

Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 8

Got a crowd coming in for the Super Bowl? Chips and dip are great on the side, and now with this recipe from our friends at Co+op, welcome to the table, you’ll have a centerpiece that will have your guests asking for more. Right now, fresh, organic avocados are just 99 cents in your Co-op’s produce department, so hurry in and take advantage of a great deal.

Ingredients

  • 4 small boneless skinless chicken breast halves

  • 1/2 teaspoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1/2 cup prepared hummus

  • 1/2 large avocado

  • 1 tablespoon capers, drained

  • 2 large Kalamata olives, chopped

  • 8 whole wheat slider buns or whole wheat dinner rolls

  • 16 spinach leaves

Preparation

  1. Heat oven to 400°F. Lightly oil a sheet pan.

  2. Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.

  3. Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.

  4. On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.