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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

holiday

Roasted Ratatouille

By: Co+op, welcome to the table

Recipe Information
Total Time: 40-45 minutes
Servings: 4-6

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Enjoying the unseasonably warm weather? We don’t blame you! Now that March is here and spring is just around the corner, you might be feeling like it’s time to brush up on your warm-weather recipes. This delightful dish from our friends at Co+op, Welcome to the Table, has everything you love about the warm growing season, from bright and zesty tomatoes, to peppery basil and sweet zucchini. Speaking of zucchini, it’s just $1.99 a pound right now in your Produce department. Come stock up today!

Ingredients

  • 1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

  • 2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

  • 1 bell pepper, chopped into 1 1/2 inch pieces

  • 1 pint cherry tomatoes

  • 1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon tomato paste

  • 1 teaspoon dried basil

  • 1 teaspoon sea salt

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried rosemary

  • 1/4 cup red wine

  • 3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Avocado Herb Dip

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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.