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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

mother'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.

Hearty Beef and Sausage Lasagna

By: Robin Asbell

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

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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.