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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

pears

Poached Pears

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Recipe Information
Total Time: 45 minutes
Servings: 6

If you’re cooking for a crowd, we have a fun and decadent dessert that’s sure to impress. Looking for a way to use those pears you got from our 12 days of good food deal? Give this unique treat a try and wow you friends and family at dinner.

Ingredients

  • 6 firm pears (not quite ripe),

  • peeled with stems on

  • 3 cups red wine

  • 1 cup water

  • 1 cup sugar

  • 1/2 vanilla bean, split in half lengthwise

  • 1 star anise

  • 2 tablespoons honey

  • 1 tablespoon lemon juice

Preparation

  1. Choose a cooking pot that will hold the pears snugly. Place red wine, water, and sugar in the pot. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot; add the pods along with star anise, honey, and lemon juice.

  2. Bring the liquid to a simmer and cook for about 5 minutes, stirring to make sure the sugar is dissolved.

  3. Add the peeled pears, cover, and simmer for about 20 minutes until pears are tender.

  4. Remove the pears and continue simmering the liquid until it becomes thick and syrupy. Use this syrup to glaze the pears before serving.

Serving Suggestion

Serve pears warm or cold, with a dollop of whipped cream or crème fraiche, if desired.

Butternut Squash and Pear Sauté

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By: Co+op, stronger together

Recipe Information
Total Time: 30 minutes
Servings: 6

Fresh and delicious fruit can be enjoyed all year round - in winter, sweet treats like our Produce department’s USDA certified organic Asian pears make beautiful additions to your recipe repertoire. Pick up a couple and combine them with a small pack of our Laura Chenel goat cheese, both of which are on sale, to try your hand at this tasty winter side dish.

Ingredients

  • 3 tablespoons olive oil

  • 1 large yellow onion, diced

  • 1 tablespoon garlic, minced

  • 1 1/2 -1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes

  • 1⁄3 cup chicken stock

  • 1/4 cup white wine

  • 2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)

  • 1 1/2 tablespoons fresh sage, minced

  • 1/4 teaspoon ground nutmeg

  • Salt and pepper to taste

  • 1/4 cup chopped pecans

  • 4 ounces fresh goat cheese, crumbled

Preparation

In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add squash and chicken stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender. Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.

Serving Suggestion

This sweet and savory dish is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.