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Strawberry Salsa

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Strawberry Salsa
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Grilling Guide: Pork Chops

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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
Blog
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Toffee Matzo Brittle

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Natural Easter Egg Dyes

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rice

Crockpot Red Beans and Rice

By: Co+op, welcome to the table

Recipe Information
Total Time: 7 hours,15 minutes; 15 minutes active
Servings: 4-6

Crockpot_Red_Beans_and_Rice.jpg

Laissez les bons temps rouler! Mardi Gras is just around the corner, so you couldn’t ask for a better time to brush up on your cajun-style cuisine. In the mood to get creative? Swap collard greens in this recipe for organic chard - on sale right now at your Co-op for just $1.99 per bunch.

Ingredients

  • 1 cup dried kidney beans

  • 1/2 cup long grain brown rice

  • 1 large red bell pepper, chopped

  • 1 large carrot, chopped

  • 1 bunch collard greens, chopped

  • 5 cups water

  • 2 tablespoons Cajun seasoning

  • 1 teaspoon salt

Preparation

  1. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. Drain beans.

  2. Combine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Cover and set on low, and cook for 6 hours.

  3. Open the cooker, add the salt and collard greens, and stir. Cover and cook for another hour.

  4. When the beans are tender, serve or transfer to containers to refrigerate or freeze.

Serving Suggestion

Serve as a side dish to roasted chicken, or feature it as an entrée with a slice of cornbread.