Guest User
Strawberry Salsa

Try this sweet and spicy salsa at your next backyard BBQ.

Strawberry Salsa
Blog
Guest User
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
Guest User
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
Guest User
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
Guest User
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

Blog

Preserve the Season: Fridge Pickles

FridgePickles1
FridgePickles1
FridgePickles2
FridgePickles2

If tang and crispness is what you crave and simplicity is your style, then we have the perfect recipe for you! A bunch of our local growers have a ton of cucumbers right now (along with garlic) and this fridge pickle recipe is an easy way to put them good use and to make them last a bit longer. Although after we made them, the jar was gone within the day! To make this recipe you will need: 8-10 firm cucumbers 1/2 cup white vinegar 1 tablespoon coarse salt 2 tablespoons sugar 3-4 sprigs of fresh dill 2 garlic cloves, peeled and sliced 1 tablespoon peppercorns 2 teaspoons mustard seeds Slice cucumbers into very thin rounds, about 1/8 inch thick. Place them in a large jar with a lid. Add all ingredients then add enough water to cover the cucumbers. Place the lid on and gently shake to move the ingredients around. These were delicious even about 15 minutes after making them and became more delicious as the day went on. And they'll keep for about 3 months in the fridge (if you can keep your paws out of the jar!)

Let's Toast: Stone Fruit + Herb Sangria

StoneFruitSangria2
StoneFruitSangria2
StoneFruitSangria
StoneFruitSangria

Peaches and plums and apricots, oh my! We have the most delicious local stone fruit in right now and since the weather doesn't look like it's cooling down anytime soon, here's a recipe for a chilled sparkling sangria featuring the juiciest fruit of the season. If alcohol isn't your thing, this is fantastic made with sparkling apple or pear cider too! It's lovely made in a large pitcher and ladled into individual glasses with pieces of fruit and sprigs of herbs. To make this drink you will need: 2 bottles of sparkling wine (like Prosecco or Champagne) or 2 bottles of sparkling cider 3 plums 3 apricots 2 peaches 2 nectarines 2-3 sprigs of rosemary 2-3 sprigs of thyme Remove pits from fruit and cut into slices. In a large pitcher combine fruit, herbs and wine. Stir to combine.