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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

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Cranberry Ginger Sauce

CranberrySauce
CranberrySauce

While cranberry sauce that holds its shape long after you've removed it from the can is whimsical, we know you're craving something better. So kick that cranberry sauce can to the curb and make our kitchen's Cranberry Ginger Sauce with Orange. It still has the sweetness and bitterness you want from this Thanksgiving staple, but it's enhanced with spicy ginger and tart oranges. If you're looking for an even more souped up version, try adding in a bag of frozen raspberries as well. Spread this on some bread for leftover turkey sandwiches and extend those fuzzy holiday feelings long after your nutty family has left town.

To make this sauce you will need:

  • 2 packages of cranberries, frozen or fresh
  • 2 tablespoons orange juice
  • 2 teaspoons fresh minced ginger
  • ½ cup brown sugar
  • 2 cups water
  • 2 tablespoons orange zest
  1. In a medium saucepan over medium-high, simmer the ginger in the orange juice until thickened.
  2. Add cranberries, brown sugar, water and orange zest and bring to a boil and cranberries begin to pop.
  3. Reduce heat to low and simmer for 15-20 minutes until thickened. Allow to cool before serving.

Cheddar Green Bean Casserole

CheesyGreenBeanCollage
CheesyGreenBeanCollage

Ahem. Are you listening? PUT THE CANNED GREEN BEANS DOWN. We know they're easier to deal with than trimming fresh beans, but the taste and crunch of fresh beans really can't be beat. You might be used to the traditional green bean casserole using canned beans and soup and those delicious, crunchy French fried onions. But we're here to contribute to a new tradition on your Thanksgiving table: Cheddar Green Bean Casserole. It has... are you ready for this?... FRESH GREEN BEANS, FRESH MUSHROOMS, FRESH SHALLOTS and REAL CABOT SHARP CHEDDAR CHEESE! Ok, we'll stop yelling now. We're just so excited about this new and improved Thanksgiving staple.

CheesyGreenBeanCasserole2
CheesyGreenBeanCasserole2

Cabot Creamery is a 1,200+ farm family dairy cooperative with members in New England and upstate NY producing all natural, award-winning cheeses, including the "World's Best Cheddar", as well as a tasty variety of flavored cheddars. The extra sharp cheddar used to make the sauce for these beans is tangy, creamy and absolutely delicious. If you never made a cheese sauce before, fear not! We'll walk you through the steps in the directions.

To make this casserole you will need:

Cooking spray 6 cups fresh green beans, trimmed and cut into 1-inch pieces (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 3 shallots, minced 8 ounces Cremini or Button mushrooms, chopped 2 teaspoons fresh thyme, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup dry sherry 1/3 cup All-Purpose Flour 1 cup chicken or vegetable broth 1 cup half and half 8 ounces Cabot Sharp Cheddar (or any sharp white cheddar), grated (about 2 cups), divided 3 tablespoons breadcrumbs 1/2 teaspoon paprika 1/4 teaspoon onion powder

1. Preheat oven to 400 ºF. Coat 2-quart baking dish with cooking spray.

2. Meanwhile, bring several inches of water to boil in large saucepan fitted with steamer. Add green beans and steam until crisp-tender, about 5 minutes. Carefully remove steamer from saucepan and put beans in an ice bath to stop beans from cooking further.

3. In large skillet over medium-high heat, heat oil and butter. Add shallots and cook until just starting to brown. Add mushrooms, thyme, salt, pepper, and cook. Stir occasionally until mushrooms have released their juices and liquid has evaporated. Add sherry and cook. Stir occasionally until liquid has evaporated.

4. Sprinkle flour over mushroom mixture and stir to coat. Cook flour until light brown. Add broth and milk and bring to simmer, stirring often, until sauce is thickened.

5. Remove from heat and stir in 1 1/2 cups of cheddar. Add green beans and stir to combine. Transfer to prepared dish. Top with remaining 1/2 cup of cheddar.

6. In small bowl, stir together breadcrumbs, paprika, and onion powder. Sprinkle over casserole.

7. Bake for 25 minutes or until bubbling and golden brown on top. Let cool slightly before serving.