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

cheese

,

Cheese Boards 101: Imported Edition

,

The weather is chilly and the holidays are around the corner, entertaining guests will become more regular and the cooler temperatures demand heartier fare. Here are some tips for building a cheese board that is sure to wow! This version uses imported cheeses and if you haven't already, be sure to check out our Local and Regional Edition.

ImportedCheeseBoard3
ImportedCheeseBoard3

When building a cheese board, there are several things to consider: of course the types of cheese you’ll serve, but also quantities and accompaniments become important. If you’re serving cheese as a precursor to a fabulous meal, plan on 1-2 ounces of cheese per person. If cheese is the main event, plan on 5-6 ounces per person.

One thing you’ll definitely want to consider when building a cheese board is having a variety of flavors and textures. Our imported board features a creamy triple-creme French cheese, a sharp and nutty grana padano from Italy, a sturdy but creamy gouda from Holland, a sharp and bitter cheddar with mustard seed from England and a buttery sheep's milk manchego from Spain. Think about how you can incorporate cheeses that use cow’s, goat’s and sheep’s milk so that you can taste the difference in flavor.

While chowing down on big servings of cheese is always fun and delicious, it’s also important to serve accompaniments that provide balance to the flavors of your cheeses. We like to serve some sort of candied nuts for sweetness and crunch. It’s also a good idea to serve some sort of bread item, like crackers, bread sticks or sliced baguettes. For this board we used crispy rosemary and sea salt crackers. Some sort of sweet fruit or chutney also adds for a nice balance. We have just begun pomegranate season and the sweet, juicy seeds add a nice balance to salty cheeses. And because it’s both pretty and delicious we like to serve a piece of local honeycomb from Woodland Apiaries.

Here are few other helpful tips when building a cheese board: -Don’t overcrowd your board. You want to make sure that there is enough room to serve a knife for each type of cheese. -Remove cheese from the refrigerator about an hour before your guests arrive. Cold cheese won’t have as strong a flavor. -Be sure to label your cheeses so that you don’t have to repeat yourself all evening.

Now come on and let Dalynne, our resident Cheese-monger, help you build that perfect cheese board!

,

Cheese Boards 101: Regional Edition

,

We're about to get into that time of year when entertaining guests becomes more regular and the weather demands heartier fare. Here are some tips for building a cheese board that is sure to wow! This version uses local and regional cheeses and be sure to check back for our Imported Edition.

RegionalCheeseBoard
RegionalCheeseBoard

When building a cheese board, there are several things to consider: of course the types of cheese you'll serve, but also quantities and accompaniments become important. If you're serving cheese as a precursor to a fabulous meal, plan on 1-2 ounces of cheese per person. If cheese is the main event, plan on 5-6 ounces per person.

One thing you'll definitely want to consider when building a cheese board is having a variety of flavors and textures. Our regional board features a creamy herbed labneh or yogurt cheese, a pungent and more crumbly blue cheese, a sturdy Swiss, a tangy and spreadable goat cheese and a hearty cheddar. Think about how you can incorporate cheeses that use cow's, goat's and sheep's milk so that you can taste the difference in flavor.

While chowing down on big servings of cheese is always fun and delicious, it's also important to serve accompaniments that provide balance to the flavors of your cheeses. We like to serve some sort of candied nuts (pistachios in this case) for sweetness and crunch. It's also a good idea to serve some sort of bread item, like crackers, bread sticks or sliced baguettes. For this board we used multigrain crackers. Some sort of sweet fruit or chutney also adds for a nice balance. We have lots of fresh figs in right now, but dried figs or dates would also be delicious. And because it's both pretty and delicious we like to serve a piece of local honeycomb from Woodland Apiaries.

Here are few other helpful tips when building a cheese board: -Don't overcrowd your board. You want to make sure that there is enough room to serve a knife for each type of cheese. -Remove cheese from the refrigerator about an hour before your guests arrive. Cold cheese won't have as strong a flavor. -Be sure to label your cheeses so that you don't have to repeat yourself all evening.

Now come on and let Dalynne, our resident Cheese-monger, help you build that perfect cheese board!

RegionalCheeseBoard2
RegionalCheeseBoard2