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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

Creamy Caramelized Onion and Squash Soup with Croutons

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This deeply flavored, creamy squash soup with sweet caramelized onions makes a delicious start to fall or winter meals.

Ingredients

Squash

  • 3 tablespoons unsalted butter

  • 4 large onions, chopped

  • 2 pounds hubbard or kabocha squash, roasted (about 2 1/2 cups)

  • 1 1/2 cups chicken stock

  • 1 cup whole milk, or more if needed

  • 1 teaspoon salt

  • 1 1/2 teaspoons paprika

  • 1/4 teaspoon cayenne

Garnish

  • 1 1/2 cups Greek yogurt

  • 1/2 cup dry toasted pumpkin seeds

Croutons

  • 1 1/2 cups whole wheat bread cubes, about 4 thick slices

  • 1 tablespoon butter or oil

  • 1/4 teaspoon salt

Preparation

Squash

  1. Halve, seed and roast the squash on a sheet pan in a 400° F oven. When the squash is tender when pierced with a paring knife, cool on a rack and then scoop out the squash to measure 2.5 cups. In a large pot, melt the butter and start sautéing the onions over medium high heat, then reduce to medium low and stir every five minutes for at least an hour. You can put the heat on very low and cook it for two hours, for an even deeper flavor. When the onions are meltingly soft and golden, add the mashed squash and stir, then transfer the contents of the pan to a food processor or blender, or use an immersion blender. Puree, adding stock as needed to make a smooth puree. Add the milk, salt, paprika and cayenne and process to mix. Transfer back to the pot and heat gently over medium low heat, stirring.

  2. Serve one-cup servings in wide bowls, garnish each with 1/4 cup yogurt, a couple of heaping tablespoons of pumpkin seeds, and 1/4 cup croutons.

Croutons

  1. For croutons: Preheat the oven to 350 F. Pile the bread cubes on a sheet pan with a rim and drizzle with melted butter or oil, add salt and toss to coat. Toast for 20-30 minutes, until the croutons are crisp. Let cool on rack and store in an airtight container.

Nutritional Information

Calories: 395, Fat: 16 g, Cholesterol: 26 mg, Sodium: 721 mg, Carbohydrate: 51 g, Dietary Fiber: 8 g, Protein: 6 g

Banana Peel Vinegar

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If you're looking to reduce your waste in the kitchen, this recipe can help you reuse otherwise discarded banana peels! It has a sour, kind of bitter flavor with a hint of sweetness. It's great as a salad dressing ingredient, or used in soup, tea or cocktails.

This recipe yeilds about eight cups of vinegar, but takes about two months, so give yourself plenty of time!

Ingredients:

  • 2 lbs. banana peels, sliced into 1-inch pieces
  • 8 cups water
  • 1 1/2 cups sugar
  • 1/2 tsp. baker’s yeast
  • 1 cup vinegar starter

You will need:

  • Large pot
  • Cheesecloth
  • 72-oz. sterilized canning jar with lid

Instructions:

  1. In a large pot, combine the banana peels and 4 cups of the water. Bring the pot to a boil over high heat, then remove from the burner. Allow to cool for 30 minutes.

  2. Once cool, remove the banana peels from the large pot of water, and place them onto a sheet of cheesecloth. Squeeze the banana peels wrapped in cheesecloth over the pot, allowing the liquid to be extracted directly into the pot. Keep squeezing until the peels are dry and no liquid comes out. Discard the banana peels and the used cheesecloth.
  3. Add the remaining 4 cups of water and the sugar to the pot. Place the pot back on high heat for 15 minutes, stirring every five minutes or so.
  4. After 15 minutes, pour the liquid into the sterilized canning jar and add the baker’s yeast. Seal the canning jar and leave it in a cool dark place, undisturbed, for seven days.
  5. After seven days, open the jar and add the vinegar starter. Replace the lid and leave the jar in a cool place for three more weeks.
  6. After three weeks, open the jar and pour the liquid into a large pot. Place a sheet of cheesecloth over the mouth of the jar. Pour the liquid from the pot back into the jar through the cheesecloth, to filter out any sediment and yeast. Replace the lid.
  7. Leave the jar to age for four weeks in a cool place. Open the lid once more and pour the liquid into the large pot. Place the large pot over high heat for 10 minutes to pasteurize. While the vinegar pasteurizes, wash and sterilize the jar.
  8. Remove the pot from the heat and pour the banana-peel vinegar back into the jar. Seal the jar with the lid and store the banana-peel vinegar in a cool, dark place.

Tip: Consume the banana-peel vinegar within 24 months for the best flavor

Original recipe on LiveStrong.com