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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

Vegan Paleo Sweet Potato Casserole

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Brighten up your meal with this sweet potato side, accented with tart cranberries.

Ingredients

  • 3 large sweet potatoes (3 pounds)

  • 1 1/2 cups fresh or frozen cranberries

  • 1 15 ounce can coconut milk, full fat

  • 1 tablespoon maple syrup (optional)

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup whole almonds, coarsely chopped

  • 2 tablespoons shredded coconut

  • 1 teaspoon coconut oil

Preparation

  1. Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9x13 pan. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.

  2. In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Serving Suggestion

This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Nutritional Information

250 calories, 14 g. fat, 0 mg. cholesterol, 220 mg. sodium, 27 g. carbohydrate, 6 g. fiber, 4 g. protein

Chocolate Pumpkin Truffles

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These chocolate indulgences are surprisingly easy to make. Perfect for the holidays or any special occasion.

Ingredients

  • 2 1/2 cups crushed vanilla wafers (about 12 ounces)

  • 1 cup toasted almonds, ground

  • 2 teaspoons ground cinnamon

  • 1/2 cup powdered sugar, sifted

  • 1 cup (6-ounce package) semisweet chocolate chips, melted

  • 1/2 cup pumpkin puree

  • 1/4 cup coffee liqueur

  • 1/2 cup toasted almonds, chopped

Preparation

  1. In a medium bowl, combine crushed vanilla wafers, ground almonds, cinnamon, and powdered sugar.

  2. With a rubber spatula, mix in melted chocolate, pumpkin, and coffee liqueur. Let stand 10 minutes to firm up.

  3. Shape mixture into 1-inch balls, place on a wax paper-lined plate, and refrigerate until firm, about 20 minutes.

  4. Garnish with chopped toasted almonds just before serving.

Nutritional Information

Calories: 47, Fat: 16 g, Cholesterol: 0 mg, Sodium: 16 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Protein: 1 g