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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

Strawberry Short Cake made easy

Summer is nearly here, bringing with it warmer weather, longer days, and sweet flavors like fresh berries and juicy citrus. Strawberries and lemon zest feature prominently in the Co-op bakery’s newest creation, Strawberry Lemonade Bread, which, while delicious and tart on its own, is elevated to new heights with only a few simple additions. Wow your guests with this deceptively simple recipe by picking up a loaf of our newest bakery creation today for $5.99.

Strawberry shortcake with Co-op Strawberry Lemonade Bread

Serves 6

Ingredients:

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  • 1 pint organic heavy whipping cream

  • 6 tablespoons plus 3 tablespoons cane sugar

  • 1 teaspoon lemon juice

  • 1 pint organic strawberries, hulled and quartered

  • 1 loaf Co-op made Strawberry Lemonade Bread

Instructions:

  1. In a mixing bowl, combine prepped strawberries and lemon juice, adding sugar to taste (1-3 tablespoons). Let sit for at least 15 minutes, allowing the added sugars to draw out the strawberries’ juice.

  2. Combine whipping cream and 6 tablespoons sugar and whip until soft peaks form.

  3. Slice bread into 6 equal slices.

  4. Top sliced bread with generous spoonfuls of strawberries, and finish with a dollop of homemade whipped cream.

Spinach Pesto: Healthy Eating on a Budget

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Spinach Parsley Pesto

By: Robin Asbell

Total Time: 

10 minutes

Servings: 

8 (1 cup total)

If you crunch the numbers, parsley is much cheaper than fresh basil, and spinach is, too. Pumpkin seeds, which impart a nutty, creamy flavor, are less than half the cost of nuts like pine nuts or walnuts. This pesto has half the oil that pesto usually has, so when you serve, you can stir in some extra virgin olive oil for flavor, if desired.

Ingredients

  • 1 cup fresh parsley, 1 oz

  • 3 cups fresh spinach, 3 oz

  • 2 cloves garlic

  • 1/2 cup pumpkin seeds, 2 oz

  • 1/2 cup Parmesan cheese, coarsely shredded 1 oz

  • 1/4 cup canola oil

  • 1/2 teaspoon salt

Preparation

  1. Put parsley, spinach, garlic, pumpkin seeds, Parmesan and salt in a food processor. Process until they are finely ground. Drizzle in olive oil gradually, to make a smooth paste.

  2. If not using right away, cover the surface of the pesto with plastic wrap and refrigerate for up to a week. Or freeze pesto in ice cube trays, then transfer to zip-top freezer bags (keeps, frozen, for about 3 months), then use the cubes to stir into soups, pastas, spread on sandwiches, top pizza, and use in veggie sauces.

Nutritional Information

Calories: 124, Fat: 12 g, Cholesterol: 3 mg, Sodium: 213 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Protein: 4 g