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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

Sheet Pan Steak with Blue Cheese and Broccoli

Sheet_Pan_Steak_with_Blue_Cheese_and_Broccoli.jpg

One pan and 20 minutes is all you need to for this simple and delightful steak and broccoli dinner.

Ingredients

  • 8 ounces button mushrooms, halved or quartered

  • 1 small red bell pepper, cored and sliced vertically

  • 3 cups broccoli florets

  • 2 tablespoons olive oil, divided

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 8-ounce ribeye or strip steaks, about one inch thick

  • 2 tablespoons crumbled blue cheese

Preparation

  1. If your broiler element is at the top of the oven, move the top rack to 6 inches below the broiler. Place the mushrooms, peppers, broccoli and half the salt on the sheet pan and drizzle with half of the olive oil. Toss to coat. Move the vegetables to the sides of the pan, making room in the center for the steaks. If desired, cut the steaks into four even portions. Rub the steaks with the remaining olive oil and sprinkle both sides with remaining salt and pepper. Place in the center of the pan.

  2. Broil the steaks for 4 minutes, then take the pan out and turn the steaks, and broil for 5 minutes longer. Remove from the broiler; transfer the steak and vegetables to plates, and sprinkle each steak with bleu cheese.

Serving Suggestion

Serve a rich Cabernet Sauvignon with this hearty dish.

Tips & Notes

Prefer cauliflower to broccoli? Or green peppers over red? This recipe is a great base for improvisation, so choose the vegetables you love.

Hawaiian Hot Dogs

Summer is the perfect time to put a new twist on an old classic. Some may balk at more adventurous fare, but the humble hot dog is sure to please even the pickiest palate. Substitute vegan sausages and eggless mayo for a near-identical experience that anyone can enjoy.

Hawaiian Hot Dogs

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Hawaiian Hot Dogs — Stronger Together.jpg

Ingredients

  • 1/4 cup low-fat mayonnaise

  • 1/2 teaspoon powdered wasabi

  • 1 teaspoon soy sauce

  • 1/4 medium pineapple

  • 1 teaspoon oil, plus oil for the grill

  • 4 hot dogs

  • 4 whole-wheat hot dog buns

  • 1/4 cup sliced red onions

  • 1/4 cup chopped cilantro

  • Sriracha to taste (optional)

Preparation

  1. Heat the grill to high. In a small bowl, combine the mayonnaise, wasabi and soy sauce, and stir to mix well. Set aside.

  2. Stand the whole pineapple on its base on a cutting board. Using a sharp knife, cut the skin from the pineapple and discard. Cut off the base and the top, leaving a cylinder of pineapple. Place the cylinder upright again and slice downward along the core, to cut away the flesh in large pieces. Place one of these pieces core side down and slice in 1/2-inch thick vertical slices. Reserve the remaining pineapple for another use (or grill for another use).

  3. Place the pineapple slices in a large bowl and drizzle with oil. Use tongs and paper towels to rub vegetable oil on the grate. Place the pineapple slices on the oiled grate and grill for about 2 minutes, just until the slices are marked. Turn and grill for another minute. Put back in the bowl and let cool, then cut the pineapple slices into 1-inch pieces.

  4. Reduce the heat to medium and grill the hot dogs, turning every couple of minutes, until marked and cooked through, about 8 minutes. Spread buns with the mayonnaise mixture and place a hot dog in each one. Top with pineapple and serve with red onion, cilantro and Sriracha sauce if desired.

Serving Suggestion

Skip the potato chips and serve these hot dogs with grilled fruit kebabs featuring pineapple, peaches and plums. Veggie dogs are a great meat-free option to try.