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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

Watermelon Mint Frosé

Stay cool in the dog days of summer with this frosty treat! Rosé wine turns this sweet sorbet-like dessert into a perfect aperitif for your next cookout.

Watermelon Mint Frosé

By: Co+op, stronger together

Total Time: 10 minutes, plus freezing time

Servings: 4

Watermelon Mint Frose — Stronger Together.jpg

Ingredients

  • 3 cups cubed seedless watermelon

  • 1 cup frozen strawberries

  • 2 cups rosé wine

  • 12 large mint leaves, plus more for garnish

Preparation

Place the cubed watermelon in a freezer container and freeze. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint.

Serving Suggestion

Craving more watermelon? Serve the frosé with a fun and easy appetizer—skewers of cubed watermelon and feta cheese drizzled with balsamic vinegar.

Tips & Notes

For a non-alcoholic version,  use a non-alcoholic rose or substitute it with apple juice, white grape juice, ginger ale or coconut water with a squeeze of lime. 

Moroccan Couscous with Lamb

Moroccan_Couscous_with_Lamb_0.jpg

This flavorful dish of sauteed vegetables and ground lamb served atop couscous is a Moroccan classic.

Ingredients

  • 1 cup pearled couscous

  • 2 tablespoons vegetable oil, divided

  • 1 pound ground lamb

  • 2 cups diced yellow onion

  • 1 cup diced carrots

  • 1 cup diced zucchini

  • 1 tablespoon minced garlic

  • 2 teaspoons cumin

  • 1 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 1 15-ounce can diced tomatoes

  • 1/4 cup raisins

  • Salt and black pepper to taste

  • Juice of 1 lemon

  • 2 tablespoons chopped cilantro (optional)

Preparation

  1. In a medium pot, cook the couscous according to package directions. Drain and set aside.

  2. While the couscous cooks, heat 1 tablespoon of vegetable oil in a large pot or skillet over medium-high heat and sauté the ground lamb until thoroughly cooked. Remove from pan and drain on a paper towel.

  3. In the same pan, heat the remaining tablespoon of oil over medium-high heat and sauté the onion, carrots and zucchini for 5 minutes. Add the garlic and cook another 2 minutes. Add the spices, diced tomatoes, raisins and cooked lamb and simmer for 10 minutes. Season the stew with salt and black pepper, lemon juice and cilantro (if desired). Serve over the warm couscous.

Serving Suggestion

Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.

Nutritional Information

499 calories, 26 g. fat, 62 mg. cholesterol, 388 mg. sodium, 47 g. carbohydrate, 5 g. fiber, 21 g. protein