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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

Salmon Chermoula

Salmon_Chermoula.jpg

By: Co+op, stronger together

Recipe Information
Total Time: 50 minutes; 20 minutes active
Servings: 4

Chermoula is a sauce featured in North African cuisine, usually used to accompany fish. Its bright and spicy flavor is a perfect accent for salmon. Coincidentally, our Meat department has a great deal on salmon right now. Frozen salmon filets are $3 off, so you have a great excuse to try this new recipe.

Ingredients

  • 1/3 cup plain yogurt

  • 2 tablespoons olive oil

  • 1 lemon, zest and juice

  • 1/2 cup chopped fresh parsley

  • 1/2 cup chopped fresh cilantro

  • 1 clove garlic, peeled and minced

  • 1 jalapeño, stem and seeds removed, minced

  • 1 1/2 teaspoons ground cumin

  • Pinch each of salt and black pepper

  • 1 pound skin-on salmon filet, cut into 4 even pieces

Preparation

  1. In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.

  2. Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.

  3. Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Penne Pasta with Pumpkin Sauce

Whole_Wheat_Penne_Pasta_with_Pumpkin_Sauce1.jpg

By: Co+op, stronger together

Recipe Information
Total Time: 30 minutes
Servings: 6

There couldn’t be a better time than fall to start breaking out the pumpkin dishes, and why stop at pie? With organic canned pumpkin at 3 for $5, get creative and try something new, like this recipe for creamy, savory fall noodles with pumpkin sauce.

Ingredients

  • 1 lb. penne pasta

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 2 cloves garlic, chopped

  • 1 tablespoon fresh sage, chopped, plus more for garnish

  • 3/4 cup canned pumpkin

  • 1/2 cup vegetable stock

  • 1/4 cup dry white wine

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup whole milk Greek yogurt

  • 3/4 cup grated Parmesan cheese

  • 1/2 cup fresh parsley, chopped

Preparation

  1. Place a large pot of salted water on the stove for the pasta and begin heating to a boil. In a large skillet, heat the olive oil over medium-high heat and add the onion. Sauté, stirring until the onions sizzle, then reduce heat to medium-low. Cook for at least 10 minutes. When the onions are soft and golden, add the garlic and sage, and stir for a few seconds, until fragrant.

  2. Stir in the pumpkin, vegetable stock, wine, salt and pepper and whisk to mix. Turn the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, about 5 minutes or until thickened. While the mixture is still hot, whisk in the yogurt and Parmesan cheese, then remove from heat. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot.