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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

Snowball Cookies

By: Robin Asbell

Recipe Information
Total Time: 1 hour
Servings: 30 (60 cookies)

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It’s cold outside, so warm up the oven and settle in with a classic recipe - snowball cookies, just like grandma used to make. With vanilla on sale now at the Co-op, it’s a great time to stock up on ingredients for this beloved traditional cookie.

Ingredients

  • 1 cup walnuts or pecans

  • 1/2 pound butter, softened

  • 1/4 teaspoon salt

  • 2 teaspoons vanilla

  • 1/2 cup powdered sugar

  • 2 cups unbleached flour

  • powdered sugar for coating, about half a cup

Preparation

Toast the nuts on a sheet pan for 10 minutes at 350⁰F, then move to a rack to cool completely. Use a food processor to grind to a fine mince, being careful not to over-process into nut butter. Line two sheet pans with parchment paper and reserve.In a stand mixer, or a bowl with an electric mixer, beat butter, salt, vanilla and powdered sugar until very fluffy. Add the nuts and mix, then sift the flour over the top and stir in. Form 1-inch balls of dough and place on prepared sheet pans. Bake in the 350⁰F oven for 12-15 minutes, switching the position of the pans between upper and lower oven racks halfway through.Cool on racks on pans until the cookies are firm enough to transfer to racks to cool. When cooled completely, roll in powdered sugar. Store in an airtight container at room temperature for up to 5 days.

Tips & Notes

For a chocolate version, substitute 1/2 cup cocoa for 1/2 cup of the flour and proceed.

Festive Holiday Cheese Ball

By: Co+op, stronger together

Recipe Information
Total Time: 15 minutes
Servings: 2 large balls (20 servings)

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Here’s the scenario: family and friends are on their way. You’re at the last minute and don’t have time to cook an appetizer. What do you do? Bring out an old holiday favorite, and pair it with some tasty crackers from the Co-op. Serve this with a fancy spreader or a plain old butter knife and wow your guests with a treat that looks as good as it tastes.

Ingredients

  • 1 pound cream cheese, softened

  • 1 cup cheddar cheese, grated

  • 1/4 cup Asiago cheese, grated

  • 2 tablespoons red bell pepper, diced

  • 2 tablespoons fresh chives, chopped

  • 2 tablespoons fresh parsley, chopped

  • 2 teaspoons garlic, minced

  • Salt and freshly ground black pepper

Preparation

  1. In a food processor, blend cream cheese until slightly fluffy. Add cheddar, Asiago, and garlic, and pulse until lightly blended.

  2. Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well.

  3. Refrigerate mixture until cold, then form into balls.

  4. Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving.