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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

Three Cheese Fondue

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By: Lynne Vea

Recipe Information
Total Time: 20 minutes
Servings: 6-8

Fondue is easy to make at home - so wow guests with an impressive and delicious appetizer at your next dinner party. For extra decadence, replace the Gouda with our authentic cave-aged Swiss gruyere, on sale now at $2 off per pound.

Ingredients

  • 6 ounces cheddar cheese, cut into small cubes

  • 6 ounces Jack cheese, cut into small cubes

  • 6 ounces Gouda cheese, cut into small cubes

  • 2 tablespoons unbleached white flour

  • 1 cup white wine

  • 1 teaspoon grated shallots

  • Pinch of nutmeg

  • Salt and white pepper, to taste

  • Crusty bread, for serving

Preparation

  1. Dredge the cheeses in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer.

  2. Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.

  3. Serve with crusty bread.

Spinach and Almond-Stuffed Portobello Mushrooms

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By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 6

Working on a New Year’s Resolution? Challenge yourself to build new cooking techniques and you might be surprised how much your skills can grow. Whether you resolved to jump-start your career as a professional chef or just to become more confident in the kitchen, you’ll love this recipe that will also give you an excuse to take advantage of our $2-off-per-pound sale on authentic, cave-aged Gruyere cheese!

Ingredients

  • 6 portobello mushrooms,stems and gills removed

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced (about 2 cups)

  • 2 teaspoons minced garlic

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 12 ounces frozen spinach, thawed

  • 1/4 cup low-fat milk

  • 3 tablespoons sliced almonds

  • 6 ounces shredded Gruyere cheese (approximately 1 1/2 cups)

Preparation

  1. Preheat the oven to 375°F. Rub the portobello caps with a little olive oil, sprinkle with salt and pepper and place, tops down, on a sheet pan.

  2. In a large skillet over medium-high heat, sauté the onions and garlic in the oil, and cook for a few minutes until the onions become soft.  Squeeze any excess liquid out of the thawed spinach, and add the Italian seasoning, salt, pepper and spinach to the onion and garlic mixture. Stir well, and sauté for another few minutes.  Add the milk, almonds, and half the shredded cheese; mix well. Taste the filling for salt and pepper.

  3. Distribute the filling evenly among the mushroom caps and top with the remaining shredded cheese.  Bake for 15-20 minutes until mushrooms are tender and cheese is melted and beginning to brown.

Serving Suggestion

This classic appetizer is also delicious for dinner, with a side of buttered noodles or fettuccini and a drizzle of freshly-made pesto. Experiment with adding chopped sun-dried tomatoes, blue cheese or feta crumbles to the filling, or substituting chopped toasted walnuts or pine nuts for the sliced almonds.