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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

Avocado Hummus Chicken Sliders

Avocado_Hummus_Chicken_Sliders.jpg

By: Co+op, welcome to the table

Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 8

Got a crowd coming in for the Super Bowl? Chips and dip are great on the side, and now with this recipe from our friends at Co+op, welcome to the table, you’ll have a centerpiece that will have your guests asking for more. Right now, fresh, organic avocados are just 99 cents in your Co-op’s produce department, so hurry in and take advantage of a great deal.

Ingredients

  • 4 small boneless skinless chicken breast halves

  • 1/2 teaspoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1/2 cup prepared hummus

  • 1/2 large avocado

  • 1 tablespoon capers, drained

  • 2 large Kalamata olives, chopped

  • 8 whole wheat slider buns or whole wheat dinner rolls

  • 16 spinach leaves

Preparation

  1. Heat oven to 400°F. Lightly oil a sheet pan.

  2. Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.

  3. Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.

  4. On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

Tostadas al Pastor

Tostadas_al_Pastor_0.jpg

By: Robin Asbell

Recipe Information
Total Time: 13 hours; 40 minutes active
Servings: 6

The one-two punch of low-and-slow cooking plus the tenderizing enzymes found in pineapple makes this tender and delicious dish a treat for the senses. Plus, with pork shoulder roasts on sale in the Co-op Meat department at just $3.99 per pound, you’ll get a great deal on a delicious mexican-inspired dinner.

Ingredients

Shredded Pork

  • 1 1/2 pounds pork shoulder roast with bone

  • 1 small onion, chopped

  • 1 8 oz pineapple chunks in juice

  • 1 small orange, juiced

  • 2 tablespoons white vinegar

  • 2 tablespoons chili powder

  • 4 large garlic clove, halved

  • 1 teaspoon salt

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1 medium lime (optional)

Tostadas

  • 12 corn tortillas

  • 1 15 ounce can of black beans, drained and mashed

  • 1 avocado

  • 1/4 cup cilantro leaves

Preparation

Shredded Pork

  1. Place the roast in a slow cooker, then mix the remaining ingredients and pour over it. Cook for 10-12 hours on low until the pork is falling-apart-tender. Remove the pork and let cool 15-20 minutes, until cool enough to handle. Pull the meat off the bone, and remove and discard visible fat. Shred the meat by hand or with a fork and place in a bowl.

  2. If desired, scoop out the pineapple, onion and garlic and reserve to make a salsa. Transfer the remaining juices to a glass cooking cup and chill, the fat will harden on the surface. Scoop the chilled fat from the top and discard. Put the remaining juices in a small pot and bring to a boil. Reduce to a strong simmer and cook to reduce to a syrupy sauce, about 10 minutes. When the juices are thick, remove from heat and pour over the shredded pork. At this point, you can divide the meat into the desired portions (1/4 cup per taco, 2 tacos per person) or freeze for later.

  3. If making the salsa, puree the pineapple, onion and garlic and season to taste with salt and lime, and serve as a salsa.

Tostadas

  1. Preheat oven to 350 degrees F.

  2. Lay out the tortillas on two cookie sheets and place them in the oven for 15-20 minutes, or until crisp. Heat the mashed beans in a pan over medium heat on the stove, add a little water (as desired for consistency) and stir to keep from burning or heat in a bowl in the microwave. Spread each tortilla with beans, then top with diced avocado and pork. Garnish with a few cilantro leaves (and the optional pineapple salsa).