Total Time: 25 minutes Servings: 4 Ingredients: 1 cup dry quinoa or bulgur 1 1/2 cups water plus 1 tbsp, divided 1/4 cup tahini 1 tbsp cider vinegar 1 tbsp Sriracha sauce 1 tbsp tamari plus 1 tsp, divided 1 tbsp honey 1/2 cup raw, unsalted pumpkin seeds 1 bunch Tuscan kale, thinly sliced 2
The distance between a winter zucchini and a summer zucchini from the Farmers’ Market is substantial, so when my favorite vegetable is in season, I make the best of it. Here are 3 ways I’ve found to keep the zucchini love coming all winter long.
Don’t like spicy food? Substitute red bell pepper for the red jalapeño. Serve finished curry with rice for a satisfying meal.
Don’t stop at boiled, fried, mashed, or baked… August 19th is National Potato Day! Celebrate with some potato crafts (they’re good for more than just eating!).
We invite you to run for the Co-op Board of Directors. The St. Peter Food Co-op and Deli is a thriving, important part of this community, and the Board of Directors plays a critical role in ensuring the continued success and health of this vital organization! We represent our Owners interests by understanding their values