Recipe: Carrot-Pea Fritters
Quick and easy, these flavorful Indian fritters are packed with peas and carrots and served with a dollop of minty raita.
Recipe: Mango Avocado Pasta Salad
This tropical pasta salad is a great side dish for grilled chicken or tofu seasoned with a jerk spice rub.
The Tangy, Tantalizing World of Goat Cheese
Goat cheese just won’t stop, with sales increasing year after year. Learn why and how to add this tangy cheese to your spring dishes.
From Dirt to Table: Embracing Soil Health
St. Peter welcomes the Sustainable Farming Association’s annual Midwest Soil Health Summit at Gustavus Adolphus College this month. Learn more about soil health and why it’s important for the farms that grow your food.
Recipe: Breakfast Quesadillas
These savory, satisfying, scrambled egg quesadillas will keep you energized all morning long. Serve with a bowl of cut fresh fruit to add a sweet touch that balances the savory, spicy flavors of the quesadilla. Time: 20 minutesServings: 4 Ingredients: 6 large eggs, lightly beaten 1/2 teaspoon salt 1/2 teaspoon pepper Olive oil for the […]
Recipe: Simple Lentil Tacos
Spicy, seasoned lentils star in these simple, satisfying tacos. Set up a taco bar with all the fixings and let your family (or guests) make their own.
Q&A with Barsy’s Almonds
Read our Q&A with Jason and Barbara of Barsy’s Almonds to learn more about these delicious, Minnesota-made treats.
Recipe: Chocolate Blood Orange Parfaits
Chocolate-orange flourless cookies atop sweetened Greek yogurt dazzle the taste buds while beautiful blood oranges add extra eye appeal. It’s simple to cut this recipe in half when entertaining a smaller crowd, or to double the cookie recipe to have extras for snacking later!
Minnesota Tulips & Roses, Oh My
A rose is a timeless symbol of love, and with Valentine’s Day right around the corner (just 10 days away!), the Co-op is happy to announce that we’re getting a delivery of gorgeous, Minnesota-grown roses and hydroponically-grown tulips…
Recipe: Spicy Avocado Egg Salad
Creamy avocado serves as “nature’s mayonnaise” in this amazing egg salad. This rich sandwich filling goes great with all kinds of bread—on a fluffy brioche roll, between two slices of hearty rye, or tucked into a whole-wheat pita with lettuce and tomato. You can also serve it as an appetizer with an assortment of crackers or toasted slices of whole wheat baguette.