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
Total Time: 20 minutes active; 40 minutes total Yield: 9 servings Ingredients: 1 ear sweet corn (2 if small) 1 cup unbleached flour 1 cup cornmeal 1/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup butter, melted 1 cup plain nonfat yogurt 2 large eggs Directions: To roast the corn, heat the
Steaks, burgers, barbeque ribs, oh my! Meat might be the first thing that comes to mind when you think about the grill, but there are plenty of non-meat grilling options, including fruit & veggies. A few ideas to whet your appetite…
Add eye appeal to your salad with a colorful mix of red, blue and white new potatoes, drizzled with a light vinaigrette. Meat, fish or tofu done with a white or red balsamic marinade or glaze will bring a sweeter contrast to your meal.
July is National Blueberry Month! Learn more about the nutritional benefits of blueberries, some unique recipes, and storage options. There’s still time to reserve a 5 lb. case of premium Michigan blueberries from the Co-op’s annual direct-from-the-grower sale!
Total Time: 30 minutes active; 3 hours total Yield: 6 servings Ingredients: 2 tablespoons brown sugar 1 tablespoon paprika 1 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon coarse salt 1 teaspoon freshly cracked pepper 4 pounds baby back ribs 1/2 cup Dijon mustard 1/4 cup balsamic vinegar 1/4 cup maple syrup Directions: Heat
These are a great izakaya-style appetizer, or chop coarsely and add to a bowl of hearty udon noodles. Make extra miso sauce, and use as a dressing for a cold grilled eggplant udon noodle salad, served with chopped scallions on top. Total Time: 30 minutes Servings: 4-6 Ingredients: 4 tablespoons red miso 4 tablespoons