Entrees

Spicy Korean Pork Stir Fry

Looking for flavor without the heat? Simply use half or none of the chili sauce in the mixture, and offer a dish of hot sauce on the side so your guests can add spice to their liking.

Blackberry Ricotta Pizza

In late summer, fresh blackberries make for a unique and tasty pizza topping. 

Nectarine Steak Salad

This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.

Crispy Gluten-Free Baked Chicken

Try serving this crispy chicken on top of a green salad for a crunchy, fresh, tasty meal.

Baby Back Ribs with Maple Mustard Glaze

The simplest way to get perfectly cooked fall-off-the-bone ribs is to bake them in a low oven, then pop them on the grill for a final kiss of smoke and fire. If you want to skip the grill, just drizzle baked ribs with sauce, place under a hot broiler for a few seconds and serve with corn on the cob, potato salad or any other ’cue favorite side. 

Whole Wheat Pizza Dough

A lot of pizza dough is fussy, crumbly, and tricky to roll out, but this one is soft and stretchy and can be made in a fairly short amount of time. And bonus, the kids will love to help make it! 

Vegetarian Paella

 There are a lot of layers of flavor in paella, so keep it simple with the side dishes. A tapas-style selection of olives, chewy bread and Spanish cheeses along with a crisp green salad dressed in a vinegar or lemon vinaigrette work well.

City Market's Chicken Tortilla Casserole

The perfect chicken tortilla dish to cook for your next family party of backyard BBQ! 

Ravioli with Peas and Ham

Keep a bag of frozen ravioli handy and you can have a delicious dinner on the table in minutes. Made with meat- or cheese-filled ravioli and sliced deli ham from the co-op, this dish will be fast and flavorful either way. Serve with a green salad or steamed veggies for a complete meal.

Creamy Parmesan Polenta with Mushrooms and Leeks

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Anna Mays.  Anna says,"Comforting, creamy Parmesan polenta is a dressed up in this recipe with sauteed wild mushrooms and porcini, simmered in a rich butter, soy and mushroom stock sauce. The umami flavor of the sauce brings out the sweetness of the corn. For polenta to lose its hard, gritty texture and turn creamy, enough water must penetrate the corn’s cell walls that the starch granules within swell and burst (or “gelatinize”). Similar to the preparation of dried beans, baking soda is added to the cooking liquid to reduce the time it takes for gelatinization to occur, thus shortening cooking time and making the polenta more creamy. Enjoy with a generous mound of mushrooms and sauce; a fun twist on a classic winter comfort food."

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