These little blueberry cupcakes won first place for Greg Goetsch at a recent City Market staff recipe contest. Greg recommends using full-fat cream cheese, fresh blueberries, and a dollop of Fat Toad Farm caramel over each cheesecake. Since these bite-sized treats are so small, why not indulge?
What might seem like an odd combination at first quickly proves itself to be a new favorite. You might wonder why you've never mixed together these two summer staples before.
A brighly flavored, chilled soup that's perfect for those hot days of summer when you don't want to warm up your kitchen. Serve with a dollop of sour cream and a bit of crusty bread, or alongside a cheesy quesadilla.
Try serving this smoky dish with a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic
Serve this dish over rice, wrapped in corn tortillas, or as a side with grilled chicken or fish.
The lack of sugar in this recipe, makes this a great breakfast dish. Try both warm and cold, served with a dollop of yogurt. You can also substitute dried cranberries or cherries for the raisins.
We suggest using meaty mushrooms, such as chanterelles, porcini, or oyster mushrooms, for this dish. A tip of the trade: don't wash mushrooms; simply wipe clean.
Allison, Director of Member Services, says this is the best crumb cake recipe she's found. Try substituting blueberries for whatever berries are in season.
Use up those summer pattypans and show off their fun shape. Make it a full meal by serving over a cheesy risotto.
A silky smooth treat to highlight fresh blueberries, this traditional Italian dessert is just as comfortably befriending other seasonal fruits. In a pinch and need a dessert that's both elegant and modest? You'll find premade panna cotta in the Co-op's Grab 'n Go coolers for your next dinner party or summer picnic.