Latest Recipes

Latest Recipes

Swiss Chard and Bean Fritters Recipe

This recipe was submitted by Erica Green in our 2015 We ♥ Local Beans Recipe Contest. Erica says, “This recipe is a great alternative to a veggie burger and can be part of a vegetarian main dish. This yummy fritter is full of lots of good stuff from the Swiss chard and beans. The cheese and flour act as the "glue" - once cooked to a golden brown with a little bit of crisp, they are delicious!”

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Peruvian Quinoa Soup

Serve with empanadas, the traditional Central and South American savory turnovers, or add 1 to 2 cups of cooked, chopped chicken to the soup for an easy one-pot meal.

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Chocolate Almond Coconut Cake

You can find these mini gluten-free chocolate cakes in our Prepared Foods Department, but if you want to try making them yourself, here's our exclusive recipe!

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Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

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Hearth bread or focaccia and a green salad are the perfect complement to this classic pasta dish. Substitute pine nuts for walnuts, green olives for Kalamata or spinach for arugula, if desired.

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Full-flavored enough to stand up as a side to hearty dishes, a small bed of this braised cabbage is a colorful accompaniment to skin-on, bone-in roasted chicken, lamb or pork chops or baked, seasoned tempeh patties.

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Maduros

This dish was taught in a Cuban Cooking Class in August 2014. It's a simple, yet delicious, snack or dessert!  Make sure the plantains you use are ripe, which means they should have a very black skin.

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Red Beans and Rice

This is a hearty, delicious vegetarian entree, or try adding shredded chicken for a meat lover's option.

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Mango Zinger Salsa

The zing in this salsa comes from the raw red onion, but you could add even more by including a chopped jalapeño pepper.

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Butternut Squash Risotto

This recipe was taught in our Extending Your Winter Squash Repertoire Class with Andrea Chesman. This is a satisfying lunch or side dish for cold winter days. Try adding something green to add some more color, such as leafy greens or peas.

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