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!”
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.
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!
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.
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.
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.
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.
This is a hearty, delicious vegetarian entree, or try adding shredded chicken for a meat lover's option.
The zing in this salsa comes from the raw red onion, but you could add even more by including a chopped jalapeño pepper.