Cornbread is always a treat, but when you have some leftover grilled corn, you have a fantastic addition to a pan of golden goodness. This one makes a great side for beans, soups and greens.
In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.
You can use any nuts you like to make this grain-less crust for tarts or pies. Add a pinch of cinnamon or nutmeg for a warmer flavor.
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.
In the summer months, we have lots of local fresh berries, but frozen berries work just as well out of season.
To lighten up these burgers, you can swap the hamburger buns for a lettuce wrap. Just be sure to use a wide-leaf sturdy lettuce that will hold!
You can easily adapt this recipe and make up your own fillings! Quinoa makes for a great plant-based protein and you can easily make a sweet version with fresh fruits instead of veggies.
Use this sauce as a dipping sauce for spring rolls or in a chicken or veggie stir-fry. It’s so easy to whip up. You can adjust all of the ingredients to your taste.
This sesame noodle dish is a customer favorite from our Deli Department!