Blogs

Rice Pilaf Recipe

Try this vegan chicken salad at the Co-op on Saturday, June 19, 2010 from 11am - 1pm.

Fowl Play Tempeh Salad

Kohlrabi and Radish Salad with Lemon-Mustard Vinaigrette

Try this dish at the Co-op Farmers Market Summer Festival on Sunday, June 13, 2010. The recipe is courtesy of Chef Lisa of Dinner Thyme Personal Chef Service.

Serves 4

SERVES 24 , 24 bars

Celebrate the Summer Season June 13

Ingredients
2 (8 ounce) packages cream cheese, softened
1 (5 ounce) jar green olives, drained and chopped
3 tablespoons ketchup, or as needed

Directions
In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

Help The Co-op Farmers Market Be America's Favorite Farmers Market!

Making strawberry sorbet doesn't require any fancy equipment with this simple recipe. You just need a bowl and a freezer! It is easy to make, fun to serve, and delicious.

Take advantage of the ripe, full-flavored fresh organic strawberries as they return to the markets this spring with this recipe.

INGREDIENTS
1 quart full-flavored strawberries
½ cup frozen apple juice concentrate
2 tablespoons lemon juice

Citrus Asparagus - Three Ways

Serves 4

Grilled Citrus Asparagus

2 tablespoons unsalted butter, melted
1 teaspoon grated orange or lemon zest
1 teaspoon chopped fresh thyme (or parsley, tarragon, chives)
1 pound thick asparagus, woody ends snapped off
Salt and freshly ground black pepper, to taste

Preheat and clean grill.