Here is a collection of recipes provided through our partnership with National Co-op Grocers, and the ones tried by staff have had glowing reviews. If you are looking for recipes from our deli staff, check out their Soups book (found at the salad bar), packed full of customer favorites from over the years. For recipes from our produce staff, their monthly newsletters (scroll to the bottom of the produce page) have great ideas for seasonal recipes. Our newsletter staff also gather interesting ideas for seasonal foods for our quarterly magazine, Table.
Bruschetta with Sun-Dried Tomatoes
Bruschetta makes a great start to any summertime meal. Add olives, capers, or roasted eggplant to the topping, or substitute chopped heirloom tomatoes for the Romas and sun-dried tomatoes. Servings 12. Total time 30 minutes. INGREDIENTS 1 baguette, sliced into... More »
Breakfast Egg Margherita Pizza
Fresh mozzarella is a wonderfully sweet, light cheese, one you would never guess is pretty low in fat. Crown it with some eggs, and a classic first course becomes a breakfast winner. Servings 2. Total time 35 minutes, 15 minutes... More »
Spicy Pumpkin Soup
Creamy pumpkin soup is spiced up with jalapenos and a refreshing dollop of chipotle sour cream. Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad. Serves 6. Total time... More »
Almond Flour Biscuits
Almond flour gives these gluten-free biscuits a lovely flavor and increases the protein content. Enjoy them with breakfasts, soups and stews, or slathered with jam. Servings 11 biscuits. Total time. 45 minutes; 20 minutes active. INGREDIENTS 3/4 cup arrowroot
3/4... More »
3/4... More »
Blintzes Stuffed with Sweetened Ricotta
Try these luxurious blintzes as a dessert or as a delightful breakfast. The blintzes cook quickly and can be made ahead and reheated—just wrap them in foil and place in a warm oven for about 20 minutes. Then fill and... More »
Charred Pepper Tacos
Roasted peppers add sweetness to these zippy and satisfying tacos. Use small corn tortillas for a “street taco” appetizer-sized version. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and... More »
Chicken Fajitas on the Grill
Fajitas are popular, quick and easy, especially when you make them in a pouch. No worries about slivered chicken and peppers falling through the grate, and the juices and spices combine to keep the chicken moist. You can wrap your... More »
Grilled Pork Tenderloin with Rhubarb Barbecue Sauce
Tart, tangy rhubarb barbecue sauce is the perfect companion for mild, sweet grilled pork. While the grill is hot, toss on some asparagus spears or marinated zucchini to accompany the pork tenderloin. Servings 4. Total time 45 minutes. INGREDIENTS 2... More »
Quick Black Bean Enchiladas
These hearty, cheesy bean enchiladas are a dinner favorite and make perfect leftovers. Serve these easy enchiladas with a side of rice or quinoa, mixed with tomatoes, corn and olive oil. Servings 8. Total time 50 minutes; 20 minutes active.... More »
Rhubarb Snacking Cake
Whole wheat flour, rolled oats and tangy rhubarb combine for a scrumptious, snack-worthy cake. When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in... More »