Tips to Building the Perfect Cheese Board
by Produce Manager, Chelsea McCormick Here are some tips to help you build a perfect cheese board:Plan on 3oz of […]
Spinach and Persimmon Salad
Recipe by Co-op member Katie Leonard 12 oz. spinach, washed and dried2 Fuyu or Sheng persimmons, cut into thinly sliced chunks1/2 pomegranate, […]
Mai’s Miso Soup
Recipe by Co-op Member Mai Ting. Miso soup is toted to be a curative, health-enhancing beverage. In Japan, it is […]
Chocolate Dipped Blood Oranges
Recipe by Outreach Coordinator, Kate Gallaugher Forget strawberries! Make these Chocolate-Dipped Blood Oranges. This recipe is SO simple yet looks […]
Baked or Broiled Grapefruit
Recipe by Outreach Coordinator, Kate Gallaugher Ingredients 1 Grapefruit1 TBSP butter1-2 TBSP honey 1 teaspoon ground cinnamon (optional)Also suggested:1 dollop of yogurt […]
Mozzarella, Chèvre, and BellaVitano, oh my!
Recipe by Produce Manger, Chelsea McCormick Recipe:2 Fresh Mozzarella(cut into eighths)1 Camino De Paz Goat Chevre( out of the jar […]