Featured Inside: Sweet, seasonal persimmons star in a delicious bread pudding recipe. DIY gifts! At the co-op, it’s wasy to please just about anyone on your list. Our mouthwatering Maple Mustard Brisket recipe is a crowd-pleasing dinner. Read all about naturally-delicious dates (and get a quick-to-fix appetizer idea, too.
Featured Inside: Company’s coming! Get the great (and local) goods at your co-op. Tips, tricks, and hints for stress-free gravies, mashed potatoes and perfect pies. An orange-glazed Brussels sprout recipe will brighten up your veggie course. We thank you for your support- and we thank our local farmers for all…
Featured Inside: Try a colorful, seasonal apple-stuffed squash recipe for the holidays. Unsalted, sweet cream, cultured? Get to know butter better in this issue. Holiday baking is a breeze with great ingredients from your local co-op!
Featured Inside: Add zest to family meals with our quick and spicy vindaloo recipe. How to braise foods – plus a one-dish braised chicken and pear recipe.October’s featured foods are provolone cheese and luscious pears. Make a very veggie skeleton for a fun (and not very scary) Halloween treat.
Featured Inside: A smokey roasted cauliflower recipe makes a great snack or side. Quick-pickled chimichurri-spiced veggies are fun to make and fun to eat. Celebrate Co-op Month and Fair-Trade Month at your community co-op!
Featured inside: Time to celebrate the organic harvest with great food at the co-op. Supper is a snap with a 30-minute or less Garlic Basil Ratatouille recipe. All hail kale! A shaved kale salad, studded with raisins, is just the thing. Make grilled cheese gourmet with hearty sharp cheddar and…
This issue features recipes for Chicken Tomatillo Casserole and Apple Raspberry Dessert “Nachos”. There are featured deals on Annie’s Homegrown Organic Crackers, Napa Valley Naturals Organic Extra Virgin Olive Oil, Kettle Brand Organic Chips, and many more wonderful healthy items!