Season: Winter, Spring, Summer, Fall
Angela Ritchie, Former Deli Manager, 16th & Madison
January. We’ve started again: a new year, resolutions, commitments, a clean slate. One of my resolutions this year was to do more kitchen experimenting and get out of my comfort zone of cooking!
Something I don’t often think to make on my own are granola bars. How hard could it be, right?
Being a food nerd, and recipe detective, I decided to take on the challenge and see how I could create delicious raw, gluten-free energy bars and save a few dollars in the process.
This recipe is totally customizable. Add your favorite dried fruits (think cherries, cranberries, apricots), nuts (raw or roasted), or seeds, make them vegan by subbing maple syrup for honey, leave out the cacao… it’s all good and good for you!
If you try this recipe, share your version with us on social media!
“As soon as we started talking about in-season peaches, I immediately thought of this simple and delicious dish -- it’s easy enough for an after-dinner snack, but is rich and decadent enough to be a dessert offering at an outdoor dinner party.”
Sue, our graphics specialist, and her family swear by this simple, vegan latke recipe.
Raabs are usually one of the early signs of spring in the Produce aisle. These tender veggies are flowering versions of brassicas you probably already know - kale, broccoli, and cabbage - and they're easy to work into a variety of dishes.
This quick and easy preparation is wonderful for kale, chard, mustard, broccoli, or other vegetables. If you prefer a quick sauté in olive oil instead of steaming, that is just as easy and delicious.
This roasted asparagus recipe adds a deeper flavor compared to the usual method of poaching your asparagus. Just toss the asparagus in the oven to cook alongside fish or chicken, and dinner is served.