If you’re looking for a warm, flavorful meal to help shake off the January chill, we think you’ll love this recipe. Our Weekly Sale from January 13th – 19th celebrates Thai cuisine and offers up many of the ingredients for this tasty dish at a great price, so it’s a perfect time to take your tastebuds on a trip to Thailand!
This fantastic recipe from native Puerto Rican chef Von Diaz, which is adapted from her cookbook, Coconuts and Collards, is a Puerto Rican dish that’s traditionally made with pork shoulder and roasted low and slow for several hours. Because tenderloin can cook much faster and hotter and stay tender, you get to Pernil in under 30 minutes with this recipe!
If you’ve ever sipped a Piña Colada, you know that coconut and pineapple are a dreamy pair. There’s something magical about the combination of rich coconut cream and that signature sweet-tart pineapple flavor. It just so happens that those flavors work together in baking as well, which prompted chef and food photographer Salima Benkhalti to dream up this Piña Colada cake, drawing inspiration from her Puerto Rican roots. The recipe comes together using many pantry staples you likely already have on hand. Perhaps the flavors will transport you somewhere warm and tropical on a January Vermont day.
Ever tried roasting a grapefruit? We hadn’t either, but with grapefruits featured in the weekly sale from December 30th – January 5th, it seemed like a great time to give this recipe a try. We were instantly hooked! The warmth and spice from the ginger elevate this citrus fruit to a new level. Paired with local, True North Granola and Green Mountain Creamery yogurt, both of which are featured in the sale, plus a drizzle of honey, and you’ve got a unique new way to enjoy some healthy breakfast staples.
Looking for a quick and satisfying breakfast sandwich? This one’s for you! You’ll find local cage-free Maple Meadow eggs, organic, fairtrade Equal Exchange avocados, and organic English muffins from Dave’s Killer Bread featured in the Weekly Sale from December 30th – January 5th, so it’s a perfect time to give this one a try! We think it will hit the spot as you recover from your New Year’s Eve revelry!
The black-eyed pea was first introduced in the New World by Africans who carried the dried legume here with them from West Africa. The U.S. Library of Congress has records of its arrival as early as 1674. James Beard award-winning chef and cookbook author Edna Lewis, known as the First Lady of Southern Cooking, shares in her timeless cookbook In Pursuit of Flavor that in her home state of Virginia, Southern farmers planted them in abundance to supply nitrogen to the soil between cash crops. Before the plants were tilled in, farmers welcomed anyone to go out and pick the peas. Lewis remembers her family storing the dried pods in cotton sacks until “on a cold winter afternoon when there was nothing better to do, we would shell the peas.” Because of its significance in African foodways, dishes with black-eyed peas are commonly made for feast days and other special occasions among members of the African Diaspora, most notably on New Year’s Day to bring good fortune and prosperity, and during Kwanzaa, a celebration of African heritage which runs from December 26th – January 1st. Because Kwanzaa is a nod to harvest celebrations in Africa, when communities honor crops and laborers, food plays an important role — particularly soul-food staples like Hoppin’ John. You’ll find black-eyed peas and rice featured in our Weekly Sale from December 23rd – 29th, so it’s a great time to give this dish a try!
Jambalaya is a dish that brings together West African, French, and Spanish influences all into one colorful, flavorful dish. It’s popular fare during the week-long celebration of African culture and heritage known as Kwanzaa, which runs from December 26th – January 1st. You’ll find many of the ingredients featured in our Weekly Sale from December 23rd – 29th, so it’s a perfect time to give it a try!
Throwback food is all the rage these days, offering a dose of much-needed nostalgia to help us weather these challenging times. Our Weekly Sale from December 23rd – 29th features everything you need to whip up a batch of classic shrimp cocktail and we think your holiday guests will enjoy diving into this retro holiday hors d’oeuvre!
We invite you to put on your favorite holiday tunes, find a cozy seat next to your fireplace or holiday tree and sip a cup (or two!) of this decadently delicious maple cinnamon hot cocoa. It might be just the thing you need to summon your holiday spirit in full force. Cheers!
Classic retro comfort foods are making a grand comeback, which comes as no surprise as we navigate these challenging times. It seems that we’re all seeking those feel-good nostalgic foods that make us feel like a kid again. With this in mind, we’re bringing back this classic hors d’oeuvre just in time for holiday parties. You’ll find most of the ingredients you’ll need in our Weekly Sale from December 9th – 15th, including local King Arthur flour, McKenzie’s sausage, and Cabot shredded cheddar.
