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Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the weekly sale from January 11th – 17th, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty pot of beans that holds its own as a main dish or as a side. This recipe calls for celery root, rather than celery stalks because celery root is in-season and available this time of year from local farms and is often a more affordable option than celery stalks. Make an extra large pot of these beautiful beans and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third day. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.

Long-Cultured Yogurt

Yogurt is the most popular fermented milk in the world. It is available in many forms and offers myriad health benefits. Long-cultured yogurt, which is allowed to ferment for 24 hours, has the added benefit of providing an increased amount beneficial bacteria (probiotics!) and amino acids while decreasing the lactose content of the milk. Making your own long-cultured yogurt is surprisingly simple, affordable, and you won’t need a lot of special equipment. All you’ll need to make your own yogurt incubator is a 5-gallon bucket (or similar vessel), an old-fashioned rubber hot water bottle, and a towel. Please note that the milk you use should not be ultra-pasteurized (UHT). Regular pasteurized milk works fine, but the UHT process kills the lovely enzymes and beneficial bacteria needed to make the yogurt magic happen. We love using whole milk from Kimball Brook Farm or Strafford Organic Dairy.

Gingerbread Cookies

These classic gingerbread cookies are lightly sweet, laced with the flavors of molasses and spice. Here, a bit of whole wheat flour is easily disguised by the spices. Use your favorite cookie cutters to make gingerbread people, snowflakes, stars or whatever strikes your fancy!

Brisket & Potato Kugel

This hearty meat and potato casserole makes a perfect meal for your Hanukkah gathering. It can be made well in advance to allow you to spend more time with your holiday guests and is sure to be a crowd-pleaser. It’s also budget-friendly, as many of the ingredients are featured in our weekly sale from December 14th – 20th.

Turkey Brine

If you volunteered to cook the turkey this year and you’re feeling nervous about serving a dry bird, we have a bit of advice for you: brine it! Turkey is naturally a very lean bird and without the extra fat, it’s easy for the meat to become dry and tough. Giving a turkey a 24-hour soak in a brining solution is a fool-proof way to prevent dryness and to boost flavor.

 

Pan-Seared Butternut Squash

Looking to shake up your Thanksgiving side-dish lineup? We think you’ll love this colorful, flavorful pan-seared butternut squash! Sweet, tart, and savory components make for a complex flavor combination that’s anything but boring. The inspiration for this one came from thekitchn.com and can be made in advance to save you some kitchen time on Thanksgiving day.

Pumpkin Sage Polenta

The same side dishes seem to grace Thanksgiving tables year after year. We’re all for honoring family food traditions, but there is also something to be said for making room for new ones. You just might find a delicious replacement for that tired green bean casserole. This rich, creamy pumpkin sage polenta comes from the  Kitchen Confidante blog and makes great use of any leftover pumpkin puree you have on hand from making your pumpkin pie. This can also be made in advance to save you some kitchen time on turkey day!

Pie Crust

Holiday baking season is upon us and if you’re hoping to skip the store-bought pie crusts this year, this is the perfect recipe for you. Making your own crust is surprisingly simple and deliciously rewarding. This particular recipe is the favorite of staff member Kat Cyr, who recently taught a Co-op Class at the Hannaford Career Center on “The Perfect Pie Crust”. It comes from her go-to pie-making manual, “The Four & Twenty Blackbirds Pie Book” by Emily Elsen & Melissa Elsen. We hope you enjoy it as much as her class did! Keep in mind that this recipe is for a double crust pie (crust on top and bottom). If your recipe calls for a single pie crust, simply half the ingredients listed here.

Local Oktoberfest Skillet

What’s not to love about the simplicity of a one-pot meal? Or, in this case, a one-skillet meal. Especially when it features a handful of wonderful local products at a great low price thanks to the September 28th – October 4th weekly sale! Strap on your Lederhosen and savor these flavors of fall!

Oven Baked S’mores

Ooey, gooey, chocolatey s’mores are a staple of camp cuisine, but what if you have a serious s’more craving at home? Check out this oven-baked version! It’s guaranteed to satisfy your craving without the campfire, bug spray, or tent! The ingredients are all featured in our weekly sale from July 19th – 25th, so they’re easy on the wallet, too!