Our weekly sale from April 27th – May 3rd offers everything you need for a budget-friendly fiesta! This recipe is versatile, so feel free to make modifications based on your preferences. Want a meatier burrito? Add some of the Black River Meats ground beef that is featured in this week’s sale. Like a lot more spice? Add a dash of cayenne and a generous splash of your favorite hot sauce!
Planning a Superbowl party? This spin on classic chili is sure to score with your party guests. You’ll find many of the ingredients featured in the weekly sale, so it’s a score for the food budget, too! Even if you’re not entertaining guests this weekend, you’ll love this one-pot meal for its simplicity. It might be even better leftover, as the flavors really have a chance to marinate, and the leftovers freeze beautifully for a quick, easy meal on a busier night.
Our weekly sale celebrates Southern Cuisine this week and features fabulous local, organic cornmeal from Nitty Gritty Grain Company of Charlotte, VT. Mix it up with a few other simple ingredients for an easy Skillet Cornbread that pairs beautifully with this Southern-Style Pinto beans recipe (organic pintos are also featured in the weekly sale!). The skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior – perfect for dunking into a big bowl of beans, or crumbling into the pot-liquor from your collard greens. Warning – consumption may cause you to begin speaking with a Southern drawl.
According to an old Southern adage, cornbread, collards, and peas with black eyes will make your New Year healthy, wealthy, and wise. Just in case this might be true, we decided to share our favorite recipe for black eyed peas. Make a big, hearty pot on New Year’s Eve or New Year’s Day, serve with collards and cornbread, and let’s see if we can make that adage ring true for 2017!
It’s soup season and this Roasted Butternut Bisque is perfect for a chilly fall day! It’s simple to make and easy on the budget, as many of the ingredients are featured in our weekly sale this week. It also features several local ingredients that are in season this time of year. Make a double batch on your day off, pop it into the freezer, then defrost and reheat for an easy dinner on busier weeknights. Serve with a tasty loaf of local crusty bread.
Top four reasons you’ll love this simple summer salad:
