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Recipes

  • Turnip Puff

    January 15 2011 in Post Categories: RecipesVegetables

    1 lb turnip, peeled and cut into ½ inch cubes ¾ cup thinly sliced carrots (1 large) ¼ cup chopped onion 2 tbsp margarine or butter ½ tsp salt ¼ tsp pepper 1/8 tsp ground nutmeg 1/3 cup soft bread crumbs 2 eggs, slightly beaten Lightly grease a 1 quart casserole; set aside.  Cook turnip,

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  • Traditional Mashed Potatoes

    January 15 2011 in Post Categories: RecipesVegetables

    The fluffiest mashed potatoes are made using a traditional method.  To hold mashed potatoes, place them in a tightly covered heat-proof serving dish and keep it over a pot of simmering water.  The potatoes will hold for up to one hour. 2 lbs Yukon potatoes, peeled and chopped ½ cup butter, melted 1 cup light

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  • Sweet Mashed Potatoes with Toasted Walnuts

    January 15 2011 in Post Categories: RecipesVegetables

    4 large sweet potatoes, roasted and skinned ¼ cup orange juice 4 tablespoons butter 2 tablespoons San-J Tamari ¼ cup walnuts, chopped In a mixing bowl, mash the roasted sweet potatoes and add the orange juice, butter and San-J Tamari. Mix well to combine. Place in a glass baking dish and sprinkle with chopped walnuts.

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  • Shanghai Potatoes

    January 15 2011 in Post Categories: RecipesVegetables

    1 pound russet potatoes, peeled, boiled, and drained well 3 ounces frozen peas, thawed 1 Tablespoon fresh cilantro, minced 1 teaspoon curry powder 1 teaspoon salt ¼ teaspoon ground black pepper 1 Tablespoon San-J Thai Peanut Sauce 1 egg, beaten 6 ounces fresh white bread crumbs Vegetable oil Drain the potatoes as much a possible.

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  • Asparagus in Parmesan Walnut Caesar Vinaigrette

    January 15 2011 in Post Categories: RecipesVegetables

    1½ lbs fresh asparagus ¼ cup Wild Thymes Parmesan Walnut Caesar Vinaigrette ¼ cup fresh grated Parmesan Salt & pepper to taste Steam asparagus until bright green and tender (2-3 minutes). Drain, add vinaigrette, grated Parmesan, salt, pepper and serve. Serves 6 Recipe from Wild Thyme’s website

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  • Roasted Veggies

    January 15 2011 in Post Categories: RecipesVegetables

    Roasted vegetables are so versatile.  Serve them as a side dish, toss with hot pasta and parmesan cheese for a vegetarian main dish, or add any cooked sausage along with the pasta and cheese to make it a hearty meal-in-one dish. 1 lb sweet bell peppers (any color), seeded and cut into large cubes 1

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  • Roasted Root Vegetables

    January 15 2011 in Post Categories: RecipesVegetables

    Turnips have a mild, crisp and sweet flavor that’s compatible with other vegetables.  In this dish, turnips are a great combination with sweet carrots and onions.  Holiday veggies can be found fresh at the Village Grocer during the holiday season. Preparation Time: 15 minutes Cooking Time: 60 minutes 1 lb turnips, peeled and diced 2

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  • Roasted Holiday Vegetables

    January 15 2011 in Post Categories: RecipesVegetables

    This medley of root vegetables makes a wonderful side for the holidays.  All the vegetables can be found fresh at the Village Grocer during the holiday season.  You might try them pureed as a contrast (or substitute) for the mashed potatoes. Preparation Time: 15 minutes Cooking Time: 30 minutes 6 carrots, peeled and halved 6

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  • Potato Gratin à la Caesar

    January 15 2011 in Post Categories: RecipesVegetables

    1-1/2 pounds small white potatoes, scrubbed and cut into 1/4-inch slices 1 tablespoon olive oil Salt and freshly ground black pepper to taste 1/4 cup Silver Palate Julee’s Caesar Salad Splash 3-4 tablespoons grated Parmesan cheese This recipe is paradise for lovers of crunchy, crispy potatoes. Preheat oven to 350° F. Toss potato slices with

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