Tonight's dinner was a raw delight: crudités with homemade herb dip. For the kids, mini bread bowls and the only thing to clean was my cutting board. And my wine glass. Can’t forget that!
Looking for a quick way to use up those green beans? This side dish is a winner. Minimal ingredients pack maximum punch...
OK, stay with me. I promise this twist on traditional zucchini bread turns out delicious. Cross my heart and tell no lie...
Since Passover begins tomorrow I thought I’d make my Shiksa version of matzo ball soup. My parents are in visiting, and what better way for everyone to join around the table than with a hearty soup?
Done in the oven over a few hours, this brisket will fall apart perfectly for BBQ.
It's here, it's here!! Our visual catalog is now live and ready for you to do some exploring. Now when you go to "The Goods" our catalog pops up and you can see pictures of everything we have as well as descriptions and tags. You can also click on the farm or producer it's from and learn more about them. Have fun poking around and as always, we get better with your feedback so keep it coming!!
One of my favorite things to do in the Spring is grill. Or, more accurately, I enjoy drinking a cold beer and sunning myself on the back porch while Grey toils over the open flame.
I never understood why falafel is usually buried inside a pita. It's so special on it's own with it's complex blend of spices, herbs and textures that I feel it deserves to be out on the plate as the star.
Suddenly it’s the end of March and Easter is only about a week away. This year, at Washington’s Green Grocer, we put together a couple of menus to make your holiday meal planning a piece of cake...or at least a pretty egg.
For some reason, making spanakopita always intimidated me. It seemed too complicated, like Baked Alaska or Mole, and I always just deferred to the frozen kind at the market which would inevitably taste as flavorful as a cardboard box.