Cilantro Pesto

I ran across this recipe from Genius Kitchen while looking for something different to serve alongside our weekly nachos. My kids always love my fresh made salsa (I’ll save that for another time)…but I was looking for something new to jazz it up last night. Anything cilantro sounds like a good idea when serving Mexican-style…

Read More

Making Karen’s Chicken Caprese Salad

Summertime calls for easy, easy, REALLY EASY recipes! Either you’re too hot or too busy to cook! Or maybe you’re like me…you just plain ol’ don’t want to! No matter the reason, it’s nice to have an easy recipe to fall back on, right? Karen’s Caprese Chicken Salad is JUST the thing! Fresh ingredients is…

Read More

Creating Your Own Succulent Garden

Today we’re stepping away from the kitchen and letting Liz, our Floral Shop manager, take us step by step through the process of creating a beautiful succulent garden. Even though she offers her beautiful creations in the Shop, her hope is that you’ll be inspired to get your hands dirty and enjoy making your own.…

Read More

Chipotle Lime Roasted Cauliflower with Primal Kitchen Foods

Primal Kitchen has recently become my favorite go-to for sandwich spreads…especially their zippy Chipotle Lime Mayo! It’s so flavorful, plus it’s so much better for you since it’s made with avocado oil! After a few of my coworkers jumped onto the Primal train, it was only a matter of time when someone suggested making a…

Read More

Making Cioppino “Seafood” Stew

This recipe truly NEVER disappoints! It was given to us by a customer of Chatham Fish & Lobster last fall and it has become a staple on many employee dinner tables. If you haven’t already tried it, now is the time! It’s takes the best of the Cape (fresh seafood) and so little time to…

Read More

Making Lemon Marscarpone Pasta

Hi Folks… As many of you may know, we like to share the tried and true recipes of our vendors. Each month we put together a new sheet with a few recipes that are always pretty simple and feature products that we sell. You’ll find these recipes in the foyer, on our website and in…

Read More

Savory Cheese Bread Pudding

Courtesy of www.cabotcheese.coop 2 tablespoons Cabot Salted Butter 1 cup chopped red or green bell pepper 1/2 cup chopped onion 1 cup fresh or frozen corn kernels, thawed 1 1/2 cups half-and-half 6 large eggs 1/4 cup unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 ounces Cabot…

Read More

Mini Raspberry Eggnog & Gingerbread Cheesecakes

Courtesy of www.driscolls.com Crust 3/4 Cup ground gingersnap cookies (about 14 cookies) 2 Tablespoons unsalted butter, melted Filling 2 Teaspoons vanilla extract 1/4 Tsp. ground nutmeg 1/4 Tsp. salt 1 1/2 Packages (8 ounces each) cream cheese, at room temperature 3 Tablespoons sugar 1 Tsp. all-purpose flour 1/3 Cup eggnog 2 large eggs 36 Raspberries…

Read More

New Orleans-Style Muffuletta

Courtesy of www.lesleystowe.com, makers of Raincoast Crisps Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavor, it makes an interesting addition to soups, tomato sauce, pizza and pasta and it’s great all on its own. Serve it on the original raincoast crisps or baguette slices, either straight up or…

Read More

Chocolate Chip Espresso Cookies

Courtesy of www.lakechamplainchocolates.com The espresso in this Chocolate Chip Espresso Cookie recipe makes the cookies taste more chocolatey and the chocolate chips burst with even more flavor in each bite. If you don’t want to bake all of the cookies at once, freeze individual scoops and thaw and bake fresh cookies whenever you want. INGREDIENTS…

Read More