July kicks off our new fiscal year — and marks five years since our expansion. We’re proud of how far we’ve come. Thanks to your support, we now rank 13th in total sales out of more than 160 co-ops nationwide. That’s real progress, one step at a time, made possible by our incredible Owners, customers, and staff.
July also marks the height of local season — a time when our commitment to local shines. We offer more locally made products than any national grocery chain in the area. For many small vendors, we were their first customer, helping their startups grow and thrive. That’s not just business — that’s community.
While other stores talk about “local,” we live it. Our co-op is locally owned by you — our Owners. We work with over 200 local suppliers, offering more than 700 unique items across our departments. Supporting local isn’t just a tagline here — it’s our foundation.
Local means better quality, better service, and real connections. Small businesses care deeply about every customer — because their livelihoods depend on it. They know your name, take the time, and go
the extra mile. That’s what makes them different — and why they matter.
Even when national supply chains struggle, our local partnerships keep us going. These relationships are personal. They reflect who we are, what we believe in, and what drives us forward.
Our café continues to serve up food made from scratch with mostly natural and organic ingredients. And don’t miss what’s new in our Grocery and Wellness departments — packed with great local finds.
We’re also proud to be WIC-certified at both store locations.
And if you haven’t tried our co-op value brands — Field Day and Everyday Essentials — now’s a great time. They offer excellent quality at great prices, with a selection we stand behind.
Be local. Buy local. Eat local. Experience the cooperative difference.
In Cooperation,
Román Diaz, General Manager
Editor & Ad Sales - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Jenni Jones Classes & Education - Amanda Harmon | Contributors - welcometothetable.coop
Alison Wexler
President
Alecks Moss
Vice President
Toby Schermerhorn
Treasurer/Secretary
Nina Carr
Kai Hagen
Armando Martinez
Jaime McKay
Julie Richards Directors
The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend.
To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website.
BOARD OF DIRECTORS
Greetings to The Common Market community! It has been a true pleasure serving you as the Market’s Board President this year, and I very much appreciate this opportunity to make a difference on your behalf. Public service can be challenging, but it comes with many rewards. Every step we take to help our community thrive matters, especially in times like these. There are lots of ways you can make an impact, too, including some things you can do just by getting involved with our co-op.
Frederick has a rich agrarian history, and Maryland farmers are at the forefront of the sustainable agriculture movement. If we want to ensure that they can make a living with their farms, that there is adequate food available here in times of supply chain disruption, and that the local soil remains healthy well into the future, we
need to support our farmers by creating a reliable market for their goods. The Common Market is a place where you can do that, with our wide array of local produce and meats and as a pick-up spot for the Pleasant Hill Produce CSA. Do your part and buy local with us!
Additionally, I want to encourage all of you to consider becoming a Common Market Board member and to vote in our upcoming Board election in September. The Board is one of the things that make our grocery store special, ensuring that it is democratically run and Owners’ voices are heard. It is also a fantastic way to grow your leadership skills. So, if you want to help keep this community-owned food co-op flourishing, apply to run for election by August 15th and make sure you vote once the ballots go out at the end of the month. Be an active part of the co-op movement!
Sincerely,
Alison Wexler Board President
The Common Market Board of Directors
apply here!
In Our Community
Loco for Local
Our annual Loco for Local celebration was a blast this year! Thanks for joining us and for taking the opportunity to see the friendly faces behind some of our favorite local products. When you choose a locally made coffee, cookie, or kombucha, you're strengthening the local economy and making an impact - one purchase at a time.
Marketing Matters & CCMA
Some of our team members were lucky enough to attend two amazing Co-op conferences this spring! Marketing Matters brought cooperators from around the country to Minneapolis, MN to share ideas about all things marketing. The CCMA (Consumer Cooperative Management Association) conference, held in Duluth, MN, is the longest-standing national gathering of retail food co-op leaders in the U.S, creating an inclusive space that welcomes a broad range of food co-op leaders. Both conferences provided opportunities for admiration, exploration, and cooperation among co-ops!
Frederick Keys Baseball
The Co-op's partnership with our local baseball team, the Frederick Keys, has reached new heights in 2025! Now, baseball fans can visit Common Market at the Park, a concessions counter at the stadium serving house-made sausages, fresh fruit, and healthy snacks. Be sure to visit us; we'll be there all season long!
Yappy Hour!
On June 12th, we welcomed some of our fourlegged pals to our 7th Street patio for a Yappy Hour party! Local non-profit Mid-Atlantic German Shepherd Rescue brought an adorable pup name Jason, and some of our local treat-makers passed out free samples. It was a barking good time!
Community Yoga & Wellness Celebration
On Saturday, June 21st - International Yoga Daywe welcomed our community partner Yogamour to host celebration yoga and wellness. Local yogis enjoyed free indoor and outdoor yoga and meditation classes, a kid's craft table, food samples and more, all in the interest of spreading the word about the joys of mindfulness and full-body wellness.
Frederick Pride
This event truly does continue to grow every year, and this year did not disappoint! Nearly 45,000 (!) attendees lined Carroll Creek in downtown Frederick on a hot July day to celebrate love and equality for all. Events included drag shows, musical performances, and even a wedding! The gathering gave us a wonderful opportunity to remind our community that the Coop is a welcoming and safe place for everyone!
Lara Perishables Buyer
What brought you to the Co-op?
I was working in a nursing home during COVID and things were looking bleak, so I had to find a better gig. I had always loved the Co-op and a friend who worked here convinced me to apply.
What do you like best about your job?
I love the puzzle of buying. It is like a game every day to look at trends and past numbers to predict what people will buy in the future.
What is your favorite food to make?
I love making any meal I can put in the Instapot.
If you were a fruit or vegetable, what would you be and why?
Potatoes, because they always comfort you when you're sad.
If you could learn to do anything, what would it be? I would love to learn to play an instrument. I bought a bass guitar, now I just need to do it.
Where do you see yourself in 10 years?
Laying in the sun somewhere, free from worries or cares.
What's the best meal you've ever eaten?
I ate rack of lamb at a restaurant called The Occidental in DC for my birthday as a young adult. It was piled on mashed potatoes. I clearly still think about it
What's your food philosophy in 20 words or less? Do the best you can to eat well, but don't beat yourself up when you splurge.
Erin Grocery Lead
What do you like best about your job?
The selection of fresh produce and local meats.
What is your favorite meal to make? Stuffed shells or manicotti
When you have 30 minutes of free time, what do you do?
Either play with my cats, play with my chinchillas, play SIMS, or catch up on my cooking shows.
If you were a fruit or vegetable, what would you be and why?
I'd say broccoli, because it's like a little tree. I love the trees!
If you could learn to do anything, what would it be? I 'd like to learn how to do more baking.
Where do you see yourself in 10 years?
A nice little house with my partner and our pets, having a sanctuary for cats.
What is your biggest splurge ingredient?
Fresh veggies or fruits from the local farmer's markets.
What is something always in your pantry/fridge? Pasta/noodles and some kind of sauce. And I always have to have crushed red pepper flakes!
What's your food philosophy in 20 words or less? Eat what makes you happy.
Larissa Co-op Steward
What brought you to the Co-op?
The inclusive environment as well as our commitment to funding and supporting local vendors and businesses!
What is your favorite meal to make?
Any and all pasta dishes - if I had to pick one it would be a spicy rigatoni alla vodka.
Where do you see yourself in 10 years? In another country! I hope to have the freedom and funds to travel the world.
What's the best meal you've ever eaten?
The Tasting Room in downtown Frederick had the most delicious burger topped with short rib that was served with a lemon arugula salad.
What's your biggest splurge ingredient? A high quality butter like Kerrygold.
What is your favorite clean-out-the-fridge meal? Minestrone is a great soup to make with leftover peppers, greens, squash, etc.
What is something always in your pantry/fridge? Beans of all kinds. I can't get enough of them
What's your food philosophy in 20 words or less? Eat what makes you feel good - physically and mentally.
Ellie
Co-op Steward
What brought you to the Co-op?
My family became involved with the Co-op in 2010 when my dad began working at the Route 85 store. As a kid I loved entering contests, volunteering at Ownerfest, and helping my dad bag groceries.
What do you like best about your job?
I love talking to coworkers and customers about food and sharing recipes with them.
When you have 30 minutes of free time, what do you do?
Bake or spend time outside.
If you were a fruit or vegetable, what would you be and why?
A pomegranate. On the outside I'm vibrant and put-together, but each aril (the seeds) represents a thought or idea scattered around my brain. It doesn't mean I'm chaotic, but I'm rich with inner life!
If you could learn to do anything, what would it be? Ride a motorcycle!
What is your biggest splurge ingredient? Organic all-purpose flour.
What is something always in your pantry/fridge? Pickles!
What's your food philosophy in 20 words or less? Sometimes ice cream is the answer to all of your problems!
More Than a Grocery Store
An Introduction to the Cooperative Business Model and the Importance of Shopping Local
by Susan Schulman
Several members of our Board, our Store Managers, General Manager, Owner Services Coordinator and I were fortunate to attend the Consumer Cooperative Management Association’s annual meeting in Duluth, MN in late May. Many of the speakers and presentations focused on the history and importance of the cooperative movement, and they invigorated my personal passion for continuing to support cooperative and local businesses in our community and beyond.
The cooperative business model represents a powerful alternative to traditional commercial businesses enterprises. Unlike investorowned corporations that prioritize profits for
shareholders and their high-level leaders, cooperatives are owned and governed by the people who use their services—like all of us Common Market Co-op shoppers! This democratic structure empowers communities to shape their own economic futures and ensures that decisions are made with the well-being of members and the local community in mind.
Cooperatives play a vital role in fostering economic justice and resilience. By redistributing profits back to members and reinvesting in local initiatives, they help to build wealth within communities rather than extracting it. Local food cooperatives, for example, often source products from community
farmers and makers, strengthening regional supply chains and preserving agricultural land. This not only sustains local farmers and producers, but also reduces environmental impact through shorter transportation distances and more sustainable practices. The Common Market currently fills our shelves with products from 147 local businesses and 55 local farms.
Shopping locally through cooperatives or independently-owned businesses is a meaningful way to support your neighbors, preserve local farms, and invest in the health of your community. Every dollar spent at a local business circulates multiple times within the community, creating jobs, funding local nonprofits, and supporting other local enterprises. In contrast, money spent at large national chains often leaves the community quickly.
Choosing cooperation over competition nurtures a culture of mutual support and accountability. In a world increasingly dominated by corporate consolidation and anonymity, cooperatives offer a space for people to know each other and make collective decisions that align with shared values. They create vibrant ecosystems where people are not just consumers, but active participants in shaping a fairer, more inclusive economy.
Have you attended a Common Market class?
Our July & August calendar can be found on pages 14 and 15 of this newsletter and on our website. Have you participated in a local farm tour we've organized? We recently hosted a tour of Pleasant Hill Produce Farm in Walkersville, Maryland, where farmer Ben Sayler (pictured on the far left of the opposite page) showed attendees his lush fields of seasonal produce.
The cooperative business model is not only an economic framework but more importantly, a philosophy about putting people and planet over profit. Every time you shop at the Common Market Co-op, you are speaking with your dollars about the type of business model you want to see thrive in Frederick.
Susan Schulman is the marketing manager and shopper at the Common Market, she loves visiting other Co-ops when travelingher favorite new find is the Food Conspiracy Co-op in Tucson, AZ.
The Eight Co+op Principles:
(the guidelines that govern the way we and other cooperative businesses operate.)
1. Voluntary & Open Membership
We are a voluntary organization, open to all persons without discrimination. Anyone over 18 can become an Owner of the Co-op and enjoy the perks. We value each and every one of our beloved Owners!.
2. Democratic Member Control
You have a voice in the co-op and as an Owner, you exercise this right when you vote for your Board of Directors or go the extra mile to become a candidate! Our Board of Directors have a lot of say in how we operate and help us make sure we’re maintaining the morals and values of the Co-op in our everyday practices.
3. Member Economic Participation
All Owners pay an equal amount to own a piece of the Co-op. This helps us run things in a democratic way, and ensures that we invest in our community equally.
4. Autonomy & Independence
Since we are owned by the community and not a CEO, we are free to support businesses we believe in.
5. Education, Training, & Information
We go the extra mile to make sure our employees, Owners, and the community at large are educated about the nature and benefits of cooperation.
6. Cooperation Among Cooperatives
Co-ops believe working together is the best strategy to empower their members and build a stronger community. We partner with lots of businesses who believe in the Co-op model as much as we do!
7. Concern for Community Co-ops contribute to the local community and economy.
8. Diversity Equity & Inclusion
Cooperatives strive to incorporate diversity, perform equitably, and ensure inclusion at all levels of their organization.
What's New at the Market? A Few Fresh Finds at the Co-op!
1. Salumi Italiani Salumi Rolls
Salumi ltaliani meats are crafted and spiced to be the perfect pairing for cheese boards, sandwiches, pizzas, or as an anytime snack. Made in Italy, sliced in the USA.
2. The Perfect Pita Pita Pockets
Locally made whole wheat pita pockets. Perfect for a sandwich, gyro, breakfast and simply served with hummus. Find them in our freezer section.
3. Tsar Nicoulai Smoked Sturgeon
Sustainably raised Sturgeon that are cured and triple smoked for 8-10 hours in small batches using the simplest ingredients. This artisanal method produces a deliciously firm and smoky fish.
4. Maxine's Heavenly Creme Sandwiches
This vegan & gluten free take on a childhood classic may actually be better than the original! Two oatmeal cookies brought together with cream filling. Available in oatmeal and chocolate.
5. Fresh Fizz Sodas
Fresh Fizz Sodas are made with natural juices, fresh herbs, and spices - and sweetened with honey. Real ingredients - real taste!
6. Unbound Snacks Roasted & Seasoned Walnuts
Unbound Snacks not only makes delicious walnuts they also believe in giving back to the community and planet. Try these sweet and savory treats!
7. Bach Homeopathic Rescue Droppers for Kids RESCUE Kids is made with Bach Original Flower Essences, trusted by parents to help children manage big emotions, worries, and everyday challenges.
8. Pacha Soap Seasonal Bar Soap
Perfect for sun-soaked days and breezy nights, these scents bring a splash of garden-fresh goodness to your summer routine.
9. Fat and the Moon Mouth & Tooth Care
Herbalist formulated, plant powered, botanical mouth spray and tooth cleanse for a gentle clean that keeps your mouth’s ecosystem thriving.
10. Skeeter Screen Personal Mosquito Deterrent
This water-based essential oil formula helps protect the entire family from biting insects. It is deet and pyrethrin free. Biodegradable and earth-friendly, this convenient pump spray may be used on both skin and clothing
11. Kitsch Hair Perfume
From long work days to sweaty gym sessions and everything in between, Kitsch Hair Perfume keeps your hair smelling amazing. This multi-tasking hair mist can refresh your hair, act as a body spray, or be spritzed on your pillowcase!
We're always on the lookout for new items! If you have suggestion for us, visit www.commonmarket.coop/connect/new-item-suggestion/ and fill out the form.
CLASSES & EVENTS
Visit www.commonmarket.coop/classes-events for the most up-to-date list and full descriptions.
COOKING
Learn more about cooking techniques and experiment with fresh, new ingredients.
HEALTH & WELLNESS
Obtain the knowledge that can help restore balance to your body & mind.
July
ENVIRONMENT
Cultivate awareness and engage in the topics of local and global preservation.
ARTS & CRAFTS
Get creative, express yourself and learn new skills.
Rethink Your Drink: Healthy Hydration Tips
Tuesday, July 15 | 12 - 1:15PM
@ 7th Street Community Room
FREE | Please RSVP
Learn how to make healthier beverage choices and uncover the hidden sugar content that could be affecting your wellness goals. Create your own spa water and explore low cost alternates to sports drinks, smoothies and sodas.
Summer Clothing Swap
Saturday, July 19 | 2 - 4PM
FREE
Refresh your wardrobe, reduce waste, and build community! Bring gently used clothing, shoes, and/or accessories (1 bag per person as we have limited space) and take home items you love. All sizes, genders, and styles welcomed. Remaining items will be donated to a local organization.
Sacred Symptom: Making Meaning of What Hurts
Saturday, July 26 | 2 - 3PM
@ 7th Street Community Room
$40 ($20 for Owners)
Join us for a ceremony-inspired workshop that invites participants to explore their symptoms as sacred messengers rather than burdens. Through guided journaling, meditation, and optional group sharing, we'll gently peel back the layers of discomfort to discover the deeper stories our bodies are trying to tell. This experience blends soul and science, offering a mystical yet grounded way to reframe pain through presence and curiosity. Ideal for the spiritually curious, this workshop provides a safe space to begin seeing illness and discomfort not as something to fix, but as something to listen to and learn from. Participants will leave with powerful tools for self reflection and a renewed relationship with their bodies.
August
BACKYARD AGRICULTURE
For the first-time gardener or avid green thumb to explore the potential in one's own backyard.
EVENT
Exciting happenings at the co-op and around town.
A Children's Taste of African Heritage
Saturday, August 2 | 1 - 2:30PM
@ 7th Street Community Room
$20 ($10 for Owners)
Join us for an engaging introduction to A Children’s Taste of African Heritage (ACTOAH), a program by Oldways designed to celebrate and promote healthy eating through the rich flavors of African heritage foods. This class highlights how culturally-appropriate, plant-based meals— can support good nutrition. Participants will explore delicious, budget-friendly recipes and receive a Children’s Taste of African Heritage Student Handbook along with access to additional online lessons. Plus, kids will have the opportunity to tour the store, learning how to identify nutritious foods and make healthy choices while grocery shopping. For a wealth of healthy eating information visit oldwayspt.org. This workshop is suitable for ages 8 and up.
Collage & Company
Friday, August 8 | 4 - 6PM
@ 7th Street Community Room
FREE
Join us for a chill evening of creativity, conversation, and community! Whether you’re a seasoned artist or just looking to unwind, this is the perfect low-pressure space to cut, paste, and express yourself. We’ll have a mix of old magazines, newspapers, art supplies, and good vibes—just bring your imagination (and maybe a friend or two).
Come as you are, stay as long as you like, and leave with a one-of-a-kind piece of art. Tea, snacks, and tunes provided. Everyone welcome—no experience necessary!
Don't miss out! Be sure to check our online calendar for the most up-to-date class list.
August (cont.)
Sweet Balance: Blood Sugar Friendly Snacks & Desserts with Cara Dodson Wellness
Wednesday, August 20 | 1 - 2:30PM @ 7th Street Community Room
$40 ($20 for Owners)
Looking to learn new ways to make healthy and delicious snacks and desserts? Want to try out a blood sugar friendly food demo? Come join Cara Dodson, founder of Cara Dodson Wellness, for a tasty cooking endeavor! You’ll learn the secret tips and tricks in how to support your blood sugar using food while eating a nourishing, nutrient-dense snack and dessert! Cara will provide a snack and dessert cooking demo which the group will eat together afterward.
Transit Treat: Learn to Ride with Ease
Wednesday, August 27 | 3:30 - 4:30PM @ 7th Street Community Room FREE | Please RSVP
Join Transit Services of Frederick County and the Common Market for a quick and informal travel training session. We’ll learn about Google Maps to plan trips and we’ll hop onboard the 60 Connector right outside The Common Market. We’ll ride down to the Transit Center and transfer to the 61 Connector, returning to the Common Market shortly after. Lemonade and cookies provided!
RECURRING CO-OP EVENTS
Plant-Based Lunch Bunch with Alison Wexler
Every First Friday of the Month 12 - 1:15PM 7th Street Community Room
$30 ($15 for Owners)
Gentle Yoga for All with Toby Schermerhorn
Every Wednesday 8:30 - 9:30AM | 7th Street Community Room Donation Based
Board of Directors Meeting - Everyone Welcome!
Every 4th Thursday of the Month 6 - 9PM | Online, visit website for Zoom meeting link
Frederick Ukulele Jam!
Every First Saturday of the Month 12 - 2PM | 7th Street Community Room FREE
Song Circle
Every 2nd & 4th Sunday of the Month 3 - 5PM | Route 85 Community Room FREE
www.commonmarket.coop/classes-events
Stay up-to-date on fun events, new products, Co-op news, and more!
Board Meetings
The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website. Scan the code for more info or visit: commonmarket.coop/about/board-of-directors
Give Yourself a High Five
Simplify your life with these hearty High Five recipes — delicious dishes made with only five main ingredients.
1. Heat the oven to 400ºF. Drizzle olive oil in a 2-quart baking dish and tilt dish until the bottom has been evenly coated. Set aside.
2. Place potatoes in a pot and cover with cold water, then place on the stove over high heat. Bring to a boil and cook for about 20 minutes, then check the tenderness of the potatoes by piercing with a paring knife. When they are tender but not falling apart, remove from heat and drain. When cool enough to handle, slice potatoes into 1⁄3 -inch thick rounds.
3. Line a fine mesh strainer with two layers of paper towels, place over a bowl, and dollop the ricotta on the paper towels. Gently pat the cheese and let stand to drain off as much liquid as possible, at least 20 minutes. Scrape the cheese into a medium bowl and stir in 1⁄2 cup of the Parmesan.
4. Assemble the casserole: Place a layer of sliced potatoes on the bottom of the prepared pan. Dollop the ricotta mixture over the potatoes and spread to make an even layer. Sprinkle the broccoli over the ricotta and press gently to make a level surface. Cover the broccoli and ricotta with the remaining potato slices, then top with spaghetti sauce and spread evenly. Cover the sauce with the remaining Parmesan cheese.
5. Bake lasagna, uncovered, for 30 minutes. The sauce will be bubbling vigorously around the edges and the cheese will be golden brown. Let stand 5–10 minutes before slicing.
1. Heat the oven to 375ºF and lightly oil a 2-quart baking dish.
2. In a 1-quart pot, bring the water to a boil and add the basmati rice and half of the salt. Return to a boil, cover tightly, and reduce the heat to low. Cook for about 15 minutes, until all the water is absorbed. Take off the heat, fluff and let stand for 5 minutes, then scrape into the prepared baking dish in a pile to cool.
3. In a small saucepan, whisk the flour and milk and place over medium heat. Whisk until the milk starts to boil and thicken slightly, take off the heat and pour over the rice.
4. Sprinkle in all but half a cup of the cheese and add the broccoli, then stir to combine. Pat the mixture flat with the back of your spoon and top with the remaining cheese.
5. Bake, uncovered, for 25 to 30 minutes, until the top is golden brown and melty. Serve warm.
1. Heat the oven to 400ºF. Lightly oil a 9-inch square pan or small casserole.
2. Pour 1 tablespoon of the olive oil into the pan, and add the cherry tomatoes, olives, rosemary and white wine; toss to mix. Place in oven and roast for 15 minutes.
3. Place the salmon filet, skin side down, on the vegetable mixture, then salt and pepper the salmon portions and drizzle with remaining olive oil. Return to the oven and bake for 15 minutes, until the salmon flakes when pierced with a paring knife.
An elegant entrée that’s effortless — just some tomatoes, rosemary and wine, and the heat of the oven makes a flavorful sauce.
Reprinted by permission from grocery.coop.
Spaghetti with Shrimp, Spinach and Artichokes
Servings: 6. Prep time: 15 minutes.
The High Five
1 pound shrimp, peeled and deveined
4 ounces baby spinach, coarsely chopped
1 15-ounce can artichoke hearts, drained and trimmed
1 pound whole wheat spaghetti
1 1⁄2 cups shredded Parmesan cheese
Pantry and Kitchen Items
1⁄4 cup olive oil
1⁄2 teaspoon salt
Freshly ground black pepper
1. Boil a pot of water for the spaghetti. Prep the shrimp and pat dry with paper towels.
2. In a large sauté pan, heat the olive oil over medium high heat for about a minute, then add the shrimp and salt. Stir and turn the shrimp until they turn pink. Add the spinach and artichoke hearts and stir until the spinach is just wilted and the artichoke hearts are heated through.
3. While you sauté the shrimp, cook the spaghetti according to package directions. Drain well.
4. Add the drained spaghetti to the sauté pan, and toss to mix well. Sprinkle in the Parmesan as you toss, coating the hot pasta with cheese. Grind pepper over the pasta to taste and serve hot.
1. Put quinoa, stock, sweet potatoes, jerk seasoning and salt in the crock of a slow cooker and stir to mix well. Nestle the chicken thighs down into the quinoa.
2. Cover and cook on low for 4 hours. Uncover and taste; everything should be tender and fragrant. Serve warm.
With the magic of jerk seasoning, this simple slow-cooker meal takes on a spicy island vibe. Chicken thighs simmer with the quinoa, infusing the grain with flavor as they become fall-apart tender.
Ravioli and Chard Diavolo
Servings: 4. Prep time: 15 minutes.
The High Five
1 pound frozen ravioli
1 bunch Swiss chard, stems and leaves separated
2 cups spicy pasta sauce (Diavolo-style)
1 cup frozen peas, thawed
4 ounces smoked mozzarella, cut in small cubes
Pantry and Kitchen Items
1 teaspoon olive oil
1. Boil a pot of water for the ravioli. Cook the ravioli for the recommended time, about 5 minutes, then drain. Chop the chard stems and leaves and keep them separate.
2. In a large sauté pan, heat the oil over mediumhigh heat and sauté just the stems of the chard for about 2 minutes. Add the leaves and stir for a minute, until wilted. Add the sauce and peas and bring to a boil.
3. Add the cooked and drained ravioli and toss to coat with sauce. Stir in the mozzarella cubes and stir until they start to melt. Serve immediately. Pick your favorite ravioli — beef, cheese or veggie are equally good in this dish. Sautéeing the chopped chard stems adds a pleasing crunch.
Easy Egg Curry
Servings: 4. Prep time: 20 minutes.
The High Five (Four!)
1 cup chopped yellow onion
1 15-ounce can diced tomatoes with juice
1⁄2 cup frozen peas
4 large eggs
Pantry and Kitchen Items
1 tablespoon oil
1 tablespoon curry powder
1⁄2 teaspoon salt
1. Place a large sauté pan over medium-high heat and drizzle with oil. Add the onions and stir. When they begin to sizzle, reduce the heat to medium-low. Stir frequently for about 10 minutes.
2. When the onions are soft and golden, add the curry powder and stir for several seconds until fragrant. Add the tomatoes, peas and salt and stir. Raise the heat to medium-high and bring mixture to a boil.
3. Simmer for about 4 minutes, or until slightly thickened. Use your spoon to form four indentations in the tomato mixture, evenly spaced around the pan. Carefully crack an egg into each indentation. Cover the pan and reduce the heat to medium. Cook for about 4 minutes, until the whites are set but the yolks are still runny, or longer if you want a firmer yolk. Serve hot.
COMMUNITY PARTNER Spotlight!
Owner Benefit:
Owners receive a free consultation ($25 value), and 10% off the purchase of your first package.
Why we stand by Mischief and Manners Dog Training:
Mischief & Manners utilizes training methods centered on positive reinforcement, force free, humane methods that strive to build a relationship with dogs through motivation, communication, and fun. They desire to help dog owners learn to embrace their dog’s quirks and unique personality traits, while teaching them to coexist in our human centric world. Emily is a Certified Professional Dog Trainer (CPDTKA) and Fear Free Certified.
Shopper Reviews
I love this store for the organic veggies, the great options for groceries and for the wonderful staff!.
- Donna P.
Appreciate their supply of bulk foods, as well as your consistent emphasis on sourcing products that support sustainability on a local and global scale!
