PCC Taste March 2012

PCC Taste

what's inside > March 2012

From our recipe box

Get cracking

Learn to make magic with eggs from dawn to dusk in a variety of delectable dishes. We share four of our favorite recipes.


Springtime rejuvenation

Embrace nature's season of renewal: learn which whole foods to eat and enjoy for a detoxifying cleanse.


What's in store for March

Corned beef for St. Patrick’s Day, Greek-style yogurt and silky sweet mangoes.


Perk up with our new coffee

Get your caffeine fix in the PCC Deli, where we've revamped our offerings to provide you with three new drip varieties and a new blend for espresso.


Nuts over nut butter

Whether you're a cashew lover, prefer pecans or go wacky for walnuts, here's a sampling of what you'll find in butter form at PCC.


Kids in the kitchen

Get tips on how to make kitchen time an enjoyable experience for both parents and little cooks.


Make it a meal

PCC Thai-glazed Salmon

Make this dish at home or find it fully prepared in the PCC Deli.


Ask the nutritionist

Do the health benefits of coconut oil make it worth to take as a supplement? Listen and learn.


Quick and easy recipe

Rhubarb Cobbler

Enjoy the first spring stalks of tart rhubarb in this classic cobbler-topping recipe.


Canned seafood

Canned seafood often gets a bad rap compared to fresh, but the unusual kinds at PCC — local albacore, Oregon pink shrimp and more — are reason to reconsider.


Exercise your green thumb

Go seed to table this year with the help of Uprising Seeds in Bellingham, Wash., and Seeds of Change in Southern California.


Seasonal brews

March Madness is upon us and in the grand tradition of cheering on the underdog, we suggest these lesser-known wonder brews.


Chatterbox

Stay up to date on the latest kid-friendly events at your local PCC. Also, get to know our Videos section, home to cooking tips and interviews with our PCC producers.


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