PCC Taste February 2013

PCC Taste

what's inside > February 2013

From our recipe box

Heart healthy and oh, so tasty

Explore four incredible foods that do your heart good. We can't wait for you to try these recipes!


Six ways to keep cozy

Cook or bake, sip something warm, pamper yourself, or help someone in need — here's inspiration galore to warm both heart and soul.


PCC's award-winning seafood department

Learn about our sustainable standards and try a recipe for Baked Hazelnut Cod.


Wine picks: Five big-hearted reds

Our wine buyer discusses her current top picks and offers recipe pairings.


Cruciferous vegetables

Enjoy kale, radishes, cauliflower and more every other day to significantly reduce your risk for several forms of cancer. Learn how to maximize their health benefits in the kitchen.


Also in this issue

  • What's in store for February — Find Valentine delights in the PCC Bakery; enjoy salads from the PCC Deli perfect for winter; and discover sweet, buttery, small-batch caramels.
  • Cooking tips: Shallots — Shallots, with their refined flavor of a mild onion and hint of garlic, have long been mainstays in French and Asian cooking.
  • Fish oil for better health — Learn who can benefit from fish oil supplements.
  • Desk drawer pantry — When hunger strikes, a well-stocked desk drawer "pantry" will keep you going strong.

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Related Content

soup

Eat this now

Potato Leek Soup — Warm up with a hot bowl of this classic, creamy soup. Leeks are a good source of manganese, vitamin C, iron, folate and vitamin B6, a combo that can help stabilize blood sugar. Get recipe »

Fennel Orange Salad — The tangy sweetness of oranges pairs wonderfully with the crisp, clean flavor of fennel. Our navel oranges are organically grown by Rainbow Valley Orchards in Rainbow, Calif.

Sizzling Szechuan Tangerine Chicken — This dish glows with color and the slightly spicy flavors are sublime. Try substituting the tangerines with blood oranges for deep red color or pink grapefruit for a tangy twist!

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