PCC Taste March 2013
what's inside > March 2013
Miniature meals baked in muffin tins are perfect for school and work lunches, on-the-go snacks or dinner party nibbles.
PCC's entire selection is organic, fairly traded, shade-grown and locally roasted. And, it's on sale through March! Find out when your store has free tastings this month.
With just the right garnish, a simple soup becomes a nuanced dish. Discover eight delightful ways to stir in flavor, from morels to mustard.
Get creative with your ham leftovers — top a pizza, mix into biscuits or muffins, plus other ideas.
If you like the hearty, nutty flavor of whole grains but find the reality of preparing them daunting or time-consuming, try these three quick-cooking grains.
For vegans, the allergic and others who go eggless, here's how to recreate the magic of eggs with ingredients you likely have in your pantry and fridge.
So, just how careful do you need to be about your food allergy, intolerance or sensitivity at potlucks, restaurants and parties? Our nutrition educator shares tips and advice.
Also in this issue
- What's in store for March — Fresh Heirloom and Cara Cara navels; three delicious Washington wineries; and a campaign to help save children's eyesight.
- Spring fever — Don't miss these seasonal treats that help make the upcoming spring feel like a reality.
- Cooking with lamb — The tender, delicate flavor of lamb makes it a great choice year-round. Try three of our favorite recipes.
- Bulk spotlight: lentils — Cheap, versatile and healthy, lentils boast some of the best attributes a food has to offer and certainly deserve a place in your pantry.