PCC Taste November 2013
what's inside > November 2013
From savory to sweet and in-between, we share four delightful recipes beyond the classic cranberry sauce.
Our cheese specialist provides two unique platter ideas, plus serving tips and pairing suggestions.
Give your baking a boost by getting the most out of your spice drawer.
Minimize your weeknight dinner hassle with these easy planning and prep methods.
Get a jump-start on holiday gifts by making these tasty items so they're ready and waiting in your refrigerator.
Try our Turkey and Squash Risotto plus discover more creative ideas for turkey leftovers.
Learn how to choose pears at their peak — and how to properly store them once you've brought them home.
Make a pan of these hearty enchiladas and freeze any leftovers (or make a double batch) for quick, satisfying meals during the week.
Our beloved pumpkin pie recipe uses fresh milk and cream, not canned milk. Check it out!
Also in this issue
- What's in store for November — Locally made candles and cards, PCC exclusive wines, Bastyr-approved wellness tea from Choice Organic Teas and digestive aids.
- Cauliflower — Use these three different cooking techniques to get the most from mild, versatile cauliflower.
- Ask the nutritionist — Are potatoes healthy? PCC Nutrition Educator Nick Rose discusses the benefits of this favorite tuber.