The recipe comes together particularly easily using leftover shredded chicken, or leave out the meat (but not the flavorful marinade ingredients) for a vegetarian main dish.
Your grandmother was right! Gather the ingredients for this homemade chicken soup before reaching for that over-the-counter cold medicine.
Frequent visitors to the chocolate aisle may have noticed a change recently. BIJA has changed their name to K’UL and revamped their packaging. The same great chocolate with the same important mission!
This quinoa corn chowder is a great way to use up leftover roasted chicken and cooked quinoa! Use homemade chicken or vegetable stock for best results. The raw cashew butter gives the chowder a creaminess without dairy.
Pangea Ferments handcrafts savory fermented sauerkrauts and kimchi that will add zing to any meal—breakfast to dinner—using mainly organic ingredients sourced from Whatcom and Skagit counties.
The company’s tag line—Pure • Local • Honest—reflects its philosophy to use simple recipes, source local ingredients whenever possible, and never use fillers, msg, or gluten.
This Thanksgiving, leave the baking to us. The Co-op bakers make the tastiest pumpkin pies in town, along with insanely delicious caramel apple pies and pecan pies.
This recipe has become a favorite of Co-op staff and shoppers. With a few tweaks it could easily be vegetarian or vegan. Give it a try this autumn!
These vegan Pumpkin Snackles are the perfect seasonal treat for Halloween, Thanksgiving, or as a wholesome snack any day! Easy gluten-free option too.
BIJA has changed its name to K’UL Chocolate, updated its packaging to be more sustainabile and user-friendly, and opened a new bean-to-bar chocolate factory in Bellingham.