Welcome to PFC Natural Grocery & Deli recipe page! We've had a lot of requests for recipes at the store, so we thought we'd share them here!

Have one to share? Please send recipes to our Marketing Coordinator.

Featured Recipes


Not sure what to make for dinner?  Need a new dish to take to a potluck or to share with the neighbors?  Want to explore new ingredients at the Co-op? Check out a few great ideas below.




Satay Ayam (Chicken Satay)


This savory Indonesian favorite comes on skewers and is perfect for a cold winter evening! 




photo credit: Todd Coleman 


Roasted Chicken with Clementines & Arak


Fresh fennel bulbs and clementines provide exactly the right sweet accents to complement the savory thyme and the bite of the mustard and arak (a fennel liqueur).  A bold yet perfectly blended flavor experience!




Early Summer Salsa


Quick, cool, and delicious, this salsa is sure to be a hit at potlucks and picnics all summer long!




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Entries in vegetarian (7)


Chocolate Beet Cake

from "Asparagus to Zucchini"
Serves 10

2 cups sugar
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3-4 oz. unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Heat oven to 325 degrees. Grease two 9-inch pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double-boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes.


Citrus Hibiscus Iced Tea

submitted by PFC staffer, Abbie Miller
Adapted from a recipe by Frontier Natural Foods Co-op

Easy to make, this tea is a refreshing, cool drink for a hot day!

1 tsp. dried peppermint       2 cups water
1 tsp. dried rosehips            1 cup orange juice
1 tsp. fresh orange zest      1 cup cold sparkling water
2 tsp. dried hibiscus             2 Tbsp. honey (or to taste)
2 tsp. dried lemongrass       1 cotton drawstring bag

Place peppermint, rosehips, orange zest, hibiscus, and lemongrass in cotton drawstring bag and tie bag shut. Place bag of herbs in a quart size mason jar and add the two cups of water. The water should fill the jar halfway. Place lid on jar and twist closed to seal. Sit the jar in a sunny place for at least two hours, longer for a stronger flavor.  When the tea is finished brewing open the jar and remove the bag of herbs. Add the orange juice to the tea, replace lid and refrigerate.  When ready to serve, pour tea over ice cubes and add a splash of sparkling water to each glass. Sweeten with honey if desired.


Creamy Goat Cheese & Chard

submitted by PFC owner, Jane Irwin
Serves 1-2 as a side

1 TBSP olive oil
1 TBSP minced garlic
1 bunch chard, cut into strips
balsamic vinegar
chevre (soft goat cheese)
freshly ground black pepper and sea salt, to taste

In a frying pan, heat olive oil. Add minced garlic. When garlic starts to brown, add chard. When the leaves turn emerald green but are not limp, drizzle with balsamic vinegar and add lumps of goat cheese to taste. Mix and serve hot.


Early Summer Salsa

Submitted by PFC general manager, Chris Dilley

1 large can diced fire-roasted tomatoes
1/2 green pepper, diced
1 cup cilantro, chopped
1/2 medium onion
4 cloves garlic
1 tsp salt
2 tbsp apple cider vinegar
1/2 tsp cumin
1/4 tsp cayenne (or more to taste!)

Coarsely chop onions and garlic, put into food processor and mince. Add the can of tomatoes, and pulse until mixture reaches a good salsa consistency. Stir in the remaining ingredients, then chill for several hours to allow flavors to mix. Enjoy with your favorite chip! Makes 1 quart.


Farro & Maple Syrup Pudding

submitted by PFC staffer, Randall Davis, adapted from Patti Jackson.

A new addition to our Bulk section is organic Farro from Italy! Farro (pronounced FAHR-oh) is an ancient grain believed to have sustained the Roman legions and is a main stay in Italy and used in dishes such as soups, salads and desserts.

Total time: 80 minutes plus overnight soak. Yield: 6 servings.

1 1/2 cups whole-grain farro
3 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter, melted
1/3 cup maple syrup
1/4 teaspoon fine sea salt
3 large eggs, lightly beaten
1/4 cup dark brown sugar

Put the farro in a fine sieve and rinse under cool running water. Transfer to a bowl, cover with two inches of water, cover the bowl and refrigerate overnight.

Preheat oven to 275 degrees. Drain farro and set aside. In a bowl, mix together the milk, cream, melted butter, maple syrup, salt and eggs. Add the drained farro, mixing well. Pour mixture into a greased 1 1/2-to-2-quart shallow casserole dish and bake on the middle level of your oven for 30 minutes. Stir the mixture and sprinkle the top with the brown sugar. Raise the oven heat to 300 degrees and bake for 30 to 40 minutes more, until set.

The farro pudding can be served hot, warm or cold. It can also be served plain or with whipped cream, toasted nuts, fresh fruit, or a combination of both.


Pasta with Sauteed Asparagus & Walnuts

Submitted by PFC staffer, Ken Quayle

Adapted from a recipe from www.millerfarms.net

Last night Sarah found a great recipe using some of the Rising Moon Family Size Pastas found in the grocery section.  Using fresh asparagus and Sartori Parmesan cheese, this recipe is fast and delicious!


1 pk Cheese Ravioli (14-16 oz, fresh or frozen)
1/4 c Olive Oil
2 clv garlic (thinly sliced)
1/2 c walnuts (roughly chopped)
8 oz Asparagus (trimmed, thinly sliced diagonally)
1/4 c parmesan cheese (grated)


Cook the ravioli according to package directions. Meanwhile, heat the oil in a medium skillet over medium heat. Add garlic and walnuts. Cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, about 4 or 5 minutes. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.



Wild Leeks (Ramps) & Garlic Mustard

submitted by PFC staffer, Chris Dilley
Serves 2

2 cups garlic mustard leaves (from young plants), washed
8 ramps (wild leeks), washed
1 TBSP butter
almonds, toasted and chopped
celtic sea salt

Cut whites of ramps from greens. Mince whites; "shave" or chop leaves into fine threads. Heat butter in pan over medium-high heat, once melted add whites of ramps. When fragrant, add garlic mustard. Once wilted, transfer to serving bowl, and dress with ramp greens shavings, toasted almonds, and sea salt.