447 W. 9 Mile Road :: Ferndale, MI 48220 :: 248-546-7288

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Cauliflower: Two Recipes

 

Cauliflower has been done a terrible injustice. Years of boiling and cheese drenching have given this nutrition rich powerhouse a bland name. In the right hands, cauliflower is an enormously versatile and delicious vegetable. Cauliflower is among the healthiest foods in the world, providing a great source of vitamin C, vitamin K, folate, fiber, Omega-3 fatty acids and B vitamins; low in fat, low in carbohydrates, and it is a low glycemic index food.

 

A head of cauliflower can be a boring vegetable if you don’t know what to do with it. Here are two different preparations to help explore the versatility and joy of this cruciferous wonder. These recipes are simple, fast and economical. Each of these dishes will make an excellent side, but can also shine as a main course. The seasoning in each recipe is straightforward, which makes it easy to adjust for personal preferences.

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PICKLED EGGS

Reviving an old bar food standard

 

Some of you may remember the good ol’ days, when pickled eggs were a standard bar food. Or, maybe you’ve been up to Tandem Ciders in Leelanau lately and enjoyed one of their house-made pickled eggs (they go wonderfully with ciders). If you’re looking for a nostalgic, delicious and slightly off-beat snack, try our tried and true pickled egg recipe. You’ll find all of the ingredients at the store, along with our resident pickled egg expert, Jarred (the Wine Guy)

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Gift Ideas for Spice Lovers

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Sweet & Pink for the Sophisticated Soft Spot

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Valentine's Day gifts for your Organic Valentine

 

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