PCC Taste April 2012
From our recipe box
The emergence of buds, blooms and bird chatter are the sweetest of signs this time of year. But the fresh flavors of spring perhaps are the sweetest of all. We can’t wait to dig in.
As we reflect on Earth Day, meet four PCC producers that excel in sustainable practices.
In the kitchen with PCC Chef Lynne Vea
Try Sesame-roasted Halibut with Sweet and Spicy Rhubarb Sauce.
Spring herb guide
Add life and flavor to your cooking with fresh herbs. All it takes is a sprig or two to transform a dish from good to great.
What's in store for April
Get your all-natural ham for Easter, celebrate spring with PCC Bakery carrot cake, enjoy a refreshing glass of draft kombucha.
Ask the nutritionist
Are beer and wine good for me? Hear Nick speak in greater depth about the benefits of moderate drinking.
Biodynamic: seeking harmony from vine to glass
A quiet revolution in viticulture, biodynamic farming emphasizes land stewardship and a commitment to crafting wines that express a vineyard's unique characteristics.
Quick and easy recipe
This recipe is inspired by a much-loved chopped salad served by a local pizza restaurant.
Healthy, inside and out
Our skin, hair and nails often reflect what's happening deep within our bodies.
Beyond basil: a pesto primer
Pesto based on cilantro, arugula, parsley or red peppers creates wonderful canvases that enable fresh flavor combinations to shine.
Coming into season
Leaf by leaf, sprout by sprout, spring is whispering its long-awaited arrival, readying our palates for the first tastes of 2012’s harvest.
Add local lentils and garbanzo beans to your cupboard with the help of Pacific Northwest Farmers Cooperative (PNW).
Craving pizza? Head to the PCC Deli for the convenience of our take-and-bake pizzas, ready to slide into the oven at home and enjoy piping hot with family and friends.
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