What We’re Eating: Week of November 2 – 8


What We’re Eating

Take a deep breath… Hold it… and let it out… It’s now that wonderful in-between time, after the spooky season, but with plenty of time before the upcoming holidays. I like to take this time to unwind, and give myself some breathing room before the inevitable holiday craziness! This week, we’ve found recipes with minimal prep time (and effort), so you can have maximum time for relaxation!

Ingredients we’re excited about

This week you can find organic avocados, and Napa cabbage from Tipiland Farm on special in the Produce Department. We also have  ground beef from Tarzwell and pork side ribs and seasoned pork riblets in the Butcher Department!


Photo by Edgar Castrejon