PCC’s summer cookout
Taste July 2014
In the PCC Deli we constantly create new recipes with exciting and original flavors. However, some dishes are simply quintessential, and in those instances, we’re all about downhome taste done the PCC way. That means selecting the finest organic ingredients we can to make classic dishes shine. Here are three of those traditional items — the barbecue trifecta of potato salad, macaroni salad and coleslaw — as well as three twists on those tried-and-true salads. Pick up one (or all six!) for your next summer gathering.
Organic elbow macaroni is tossed in a creamy dressing along with olives and organic vegetables in this classic picnic favorite.
Zucchini Noodle Pesto
This raw “pasta” salad features thin strips of zucchini mixed with a basil-almond pesto sauce and sundried tomatoes for a dish that’s wheat free by recipe
A classic combination of shredded organic vegetables paired with a sweet-tart dressing accented by poppy seeds.
This slaw features seaweed and a balsamic-ginger dressing for a tasty fusion of Asian flavors.
California Potato Salad
Simply the finest classic potato salad you’ll find with organic red potatoes and black olives that also happens to be vegan.
Roasted Cauliflower with Tahini
This bold flavor combination of crisp, caramelized roasted cauliflower and creamy tahini is a great companion to grilled meats.