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.

 

Traditional

Macaroni Salad

Organic elbow macaroni is tossed in a creamy dressing along with olives and organic vegetables in this classic picnic favorite.

Twist

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

 

Traditional

Coleslaw

A classic combination of shredded organic vegetables paired with a sweet-tart dressing accented by poppy seeds.

Twist

Arame Coleslaw

This slaw features seaweed and a balsamic-ginger dressing for a tasty fusion of Asian flavors.

 

Traditional

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.

Twist

Roasted Cauliflower with Tahini

This bold flavor combination of crisp, caramelized roasted cauliflower and creamy tahini is a great companion to grilled meats.

Related Reading

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Eating healthy while on the road, in a hotel, or at the airport is a challenge because of limited options at food courts and restaurants. But with some special planning and packing, eating healthy on the road can be done!