The Local Grocer

Delicious Grilled Doughnuts

8/31/2017 8:09pm



·  6 glazed yeast doughnuts   · 6 TBSP unsalted butter at room temperature ·  1 ½ gallon ice cream   · Fresh strawberries (optional)   · Toppings like fudge sauce, whipped cream, etc (optional)


1. Warm grill.

2. Slice the doughnuts in half, and spread the cut side of each doughnut         with a thin layer of butter.

3. Grill the doughnuts, cut side down first, for about 60 seconds per side. Watch them carefully, especially when the glazed side is down, since the sugar can go from nicely caramelized to burnt in no time. Grill times may vary, so it’s best to watch them throughout the cooking process.

4. Once toasted on both sides, remove the doughnuts from the grill and let them cool until they’re warm but not hot. Top the warm doughnuts with a scoop of ice cream. Add desired toppings. Serve immediately.

Classic Cole Slaw

8/31/2017 8:03pm



· 1 cup mayonnaise   · 4 tsp white vinegar   · 1/4 cup granulated sugar ·       1/4 tsp dry mustard   ·  1/4 tsp sea salt   · 14 oz. each shredded cole slaw mix 


1. In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, and salt until smooth. 

 2. Add in shredded cole slaw mix and fold over with a spatula until completely coated. Cover and refrigerate 2 hours, or overnight.

3. Serve and enjoy!

Simple Pesto Pasta Salad

8/31/2017 7:56pm


·4 cups rotini uncooked   ·1 cup pesto   ·2 cups of cherry tomatoes, halved  ·    8 oz. fresh mozzarella cut into cubes    salt and pepper to taste  · olive oil  



1. Cook the pasta according to instructions on the package, making sure the water is salted. Once cooked, drain and rinse with cold water. Shake out any excess water.

2. Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if mixture seems dry.

3. Cover and refrigerate until ready to serve. Before serving, stir.

4. Keeps in fridge for up to 1 week.  

Pulled BBQ Chicken Sliders

8/31/2017 7:36pm



·2 lbs boneless, skinless chicken breasts   ·1 cup BBQ sauce (Southern Bourbon Rib Rack BBQ sauce)   ·¼ cup Italian dressing   ·¼ cup brown sugar   ·1 tbsp Zip sauce   ·Salt and pepper to taste  



1. Season chicken breast lightly with some sea salt and place in your crockpot. 

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Zip sauce. Stir until combined. 

3. Pour over chicken, cover and cook on HIGH for 3-4 hours 

4. Once time is up, shred with 2 forks. Recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

5. Serve on buns and maybe top with coleslaw.

Boiled Corn on the Cob

8/31/2017 7:29pm


·6-8 ears of corn, husks and silks removed ·1 cup milk ·1 stick salted (or unsalted) butter    




1. Fill a large pot halfway with water. 

2. Bring water to a boil.

3. Add milk, butter, and corn. Reduce heat. 

4. Simmer corn for 6 to 8 minutes (or longer if desired)

5. Remove corn from cooking liquid and its ready to serve.  

Slow Cooked BBQ Ribs

8/31/2017 6:15pm


·1 (2-3 lb) short ribs  ·3 1/2 cups pineapple juice   ·1 1/2 cups brown sugar ·1 (16 oz) bottle BBQ sauce (We enjoyed the Hot Cayenne Rib Rack BBQ sauce)


1. Take your defrosted, short ribs (or cut up a slab 2-3 ribs each) and throw the ribs into the slow cooker.

2. Mix the pineapple juice and brown sugar together. Then pour over the ribs. Put the lid on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

3. After they are done in the slow cooker use a flat straining utensil to carefully scoop out the ribs. Turn the grill on medium heat.

4. Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time; they will take about 10-15 minutes to glaze over. When the sauce starts to turn sticky, you know they are done!

5. Serve and enjoy!  

CSA sign up starts today!

2/24/2017 11:45am


Do you want veggies grown without pesticides by local farmers in your community? Check out The Local Grocer veggie box! 

Thai Noodle Soup

1/2/2017 6:30pm

All the ingredients were purchased at The Local Grocer's store on Martin Luther King Ave. It came together as a delicious soup on a cold winter's night.


2 Tbs Olive oil (or any oil to keep sausages from sticking to pan)

1 package Corridor Sausage Co. Thai Style Green Curry Pork Sausage thawed and cut into coins

1 large yellow onion cut in strips

2 cloves garlic minced

Ginger minced (about the same size as your two cloves of garlic)

1 jalapeño diced

4 cups chicken broth (or 1 jar of Zoup’s Bone Broth)

2 star anise (optional)

1 package of Eden’s Mung Bean Noodles

3 oz. Spinach cut into ribbons

1 bunch of cilantro chopped

2 limes

Serves 4.  Prep time about 30 minutes.


On stove in a dutch oven or stock pot add oil and sausage over medium heat. Add onion, garlic, ginger and jalapeno. Saute until sausage is cooked through. Add broth and star anise, bring to a boil and reduce heat to simmer for 5 to 10 minutes for the flavors to marry. Add mung bean noodles and stir for a minute or two until noodles and soft and not sticking together. Add spinach and cook for another minute or two until wilted. Pour into bowls and top with fresh cilantro. Serve each bowl with half a lime and squeeze fresh juice into soup. Enjoy. Gluten free, grain free, soy free and dairy free.