Winter Ridge is proud to be an independent, locally-owned alternative to large, foreign-owned national grocery chains. The money our customers spend here stays in and grows the local economy. We emphasize local products and work with other local businesses to meet our own business needs.
Offering products that are free of artificial flavors, artificial colors, artificial preservatives, trans fats, and high-fructose corn syrup is important here at Winter Ridge. We sell meat and dairy that is free of added hormones or antibiotics, and we strive to offer food that is non-GMO Verified whenever possible.
We are all about delicious food, whether it is freshly made in our deli and bakery or cooked in your own kitchen with ingredients purchased from the store. We know that it is important to you that food is healthful, fresh and natural, and we also believe it also should be a flavorful delight for your taste buds.
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
1 medium spaghetti squash (2 pounds), cut in half lengthwise
¾ pound pork breakfast sausage
6 eggs, whisked
½ tablespoon dried parsley
½ tablespoon dried basil
salt and pepper, to taste
handful of sliced mushrooms (I used shiitake mushrooms)
coconut oil, to grease pie plate
Preheat oven to 400 degrees.
Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit.
Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.
Turn oven down to 350 degrees.
Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left. Remove from heat and drain any excess fat, if needed.
Whisk together eggs, parsley, basil, salt and pepper in a bowl.
Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout.
Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top.
Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle.
Let rest before cutting into it.
Breakfast, lunch, and dinner is served!
Recipe from http://paleomg.com/
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In recognition of Earth Day, please join Winter Ridge this Saturday as we help Lake Pend Oreille Waterkeepers volunteers collect trash and debris from City Beach, Sand Creek, Dog Beach and the Pend Oreille Bay Trail.
Please meet at at the City Beach Pavillion starting at 10AM.
The first 6 people to see our friendly produce person, Tanya, and ask her for an apron, will receive a lovely Winter Ridge apron to keep!
This is a great family friendly event. We look forward to seeing all of you out there!
Winter Ridge Natural Foods Market shared a photo.
Don't forget out the delicious class being held at the store this evening.
"Healthy and Diverse Salad Recipes and Dressings" from 6pm - 8pm
You want to give your little ones a special treat for Easter, but don't want all the junk.
Here are some delicious options!
Know you need your greens, but bored with the same ol' same ol?
Come to the "Healthy and Diverse Salad Recipes and Dressings" class here at Winter Ridge.
Wednesday, April 16th from 6pm - 8pm.
Learn to make interesting salads that are healthy and cater to all of your senses. We will also be exploring simple recipes for dressings that anyone can make at home.
Cost: $10 to be paid on arrival.
The class is hosted by Jane Hoover FNP and Shawna Prummer.
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Who Owns What in the Organic Food Industry:
Winter Ridge Natural Foods Market added 6 photos.
Don't you just want some?
Winter Ridge Natural Foods Market added 5 photos.
Here's what's on sale this week in our lovely produce department:
1 lb strawberries $3.99 /pk
red leaf lettuce $1.79 /bunch
Romaine lettuce $1.79 /bunch
personal watermelon $.99 /lb
red peppers $4.99 /lb