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/
Come Race for Autism this Saturday/Sunday, part of the Wild West Cyclocross Series http://wildwestcxseries.com/
Our shoppers have spoken. You still want to be able to shop until 9PM.
We will be keeping our doors open until 9PM until the first week of November.
Time is running out for comment on the newest, most dangerous biotech seeds to date.
"The Agriculture Department's Animal and Plant Health Inspection Service has pushed the commenting deadline forward for the draft environmental impact statement for the deregulation of corn and soybeans that resist two herbicides. The comment period, initially set to conclude today at 11:59 p.m., will end Oct. 10. The draft environmental impact statement evaluates the potential environmental impacts of genetically engineered cotton resistant to the weedkillers dicamba and glufosinate, and soybean resistant to dicamba. The two-week extension is much shorter than the 90- to 120-day delay environmental groups were seeking. The crops are being developed by Monsanto Co. The cotton product would be sold as Bollgard II XtendFlex cotton, and the soybean would be known as Roundup Ready 2 Xtend soybeans. The soybean name is a reference to Monsanto's original herbicide-resistant product Roundup Ready, which could be sprayed with glyphosate -- or Roundup -- and still survive...Groups like the Pesticide Action Network, Food and Water Watch, and the Center for Food Safety all sought extensions to the draft environmental impact statement comment period, according to comments posted onRegulations.gov.
For all of you late evening shoppers, we want to let you know that we will be changing back to our Winter closing hours, starting October 6th. But we'll still be open early for breakfast.
As of Monday, October 6th -
Monday through Saturday 7AM - 8PM
Cancer - A Death Sentence?
• Prevent cancer
• Support the body during treatment
• Reduce risk of recurrence
Winter Ridge is hosting a Free Talk
Thursday, Sept. 25th 12.00-1.00pm
Presentation by Dr. Gabrielle Duebendorfer. Dr. Gabrielle has practiced as a licensed naturopathic physician in Sandpoint for 20 years.
Our Produce Department has Organic Pomegranates for $1.79 EACH!
We also have, all organic of course...
3 Lb bag Gala apples $4.15 /bag
1 lb bag mini carrots $1.25 /bag
red kale $1.99 /bunch
Lacinado black kale $1.99 /bunch
Washington jumbo onions $.99 /lb
Bartlett pears $1.95 /lb
You asked for them and they are in! The Pacifica line of Perfumes and Body Butters are on the shelf, stop by and check 'em out :)
Winter Ridge Natural Foods Market added a new photo.
Winter Ridge Natural Foods Market added a new photo.
We have a couple new products we'd like to let you know about. You can find them in the dairy cooler at the back of the store.
The first is Chia Pod by The Chia Co. The perfect energy boosting breakfast, Chia Pods contain one full serve of sun ripened chia seeds mixed with fruit and coconut milk.
The second is Immaculate Biscuits and Crescent Rolls from Immaculate Baking. Flaky, light, and perfect with your favorite preserves or just butter. So delicious.
Mike from Doma Coffee Roasting Company is here right now, sampling different blends. Come try the tastiness!
Winter Ridge is one of the Scenic Half Marathon http://scenichalf.com/ sponsors for this weekend's run. We will have a refreshment table at the end of the Long Bridge. Come support all the runners.