There are a lot of non-traditional things about this version of ratatouille–the lack of herbes de province, that it’s baked and it’s prepared with both couscous and a dollop of soft goat cheese–but if the chunkier authentic stuff has never done it for you, it’s time to try this re-creation from New York-based Smitten Kitchen.
21 hours ago @StraubsMarkets Ready for some college football? Straub's #Smokehouse #PulledPork is available in the deli. Serve it up this weekend! http://t.co/RQMCdHxJhK
1 day ago @StraubsMarkets Dave Huskey, Webster Meat Manager, is retiring Saturday after 40 years. Dave will be in the Webster cafe saying "so long" Saturday, 10-Noon.
2 days ago @StraubsMarkets These have only been in stores for a couple of days and they are flying off the shelves! #ReusableToteBags http://t.co/Kp7w6VXJQx