Market Street

91 - 100 of 135 results

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Tags: APLK, market street, Kids Club

Wednesday, April 19, 2017 4:49:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month.

It’s easy to find cheesy inspiration when walking through …
» Read More
Easy & Light Lemon Ice Cream

Tags: market street, Market Street Registered Dietitians, Color Your Basket, weight management, Color Your Basket Yellow

Wednesday, June 29, 2016 9:30:00 AM

It's summertime and we all need a sweet and refreshing treat! Citrus, especially, lemon is a very popular item used for all types of cooking. To enjoy this month’s color- yellow, we're making this wonderful Easy Light Lemon Ice Cream recipe. You will find that most lemon desserts are low in fat but contain a high amount of sugar. When using lemon for dessert type …
» Read More
Dietitian Spotlight: Steak and Cheese Wraps

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, February 24, 2017 6:23:49 PM

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so …
» Read More
Teal Pumpkin Project

Tags: market street, Market Street Registered Dietitians, Teal Pumpkin Project, Food Allergies

Wednesday, October 12, 2016 9:30:00 AM

What is the Teal Pumpkin Project?

The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats …
» Read More
Arugula Salad

Tags: market street, APLK, Salad

Friday, January 27, 2017 5:28:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Do you arugula?

If you don't, I hope I convince you to.

It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most.

Every single week, I grab a …
» Read More
Tomato and Burrata Panzanella

Tags: market street, APLK

Tuesday, July 18, 2017 9:30:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. …
» Read More
Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Tags: market street, Market Street Registered Dietitians

Thursday, October 5, 2017 11:53:31 AM

This recipe for baked apple pork chops with green beans is a quick and easy meal that combines so many delicious fall flavors. A change in seasons brings a whole new assortment of fresh fruits and vegetables. This include grapes, pears, butternut squash, turnips and new crop apples! If you’re looking for a little inspiration and a great way to enjoy crisp and sweet new crop …
» Read More
The Teal Pumpkin Project

Tags: Teal Pumpkin Project, Food Allergies, Halloween, Market Street Registered Dietitians

Thursday, October 5, 2017 2:54:00 PM

What is the Teal Pumpkin Project?

The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats …
» Read More
Winter Citrus Salad with Honey Lime Dressing

Tags: A Pleasant Little Kitchen

Tuesday, January 9, 2018 9:09:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

I spy with my little eye something round in the Market Street produce department.

I spy with my little eye something orange, yellow and green.

I spy with my eye something I look forward to every winter season— that which is beautifully …
» Read More
Smoked Salmon and Horseradish Baguette

Tags: A Pleasant Little Kitchen, lent, Smoked Salmon

Tuesday, March 6, 2018 10:10:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too.

Now that’s a happy trio especially if it revolves around food. Which it does.

One of my favorite finds at Market Street is smoked salmon. …
» Read More

10 Information Results For Tell us how we are doing

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month. It’s easy to find cheesy inspiration when walking through Market Street. The selection is outstanding. I could easily wander back and forth to look at the variety of flavors and types of cheese. As a parent to two small children I feel motivated to educate them on the importance of experiencing food through tasting flavors and textures they wouldn’t naturally select themselves. I also want them to explore tastes they are naturally drawn to. When Market Street presented the Kids Club Grilled Cheese Showdown in honor of the Wisconsin Cheese Grilled Cheese Recipe Showdown, I knew Katherine and Eli needed to participate. I made up my mind not to interject an opinion about what cheese, condiments or bread they would choose. I wanted to see where their tastebuds would lead them. However, my foot was planted on incorporating a deli meat to the final product. It’s an easy way to sneak a bit more protein into their diet through this cheesy vessel. Boar’s Head Simplicity Applewood Smoked Uncured Ham was the only ingredient mandated on their selection. Katherine, as the oldest child took the lead. Little brother Eli followed. She resolved to have no mustard or mayonnaise. He wanted ketchup, but older sister trumped younger brother. He didn’t seem to mind, sweet boy. We meandered through the bakery and “oooed and awed” over the bread selections. Both children were torn between the Sweet Hawaiian Rolls and the Wheat Loaf. After a few renditions of “eeny, meeny, miny, moe” the Wheat Loaf won. Then, as we made our way to the Wisconsin cheese cases, Katherine immediately zeroed in on one particular cheese. It contained beautiful purple striations set within the white cheese. It was Henning’s Blueberry Cheddar Cheese. “Blueberries? I want blueberries!” Eli exclaimed as Katherine reached for the triangular piece of cheddar. There they were, two peas in a pod, bouncing up and down in excitement for their ham and blueberry cheddar grilled cheese sandwich. I had my doubts, so I grabbed two other varieties: Henning’s Aged Cheddar with Peppercorn and Maple Leaf Smoked Gouda. I kept telling myself this wasn’t my sandwich and it certainly wasn’t the flavor profile I’m drawn to. But that was okay. Maybe their palate could enlighten mine? Off we went to make our sandwiches. I buttered the bread and sliced the cheese. Little paws reached up to sample the selection of Wisconsin cheeses. The cheese melted. The blueberries warmed and coated the salty sliced ham. The bread crisped to a buttery perfection. I was pleasantly surprised. Katherine, my picky eater and one whose palate is vastly different from mine, created a delicious sweet and salty grilled cheese sandwich. The food lover in me swelled with pride. Well done baby girl, this is one tasty grilled cheese. Maybe we should enter it into the Wisconsin Cheese Grilled Cheese Recipe Showdown too (click here for link). To enter the Kids Club Grilled Cheese Showdown: - Submit an original recipe and optional photo between April 4-May 14th via the online entry form (click here for link). - Submissions are accepted through May 14th. The United Family Marketing team will select finalists after the entry period has ended. At that point, people will be encouraged to vote for their favorite from among the finalists and the recipe with the most votes wins. - First Plate Prize: $100 gift card and Kids Club goodie basket - Second and Third Prize: Kids Club goodie basket   Ham and Blueberry Cheddar Grilled Cheese Sandwich Serves 1   Ingredients 2 tablespoons unsalted butter, softened 2 slices of __________ bread Henning’s Blueberry Cheddar Cheese, thinly sliced 3 slices of deli ham   Directions Heat cast iron skillet over medium-low heat. Meanwhile, butter one side of each slice of bread. Place one slice of bread in the skillet, buttered side facing down. Add a layer of cheese and top with the ham. Add a few more pieces of sliced cheese on top of the ham. Place the remaining piece of bread on top, buttered side facing up. Heat until the bottom piece of the bread is golden and the cheese is melted. Flip and continue to heat the sandwich until golden and the cheese is melted. Read More

Easy & Light Lemon Ice Cream

It's summertime and we all need a sweet and refreshing treat! Citrus, especially, lemon is a very popular item used for all types of cooking. To enjoy this month’s color- yellow, we're making this wonderful Easy Light Lemon Ice Cream recipe. You will find that most lemon desserts are low in fat but contain a high amount of sugar. When using lemon for dessert type recipes, it can be overpowering and require a lot of sugar to take away the sourness of the fruit. Unfortunately, too much sugar can have a negative impact on your overall health and lead to weight gain. Beware of these types of treats, especially when you are trying to slim down and stay healthy during these summer months. So, enjoy this cool and refreshing sweet treat, but remember to use moderation and small portions!   The Easy Light Lemon Ice Cream is still a great alternative to regular ice cream. The ingredients used in this recipe make it “light” because they are all low in fat, which helps if you are trying to stay fit (but do not forget about the sugar)! Also, lemons provide an excellent source of vitamin C, which is necessary for our immune system and maintaining tissue. This recipe doesn't even require an ice cream maker. All you have to do is combine the ingredients and freeze to make a lush treat! This is the perfect recipe to share with family and friends! Easy Lemon Ice Cream Ingredients: 1 large or 2 small lemons 1 can fat-free sweetened condensed milk (14 ounces) ½ teaspoon lemon or vanilla extract 2 containers Truwhip (8 ounces each) *Can also use Cool Whip   Directions 1) Zest and squeeze the juice of either 1 large lemon or 2 small lemons 2) Stir together the lemon zest and juice, sweetened condensed milk, and lemon or vanilla extract depending on the flavor desired 3) Fold Truwhip into the mixture to create a smooth and fluffy texture 4) Place in an airtight container and freeze until hardened, at least 6 hours or overnight    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Dietitian Spotlight: Steak and Cheese Wraps

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so we're working hard to bring you recipe ideas that you can have on the table in 30 minutes or less, perfect for those times when you're recipe searching. These simple, but tasty lettuce wraps really satisfy without making you feel stuffed. The steak is flavorful, simply seasoned with just salt and pepper, but can easily be jazzed up with your favorite marinade or seasoning. Still missing those complex carbohydrates? Substitute the lettuce leaves with small corn or whole-wheat tortillas. Not only is this recipe quick and super simple, it is very versatile and can easily be customized with your favorite veggies or cheese. Change up the toppings with fresh pico de gallo and cojita cheese, cherry tomatoes and crumbled blue cheese or your favorite peppers and pepper jack cheese. Remember to let the steak rest for 5-10 minutes before cutting to retain the juices and to cut against the grain to increase the tenderness. Keep an eye out in the coming months for more of our dietitian-approved meal ideas that can add a little flare to your weeknight meals and help you Build a Better Meal this year!   Steak and Cheese Wraps Serves 4 Prep time: 10 minutes Cook time: 10 minutes Ingredients 1 ½ lb flank steak salt and pepper to season 12 butter lettuce leaves ½ cup thinly sliced white or yellow onion 1 cup shredded mozzarella 1 cup diced tomatoes    Directions 1) Coat grill pan with cooking spray and preheat to medium-high. 2) Season both sides of steak with salt and pepper. Place steak on hot pan and cook 3-5 minutes on each side. Note: Steak may also be broiled in the oven on high for 3 minutes on each side for medium-rare. 3) Stuff each lettuce leaf or tortilla with steak, onion, tomato and cheese.   Nutritional Information Calories 373 Fat 23 g Sat fat 11 g Protein 36 g Carbohydrate 4 g Sugars 4 g Fiber 1 g Sodium 346 mg Cholesterol 104 mg Read More

Teal Pumpkin Project

What is the Teal Pumpkin Project? The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats are not safe for children with these life-threatening food allergies. The Teal Pumpkin Project is designed to promote safety, inclusion, and respect of individuals managing food allergies. Why teal? This is the color of food allergy awareness. How to Participate:  By placing a Teal Pumpkin on your porch you are letting friends, family and neighbors know you have non-food and/or food allergy friendly treats available. You can purchase a painted Teal Pumpkin at Market Street, paint your own with one of Market Street’s teal pumpkin painting kits or simply print and place a sign on your front door. Click and print the downloads below! Download Now Download Now   Non-food treats provide a safe, fun alternative for children with food allergies and for other children, such as those with diabetes or celiac disease, for whom candy may present a problem. However, there are a few considerations when choosing which non-food items to hand out. Some non-food items still contain food allergens, such as some brands of moldable clay or play-doh, which may contain wheat. Also, try to choose latex-free items for those with latex allergies. You are more than welcome to still pass out candy, just do it safely by keeping the candy and non-food items in separate bowls. You can ask trick-or-treaters if they have any food allergies, or simply give them a choice of which treat they would like. It's easy to get started! Market Street has a great selecton of both non-food treats and allergy-friendly food treats that you can have on hand this Halloween. Check out some of our favorite ideas below or download the full shopping list here. Non-Food Treats: -Black spider rings -Halloween games and books -Neon stretch skeletons -Martian or witch fingers -Plastic fang whistle -Skeleton warrior figures -Vampire teeth -Halloween tatooos -Halloween pencils -Disc shooters -Glow in the dark sticky eyes   Allergy-Friendly Food Treats: The following products are free of the top-8 allergens (dairy, egg, soy, wheat, peanut, tree nut, fish and shellfish). But remember, ALWAYS check the label for the allergies you manage! -Annie’s Homegrown Organic Bunny Fruit Snacks (Tropical Treat, Berry Patch, Sunny Citrus, Summer Strawberry, Grapes Galore, Pink Lemonade and Halloween Berry Patch) -Clif Kid Fruit Twisters (Strawberry, Mixed Berry, Grape, Strawberry, Cheery Cherry, Blueberry Blast, Mango Mania) -Applesauce (Earth’s Best, Knudsen, Santa Cruz) -Enjoy Life Bars (Smores, Cinnamon Bun, Chocolate Sunbutter, Cocoa Loco Chewy, Mixed Berry Chewy, Ricemilk Crunch Chocolate, Dark Chocolate) *Note: All Enjoy Life products are free from the top 8 allergens -Fruigee Organic Fruit Snack Pouch (Nothing Beets Cherry, Kalefornia Grape, 24 Carrot Orange) -Boxed raisins, clementines, lunch box apples and oranges -Plum Organics Teensy Fruit Snacks (Berry) and Shredz Fruit Snacks (Berry’Licious, Rooty Blues) -Skinny Pop Halloween Multi Pack Read More

Arugula Salad

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Do you arugula? If you don't, I hope I convince you to. It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most. Every single week, I grab a bag from the produce section and keep it in my fridge. This tasty green is a pleasant little pantry staple. Shallots, lemons, cheese, olive oil and balsamic vinegar are also kitchen essentials. It's these basic ingredients that help make meals on the fly doable. That's how one of my most favorite go-to side dishes was created...on the fly. Arugula Salad. The ingredients are nothing fancy, but are always in my pantry. And when combined they turn into "I can't stop eating this" salad. arugula chopped shallots grated parmesan fresh lemon juice olive oil balsamic vinegar kosher salt Toss and serve. If I'm in the mood to add more veggies(and they're readily available), I'll add cucumbers, tomatoes and pine nuts. However, these additions are not necessary. This recipe makes my heart skip a beat because there's little effort for huge reward. The arugula is prewashed, the cheese is already grated and the shallot is the only item needed to be chopped. Didn't pick up pre-grated cheese at Market Street this week? That's okay. It will only take a few minutes to grate your own. No shallot? An onion will work just as well. Run out of balsamic vinegar? No problem. Skip this step or use a red wine vinegar instead. If you prefer spinach over arugula, use it! Folks, this salad is versatile. The purpose of this salad is to remind you that a quick side dish can be delicious AND full of quality ingredients. It doesn't have to be frozen or from a box. Before you head to the store this week make a quick inventory of your kitchen. Is there a green in your fridge? Do you have a versatile vinegar and olive oil? Is there at least two onions and two lemons? Is there quality cheese? If not, add it to your list. When you walk the aisles of the store enjoy the delicious variety of the oils and vinegars, the colors of the produce section and the sea of cheese options. Grab a sample or two as well, there's always something tasty to try at Market Street... and they're always happy to share! So let me rephrase that first question. Do you keep a stocked pantry? You should, and make sure you include arugula.   Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients:  6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions:  1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Read More

Tomato and Burrata Panzanella

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. However, some days I want more than just veggies in my salad and on those days I'm thankful I know the joys of panzanella -- Italian bread salad. If you're thinking crouton let me redirect your mind. I'm talking bite-sized crusty Italian bread tossed with a variety of ingredients or flavors.The bread is the star of the panzanella show and the veggies are just the extras. Recently, I was inspired to whip a summer bread salad when passing through the bakery at Market Street. The friendly bakers were busy arranging freshly baked loaves and the temptation was too great.I was torn between the sourdough and the organic Italian loaf, so the natural solution was to grab both. And conveniently located right below the loaves of freshly baked bread was a variety of exceptional olive oils and vinegars, perfect for my highly anticipated dinner salad. At this moment I instantly knew I needed mozzarella, tomatoes and basil to finish of the panzanella so off I went to grab some ciliegene (small mozzarella balls) from the glorious cheese haven at Market Street.Hold up. Change of plans. As I was reaching for the fresh mozzarella I paused. There it was, an ample supply of burrata. How in the world have I missed this delicious extravagant cheese with all my trips to Market Street's cheese department? Burrata would be the cherry on top of this dish, because burrata is cheese heaven. Let me explain. Burrata is fresh mozzarella with a surprise inside---cream and more cheese. When sliced in half there is a cheesy buttery goodness that flows from the burrata ball. It's perfect on pizza and all sorts of pasta… and in that instant I knew it was going to be even better in my panzanella come dinner time.I couldn't think of a more perfect salad to add to my list of summer no cook meals-- toasted crusty Italian bread, covered in red wine vinegar and then tossed with tomatoes, burrata, basil and olive oil. Summer salad at its finest. Tomato and Burrata Panzanella    Ingredients 4 cups Italian bread, crust removed and cubed 2 tablespoons red wine vinegar 2 cups seeded and diced tomatoes 20 basil leaves, chopped 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 4 2-ounce burrata balls, quartered  Instructions 1. Turn the broiler on to 500 degrees. 2. Place the cubed bread on a rimmed baking sheet and place in oven. Broil for 1 minute. Remove and stir the bread to prevent burning. Place back into the oven and broil for 1 minute. 3. Place the toasted bread into a bowl. Evenly coat the bread with the vinegar and let sit for 10 minutes. 4. Add the tomatoes and basil leaves to the bread. Toss with the olive oil. 5. Evenly sprinkle the kosher salt on top of the salad. Toss well to make sure the salt is distrusted evenly. 6. Add the burrata to the salad and stir. 7. Serve immediately. Read More

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

This recipe for baked apple pork chops with green beans is a quick and easy meal that combines so many delicious fall flavors. A change in seasons brings a whole new assortment of fresh fruits and vegetables. This include grapes, pears, butternut squash, turnips and new crop apples! If you’re looking for a little inspiration and a great way to enjoy crisp and sweet new crop apples, this recipe has everything you’ll need to satisfy your cravings. Apples are obviously a great option for snacking and a great addition to any lunchbox because they provide important fiber, vitamins and minerals, but they also make a great, healthy addition to your dinners. A 2013 study by Harvard School of Public Health found that people who eat apples regularly had a 23% reduced risk of developing Type 2 Diabetes. Apples are also considered to be low on the glycemic index which measures how different foods impact blood sugar levels. This means that a medium sized apple can have lasting positive effects on your blood sugar levels. So, an apple a day really does keep the doctor away! Apples are only part of what makes this recipe healthy and delicious. It also includes a good source of lean protein. Including 25-30 grams of lean protein in each meal will help keep you full and satisfied longer throughout the day. Quick, easy and healthy - pretty much everything you could need from a family dinner! Baked Apple Pork Chops and Green Beans   Ingredients: • 4 tablespoons olive oil, divided • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick • 1 tablespoon chopped fresh sage • Kosher salt and freshly ground black pepper, to taste • 16 ounces green beans, trimmed • 3 cloves garlic, minced • 2 tablespoons unsalted butter • 2 apples, peeled, cored and sliced • 2 tablespoons brown sugar • 1/4 teaspoon ground cinnamon • Pinch of nutmeg • 3 tablespoons maple syrup • 2 tablespoons chopped fresh parsley leaves   Directions: 1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 2. In a large skillet over medium high heat, add 1 tablespoon olive oil. Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes. 3. Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.  Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 145 degrees F, about 12-15 minutes. 4. Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes. Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired. Read More

The Teal Pumpkin Project

What is the Teal Pumpkin Project? The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats are not safe for children with these life-threatening food allergies. The Teal Pumpkin Project is designed to promote safety, inclusion, and respect of individuals managing food allergies. Why teal? This is the color of food allergy awareness. How to Participate:  By placing a Teal Pumpkin on your porch you are letting friends, family and neighbors know you have non-food and/or food allergy friendly treats available. You can purchase a painted Teal Pumpkin at Market Street, paint your own with one of Market Street’s teal pumpkin painting kits or simply print and place a sign on your front door. Click and print the downloads below! Download Now Download Now  Non-food treats provide a safe, fun alternative for children with food allergies and for other children, such as those with diabetes or celiac disease, for whom candy may present a problem. However, there are a few considerations when choosing which non-food items to hand out. Some non-food items still contain food allergens, such as some brands of moldable clay or play-doh, which may contain wheat. Also, try to choose latex-free items for those with latex allergies. You are more than welcome to still pass out candy, just do it safely by keeping the candy and non-food items in separate bowls. You can ask trick-or-treaters if they have any food allergies, or simply give them a choice of which treat they would like. It's easy to get started! Market Street has a great selecton of both non-food treats and allergy-friendly food treats that you can have on hand this Halloween. Check out some of our favorite ideas below or download the full shopping list here. Non-Food Treats: -Black spider rings -Halloween games and books -Neon stretch skeletons -Martian or witch fingers -Plastic fang whistle -Skeleton warrior figures -Vampire teeth -Halloween tatooos -Halloween pencils -Disc shooters -Glow in the dark sticky eyes   Allergy-Friendly Food Treats: The following products are free of the top-8 allergens (dairy, egg, soy, wheat, peanut, tree nut, fish and shellfish). But remember, ALWAYS check the label for the allergies you manage! -Enjoy Life Bars (Smores, Cinnamon Bun, Chocolate Sunbutter, Cocoa Loco Chewy, Caramel Apple, Very Berry, Milk Chocolate Crispy Rice, Boom Choco Boom Dark Chocolate) *Note: All Enjoy Life products are free from the top 8 allergens - Stretch Island Fruit Leather (Apricot, Apple, Grape, Raspberry, Cherry, Strawberry -Fruigee Organic Fruit Snack Pouch (Kalefornia Grape, 24 Carrot Orange) -Skinny Pop Halloween Multi Pack -Applesauce (Knudsen, Santa Cruz) - Honest Tea Juice Pouches (Tropical Tango, Goodness Grapeness, Super Fruit Punch, Berry Lemonade, Appley Ever After) -Boxed raisins, clementines, lunch box apples and oranges Read More

Winter Citrus Salad with Honey Lime Dressing

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I spy with my little eye something round in the Market Street produce department. I spy with my little eye something orange, yellow and green. I spy with my eye something I look forward to every winter season— that which is beautifully colored and bursting with juicy flavor. You’re correct! I spy winter citrus that’s waiting to be bundled up and taken home to be made into a delicious healthy treat. I love winter. It’s my favorite season not only because of the lower temperatures and celebratory holidays, but also because of the flavorful fruit. It is a season of apples and citrus. A walk past the fruit stalls at Market Street in January is in itself a celebration of winter fruit-- it’s bursting with colors and fresh scents of citrus. Fresh citrus bursts with flavor and is incredibly versatile in the kitchen. Wondering what can be done with ripe citrus besides peel and eat it? Let me help. Use the: zest for dressings, marinades, or custards juice to flavor cocktails, syrups or desserts entire citrus as an aromatic when roasting poultry, fish or even mulled wine and ciders. as a centerpiece when decorating a table or side tables I’m pretty sure you’ve got the gist of the greatness of citrus. Winter citrus is not only tasty but it’s also versatile and waiting to be utilized in your kitchen. I propose using the citrus in such a way that showcases the best elements of each variety AND creates a stunning showpiece. I give you the Winter Citrus Salad. Slice the selected varieties of citrus, arrange in a pattern and drizzle with a homemade of dressing that combines the tartness of fresh lime juice with the sweetness of lemon zest and the stickiness of organic raw honey. Stir in organic mint leaves and serve. Plan to add another celebration to your winter calendar this year— Citrus Season. Winter Citrus Salad with Honey Lime Dressing   servings vary Author note: There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.   Ingredients Oranges Grapefruit Mandarins Tangerines Lemon Limes pomelos (if available) honey lime dressing (recipe below)   Directions 1. Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing. 2. Serve chilled or at room temperature.   for the Honey Lime Dressing Ingredients 2 tablespoons honey juice of 1/2 a lime zest of 1 lemon pinch salt 2 tablespoons fresh mint leaves, finely chopped   Directions 1. Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature. Read More

Smoked Salmon and Horseradish Baguette

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too. Now that’s a happy trio especially if it revolves around food. Which it does. One of my favorite finds at Market Street is smoked salmon. Found by the fish monger, this salty, cured fish can be found packaged and ready to go. It’s versatile, full of flavor and requires no cooking. A few of my favorite ways to use it is to: 1) dice it and put it on salads 2) puree it and create a dip 3) gently fold to place on toast So many options…and the one that I’m directing you to today rests with #3. Smoked Salmon Crostini is so full of classic flavor combinations and cooking ease that you’ll want to give it a go ASAP. How can I make this happen, you ask? Simply fold in a spoonful or two of prepared horseradish (found in the produce section!) into cream cheese. Stir in lemon zest, a bit of salt and a splash of vinegar. Stir and you’re good to go. Give a healthy smear of this amazingly flavorful cream cheese concoction on a few slices of Market Street’s toasted bakery French baguettes (they’ll slice it for you if you ask—so helpful!), top with a bit of smoked salmon and a few mint leaves. You’ve got yourself some fancy, delicious and EASY crostini that is perfect for almost any occasion. And if you’re wondering where exactly you can use this easy and oh-so-tasty recipe, let me help you out: 1) brunch (don’t forget the mimosas!) 2) packed lunch (lunch doesn’t have to be sad, this will make it a delight) 3) dinner date at home (serve with something bubbly) 4) baby/wedding showers (because the color POPS…think bright pink and green) 5) appetizer to Easter lunch (don’t forget, the horseradish cream can be made in advance) Hopefully this will become your signature trio that everyone, including yourself, looks forward to you sharing. Smoked Salmon and Horseradish Baguette Yields: Servings Vary Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.    Ingredients 8 ounces cream cheese 1/4 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 cup prepared horseradish zest of one lemon french baguette fresh mint    Directions 1) Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes. 2) In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine. 3) Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.     Read More

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Easy & Light Lemon Ice Cream

Dietitian Spotlight: Steak and Cheese Wraps

Teal Pumpkin Project

Arugula Salad

Tomato and Burrata Panzanella

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

The Teal Pumpkin Project

Winter Citrus Salad with Honey Lime Dressing

Smoked Salmon and Horseradish Baguette

10 Information Results For Tell us how we are doing

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Easy & Light Lemon Ice Cream

Dietitian Spotlight: Steak and Cheese Wraps

Teal Pumpkin Project

Arugula Salad

Tomato and Burrata Panzanella

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

The Teal Pumpkin Project

Winter Citrus Salad with Honey Lime Dressing

Smoked Salmon and Horseradish Baguette

Company Information

Guest Services

Resources