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Pumpkin in Unexpected Places

Tags: easy dinner, pumpkin, pumpkin pasta, market street, registered dietitians

Wednesday, September 30, 2015 9:30:00 AM

October brings about thoughts of cooler weather, falling leaves, and of course, pumpkins!

Pumpkins can be a favorite of dietitians due to the high amount of vitamin A and fiber in a small amount of calories. From a botanical point of view, pumpkins are a fruit since it’s the part of the plant that develops from a flower and contains seeds. From a cooking point of …
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Strawberry Basil Grilled Cheese with Red Pepper Jelly

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket White, Color Your Basket Brown

Wednesday, April 6, 2016 9:30:00 AM

The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and …
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Overnight Lemon Garlic Potato Salad

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Brown, Color Your Basket White

Wednesday, April 20, 2016 9:30:00 AM

The end of April is fast approaching and we can’t conclude our white and brown month without talking about the ever popular starchy vegetable - the potato. Did you know that potatoes are the number one vegetable in the American diet? According to the USDA, the average American eats around 48 pounds of potatoes per year, and only half of that is fresh potatoes. To take …
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A Pleasant Little Christmas Menu

Tags: market street, A Pleasant Little Kitchen, Christmas Recipes

Wednesday, December 21, 2016 4:43:00 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.

Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies.

Since this exact meal was cooked a few weeks prior, it's not surprising …
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Gnocchi with Creamy Tomato Sauce and Arugula

Tags: market street, APLK, Meatless Recipes

Friday, March 3, 2017 4:06:00 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.

Italian food cravings generally involve pasta.

Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food.

What about …
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Dietitian Spotlight: Spaghetti Carbonara

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

Tuesday, March 21, 2017 11:58:34 AM

Continuing with our goal of “Building A Better Meal”, this month’s theme is “Building A Better Global Meal”. What a better way to assemble some global flare than by taking some cues from Italy. Spaghetti carbonara is a typical Italian staple that tastes anything but typical.

For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a …
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Granny's Cherry Tarts

Tags: market street, APLK, Cherry Recipes

Tuesday, May 16, 2017 12:06:00 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.

There was always a sweet bite waiting for us upon arrival at Granny’s house.

Most of the time it would be chocolate chip or short bread cookies in the large glass jar that lived on the countertop. Other times there would be a sheet pan …
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Sheet Pan Gochujang Chicken and Broccoli

Tags: A Pleasant Little Kitchen

Monday, May 21, 2018 11:15:00 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.

Feeling the need to branch-out a bit with your weeknight dinner routine? Then let me introduce you to gochujang.

Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite …
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Braised Stuffed Onions

Tags: A Pleasant Little Kitchen, Onions, Side Dishes

Thursday, November 14, 2019 10:00:00 AM

BLOG: Braised Onions

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

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

Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until …
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Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Green, weight management, Hatch Chile Fest

Wednesday, August 3, 2016 9:30:00 AM

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1⁄2 cup serving! Green chile peppers provide well …
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Pumpkin in Unexpected Places

October brings about thoughts of cooler weather, falling leaves, and of course, pumpkins!   Pumpkins can be a favorite of dietitians due to the high amount of vitamin A and fiber in a small amount of calories. From a botanical point of view, pumpkins are a fruit since it’s the part of the plant that develops from a flower and contains seeds.  From a cooking point of view, it’s a vegetable since it’s less sweet.  From a nutritional standpoint, it’s loaded with some great nutrients.  Pumpkin is a great source of beta carotene (which gives pumpkin its orange color).   That beta carotene is important for helping our skin stay youthful and help prevent some cancers.  It can also be converted into a form of Vitamin A which helps with eyesight.  While fresh pumpkin is great for you, don’t forget that canned pureed pumpkin can also provide all of these benefits.   Many people want to put that pumpkin into a pie – which is delicious- but how about using it in an unexpected and healthier way? Pumpkin can help give some creaminess to dishes without adding extra fat and calories.  In the dish are making today, we will use the pumpkin to make a thick and delicious sauce for some pasta.  The bonus is we will make it all in one pot!   Here are the ingredients you will need: One Pot Creamy Pumpkin Pasta Yield: 4 servings Ingredients: 2 tablespoons olive oil 1/2 medium onion, chopped small (about 1 cup) 3-4 large cloves garlic, peeled & minced (about 2 tablespoons) 8 ounces linguine pasta 4 cups vegetable or chicken broth 1 cup pumpkin puree 1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side) 1/2 teaspoon ground nutmeg 1/8 teaspoon crushed red pepper flakes (or more or less to taste) 1 teaspoon kosher salt plus more to taste 1/4 teaspoon freshly ground black pepper plus more to taste 1 (4-ounce) log fresh goat cheese 1 small bunch parsley, chopped Directions: In a large pot, heat the olive oil; add the onion, then garlic cook for 2-3 minutes or until onion begins to get translucent. Add all remaining ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large pot. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits). Stir and taste. Add additional salt and pepper if desired. Divide between bowls and sprinkle parsley over the tops.                                                    Adapted from Kitchen Treaty   Click here to watch our dietitian, Brenda Duby, make this dish.  Read More

Strawberry Basil Grilled Cheese with Red Pepper Jelly

  The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and are high in fiber. This recipe for Strawberry Basil Grilled Cheese with Red Pepper Jelly is the perfect combination of white and brown foods.    What’s better than a grilled cheese?! It’s simplicity and speediness is hard to beat. The crunchy, golden brown sides and warm, gooey cheese beckon even those with the best of resolve. But with an average sandwich containing close to 500 calories and 10 grams of saturated fat, it doesn’t make sense for those watching their waistline. With a few tweaks, enjoying a grilled cheese is still entirely possible. Here are some of the best ways to include grilled cheese without the post grilled guilt.   Include loads of flavor: It keeps your taste buds distracted. With sweet and spicy red pepper jelly or honey, juicy strawberries, fresh basil and peppery arugula your mouth will not miss that extra bit of cheese.   Include a variety of textures: from the chewy bread, soft cheese, smooth jelly and crunchy greens every bite will be an adventure. TIP: to avoid “frying” your grilled cheese in a pan of butter, use a panini press or place another pan on top of your grilled cheese to get that satisfying crunch without the extra calories.   Include a rainbow of colors: You’ve heard it before, we eat with our eyes. This month our goal is to help you Color your Basket white and brown. We’ve got that covered with the goat cheese and bread but adding a few pops of color can take a monochromatic meal and make it kaleidoscopic.   This gourmet grilled cheese meets all the criteria. Here’s to a delicious, colorful and figure friendly sandwich.    Strawberry Basil Grilled Cheese with Red Pepper Jelly Ingredients: Yield: 3 sandwiches   1 (4-oz) goat cheese, feta cheese or queso fresco, softened 6 whole grain bread slices 4 ½ teaspoons red pepper jelly or honey ¾ cup sliced fresh strawberries 15 large fresh basil leaves 1 1/2 cups fresh watercress, arugula or spinach Salt and pepper to taste   Directions 1)Spread goat cheese (or cheese of choice) on 1 side of 3 bread slices. 2)Spread pepper jelly (or honey) on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 3) Sprinkle with salt and pepper to taste. 4) Top with remaining bread, goat cheese sides down.  5) Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.   Read More

Overnight Lemon Garlic Potato Salad

  The end of April is fast approaching and we can’t conclude our white and brown month without talking about the ever popular starchy vegetable - the potato. Did you know that potatoes are the number one vegetable in the American diet? According to the USDA, the average American eats around 48 pounds of potatoes per year, and only half of that is fresh potatoes. To take it one step further, the majority of potatoes are eaten in the form of deep-fried french fries. These statistics are shocking and have greatly contributed to potatoes developing a bad reputation, especially for people controlling their blood glucose levels.    The dietitians have decided it is time to debunk some of the myths associated with potatoes and discuss how they can actually be included in most healthy diets, even a gluten-free diet! Potatoes are naturally gluten-free and provide important vitamins and minerals required for the body to function properly. Sometimes foods like potato salad can be off limits for people with Celiac Disease because of hidden gluten in products or cross contamination during the manufacturing or preparation process. This new take on potato salad is naturally gluten-free and is a great option for people with Celiac Disease. The swap of dijon mustard for mayo provides great low-calorie flavor as well, perfect for those who are watching their waistline!     We hope this recipe is a breath of fresh-air for our guests, especially with picnic season quickly approaching. You can take this salad to your next family barbecue, party, or simply have it for dinner this weekend! The great thing about this recipe is that you can do preparation the day before. Plus, if you cook potatoes, store them in the refrigerator for 24 hours, and then simply reheat them, the glycemic index is lowered from high to low or moderate. This is a great technique for people watching carbs or blood sugar levels. You can also maximize the nutrients you receive from garlic by chopping, dicing, mincing, or crushing garlic and letting it sit for 10-15 minutes prior to cooking with it. This allows you to retain ALL the nutrients available! In addition to the fact that it's delicious, these wonderful health benefits are extra reasons why you should give this recipe a try. Potatoes might have developed a bad reputation in the nutrition world, but we hope we've changed your outlook a little bit. You can still enjoy potatoes in a well-balanced diet - they are a great way to Color Your Basket white and brown this month!    Overnight Lemon-Garlic Potato Salad Ingredients: 1 1/2 pounds new potatoes 1 1/2 pounds sweet potatoes 2/3 cup olive oil 2 teaspoons lemon zest 1/4 cup fresh lemon juice 3 garlic cloves, minced 1 tablespoon Dijon mustard 1 teaspoon freshly ground pepper 1/2 cup chopped lightly salted, roasted pecans 1/4 cup chopped fresh basil   Directions 1) Cut into 1/4-inch-thick cubes. Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes. TIP: to lower glycemic load, let the cooked potatoes sit overnight in your refrigerator.  2) Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.  3) Toss the potatoes with olive oil mixture; sprinkle with pecans and basil.     Recipe from SouthernLiving.com   Read More

A Pleasant Little Christmas Menu

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies. Since this exact meal was cooked a few weeks prior, it's not surprising that it's missing the labor of love that goes into Thanksgiving. It moves down on the priority list when gifts and other Christmas festivities are being planned. Growing up we spent many a Christmas in east Tennessee. It is a memory I treasure. However, the moment that always stands out isn't Christmas day...it is the Christmas Eve ritual. A big breakfast in the morning, followed by no lunch (or light snacks for us little ones) and then a most memorable dinner at Aunt Linda's house. This was not a sit-down dining event. It was a mill-around-and-gather meal from a variety of the tastiest finger foods one could imagine. The rooms were filled with love, warmth and some of my most favorite people. We gathered in the living room when Uncle Curt began to play the guitar, dulcimer or harmonica. He lead us in merriment and we joined in carol singing. Mugs of Christmas wassail filled many hands. This Christmas Eve celebration filled my soul so much that it never left space for me to remember what we ate on Christmas day. When given the opportunity to host Christmas for the first time I stepped outside the box. It was not going to be Thanksgiving Repeat. I wanted to own the Christmas meal like my dear aunt who put her stamp on Christmas Eve. My first Christmas dinner involved a salt crusted tenderloin. There was no turkey or ham. Sides included a ginger and garlic infused creamed cabbage and mashed potatoes with caramelized onions. Mulled wine was passed out to open hands. The whole meal was a hit and was even praised for being a nice break from a turkey dinner. It was a success and I felt like I had a new tradition: to be non-traditional. Christmas dining is an opportunity to depart from Thanksgiving Repeat and to look for adventurous recipes. Make it fun. Make it your own. This year, I'm not hosting Christmas Day. Christmas Eve morning will belong to my small family of four. It will be non-traditional...starting with my new cow plates purchased at Market Street’s Dish Department and coffee cake muffins. This year, add one new item to your Christmas meal...or if you're daring, six. A Pleasant Little Christmas Menu Mulled Wine Arugula, Goat Cheese and Proscuitto Puff Pastry Roasted Beets with Goat Cheese and Cilantro Arugula Orange Manchego Salad Beer Braised Short Ribs Dark Chocolate Ice Cream Mulled Wine This drink is a cinch to make and takes little effort. Have fun with what you use to add flavor to the wine. Don't forget to check out Market Street's wonderful selection of wine and the benefits of joining its Wine and Beer Club (click here to read more). Prosciutto Puff Pastry Pick up some pre-made puff pastry from the freezer section at Market Street and then meander to the cheese and meat section. There's a wonderful selection of Italian cured meats to choose from if you are looking to substitute prosciutto. This recipe can be prepared half a day in advance and then baked before serving. Arugula Orange Manchego Salad By December, citrus is in full swing and this salad embraces this delicious season. It is the perfect light side dish to serve alongside the puff pastry, beets and short ribs. Roasted Beets This recipe will catch your diners off guard in a delicious way! Beets are not only tasty but they also offer a purple color that will make every plate pop. Give beets a chance. Beer Braised Short Ribs These bad boys cook low and slow, perfect for a holiday gathering. It can also be made two days in advance and gently reheated in the oven. This recipe is easily doubled.   Dark Chocolate Ice Cream Beautiful and decadent. Enjoy making this dessert with your family a few days before serving. Add a variety of toppings like peppermint, cookies and sprinkles to make this a fun sweet holiday treat!     Recipes:    Mulled Wine Author note: The beauty of mulled wine is that you can be creative with the flavors you add. Choose from star anise, cloves, cinnamon sticks, all spice to an arrangement of herbs and other spices. Have fun and don’t forget a splash (or two) of liquor at the end.   Ingredients:  1 bottle red wine (I prefer an Old Vine Zin) 1/2 teaspoon whole cloves 1/3 cup sugar 1 bay leaf 1 vanilla bean, sliced open 2 cinnamon sticks 2 rosemary sprigs 2 strips of lemon peel (about 3 inches), 3 strips of orange peel (about 3 inches), brandy, rum or whiskey to top   Directions:  1) Combine all ingredients except whiskey, into a large saucepan. Warm through gently for 15-17 minutes. Serve warm with a splash or two of brandy.   Prosciutto Puff Pastry   Ingredients: 1 package of puff pastry, thawed 4 ounces crumbled goat cheese 8 ounces shredded monetary jack 12 ounces thinly sliced prosciutto, 6 cups arugula 1 egg   Directions: 1) Heat oven to 400 degrees 2) Spray bottom of 9 x 13 glass baking pan with cooking spray. 3) On a floured surface roll out one the puff pastry sheets. Lay one of the puff pastry inside the pan. 4) Evenly spread both cheeses on top of the puff pastry dough. 5) Halve the prosciutto pieces (hot dog style) and then scrunch into bite sized balls. Add the prosciutto in evenly spaced rows until there is no more prosciutto. 6) Top the prosciutto with arugula. 7) Roll out the second sheet of puff pastry. Cover the arugula. Try to seal the ends of the puff pastry, however if you can’t that’s okay. Remove excess dough. 8) Place in the fridge and let the dough chill for about 15 minutes. 9) Meanwhile, beat the egg in a small bowl. Brush the the top layer of the puff pastry dough with the egg wash. 10) Place in the oven and cook for 20-23 minutes or until the puff pastry is golden brown and puffy. 11) Serve warm.   Arugula Orange Manchego Salad   Author note: To make this salad ahead of time, slice the toppings and place in an airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.   For the Salad 1 7 ounce bag of arugula 1/4 cup fresh basil, chiffonade (and more for topping) 3/4 cup shallots, thinly sliced 3/4 cup manchego slices (used with a vegetable peeler) 1 orange, quartered and thinly sliced Basil-Orange Sherry Vinaigrette   Directions: 1) In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss. 2) Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.   For the Vinaigrette 2 garlic cloves, rough chopped 2 shallots, rough chopped 1/2 teaspoon kosher salt 2 large basil leaves, chopped 2 tablespoons sherry vinegar zest of 1 orange 5 tablespoons fresh orange juice 3 tablespoons extra-virgin olive oil   Directions: 1) In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed. 2) Combine the vinegar, orange zest, orange juice and stir well. 3) Slowly add the oil to the mixture in a steady stream,  whisking constantly. 4) Place in an airtight container.   Roasted Beets   Ingredients: 3 cups beets, peeled and diced into bite sized pieces 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 2 cups radishes, sliced (save the leaves) juice of 1 lime 1/4 teaspoon red wine vinegar 1/4 cup chopped cilantro leaves, plus more for topping 1/4 cup chopped radish leaves, plus more for topping 2 ounces goat cheese, plus more for topping   Directions: 1) Heat oven to 400 degrees. 2) In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. 3) Place on a rimmed baking sheet and roast for 20 minutes. 4) Toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. 5) After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. 6) Roast for an additional 20 minutes, stirring after 10 minutes. 7) Remove from the oven, spritz the vegetables with lime juice and vinegar. Then add the cilantro and radish leaves. Stir. 8) Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.   Beer Braised Short Ribs   4 1/2 pounds bone-in short ribs 3 teaspoons kosher salt 2 tablespoons canola oil 1/2 cup shallots, chopped 1/4 cup carrots, chopped 2 garlic cloves, crushed 2 tablespoons tomato paste 2 12-ounce bottles of light amber beer 1/4 cup brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 2 bay leaves   Directions:  1) One hour before cooking, remove the meat from the fridge. 2) Heat the oven to 350 degrees. 3) With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides. 4) In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches. 5) Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes. 6) Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked. 7) Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well. 8) Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway. 9) Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven. 10) Cook for 3 hours. Serve warm.   Dark Chocolate Ice Cream   Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream.   Ingredients: 1 1/2 cup heavy cream 1 1/2 cup whole milk 2 teaspoons vanilla extract 6 egg yolks 3/4 cup sugar 1/2 cup dark chocolate cocoa powder   Directions: 1) 24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions. 2) In a small sauce pan, heat the cream, milk, vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and not to let it boil. 3) After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes. 4) Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. 5) Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. 6) Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours. 7) Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. 8) Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Read More

Gnocchi with Creamy Tomato Sauce and Arugula

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Italian food cravings generally involve pasta. Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food. What about gnocchi though? This billowy dumpling sometimes gets left out of the mainstream Italian game and that’s unfortunate. Gnocchi are Italian dumplings. My favorite variety is made from a combination of flour and potato. Sometimes cheeses and herbs are included in the ingredients. They are delightful and need to be readily stocked in your pantry because: They take just a COUPLE of minutes to cook. The dumpling are filling and easily dressed (sometimes all it takes is some browned butter and chopped sage leaves). They lend itself to being a more “fancy” meal but are actually easier to prepare than dried pasta (which is hard to believe, but true). One of my favorite ways to eat gnocchi is with homemade tomato sauce, Pecorino Romano and chopped arugula. It is a meal that requires minimal effort for a high end result. To make the sauce, combine crushed tomatoes, diced onion, kosher salt, dried oregano and butter. Once the ingredients have simmered for 15 minutes, add an optional dollop of mascarpone for an extra creamy touch. Meanwhile, add the gnocchi to boiling water. After two minutes, they float to the top. Remove the gnocchi, dump the water and then put the gnocchi back into the pan with the cheese and arugula. Stir. Add the sauce. Stir some more. Now smile. This decadent meal took only minutes to prepare and is now a staple for your kitchen. Shopping for this recipe is just as easy as cooking it. When collecting the ingredients at Market Street you don’t have to wander far. On the way to the produce section to pick up the pre-washed arugula and local Texas onions, snag the mascarpone, pre-grated pecorino romano and gnocchi (it’s tucked between the cured meats and imported cheeses).   Hopefully there’s unsalted butter and kosher salt stocked in your pantry. No biggie if not, a stroll through Market Street is always tasty - you never know what delicious samples there will be to enjoy. On your way to check-out, grab a box of diced tomatoes and then you’re golden. Next time you’re craving Italian, think of gnocchi with creamy tomato sauce and arugula. It’s filling, comforting and fancy. Oh, and don’t forget the crusty bread from the Market Street bakery—it’s kinda the cherry on top.   Gnocchi with Creamy Tomato Sauce and Arugula Author note: Spinach can also be used to substitute the arugula. Be generous with the amount of arugula added to the gnocchi. Parmesan can also be substituted for the Pecorino Romano. Toasted pine nuts are a delicious topper for this meal.   Ingredients:  1 17.5 ounce package of gnocchi 1 28 ounce can of diced tomatoes 1/4 cup diced onions 3 tablespoons unsalted butter 1 teaspoon dried oregano 1 1/2 teaspoon kosher salt 2 tablespoon mascarpone cheese 1/4 cup pecorino romano, grated Organics arugula, chopped   Directions:  1) Bring a medium saucepan of water to boil. 2) Meanwhile, combine the tomatoes, onions, butter, oregano and salt into a saucepan. Bring to a simmer and cook uncovered for 10 minutes. 3) Add the mascarpone to the sauce, and stir. Continue to cook for 5 minutes. 4) Add the gnocchi to the boiling water. Once it floats to the top, remove the gnocchi and set aside in a bowl. 5) Discard the water from the pan and add the gnocchi back into the pan. Add the pecorino and chopped arugula to the gnocchi. Stir. 6) Top with the creamy tomato sauce. Stir and serve warm. Read More

Dietitian Spotlight: Spaghetti Carbonara

Continuing with our goal of “Building A Better Meal”, this month’s theme is “Building A Better Global Meal”. What a better way to assemble some global flare than by taking some cues from Italy. Spaghetti carbonara is a typical Italian staple that tastes anything but typical. For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a rich bacon flavor and the Parmesan cheese helps balance out the boldness of the pancetta. Pancetta and Parmesan go together like Venice and gondola rides. By adding eggs to the recipe, it makes the sauce creamy and full-flavored, while also providing a protein source which helps your body build and repair tissues. Protein also helps to keep you feeling full and satisfied long after you’ve polished off this delectable dish. Garlic is another common ingredient of Italian cuisine. The Early Romans even used the savory flavor of garlic to spice up their dishes. There is a lot more to garlic than people probably know. Garlic is a member of the onion family and is packed with nutritional benefits. It has many antioxidant properties and can even help with reducing blood pressure, lowering the risk of heart disease and preventing colds. The antioxidants will reduce the risk of developing chronic diseases like cancer, Alzheimer’s and dementia. To further extend the health benefits of garlic, let it rest about 10 minutes after chopping before you cook them. Another staple of the Mediterranean region is wine. While you may traditionally hear that red wine has all the health benefits, white wine is often overlooked. Both wines contain flavonoids which are powerful antioxidants. White wine can also help with heart health. Plus, cooking with wine adds another dimension of flavor. To enjoy wine and still receive the health perks, only one glass a day is needed. Excessive alcohol intake can actually have a reverse effect on your health. So just sit down and relax. Enjoy this flavorful, hearty meal and the company of your loved ones like the Italians do.   SPAGHETTI CARBONARA INGREDIENTS: 2 large eggs 3/4 cup grated Parmesan cheese, divided 1 cup frozen peas 8 oz sliced mushrooms 1/2 cup loosely packed chopped fresh basil 1/4 teaspoon freshly ground black pepper 6 ounces pancetta or bacon, chopped 2 large cloves garlic, minced 3 tablespoons olive oil 1/2 cup dry white wine 1 teaspoon kosher salt 3/4 pound spaghetti   DIRECTIONS 1) Put a large pot of water on to boil. Meanwhile, in a large bowl whisk together the eggs, 1/2 cup Parmesan, peas, basil and pepper. Set aside. 2) Heat olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until it is browned. Spoon the pancetta to the side of the pan and scoop out all of the pancetta grease except for about 1 tablespoon. Add the garlic and stir until fragrant- about 1 minute. Add the wine and mushrooms and cook until liquid is reduced by about half. Remove from heat and set aside. 3) When the water is boiling, add the salt and spaghetti. Boil pasta until it is al dente (slightly tender to the bite). Scoop out 1/4 cup of the pasta water and set aside (see tips below). Drain the pasta, then immediately add the pasta to the bowl with the egg mixture. Toss to coat the pasta with the egg mixture and incorporate those ingredients throughout (the heat from the pasta will sufficiently cook the egg and melt the cheese). Add the pancetta mixture to the pasta and toss to combine. 4) Serve immediately. Sprinkle individual servings with the remaining Parmesan cheese and freshly ground black pepper. Read More

Granny's Cherry Tarts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There was always a sweet bite waiting for us upon arrival at Granny’s house. Most of the time it would be chocolate chip or short bread cookies in the large glass jar that lived on the countertop. Other times there would be a sheet pan chocolate cake. Or there would be the not-so-tempting jello fruit cocktail, that wouldn’t get eaten. On certain days, always based on Granny’s whim, there would be mini cherry tarts. They were small, and individual—perfect for her six grandchildren to gobble up. How fun was my grandmother? Each year when summer rolls around and the cherries start popping up at Market Street I always think back on those weekly visits to Granny’s and those sweet little cherry tarts. Knowing my grandmother, the cherries used for the pies were of the canned variety. She didn’t use fresh because access to fresh cherries was limited. I, on the other hand, do have access to great produce at Market Street and intend to utilize it. I’m bringing a recipe from the past back to life. Going through my grandmother’s recipes I couldn’t find one for cherry filling. More than likely her cherry filling recipe came from the back of a can. I’ll have to wing it. It shouldn’t be that hard though. Cherries, sugar, vanilla and something aromatic, maybe a cinnamon stick? Combine all ingredients into a saucepan, let boil and reduce. Essentially this concoction is cherry jam. It could be spread on biscuits, placed on top of ice cream or used in a peanut butter and jelly sandwiches. While the VIP pastry shells bake, whip up a batch of vanilla whipped cream-- one of my staple recipes. Once the cherry filling is cooled and added into VIP pastry shells, top with whipped cream. It’s feels like being back at Granny’s house. Warm individual pies out of the oven waiting for little hands to grab and devour. I’m thankful my grandmother had a heart to fill us with homemade treats. She was intentional about loving her grandchildren in so many ways—and one of those were with baked goods.    Cherry Tarts for the filling Ingredients    3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   Directions 1)In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge.   for the whipped cream Ingredients cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions 1) Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl. 3) With an electric mixer whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use.   for the tarts Ingredients pastry shells cherry filling whipped cream   Directions 1) Follow the pastry shells baking instructions. Let cool. 2) Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled. Read More

Sheet Pan Gochujang Chicken and Broccoli

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Feeling the need to branch-out a bit with your weeknight dinner routine? Then let me introduce you to gochujang. Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite ingredient of mine and I want to pass this excitement on to you. Not sure how to use this ingredient? No worries, I’ve got you covered. Gochujang Chicken and Broccoli is the perfect dinner to incorporate this spicy Korean condiment. Take a quick jaunt down Market Street’s abundant International Aisle and you will find a selection of Asian ingredients. Pick up the gochujang, soy sauce, rice wine vinegar and some sesame oil and you will have begun to stock your pantry with flavor-packed Asian ingredients to create delicious homemade Korean food. Sheet Pan Gochujang Chicken and Broccoli is essentially a one pan wonder. Add chicken, broccoli, red bell peppers, onions into a large bowl and then toss with delicious gochujang sauce. Pop it into the oven let it cook for 35 minutes. Serve this simple and scrumptious Korean inspired dish over a bed of cooked jasmine rice. This recipe is one-of-a-kind and one of my new favorites not just because the flavors are so on-point but also because it is an easy meal to put together. Plus if you have a busy night ahead, it’s incredibly easy to prepare in advance. Once everything is prepped and placed on a baking sheet, just cover with foil and place into the fridge up to 24 hours before cook time. Easy, peasy. Don’t let the unfamiliarity of this word or ingredient deter you from pressing on to try something new. Gochujang is a trending food condiment that many home cooks are getting excited about. You can find this ingredient in the comfort of your local market Street. And my guess is that you’ll find yourself adding gochujang to many of your weeknight meals (like stir frys, grilled chicken, scrambled eggs and my personal favorite hot wings). Add this one-pan wonder to your weekly rotation next week. It will become a kitchen staple in no time. Sheet Pan Gochujang Chicken and Broccoli Serves 8   3 1/2 pounds chicken thighs and drumsticks (with skin on and bone-in) 1 pound of broccolini, woody ends and leaves removed 1-2 red bell peppers, seeds removed and thinly slice 1 onion, cut into bite-size chunks 9 tablespoons gochujang sauce 5 tablespoons soy sauce 1 teaspoon ground ginger 2 teaspoons sesame oil 2 tablespoons honey 4 teaspoons of rice wine vinegar cooked jasmine rice, for serving lime wedges, for topping chopped fresh cilantro, for topping   1) Heat the oven to 450 degrees. 2) Place the vegetables and chicken into a large bowl. 3) Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside. 4) Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on. 5) Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken. 6) Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees. 7) Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce. Read More

Braised Stuffed Onions

BLOG: Braised Onions Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until well softened and full of flavor.   Recently I have began to hollow out and stuff onions with mushrooms, bacon and rice. Then, these orbs are braised in an herb-infused chicken stock. While this delicacy slowly cooks in the oven, the house warms and the scent wafts through the house.   It’s food bliss. Even now, I’m longing to make this recipe over and over again—especially for Thanksgiving.  Braised Stuff Onions is an aromatic, comforting and beautiful dish that needs to be part of your holiday spread. Besides the deliciousness of this recipe, there are a few other reasons to put it on your festive menu.   Make-Ahead: The onions can be stuffed with the filling up to six hours before cook time. Easy to Reheat: Once cooked, the onions can be stored in the fridge and then gently reheated in the oven to serve again. Market Street and KitchenAid: The onions fit beautifully in the KitchenAid 11-inch fry pan that Market Street is offering through its Rewards Program. With 180 e-stickers this fabulous pan can become a part of your kitchen!   Thanksgiving needs Braised Stuffed Onions. You need Braised Stuffed Onions. It will brighten up the holiday as unique and classic dish—one that will probably be made with each passing year. Happy Thanksgiving and enjoy, my friends.   Braised Stuffed Onions Author note: This recipe is an extension of Richard Olney’s Braised Onions from his cookbook, Simple French Food. I added rice and a few different herbs to the recipe. This recipe makes enough filling for at least 6 onions. 4-6 sweet onions          3 tablespoons unsalted butter  1 cup bacon, cut into 1/4 inch pieces (lardons)  1 teaspoon kosher salt  8-10 sprigs fresh thyme 8 ounces mushrooms, finely chopped 1/4 cup arborio rice 1/4 cup panko breadcrumbs     1 1/2 cups low sodium chicken stock 2 bay leaves, torn in half           Cut a quarter off of the top of each onions (the bottom side should have the dried roots exposed). Peel the onions. Using a melon baller carefully scoop out the onion leaving a double wall of onion. Set aside. Finely chop two cups of the removed onion. Place 2 tablespoons of butter into a medium skillet along with the bacon, 2 cups of chopped onions, salt and 4 branches of thyme. Cook for 15 minutes over medium heat, stirring occasionally. Add 1 tablespoon of butter to the onion mixture and let melt. Add the mushrooms and rice to the mixture and cook for 5 minutes. Stir occasionally.  Remove from the heat and remove the thyme. Stir in the breadcrumbs and pour into a bowl.     Pour chicken stock into the skillet and add the 4 thyme springs and bay leaves. Place back onto the heat. With the onion mixture, stuff the onions 3/4 of the way full, lightly packing the filling with a spoon. Place the stuffed onions into the skillet. Bring the stock to a boil and cover. Place into the oven and let cook for 1 hour, basting the onions 3-4 times during the cooking process. Serve warm.            Read More

Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1&frasl;2 cup serving! Green chile peppers provide well over 100% of the recommended daily intake of vitamin C for adults. Vitamin C is an antioxidant that your body needs to synthesize collagen, promote wound healing and aid in the development of strong bones. A diet rich in this vitamin may also lower your risk of hypertension, cancer, heart disease and osteoarthritis. A ½ cup serving of chopped, raw green chile peppers contains nearly 30% of the recommended daily allowance of vitamin A for an adult man and 38% for a woman. Vitamin A is important for healthy hair, skin and eyes. It is also a vital nutrient for the synthesis of red blood cells, proper growth and development and supports the immune system. Combine the green chiles with spaghetti squash and you are boosting your intake of a wide variety of vitamins and minerals including potassium, manganese, B vitamins and more. Spaghetti squash also contains a fair amount of fiber, which may help in weight reduction as it will keep you fuller longer. With only 42 calories and 10 carbs in a 1 cup serving of cooked spaghetti squash, this vegetable is a great addition to any meal. This Hatch green chile chicken enchilada stuffed spaghetti squash recipe is a whole new take on enchiladas. You definitely won’t miss the tortillas or time spent rolling up the enchiladas when you make this low-carb, low-fat recipe. For those of you that are calorie-conscious, this provides a tasty and delicious meal without the guilt.        Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash Ingredients: 1 spaghetti squash 1 1/2 cups cooked shredded chicken breast 10 oz. can Hatch green enchilada sauce 1 green onion, thinly sliced 4 oz. diced Hatch green chiles 1/2 cup frozen corn, defrosted 1 tablespoon chopped cilantro (optional) 1/4 cup plain non-fat Greek yogurt 1/2 cup shredded sharp cheddar or Monterey Jack cheese (can use a combination of both)    Directions  Spaghetti Squash 1) Use a sharp knife to pierce the spaghetti squash in a few places to allow steam out when cooking. Make sure to pierce the squash all the way to the center. 2) Microwave for 5 minutes on high (100% setting); rotate 180 degrees and microwave for another 5 minutes until squash shell is soft to the touch. 3) Remove from the microwave and let it rest for 5 minutes to allow the squash to finish cooking inside. 4) Use a sharp knife to cut the squash in half, lengthwise. Sprinkle the inside with salt and pepper, and spray with cooking spray. Allow the squash to cool for about ten minutes. 5) Using a fork, gently scrape around the inside edge of the spaghetti squash to shred the pulp into strands and place them into a bowl. 6) Reserve the squash skins. 7) Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.   Green Chile Chicken Enchilada Filling 8) Preheat your oven to broil.  9) In a small saucepan over medium heat, stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken. 10) Once the mixture is warmed through, remove from the heat and stir in the Greek yogurt.  11) Pour the enchilada filling in with the spaghetti squash strands and stir together until combined. 12) Scoop the filling back into the spaghetti squash shells and top with the shredded cheese. 13) Place the spaghetti squash onto a foil-lined baking sheet and broil in the oven until the cheese is melted, then serve and enjoy! Read More

Pumpkin in Unexpected Places

Strawberry Basil Grilled Cheese with Red Pepper Jelly

Overnight Lemon Garlic Potato Salad

A Pleasant Little Christmas Menu

Gnocchi with Creamy Tomato Sauce and Arugula

Dietitian Spotlight: Spaghetti Carbonara

Granny's Cherry Tarts

Sheet Pan Gochujang Chicken and Broccoli

Braised Stuffed Onions

Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

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Pumpkin in Unexpected Places

Strawberry Basil Grilled Cheese with Red Pepper Jelly

Overnight Lemon Garlic Potato Salad

A Pleasant Little Christmas Menu

Gnocchi with Creamy Tomato Sauce and Arugula

Dietitian Spotlight: Spaghetti Carbonara

Granny's Cherry Tarts

Sheet Pan Gochujang Chicken and Broccoli

Braised Stuffed Onions

Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

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