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Breakfast Cookies

Tags: market street, APLK, breakfast

Tuesday, August 22, 2017 8:57:00 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.

Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's …
» Read More
Grilled Avocado with Fruit Salsa

Tags: market street, Market Street Registered Dietitians, Color Your Basket Green, Color Your Basket, Heart Healthy, Avocados, Green Foods

Wednesday, January 27, 2016 9:30:00 AM

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C …
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Baked Salmon with Garlic and Dijon

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow, Heart Healthy

Wednesday, June 15, 2016 9:30:00 AM

Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty …
» Read More
Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

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

Friday, March 10, 2017 3:06:00 PM

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with …
» Read More
Dietitian Spotlight: Breakfast Toast Strips with Yogurt Dip

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

Monday, September 11, 2017 2:12:56 PM

While we wish every morning was as calm and collected as a weekend morning, that’s just not the case. These breakfast toast strips can help make those crazy weekday mornings a little less chaotic. They’re super simple to make and can even be made beforehand and frozen for when you’re in a rush to get out the door.

Not only are they easy to make, but they have many essential …
» Read More
Macaroni and Cheese with Cherry Tomatoes and Basil

Tags: market street, APLK

Friday, June 23, 2017 1:36:00 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.

“Mama, can you make the mac and cheese like I like it?”

Done deal, little lady.

“Mama, can you make ME the mac and cheese like I like it?”

Absolutely, little man.

I don’t know about you, but some days I feel like a made to order …
» Read More
Thai Broccoli Rice

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 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.

Ricing veggies at home is as easy as, well, rice.

Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy.

If you’ …
» Read More
Hatch Green Chile Sliders

Tags: A Pleasant Little Kitchen, Hatch Chile Fest, Hatch Chiles

Thursday, August 9, 2018 4:10:00 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.

It’s time to slide into August with one of the tastiest Hatch chile bites there ever was.

Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden …
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A Pleasant Little Rotisserie Chicken Menu

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 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.

It’s a question I often hear, and one that I always have an answer for:

“What types of dinners can I make from a rotisserie chicken from the grocery store?”

My response is always the same:

You can make SO many meals at all kinds of …
» Read More
Red Meat and Heart Health Month

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, Red Foods, Heart Healthy

Wednesday, February 17, 2016 9:30:00 AM

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
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Breakfast Cookies

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's because they know what follows.Peanut butter and an array of their favorite toppings normally attend the oatmeal party. The pb and brown sugar is spooned into their bowl. They stir. Then all the toppings are placed in front of them, buffet style: raisins, bananas, chocolate chips and sometimes sprinkles if I'm feeling generous. Sometimes if I'm feeling extra-fun I place them in cupcake tins. They go bonkers for it.However there are weeks when putting together this somewhat simple meal seems too daunting.It's not fast enough! It takes too much time! I have to get ALL these toppings out? During these moments I’ve thought "I need an oatmeal cookie. One that contains all these pieces balled up together so I can just toss them to my kids and still know I've given them a hearty breakfast.After multiple instances of wishing I had made oatmeal cookies and had a stash stored in the pantry and freezer I finally bit the bullet. Okay. I'll bake. Thankfully this didn't require a trip outside my house. I had everything in my kitchen...including the over-ripe bananas.Out comes the stand mixer and all the measuring cups. The kids pull up their cooking stools and we go to baking town.The kids add the over-ripe bananas and brown sugar. I add the freshly ground peanut butter from Market Street. The local Texas honey is squeezed out of the container in turns. And then I add the oatmeal. Ugh.Let me retract the earlier statement I did NOT have enough ingredients. There wasn't enough oatmeal which means 1) I could toss what we've mixed up or 2) just pop into the car and make a quick trip to the grocery store.To Market Street we go.The kids didn't mind because that meant they got a free cookie from the bakery and a piece of fruit from the kids’ club station in the produce department. They were happy. I grabbed the oatmeal and decided that these cookies would be eaten up in jiffy so I probably should just pick up more items to make another batch of cookies. I threw in a gallon of organic milk for good measure because...cookies and milk.This was the cherry on top for the little ones. More cookies meant they got to turn on the peanut butter contraption. Down the baking aisle we went and they each took turns turning on the grinder as it pumped out freshly ground unsalted peanut butter.Once home the cookie batter was completed with the newly purchased oatmeal. Then the batter was scooped into perfectly sized balls using an ice cream scoop. 20 minutes later I had 30+ cookies filled with oatmeal, peanut butter, bananas and honey ready to help me with the morning scramble. Breakfast Cookies Makes 30 cookies Author note: These cookies are very basic. Raisins, nuts and chocolate chips would be great additions. Additional salt sprinkled on top of the cookies is a nice finishing touch. These cookies are freezer friendly.   Ingredients: 1/4 c unsalted butter, melted 1/2 c brown sugar 4 over-ripe bananas 2 eggs 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 1/4 teaspoon baking soda 1/2 cup honey 1 cup peanut butter 6 cups rolled oats   Directions: 1) Heat the oven to 350 degrees. 2) In a large bowl cream the butter, sugar and bananas using a paddle attachment until the bananas are well mashed and all ingredients are well mixed. 3) Add the eggs, vanilla extract, salt and baking soda. Mix well. 4) Add the peanut butter and honey. Continue to mix. 5) Add the oats and mix until well incorporated. 6) With an ice cream scoop, scoop out the batter onto a lightly oiled baking sheet. 7) Bake for 22-25 minutes. Read More

Grilled Avocado with Fruit Salsa

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C helps build up your immune system to help fight off infections and sickness which is especially important during cold and flu season! With heart disease being the leading cause of death in the United States, there has been a huge effort to promote a heart healthy diet. As previously mentioned, avocados are full of the heart healthy fats, but they are also very low in the dangerous saturated fats. Evidence shows that replacing foods filled with these fats with avocados has heart-healthy benefits through lowering LDL (bad) cholesterol levels. Also, avocados are naturally cholesterol and sodium free. This combination is a mega win nutritionally and for people looking to follow a heart healthy diet. Apart from being nutritionally good for you, avocados are also delicious and can be used in many unique ways. We personally love to create a delicious dip for vegetables or a whole grain chip. You can even get creative with avocados and try stuffing them with chicken, salsa, and cheese and then grilling them. Especially during the big game this year, this is a great way to enjoy snacking without sacrificing a ton of calories. If you’re looking for a sweeter version, try stuffing the avocado with a fruit salsa. This pumps up the antioxidant power of any meal! However you decide to eat your avocados, you can count on these to help protect you from heart disease. The more creative you are with it, the better!   Grilled Avocado with Fruit Salsa Yield: 4 servings Ingredients: 4 firm ripe fresh avocados ¼ cup olive oil ¼ cup honey 1 medium mango, peeled, pitted, and cut into ½ inch cubes ½ lb. strawberries, cut into ½ inch cubes 1 tbsp. balsamic vinegar 1/3 cup orange juice 2 Tbsp. lemon juice   Instructions 1) Preheat the barbecue to medium-high (300-400 degrees F), making sure the grill is well oiled 2) Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey and olive oil mixtures, cover with plastic wrap and set aside in a cool place. 3) In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend. 4) Grill the avocados, skin side down, for 2 to 3 minutes, or until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them flesh side down on the grill for 2 to 3 minutes. 5) With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa. Read More

Baked Salmon with Garlic and Dijon

  Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty acids, magnesium, phosphorus, copper, and selenium, which is known to have anti-inflammatory properties. Also, the magnesium found in mustard seeds can help lower blood pressure and benefit those with heart issues. Not only does mustard provide multiple health benefits, but it also packs a lot of sharp flavor for very few calories. One tablespoon of mustard is only 5 calories!! Ironically enough, Dijon mustard originated in Dijon, France, and is very different from your typical yellow “American” mustard. Dijon mustard is made with white wine in addition to vinegar which is found in regular mustard.   There are many ways to reduce your risk of cardiovascular disease and making small changes to your diet can have long-term benefits to your health. A few tips to remember are to include a variety of foods such as whole grains, vegetables, fruit, lean poultry and fish, low-fat dairy products, nuts and non-tropical vegetable oils. Foods to limit include saturated fat, trans fat, sodium, red meats and sweets. Because fish is a heart healthy protein option, this recipe is a great choice for those wanting to fight cardiovascular disease. Salmon is not only super tasty but also a great source of omega-3 fatty acids which help prevent your blood from clotting, improving your circulatory system and stabilizing your blood pressure. High blood pressure causes your heart to overwork and can eventually lead to a weakened heart. The American Heart Association recommends eating fish twice a week. Try to make sure your salmon is wild caught and not farm raised. For this recipe we recommend trying the Copper River Salmon! This fish has a season that stretches from May-September with the peak hitting during June. These salmon are top notch in flavor AND health benefits. Get Copper River Salmon while you can!    Baked Salmon with Garlic and Dijon Ingredients: 4 Copper River Salmon portions 2 Tbsp parsley, freshly chopped 3 garlic cloves, pressed or minced ½ Tbsp whole grain Dijon Mustard or Dijon Mustard ½ tsp salt ⅛ tsp ground black pepper ⅛ cup mild olive oil (not extra virgin) 2 Tbsp of fresh lemon juice Lemon slices    Directions 1) Preheat the oven to 450° F. Line a rimmed baking sheet with foil. 2) In a small bowl, mix together the parsley, garlic, Dijon mustard, salt, pepper, cup of olive oil and lemon juice. 3) Lay salmon portions skin side down on foil lined baking sheet. Generously brush all sides of salmon with sauce and top with fresh slices of lemon. 4) Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook or it will be dry.   Adapted from natashaskitchen.com   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em! Read More

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with numerous health benefits. In general, foods commonly on a Mediterranean menu are rich in nutrients important to one’s health. A typical plate has a large amount of vegetables, fruits, whole grains, legumes, beans, fish and seafood. These foods also tend to be unprocessed, so they retain even more of their nutritional value. They contain different nutritional components that help to keep chronic diseases at bay, such as diabetes, heart disease, Alzheimer’s and cancer. People of the Mediterranean region are known to live longer, healthier lives with their diets playing a large factor.   People with diabetes are at a higher risk for developing heart disease. It is important to consider eating foods that are heart healthy. Many people have a negative perspective on fat and do not consider them good for heart health. There are definitely less healthy versions of fat that we can find in fast foods and junk/processed foods, which are called saturated fats and trans fat, but not all fat is bad for you. Some healthier fats include olive oil, avocados, canola oil, nuts and omega 3s found in fish. It is important to include these in your diet as they keep the body functioning normally, provide a source of energy, help to absorb some vitamins and keep skin and tissues healthy. You’ll get a source of healthy fats in this recipe from the salmon (source of omega 3s) and olive oil. This recipe is a great heart healthy option, while still full of flavor. The Greek yogurt and salmon give this dish a kick of protein. When paired with the orzo, it provides a winning protein-carbohydrate combination. The whole grain orzo used in the recipe is a complex carbohydrate and a great source of fiber. This pairing helps to keep you feeling full long after the meal is over. Furthermore, the steady energy provided will limit blood sugar spikes and feeling drowsy after eating. The recipe is a Mediterranean treat full of essential nutrients and health benefits. Enjoy your Mediterranean adventure!     NOTE:  If you’re in a hurry or do not like preparing fish, let Market Street help you.  We can season and steam the salmon while you shop.    Salmon with Creamy Lemon-Dill Sauce with Orzo Asparagus Saute Ingredients: 3/4 lb salmon, fillet, skinned 1 Tbsp butter, melted 1/2 tsp + 1/2 tsp bottled minced garlic, divided 1/4 tsp and 1/4 tsp salt and pepper, divided 1/2 lemon 1/2 cup plain greek yogurt 1 Tbsp chopped fresh dill (or 1 tsp dried) 1 lb asparagus 1 cup orzo 1 Tbsp olive oil Instructions Preheat oven to 425 F. Place salmon on a foil-lined baking sheet. Stir together melted butter, garlic, salt and pepper; brush over salmon. Bake 10 to 15 minutes or until salmon flakes with a fork. Meanwhile, cut asparagus into 3-inch pieces. Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking. Drain orzo, and place in a serving bowl. Add oil, garlic, salt and pepper; toss. Grate rind from lemon; juice lemon. Stir together yogurt, lemon rind, lemon juice, and dill. Serve with salmon and orzo. Read More

Dietitian Spotlight: Breakfast Toast Strips with Yogurt Dip

While we wish every morning was as calm and collected as a weekend morning, that’s just not the case. These breakfast toast strips can help make those crazy weekday mornings a little less chaotic. They’re super simple to make and can even be made beforehand and frozen for when you’re in a rush to get out the door. Not only are they easy to make, but they have many essential nutrients that will keep you and your family full closer to lunchtime. The base of this recipe is Kodiak Cakes which are versatile and can be made into waffles, pancakes, or these yummy breakfast strips. It’s also a great combination of whole grain and protein and there are no fillers, added sugars, added fat or artificial ingredients. The combination of Kodiak Cake mix and the Naturi yogurt will provide plenty of protein to help your children’s growing bones. While this breakfast is definitely kid-friendly, it’s great for every member of your family.   Breakfast Toast Strips with Yogurt Dip Yield: 1 serving   Ingredient: • 1 ¼ cup Kodiak Cakes Protein Packed Pancake & Flapjack Mix • 1 cup milk • 1 XL egg • Cooking spray • Naturi Yogurt of choice • Cinnamon • Sliced bananas • Sliced strawberries • Walnuts • Honey   Directions: 1. Prepare 1 serving Kodiak Cakes (1 ¼ cup Kodiak cake mix, 1 cup milk, 1 egg) , stir to combine. Spray waffle iron with cooking spray. Fill iron with waffle batter and cook until golden brown. Cut 1 waffle into 3-4 pieces of toast sticks. *If preparing ahead, cool for 5 minutes and freeze in proper storage bag. 2. Mix yogurt and cinnamon. 3. Top waffle sticks with a sprinkle of cinnamon and a drizzle of honey. Dip the waffle stick into the yogurt mixture and enjoy with fresh fruit. Read More

Macaroni and Cheese with Cherry Tomatoes and Basil

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  “Mama, can you make the mac and cheese like I like it?” Done deal, little lady. “Mama, can you make ME the mac and cheese like I like it?” Absolutely, little man. I don’t know about you, but some days I feel like a made to order chef. Not that I don’t mind making my children the food they enjoy, but sometimes the variables change for each person in my household and it becomes a lot to juggle. For mac and cheese this is especially true. Everyone has a preference for how they want their cheese and pasta…even me. The kids are fairly basic, they want cheese and pasta… and for Eli, well, he wants chopped up bacon (I don’t blame him!). For me though, when it’s mac and cheese night, I like to spruce it up a bit with a hint of summer flavor and adult taste: fresh basil and cherry tomatoes straight from the garden. However, if there’s no garden fresh veggies in your backyard, no problem, Market Street’s produce section is basically the same thing. These two simple ingredients, which only require a few quick chops, enhance a simple bowl of mac and cheese. It suddenly makes the kid friendly meal you’re eating a bit more sophisticated. If you’re a little hesitant to make homemade macaroni and cheese, don’t be. It only takes one additional step to create a beloved, homemade American classic. Not only is it simple, but it also becomes a meal that is tailored to your family’s needs. Everyone wins. Here’s a quick look at what it takes to make the mac and cheese: Step 1: Boil noodles, set aside. Step 2: Melt butter and add flour, whisk until golden (Hurrah! You’ve now made a roux.) Step 3: Add warm milk to the roux and continue to whisk until mixture is thickened. Step 4: Add cheese and salt, stir. Step 5: Combine noodles with cheese mixture, stir. Now, here’s a few pleasant little hints on creating made to order mac and cheese: 1. Don’t just stick to one type of cheese. Get to know different flavors with different assortments of cheeses (gruyere and white cheddar, gouda and parmesan, just to name a few. Take a stroll through my favorite spot at Market Street and fall in love with the amazing cheese assortment. Strike up a conversation with the cheese mongers, they love to talk shop and will direct you to some tasty cheeses.  2. Let your kids get involved with the cooking process. Let them select their favorite cheese, add the ingredients and stir. Maybe even diverge from the typically “elbow” noddle and opt for ___________. 3. Upgrade the macaroni and cheese with unique toppings. Pick up a rotisserie chicken at the _________ department and grab a few canned hatch green chiles. Turn the mac and cheese bowl into a chicken and green chile mac and cheese delight! 4. Save the leftovers and make mac and cheese bites the next day (find this recipe at www.apleasantlittlekitchen.com). These turn into tasty treats that are also freezer friendly. Macaroni and Cheese with Cherry Tomatoes and Basil Serves 4-6 Author note: I prefer to add the cherry tomatoes per individual bowl. This allows me to add as much or as little tomatoes as desired. This makes reheating the mac and cheese the next day for leftovers a bit easier—the noodles warm up easier and the tomatoes and basil stay fresh with every serving. There is nothing fancy about this recipe. It is a basic macaroni and cheese that is essentially a one-pot wonder. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. I warm my milk for about 3 minutes in a measuring cup in the microwave.   Ingredients 2 cups dry macaroni 2 tablespoon unsalted butter 2 tablespoons flour 1 1/2 cups whole milk, warmed 1 1/2 cups shredded manchego cheese 2 tablespoons crème fraiche 1 teaspoon kosher salt cherry tomatoes, sliced basil leaves, torn  Instructions 1. Boil the macaroni per the package directions, strain and set aside. 2. In the same pan that the noodles were cooked in, add the butter and melt over medium heat. 3. Once the butter is melted, add the flour and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes. 4. Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes. 5. Add the cheese, crème fraiche and salt. Place the cooked macaroni into the cheese mixture. Stir to combine. 6. Place into individual serving bowls, top with cherry tomatoes and basil. Stir well and serve warm. Read More

Thai Broccoli Rice

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ricing veggies at home is as easy as, well, rice. Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy. If you’re still wondering about the concept of riced vegetables let me expound. The beauty of the “riced” concept is it takes some not so lovable vegetables, like cauliflower and broccoli, and chops them until they are not so recognizable while still maintaining their nutritional value. Genius. Plus, it’s a different spin on how to eat your veggies and that’s always fun.There are a few approaches to making and using the riced vegetables: 1) Cut the vegetables into florets, place into the food processor and puree until it is broken into rice-like consistency. Serve raw.2) Repeat the above steps, however add an additional step, sauté for about 3-5 minutes with your favorite oils, spices and vegetables. Serve cooked.3) Cut the broccoli or cauliflower (or combination of the two) into florets, sauté on the stovetop and then puree in food processor until rice like consistency develops. Serve cooked. These three steps are just the very basics. Incorporating flavor is up to you. However just a bit of salt, fresh herbs, and your favorite oil can make these bites full of flavor. Here are a few other ideas to make the riced vegetable a staple in your kitchen: 1) Combine with favorite herbs, nuts and other chopped vegetables. Toss with olive oil and salt. Serve chilled or warm.2) Add soft cheese, like goat or feta, to the riced vegetables.3) Add a runny egg on top to make a warm bowl of riced veggies into a protein packed meal. To make this experience of ricing veggies at home even easier, let Market Street provide the cut veggies, like broccoli and cauliflower. One of my favorite riced vegetable dish is Thai Broccoli Rice. This recipe requires broccoli florets (that I pick up in the produce department already cut, washed and bagged) and shredded cabbage (which is also readily available near the broccoli). The only chopping I have to do is for fresh ginger, garlic, onion and serrano, all of which infuse the cooking oil with a punch of flavor for this recipe. A few dashes of fish and soy sauce from the international food aisle from Market Street and additional layers of flavor. Fresh cilantro, mint and lime juice finish off this easy meal with flavor and color. Start the new year off right with fresh ingredients and veggies from Market Street. Give them all a quick blitz in the food processor and let the new year bring a new spin on vegetables. Thai Broccoli Rice Serves 6 Author note: The level of heat is up to you. If you prefer a lot of heat, do not seed the serrano pepper. If you prefer a little bit of heat, remove a bit of the stem and seeds. Use a low sodium tamari, this will allow you to control the salt level a bit more.    Ingredients 8 cups broccoli florets 2 tablespoons canola oil 1/2 cup onion, diced 3 cloves garlic, chopped 2 tablespoons fresh ginger, chopped 1 serrano pepper, chopped 4 cups cabbage, shredded juice of 1 lime 8 basil leaves 1 cup cilantro, chopped 1 tablespoon fish sauce 2 tablespoons low sodium tamari (or low sodium soy sauce) 1/2 teaspoon of salt (optional)   Directions 1. In a food processor, puree the broccoli until a rice-like consistency develops. This may have to be done in two batches depending on the size of your food processor. 2. In a large flat bottomed skillet, add the oil, onion, garlic, ginger and serrano and cook over medium heat for 7 minutes. Stir occasionally. 3. Add the cabbage and coat with the infused oil. Cook for 4 minutes. 4. Add the riced broccoli and continue to cook for 3-4 minutes. Stir occasionally. 5. Add the fish sauce and soy sauce and cook for 1 minute. 6. Remove from the heat and add the basil, cilantro and lime juice. Stir well. Serve warm. Read More

Hatch Green Chile Sliders

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s time to slide into August with one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden buns lies a Hatch filled pork meatball with spicy sriracha coleslaw. Every bite contains crunch, salt and Hatch chile goodness. What makes this meal so great besides the flavor? The two major components of this meal (the meatball and the coleslaw) are both make-ahead friendly and versatile. The meatballs can be prepared up to a day before and then baked right before service. The coleslaw can be made up to 2 days in advance, and actually, develops more flavor the longer it sits in the fridge. What’s not to love? Now you might be wondering, is this recipe just for sliders? No, it is not. Like mentioned before, it is versatile. Here are a few other ways to use the meatballs and coleslaw: 1. Cook egg noodles, toss with butter and parmesan, and serve the meatballs with the noodles. 2. Eat the meatballs with the coleslaw as a side for a low-carb free option. 3. Serve the coleslaw with jasmine rice and top with a runny egg. 4. Freeze the meatballs for a rainy day. 5. Top your favorite tacos with the sriracha coleslaw. You also might be wondering how the meatballs have so much Hatch chile flavor. For this, I defer to Market Street and their annual Hatch chile extravaganza. Market Street takes Hatch season seriously, as any food connoisseur should. They know the delicious chile flavor that Hatch chiles possesses and they celebrate it. One of my favorite parts of this month-long Hatch party are the fire-roasted chiles available for purchase. These meatballs contain those FRESHLY roasted peppers that Market Street is diligently roasting outside the entrance. And that unique roasted chile flavor permeates the meatball. Which again, brings me back to my first point; this slider is one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Sliders with Sriracha Coleslaw Author note: This recipe is easily halved.   2 tablespoons extra-virgin olive oil 1 cup diced onion 2 carrots, finely diced 3 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 cup Hatch green chiles (peeled and seeded) 1/2 cup lager beer 2 pounds ground pork 2 teaspoons cumin 1/4 cup panko bread crumbs 2 eggs 2 teaspoons mayonnaise 2 tablespoons crème fraîche 1/4 cup freshly grated parmesan 2 cups water chopped fresh cilantro, for topping slider buns, for topping mayonnaise, for topping   1) Heat the oven to 400 degrees. 2) Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. 3) Add the green chiles and continue to cook for an additional 4-5 minutes. 4) Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan. 5) Remove the vegetables from the stove top and let cool for about 15 minutes. 6) In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine. 7) Line a rimmed baking sheet with parchment paper. Form 18 large meatballs. 8) Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees). 9) Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.   for the Sriracha Coleslaw: 4 cups shredded cabbage 4 cups shredded broccoli stems and carrot mix 1 cup radishes, thinly sliced and slivered ½ cup cilantro, roughly chopped 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 4 tablespoons sriracha juice of 1 lime 3/4 teaspoon kosher salt 1/4 teaspoon granulated garlic 3 tablespoons extra-virgin olive oil   1) Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well. 2) In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined. 3) Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined. 4) Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature. Read More

A Pleasant Little Rotisserie Chicken 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.  It’s a question I often hear, and one that I always have an answer for: “What types of dinners can I make from a rotisserie chicken from the grocery store?” My response is always the same: You can make SO many meals at all kinds of skill level. Soups! Lasagnas! Pizza! Salads! Taquitos! Typically the question is two part though… what can I make from a rotisserie chicken and what can I make from a rotisserie chicken that is weeknight friendly (and let’s face it makes for great leftovers for the rest of the week). My answer never changes. You can make SO many meals that are weeknight friendly from a rotisserie chicken. From that point on the conversation varies depending on the person’s time availability, level of cooking skills and food preferences. I tend to always insert one piece of advice though. Get the rotisserie chicken from Market Street. It’s never dried out and there is a wonderful variety of seasoned rotisserie chickens that are nice to choose from that help enhance the flavors of the meal. Lemon Pepper! Simply Seasoned! Garlic! Southwest! Market Street knows how to cook a chicken. Now, not knowing your particular level of cooking, food preferences and time available in the kitchen I want to share with you some of my favorite recipes that I enjoy making with a rotisserie chicken: Linguini with Tomatoes and Chicken | weeknight | time in the kitchen: minimal Hatch Chile Chicken Lasagna | weekend | time in the kitchen: more than average Chicken Salad with Whole Grain Mustard and Thyme | weeknight | time in the kitchen: minimal Chicken Red Pepper Soup | weeknight | time in the kitchen: average One thing that all of these recipes have in common is that they make enough leftovers for the following night (or for lunch the next day). Now, add a few of these recipes to your menu this week and pop over to Market Street to pick up a rotisserie chicken--or two, because they are the best in the city. Linguini with Chicken, Tomatoes and Garlic Oil Author note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.    Ingredients 1/4 cup extra-virgin olive oil 1 small shallot, roughly chopped 5 garlic cloves, crushed pinch of red pepper flakes (optional) 1 cup small tomatoes, halved (or larger tomatoes, diced) 1/4 tsp kosher salt 1 cup rotisserie chicken 1/4 cup pasta water 1/2 cup grated Pecorino Romano (or Parmesan) handful of linguine noodles (enough for 2 to 3 servings) lemon zest kosher salt   Directions 1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package's directions and reserve ¼ cup of pasta water. 2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning. 3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes. 4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through. 5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil. 6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.   Hatch Chile Chicken Lasagna Author note: For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.   for the lasagna Ingredients Hatch chile tomato sauce (recipe below) Hatch-lime chicken (recipe below) béchamel (recipe below) lasagna noodles, cooked 1/2 cup parmesan cheese, grated 1/2 cup fontina cheese, grated 2 cups of mozzarella, grated 1 cup cilantro (and more for topping), chopped lime wedges for serving   Directions 1. Heat the oven to 350 degrees 2. In a 9x13 baking dish add a thin layer of tomato sauce. 3. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). 4. Evenly spread a layer of béchamel on top of the pasta. 5. Add a layer of Hatch-lime chicken on top of the béchamel. 6. Sprinkle a layer of cilantro on top of the béchamel. 7. Evenly distribute a portion of the cheeses on top of the cilantro. 8. Finish with a layer of Hatch tomato sauce. 9. Repeat all steps beginning with step number 2. 10. Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella. 11. Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes. 12. Top with chopped cilantro and serve with lime wedges.   for the Hatch chile tomato sauce Ingredients 28 ounces crushed tomatoes 1 teaspoon cumin 1 teaspoon kosher salt 4 tablespoons unsalted butter 1 cup roasted Hatch green chiles, chopped (skins and seeds removed) 2 garlic cloves, crushed 1/2 onion   Directions 1. Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.   for the Hatch-lime chicken Ingredients 4 cups rotisserie chicken, chopped 1 1/2 cups Hatch green chiles, chopped (skins and seeds removed) 1 jalapeno, stem removed, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 1/2 teaspoon ground cumin juice of 1 lime   Directions 1. Place all ingredients into a bowl. Stir well to incorporate. Set aside.   for the béchamel Ingredients 3 tablespoons unsalted butter 3 tablespoons flour 2 cups whole milk, warmed 3/4 cups Hatch green chiles, chopped (skin and seeds removed) pinch of cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt   Directions 1. In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden. 2. Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning. 3. Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.   Chicken Salad with Whole Grain Mustard and Thyme Ingredients 4 cups rotisserie chicken, cut into bite sized chunks 1/2 cup red onion, diced 2 teaspoons fresh thyme 2 tablespoons whole grain mustard 1/3 cup toasted pine nuts (toasted optional) 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt   Directions 1. Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.   Chicken Red Pepper Soup Serves 6-8 Author note: The addition of cornmeal makes this soup heartier than your average soup. While this soup may appear to be spicy, it has only a low heat element. This soup is a perfect make-ahead meal because it reheats nicely. If you prefer a meatless soup, omit the chicken and top with a runny egg.    Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno or serrano, seeded and quartered 1 garlic clove, quartered 1 4 ounce can hatch green chiles 1 small yellow onion, quartered 1 green bell pepper, seeded and quartered 2 red bell peppers, seeded 1 14 ounce can unsalted diced tomatoes 2 ¼ teaspoons kosher salt ½ teaspoon oregano 2 teaspoons cumin 2 teaspoons chili powder 1 bay leaf 6 cups low-sodium chicken stock 2/3 cup cornmeal 3 cups rotisserie chicken, shredded and chopped cilantro, chopped, for topping plain yogurt, sour cream or for topping lime wedges, for topping   Directions 1. Place the olive oil in a large pan and bring to medium-high heat. 2. Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. 3. Add the pureed vegetables to the heated oil and cook for 10 minutes. 4. While the vegetables cook, seed and dice the remaining red bell pepper. 5. Add the diced bell pepper to the pureed vegetables and cook until tender (about 3 minutes) 6. Next add the tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pureed vegetables. Simmer for 10 minutes. 7. Add the chicken stock, bring to a boil and boil for 10 minutes. 8. Remove 2 cups of the soup to a large bowl. Slowly whisk in the cornmeal into the hot soup, whisk well. 9. Slowly whisk the cornmeal mixture back into the soup. Whisk the soup until the soup is smooth and there are no cornmeal clumps. 10. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. 11. With 10 minutes remaining, place the shredded chicken into the soup and heat through. 12. Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm. Read More

Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema Read More

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