Market Street

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Blueberry Breakfast Quesadillas

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

Wednesday, September 28, 2016 9:30:00 AM

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.

Blueberries …
» Read More
Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Tags: market street, Market Street Registered Dietitians, weight management

Wednesday, November 23, 2016 4:07:00 PM

Weight management is always a hot topic, but especially so during the holidays. Unfortunately, many people interpret dieting to mean they have to eat bland and boring foods and that they are going to be hungry all the time. The fact of the matter is that if you are constantly hungry and feeling deprived, attempting to lose or manage your weight will be miserable and unattainable. …
» Read More
Tomato and Burrata Panzanella

Tags: market street, APLK

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

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

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

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

Tags: market street, Market Street Registered Dietitians, build a better lunchbox

Friday, July 21, 2017 9:47:00 AM

There are three reasons why this Grilled Pizza with Goat Cheese is the perfect diabetes-friendly recipe.

1. This recipe is loaded with vegetables. We know that veggies are awesome for us and especially for those with chronic conditions like diabetes. A study of over 2,300 Finnish men showed that fruit and vegetables may actually reduce the risk of Type 2 diabetes.

In fact, a …
» Read More
Our Top 12 Pumpkin Faves

Tags: market street, Pumpkin Perfected, pumpkin

Friday, September 23, 2016 9:30:00 AM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Food Should Taste Good Harvest Pumpkin Chips

5. Birch Benders Pumpkin Spice Pancake Mix

6. Harry & David Pumpkin Butter

7. The Republic of Spice Tea Pumpkin Spice Tea

8. Holidrizzle Boom …
» Read More
Grilled Prosciutto, Spinach and Burrata Pizza

Tags: A Pleasant Little Kitchen, watch party, pizza

Friday, February 2, 2018 4:32:00 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.

I talk a big grill game. BUT, come on...

I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill.

And I love it.

Now it’s my turn to convince you of the …
» Read More
Cherry Chocolate French Toast

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 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.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More
Dietitian Spotlight: Basil Butter Bowtie Pasta

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

Friday, February 17, 2017 6:10:00 PM

With heart disease being the number one cause of death around the world, most of us know or have heard that a heart healthy diet is important. In fact, research has shown that following a heart healthy diet and being physically active most days can help lower your risk of heart disease significantly.

A heart healthy diet doesn’t need to be something that’s complicated …
» Read More
Earth Day Faves

Friday, April 21, 2017 3:00:14 PM

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.

1. Natural Life Recycled Gift Bags

These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.

2. Burt's Bees

When it comes to personal care, these natural products are definitely at the top of our list. …
» Read More
Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

Tags: market street, Market Street Registered Dietitians, Best of Texas, chicken, Dinner Recipes

Wednesday, July 12, 2017 1:43:00 PM

We've always got Texas on the mind, but especially this week as we're gearing up for our Best of Texas Food Fest this weekend. We'll be sampling some delicious eats, y'all! We'll help tide you over to the weekend with this tasty recipe for Texas Tumble Chicken and Potato Salad.

The best part? You can have it on your dinner table in less than 30 minutes! Enjoy! …
» Read More

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Blueberry Breakfast Quesadillas

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.     Blueberries get their color from the flavonoid known as anthocyanin. Flavonoids act as antioxidants, which protect our cells from damage that could lead to conditions such as cancer. In addition to their cancer-fighting properties, antioxidants also act as immune-boosters that help fight off infection. Many studies have shown that increasing consumption of plant foods like blueberries decreases risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, hair, increased energy and an overall lower weight. And of course, let’s not forget that blueberries can help maintain eye health, too! Blueberries are also an excellent source of manganese, which is important for bone development and helps us convert our food into energy.     As if all these potential benefits weren’t enough, blueberries are also a good source of fiber. Dietary fiber is commonly recognized as an important factor in weight loss and weight management by functioning as a bulking agent in the digestive system. High fiber foods increase satiety and reduce appetite, allowing you to feel fuller longer and help you lower your overall caloric intake.   One cup of fresh blueberries provides about 84 calories, 1 gram of protein, 21 grams of carbohydrates, and nearly 4 grams of dietary fiber. That same one-cup serving provides nearly 25% of your daily vitamin C requirement! Blueberries also provide iron, calcium, potassium, magnesium, phosphorus, zinc, copper, folate, beta-carotene, choline, vitamin A, and vitamin E. Try incorporating blueberries into your diet with this indulgent breakfast recipe that won’t wreck your waistline! September is also National Fruits & Veggies Month - More Matters. These delicious breakfast quesadillas are a great way to add delicious and nutritious fruit to your morning routine. The best part is that you can use fresh or frozen blueberries, and all forms matter!  Blueberry Breakfast Quesadilla Ingredients: 1 Large light tortilla or Flatout wrap 1 container light cream cheese, strawberry flavored ½  cup fresh or frozen blueberries Powdered sugar (optional) Cooking spray Directions  1) Heat a nonstick skillet over medium-high heat. 2) Meanwhile smear the cream cheese on half of the flatbread and top with an even layer of blueberries. 3) Spray the skillet with nonstick cooking spray. Fold the flatbread in half and grill the “quesadilla” about 2 minutes a side until the bread crisps and the blueberries defrost. 4) Sprinkle with powdered sugar, if desired. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Weight management is always a hot topic, but especially so during the holidays. Unfortunately, many people interpret dieting to mean they have to eat bland and boring foods and that they are going to be hungry all the time. The fact of the matter is that if you are constantly hungry and feeling deprived, attempting to lose or manage your weight will be miserable and unattainable.   Therefore, we think it is incredibly important that while trying to manage weight, you fill your body with nutrient dense foods that are full of flavor and nutrition, but just don’t overdo it on the calories. The best way to do that is to eat lots of vegetables, whole grains, protein and fruit! These foods are full of fiber so they keep you feeling satisfied for longer. Whole grains are a great way to add satisfying fiber, protein, and important nutrients to your diet. This recipe is a great way to try a new whole grain you may never have had before like quinoa, freekeh or farro. Each of these offer a unique composition of vitamins and minerals as well as flavor. Have fun experimenting with different whole grains this Thanksgiving and have confidence that you’re serving some good nutrition to your family. The addition of vegetables and fruit such as Brussels sprouts, apples and dried cranberries to this salad provide even more fiber, vitamins, and minerals, as well as the comforting feeling of fall on a plate! So whether you are trying to manage your weight, or if you just want an interesting new recipe for your Thanksgiving menu, this salad is sure to be a winner!   Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate Ingredients: ½ cup whole grain Freekeh, quinoa, wild rice or your favorite whole grain 1 pound Brussels sprouts, outer leaves peeled, stemmed and halved if large 4 tablespoons oil 1 medium onion, diced 1 large Granny Smith apple, peeled, cored and diced 2 tablespoons honey Juice of ½ medium lemon ¼-1/3 cup dried cranberries Arils of ½ large pomegranate ¼-1/3 cup parsley, finely chopped ¼ teaspoon salt or to taste Freshly ground black pepper   Directions:     On the stovetop in a small saucepan, place ½ cup of freekeh and 1 ½ cups of water or broth and bring to a boil. Stir, reduce heat to simmer. Cover and cook. Remove from heat and let stand for 5 minutes. Drain any remaining water and set aside.     Pre-heat the oven to 400F. Toss 2 tablespoons of oil and 1/8 teaspoon salt with the Brussels Sprouts, spread on a parchment paper lined cookie sheet and roast for 20 minutes while turning once with a spatula at the 15-minute mark. If you want them more charred, roast for 5-10 minutes longer with another turning in between. Set aside.     On low/medium heat add 2 tablespoons of oil to a large sauté pan. Add the onions and sauté for a few minutes until the onions are soft and translucent. Do not caramelize onions. Add the diced apple and lemon juice to the onions and continue cooking a few minutes longer until the apples are soft but not mushy. Add the honey, 1/8 teaspoon of salt and some freshly ground black pepper and continue sautéing for a couple of minutes.     Add the freekeh and Brussels sprouts to the pan and stir through. Take off the heat and add the dried cranberries, pomegranate seeds and parsley. Mix and add salt and pepper if needed to taste. Serve warm or at room temperature. Recipe adapted from www.foodwanderings.com Read More

Tomato and Burrata Panzanella

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

Dietitian Spotlight: Grilled Pizza with Goat Cheese

There are three reasons why this Grilled Pizza with Goat Cheese is the perfect diabetes-friendly recipe. 1. This recipe is loaded with vegetables. We know that veggies are awesome for us and especially for those with chronic conditions like diabetes. A study of over 2,300 Finnish men showed that fruit and vegetables may actually reduce the risk of Type 2 diabetes. In fact, a New York Times article from June of last year put it simply “Good plant-based foods are known to be rich in fiber, antioxidants, good fats and a wide array of micronutrients, and have been shown to improve glucose metabolism and lower inflammatory markers.” Basically, veggies are super cool! 2. This recipe is packed with fiber. Fiber is an indigestible carbohydrate. So, essentially it isn’t absorbed and thus doesn’t affect your blood sugar. Fiber also slows down digestion so that the carbs you do eat enter the bloodstream as glucose and at a much slower rate. You are getting fiber from the peppers, zucchini, squash and onion as well as the sandwich thins! Each serving provides 9 grams of fiber which is about one third of what we need per day. 3. The pizza has a pulse! Well, technically it has pulses (plural) and by pulses I mean beans/peas from the garbanzo beans in the hummus. The hummus offers both protein and fiber which slow down the absorption of the carbohydrates in the pizza. Sadly, many people avoid pulses because they fear the carbohydrates but they overlook the fiber that comes with it. The Bean Institute (yes, that’s a real thing) reports that people with diabetes who eat beans/pea/lentils consistently have lower blood sugars after a meal, and even lower HbA1c’s (the long term measurement) than people with diabetes who don’t eat these tasty little gems. So, basically, there’s no reason not to eat this easy summer meal. Fire up the grill, ignite your taste buds and set aside any diabetes dinner doubts because you’re gonna love this grilled pizza recipe.   Grilled Pizza with Goat Cheese   Ingredients 1 each red, green and yellow bell peppers, sliced 4 small zucchini, sliced 2 yellow summer squash, sliced 2 medium onions, sliced 2 tbsp Olive oil 6 oz Lone Star goat cheese (from deli) 6 Sandwich thins, halved 1 small container (10 oz) Sabra hummus     Directions 1. Heat grill. Place vegetables in a large bowl and drizzle with olive oil; toss to coat.   2. When ready to grill, place vegetables in a grill basket. Cook 10 to 14 minutes, stirring occasionally to brown evenly on all sides and removing vegetables from grill when crisp-tender. (Cooking time will vary depending on moisture content of each vegetable, grill temperature and distance from heat.) 3. On one half of sandwich thin, spread a few tablespoons hummus. Top with some grilled vegetables and crumble on goat cheese. Repeat with remaining ingredients. 4. Return pizzas to grill for 1-2 minutes, just to heat through. Read More

Our Top 12 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Food Should Taste Good Harvest Pumpkin Chips 5. Birch Benders Pumpkin Spice Pancake Mix 6. Harry & David Pumpkin Butter 7. The Republic of Spice Tea Pumpkin Spice Tea 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Purely Elizabeth Pumpkin Fig Granola 11. Hometown Bagel Pumpkin Spice Bagel Chips 12. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

Grilled Prosciutto, Spinach and Burrata Pizza

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I talk a big grill game. BUT, come on... I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill. And I love it. Now it’s my turn to convince you of the same thing. Almost anything you make in the kitchen can be made on the grill. The open flame of a grill, the smell of burning charcoal, it’s a form of bliss for me. It’s not just the food that comes from the grill that tugs at my heart, it’s what surrounds the grilling process. Family time. Anytime the back door is open, three little bodies are sure to follow (yes…that includes the dog). When we grill, we are outside together. They are playing; we are cooking and waiting and talking. Gathering around the grill is fun, but gathering around the grill when pizza is involved…well that might be even more fun. My whole crew gets excited for pizza night. Toppings are generally creative for the adults and the toppings for the kids are typically cheese and pepperoni. While I do enjoy a good pepperoni slice, I was inspired to grab a different kind of pork this go around. While perusing my favorite spot at Market Street (you know it, the cheese department) I spied an irresistible looking package of prosciutto. This family pizza night, this cured ham was going to be my alternative to pepperoni. And to make things a little bit more edgy, I decided to grab burrata instead of mozzarella balls. This salty cured ham is one of my favorite flavors. And burrata is becoming one of my new favorite cheese because it’s essentially cream filled mozzarella… and what’s not exciting about that! Combine these flavors with the grill and regular pizza night has turned into pizza-heaven night. Get.Ex.Cited. Let me encourage you to hop to Market Street and fill up your cart with pizza goodies. Light that grill and roll out your favorite pizza dough, because I’m pretty sure that when you open that back door, your whole crew will want to grill right alongside you. Grilled Prosciutto, Spinach and Burrata Pizza Servings Vary Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.    Ingredients pizza dough cornmeal tomato sauce (see recipe below) prosciutto spinach mozzarella, shredded burrata   Directions 1. Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza. 2. Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid.  Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly). 3. Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds. 4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately. for the tomato sauce Ingredients 1 28 ounce can crushed tomatoes 1/2 onion 1 teaspoon kosher salt 4 tablespoons unsalted butter   Directions 1. Place all ingredients into a small saucepan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Read More

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   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.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

Dietitian Spotlight: Basil Butter Bowtie Pasta

With heart disease being the number one cause of death around the world, most of us know or have heard that a heart healthy diet is important. In fact, research has shown that following a heart healthy diet and being physically active most days can help lower your risk of heart disease significantly. A heart healthy diet doesn’t need to be something that’s complicated either! Simply eat a variety of foods that include nutrient-dense fruits, vegetables, whole grains, low fat dairy, lean meats, fish, nuts, seeds and legumes. It is recommended to limit foods that are high in saturated and trans fats, salt and added-sugars. Finally, find enjoyable ways to incorporate activity into your every day routine, with the goal of being physically active 30 minutes every day. This recipe for Basil Butter Bowtie Pasta is a heart healthy meal that the whole family will enjoy. It's quick, delicious and another way we're helping you Build a Better Meal this year. And if you're interested in learning more about following a heart healthy diet to help prevent the onset or progression of heart disease, come attend one of our FREE dietitian-led grocery store tours (you can sign up here)!     Basil Butter Bowtie Pasta with Shrimp Serves 4 Prep time: 5 minutes Cook time: 15 minutes Ingredients 12 oz bow tie pasta 1 can (14 oz) reduced sodium chicken broth ½ cup chopped fresh basil 2 T unsalted butter 2 t Italian seasoning (preferably salt free) 1 lb shrimp* (raw, peeled and deveined) 4 cups fresh baby spinach *Optional garnish with Parmesan cheese   Directions Cook pasta according to package directions. While pasta is cooking, combine butter, broth, basil, and seasoning in a large skillet over medium heat and bring to a simmer. Add shrimp to sauce and cook approximately 2 minutes on each side. Once shrimp has cooked through, add drained pasta and spinach and gently toss to allow spinach to wilt. Garnish with Parmesan cheese if desired.   Read More

Earth Day Faves

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.   1. Natural Life Recycled Gift Bags These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.    2. Burt's Bees When it comes to personal care, these natural products are definitely at the top of our list. Made with ingredients such as lavender, honey and cocoa butter, we are proud to have them in our stores.    3. EnviroKidz Rice Bars Our favorite thing about EnviroKidz is that they donate 1% of sales to support endangered species and habitat restoration. All of their products are USDA Certified Organic, Non-GMO Product Verified, Vegetarian and Gluten Free.    4. Natural Life Water Bottles We love these stainless steel, reusable water bottles that will keep your plastic ones out of the landfills. They'll fit perfectly in your Natural Life bags too!   5. Market Street Reusable Bag You can find this and many other designs at your local Market Street. Don't forget to hand them to your sacker and get 5 cents off (per bag)!  6. One Tree Planted Mini Bouquets These mini bouquets will not only help you brighten someone's day, but will also help our planet. With each mini bouquet you buy, one tree will be planted in the United States. Visit our floral department to pick out one (or several) today!  Read More

Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

We've always got Texas on the mind, but especially this week as we're gearing up for our Best of Texas Food Fest this weekend. We'll be sampling some delicious eats, y'all! We'll help tide you over to the weekend with this tasty recipe for Texas Tumble Chicken and Potato Salad. The best part? You can have it on your dinner table in less than 30 minutes! Enjoy! Texas Tumble Chicken and Potato Salad   Ingredients:  2 lbs potatoes, washed, cubed 1/4 cup shallots, minced 1/2 cup celery, diced finely 1/2 cup Siggi's Plain 0% yogurt 1/4 cup apple cider vinegar 2/3 cup chives, finely minced 2 dashes hot sauce 1 tbsp whole grain mustard Salt and pepper to taste Texas Tumble Chicken, flavor of choice (meat market)   Directions: 1. In a medium saucepan, cover the potatoes with cold water. Season the water with salt and bring the potatoes to a simmer. Simmer until fork tender. Drain and allow potatoes to cool. This can be done the day before. 2. While potatoes are boiling, prepare the grill or preheat a grill pan over medium-high heat. 3. In a medium mixing bowl, combine shallots, celery, yogurt, apple cider vinegar, chives, hot sauce and whole grain mustard. Whisk until smooth and season with salt and pepper to taste. Toss the potatoes into the dressing and season with salt and pepper to taste. 4. Grill chicken roughly 5 minutes per side, depending on thickness. Internal temperature should reach 160-165F. Read More

Blueberry Breakfast Quesadillas

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Tomato and Burrata Panzanella

Dietitian Spotlight: Grilled Pizza with Goat Cheese

Our Top 12 Pumpkin Faves

Grilled Prosciutto, Spinach and Burrata Pizza

Cherry Chocolate French Toast

Dietitian Spotlight: Basil Butter Bowtie Pasta

Earth Day Faves

Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

10 Information Results For jual fc coin fc 26🍺🍺🍺🍺Buyfc26coins.com is #1 fc 26 coins site..🍋🍋🍋🍋HNKy

Blueberry Breakfast Quesadillas

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Tomato and Burrata Panzanella

Dietitian Spotlight: Grilled Pizza with Goat Cheese

Our Top 12 Pumpkin Faves

Grilled Prosciutto, Spinach and Burrata Pizza

Cherry Chocolate French Toast

Dietitian Spotlight: Basil Butter Bowtie Pasta

Earth Day Faves

Dietitian Spotlight: Texas Tumble Chicken and Potato Salad

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