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Dietitian Spotlight: Pecan Pie Energy Bites

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

Friday, November 18, 2016 4:56:29 PM

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told!

For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the …
» Read More
Dietitian Spotlight: Slow Cooker Southwestern Chowder

Tags: market street, Market Street Registered Dietitians, gluten free

Monday, December 19, 2016 5:34:50 PM

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should …
» Read More
28 Day Challenge: Week Three

Tuesday, January 17, 2017 4:24:00 PM

Whew! You’ve survived another week. We hope we’ve convinced you that a healthier lifestyle is attainable, despite how intimidating it might seem at first. Remember to keep incorporating those small challenges you’ve already made as you continue on into Week 3 of the 28 day challenge! (For more 28 Day Challenge info, click here).

This week, the dietitians challenge you to …
» Read More
Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Monday, May 8, 2017 4:36:00 PM

What goes great with a sunny afternoon? This fresh and fruity salad! In recognition of Celiac Disease Awareness month, we’ve created this gluten-free Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette.

One of the best things about this recipe is that it requires fresh, delicious cherries which are now in season. Cherries are full of antioxidants which contain …
» Read More
Lasagna Stuffed Peppers

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

Tuesday, May 16, 2017 11:59:00 AM

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes.

Take a free shopping tour and learn how to make healthier selections and understand how …
» Read More
Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Tags: market street, Market Street Registered Dietitians

Monday, June 19, 2017 10:36:37 AM

Summer is here! What better way to celebrate than to make a simple, fresh and great-tasting Buffalo Chicken Quinoa Salad? Your family can enjoy this nutritious recipe in 30 minutes or less making it a surefire way to earn a stamp of approval.

Quinoa is a nutritious seed that is often prepared and consumed like a grain. It has a crunchy texture and nutty flavor. As a …
» Read More
Dietitian Spotlight: Grilled Pork Chops and Peaches

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

Monday, July 24, 2017 1:52:00 PM

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe!

Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. …
» Read More
Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

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

Thursday, July 27, 2017 1:34:00 PM

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.

In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet …
» Read More
Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Tags: market street, Market Street Registered Dietitians, Build A Better Lunch, Back To School, Quick Lunches

Thursday, August 10, 2017 10:46:00 AM

Packing lunches can be difficult, even for the most seasoned and organized home chefs. However, if you or someone you know suffers from food allergies, packing allergy friendly lunches can add one more thing to an already long list of to-dos in the morning.

This chicken taco rice bowl provides a delicious, quick and easy solution to your lunchtime woes. It can be easily …
» Read More
Fast Dinners

Tags: market street, APLK, Fast Dinners, Weeknight Meals

Friday, May 19, 2017 12:27:49 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.

All evenings are not created equal and the dinner cooked each night needs to fit the need of each day.

An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either.

Quick, …
» Read More

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Dietitian Spotlight: Pecan Pie Energy Bites

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told! For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the matter is that all of us need fat in our diets! We believe that you should get fat from good sources, and if you are anything like us, you like to get the most bang for your buck! That’s why nuts are such a great food to incorporate into your diet, because not only are they full of good fats, but also protein, vitamins and minerals as well! Some of the vitamins and minerals that are found in nuts include Vitamin E, Magnesium, Copper and Folic Acid. All of these nutrients play a part in heart health. In fact, one research study found that consuming greater than 4 servings of nuts per week lowered the risk of heart attacks by 51% and decreased the risk of heart disease by 48% compared to consuming less than 1 serving of nuts per week (Adventist Health Study). However, a healthier heart is not the only benefit of consuming nuts; people with diabetes and those working on weight management may also reap the benefits of adding nuts to their diet. Since November is white/brown month, purchasing pecans, almonds and other nuts are a great way to color your basket white and brown! Eating these Pecan Pie Energy Bites will give you the taste of fall, without all of the guilt. These energy bites made with pecans and flavored with cinnamon have that familiar flavor of Thanksgiving dessert! And because they are full of protein and “good” fats, they will give you sustained energy to get you through these busy holiday months!   Pecan Pie Energy Bites:   Ingredients 1 1/2  cups pecans 1/2 cups almond, cashews, or walnuts 10-11 medjool dates, pitted 2 tsp cinnamon 1 tsp vanilla extract 1/8 tsp sea salt Pecan halves for garnish (optional) Instructions In a food processor, process pecans and almonds until a fine, grain like consistency. Add dates, cinnamon, vanilla and sea salt and process until a dough begins to form. Roll the mixture into balls and then press a pecan on top of each. Chill for about 10 minutes or so to set. Store in the refrigerator for up to a week. Adapted from bewholebeyou.com Read More

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should still be a priority, so why not put your slow cooker to work making this chowder? It is as easy as placing all the ingredients into the Crock Pot, turning it on, and forgetting about it for several hours. At the end of the day, you will have a delicious, homemade meal that is full of nutrients that will keep you feeling satisfied for the rest of the evening. And, you will most likely have leftovers which will make the rest of your week run smoothly as well! Another great aspect of this recipe is that it can cater to a variety of people with different nutritional needs. Not only is it gluten free, but it is also dairy free. However, with ingredients like potatoes, corn, bacon and coconut milk, no one will even notice that this creamy and hearty chowder is not made with dairy or gluten! And since December is Color Your Basket Rainbow month, this soup is a great way to color your basket, as all of the ingredients provide a unique color and therefore excellent nutritional value to your basket and meals!     Slow Cooker Southwestern Corn & Potato Chowder Serves: 8-10 bowls of soup   Ingredients 3 ears of fresh corn, kernels removed from the cob 2 cups of Yukon potatoes, diced 1 red pepper, diced 1 onion, diced 1 large chipotle pepper, minced Juice from 1 lime ¼ cup of fresh cilantro 1 ½ teaspoons of ground cumin 3 strips of crispy bacon, crumbled 14 oz can of fire roasted tomatoes 4 cups of low sodium vegetable stock salt and pepper 1 can of coconut milk diced avocado (optional)    Directions 1) Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt and pepper to a crock pot 2) Stir to mix everything 3) Cook on high for 4 hours 4) Add in coconut milk to crock pot and cook on high for an additional 30 minutes to an hour 5) Serve with diced avocado and devour! Read More

28 Day Challenge: Week Three

Whew! You’ve survived another week. We hope we’ve convinced you that a healthier lifestyle is attainable, despite how intimidating it might seem at first. Remember to keep incorporating those small challenges you’ve already made as you continue on into Week 3 of the 28 day challenge! (For more 28 Day Challenge info, click here). This week, the dietitians challenge you to simply eat more plants. That may sound easy, but did you know that the current recommendations are to fill half of your plate with fruits and vegetables at every meal? According to the 2015 Dietary Guidelines Executive Summary, over 80% of Americans eat below the recommended amount of fruits and vegetables. It's probably safe to say, we could all use a little bit more plant foods in our lives. Now, we've only mentioned fruits and vegetables, but eating more plants also includes things like legumes and whole grains. So, why is eating plants so good for us? Plants are living organisms that contain properties designed to help protect them from predators and the environment. These properties, called antioxidants, function the same way in our bodies - they protect us from developing chronic disease. Antioxidants are scavengers of the by-product of oxidation, free-radicals, and help reduce the number of these harmful substances in the body. There are several different types of antioxidants, each with a different benefit and protective property that fight against an array of chronic diseases. Aside from being a great source of powerful antioxidants, plants also offer an array of vitamin and mineral compositions that all uniquely function to help maintain equilibrium in the body. There is so much more to be said about the benefits of eating plants, but remember, we’re keeping it simple!   So at your next trip to Market Street, try picking out a few new fruits or vegetables in the produce department like the new Pazzazz apples or purple potatoes. Also try a new variety of whole grains like quinoa or farro. Explore a new way to use your favorite canned beans. And don’t forget that frozen is just as good of an option too! Good luck with Week 3 of the 28 Day Challenge.   P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing! Enter or share your entry by clicking here. Good luck! Read More

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

What goes great with a sunny afternoon? This fresh and fruity salad! In recognition of Celiac Disease Awareness month, we’ve created this gluten-free Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette. One of the best things about this recipe is that it requires fresh, delicious cherries which are now in season. Cherries are full of antioxidants which contain cancer-preventative compounds and reduce inflammation. They are also a good source of vitamin C. From the dark colored spinach which contains lots of vitamins and minerals to the chopped almonds which provide you with monounsaturated fat (the kind that lowers bad cholesterol), this salad is jam packed with healthy vitamins and minerals in every ingredient. The made-from-scratch balsamic vinaigrette is super easy to make, full of flavor and contains less calories than bottled salad dressings (which may contain gluten). Don’t be fooled by how fancy this salad looks, there are less than 10 ingredients and it will only take about 30 minutes make! This recipe is delicious, but the health benefits are the “cherry” on top!   Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette Serves 4   Ingredients 1 1/2 – 2lbs Rancher's Reserve steak (chuck eye, ribeye, filet, strip) extra virgin olive oil, salt, and pepper 12oz baby spinach 2 cups cherries, pitted and halved 1/2 cup sliced almonds 3oz blue cheese, crumbled   For the Cherry-Balsamic Vinaigrette: 1/4 cup cherries, pitted and halved 2 Tablespoons balsamic vinegar 1 Tablespoon fresh lemon juice salt and pepper 2 teaspoons honey 1/4 cup + 2 Tablespoons extra virgin olive oil   Directions 1. Combine all ingredients for Cherry-Balsamic Vinaigrette except extra virgin olive oil in a food processor or blender then pulse to coarsely chop. Slowly stream in olive oil while processing until smooth. Set aside. 2. Rub both sides of Rancher's Reserve steaks with extra virgin olive oil then season liberally with salt and pepper. Grill over medium-high heat to your preferred level of doneness. Alternatively you could cook steaks on the stove top. Let steaks rest for 5-7 minutes before thinly slicing against the grain. 3. Divide spinach between plates then top with sliced steak, cherries, blue cheese, and sliced almonds. Drizzle with Cherry Balsamic Vinaigrette then serve. Read More

Lasagna Stuffed Peppers

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes.  Take a free shopping tour and learn how to make healthier selections and understand how the foods you buy affect your diabetes. You’ll also learn how carbohydrates impact your blood sugar and ways that you can reduce your risk of health complications. In the past, diets for people with diabetes were very restrictive, but luckily things are different now! Eating a variety of foods including vegetables, whole grains, fruits and lean meats is encouraged. Our Dietitians can help you navigate your way to a colorful diet full of foods you love. You can sign up for a tour here!  While pastas and breads are staples in many of our meals, there are so many recipes that will change the way you think of low-carb. These lasagna stuffed peppers are full of flavor and are a great way to skip out on the pasta and indulge in the sensual flavors of oven roasted bell peppers.  You can also navigate the store for ingredients by choosing foods with Heart Healthy, Whole Grain, Low Sodium, Low-Fat, Sugar Free and Fiber health tags. For instance, when choosing the marinara sauce for this recipe, find a sauce that has Low Sodium and Heart Healthy on the price tag and a cheese that is labeled Low-Fat. You really can have your lasagna and eat it too!   Lasagna Stuffed Peppers Ingredients1 large red bell pepper1 large green bell pepper1 large yellow bell pepper1 large orange bell pepper2 ½ cups marinara sauce1 cup part-skim ricotta cheese1 cup shredded mozzarella cheese½ cup grated Parmesan cheese1 tbsp Italian seasoning   Directions 1.) Preheat oven to 400° Line a baking sheet with aluminum foil.2.) Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.3.) Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.4.) Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.5.) Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.6.) Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack. Read More

Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Summer is here! What better way to celebrate than to make a simple, fresh and great-tasting Buffalo Chicken Quinoa Salad? Your family can enjoy this nutritious recipe in 30 minutes or less making it a surefire way to earn a stamp of approval. Quinoa is a nutritious seed that is often prepared and consumed like a grain. It has a crunchy texture and nutty flavor. As a bonus, it’s also gluten-free so it can be enjoyed by those who are sensitive to gluten or wheat. Quinoa contains 8 grams of protein per cup and is a good source of manganese, phosphorus, folate, iron and zinc. Now you might be asking what some of these minerals do for your body? Phosphorus is needed for bone health. Folate, one of the B-vitamins, is essential for cell function and tissue growth. Getting adequate folate is particularly important for pregnant women. Iron is an essential mineral that transports oxygen in red blood cells and zinc is important for your overall health. So, while you’re at the pool or watching sports in your favorite chair, enjoy this nutritious and spicy salad. It’s perfect as an appetizer, snack, lunch or dinner - the options are limitless!     Buffalo Chicken Quinoa Salad Serves 4-6   Ingredients 3 cups cooked quinoa 1 tablespoon vegetable oil 2 boneless skinless chicken breasts, cubed (or 2 grilled chicken breasts, cubed) 1 cup broccoli florets1 ½  cup cabbage and carrot mix (coleslaw mix), shredded1/2 cup blue cheese crumbles, plus more for garnish1/2 cup green onions, chopped, plus more for garnish2 tablespoons vegetable oilSalt and pepper, to taste  for the dressing1/4 cup olive oil3/4 cup buffalo hot sauce1 teaspoon onion powder   Directions 1.In a large skillet add vegetable oil, chicken, salt and pepper, and saute over medium‐high heat until chicken is just cooked through, about 5 minutes. 2. Add broccoli and sauté an additional 3‐4 minutes or until broccoli starts to soften, but is still al dente. In a small bowl combine olive oil, buffalo sauce, and garlic powder. Stir in about half of dressing mixture into chicken, and cook until mostly absorbed, about 5 minutes. 3. In a large bowl, add chicken mixture, quinoa, carrots, cabbage, bleu cheese crumbles, green onions, and dressing,and toss well until evenly combined. 4. Serve with additional bleu cheese crumbles and green onions, and enjoy! Read More

Dietitian Spotlight: Grilled Pork Chops and Peaches

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe! Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. This grilled pork chop and peaches recipe is simple, scrumptious and so summer-y. Pork chops are a great summer dinner protein because they take mere minutes to prepare. It’s fairly difficult to mess up pork chops and they are the perfect canvas for any sauce or coating. Rice is also a simple, naturally gluten free side dish that cooks up with little effort. A rice cooker takes away any difficulty at all. For this recipe, Texmati steals the show as a filling and flavorful foundation. The cooked peach sauce with the hints of thyme completely sets this dinner apart because each bite is subtly sweet from the peaches and honey and then delightfully savory from the chicken broth and fresh thyme. It’ll be a family favorite for sure. Fire up the grill and enjoy the sweet (and savory) taste of summer with this Grilled Pork Chops and Peaches Dinner. We won’t blame you if you lick the plate.    Grilled Pork Chops and Peaches    Ingredients 2 tsp olive oil 4 pork chops, boneless or bone in Salt and pepper 2 Tbsp. shallots, thinly sliced 2 tsp, fresh thyme, chopped 2 peaches, cut into 8 wedges 1 cup low sodium chicken broth 2 tsp. honey 2 tsp. butter 1 cup Texmati Rice   Directions 1. Heat a large skillet over medium-high heat and preheat the grill. While heating, season pork chops with salt and pepper. 2. Prepare rice according to package. While rice is cooking, grill pork chops until they easily release from the grill about 4 minutes. Flip and cook for another 3 minutes. Remove the chops and set aside in a warm place. 3. Meanwhile, in the skillet, add shallots, thyme and peaches and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. 4. Spoon peaches and sauce over the chops and serve over rice. Read More

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.  In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet is improved so much. Fruits and veggies become the star of the meal, people begin reading food labels and choosing foods with fewer ingredients they don’t recognize, food quality instead of quantity is the primary focus. Over and over chefs say that the best recipes are those that use simple, high quality ingredients and let the flavors do the talking. This is a truly simple and delicious recipe. Everyone, even those with food allergies, can enjoy this delicious Top Sirloin with Grilled Ratatouille dish this summer.   Top Sirloin with Grilled Ratatouille   Ingredients 1 lb Rancher's Reserve top sirloin (let steak come to room temperature before grilling) Salt and pepper to taste 2 cups grape tomatoes, halved 2 tbsp balsamic vinegar 1 10 oz yellow squash, cut into 1/2" thick rounds 1 10 oz zucchini, cut into 1/2" thick rounds 4 green onions, trimmed 1 10 oz eggplant, cut crosswise into 1/2" thick rounds Cooking spray 2 tbsp thinly sliced fresh mint 2 tbsp extra virgin olive oil ½ cup loosely packed fresh basil leaves   Directions 1. Preheat grill to high. Pat dry the steaks and season with salt and pepper. 2. Combine tomatoes, vinegar and 1/2 tsp each salt and pepper in a large bowl. 3. Coat squash, zucchini, green onions and eggplant with cooking spray. Grill squash, zucchini, green onion (2 min), and eggplant (3 min) uncovered or until tender and grill marks appear. Coarsely chop green onions and combine all grilled veggies with the tomato-vinegar mixture. Add mint, basil and oil and toss to coat. 4. Grill steaks 4-5 minutes per side or until desired doneness. Remove steaks from grill and let rest for 5 minutes. Serve with vegetable mixture. Read More

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Packing lunches can be difficult, even for the most seasoned and organized home chefs. However, if you or someone you know suffers from food allergies, packing allergy friendly lunches can add one more thing to an already long list of to-dos in the morning. This chicken taco rice bowl provides a delicious, quick and easy solution to your lunchtime woes. It can be easily tweaked to accommodate anyone dealing with the top 8 allergens. For example, if you’re allergic to dairy, simply replace the shredded cheese with your favorite dairy-free cheese or nutritional yeast. Not only is the recipe allergy-friendly, it also comes together in less than 5 minutes, and requires very little preparation in the mornings. Whether you’re packing lunch for yourself, a significant other or kids, these bowls can be packed within minutes. During the busy back-to-school season, enjoy hitting the snooze button and enjoy 10 more minutes of sleep knowing that a healthy lunch can be packed quickly. Our favorite thing about this recipe is that it is easily changed depending on what you’re craving that day! You can add any topping to make your tastebuds sing. Just add things like pico de gallo, Hatch green chiles, shredded lettuce, and more. When designing your ideal bowl, there are a few things to keep in mind to help ensure you get a delicious and satisfying meal. First, pick a high-fiber rice like brown, basmati, jasmine or wild rice as a filling base. Next, include a protein to add more staying power with the meal. Shoot for 25 grams of protein through adding lean beef and pork, chicken, shrimp, or for a vegetarian option, beans. Now that you have the base of your rice bowl created, simply add your choice of toppings to the mix and you’re ready to go! Start this school year off right with a delicious and nutritious lunch idea!   4-Minute Chicken Taco Rice Bowls   Ingredients 1 cup microwaveable rice (We used Minute® Ready to Serve Brown Rice) ¼ cup cooked, shredded chicken breast (or substitute with drained, rinsed beans for a vegetarian option) ¼ cup salsa ¼ cup grated cheddar cheese   Optional: sliced black olives sliced green onion pinto beans guacamole Carrot sticks, on the side     Directions 1. Microwave rice cup according to package instructions. Place rice in a serving bowl. Stir in chicken and salsa. Top with cheese. Microwave for approximately 30 more seconds to warm entire dish, if desired. 2. Top with any additional ingredients of choice! Read More

Fast Dinners

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  All evenings are not created equal and the dinner cooked each night needs to fit the need of each day. An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either. Quick, delicious and satisfying meals can be attainable on those hectic nights--- and you might walk away feeling better satisfied because a home cooked meal was served. A few ways I accomplish quick weeknight meals are by: Purchasing premade ingredients: Whether it's store bought pizza dough, or pre-sliced fruit, some nights it takes a village to get dinner on the table. Check out Market Street's refrigerated section for Brooklyn’s Pizza Dough. Also don't forget to take a peek at the variety of sliced fruit in the produce section for a quick fruit salad. Making breakfast for dinner: A quick frittata makes an easy dinner. Crack the eggs, add some cheese, give a good whisk and pop in the oven. Prep is a breeze and cook time is about 15 minutes. Using quick cook-time proteins: Shrimp and scallops have extremely low cook times, which makes getting dinner on the table much easier. Be sure to chat up the fish monger next time at Market Street. Their assistance is a great help to point you to whatever seafood item fits your need (and budget). Doing some prep work ahead of time: If I know a busy day is on the horizon, I will do a quick five to ten minute prep the night before or the morning of. For example, I will dice vegetables or even cook sausage and let it sit in the fridge before it's time to cook. Tricks like this will save you minutes when it's cook time. Say it with me, I CAN cook dinner on a busy weeknight...I CAN cook dinner on a busy weeknight. Well said, my friends. Start this week with these three fast dinners that will leave you with time to spare on those busy weeknights: chive and cheese frittata + Market Street’s fresh fruit slices + crusty bread from Market Street’s bakery spicy garlic shrimp and avocado salad + Market Street’s fresh made tortilla chips + two-minute margarita roasted radish and sausage pizza + arugula salad Recipes:  Chive and Cheese Frittata Serves 2-4 Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients    5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1) Heat the oven to 350 degrees. 2) Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3) Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4) In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5) Add the egg mixture into the skillet and then place in the oven. 6) Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve.   Spicy Garlic Shrimp and Avocado Cucumber Salad Author note: Eat this salad with a side of tortillas to scoop up all the goodness.   Avocado Cucumber Salad Ingredients 1 pound spicy garlic shrimp (see recipe below), chilled 2 cups cucumber, peeled,seeds removed and sliced into bite sized-sticks 1/4 cup red onion, diced 2 avocados, cubed 1/4 teaspoon kosher salt juice of 1 lime   Directions 1) In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes. 2) Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. This recipe is easily doubled. Ingredients 3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions 1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well. Place in the fridge and chilled   Two Minute Margarita Author note: This recipe is a combination of several margarita recipes that I’ve used over the years. When there is time, I juice the limes myself, but in most instances, I use store-bought fresh limeade. For this recipe, seek out the freshest store-bought limeade and rid yourself of the unnecessary packaged premade margarita mix. It doesn’t take long to whip up this margarita; in fact, it takes about 2 minutes. Ingredients 3 ice cubes (plus more for the individual drink) 2 ounces tequila 1/2 ounce orange liquor 3 ounces fresh limeade 1/2 teaspoon agave syrup squeeze of lime juice pinch of salt lime slices   Directions 1) Place the ice cubes into a cocktail shaker (or plastic cup as I do), and pour the tequila and orange liquor over the ice. Shake or stir to chill. 2) Pour the chilled liquor in a glass filled halfway with ice. 3) Add the limeade, agave, lime juice and salt into the glass. Stir well. 4) Finish with a slice of lime and serve.   Roasted Radish and Sausage Pizza Author note: This is a non-recipe simply because pizza is a personal creation. Adjust the toppings to your liking. Additional cheese, like parmesan or pecorino, would work well with this pizza. Ingredients pizza dough tomato sauce 1 1/2 -2 cups radishes, sliced 1 teaspoon extra-virgin olive oil pinch kosher salt 1 shallot, thinly sliced uncased sausage (I prefer spicy), about 3 links worth mozzarella cheese   Directions 1) Heat the oven to 400 degrees 2) In a small bowl combine the radishes, oil and salt. Evenly distribute on a foil-lined baking sheet. Roast for 10 minutes, until tender. Remove from the oven. 3) Increase the heat to 500 degrees. 4) Meanwhile, cook the sausage until slightly underdone. 5) Roll out the pizza dough. Place a layer of tomato sauce on the dough. Next add a handful of cheese to cover the sauce. 6) Add the sausage, radishes and shallots. Top with a sprinkling of cheese. 7) Place in the oven and cook until the dough is golden and the cheese melted and browned.   Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad. Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions 1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Read More

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