Market Street

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Egg Plant Wraps

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

Friday, April 14, 2017 4:31:00 PM

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it?

Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal. …
» Read More
Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Tags: market street, Market Street Registered Dietitians

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

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

Tags: A Pleasant Little Kitchen

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

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

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

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

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

I spy with my eye something I look forward to every winter season— that which is beautifully …
» Read More
Introducing a Kitchen Game Changer

Tags: market street, Sunions, Onions, Produce

Tuesday, February 27, 2018 12:03:00 PM

"How do I cut an onion without crying?"

We've all been there. In fact, if you Google it, you'll get more than 1.1 million results and videos on the subject, which is why we're very excited to introduce Sunions™ to our stores. Sunions are a groundbreaking new product – the first tearless and sweet onion! There are so many things to love about these onions. They don’t make you …
» Read More
Spicy Roasted Brussels Sprouts

Tags: A Pleasant Little Kitchen

Friday, February 16, 2018 9:53:00 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.

Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS!

One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children.

Brussels sprouts are one of my favorite roasted veggies. They are packed with …
» Read More
Smoked Salmon and Horseradish Baguette

Tags: A Pleasant Little Kitchen, lent, Smoked Salmon

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

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

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

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

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

One of my favorite finds at Market Street is smoked salmon. …
» Read More
Cherry and Brie Honey Puff Pastry

Tags: A Pleasant Little Kitchen, cherries, Dessert, pastry

Wednesday, May 23, 2018 3:45:00 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.

When I think of fancy cheese, I can’t help but think on brie. Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina …
» Read More
Herbed Fondue

Tags: market street, A Pleasant Little Kitchen, Fondue, Party Recipes

Saturday, October 29, 2016 1:30:00 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.

If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? …
» Read More
25 Days of Gifts

Tags: market street, Market Street Gifts, Christmas, 25 Days of Gifts

Thursday, December 1, 2016 4:55:00 PM

25 days, 25 gifts. We've got everyone on your list covered!

1) Mix and Match Bracelets

2) Build Your Own 6-Pack & Libbey's Craft Brews Glass Set

3) Corkcicle Tumblers

4) Lemon Cypress Miniature Christmas Trees

5) Travel Mugs

6) Sisters Gourmet Cookie Mix

7) Lady Jayne Sticky Note Set

8) Old Fashioned Wooden Church

9) Theo Organic & Fair Trade …
» Read More
28 Day Challenge: Week Four

Tags: market street, 28 Day Challenge, Build A Better Meal, Market Street Registered Dietitians

Wednesday, January 25, 2017 1:59:00 PM

We are concluding our 28-Day Challenge with the fourth and final week. Let’s check in real-quick - Are you still taking those recommended supplements? Have you been drinking more water and eating more fiber? Are you still crunching away at those plants you started eating more of last week? Great! Keep up the good work, you’re almost there! And remember, these 28 days are helping …
» Read More

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Egg Plant Wraps

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it? Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal. Not only are eggplants and spinach lower in calories, eating vegetables like these will help you gain essential vitamins and minerals that are needed in your diet. Eggplant is not specifically high in one individual nutrient, but it contains a large variety to help you gain nutrients in an area that you could be lacking. Spinach, on the other hand, is abundant in iron, vitamin C, vitamin A, vitamin K, folic acid and calcium. Spinach and other green leafy vegetables are known for being one of the best sources of Vitamin K, which plays a vital role in blood clotting and is essential in promoting bone health. Making the choice to incorporate vegetables into your diet can provide great benefits to your body. There are ways you can change dishes to integrate more vegetables and this is a good way to switch up what is typically on your weekly shopping list. Think of the endless possibilities!   Eggplant Wraps   Ingredients 2 medium/large eggplants 2 tablespoons sunflower oil or light olive oil 1 tablespoon dried mixed herbs 14 ounces spinach 16 sundried tomato pieces, in oil 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed) 5 ounces sharp Cheddar, cut into 16 slices pinch sea salt black pepper, to taste   Directions 1) Preheat the oven to 350°F. You will need a large non-stick baking sheet. 2) Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick. 3) Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside. 4) Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid. 5) Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet. 6) Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper. 7) Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately. Read More

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

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

Winter Citrus Salad with Honey Lime Dressing

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

Introducing a Kitchen Game Changer

"How do I cut an onion without crying?" We've all been there. In fact, if you Google it, you'll get more than 1.1 million results and videos on the subject, which is why we're very excited to introduce Sunions™ to our stores. Sunions are a groundbreaking new product – the first tearless and sweet onion! There are so many things to love about these onions. They don’t make you cry when cutting and they truly are sweet and tastefully crunchy. What are Sunions? Sunions are grown in Idaho, Nevada and Washington and are a product of more than 30 years of research and farming to grow an onion that decreases in pungency (causing fewer tears) and gets sweeter over time. The journey began in the 1980’s when the first two onions were cross-bred using natural and traditional methods. As technology advanced, volatile onions were identified using gas chromatography, which allowed breeders to identify the onions that would cause fewer tears when cut. Why do onions make us cry? As a natural self-defense mechanism, onions release volatile compounds when they are damaged. So when we cut them, compounds in onions are broken up and this causes the onion to release something called lachrymatory-factor synthase (LF). When LF reaches our eyes, it signals the nervous system to create tears to reduce the irritant. The amounts of those compounds in other onions remain the same or increase over time. In Sunions, these compounds do the exact opposite and decrease to create a tearless, sweet and mild onion. The flavor of Sunions is also more consistent from bulb to bulb than with any other onion. Using and Storing your Sunions You can use a Sunion for anything you would normally use an onion for. Grill them, sauté them, or use them instead of a regular onion in any recipe to add crunch and sweet flavor. Store Sunions indoors in a breathable, dry container. Keep them in a cool place, 35 to 40 degrees Fahrenheit, and away from light. Sunions stored correctly in a cold and dark place will retain their eating quality for up to six weeks. Sunions™ Omelette Serves: 6    Ingredients: 8 large eggs 1/3 c. grated Parmesan cheese 2 Tbs milk 2 Tbs olive oil 1 Sunions™ onion, chopped 8 oz. mushrooms, sliced (such as shitake) 2 cloves garlic, minced 1 6oz bag baby spinach, rinsed   Directions: 1) In medium bowl, add eggs, Parmesan cheese and milk. Whisk to combine and set aside. 2) In a large sauté pan, on medium high heat add olive oil. Heat one minute and add onions and mushrooms. Saute for 3-5 minutes or until onions are translucent. Add garlic and stir to combine. Turn heat to medium and add spinach. Stir to combine and cover. Cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper. Spread mixture evenly on bottom of pan. Add prepared eggs, lower heat to medium low and cook for 10 minutes; lifting edges to let uncooked eggs run underneath. To finish cover for 2-3 minutes and omelette will get puffy. 3) Cut into wedges and serve warm. Great for breakfast, lunch or dinner. Read More

Spicy Roasted Brussels Sprouts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS! One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children. Brussels sprouts are one of my favorite roasted veggies. They are packed with nutrients and flavor and quick to roast. They also work well with a handful of flavor combinations that are extremely tasty, such as: Brussels + bacon + garlic+ cider vinegar Brussels + cream + nutmeg Brussels + lemon juice + thyme Brussels + garlic + chili powder + lemon I so enjoy purchasing Brussels sprouts at Market Street. This veggie is available in bulk form so that I can hand select the Brussels that will be coming home with me. This plentiful green mound of beautiful Brussels is always waiting patiently to be scooped up and weighed—and then taken home to be roasted. Ahhh, the joys of produce shopping. When at the produce section at Market Street, don’t forget to spin around and grab a few lemons. This versatile fruit is also a critical component to your dinner. One of my favorite ways to serve roasted Brussels sprouts is with a side of greek yogurt topped with lemon zest. The tangy greek yogurt and sweet lemon zest are perfect companions to this heavy-flavored vegetable. A few pointers when preparing Brussels sprouts: Be sure to cut off the hard end of the vegetable. To make for a quicker roast, slice the Brussels in half, hot dog style. Remove any damaged or dirty outer leaves when prepping the Brussels. Now that you’ve been properly encouraged and prepped. All that’s left is for you to repeat after me: Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS! Spicy Roasted Brussels Sprouts Serves 4    Ingredients 2 tablespoons extra-virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon chili powder 1 teaspoon kosher salt 1 ½ pounds Brussels sprouts, ends removed and brussels sprouts halved juice of 1/2 a lemon greek yogurt lemon zest   Directions 1. Heat the oven to 450 degrees. 2. In a large bowl, combine the oil, salt, garlic powder, cayenne and chili powder. Whisk well to combine. 3. Place the Brussels sprouts into the olive oil mixture and coat the brussels well. 4. On a rimmed baking sheet, spread the Brussels sprouts in a single layer. Cover the baking sheet tightly with foil. 5. Cook the Brussels sprouts for 20 minutes. After 20 minutes, remove the foil and lower the heat to 425 degrees. Continue to roast, uncovered, for 15 to 20 minutes (until browned to your liking), stirring every 5-8 minutes. 6. Top the Brussels with a squeeze of lemon juice and serve warm with a side of Greek yogurt topped with lemon zest.   Read More

Smoked Salmon and Horseradish Baguette

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

Cherry and Brie Honey Puff Pastry

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When I think of fancy cheese, I can’t help but think on brie.  Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina Garten as well. While Parisian cheese stores may not be readily accessible, Market Street is and their selection of soft cheeses are extensive and delicious. Brie, while a fantastic soft cheese, typically needs a vessel of delivery. While a French baguette would be a natural choice, I would like to offer up another suggestion. Puff pastry. I hope you see where I’m taking this brie and puff pastry combination—into the oven. But first, it’s missing another component that notches up the flavor profile. Cherries. Beautiful, fresh, and screaming red—it boasts of summer and tartness. It’s not surprising that the phrase “a bowl full of cherries” is accepted as “cheerful” because cherries are a darn right delight. What about “a puff pastry full of baked brie and sugared honey cherries.” May not roll off the tongue like a bowl full of cherries, buuuuuut it definitely hits the craving bullseye. Cherry season is in full swing at Market Street, and lucky for you, the soft cheeses are easily accessible from the cherries. I mean, I can literally SEE the brie from the cherries at my local Market Street. So, basically, it’s a match made in cheese and bread heaven. Cherry and Brie Honey Puff Pastry Servings vary   2 1/2 cups cherries 1/4 teaspoon kosher salt 3 tablespoons sugar and more for topping 3 tablespoons honey and more for topping zest of 1 lemon juice of 1/2 lemon 1 wheel of brie cheese 2 sheets puff pastry egg wash canola spray   1) Heat the oven to 400 degrees. 2) Remove the cherry stems. Pit and quarter the cherries. Place in a bowl. 3) Add the salt, sugar, honey, lemon zest and lemon juice to the cherries. Stir well. 4) Spray a rimmed baking sheet (or two baking sheets) with canola oil. 5) Lay the puff pastry onto a floured surface (do not roll out the puff pastry) and cut into four equal squares. Place the squares onto the baking sheet, arranged in a diamond. 6) Add two slices of brie cheese (lengthwise) in the middle of the puff pastry. Spoon a generous amount of cherry filling over the top of the cheese, from one end of the diamond point to the other. Top with a sprinkling of sugar and honey. 7) Take the other two ends of the puff pastry and fold them towards the middle. Secure the ends tightly by pressing one dough end over the other. Continue this process until all eight pieces of dough are filled. 8) Lightly brush each side of dough with egg wash. Sprinkle more sugar onto the tops of the dough. Place in the fridge and let cool for 15 minutes. 9) Remove the sheet pans from the fridge and place into the oven. Bake for 35-40 minutes, or until the pastry is golden brown. 10) Remove the sheet pan from the oven. Let cool for 2 minutes. Drizzle additional honey on top of the pastries. Remove the pastries from the pan and place onto a cooling rack. Serve warm or at room temperature. Read More

Herbed Fondue

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? Cheese. When my husband wants to surprise me with a date-night in, what is one of the things he brings home? Cheese (and wine, of course!). So when I was given an opportunity to develop a recipe for The Dallas Morning News about the 1970s, the first recipe on my list was the cheesiest thing possible. Fondue. Delicious, melty, salty (but not too salty) fondue. Then add some potatoes, cured meats and bread; that’s my kind of food heaven. Developing recipes can be a tricky task at times, especially if the recipe in development is slightly out of your wheelhouse. Fondue was legendary in my mind, a way to consume cheese with multiple vessels. I was slightly intimated by it because…how DO you make fondue? First you need a fondue set. Thankfully, my grandmother gifted me one when I got married. In her wisdom and foresight she knew I would one day need a way to melt cheese. Next, you need sterno to heat the pot. Then there’s cheese, garlic, wine, herbs and the cheese vessels– breads, meats, and vegetables. When I arrived at Market Street to choose the star of the fondue I couldn’t make up my mind. The cheese selection was immense. It not only ranged from gourmet to basic, but it was also nicely arranged in categories: soft, semi-soft, hard. Then I turn around and there was even MORE cheese to choose from in another cold case. Market Street spoke my love language and my heart was full. I went with a traditional blend of swiss cheeses (Swiss and Gruyere), so I wanted the dipping accessories to be a little less tradional. Luckily the bakery was a stone’s throw away from the cheese. I meander over and spoke with the baker behind the counter. We talked shop and after a few samples of the fresh baked bread I went with the one that tasted like a pretzel. I scooped up a bundle of adorable (and delicious!) pretzel sticks and felt satisfied. These babies will give the meal a unique twist to the traditional baguette used with fondue. Four recipe tests later, the fondue recipe was wrapped up. I finalized the recipe with a group of sweet girlfriends. Roasted fingerling potatoes, prosciutto and salami, bell peppers, cherry tomatoes, apples, pretzel bread was served to them with my favorite food star. Cheese. That night we laughed, talked, drank wine and dipped to our hearts’ content in gooey delicious fondue. I hope their love tank was filled that night too. Now I am on a mission to fill more cheese love tanks. This time it’s with my kids, and I know the perfect night to do this. Halloween. I plan to pair the sugary goodness of Halloween with the gooey goodness of fondue. Sweet and salty, the perfect combination and the perfect night to start a new tradition.   Herbed Cheese Fondue Author note: This recipe can be halved. However, use 3/4 teaspoon of kosher salt. Serve with a variety of meats, vegetables and bread. I prefer to make my fondue in a saucepan and then transfer to the fondue pot. Cook according to your preference.   Ingredients:  1 garlic clove, halved 2 cups dry white wine (like pinot grigio) 2 teaspoon lemon juice 1/4 cup cognac 2 teaspoon corn starch 6 sage leaves 2 branches rosemary 6 branches thyme 3 cups gruyere, shredded 3 cups swiss cheese, shredded 1 1/4 teaspoon kosher salt   Directions:  1) Tie the herbs into a bundle with kitchen twine. 2) Place the cornstarch into a small bowl and top with cognac. Stir to dissolve. 3) Rub the halved garlic inside a saucepan (or fondue bowl) covering the bottom and sides. 4) In the saucepan (or fondue bowl), over medium heat, bring the wine, lemon juice and herbs to boil. Remove the herbs. 5) Take 1 tablespoon of the wine mixture and add to the cornstarch and cognac. Stir to incorporate. Pour cognac mixture back into the saucepan. 6) Reduce the heat to medium low. In small batches, add the cheese to the wine mixture. Stirring frequently to prevent burning. Continue to add the cheese until all is melted. Add the salt. 7) Pour the cheese fondue into the fondue bowl, set over heat and serve immediately. Read More

25 Days of Gifts

  25 days, 25 gifts. We've got everyone on your list covered!   1) Mix and Match Bracelets 2) Build Your Own 6-Pack & Libbey's Craft Brews Glass Set 3) Corkcicle Tumblers 4) Lemon Cypress Miniature Christmas Trees 5) Travel Mugs 6) Sisters Gourmet Cookie Mix 7) Lady Jayne Sticky Note Set 8) Old Fashioned Wooden Church 9) Theo Organic & Fair Trade Chocolate 10) Burt's Bees Mani Pedi Kit 11) Kodiak Cakes Waffle Mix & O Organics Maple Syrup 12) Zum Bar Goat's Milk Soap 13) Wine 14) Mud Pie Spreaders and Serving Pieces 15) Picture Frames 16) Kitchen Gadgets 17) Silly Cow Farms Chocolate Moo-usse Hot Chocolate 18) Evolution Himalayan Crystal Salt Lamp 19) Festive Serving Pieces 20) Kissing Crystals Christmas Ornaments 21) The Purple Cow Magnetic Travelling Games 22) Totes 23) Basic Spirit Ornaments That Give Back 24) Tabletop Air Hockey 25) Poinsettias Read More

28 Day Challenge: Week Four

We are concluding our 28-Day Challenge with the fourth and final week. Let’s check in real-quick - Are you still taking those recommended supplements? Have you been drinking more water and eating more fiber? Are you still crunching away at those plants you started eating more of last week? Great! Keep up the good work, you’re almost there! And remember, these 28 days are helping to form a lifestyle that will propel you towards becoming the best version of yourself. (For more 28 Day Challenge info, click here). This week, we challenge you to eat one more meal at home with your family. Research shows that meals prepared at home tend to be lower in calories, fat and sodium. We know tackling this challenge is probably easier said than done - especially when you think about all of the after-school activities, games and meetings that you have to account for. It’s exhausting just thinking about adding one more thing to your plate. Finding the time to plan out healthy meals for your family is difficult at best and then finding time to actually cook is even more difficult. That’s where we can help! Our team has been hard at work creating the ultimate solution to your problem. We’ve all compiled our favorite ways to feed our families nourishing and satisfying meals in 30 minutes or less. We have even created a list of our favorite “shortcuts” to getting dinner on the table when there is just no time to cook. These are all tried and tested methods that we have found to work best for our families and schedules. Don’t have time to cook? Not to worry! Try a salad kit topped with some chopped lean deli meat from the deli counter. Need a pasta dinner ready, but don’t have time to make a sauce? Try the Modern Table Meals kit for a quick and filling dinner option.   Maybe you have a little bit of extra time one evening and you want to serve up a delicious, home-cooked meal for your family that is also dietitian-approved, but you don’t have the time or desire to meal plan. Not to worry, we’ve also created a solution for this problem too! Each month the dietitians will provide 5 recipes that will have dinner on the table in 30 minutes flat and that don’t require a professional chef’s pantry. Keep an eye out in the aisles, right here on our blog and on Facebook as we help you Build a Better Meal this year! Check out our first recipe of the year below - Asian Pork & Vegetable Stir Fry.    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 which takes place next week! Enter or share your entry by clicking here. Good luck! Asian Pork & Vegetable Stir Fry Ingredients: 1 lb pork tenderloin,boneless, cut 1 inch thick 4 cups assorted fresh vegetables (sugar snap peas, broccoli florets, bell pepper, carrot strips) 1 bell pepper, chopped 1 clove garlic, minced ½ cup prepared stir-fry sauce 1/8 to ¼ teaspoon crushed red pepper 2 cups hot cooked rice 2 tablespoons unsalted dry-roasted peanuts (optional)   Instructions  Cut pork steak lengthwise in half, then crosswise into ¼-inch thick strips  Heat a large pan over medium-high heat until hot. Add pork and garlic; stir-fry 8-10 minutes or until pork is no longer pink. If pan is not large enough, cook pork in batches. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts if desired. Stir Fry recipe adapted from beefitswhatsfordinner.com Read More

Egg Plant Wraps

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Winter Citrus Salad with Honey Lime Dressing

Introducing a Kitchen Game Changer

Spicy Roasted Brussels Sprouts

Smoked Salmon and Horseradish Baguette

Cherry and Brie Honey Puff Pastry

Herbed Fondue

25 Days of Gifts

28 Day Challenge: Week Four

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Egg Plant Wraps

Dietitian Spotlight: Baked Apple Pork Chops and Green Beans

Winter Citrus Salad with Honey Lime Dressing

Introducing a Kitchen Game Changer

Spicy Roasted Brussels Sprouts

Smoked Salmon and Horseradish Baguette

Cherry and Brie Honey Puff Pastry

Herbed Fondue

25 Days of Gifts

28 Day Challenge: Week Four

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