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Dietitian Spotlight: Cauliflower Fried Rice

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

Friday, December 9, 2016 4:30:00 PM

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season.

Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced …
» Read More
Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

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

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

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

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

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

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

For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a …
» Read More
The Teal Pumpkin Project

Tags: Teal Pumpkin Project, Food Allergies, Halloween, Market Street Registered Dietitians

Thursday, October 5, 2017 2:54:00 PM

What is the Teal Pumpkin Project?

The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats …
» 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

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Dietitian Spotlight: Cauliflower Fried Rice

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season. Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced cauliflower to replace grains in recipes has become more popular and it is a great way to decrease calories while increasing nutrition. In addition to cutting calories, the cauliflower and variety of other vegetables are good sources of fiber which can help keep you feeling full longer, both of which aid in managing weight. With the addition of pineapple, peas, carrots and green onion, you have a very colorful meal that is perfect for this month’s Color Your Basket Rainbow. Adding a variety of fruits and vegetables to your meals is a great way to add fiber and a variety of vitamins and minerals, as each food has its own unique set of nutrients. This recipe is also Paleo friendly, meaning it is dairy free and grain free. If you are looking for a quick and simple intro to Paleo that is friendly to your waistline, then try this recipe below.      Pineapple Paleo Cauliflower Fried Rice GF, Dairy Free, vegetarian option Yields: 3 Prep time: 5 min Cook time: 10 min   Ingredients One small head of cauliflower 1 cup frozen peas and carrots mix 2 eggs, beaten 2 tbsp sesame oil 2 garlic cloves (chopped) 3 tbsp tamari sauce (gluten free) 1/2 cup pineapple (diced). Keep a tbsp or two of juice for later. 2/3 cup chopped green onion red pepper flakes 3 oz gluten free spicy or sweet jerky (beef, turkey, or bison), chopped - optional Black pepper/sea salt to taste   Instructions 1) For the cauliflower rice, just chop into sections with knife first then pulse in food processor or blender a few times until "riced" texture forms. Pulse for 1 or 2 seconds each time. 2) In a small bowl, beat your eggs and set aside. 3) Next heat a medium skillet or wok on medium high heat and add in your cauliflower rice, peas/carrots, sesame oil, eggs, and garlic. Stir around for a 2-3 minutes until coated. 4) Add in your tamari sauce, pineapple, and jerky (if using). Stir fry for another 2 minutes then add your onion last. Place on medium to medium high heat until everything is coated and hot. Add in a few tbsp of pineapple juice if you want it more sweet. 5) Mix again then plate or place in serving bowl. Iif there is any sesame/tamari/pineapple juice left in the skillet or wok, then pour that on top of your bowl before serving. 6) Top with crushed red pepper and black pepper/sea salt to taste if desired.   Calories: 335 Total Fat: 20g (5g saturated) Cholesterol: 140mg Sodium: 700 mg Total Carbs: 22g Fiber: 6g Sugars: 11g Protein: 19g   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

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

Dietitian Spotlight: Spaghetti Carbonara

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

The Teal Pumpkin Project

What is the Teal Pumpkin Project? The Teal Pumpkin Project launched in 2014 by Food Allergy Research and Education (FARE). This project encourages people to raise awareness for food allergies and promote inclusion of all trick-or-treaters throughout the Halloween season. Managing food allergies during Halloween can be tricky for families because many of the traditional treats are not safe for children with these life-threatening food allergies. The Teal Pumpkin Project is designed to promote safety, inclusion, and respect of individuals managing food allergies. Why teal? This is the color of food allergy awareness. How to Participate:  By placing a Teal Pumpkin on your porch you are letting friends, family and neighbors know you have non-food and/or food allergy friendly treats available. You can purchase a painted Teal Pumpkin at Market Street, paint your own with one of Market Street’s teal pumpkin painting kits or simply print and place a sign on your front door. Click and print the downloads below! Download Now Download Now  Non-food treats provide a safe, fun alternative for children with food allergies and for other children, such as those with diabetes or celiac disease, for whom candy may present a problem. However, there are a few considerations when choosing which non-food items to hand out. Some non-food items still contain food allergens, such as some brands of moldable clay or play-doh, which may contain wheat. Also, try to choose latex-free items for those with latex allergies. You are more than welcome to still pass out candy, just do it safely by keeping the candy and non-food items in separate bowls. You can ask trick-or-treaters if they have any food allergies, or simply give them a choice of which treat they would like. It's easy to get started! Market Street has a great selecton of both non-food treats and allergy-friendly food treats that you can have on hand this Halloween. Check out some of our favorite ideas below or download the full shopping list here. Non-Food Treats: -Black spider rings -Halloween games and books -Neon stretch skeletons -Martian or witch fingers -Plastic fang whistle -Skeleton warrior figures -Vampire teeth -Halloween tatooos -Halloween pencils -Disc shooters -Glow in the dark sticky eyes   Allergy-Friendly Food Treats: The following products are free of the top-8 allergens (dairy, egg, soy, wheat, peanut, tree nut, fish and shellfish). But remember, ALWAYS check the label for the allergies you manage! -Enjoy Life Bars (Smores, Cinnamon Bun, Chocolate Sunbutter, Cocoa Loco Chewy, Caramel Apple, Very Berry, Milk Chocolate Crispy Rice, Boom Choco Boom Dark Chocolate) *Note: All Enjoy Life products are free from the top 8 allergens - Stretch Island Fruit Leather (Apricot, Apple, Grape, Raspberry, Cherry, Strawberry -Fruigee Organic Fruit Snack Pouch (Kalefornia Grape, 24 Carrot Orange) -Skinny Pop Halloween Multi Pack -Applesauce (Knudsen, Santa Cruz) - Honest Tea Juice Pouches (Tropical Tango, Goodness Grapeness, Super Fruit Punch, Berry Lemonade, Appley Ever After) -Boxed raisins, clementines, lunch box apples and oranges 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

Dietitian Spotlight: Cauliflower Fried Rice

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Dietitian Spotlight: Spaghetti Carbonara

The Teal Pumpkin Project

Introducing a Kitchen Game Changer

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Dietitian Spotlight: Cauliflower Fried Rice

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Dietitian Spotlight: Spaghetti Carbonara

The Teal Pumpkin Project

Introducing a Kitchen Game Changer

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