Market Street

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Breakfast How To: Runny Egg

Tags: market street, APLK, Mother's Day, breakfast

Friday, May 12, 2017 11:35:00 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.

She’s unique among the other women in your life. Honor her this weekend and make her feel like there’s none other but her.

What does this look like? Intentional love.

Let me at least nudge you in the right direction on how to start the …
» Read More
Salmon Burgers

Tags: APLK, market street

Tuesday, July 25, 2017 5:43:00 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.

For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat …
» Read More
Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Tags: A Pleasant Little Kitchen

Monday, September 18, 2017 3:17:00 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.

Confession: I regularly feed my children sweet potatoes and never eat them myself.

gasp

I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes …
» Read More
Salty Spicy Roasted Pumpkin Seeds

Tags: A Pleasant Little Kitchen, Pumpkin Perfected, Pumpkin Recipes

Friday, October 20, 2017 1:15:00 PM

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

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

If you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity.

My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on …
» Read More
Cheddar Bacon Scallion Drop Biscuits

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 22, 2017 1:00:00 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.

Fry. Chop. Stir. Drop. Bake.

Then glory is yours. This is also knowns as homemade biscuit greatness.

Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits …
» Read More
Turkey & Dumplings

Tags: dumplings, fall favorites, gnocchi, market street, quick meal, registered dietitians, rotisserie chicken, thanksgiving leftovers, turkey

Friday, November 27, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; …
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Peanut Butter Banana Parfaits

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

Wednesday, June 1, 2016 9:30:00 AM

After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, …
» Read More
Tangy Mini Bell Pepper Salad

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

Wednesday, July 6, 2016 9:30:00 AM

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber …
» Read More
Spicy Asian Zucchini

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

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

Did you know that the word zucchini comes from the Italian word “zucca” which means squash? Zucchini is in fact a type of squash! Just in time for summer, zucchini is in season, easily available and inexpensive! Not only is zucchini a fun word to say but it's also a fun vegetable to add to any meal or as part of the main dish. Zucchini is low in fat, low in sodium and …
» Read More
Dietitian Spotlight: Classic Blended Burgers

Tags: market street, Market Street Registered Dietitians, Gluten-Free

Wednesday, November 30, 2016 9:30:00 AM

These burgers are cooked in the skillet or on the grill - perfect for some late fall football watching! The star in this recipe is the mushrooms which are a great addition to meals, and can be a nice alternative to meat products such as ground beef.

Mushrooms are often substituted for some of the ground beef in hamburger patties because they can have a meaty flavor and …
» Read More

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Breakfast How To: Runny Egg

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  She’s unique among the other women in your life. Honor her this weekend and make her feel like there’s none other but her. What does this look like? Intentional love. Let me at least nudge you in the right direction on how to start the day: breakfast with fresh flowers. This Mother’s Day, surprise the woman in your life with a perfectly cooked runny egg on toasted rosemary garlic toast and a bowl of fresh fruit. Throw in a few favorite photos of you two together with a handwritten note on why she is a treasure. To make this morning happen, first swing by Market Street to pick up the goods. Everything you need is waiting to be found. Grab a dozen pasture raised eggs, pop over to the bakery and select the perfectly baked loaf of bread (be sure to ask the baker to slice it for you!), and then select an array of pre-sliced watermelon and berries. Then meander to the floral department and pick, pick, pick to your heart’s content. Food, flowers and love. That’s the start to a beautiful, meaningful day. Next is cooking the breakfast. A perfectly cooked egg is one of my love languages. When made for me, I know the person that cooked it took the time to pay attention to the details of this delicate ingredient. When I’m craving a fried egg, I want the yolk to be the star and melt out of the whites when pierced. Eggs are delicate and require minimal cook time but are prone to being over-cooked-- which is why achieving the perfect runny egg is simple but tricky. To make the perfect run there are only a few requirements to keep in mind: the pan, heat, egg and cook time.  The Pan: Go for a thick, flat bottomed pan that efficiently distributes heat. Non-stick is not necessary as long as the pan is well heated and oiled properly. Size matters. For one to two eggs, choose a smaller sized skillet. When I want a runny egg, I reach for a de Buyer Blue Steel Crepe Pan. It has a flat thick base that’s efficient for heating, and with more use, it becomes more nonstick. Heat: To achieve a runny yolk, the heat needs to be minimal and well distributed throughout the pan. To achieve this state of heat, set the pan at medium low heat for about 3 minutes before adding the egg.  Eggs: I don’t want to spend a fortune on a dozen eggs, but I do want to eat quality products. I tend to buy pasture-raised eggs from Vital Farms. Spending a bit extra for eggs translates to a tastier and prettier yolk, and cleaner eating. When ready to cook, don’t crack the egg directly into the pan but into a small bowl. When the pan is ready, add the egg from the bowl to the pan. This will help prevent a broken yolk in the pan (which can be quite upsetting) and an unsightly shell or two. Cook Time: Cook time varies depending on the stovetop, how well-heated the pan is and the type of pan used. Anywhere between 2 ½ to 3 minutes of cook time, and 30 seconds off the heat will do the trick for a nice runny yolk. But keep in mind that cook time also requires watch time. Watch the yolk and the whites. When the whites are cooked and the clear coating that covers the yolk is almost gone, remove the pan from the heat. The egg will continue to cook once off the heat. If you remove the egg from the stovetop when you think it’s finished cooking, you may be too late. There are several tricks to creating the perfect run. One in particular is covering the pan while it cooks. This move will steam the yolk and lead to a more evenly cooked egg. Sometimes I omit this step out of laziness. I don’t need any more dishes to clean, why add another element when the proper pan, heat and watch time achieve the same goal? These four methods lead to a pleasantly runny egg void of fuss.   Mother's Day Runny Egg Makes 1   Author note: Depending on the size of pan, a tad bit of oil might be necessary.    Ingredients 1 teaspoon extra-virgin olive oil 1 egg pinch of salt    Directions 1) Place the oil in a small skillet. Place the skillet on the stovetop over medium-low heat. Let the pan warm up for 3 minutes. 2) Meanwhile, crack the egg into a small ramekin or bowl. 3) Once the pan is evenly heated gently pour the egg into the skillet and salt. Set a timer for 2 ½ minutes. 4) After 2 ½ minutes examine the egg. Continue to cook for 30 seconds if the whites are not cooked all the way and the clear coat covering the yolk is still present. 5) Remove from the heat and let sit in the pan for 30 seconds. 6) Carefully remove the egg from the pan with a spatula. Serve on top of toast. Read More

Salmon Burgers

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat tonight?” The answer was almost always the beloved new restaurant. When it comes to eating out I’m not one to stick with repeating a menu item. With every repeat restaurant visit I tend to bounce around the menu to sample all the meal offerings to best decide how well I like the food of the restaurant. With Randy’s assistance, I made it through most of the “land” burgers (beef, chicken and lamb) at the new burger joint. So one day I wandered over to the burgers of the sea and there was one that caught my attention: salmon burger with horseradish. It struck a craving I didn’t know existed. Mmmmm…salmon burger with horseradish. Yes and yes. Great anticipation grew in me during those moments I waited for dinner to arrive. I had actually never had a salmon burger before. It was just too exciting. When my dinner was plonked down in front of me, my excitement halted. Quickly. What I ordered was a salmon burger, but what I got was a salmon sandwich with a sad piece of ice berg lettuce and a sorry spread of horseradish. Bummer. I was so not impressed. I politely ate the sandwich but slowly built within myself determination to one day eat the salmon burger of my dreams. However, I knew I was going have to make it. That wasn’t going to be a problem. All I needed was a grocery store to make all my salmon burger dreams come true. Easy peasy. Off to Market Street I went. After a conversation with the fish monger I determined the type of salmon needed to make the burger (fresh Atlantic salmon that had already been deboned!). He politely skinned the fish for me (because I asked, which I suggest you do the same…they want to help make your kitchen prep easier) and I was off to gather the other ingredients. There wasn’t many items to get, because this recipe contains some of the most basic ingredients: mayonnaise, salt, lemon, rosemary. Then time to pick up the toppings, which will make the burger even better: green onions, green apples, horseradish and cream cheese. I’m in salmon burger heaven just thinking about all of it. Finally, there’s the buns--- the heavenly slider buns made fresh from Market Street’s bakery. Dinner time couldn’t come fast enough. Once home, it was a matter of minutes before I had the salmon burgers prepped and on standby to cook up in a cast iron skillet come dinnertime. This meal was homemade goodness and one that finally fulfilled my salmon burger dreams just like I imagined.   Salmon Burgers with Green Onion, Green Apple and Horseradish Makes 10 burgers Author note: Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.   Ingredients 2 pounds salmon, skin removed and deboned 1 1/2 teaspoon kosher salt 1/2 cup mayonnaise 3 rosemary sprigs, leaves removed zest of 1-2 lemons 1 tablespoon canola oil 2 bunches green onions, ends trimmed off and the green parts halved 3 green apples, thinly sliced slider buns, toasted horseradish cream, for topping (see recipe below)   Directions 1. Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times. 2. Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet. 3. Place the baking sheet into the refrigerator for at least 2 hours. 4. In a skillet, heat the canola oil over moderately high heat. Once the pan is thoroughly heated and the oil shimmering, add the salmon patties to the skillet (about 3 to 4 patties, depending on the size of the skillet). 5. Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees. 6. While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside. 7. Add a generous smear of horseradish cream to a toasted bun, top with a salmon patty, a handful of green onions and apple slices.   For the horseradish cream 2 tablespoons prepared horseradish 3/4 cups whipped cream cheese 1/4 teaspoon kosher salt zest of 1 lemon juice of 1/2 lemon Place all ingredients into a bowl and stir to combine. Read More

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Confession: I regularly feed my children sweet potatoes and never eat them myself. gasp I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes to sweet potatoes, because…confession: I don’t really like sweet potatoes. As a recipe developer, one who loves food and one that encourages people to try new foods, it’s hard to fess up to food dislikes. So I’m just going to tell you now the foods I flat out refuse to eat: peanut butter bananas nuts (except pine nuts) canned artichokes capers green olives And of course, there’s sweet potatoes. However, recently I decided to act on what I frequently tell people to do: Try something new. Eat something you thought you didn’t like. Be open to new food. I felt like it was time to revisit the sweet potato and give it another try. In hopes to enjoy it, I knew the sweet potato needed pizzazz. But what? I needed Market Street. Sometimes all it takes for inspiration is to wander around the grocery store and look for something that sounds good. This is what I did for the great sweet potato revival. I walked the aisles of Market Street (sans kids, because…school) and found what I hoped to find. Delicious inspiration. The potatoes were going to be roasted with thyme, I knew that much. I also knew something green needed to top the roasted veg because a pop of color always helps make a recipe shine. Green onions were my original choice for this topper, but while browsing the fresh produce I saw a little yellow discount sticker on the organic arugula. Mmmmm….chopped arugula to top the potatoes will not only add color, BUT also more of a bite and fresh spice. Plus I could have a few salads this week for lunch. Oh, and did I mention the price drop was also appealing? The dish was well on its way, but it still needed crunch and a bit of acid. I must continue to wander. Aisle after aisle I looked and considered. Oooooooh, balsamic vinegar. The acidic element is now fulfilled. But crunch, what about crunch? During this Market Street treasure hunt I was briefly distracted by chocolate chips in the baking aisle (because…chocolate). This distraction almost felt serendipitous, because while perusing the chocolate chips I spied out of the corner of my eye the only nut I enjoyed eating. Pine nuts. Done and done. Market Street gave me all the inspiration I needed to make a side dish that was going to mark a new phase in my food journey: enjoying sweet potatoes. Once home, the potatoes roasted while the pine nuts toasted and the balsamic vinegar reduced. It was a new way to show my children that yes…mommy does eat her sweet potatoes…just like you should too.   Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze Serves 4 Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.   Ingredients: 7 cups sweet potatoes, peeled and cut into 2 inch pieces 1 1/2 teaspoon extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 10 thyme branches, tied 1/2 cup pine nuts 1 1/2 cups arugula, chopped 2/3 cups balsamic   Directions: 1) Heat oven to 450 degrees. 2) Place the olive oil, salt and red pepper flakes into a large bowl. Stir. 3) Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes. 4) Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted. 5) Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside. 6) Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon. 7) Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm. Read More

Salty Spicy Roasted Pumpkin Seeds

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 you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity. My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on the back patio to watch him carve the pumpkin with ease. There are many smiles and laughs attached to this event, but those memories are slightly hazy these days. However, it is the removal of the seeds that is still vividly memorable. The orange stringy pumpkin interior attached to the cream colored seeds as they were pulled from the pumpkin was an indescribable (and impressionable) sight. As a child I couldn’t quite quantify the experience. It was slightly scary, slightly disgusting and highly engrossing. I still experience the same emotions when handling a freshly opened pumpkin. There was one year when my oldest sister exclaimed that the pumpkin seeds should be roasted and salted. I don't know who assisted her or if she handled this roasting experiment on her own but what was produced was one of the tastiest fall treats I had ever experienced as a child. For some reason I don’t recall roasting pumpkin seeds besides just that one time. Maybe it was too arduous of a task to remove, clean, dry and roast the seeds. Or maybe we just forgot about it. However every Halloween when the jack o lanterns begin to appear on porches I still think about those delicious salty bites. Pumpkin season is one of the most exciting times--- not only for the decorative opportunities to beautify homes but also for the various culinary opportunities. So many delicious recipes use pumpkins and sweets tend to be the crown jewel of pumpkin season. Unfortunately the savory crunch of pumpkin seeds tend to be an afterthought. Perhaps it's because pumpkin seeds are easily available at Market Street throughout the year. It doesn't have to be fall to easily access a delicious ready to eat healthy snack. However this year while enjoying Market Street's Pumpkin Perfected celebration with its beautiful pumpkin displays I got a hankering for home roasted pumpkin seeds. Not knowing what pumpkin to use I deferred to my Market Street rewards to guide my gourd selection...I could use a few of my earned reward points for a free jack o lantern pumpkin. It was as if Market Street was confirming my decision to roast pumpkin seeds. Once the pumpkin was cut into I had a flashback to those cool October evenings with my dad and sisters, carving pumpkins and celebrating fall together. What a wonderful tradition of family time and seasonal celebration. I called in the kids and together we pulled out the seeds. There were squeals, screams and giggles. The goopy interior invoked in my children the same reactions I once had. This filled my heart. It was truly a pumpkin perfected moment. Salty Spicy Roasted Pumpkin Seeds   Author note: To make the seeds a bit more decadent, substitute the olive oil for melted butter. If you prefer a lot of heat, use 1/2 teaspoon cayenne pepper   Ingredients 1 1/2 (to 1 2/3 cups) raw pumpkin seeds 1 tablespoon extra-virgin olive oil 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme leaves 1/2-3/4 teaspoon kosher salt (adjust according to preferred saltiness) 1/2 teaspoon dried thyme leaves   Directions 1. Heat the oven to 300 degrees. 2. Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel. 3. Place the oil, cayenne, salt and thyme into a medium sized bowl. Stir well. 4. Add the pumpkin seeds into the oil mixture. Stir well and coat the pumpkin seeds. 5. Evenly spread out the seeds onto a rimmed baking sheet. Place in the oven and roast for 20-25 minutes, stirring the seeds once, after 12 minutes of roasting. 6. Remove from the oven and immediately pour into a bowl. Let cool. 7. Serve warm or at room temperature. Read More

Cheddar Bacon Scallion Drop Biscuits

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fry. Chop. Stir. Drop. Bake. Then glory is yours. This is also knowns as homemade biscuit greatness. Truth be told, I’m not much of a biscuit girl. I don’t know why though. Every time I make a batch I think, ”why don’t I bake biscuits more often?” Every time those warm golden bites emerge from the oven I am sent into a food memory frenzy, remembering the tales of grandmothers and great-grandmothers who made biscuits that were unforgettable. I’ve come to realize that biscuits (especially drop biscuits) only require a few steps. Plus, everyone in my family eats them AND they’re freezer friendly. What’s not to love? Now, let’s talk a little more about biscuits though. I can say that I tend to be a drop biscuit girl instead of a knead and roll out biscuit type of girl. Rolling out dough falls low on my list of favorite activities in the kitchen (but it may be your favorite, so embrace YOUR kitchen rhythm). Drop biscuits literally require stirring and dropping. Also, when I make buttery biscuits I want to dirty up the fewest pieces of equipment. That means one or two bowls max. I also want to utilize the ice cream scoop I picked up at Market Street about a year ago. (sidenote: WHY did it take me so long to bring this piece of equipment into my kitchen— it is a kitchen necessity). The beauty behind the drop biscuit is that it makes minimal mess and I don’t have to get an arm workout by kneading and rolling out the dough (and not dirtying up a surface with lots of flour). I do get bored with the plain biscuit though. Yes, honey is nice...so is butter. But I kinda crave a glutinous biscuit-- one that, with each bite provides me with indescribable food joy. So my dear Market Street, give me all the bacon and all the cheddar cheese (mild though, I don’t want the biscuit to be TOO overwhelming) for these golden dollops of biscuity goodness. Oh, and for good measure let’s not forget the scallions. We need a bit of green beauty. So make biscuits this weekend, but not any biscuit. Make the drop biscuits of all of our dreams. Cheddar Bacon Scallion Drop Biscuits Makes: 18-20 biscuits   2 cups flour pinch of sugar 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons baking powder 8 tablespoons melted butter 7 tablespoons whole milk 1 egg 1/4 cup sour cream 1/4 cup scallions, diced 1/2 cup cooked bacon, chopped 1 cup of mild cheddar cheese   1. Heat the oven to 400 degrees. 2. Combine the flour, sugar, baking soda, salt and baking powder into a large bowl. Stir well. 3. Add 7 tablespoons butter, milk and sour cream into the flour mixture. Stir well. 4. In a small bowl, crack the egg and lightly whisk. Add the egg into the biscuit batter. Stir well to combine. 5. Add the scallions, bacon and cheddar to the dough. Stir well to combine. 6. Using an ice cream scoop (or two spoons) out dollops of dough onto a parchment or silpat lined baking sheet. Place the biscuits about 1/2 inch a part. 7. Brush 1 tablespoon of melted butter on top of the biscuits. 8. Place the biscuits into the oven and cook 13-15 minutes (or until the biscuits are golden and cooked all the way through). 9. Remove from the oven and place on a cooling rack. Serve warm. Read More

Turkey & Dumplings

My Fall Favorites (Quick, Easy & Delicious Soups)   This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; therefore, I am always trying to find a shortcut. I have tried various quick dumpling recipes, but they still took more time than I wanted to spend or I just didn't love them. So, last year I decide to try using gnocchi instead and the result was pretty good. I used the regular size ones which were a bit doughy, so this year I tried the minis and they were perfect! For this recipe, you can use leftover chicken or stop and pick up a rotisserie chicken on your way home. Also try adding whatever veggies you have on hand: broccoli, spinach, asparagus, etc. Also feel free to be as lazy as you want- purchase pre-sliced/chopped veggies. Turkey and Dumplings1 Tablespoon olive oil1 medium onion, diced3 celery stalks, diced2-3 carrots, shredded3 cloves garlic, minced2 cups leftover turkey or chicken (or however much you have)5 cups low sodium chicken broth1 pkg gnocchi (I like the mini potato gnocchi)1 cup half-and-half (or 1 C cream or 1-2 T Greek yogurt)   fresh cracked pepper to taste1. Heat oil in a stockpot or Dutch Oven over medium heat2. Add veggies, saute about 5-7 minutes3. Add chicken and broth, bring to low boil4. Add gnocchi, simmer about 3 minutes (or per package directions)5. Add half and half and pepper, simmer about 5 minutesYield: 8 servingsCost: $1.31* per serving; $10.49* per recipe*does not include turkey, oil, or pepper   Inspired by My Mom (Jodie Loven)Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Peanut Butter Banana Parfaits

  After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, vitamin D, and probiotics. Now, most of us have heard about calcium and vitamin D, but what about probiotics? Recently, they have become a very popular topic! Probiotics are live bacteria that are beneficial for digestive health. Additionally, it has been found that the addition of these good bacteria to our digestive system also strengthens our immune system! And don't worry, bananas are great too! They provide a source of fiber and potassium, essential for regulating the intestines and heart rhythm. There are just too many benefits to pass up this recipe!   We found this recipe to be not only beneficial for health, but also perfect for hungry kids! It is a combination of popular “kid foods” such as peanut butter, graham crackers, and bananas. Beyond all the great benefits from yogurt and bananas mentioned earlier, we can't forget about peanut butter! Peanut butter is always a great snack for kids (as long as there are no peanut allergies!) because it serves as a source of protein that keeps you fuller longer. Try this recipe at home and serve it as a snack! We are sure you and the kids will love this fun way to Color Your Basket Yellow!      Peanut Butter Banana Parfaits Ingredients: 1½ cups vanilla yogurt ½ cup peanut butter ⅛ cup honey 2 bananas, peeled and sliced ¾ cup graham cracker crumbs or 4 graham crackers   Directions 1) Combine yogurt, peanut butter and honey in a bowl and beat until smooth. 2) In a parfait glass, layer the yogurt mixture, the sliced banana, and the crushed graham crackers. 3) Enjoy!   Adapted from suburbia-unwrapped.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Tangy Mini Bell Pepper Salad

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber and antioxidants. They are available throughout the year and peak from August through September. Vitamin C is one of the main nutrients found in bell peppers, and by eating a cup, you receive 100% of your recommended daily intake. Vitamin C supports tissues in the body like skin, blood vessels, bones, and connective tissues. The other vitamins and minerals found in bell peppers vary depending on the color of the pepper. Today’s recipe, Tangy Mini Bell Pepper Salad, is nutritious, light and crisp - making it a great side dish during these summer months. Many salads are healthy, but there are definitely some that are not. Being dietitians, we are very careful at choosing our salads and want to help you be mindful as well! With salads it is easy to add a lot of unhealthy items, making them high in fat, calories and sugar. In fact, some salads can be worse for you than fried fast food meals. The items to avoid include creamy dressings, high fat meats, fried pieces, and large amounts of cheese. In large quantities, these can alter a salad into an unhealthy option. Avoiding these items on a salad can keep it nutritious and fresh, which is perfect for the summer! Share this recipe with family and friends, and stay posted for our next recipe!   Tangy Mini Bell Pepper Salad Ingredients: 1 lb sweet multicolored mini bell pepper ½ medium purple onion, thinly sliced 2 Tbsp Fresh dill, chopped 2½ Tbsp white vinegar 3 Tbsp extra virgin olive oil ½ tsp garlic salt, or to taste Pinch of black pepper   Directions 1) Remove the tops and seeds from bell peppers; cut them in half lengthwise and cut into thin strips. Transfer sliced bell peppers to a large mixing bowl. 2) Thinly slice onion and add it to the bowl along with chopped fresh dill. 3) Combine vinegar with extra virgin olive oil, garlic salt and pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Read More

Spicy Asian Zucchini

Did you know that the word zucchini comes from the Italian word “zucca” which means squash? Zucchini is in fact a type of squash! Just in time for summer, zucchini is in season, easily available and inexpensive! Not only is zucchini a fun word to say but it's also a fun vegetable to add to any meal or as part of the main dish. Zucchini is low in fat, low in sodium and has no cholesterol, which makes it the perfect heart healthy food! You can easily steam, grill, sauté, bake and season this vegetable. The best aspect of this great veggie is the fact that it has about 30 calories and is nutrient dense! Zucchini is packed with vitamins and minerals that are beneficial to your body and overall health. This vegetable actually contains more potassium than a banana! This load of potassium benefits your heart, brain and muscles. They also contain Vitamin B-6 and Vitamin C which help boost your immune system. Zucchini also contains phytochemicals which play a role in maintaining your vision. Replacing a high fat, high salt food with this low calorie, nutrient dense vegetable is a great option for keeping your heart healthy. When shopping for zucchini, look for one that is medium in size (about the size of a regular flash light) and look for a vibrant color - color equals flavor! Lastly, look for one’s that have the stem attached - these will last longer. If you get it home and you're not ready to cook it right away, store it in a paper bag in the vegetable drawer in your refrigerator. There are endless ways to prepare, season and enjoy this beneficial summer vegetable! If you’re not convinced yet, just one bite of this Spicy Asian zucchini will win you over!    Spicy Asian Zucchini Ingredients: 3 small zucchini, cut into strips 2 cloves garlic, minced 1/4 cup low sodium soy sauce 2 TBSP sriracha sauce 1 teaspoon honey  2 green onions, sliced 2 TBSP sesame oil Salt and pepper to taste 2 TBSP sesame seeds, optional    Directions  1) Heat sesame oil in a skillet on medium high heat. 2) Add the zucchini and garlic and sauté for about 5-7 minutes or until desired tenderness. 3) Place zucchini in a bowl. 4) Combine the soy sauce, sriracha, and honey and whisk together until combined. 5) Pour the mixture over the sautéed zucchini and toss to combine. 6) Sprinkle with green onions and sesame seeds, if desired. 7) Serve warm or at room temperature.   Recipe adapted from ToSimplyInspire.com Read More

Dietitian Spotlight: Classic Blended Burgers

These burgers are cooked in the skillet or on the grill - perfect for some late fall football watching! The star in this recipe is the mushrooms which are a great addition to meals, and can be a nice alternative to meat products such as ground beef. Mushrooms are often substituted for some of the ground beef in hamburger patties because they can have a meaty flavor and texture. If you are feeling a bit more adventurous, you could even substitute mushrooms in place of all of the ground beef in a hamburger. The reason mushrooms are such a great alternative to meat products is because of the many nutrients provided by this vegetable. They are low in calories, fat, cholesterol and sodium. Mushrooms are also a good source of B vitamins including riboflavin, niacin and pantothenic acid. Additionally, minerals such as selenium, copper and potassium are abundant in mushrooms. Blending mushrooms with ground beef can serve as a transition towards incorporating more meatless dishes into your recipe rotation, while still giving you the familiarity of the well-loved hamburger! If you have a gluten allergy or sensitivity, using a gluten free hamburger bun is a great option. Whether you are looking to decrease the amount of meat you eat or just want to try a new twist on a traditional hamburger, this Blended Burger recipe is easily adaptable! If you have Celiac Disease or have a gluten intolerance, simply replace the bun with a gluten-free bun. Classic Blended Burger Ingredients 1/2 pound crimini or white button mushrooms 2 tablespoons olive oil, divided 1 pound ground beef 1/2 teaspoon salt 4 gluten-free buns Directions Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun. Topping recommendations: feta cheese, romesco sauce, sweet peppers and sautéed red onions. Recipe adapted from the Mushroom Council Read More

Breakfast How To: Runny Egg

Salmon Burgers

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Salty Spicy Roasted Pumpkin Seeds

Cheddar Bacon Scallion Drop Biscuits

Turkey & Dumplings

Peanut Butter Banana Parfaits

Tangy Mini Bell Pepper Salad

Spicy Asian Zucchini

Dietitian Spotlight: Classic Blended Burgers

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Breakfast How To: Runny Egg

Salmon Burgers

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Salty Spicy Roasted Pumpkin Seeds

Cheddar Bacon Scallion Drop Biscuits

Turkey & Dumplings

Peanut Butter Banana Parfaits

Tangy Mini Bell Pepper Salad

Spicy Asian Zucchini

Dietitian Spotlight: Classic Blended Burgers

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