Market Street

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Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

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

Tuesday, March 14, 2017 3:49:00 PM

Celebrate St. Patrick’s Day with this tasty dish! A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit. What makes this recipe even better? It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.

More than 50 million Americans have some sort of …
» Read More
Dietitian Spotlight: Banana Oat Baked French Toast

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

Thursday, April 6, 2017 10:47:00 AM

This banana oat baked French toast recipe will put a spin on the traditional French toast that you know and love while providing you with a healthy option to begin your day. If you are tired of eating the same thing for breakfast every morning and want something new to try, this will help you add some variety to your daily morning routine.

Oats and “hearty” choices of bread …
» Read More
Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Tags: market street, Market Street Registered Dietitians

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

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

Quinoa is a nutritious seed that is often prepared and consumed like a grain. It has a crunchy texture and nutty flavor. As a …
» Read More
Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

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

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

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

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

Tags: A Pleasant Little Kitchen, 4th of july, Dessert

Sunday, July 1, 2018 12:35:00 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.

Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun.

Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one …
» Read More
Brisket Stroganoff

Tags: market street, APLK, Rancher's Reserve, Memorial Day

Wednesday, May 24, 2017 5:11:00 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.

Part of the beauty of smoking a brisket is the amount of leftovers available to use in following meals-- and I'm not just talking about leftovers for a few chopped brisket sandwiches.There is a world of recipes to make from this one …
» Read More
Pumpkin Panna Cotta

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected

Monday, September 26, 2016 9:30:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - …
» Read More
Grilled Pork Taco Bar

Tags: A Pleasant Little Kitchen, grilling, summer, Smithfield

Wednesday, June 27, 2018 10:35:00 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.

When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions:

1. How many people am I feeding?

2. What are my guests food preferences?

3. How can I fulfill everyone’s food …
» Read More
Bagel Quiche

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

Wednesday, July 20, 2016 9:30:00 AM

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate …
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Arugula Salad

Tags: market street, APLK, Salad

Friday, January 27, 2017 5:28:00 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.

Do you arugula?

If you don't, I hope I convince you to.

It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most.

Every single week, I grab a …
» Read More

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Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Celebrate St. Patrick’s Day with this tasty dish!  A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit.  What makes this recipe even better?  It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.  More than 50 million Americans have some sort of food allergy.  Some people have mild allergic reactions, whereas others can have a more severe and possibly life-threatening response called, anaphylaxis.   The 8 major allergens are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat (including gluten).  If you have a food allergy or are cooking for someone with one, you’re in luck with this Irish-inspired dish because it doesn't include any of the 8 major allergens. One allergy in particular not found within this recipe is soy.  Soy is commonly in many packaged foods, like crackers, breads and cookies.  It is also found in legumes, such as beans, edamame, peas, lentils and chickpeas (hummus).  On the label it may read “soy”, “soybean oil”, “soy lecithin”, “hydrolyzed plant protein”, or “May Contain Soy”.  Labels may also use the words “soya” or “soja”.  It is important to read all labels, because you may be surprised about which products can have soy.  Even gum and infant formula sometimes contain soy.    No need to worry about soy with this recipe, or any of the other top allergens for that matter.  So, enjoy this delightful dinner and may you find the secret of catching the leprechaun’s gold.     Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 1/2 cups cooked Corned Beef brisket, cubed 1/2 cup beef stock/broth 1/2 small yellow onion, diced 2 cloves garlic, pressed Olive oil, for sauté Salt and pepper, to taste Directions: Add a drizzle of olive oil to a sauté pan and heat over medium. Add diced onions and cook until softened and browned. Add garlic and cook for another minute until fragrant. Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper. Deglaze with the 1/2 cup beef broth. Add chopped corned beef and cook until the liquid evaporates. Serve with roasted garlic herb potatoes for a delicious St Paddy's Day meal.   Recipe adapted from 4TheLoveOfFoodBlog.com Read More

Dietitian Spotlight: Banana Oat Baked French Toast

This banana oat baked French toast recipe will put a spin on the traditional French toast that you know and love while providing you with a healthy option to begin your day. If you are tired of eating the same thing for breakfast every morning and want something new to try, this will help you add some variety to your daily morning routine. Oats and “hearty” choices of bread contain good amounts of fiber, a vital nutrient to get your metabolism kicked into drive for the day. You may be wondering what is considered hearty bread. It’s bread filled with good cholesterol and fibrous carbs, making it a healthier option for your heart. Whole grain breads, such as wheat and rye bread, are a good example of this. Need a gluten free-dish? Try switching out the bread to a certified gluten free bread choice!       Fiber will give you the strength and energy needed to carry you through that busy schedule of yours. Eating a good amount of fiber will work to lower the amount of cholesterol in your body, therefore reducing your risk of developing cardiovascular disease and stroke. Plus, the bananas in this recipe add a great source of potassium that also works to promote a healthy heart. Whether you add this to recipe to your Easter brunch menu or you mix it into your weekly breakfast routine, your health goals and your taste buds will be happy you did!    Banana Oat Baked French Toast   Ingredients 1/2 medium sized ripe banana, mashed (50 g or 1/4 cup)1/4 cup (60 ml) unsweetened almond milk1 Tbsp (16 g) nut butter (optional, but recommended)1 tsp (5 ml) maple syrup (or other liquid sweetener)1/2 tsp ground cinnamon1/2 tsp vanilla extract1 slice of hearty bread, cubed1/4 cup (20 g) quick oats   Instructions 1) Preheat oven to 375F (190C) and lightly grease an individually sized oven safe dish. Set aside.2) Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.3) Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.4) Remove from oven and top with toppings of choice or simply enjoy as is! Read More

Dietitian Spotlight: Buffalo Chicken Quinoa Salad

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

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

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

Patriotic Trifle

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun. Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one another in a glass serving bowl. This layer of goodness is repeated one more time and then topped with pudding and fresh berries. It is a traditional English dessert that has, well, an American spin. What is so wonderful about this desert is that it shows the colors of our nation’s flag and highlights the beautiful berry produce of summer. It also has the flexibility to be as labor-intensive or as non-labor intensive as you would like. If preferred, all elements can be homemade: pound cake, raspberry jam and pudding (also considered a custard). Or even just one element can be homemade. This is the path I chose when I selected the Grand Marnier pudding to make. I purchased the remaining ingredients from Market Street. Market Street’s Bakery is the perfect place to start to make this Patriotic Trifle. The bakery has a beautiful selection of freshly baked cakes to choose from—all shape, sizes and flavors. Whether you’re looking for a birthday cake, a wedding cake, or a cake for any occasion (like the 4th!) Market Street is going to several have delicious varieties. I snagged a few pound cakes for this dessert because it reminds me of my grandmother and her love of pound cake with fresh summer strawberries. However, an angel food cake would also be a great cake to use for this Patriotic Trifle. For the fruit I grabbed some organic blueberries and then picked up some well-loved Bonne Maman raspberry jam. Pasture-raised eggs, organic cream, a bit of corn starch and I’m on my way to making a complete firecracker of a dessert. (Pro tip: If you even want to skip the homemade Grand Marnier Pudding, which I beg you not to because it is the STAR of this patriotic show, an instant vanilla pudding mix with a splash of Grand Marnier will do the trick!) Turning a traditional English dessert into something Patriotic is the cherry on top to this dessert for this history loving, recipe-developer girl. This trifle is an eye-catching and delicious treat. On first glance, it may appear to be a tremendous dessert to tackle, but the fact is, it is an easy sweet feat. This Fourth of July celebrate With Market Street. Make a red, white and blue dessert that is eye catching, utilizes all of the flavors of summer and has a bit of historical humor. P.S. Keep in mind, if you want to stick with a smaller version of this patriotic dessert, no worries! Just add a scoop of pudding, a slice of raspberry jam-covered pound cake and fresh blueberries into a small serving bowl. Easy peasy.  Patriotic Trifle Serves 10-12 Author note: The laborious task to this dessert is retrieving 10 egg yolks. Give yourself a little bit of grace, I typically go through about 12 eggs before I get my 10 egg yolks. A way to prevent food waste in this situation is to remove your egg whites and egg yolks by using three separate bowls. One bowl is used collect the egg white during the initial separation from the yolk. Place the white into a second bowl (where all the unused whites will be collected and saved for further use) and place the yolk in a third bowl. Using separate bowls when first cracking the eggs helps keep the majority of the whites and yolks free from shells and broken yolks. The egg whites can be easily turned into several things—meringue to top pies, meringue cookies, egg drop soup, egg white omelettes. There are many options.   2 pound cakes, cut into thick slices to fit the interior of the serving bowl (I do this as I’m building the trifle) 1 jar raspberry jam 2 pints blueberries Grand Marnier Pudding, recipe below fresh raspberries, chilled for topping fresh blueberries, chilled for topping powdered sugar, for topping   1) In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of raspberry jam. Top the jam with an even layer of blueberries. Cover the blueberries with a generous layer of pudding. 2) Repeat step one. Finish with a final layer of pound cake slices. 3) At this point, cover the trifle and place in the fridge to chill for at least 3 hours. Place the pudding and berries in the fridge to chill as well. 4) Right before service, remove the trifle from the fridge. Add a final layer of pudding and top with berries. Lightly dust the berries with sifted powdered sugar. Serve immediately.   for the Grand Marnier Pudding 1 cup cream 3 cups whole milk 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 tablespoons Grand Marnier, or favorite orange liqueur 1/4 cup unsalted butter 10 egg yolks 1 cup sugar 1/4 cup cornstarch   1) In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally. 2) Whisk the egg yolks and sugar in a large mixing bowl until combined. vWhisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch. 3) Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard. 4) Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 minutes. 5) Strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge. Read More

Brisket Stroganoff

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Part of the beauty of smoking a brisket is the amount of leftovers available to use in following meals-- and I'm not just talking about leftovers for a few chopped brisket sandwiches.There is a world of recipes to make from this one smoked cut of beef and they’re all tantalizing. Off the top of my head these meals come to mind: Chopped Brisket OmeletsBrisket Arugula Salad with BBQ drizzleBrisket TacosBrisket EnchiladasBrisket Mac and CheeseBrisket NachosOpen Faced Brisket Sandwich with a Runny EggBrisket MigasBurnt End Cheese FriesBetter than a sandwich, am I right? The list seems endless. Recently, however, there is one brisket recipe I find myself making every time Randy, A Pleasant Little Kitchen's master griller, fires up the smoker. Brisket Stroganoff. It is play off the traditional Russian comfort food, beef stroganoff and, in my mind, is a perfect way to use leftovers. It utilizes about 2 1/2 cups of smoked brisket and the remaining ingredients are always stocked in my pantry. Did I mention it’s a quick fix? Onions and garlic sautéed in butter. Tomato paste browned and then deglazed with chianti and organic chicken stock. Sour cream and chopped brisket. Stir and serve over egg noodles (or your favorite pasta). Four steps and about 30 minutes later a delicious flavor packed meal is ready to be devoured… and loved. It’s perfect for a weeknight meal following a fun-filled weekend of grilling. To make brisket stroganoff, smoked brisket (recipe at the bottom) is needed. While it’s easy to pop into your favorite smoke house and  pick up some chopped smoked brisket, wouldn’t it be more fun to make it at home? If this makes you hesitate, let me reassure you. Smoking meat is doable. Abandon the fear of backyard smoking. Embrace slow cooking over low flames and approach this Memorial Day weekend with smoking confidence. Here's a breakdown of getting prepped and educated in smoking: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. Market Street has an excellent selection of premixed grill rubs if making your own doesn’t sound appealing. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Pop by Market Street and pick up Rancher’s Reserve USDA Choice and Angus beef brisket. It’s the type of quality meat you want for grilling season. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving. Blow up the kiddie pool this weekend, grab some chilled beverages and pick up a Rancher's Reserve brisket at Market Street. In the days following you will be reminded of the perfect outdoor grilling weekend with all leftovers available to use. Get creative, but start with brisket stroganoff to get the leftover smoked brisket ball rolling.   Brisket Stroganoff Serves 5-7 Author note: Before cooking, set out the sour cream to bring to room temperature. This helps to keep the sour cream from curdling once it hits the warm sauce.   Ingredients 2 tablespoons unsalted butter 1 cup onion, diced 2 garlic cloves, chopped 1 1/4 teaspoon kosher salt 2 tablespoons tomato paste 2 tablespoons worcestershire sauce 1 1/2 cups Chianti 2 1/2 cups chopped smoked brisket 3/4 cup sour cream (room temperature)  Instructions 1. cooked egg noodles (or your favorite pasta) 2. fresh parsley, chopped (for topping) 3. In a large pan, melt the butter over medium heat. 4. Add the onions and garlic. Cook over medium heat, until softened, about 4 minutes. Smoked Brisket Recipe Author note: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving.   Ingredients 4 pounds trimmed brisket flat  7 teaspoons salt 4 teaspoons pepper   Instructions 1. Evenly coat the brisket with the salt and pepper combination. 2. Prepare grill or smoker for 225 degrees. Once it reaches 225 degrees allow the grill to maintain this heat for at least 30 minutes before beginning. Adjust as necessary to keep the temperature between 225 and 250. 3. Insert the meat thermometer into the brisket. Place brisket on the grill. 4. Smoking time is about 10 1/2 hours, but once the internal temperature reaches 195 degree, probe for doneness. If the meat is still ‘tight’, wait another 15 minutes and probe again. Read More

Pumpkin Panna Cotta

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - good luck and happy entering!   Once upon a fall season, I succumbed to pumpkin fever and bought over 30 pumpkins to decorate my small front porch. It was glorious. I transformed the exterior of my home into the White Family Pumpkin Patch. I chose to abandon my moto of “nothing in excess, everything in moderation” in effort to satisfy my over-pinning, holiday loving heart. Visions of an annual mini “pumpkin patch” floated through my mind.   I will never forget the many photos taken with Katherine amongst the orange and white– dressed up as Olivia the Pig or in one of her cute little toddler dresses. I felt unadulterated joy. There was never a more cute two-year old OR an upset 30 year-old man. Randy did not share my zeal for our pumpkins. In fact, it was quite the opposite. Since that fall four years ago, I still think on that moment of reckless pumpkin frenzy and smile. When the pumpkins start rolling out in storefronts, I go back to that beautiful moment at Market Street when I was so overcome with the variety of pumpkins that I had no choice but to buy them all. Fairy tale! Well that sounds dreamy. Three please. Mini White Baby-Boo! Obviously I have to get some because I have a baby. Cinderella! She’s my favorite Disney princess. Of course I need five. Pie Pumpkin! I’m trying to channel my inner Martha Stewart, so I’ll also grab a few of these too. Unbeknown even to myself, I keep one can of organic pumpkin puree in the pantry all year long in honor of fall. I don’t bake pies. I hardly bake pumpkin bread. So there’s no real reason why I maintain a constant supply of canned pumpkin. But there she is. Every time I open the pantry I feel a glare radiate from this inanimate object. “Choose me!” Finally I did. I made pumpkin panna cotta. There is an ease to cooked cream that I appreciate. Sprinkle gelatin on top of cold whipping cream. Cook gently over medium heat. Add sugar and flavors. Dissolve, strain and chill. 20 minutes of effort creates a rich delicate sweet treat. What’s also nice about this dessert is that there are few ingredients. Organic whipping cream. Gelatin. Sugar. Vanilla. Cinnamon sticks. Cloves. Organic Pumpkin puree. All things I was easily able to pick up in the baking and dairy aisle at Market Street during the beginning of August (Yes! Canned organic pumpkin year round. Your obsession doesn’t have to end!). The pumpkins started to appear again outside of Market Street this past week. Katherine and Eli couldn’t hold back their excitement. The moment they saw the piles of orange they squealed with excitement and begged me to get all the pumpkins. Very tempting, little ones. Maybe I might have to make an annual White Family Pumpkin Patch after all.   Pumpkin Panna Cotta Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping    Directions  1) In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. 2) Place the saucepan on the stovetop. Cook over medium. Stir constantly. 3) Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. 4) Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. 5) Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. 6) Serve cold topped with graham cracker crumbs and whipped cream. Read More

Grilled Pork Taco Bar

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 cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions: 1. How many people am I feeding? 2. What are my guests food preferences? 3. How can I fulfill everyone’s food cravings? 4. Will this meal make them content? 5. Will they want to try to make this at home? Welcoming others into my home is something I take seriously and am honored to do— that’s why I ask these questions. I want anyone who walks through my door to feel welcomed, loved, special and… well-fed. For my upcoming July 4th grilling menu I plan to grill Smithfield Marinated Pork Tenderloins in the form of kebabs to be used for a taco bar. The answers to those questions listed above for this 4th of July gathering would be: 1. I’m feeding a handful of people. 2. The food preferences are minimal (i.e. not very many picky eaters) with my guests. 3. There needs to be options to meet all the cravings—must have lots of taco toppings! 4. This meal will make them very happy and satisfied. 5. Absolutely yes! Anyone could totally make this at home especially with the ease and tastiness of Smithfield Marinated Pork Tenderloins. It all started when I noticed the Smithfield pork tenderloins at Market Street. These were not the average plain pork tenderloins. I noticed they were pre-marinated and there were several options. Applewood Smoked Bacon! Smoked Mesquite! Roasted Garlic and Herb! Hooooray! With Smithfield by my side, I know I can easily provide multiple options of deliciously marinated pork for my dinner guests. The variety of marinades are great which means everyone will be happy with the selection of the protein. Plus with a trusted friend like Smithfield I don’t have to worry about the outcome. I know the pork is going to be perfect. To make the grilling experience a little bit unique I opted to not just grill the pork tenderloin but to cube the tenderloin and place it on skewers with alternating vegetables. The vegetables on the kebabs will vary—red onion, asparagus and garlic or bell pepper, potato, and white onion, just to name a few combinations. This taco bar will include not only a variety of Smithfield marinated pork but also a variety of veggies. Guest can grab the skewers that have their favorite pork flavor and vegetable combination. There will also be corn tortillas, flour tortillas, salsa, guacamole, fresh onions, fresh cilantro, queso fresca and Mexican crema to finish off the tacos. Grilling with Smithfield and Market Street by my side makes for a happy and a much anticipated meal. Removing one of the most involved elements, creating several different marinades, allows me to be a more involved with the different vegetables and toppings for the tacos. Ultimately my dinner guests will feel welcomed, loved, happy and…well-fed. What a great find! Market Street and Smithfield are the perfect partners for this grilling season. Delicious fresh pork combined with quality fresh produce-- it makes my dinner-hosting grill-loving heart extremely happy. I know it will do the same for you.   Save big on the star of the show and download your digital coupon here for $3 off Smithfield Fresh Pork. Just search "Smithfield." Expires 7/10/18 Grilled Pork Taco Bar Serves 4-8 Author note: Smithfield offers a variety of marinated pork cuts and flavors that work wonderfully for this recipe. I prefer to choose 2-3 different marinated pork tenderloins to provide a variety of flavors for this meal. The marinated pork options are: roasted garlic and herb, slow smoked mesquite, applewood bacon and sweet teriyaki. Remember, the amount of vegetables used is dependent upon how many people you plan to serve and how many kebabs you plan to make. I’ve listed the vegetables that I like to use in ingredient list below. Have fun with the toppings for the tacos too! The more options there are, the more taco varieties that can be created.   Smithfield Marinated Pork Loin Filet or Tenderloin, cut into bite-sized pieces yellow onion, cut into bite-sized pieces red onion, cut into bite-sized pieces asparagus, tough ends removed and remaining pieces quartered yellow squash, cut into bite-sized pieces bell peppers, seeded and cut into large chunks small golden potatoes, halved or quartered garlic cloves, peeled flour tortillas corn tortillas salsa, for topping guacamole, for topping queso fresca, for topping Mexican crema, for topping yellow onions, diced, for topping chopped fresh cilantro, for topping   1) Heat the grill to 350-400 degrees. 2) Assemble the kebabs. I prefer four pieces of meat per kebab with two to three veggie combinations. For example: onion, asparagus, pork, bell pepper. 3) Place the kebabs on the grill. Cook for 6-7 minutes per side, or until the pork reaches 140 degrees. 4) Remove the kebabs and place on a rimmed baking sheet. Cover with foil and let rest for 10 minutes. 5) Heat up the tortillas in a skillet, microwave or oven. 6) Serve the kebabs with the tortillas and an assortment of toppings. Read More

Bagel Quiche

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate these into your first meal of the day so you can start your day off right. Eggs have a negligible amount of carbohydrates and approximately 6 grams of protein, making them a diabetes-friendly food and an inexpensive source of high quality protein. They are also nutrient dense and have varying amounts of 14 essential nutrients including choline and vitamin D. Choline has been shown to be essential for optimal brain development, and vitamin D is needed for bone growth and bone remodeling, among many other functions. The egg whites are also rich sources of selenium, vitamin B6, vitamin B12, zinc, iron, and copper, while the egg yolks are the source of dietary cholesterol and fat soluble vitamins A, D, E and K. Adding cheese to your bagel quiche will aid in helping you to receive even more nutrients, like calcium, which is often lacking in American diets. The high quality protein in cheese also provides the body with essential building blocks for strong muscles. Other vital nutrients found in cheese include phosphorus, zinc, vitamin A and vitamin B12. Make sure to add some of your favorite chopped vegetables to this delicious recipe to receive even more health benefits. Bell pepper, tomatoes and even broccoli would make great low-calorie additions to your bagel quiche. This recipe will quickly become one of your favorites.   Bagel Quiche Ingredients: 1 bagel (any flavor that would go well w/ egg) 2 to 3 large eggs desired fillings (such as cheese and chopped vegetables) Cooking spray   Directions 1) Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray. 2) Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs. 3) Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (turn into breadcrumbs). Set the bagel, cut-side-up on the foil. 4) Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top. 5) Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately. Read More

Arugula Salad

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Do you arugula? If you don't, I hope I convince you to. It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most. Every single week, I grab a bag from the produce section and keep it in my fridge. This tasty green is a pleasant little pantry staple. Shallots, lemons, cheese, olive oil and balsamic vinegar are also kitchen essentials. It's these basic ingredients that help make meals on the fly doable. That's how one of my most favorite go-to side dishes was created...on the fly. Arugula Salad. The ingredients are nothing fancy, but are always in my pantry. And when combined they turn into "I can't stop eating this" salad. arugula chopped shallots grated parmesan fresh lemon juice olive oil balsamic vinegar kosher salt Toss and serve. If I'm in the mood to add more veggies(and they're readily available), I'll add cucumbers, tomatoes and pine nuts. However, these additions are not necessary. This recipe makes my heart skip a beat because there's little effort for huge reward. The arugula is prewashed, the cheese is already grated and the shallot is the only item needed to be chopped. Didn't pick up pre-grated cheese at Market Street this week? That's okay. It will only take a few minutes to grate your own. No shallot? An onion will work just as well. Run out of balsamic vinegar? No problem. Skip this step or use a red wine vinegar instead. If you prefer spinach over arugula, use it! Folks, this salad is versatile. The purpose of this salad is to remind you that a quick side dish can be delicious AND full of quality ingredients. It doesn't have to be frozen or from a box. Before you head to the store this week make a quick inventory of your kitchen. Is there a green in your fridge? Do you have a versatile vinegar and olive oil? Is there at least two onions and two lemons? Is there quality cheese? If not, add it to your list. When you walk the aisles of the store enjoy the delicious variety of the oils and vinegars, the colors of the produce section and the sea of cheese options. Grab a sample or two as well, there's always something tasty to try at Market Street... and they're always happy to share! So let me rephrase that first question. Do you keep a stocked pantry? You should, and make sure you include arugula.   Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients:  6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions:  1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Read More

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Pumpkin Panna Cotta

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Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Dietitian Spotlight: Banana Oat Baked French Toast

Dietitian Spotlight: Buffalo Chicken Quinoa Salad

Dietitian Spotlight: 4 Minute Chicken Taco Rice Bowls

Patriotic Trifle

Brisket Stroganoff

Pumpkin Panna Cotta

Grilled Pork Taco Bar

Bagel Quiche

Arugula Salad

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