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Pumpkin Playdough

Tags: market street, Pumpkin Perfected, Kids Club

Saturday, October 22, 2016 10:00:00 AM

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!).

Ingredients:

3 cups Signature Select white flour

1 1/2 cups salt

1 tablespoon cream of tartar

2 tablespoons pumpkin pie spice

1 teaspoon Signature Select cinnamon

3 cups water

2 tablespoons oil

food coloring: 20 drops red, 45 drops yellow

…
» Read More
Grilled Corn with Cilantro-Lime Garlic Butter

Tags: A Pleasant Little Kitchen, grilling, summer

Thursday, June 28, 2018 5:35:00 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.

Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish.

A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that …
» Read More
Valentine's Heart Beet Cupcakes

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

Wednesday, February 10, 2016 9:30:00 AM

Beets are a funny little vegetable, aren’t they? For some, they’re definitely an acquired taste. For others, the beets at the salad bar have no chance.

These dark hued roots have had a marketing makeover. Just like their other veggie friends, kale and cauliflower, beets are growing in popularity.

Beets are a good source of fiber, folate, antioxidants, …
» Read More
Pork Sugo

Tags: market street, A Pleasant Little Kitchen, Smithfield, Sweepstakes, Pork Recipes

Wednesday, December 14, 2016 12:01:00 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.

Pork Sauce.

"Ummm, pork sauce?"

You might be confused. Let me rephrase it.

Pork Sugo, it's Italian for awesome.

Let me help you out. Pork Sugo is an Italian meal of pork shoulder that has been slow cooked with tomatoes. The result …
» Read More
Cherry Chocolate French Toast

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 2018 11:15:00 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.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More
We're Calling an Audible on Tailgating Snacks!

Tags: Market Street Registered Dietitians, market street

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

The start of school and the decreasing temperatures brings one of our favorite times of the year, football season! We love spending our Saturdays tailgating and watching our favorite teams take on their opponents! People tend to think that football season is a time to “splurge” in the food department, because let’s be honest, it can be hard to make tailgating a healthy affair. …
» Read More
Spring Into Safe Cleaning

Tags: Spring Cleaning, Safe Cleaning

Thursday, May 3, 2018 11:15:00 AM

For many people, spending time in the kitchen offers a chance to step away from our hectic lives and put our creativity to work. Whether it’s a home-cooked chicken cacciatore or a freshly baked blueberry pie, the opportunities are endless.

Food offers so many great benefits aside from the nutrition it provides. Cooking helps relieve stress and gives us an outlet to …
» Read More
A Few of our Favorite Things

Tags: market street, Market Street Registered Dietitians, Christmas, Christmas Treats

Wednesday, December 23, 2015 9:30:00 AM

As we’ve mentioned before, we love the Christmas season: the decorations, traditions and food. Being dietitians, we know some great ways to keep eating healthy throughout the holiday season. But that doesn’t mean that we only munch on carrot sticks and celery. So many times we dietitians are not the ones people want to sit by at the Christmas party…they don’t want …
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Blueberry Breakfast Quesadillas

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

Wednesday, September 28, 2016 9:30:00 AM

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.

Blueberries …
» 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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Pumpkin Playdough

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!). Ingredients:  3 cups Signature Select white flour 1 1/2 cups salt 1 tablespoon cream of tartar 2 tablespoons pumpkin pie spice 1 teaspoon Signature Select cinnamon 3 cups water 2 tablespoons oil food coloring: 20 drops red, 45 drops yellow   Directions: 1. Combine all ingredients and mix in a saucepan.  Cook over medium heat and stir constantly for about 3 to 5 minutes until it forms into a ball. 2. After ball is formed and and you can no longer stir it (it will get very thick), remove from heat.   3. Remove the dough from the pan and knead well.  You may need to add a small amount of flour to get it to just the right consistency. 4. Cool dough and store in an airtight container.   Recipe adapted from www.artfulhomemaking.com Read More

Grilled Corn with Cilantro-Lime Garlic Butter

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish. A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that has been boiled and then slapped down on a plate— you’re lucky if you get those cute little corn holders. However, I want you to revisit this vegetable side dish. First off, it’s summer and fresh corn on the cob is delicious. It’s also grilling season. These two are, well, two peas in a pod (or should I say two kernels on a cob?). Let’s say goodbye to the sorry and sad corn on the cob side dishes and say hello to summer-tastic deliciousness. Grilling corn on the cob is a simple and exciting way to approach this hallowed American side dish. I can still remember walking to the produce department as a young 20 something and seeing fellow Market Street customers huddled around the corn bin, ever so slightly pulling back the husks to see what was inside. I had never seen this before, but I was convinced that the fantastic Market Street customers knew what they were doing. So I did what I normally do when I see some sort of occurrence happening at a grocery store that catches my eye. I ask questions. “Excuse me, what are you doing with the corn?” Their response was helpful and long lasting “peeling back the husk to make sure the corn is good.” This was amazing. I had never seen this before AND realized that there were several in-the-know customers who were doing this exact thing. Naturally, I joined in with the wise Market Street customers and started to also check my corn. They were all bright yellow and perfect, no surprise there. The first step to making corn on the cob spectacular is to pick up a handful or two at Market Street. The second step is to plan to grill them. The third step is to top the grilled corn with a spectacular brightener: cilantro-lime garlic butter. When we grill corn our house we like to throw the corn, still in the husk, straight onto the grill. Cook the corn for about 30 minutes over 350 degrees heat. When corn is cooked inside the husk it is being steamed in its natural pouch. It’s fantastic! Open up the husk, slather on the cilantro-lime garlic butter and top with a bit of salt. You’re good to go. You don’t even have to get those cute little corn on the cob holders, because the way corn is designed there is already a built-in natural holder: the husk (which always reminds me of a fancy little skirt). However, if you prefer to grill the corn directly on the grill, no problem! This makes for tasty charred corn with picturesque grill marks. The cilantro-lime garlic butter is perfect addition to this already spectacular summer dish. The butter is lightly salted and packed full of cilantro, lime and garlic flavor. Whether the corn is grilled with or without the husk, the cilantro-lime garlic butter is a must. Side note: this butter is not only good for corn on the cob but it is also good for a variety of items. It goes great with toasted or grilled bread, it’s the perfect partner for sautéed vegetables and even homemade popcorn! This summer, let your corn on the cob be fresh, colorful and grilled— with a generous dollop or two of cilantro-lime garlic butter. Grilled Corn with Cilantro-Lime Garlic Butter   for the grilled corn fresh corn (1 ear of corn per serving)   1) Heat the grill to 350-400 degrees. Place the corn, still in their husks, on the grate. 2) Roast for 30 minutes, or until corn is softened. 3) Peel the husks and top with cilantro-lime garlic butter (recipe below) and fresh chopped cilantro. Salt to taste.   for the cilantro-lime garlic butter Author note: The foundation of this recipe (softened butter and salt) is an excellent base in which to experiment. If serving Italian food combine chopped garlic, chopped parsley, lemon juice and lemon zest to the softened butter. If desiring something more sweet omit the salt, add sugar and orange zest to the softened butter. Be adventurous and have fun with it.   2 sticks unsalted butter, brought to room temperature juice of 1 lime 1 1/4  teaspoon kosher salt 1/2 cup of chopped cilantro 4 garlic cloves, chopped   1) Place all the ingredients in a small bowl and stir to combine. 2) Place in plastic wrap or in a bowl. Refrigerate 2 hours before serving. Read More

Valentine's Heart Beet Cupcakes

  Beets are a funny little vegetable, aren’t they? For some, they’re definitely an acquired taste. For others, the beets at the salad bar have no chance. These dark hued roots have had a marketing makeover. Just like their other veggie friends, kale and cauliflower, beets are growing in popularity. Beets are a good source of fiber, folate, antioxidants, phytonutrients and nitric oxide (which sound like a race car propellant doesn’t it), which make them perfect for a heart healthy diet. Their beautiful red color is a perfect way to Color Your Basket Red and make an all natural dye. The antioxidants and phytonutrients in beets are noteworthy. Check out these facts: -Beets have more antioxidants than all other common veggies with the exception of artichokes, red cabbage, kale and bell peppers -The red hue of beets is a phytonutrient called betalain which have proven to be potent cancer fighters Now, on to the nitric oxide. The nitrates in beets have 2 benefits. But before we get to that, let’s make sure that you know this is not the nitrates of processed meats but rather sodium nitrate found in leafy greens, beets and a few other lucky veggies. Okay, back to the benefits. First, the nitrates in beets can help reduce blood pressure (which is perfect for this Heart Health month). Second, they can reduce the amount of oxygen needed by our muscles during exercise. A study determined that subjects who ate a serving of whole beets daily for several days could run faster than they could after eating any other vegetable! Some Olympic athletes were motivated by this study and decided they’d use beets in the 2012 Summer Olympics. Let’s just say that one British athlete in particular, Mo Farrah, won the gold metal in the men’s 5- and 10-kilometer races. I mean, we’re just saying.... So if we haven’t convinced you yet, let us leave you with one last beet plea - A survey found that those who eat beets on a regular basis have a lower risk of cancer, cardiovascular disease, diabetes, obesity and diseases of the digestive tract. Okay, let’s say we’ve convinced you but you’re not quite sure how to begin adding beets. If you aren’t one of those that clear out the beets from the salad bar then let us suggest this amazing Chocolate Cupcake recipe perfect for anyone you love this Valentine’s Day weekend.   The beets’ earthy taste is perfectly masked by the chocolate but provides the perfect amount of moisture for a delicate cupcake and the 3g of fiber, which is unheard of in a cupcake, will help you stick to just one. Happy Color Your Basket Red, Valentine’s Day, Heart Healthy Month!   Chocolate Beet Cupcakes with Cream Cheese Frosting Active: 35 minTotal: 1.5 hrs   Ingredients: 2 cups diced peeled beets (½ inch, about 2 medium) or 1 can (15 oz.) sliced beets ⅔ cup buttermilk 1 ½ cups white whole wheat flour ½ cup unsweetened cocoa 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 large egg ¼ cup canola or grapeseed oil 1 ¾ cups packed confectioner sugar, divided 2 teaspoons vanilla or almond extract 5 oz reduced fat cream cheese, at room temperature   Instructions: Preheat oven to 350F. Line 12 (½ cup) muffin cups with paper liners. (Hopefully the fresh cut beets can replace this step) Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10-12 minutes. Transfer to a blender. Add buttermilk and puree until smooth.Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners sugar and vanilla or almond into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer to a wire rack and let cool completely. To prepare frosting: combine the remaining ¾ cup confectioners sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. top each cooled cupcake with a generous 1 tablespoon frosting.   12 cupcakes, 1 cupcake each Calories: 221, Fat 8 g (2 g saturated), cholesterol 25 mg, carbs 34 g, total sugars 20 g (added 17g of 20g), protein 5g, fiber 3g, sodium 252 mg, potassium 194 mg Read More

Pork Sugo

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Pork Sauce. "Ummm, pork sauce?" You might be confused. Let me rephrase it. Pork Sugo, it's Italian for awesome. Let me help you out. Pork Sugo is an Italian meal of pork shoulder that has been slow cooked with tomatoes. The result is fall apart pork shoulder and a decadent sauce (sugo) to serve with pasta (I also like to put it on sandwiches). Pork and Tomato Sauce. I hope you're convinced that this meal needs to be in your life. If you need a little more convincing I will continue. Pork Sugo is slow cooked goodness. I grew up eating a slow cooked pot roast once a week at my grandmother's house - you might have too. Upon entering her house, I always knew what we would be eating that evening because of the warmth of the oven and the comforting aroma of slow cooked meat - it greeted me like a big hug. Pork Sugo is also like a big food hug. Now, instead of my grandmother doing the cooking, I am. As an adult and a working mother of two young children I love a meal that can be prepped in advance and makes a ton. When I got my hands on a Smithfield bone-in pork shoulder at my weekly grocery session I knew it would yield lots of meals. 7 pounds is a lot. That's okay though, we have a freezer and need to eat three.times.a.day. I rely on recipes that make a lot to keep a stocked freezer. I placed the pork into my basket and pumped myself up to do some fat trimming. You see, pork shoulder is known for its fattyness. That is why they work so well when slow cooking and smoking. There's fat involved and fat equals juiciness and flavor. However, too much fat can be an issue and I typically have to trim a few layers off from a pork shoulder before I cook it. Not with a Smithfield pork shoulder. The pork was already trimmed and there was a perfect thin layer that covered one side of the pork. The hardest part of making Pork Sugo was already taken care of by the good people of Smithfield. The hardest part of this recipe was cutting the vegetables, and even that took only 10 minutes. Once the prep work was finished there was not much left to do but to clean up, boil some pasta and wait to eat. Add this meal to your recipe list and make it RIGHT NOW because...for a limited time, if you purchase a Smithfield Pork Shoulder at Market Street, you'll even be entered to win a $100 store gift card. Get the information below: Smithfield Tis the Season SweepstakesEntry dates: 12/11/2016 - 12/24/2016 How to Enter Receive an automatic entry every time your shopping purchase includes at least 1 Smithfield Fresh Pork product using your Rewards account at any Market Street store location (2 items in one transaction= 1 entry) Prizes Fifty winners will receive a $100 Market Street Gift Card Drawing Dates Winners will be selected randomly from among all eligible entries received during the sweepstakes period. A random drawing will be conducted on or around January 4, 2017. See full rules here. Plan for Pork Sugo this week, enter to win a Market Street $100 Gift Card and use this convenient schedule below to enjoy the delicious recipe all week long: Saturday- During your weekly grocery shopping, visit your local Market Street, United Super Market or Albertsons's Market and pick up a Smithfield pork shoulder. Sunday afternoon- cook Pork Sugo, cool and place in fridge (because this meal is even better the next day...if you have the patience to wait!) Monday dinner- Pork Sugo and Gnocchi (freeze half to eat during the next few months), top with freshly chopped arugula and goat cheese Tuesday dinner- Pork Sugo Sandwiches (be sure to add some fresh mozzarella and basil!) Wednesday dinner- Pork Sugo and Orcchiette    Pork Sugo Author note: If you do not have a large enough pan to brown the whole pork shoulder, cut the pork into 4 pieces. Brown in two batches. This recipe makes a ton and will feed a very large crowd. You can also use the meat in sandwiches, tacos or nachos. This recipe is freezer friendly.   Ingredients: 3 tablespoons extra-virgin olive oil 5 teaspoons kosher salt 7 pounds bone-in pork shoulder 2 28 ounce cans whole tomatoes 1 1/2 cups dry white wine (I prefer Pinot Grigio) 1 cup heavy cream 1 onion, diced 2 carrots, diced 2 celery stalks, diced 4 garlic cloves, crushed 5 thyme sprigs, tied with kitchen twine fresh chopped parsley to top   Directions: 1) Heat the oven to 325 degrees. 2) Heat the oil in a large Dutch oven, over medium high heat. 3) Evenly cover the pork with 3 teaspoons of salt. Add the pork to the pan brown for 8 minutes. (3 minutes per larger sides, 1 minute per smaller sides). 4) Remove the pork and set aside. Reduce heat to medium. 5) Add garlic, onion, carrots and celery to the pan. Stir well and scrape up any browned bits. Cook for 5 minutes. 6) Add the wine and continue to cook for 5 minutes. 7) Add tomatoes, cream, thyme, 2 teaspoons salt and pork shoulder. Bring the sauce to a simmer. Cover, place in the oven and cook for 3 hours. 8) Remove the pan from the oven and place on the stovetop. Remove the pork and place on a plastic cutting board. Let cool for 10 minutes and then shred. 9) Simmer the tomato sauce for 20-30 minutes. Add the shredded pork back into the tomato sauce and stir well. 10) Serve on top of pasta or gnocchi. Read More

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

We're Calling an Audible on Tailgating Snacks!

The start of school and the decreasing temperatures brings one of our favorite times of the year, football season! We love spending our Saturdays tailgating and watching our favorite teams take on their opponents! People tend to think that football season is a time to “splurge” in the food department, because let’s be honest, it can be hard to make tailgating a healthy affair. We’re here to tell you that, in fact, you can still attend a tailgate and cheer on your team without sacrificing your health goals.  To make it easy, our dietitian team put together five groups of our favorite tailgating items.  We like to call it a “party in a picture”! Party # 1 1) Boom Chicka Pop Lightly Sweet 2) Garden of Eatin No Salt Added Blue Corn Chips 3) Honeysuckle Ground Turkey 99% Lean 4) La Croix Sparkling Water 5) Fresh Cut Mango Salsa 6) Alexia Sweet Potato Fries   Party # 2 1) Alexia Oven Fries 2) Skinny Pop 3) Way Better Chips, Multigrain 4) Sparkling Water 5) Stubbs BBQ Sauce 6) Pederson Chicken Sausage 7) O Organics Guacamole   Party #3 1) Beanitos Hint of Lime 2) Honest Tea 3) Peas Please 4) Steamed Shrimp 5) Fruit Tray 6) Kylito's Original Salsa   Party #4 1) Brownie Bites or Mini Cupcakes 2) Planters Pistachio Blend 3) Mateos Salsa 4) Water 5) Dasani Water Flavor 6) Jackson Honest Purple Heirloom Chips 7) Chicken Fajita Meat   Party #5 1) Pretzel Thins 2) Kettle Brand Baked Sea Salt Chips 3) Dasani Sparkling Water 4) Orrowheat Sandwich Thins 100% Whole Wheat 5) Veggie Tray 6) Classic Lite Chicken Salad Read More

Spring Into Safe Cleaning

For many people, spending time in the kitchen offers a chance to step away from our hectic lives and put our creativity to work. Whether it’s a home-cooked chicken cacciatore or a freshly baked blueberry pie, the opportunities are endless. Food offers so many great benefits aside from the nutrition it provides. Cooking helps relieve stress and gives us an outlet to introduce others to unique food pairings they have never tried before. But despite the time, effort and preparation we put into making our food healthy and delicious, the kitchen itself could still make us sick. Spring is a great time to do a little spring cleaning and learn about the hidden dangers in our kitchens and how to keep ourselves and our loved ones safe.   Cut to the Feeling Cutting boards serve a wide variety of purposes in the kitchen like cutting up raw meat, slicing veggies or acting as a pot holder for a finished meal. But all the wear and tear cutting boards go through makes them a great hiding spot for germs and bacteria to thrive. There are three main types of cutting boards; plastic, wooden and bamboo. For years, plastic was seen as the safest because it can be washed in a dishwasher. In tests performed by the University of Michigan, however, plastic cutting boards held more bacteria than wooden ones and were incredibly difficult to disinfect by hand. Wooden cutting boards are tougher on your knives, but if you get a good hardwood like maple or beech, the wood’s tight grains will trap moisture and bacteria, killing them as it dries. Make sure to wash all wooden cutting boards by hand and have a good disinfectant available to ensure the board is clean. Bamboo cutting boards, like these that we carry by Good Cook, have many of the same benefits as wood, but are actually even harder. The bright side of bamboo is that it absorbs less liquid than wood, so bacteria may have a difficult time thriving on those products.    My Chemical Romance Cleaning a kitchen takes time and, more often than not, a parade of chemicals and cleaners with difficult to pronounce ingredients. While it’s important to make sure the kitchen is safe to cook and eat in, what we use to clean surfaces and scrub with has a big impact on our health. The average person spends about $500 each year on cleaning supplies, but according to the Environmental Working Group, more than half of those products likely contain ingredients that could hurt our lungs. It isn’t just bleach and ammonia that are causing problems, either. Everything from oven cleaners and surface disinfectant sprays to window cleaners and air fresheners all contain toxins capable of causing a variety of respiratory problems. For example, chemicals like formaldehyde, sodium borate and chloroform can cause chronic problems like asthma, coughing, and wheezing, while others are known carcinogens. Some cleaning supplies are also capable of causing eye and lung irritation, dizziness, and nausea. The easiest way to avoid coming into contact with dangerous chemicals is to simply read the labels on your products to see what they contain. The Environmental Working Group allows you to search more than 2500 products and find out how they rank on an A-F scale. You can search products here: https://www.ewg.org/guides/cleaners Market Street carries a large variety of cleaning products that rank well on EWG's scale, like Honest brand dish soap, Seventh Generation multi-surface cleaner, Aunt Fannie's cleaning wipes, Lysol all-purpose cleaner, ECover Zero bleach and many more. Many of these cleaners are made with plant-derived elements, essential oils, and other thoughtfully chosen ingredients to keep your home free of toxic chemicals.   Radioactive Dishes and Asbestos Tiles You’ve probably heard the rumors about old Fiestaware dishes, cups and bowls being radioactive, and the rumors are true! From the 1930s until World War II, Fiesta dishes contained uranium oxide in the glaze, and could leach out of the plates if the food was highly acidic (like spaghetti sauce) or if the plate became damaged. After the war ended, plates were once again made using depleted uranium oxide until the ingredient was finally removed in 1972. Although Fiestaware plates do emit radiation and are likely to do so for many years, it isn’t the only manufacturer to add uranium oxide to its glazes. In fact, many bright red and orange plates, along with yellow, green and brown ones made during that time, all contained uranium to get their color. New Fiestaware and other colored ceramics are completely safe to eat off of and have been so for several decades.   What Have We Learned? Poisons come in all shapes and sizes, including products and items we never would have suspected. It might seem scary to think about, but you can remove a lot of the danger these toxins pose by just avoiding them. Use high-quality cleaning products or make your own to avoid nasty chemicals. To avoid cross-contamination, don’t use the same cutting board for raw chicken as you would for raw veggies and wash everything thoroughly. Put your grandmother’s Fiesta plates back in the cabinet instead of eating off of them, and have your kitchen - and home - checked for asbestos before attempting any kind of remodeling project. By making smarter decisions, you’ll avoid exposing yourself to toxins and find a little more peace of mind in the kitchen. Your body, and your family, will thank you!   Content provided by Mesothelioma + Asbestos Awareness Center Read More

A Few of our Favorite Things

As we’ve mentioned before, we love the Christmas season: the decorations, traditions and food. Being dietitians, we know some great ways to keep eating healthy throughout the holiday season.  But that doesn’t mean that we only munch on carrot sticks and celery. So many times we dietitians are not the ones people want to sit by at the Christmas party…they don’t want to feel guilty while they indulge.  What they often don’t realize is that we like to indulge sometimes, too!  So we thought it would be fun for all of us today to share a few of our favorite things – indulgent things.  Market Street Chocolate Chip Muffins are a treat for Karleigh to have!  But both Robin and Brenda agree that cheesecake is their favorite dessert. On the more savory side, Brenda really enjoys the Smoked Gouda Pimento Cheese Spread.  In an attempt to make it a bit healthier, she does like it best with the mini bell peppers! For a snack, Alicia loves the Boom Chick A Pop Holidrizzle Popcorns.  She was excited to enjoy some of the Frosted Sugar Cookie variety this year.  And sometimes, a nice glass of Nobilo Savignon Blanc wine is the perfect indulgence for an evening treat according to Robin. So while we all work on eating healthy most of the time, we also do allow a little indulgence for ourselves!  But we will be back soon with some more healthy ideas!  For now, our team of dietitians wishes you a very Merry Christmas!! Read More

Blueberry Breakfast Quesadillas

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.     Blueberries get their color from the flavonoid known as anthocyanin. Flavonoids act as antioxidants, which protect our cells from damage that could lead to conditions such as cancer. In addition to their cancer-fighting properties, antioxidants also act as immune-boosters that help fight off infection. Many studies have shown that increasing consumption of plant foods like blueberries decreases risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, hair, increased energy and an overall lower weight. And of course, let’s not forget that blueberries can help maintain eye health, too! Blueberries are also an excellent source of manganese, which is important for bone development and helps us convert our food into energy.     As if all these potential benefits weren’t enough, blueberries are also a good source of fiber. Dietary fiber is commonly recognized as an important factor in weight loss and weight management by functioning as a bulking agent in the digestive system. High fiber foods increase satiety and reduce appetite, allowing you to feel fuller longer and help you lower your overall caloric intake.   One cup of fresh blueberries provides about 84 calories, 1 gram of protein, 21 grams of carbohydrates, and nearly 4 grams of dietary fiber. That same one-cup serving provides nearly 25% of your daily vitamin C requirement! Blueberries also provide iron, calcium, potassium, magnesium, phosphorus, zinc, copper, folate, beta-carotene, choline, vitamin A, and vitamin E. Try incorporating blueberries into your diet with this indulgent breakfast recipe that won’t wreck your waistline! September is also National Fruits & Veggies Month - More Matters. These delicious breakfast quesadillas are a great way to add delicious and nutritious fruit to your morning routine. The best part is that you can use fresh or frozen blueberries, and all forms matter!  Blueberry Breakfast Quesadilla Ingredients: 1 Large light tortilla or Flatout wrap 1 container light cream cheese, strawberry flavored ½  cup fresh or frozen blueberries Powdered sugar (optional) Cooking spray Directions  1) Heat a nonstick skillet over medium-high heat. 2) Meanwhile smear the cream cheese on half of the flatbread and top with an even layer of blueberries. 3) Spray the skillet with nonstick cooking spray. Fold the flatbread in half and grill the “quesadilla” about 2 minutes a side until the bread crisps and the blueberries defrost. 4) Sprinkle with powdered sugar, if desired. To learn more about the Fruits & Veggies More Matters campaign, please click here.  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

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We're Calling an Audible on Tailgating Snacks!

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Pumpkin Playdough

Grilled Corn with Cilantro-Lime Garlic Butter

Valentine's Heart Beet Cupcakes

Pork Sugo

Cherry Chocolate French Toast

We're Calling an Audible on Tailgating Snacks!

Spring Into Safe Cleaning

A Few of our Favorite Things

Blueberry Breakfast Quesadillas

Introducing a Kitchen Game Changer

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