Market Street

11 - 20 of 31 results

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
Fast Dinners

Tags: market street, APLK, Fast Dinners, Weeknight Meals

Friday, May 19, 2017 12:27:49 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.

All evenings are not created equal and the dinner cooked each night needs to fit the need of each day.

An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either.

Quick, …
» Read More
Our Texas Favorites

Thursday, July 13, 2017 11:32:00 AM

We've (Always) Got Texas on our Minds

Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best …
» Read More
Tomato and Burrata Panzanella

Tags: market street, APLK

Tuesday, July 18, 2017 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.

Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. …
» 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
Breakfast Cookies

Tags: market street, APLK, breakfast

Tuesday, August 22, 2017 8:57:00 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.

Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's …
» Read More
Our Top 12 Pumpkin Faves

Tags: market street, Pumpkin Perfected, pumpkin

Friday, September 23, 2016 9:30:00 AM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Food Should Taste Good Harvest Pumpkin Chips

5. Birch Benders Pumpkin Spice Pancake Mix

6. Harry & David Pumpkin Butter

7. The Republic of Spice Tea Pumpkin Spice Tea

8. Holidrizzle Boom …
» Read More
Our Top 10 Pumpkin Faves

Tags: pumpkin

Friday, October 6, 2017 4:04:00 PM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Gevalia Kaffe Pumpkin Spice Latte Espresso K-cups

5. Pumpkin Spice Cereal

6. Bulk Roasted & Salted Pumpkin Seeds

7. Bakery Pumpkin Cake Roll

8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle …
» Read More
A Pleasant Little Leftover Thanksgiving

Tags: A Pleasant Little Kitchen, thanksgiving

Friday, November 24, 2017 11:36:00 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.

Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants.

Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” …
» Read More
A Pleasant Little Christmas Morning

Tags: A Pleasant Little Kitchen, Christmas

Tuesday, December 19, 2017 11:36:00 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.

It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless.

Santa’s cookies are half-eaten and out of …
» Read More

10 Information Results For bakery

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

Fast Dinners

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  All evenings are not created equal and the dinner cooked each night needs to fit the need of each day. An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either. Quick, delicious and satisfying meals can be attainable on those hectic nights--- and you might walk away feeling better satisfied because a home cooked meal was served. A few ways I accomplish quick weeknight meals are by: Purchasing premade ingredients: Whether it's store bought pizza dough, or pre-sliced fruit, some nights it takes a village to get dinner on the table. Check out Market Street's refrigerated section for Brooklyn’s Pizza Dough. Also don't forget to take a peek at the variety of sliced fruit in the produce section for a quick fruit salad. Making breakfast for dinner: A quick frittata makes an easy dinner. Crack the eggs, add some cheese, give a good whisk and pop in the oven. Prep is a breeze and cook time is about 15 minutes. Using quick cook-time proteins: Shrimp and scallops have extremely low cook times, which makes getting dinner on the table much easier. Be sure to chat up the fish monger next time at Market Street. Their assistance is a great help to point you to whatever seafood item fits your need (and budget). Doing some prep work ahead of time: If I know a busy day is on the horizon, I will do a quick five to ten minute prep the night before or the morning of. For example, I will dice vegetables or even cook sausage and let it sit in the fridge before it's time to cook. Tricks like this will save you minutes when it's cook time. Say it with me, I CAN cook dinner on a busy weeknight...I CAN cook dinner on a busy weeknight. Well said, my friends. Start this week with these three fast dinners that will leave you with time to spare on those busy weeknights: chive and cheese frittata + Market Street’s fresh fruit slices + crusty bread from Market Street’s bakery spicy garlic shrimp and avocado salad + Market Street’s fresh made tortilla chips + two-minute margarita roasted radish and sausage pizza + arugula salad Recipes:  Chive and Cheese Frittata Serves 2-4 Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients    5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1) Heat the oven to 350 degrees. 2) Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3) Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4) In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5) Add the egg mixture into the skillet and then place in the oven. 6) Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve.   Spicy Garlic Shrimp and Avocado Cucumber Salad Author note: Eat this salad with a side of tortillas to scoop up all the goodness.   Avocado Cucumber Salad Ingredients 1 pound spicy garlic shrimp (see recipe below), chilled 2 cups cucumber, peeled,seeds removed and sliced into bite sized-sticks 1/4 cup red onion, diced 2 avocados, cubed 1/4 teaspoon kosher salt juice of 1 lime   Directions 1) In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes. 2) Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. This recipe is easily doubled. Ingredients 3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions 1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well. Place in the fridge and chilled   Two Minute Margarita Author note: This recipe is a combination of several margarita recipes that I’ve used over the years. When there is time, I juice the limes myself, but in most instances, I use store-bought fresh limeade. For this recipe, seek out the freshest store-bought limeade and rid yourself of the unnecessary packaged premade margarita mix. It doesn’t take long to whip up this margarita; in fact, it takes about 2 minutes. Ingredients 3 ice cubes (plus more for the individual drink) 2 ounces tequila 1/2 ounce orange liquor 3 ounces fresh limeade 1/2 teaspoon agave syrup squeeze of lime juice pinch of salt lime slices   Directions 1) Place the ice cubes into a cocktail shaker (or plastic cup as I do), and pour the tequila and orange liquor over the ice. Shake or stir to chill. 2) Pour the chilled liquor in a glass filled halfway with ice. 3) Add the limeade, agave, lime juice and salt into the glass. Stir well. 4) Finish with a slice of lime and serve.   Roasted Radish and Sausage Pizza Author note: This is a non-recipe simply because pizza is a personal creation. Adjust the toppings to your liking. Additional cheese, like parmesan or pecorino, would work well with this pizza. Ingredients pizza dough tomato sauce 1 1/2 -2 cups radishes, sliced 1 teaspoon extra-virgin olive oil pinch kosher salt 1 shallot, thinly sliced uncased sausage (I prefer spicy), about 3 links worth mozzarella cheese   Directions 1) Heat the oven to 400 degrees 2) In a small bowl combine the radishes, oil and salt. Evenly distribute on a foil-lined baking sheet. Roast for 10 minutes, until tender. Remove from the oven. 3) Increase the heat to 500 degrees. 4) Meanwhile, cook the sausage until slightly underdone. 5) Roll out the pizza dough. Place a layer of tomato sauce on the dough. Next add a handful of cheese to cover the sauce. 6) Add the sausage, radishes and shallots. Top with a sprinkling of cheese. 7) Place in the oven and cook until the dough is golden and the cheese melted and browned.   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

Our Texas Favorites

We've (Always) Got Texas on our Minds Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best of Texas this weekend. Yay! First on our list is WATERMELON! How could you possibly go wrong with Texas-grown Watermelon? It's deliciously juicy and actually good for you. It's the perfect snack for both kids and adults, so it's a win all the way around. You can even ask one of our produce team members to cut one open for you right there at our store. Talk about ultimate service! Homemade. Vanilla. Wafers. Our mouths are watering just thinking about them and these are even better because they're from Slaton Bakery (yes, from Slaton, Texas)! They've been around for almost 95 years so they've obviously perfected the recipe, making them the best vanilla wafers you'll ever eat. You might as well head on over to Best of Texas and try them for yourself. Just chomp on one, or 20 by themselves, or add them to some homemade banana pudding and you're day is golden.  ZigenBock from Houston, Shiner from Shiner, Revolver Brewing from Granbury and Alamo from San Antonio - How much more Texan can you get? We've picked out just a few of our favorite beers from all across Texas, but our beer department has so much more to choose from. Mix and match with our Build-Your-Own Six Pack section and ask our very knowlegable team members for suggestions if you're stumped. So, crack open a cold one and celebrate all things Texas with us. Chocolate, chocolate, chocolate! Sorry, we're a little hyped up on all this deliciousness. These Texas-sized brownies (no, you don't have to share) are made from scratch every single day in our bakery. They're made with 100% all-natural butter & Ghirardelli® Chocolate, which explains why they're so amazing. You can only find them at Market Street so that makes them even better. ;) Ah, Texas-Grown cantaloupe. Refreshing. We love buying our produce from local growers like these cantaloupes from Dixondale Farms in Carrizo Springs, TX. These beauties are a good source of Vitamins A and C, so what have you got to lose? Come by Best of Texas to sample some and ask our team members for tips on how to find the perfect one. Wella, Wella, Wella, what do we have here? Oh, just a delicious and healthy protein bar! These Wella Bars are organic, gluten-free, NON-GMO verified and are from Lockhart, TX. They come in several varieties, so you'll just have to try all of them to find your favorite! Texas Tea! These tasty Texas Teas are sure to quench your thirst. They're made with real fruit and organic tea, but our favorite thing is that they named every tea after a different town in the Lone Star State. Pecos Cantaloupe White Tea, Fredricksburg Peach Tea and, of course, Sugar Land Sweet Tea are just a few of their amazing, all-about-Texas flavors. All-Natural Jalapeño Cheese Bread fresh from our bakery (insert a thousand heart-eye emojis) - so incredibly delicious with that Texas heat baked right in. Eat it by itself or make it into a gourmet sandwich with a kick; either way, we wouldn't mind if you shared with us. It's made every single day in our Market Street bakery, and you can try some this weekend!  Last, but certainly not least is yellow and orange watermelon. We know we've already covered Texas-grown watermelon, but just listen: this fruit is amazing. It tastes like a regular red watermelon, but with something a little extra...probably magic. Yellow watermelons are definitely sweeter and some people say they taste a bit like honey! Orange watermelons are also super sweet, but they have "crunch." The best part is that they are locally grown by Kinley Sorrels in Comanche, Texas.   Come see us at your local Market Street from 11 a.m. - 5 p.m. this Saturday and Sunday (July 15 and 16) at our Best of Texas Food Fest. We will have so many different Texas products for you to sample that you'll fall in love with Texas all over again. Y'all come back now! Ya hear? Read More

Tomato and Burrata Panzanella

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. However, some days I want more than just veggies in my salad and on those days I'm thankful I know the joys of panzanella -- Italian bread salad. If you're thinking crouton let me redirect your mind. I'm talking bite-sized crusty Italian bread tossed with a variety of ingredients or flavors.The bread is the star of the panzanella show and the veggies are just the extras. Recently, I was inspired to whip a summer bread salad when passing through the bakery at Market Street. The friendly bakers were busy arranging freshly baked loaves and the temptation was too great.I was torn between the sourdough and the organic Italian loaf, so the natural solution was to grab both. And conveniently located right below the loaves of freshly baked bread was a variety of exceptional olive oils and vinegars, perfect for my highly anticipated dinner salad. At this moment I instantly knew I needed mozzarella, tomatoes and basil to finish of the panzanella so off I went to grab some ciliegene (small mozzarella balls) from the glorious cheese haven at Market Street.Hold up. Change of plans. As I was reaching for the fresh mozzarella I paused. There it was, an ample supply of burrata. How in the world have I missed this delicious extravagant cheese with all my trips to Market Street's cheese department? Burrata would be the cherry on top of this dish, because burrata is cheese heaven. Let me explain. Burrata is fresh mozzarella with a surprise inside---cream and more cheese. When sliced in half there is a cheesy buttery goodness that flows from the burrata ball. It's perfect on pizza and all sorts of pasta… and in that instant I knew it was going to be even better in my panzanella come dinner time.I couldn't think of a more perfect salad to add to my list of summer no cook meals-- toasted crusty Italian bread, covered in red wine vinegar and then tossed with tomatoes, burrata, basil and olive oil. Summer salad at its finest. Tomato and Burrata Panzanella    Ingredients 4 cups Italian bread, crust removed and cubed 2 tablespoons red wine vinegar 2 cups seeded and diced tomatoes 20 basil leaves, chopped 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 4 2-ounce burrata balls, quartered  Instructions 1. Turn the broiler on to 500 degrees. 2. Place the cubed bread on a rimmed baking sheet and place in oven. Broil for 1 minute. Remove and stir the bread to prevent burning. Place back into the oven and broil for 1 minute. 3. Place the toasted bread into a bowl. Evenly coat the bread with the vinegar and let sit for 10 minutes. 4. Add the tomatoes and basil leaves to the bread. Toss with the olive oil. 5. Evenly sprinkle the kosher salt on top of the salad. Toss well to make sure the salt is distrusted evenly. 6. Add the burrata to the salad and stir. 7. Serve immediately. 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

Breakfast Cookies

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Oatmeal is always a sure-fire way to fill up my babies in the morning, which means this nutritional grain is a favorite of mine.The six and four year old never complain when a warm bowl of oatmeal is placed in front of them. I think it's because they know what follows.Peanut butter and an array of their favorite toppings normally attend the oatmeal party. The pb and brown sugar is spooned into their bowl. They stir. Then all the toppings are placed in front of them, buffet style: raisins, bananas, chocolate chips and sometimes sprinkles if I'm feeling generous. Sometimes if I'm feeling extra-fun I place them in cupcake tins. They go bonkers for it.However there are weeks when putting together this somewhat simple meal seems too daunting.It's not fast enough! It takes too much time! I have to get ALL these toppings out? During these moments I’ve thought "I need an oatmeal cookie. One that contains all these pieces balled up together so I can just toss them to my kids and still know I've given them a hearty breakfast.After multiple instances of wishing I had made oatmeal cookies and had a stash stored in the pantry and freezer I finally bit the bullet. Okay. I'll bake. Thankfully this didn't require a trip outside my house. I had everything in my kitchen...including the over-ripe bananas.Out comes the stand mixer and all the measuring cups. The kids pull up their cooking stools and we go to baking town.The kids add the over-ripe bananas and brown sugar. I add the freshly ground peanut butter from Market Street. The local Texas honey is squeezed out of the container in turns. And then I add the oatmeal. Ugh.Let me retract the earlier statement I did NOT have enough ingredients. There wasn't enough oatmeal which means 1) I could toss what we've mixed up or 2) just pop into the car and make a quick trip to the grocery store.To Market Street we go.The kids didn't mind because that meant they got a free cookie from the bakery and a piece of fruit from the kids’ club station in the produce department. They were happy. I grabbed the oatmeal and decided that these cookies would be eaten up in jiffy so I probably should just pick up more items to make another batch of cookies. I threw in a gallon of organic milk for good measure because...cookies and milk.This was the cherry on top for the little ones. More cookies meant they got to turn on the peanut butter contraption. Down the baking aisle we went and they each took turns turning on the grinder as it pumped out freshly ground unsalted peanut butter.Once home the cookie batter was completed with the newly purchased oatmeal. Then the batter was scooped into perfectly sized balls using an ice cream scoop. 20 minutes later I had 30+ cookies filled with oatmeal, peanut butter, bananas and honey ready to help me with the morning scramble. Breakfast Cookies Makes 30 cookies Author note: These cookies are very basic. Raisins, nuts and chocolate chips would be great additions. Additional salt sprinkled on top of the cookies is a nice finishing touch. These cookies are freezer friendly.   Ingredients: 1/4 c unsalted butter, melted 1/2 c brown sugar 4 over-ripe bananas 2 eggs 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 1/4 teaspoon baking soda 1/2 cup honey 1 cup peanut butter 6 cups rolled oats   Directions: 1) Heat the oven to 350 degrees. 2) In a large bowl cream the butter, sugar and bananas using a paddle attachment until the bananas are well mashed and all ingredients are well mixed. 3) Add the eggs, vanilla extract, salt and baking soda. Mix well. 4) Add the peanut butter and honey. Continue to mix. 5) Add the oats and mix until well incorporated. 6) With an ice cream scoop, scoop out the batter onto a lightly oiled baking sheet. 7) Bake for 22-25 minutes. Read More

Our Top 12 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Food Should Taste Good Harvest Pumpkin Chips 5. Birch Benders Pumpkin Spice Pancake Mix 6. Harry & David Pumpkin Butter 7. The Republic of Spice Tea Pumpkin Spice Tea 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Purely Elizabeth Pumpkin Fig Granola 11. Hometown Bagel Pumpkin Spice Bagel Chips 12. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

Our Top 10 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Gevalia Kaffe Pumpkin Spice Latte Espresso K-cups 5. Pumpkin Spice Cereal 6. Bulk Roasted & Salted Pumpkin Seeds 7. Bakery Pumpkin Cake Roll 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

A Pleasant Little Leftover Thanksgiving

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ahhhh, the thrill of the Thanksgiving feast…that quickly turns into the meal no one wants. Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” that family members turn their noses at? Not this year, folks. Take those leftovers and turn them into the second phase of the Thanksgiving smorgasbord that everybody wants a bite of. Bacon Cornbread Dressing Skillet Sweet Potato Pomegranate Crostini Turkey Manchego Sliders Apple Cider Popsicles So while you’re at Market Street (or at home ordering your groceries online via STREETside) doing your Thanksgiving shopping add these few additional items to your list to be ready to serve up a second feast. bacon parmesan cheese pomegranates french baguette manchego cheese Sir Kensington’s Special Sauce (or your favorite sandwich condiment) popsicle sticks small plastic cups What is so great about these four recipes is that little brain power is needed to execute them. Which, let’s face it, is a mandatory post-Thanksgiving requirement. Bacon Cornbread Dressing Skillet leftover cornbread dressing, diced bacon eggs parmesan cheese, freshly grated   1. In a cast iron skillet fry the bacon until crispy and cooked. 2. Remove the bacon from the skillet and place on a paper towel to dry. 3. Leave about 2-3 tablespoons of bacon fat in the skillet and drain the rest. 4. Add the cornbread into the skillet and stir to coat the dressing with the bacon fat. Cook over medium heat until the dressing is lightly toasted. Turn off the heat. 5. Chop the bacon into bite sized pieces. Set aside. 6. Meanwhile cook the eggs to your preference. Top the eggs with a sprinkling of parmesan at the end of the cooking process. 7. Add the bacon to the dressing and stir well. 8. Top with runny eggs or stir in the scrambled eggs. 9. Top with hot sauce and serve warm. Sweet Potato Pomegranate Crostini Be on the lookout at Market Street for special savings on pomegranates. I snagged two for only $4! There’s also packaged pomegranate seeds available in case opening a pomegranate seems a bit too daunting. french baguette, sliced thin leftover sweet potato casserole (or roasted sweet potatoes) pomegranates fresh thyme leaves   1. Toast the slices of baguette. 2. Spoon dollops of sweet potato casserole onto the baguettes. Top with pomegranates and fresh thyme. Turkey Manchego Sliders If there’s any Market Street Bakery dinner rolls left from the Thanksgiving feast fill them with leftover turkey, manchego cheese and Sir Kensington’s special sauce (or your favorite sandwich condiment). Oh and let’s be honest there will be no dinner rolls leftover, so go ahead and grab an additional package— they’re just so good! leftover turkey meat, chopped or sliced leftover dinner rolls, sliced in half Sir Kensington’s Special Sauce manchego cheese, sliced cooking spray   1. Heat the oven to 350 degrees 2. Spray the interior of a baking dish or rimmed baking sheet with cooking spray. 3. Spread a thick layer of special sauce onto the bottom half of the dinner roll. 4. Line the baking dish with the dinner roll bottoms. 5. Add the turkey to the dinner roll halves, then top the turkey with manchego cheese slices.Place the tops of the rolls onto each bottom half. 6. Place in the oven and bake until the rolls are golden and the cheese melted. Serve warm. Apple Cider Popsicles Don’t toss that batch of Apple Cider that barely anyone drank. Freeze them in small cups and then place popsicle sticks halfway through the freezing process. And don’t worry! You won’t need to make a run to the crafting store. Market Street carries popsicle sticks! leftover apple dider small plastic  cups popsicle sticks   1. Line a rimmed baking sheet with the paper cups. 2. Fill the cups 3/4 of the way with cider. 3. Place the tray into the freezer and freeze. 4. Add the popsicle sticks into the cider 1 1/2 to 2 hours into freezing. Continue to freeze until the cider is frozen solid. 5. Remove the frozen cider from the cup and serve immediately. Read More

A Pleasant Little Christmas Morning

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless. Santa’s cookies are half-eaten and out of the corner of your eye you see the youngest child eye the dessert like he’s about to devour it. Your oldest child keeps trying to open up the remaining presents (that are intended for extended family) under the tree because, why not? You’ve got two options. Pour a bowl of cereal and turn on a Christmas movie and pretend like it’s any other day OR bring the family into the kitchen for a post-present kitchen celebration. I hope you choose option two. Let Market Street help you with a menu and the best ingredients that all your little elves (big or small) will enjoy creating AND eating. Hot Chocolate with Marshmallows Winter Citrus Salad Chocolate Pancakes with Peppermint Whipped Cream Baked Eggs with Crusty Bread Hot Chocolate with Vanilla Marshmallows This recipe will require a little bit of prep work. However if time is short, grab some Organics Cocoa Mix and Dandies All Natural Vanilla Marshmallows from Market Street.   Ingredients chocolate syrup (recipe below) whole milk pinch of kosher salt homemade marshmallows (recipe below)   Directions 1) Place the whole milk and chocolate syrup into a saucepan. Stir well to combine. 2) Warm over low heat until syrup is incorporated with chocolate. Add a pinch of salt and stir. 3) Serve warm with homemade marshmallows   for the chocolate syrup Ingredients 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   Directions 1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.   for the vanilla marshmallows Author note: Store the marshmallows in an air tight container for up to three weeks. A candy thermometer is required for this recipe.  Also, a hand held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 2 teaspoons vanilla extract 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1) In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2) Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3) Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4) With one minute remaining add in the vanilla extract. Whisk until fully incorporated. 5) Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6) Spray the inside of a 13×9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan.Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 7) Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 8) Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1) Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2) Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3) Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4) Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container. Winter Citrus Salad This salad is colorful, simple and healthy. It also can be made a night ahead so when it’s time to start breakfasting there will be something ready to nibble. There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.   Ingredients Oranges Grapefruit Mandarins Tangerines Lemon Limes pomelos (if available) honey lime dressing (recipe below)   Directions 1) Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing. 2) Serve chilled or at room temperature.   for the Honey Lime Dressing Ingredients 2 tablespoons honey juice of 1/2 a lime zest of 1 lemon pinch salt 2 tablespoons fresh mint leaves, finely chopped   Directions 1) Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature. Mini Peppermint Pancake Muffins These mini peppermint pancake muffins will feel like a Christmas morning treat when you bake them up alongside your loved ones. Be sure to pick-up your favorite brand of pancake mix from Market Street (I prefer Stonewall) to make these lovelies. Don’t forget the toppings too-- it might be the best part!   Author note: To make these mini pancake muffins a bit more “minty” add a drop of peppermint extract to the batter.   Ingredients 3/4 cup candy canes, crushed (about 7-8 candy canes) 2 cups pancake batter (use your favorite mix) cooking spray chocolate syrup, for topping maple syrup, for topping whipped cream, for topping sprinkles, for topping   Directions 1) Heat the oven to 400 degrees. 2) Add the crushed candy canes to the pancake batter. Mix well. 3) Coat mini muffin tins with cooking spray. Fill the tins about 2/3 of the way. 4) Place in the oven and bake for 11-12 minutes, or until golden on the edges. Broiled Eggs with Garlic and Goat Cheese Every sweet bite deserves a salty one as well. Speak to your savory breakfast eater with a tantalizing batch of baked pasture raised eggs and toasted crusty bread made fresh from the Market Street bakery. A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.   Ingredients 3 tablespoons unsalted butter 1/4 cup cream 6 eggs 1/4 teaspoon kosher salt 4 garlic cloves, chopped 1/4 cup crumbled goat cheese 1/2 cup arugula, chopped hot sauce   Directions 1) Heat the broiler to 500 degrees. 2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese). 3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes. 4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven. 5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg). 6) Top with arugula and hot sauce. Serve warm with crusty bread. Read More

Breakfast How To: Runny Egg

Fast Dinners

Our Texas Favorites

Tomato and Burrata Panzanella

Salmon Burgers

Breakfast Cookies

Our Top 12 Pumpkin Faves

Our Top 10 Pumpkin Faves

A Pleasant Little Leftover Thanksgiving

A Pleasant Little Christmas Morning

10 Information Results For bakery

Breakfast How To: Runny Egg

Fast Dinners

Our Texas Favorites

Tomato and Burrata Panzanella

Salmon Burgers

Breakfast Cookies

Our Top 12 Pumpkin Faves

Our Top 10 Pumpkin Faves

A Pleasant Little Leftover Thanksgiving

A Pleasant Little Christmas Morning

Company Information

Guest Services

Resources

© 2025 The United Family