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Dietitian Spotlight: Breakfast Stir-Fry

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

Friday, September 8, 2017 11:52:47 AM

Jumpstart your day with a unique twist on a traditional breakfast with this yummy and hearty Breakfast Stir-Fry.

We often think of rice as a part of a lunch or dinner entrée, however, several countries around the world use rice for many of their meals, including breakfast. Rice is an excellent staple to add to meals because it is packed with the energy you need to power …
» Read More
Dietitian Spotlight: Caulipower Breakfast Pizza

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

Tuesday, September 12, 2017 2:39:56 PM

Pizza for breakfast? Yes, please! This twist on the traditional dinner-time fave uses common breakfast items such as sausage, eggs, veggies and cheese.

Not only is this breakfast pizza delicious, but it’s also diabetic-friendly. It calls for Caulipower Crust which is an already prepared crust made from cauliflower. This crust is a sneaky way to add some vegetables into your …
» Read More
Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Green, weight management, Hatch Chile Fest

Wednesday, August 3, 2016 9:30:00 AM

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1⁄2 cup serving! Green chile peppers provide well …
» 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
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
Dietitian Spotlight: Hamburger Minestrone Soup

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

Friday, December 16, 2016 11:24:49 AM

There is nothing like a warm cup of soup on a chilly night. But, sometimes the canned version just doesn’t cut it. Besides, canned soups are often overloaded with salt, so why not make your own?

This Hamburger Minestrone Soup is full of protein from the meat and beans, as well as lots of fiber from the vegetables, beans and whole grain pasta! And since December is Color …
» Read More
Grilled Prosciutto, Spinach and Burrata Pizza

Tags: A Pleasant Little Kitchen, watch party, pizza

Friday, February 2, 2018 4:32:00 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.

I talk a big grill game. BUT, come on...

I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill.

And I love it.

Now it’s my turn to convince you of the …
» Read More
Smoked Salmon and Horseradish Baguette

Tags: A Pleasant Little Kitchen, lent, Smoked Salmon

Tuesday, March 6, 2018 10:10:00 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.

Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too.

Now that’s a happy trio especially if it revolves around food. Which it does.

One of my favorite finds at Market Street is smoked salmon. …
» Read More
Braised Stuffed Onions

Tags: A Pleasant Little Kitchen, Onions, Side Dishes

Thursday, November 14, 2019 10:00:00 AM

BLOG: Braised Onions

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

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

Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until …
» Read More
A Cranberry FriendsGiving!

Tags: contest, cranberries, market street, recipe, registered dietitians, thanksgiving

Monday, November 16, 2015 9:30:00 AM

Friendsgiving is all about celebrating Thanksgiving with your closest friends – either on Thanksgiving or the weeks before or after. Whether your family is far away, or you just love to throw a dinner party with pals, Friendsgiving is the perfect excuse to enjoy delicious cranberry dishes and cocktails with your besties!

The Friendsgiving Planner Checklist: (also …
» Read More

10 Information Results For cooking classes

Dietitian Spotlight: Breakfast Stir-Fry

Jumpstart your day with a unique twist on a traditional breakfast with this yummy and hearty Breakfast Stir-Fry. We often think of rice as a part of a lunch or dinner entrée, however, several countries around the world use rice for many of their meals, including breakfast. Rice is an excellent staple to add to meals because it is packed with the energy you need to power through your day. Breakfast is called “the most important meal of the day” for a reason and this Breakfast Stir-Fry will help you to make it through that mid-morning slump. This recipe is also a great way to participate in National Rice Month! Nearly 85% of all rice Americans eat is actually grown right here on American soil, with Texas being one of the biggest rice-producing states. It has many nutrients including vitamin B, folate, iron and zinc. It’s also gluten-free and a great source of energy and fiber. Lastly, rice is pretty affordable and easy to cook, so you can enjoy these health benefits without breaking the bank. As if all the nutrients in rice aren’t enough, this recipe calls for Jennie-O lean turkey sausage which is a great source of quality protein to add to your morning routine. Just one serving provides 13 grams of protein to help keep you fueled throughout the day. This recipe could make your most important meal also your favorite one. Note: This recipe does not contain gluten, fish, shellfish, peanuts, or tree nuts.   Breakfast Stir-fry Yield: 4-5 servings   Ingredients: • 3 XL eggs • 2 Tbsp milk • Cooking spray • 8 oz cooked Jennie-O Lean Turkey Breakfast Sausage • 1/3 cup chopped Red onion • 1/3 cup chopped Yellow bell pepper • 1/3 cup chopped Orange bell pepper • Olive oil • 1/4 cup Sliced almonds • 2 cups cooked Brown Rice • 1/2 - 3/4 packet Kikkoman Stir Fry Seasoning • 4 cups kale, chopped • 3/4 cup feta Cheese •Salt and Pepper   Directions: 1. Heat skillet over medium-low heat and spray with cooking spray. Whisk eggs and milk in a bowl. Cook to a soft scramble. Set aside. 2. Cook turkey and break into medium sized crumbles. Drain excess fat and/or pour into bowl lined with paper towel. 3. Saute onion in olive oil until lightly cooked. Add bell peppers, almonds, and rice. Toss with stir fry seasoning.   4. Add turkey and eggs to rice mixture. Stir in kale and let rest for 2 minutes. Pour into bowl and top with feta cheese. Add salt and pepper to taste. Read More

Dietitian Spotlight: Caulipower Breakfast Pizza

Pizza for breakfast? Yes, please! This twist on the traditional dinner-time fave uses common breakfast items such as sausage, eggs, veggies and cheese. Not only is this breakfast pizza delicious, but it’s also diabetic-friendly. It calls for Caulipower Crust which is an already prepared crust made from cauliflower. This crust is a sneaky way to add some vegetables into your daily meals while also being a lower carb alternative to typical pizza dough. Using the Caulipower Crust is a nutritious way to start off your morning and it will also help you reach your daily goal of 3-5 servings of veggies. The cauliflower, bell peppers and onions in this recipe are great low-carb options. Adding plenty of veggies into your diet may help to stabilize your sugars, while also providing necessary vitamins, minerals and fiber. The Jennie-O Lean Turkey Breakfast sausage provides great taste with only 5 ingredients and no artificial ingredients. And, it uses spices and other ingredients you’d find in your own kitchen cupboard. This recipe is a quick and easy breakfast option that is diabetic friendly and delicious at the same time. Plus, you’ll spend less time preparing breakfast, so you’ll feel better prepared for the morning hustle and bustle.   Caulipower Breakfast Pizza Yield: 2-3 servings   Ingredients: • 1 CauliPower Crust • Cooking spray • 3 XL eggs • 2 Tbsp milk • Salt and pepper • 6 oz Jennie-O Lean Turkey Breakfast sausage • 2 oz Sargento Shredded Mozzarella Cheese • 1/8 cup chopped red onion • 1/3 cup chopped bell peppers • 1 cup kale • 4 slices tomato • 2 oz Sargento Shredded Mexican Style Cheese   Directions: 1. Heat oven to 425. Cook CauliPower crust for ~10 minutes. While oven is warming, heat a skillet over medium heat and coat with cooking spray. 2. Whisk eggs and milk. Cook to a medium scramble. Season with salt and pepper and set aside. Cook turkey and break into medium crumbles. Drain excess fat and/or pour into bowl lined with paper towel. 3. Layer crust with mozzarella cheese, kale, chopped vegetables and tomatoes. Spread eggs and turkey evenly across vegetables and top with mexican style cheese. 4. Cook pizza in oven for another 3 minutes. Monitor crust color to prevent overcooking. Remove pizza from oven and cut into 6 slices. Read More

Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash

As we continue to move through the color wheel this year, August is all about our green foods! The Green chile has a mild, sweet flavor and much less bite than other varieties of chile peppers. However, this chile pepper packs a powerful punch by providing an assortment of essential nutrients and has only 30 calories per 1&frasl;2 cup serving! Green chile peppers provide well over 100% of the recommended daily intake of vitamin C for adults. Vitamin C is an antioxidant that your body needs to synthesize collagen, promote wound healing and aid in the development of strong bones. A diet rich in this vitamin may also lower your risk of hypertension, cancer, heart disease and osteoarthritis. A ½ cup serving of chopped, raw green chile peppers contains nearly 30% of the recommended daily allowance of vitamin A for an adult man and 38% for a woman. Vitamin A is important for healthy hair, skin and eyes. It is also a vital nutrient for the synthesis of red blood cells, proper growth and development and supports the immune system. Combine the green chiles with spaghetti squash and you are boosting your intake of a wide variety of vitamins and minerals including potassium, manganese, B vitamins and more. Spaghetti squash also contains a fair amount of fiber, which may help in weight reduction as it will keep you fuller longer. With only 42 calories and 10 carbs in a 1 cup serving of cooked spaghetti squash, this vegetable is a great addition to any meal. This Hatch green chile chicken enchilada stuffed spaghetti squash recipe is a whole new take on enchiladas. You definitely won’t miss the tortillas or time spent rolling up the enchiladas when you make this low-carb, low-fat recipe. For those of you that are calorie-conscious, this provides a tasty and delicious meal without the guilt.        Hatch Green Chile Chicken Enchilada Stuffed Spaghetti Squash Ingredients: 1 spaghetti squash 1 1/2 cups cooked shredded chicken breast 10 oz. can Hatch green enchilada sauce 1 green onion, thinly sliced 4 oz. diced Hatch green chiles 1/2 cup frozen corn, defrosted 1 tablespoon chopped cilantro (optional) 1/4 cup plain non-fat Greek yogurt 1/2 cup shredded sharp cheddar or Monterey Jack cheese (can use a combination of both)    Directions  Spaghetti Squash 1) Use a sharp knife to pierce the spaghetti squash in a few places to allow steam out when cooking. Make sure to pierce the squash all the way to the center. 2) Microwave for 5 minutes on high (100% setting); rotate 180 degrees and microwave for another 5 minutes until squash shell is soft to the touch. 3) Remove from the microwave and let it rest for 5 minutes to allow the squash to finish cooking inside. 4) Use a sharp knife to cut the squash in half, lengthwise. Sprinkle the inside with salt and pepper, and spray with cooking spray. Allow the squash to cool for about ten minutes. 5) Using a fork, gently scrape around the inside edge of the spaghetti squash to shred the pulp into strands and place them into a bowl. 6) Reserve the squash skins. 7) Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl.   Green Chile Chicken Enchilada Filling 8) Preheat your oven to broil.  9) In a small saucepan over medium heat, stir together the enchilada sauce, green onion, green chiles, corn, cilantro and shredded chicken. 10) Once the mixture is warmed through, remove from the heat and stir in the Greek yogurt.  11) Pour the enchilada filling in with the spaghetti squash strands and stir together until combined. 12) Scoop the filling back into the spaghetti squash shells and top with the shredded cheese. 13) Place the spaghetti squash onto a foil-lined baking sheet and broil in the oven until the cheese is melted, then serve and enjoy! 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

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

Dietitian Spotlight: Hamburger Minestrone Soup

There is nothing like a warm cup of soup on a chilly night. But, sometimes the canned version just doesn’t cut it. Besides, canned soups are often overloaded with salt, so why not make your own? This Hamburger Minestrone Soup is full of protein from the meat and beans, as well as lots of fiber from the vegetables, beans and whole grain pasta! And since December is Color Your Basket Rainbow month, this soup made with many different vegetables and beans is sure to color your basket! Fiber is a popular topic these days and for good reason! It is a type of carbohydrate found in fruits, vegetables, whole grains, nuts and beans. However, unlike other forms of carbohydrates that are broken down into sugar molecules, fiber passes through the body unchanged. Because of this, fiber helps to promote regularity and prevent constipation, as well as regulate how the body uses sugars. High intake of dietary fiber has been linked to a lower risk of heart disease, type 2 diabetes, diverticular disease, breast cancer and constipation! Unfortunately, Americans typically don’t consume the recommended amount of fiber needed to reap the benefits that fiber can provide. The bottom-line is that we could all stand to consume more foods that contain fiber, as these foods also contain many other nutrients that promote health and well-being! This soup is a great place to start, and all the flavors will leave you so satisfied that you will forget how great it is for you!       Hamburger Minestrone Soup Prep time 5 mins Cook time 25 mins Total time 30 mins Serves: 6 servings   Ingredients     1 cup uncooked small elbow macaroni (or other small shell pasta)    1 pound 93% lean ground beef    1 cup chopped yellow onion    1 (32-ounce) carton beef broth, low sodium    1 (16-ounce) Signature Kitchen frozen mixed vegetables    1 (16-ounce) Signature Kitchen canned dark red kidney beans, drained and rinsed    1 (14.5-ounce) Signature Kitchen can diced tomatoes, undrained    1 (6-ounce) can tomato paste    2-1/2 teaspoons Italian seasoning    1 bay leaf    Salt and pepper, to taste    Instructions 1) Cook pasta according to package directions. While pasta is cooking, cook beef and onions in a dutch oven or large saucepan over medium-high heat, stirring constantly, until beef is browned and no longer pink. Crumble beef while cooking with a wooden spoon or spatula. Drain off grease in a colander and return to dutch oven or saucepan. 2) Add remaining ingredients and stir well to combine. Bring to a boil. Reduce heat to maintain a gentle simmer and simmer uncovered for 15 minutes, or until vegetables are tender. 3) Drain cooked pasta and add to soup. Stir well to combine and cook until heated through. Discard bay leaf before serving.    Recipe inspired by Taste of Home Read More

Grilled Prosciutto, Spinach and Burrata Pizza

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I talk a big grill game. BUT, come on... I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill. And I love it. Now it’s my turn to convince you of the same thing. Almost anything you make in the kitchen can be made on the grill. The open flame of a grill, the smell of burning charcoal, it’s a form of bliss for me. It’s not just the food that comes from the grill that tugs at my heart, it’s what surrounds the grilling process. Family time. Anytime the back door is open, three little bodies are sure to follow (yes…that includes the dog). When we grill, we are outside together. They are playing; we are cooking and waiting and talking. Gathering around the grill is fun, but gathering around the grill when pizza is involved…well that might be even more fun. My whole crew gets excited for pizza night. Toppings are generally creative for the adults and the toppings for the kids are typically cheese and pepperoni. While I do enjoy a good pepperoni slice, I was inspired to grab a different kind of pork this go around. While perusing my favorite spot at Market Street (you know it, the cheese department) I spied an irresistible looking package of prosciutto. This family pizza night, this cured ham was going to be my alternative to pepperoni. And to make things a little bit more edgy, I decided to grab burrata instead of mozzarella balls. This salty cured ham is one of my favorite flavors. And burrata is becoming one of my new favorite cheese because it’s essentially cream filled mozzarella… and what’s not exciting about that! Combine these flavors with the grill and regular pizza night has turned into pizza-heaven night. Get.Ex.Cited. Let me encourage you to hop to Market Street and fill up your cart with pizza goodies. Light that grill and roll out your favorite pizza dough, because I’m pretty sure that when you open that back door, your whole crew will want to grill right alongside you. Grilled Prosciutto, Spinach and Burrata Pizza Servings Vary Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.    Ingredients pizza dough cornmeal tomato sauce (see recipe below) prosciutto spinach mozzarella, shredded burrata   Directions 1. Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza. 2. Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid.  Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly). 3. Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds. 4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately. for the tomato sauce Ingredients 1 28 ounce can crushed tomatoes 1/2 onion 1 teaspoon kosher salt 4 tablespoons unsalted butter   Directions 1. Place all ingredients into a small saucepan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Read More

Smoked Salmon and Horseradish Baguette

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too. Now that’s a happy trio especially if it revolves around food. Which it does. One of my favorite finds at Market Street is smoked salmon. Found by the fish monger, this salty, cured fish can be found packaged and ready to go. It’s versatile, full of flavor and requires no cooking. A few of my favorite ways to use it is to: 1) dice it and put it on salads 2) puree it and create a dip 3) gently fold to place on toast So many options…and the one that I’m directing you to today rests with #3. Smoked Salmon Crostini is so full of classic flavor combinations and cooking ease that you’ll want to give it a go ASAP. How can I make this happen, you ask? Simply fold in a spoonful or two of prepared horseradish (found in the produce section!) into cream cheese. Stir in lemon zest, a bit of salt and a splash of vinegar. Stir and you’re good to go. Give a healthy smear of this amazingly flavorful cream cheese concoction on a few slices of Market Street’s toasted bakery French baguettes (they’ll slice it for you if you ask—so helpful!), top with a bit of smoked salmon and a few mint leaves. You’ve got yourself some fancy, delicious and EASY crostini that is perfect for almost any occasion. And if you’re wondering where exactly you can use this easy and oh-so-tasty recipe, let me help you out: 1) brunch (don’t forget the mimosas!) 2) packed lunch (lunch doesn’t have to be sad, this will make it a delight) 3) dinner date at home (serve with something bubbly) 4) baby/wedding showers (because the color POPS…think bright pink and green) 5) appetizer to Easter lunch (don’t forget, the horseradish cream can be made in advance) Hopefully this will become your signature trio that everyone, including yourself, looks forward to you sharing. Smoked Salmon and Horseradish Baguette Yields: Servings Vary Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.    Ingredients 8 ounces cream cheese 1/4 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 cup prepared horseradish zest of one lemon french baguette fresh mint    Directions 1) Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes. 2) In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine. 3) Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.     Read More

Braised Stuffed Onions

BLOG: Braised Onions Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until well softened and full of flavor.   Recently I have began to hollow out and stuff onions with mushrooms, bacon and rice. Then, these orbs are braised in an herb-infused chicken stock. While this delicacy slowly cooks in the oven, the house warms and the scent wafts through the house.   It’s food bliss. Even now, I’m longing to make this recipe over and over again—especially for Thanksgiving.  Braised Stuff Onions is an aromatic, comforting and beautiful dish that needs to be part of your holiday spread. Besides the deliciousness of this recipe, there are a few other reasons to put it on your festive menu.   Make-Ahead: The onions can be stuffed with the filling up to six hours before cook time. Easy to Reheat: Once cooked, the onions can be stored in the fridge and then gently reheated in the oven to serve again. Market Street and KitchenAid: The onions fit beautifully in the KitchenAid 11-inch fry pan that Market Street is offering through its Rewards Program. With 180 e-stickers this fabulous pan can become a part of your kitchen!   Thanksgiving needs Braised Stuffed Onions. You need Braised Stuffed Onions. It will brighten up the holiday as unique and classic dish—one that will probably be made with each passing year. Happy Thanksgiving and enjoy, my friends.   Braised Stuffed Onions Author note: This recipe is an extension of Richard Olney’s Braised Onions from his cookbook, Simple French Food. I added rice and a few different herbs to the recipe. This recipe makes enough filling for at least 6 onions. 4-6 sweet onions          3 tablespoons unsalted butter  1 cup bacon, cut into 1/4 inch pieces (lardons)  1 teaspoon kosher salt  8-10 sprigs fresh thyme 8 ounces mushrooms, finely chopped 1/4 cup arborio rice 1/4 cup panko breadcrumbs     1 1/2 cups low sodium chicken stock 2 bay leaves, torn in half           Cut a quarter off of the top of each onions (the bottom side should have the dried roots exposed). Peel the onions. Using a melon baller carefully scoop out the onion leaving a double wall of onion. Set aside. Finely chop two cups of the removed onion. Place 2 tablespoons of butter into a medium skillet along with the bacon, 2 cups of chopped onions, salt and 4 branches of thyme. Cook for 15 minutes over medium heat, stirring occasionally. Add 1 tablespoon of butter to the onion mixture and let melt. Add the mushrooms and rice to the mixture and cook for 5 minutes. Stir occasionally.  Remove from the heat and remove the thyme. Stir in the breadcrumbs and pour into a bowl.     Pour chicken stock into the skillet and add the 4 thyme springs and bay leaves. Place back onto the heat. With the onion mixture, stuff the onions 3/4 of the way full, lightly packing the filling with a spoon. Place the stuffed onions into the skillet. Bring the stock to a boil and cover. Place into the oven and let cook for 1 hour, basting the onions 3-4 times during the cooking process. Serve warm.            Read More

A Cranberry FriendsGiving!

Friendsgiving is all about celebrating Thanksgiving with your closest friends – either on Thanksgiving or the weeks before or after. Whether your family is far away, or you just love to throw a dinner party with pals, Friendsgiving is the perfect excuse to enjoy delicious cranberry dishes and cocktails with your besties!   The Friendsgiving Planner Checklist: (also available here) • Create an invite list. Include your nearest and dearest friends. The more, the merrier! • Plan the menu. Potluck is the popular choice for Friendsgiving, so ask your friends to bring their favorite dishes, desserts and drinks! Challenge their cooking skills by encouraging them to incorporate cranberries into their recipes for a chance to enter and win the #FriendsgivingCranberryContest. • Incorporate cranberries. Cranberries are America’s Original Superfruit® and a perfect fit for your Friendsgiving celebration. Fresh, frozen, dried, juice or sauce – you can use them in any type of recipe. Try them in a salad, or bake them in pie. You can surprise your friends with a cranberry mojito, or even use them for decoration! For more information on incorporating cranberries into your Friendsgiving, follow @uscranberries on Twitter, Instagram, Pinterest, and Facebook . • Decide on décor. Set the celebratory tone with a festive tablecloth or stunning centerpiece – or create your own party decorations with some fresh or dried cranberries. • Plan ahead. Whether fancy or disposable, make sure you have enough utensils, plates, glasses and napkins. Don’t forget to have plenty of ice on hand. Try freezing fresh cranberries with water into ice cubes to dress up your drinks. • Don’t forget entertainment. A fun post-dinner game that accompanies cranberry cobbler is never a bad idea. • Always have an extra pie handy (preferably cranberry!). You never know who else will stop by. • Enter to win! Tag your pictures with #FriendsgivingCranberryContest and remind your friends to enter their favorite cranberry creations in the Cranberry Friendsgiving Photo Contest. One winner will receive a $2,000 dinner party!! (www.cranberryfriendsgiving.com).   Check out some of these cranberry recipes on our Market Street website for inspiration. Whether you celebrate Thanksgiving, Friendsgiving or both, cranberry dishes, decor and drinks are a vibrant and delicious tradition at the table. Read More

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