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Berry Salad in Honey Mascarpone Dressing

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

Wednesday, July 13, 2016 9:30:00 AM

With summer upon us, there are a lot of social festivities requiring us to bring a dish. As a host or a guest, we all want to have a fantastic recipe that everyone loves. Usually, it is a bonus if it is healthy and tasty! This Berry Salad in Honey Mascarpone Dressing is a great dish to share - not only is it delicious, it's waistline friendly too! It is beautifully …
» 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
A Pleasant Little Rotisserie Chicken Menu

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 PM

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

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

It’s a question I often hear, and one that I always have an answer for:

“What types of dinners can I make from a rotisserie chicken from the grocery store?”

My response is always the same:

You can make SO many meals at all kinds of …
» Read More
A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

Thursday, September 14, 2017 10:49:00 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.

There is a question that seems to circulate in our household every week during football season…

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» 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 …
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Dinner For One

Tags: market street, Dinner Recipes, A Pleasant Little Kitchen

Friday, January 20, 2017 7:18:00 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.

Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five.

On several occasions I have conversations with those that want recipes for one. The …
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Dietitian Spotlight: Slow Cooker Southwestern Chowder

Tags: market street, Market Street Registered Dietitians, gluten free

Monday, December 19, 2016 5:34:50 PM

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should …
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Dietitian Spotlight: Green Chile Turkey Tacos

Tags: market street, Market Street Registered Dietitians, build a better lunchbox

Thursday, August 17, 2017 11:01:55 AM

In Texas and New Mexico, August means Hatch Green Chile season. You can’t turn on the TV or walk through our stores without noticing something new made with Hatch Green Chiles. From Hatch cornbread and stew to Hatch mac n' cheese and meatloaf, you’re likely to leave our stores smelling like a roasted Hatch chile.

August also means going back to school so what better way to …
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Dietitian Spotlight: Potato Sausage Soup

Tags: market street, Market Street Registered Dietitians, soup

Tuesday, October 3, 2017 4:49:41 PM

October is one of the best months of the year. The weather is cool, the leaves are changing and fall flavors are everywhere. One of our favorite parts about fall is enjoying a warm and filling soup for dinner, like this hearty Potato Sausage Soup. The best part about soups is that you can start them in the morning and cook them all day in a slow cooker so all you have to do when …
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Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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

Friday, December 1, 2017 12:24:00 PM

Veggie noodles are the pasta lover’s healthy alternative. Some people could eat pasta every day, and now you definitely can with healthier benefits.

You can easily transform all sorts of vegetables into noodles. Some of the most popular are zucchini, carrot and squash noodles; the list could go on and on though. Using veggie noodles adds more vitamins, minerals, fiber and …
» Read More

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Berry Salad in Honey Mascarpone Dressing

With summer upon us, there are a lot of social festivities requiring us to bring a dish. As a host or a guest, we all want to have a fantastic recipe that everyone loves. Usually, it is a bonus if it is healthy and tasty! This Berry Salad in Honey Mascarpone Dressing is a great dish to share -  not only is it delicious, it's waistline friendly too! It is beautifully red and full of fragrant berries with a sweet and delectable dressing. Additionally, this recipe is perfect for celebrating our Color Your Basket campaign and July's color, red! This salad incorporates many healthy components like berries and non-fat Greek vanilla yogurt. Berries are great because they provide some of the highest amounts of antioxidants. Many people have heard of antioxidants and relate this to being healthy, but are not sure why or how they work. Simply summarized, an antioxidant is a chemical that protects our cells from damage and may play a preventative role for heart disease, cancer and a variety of other conditions. They are found in fruits, vegetables and dietary supplements. The non-fat Greek vanilla yogurt adds a little protein and probiotics to this recipe, but mainly helps balance out the other rich ingredients, keeping this dish lighter and more nutritious. The next time you host an event this summer, be sure to add this to the menu and enjoy in moderately small portions!   Berry Salad in Honey Mascarpone Dressing Ingredients: 1 lb. strawberries, chopped 6 oz. raspberries 6 oz. blueberries 1 1/2 cups red seedless grapes, halved   Honey Mascarpone 1/2 cup mascarpone (4 oz.), softened 1/4 cup Greek vanilla yogurt (we used nonfat) 1 tablespoon honey 2 teaspoons sugar 1 tablespoon lemon juice 1 tablespoon red wine vinegar   Garnish Zest from one lemon   Directions 1) Add all of the fruit to a large bowl. 2) Whisk together all of the Honey Mascarpone ingredients until very smooth. Add Honey Mascarpone to fruit and gently fold together until well combined. Add additional sugar for a sweeter taste, or more lemon for a tangier flavor. Best if served within the hour. 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

A Pleasant Little Rotisserie Chicken Menu

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 a question I often hear, and one that I always have an answer for: “What types of dinners can I make from a rotisserie chicken from the grocery store?” My response is always the same: You can make SO many meals at all kinds of skill level. Soups! Lasagnas! Pizza! Salads! Taquitos! Typically the question is two part though… what can I make from a rotisserie chicken and what can I make from a rotisserie chicken that is weeknight friendly (and let’s face it makes for great leftovers for the rest of the week). My answer never changes. You can make SO many meals that are weeknight friendly from a rotisserie chicken. From that point on the conversation varies depending on the person’s time availability, level of cooking skills and food preferences. I tend to always insert one piece of advice though. Get the rotisserie chicken from Market Street. It’s never dried out and there is a wonderful variety of seasoned rotisserie chickens that are nice to choose from that help enhance the flavors of the meal. Lemon Pepper! Simply Seasoned! Garlic! Southwest! Market Street knows how to cook a chicken. Now, not knowing your particular level of cooking, food preferences and time available in the kitchen I want to share with you some of my favorite recipes that I enjoy making with a rotisserie chicken: Linguini with Tomatoes and Chicken | weeknight | time in the kitchen: minimal Hatch Chile Chicken Lasagna | weekend | time in the kitchen: more than average Chicken Salad with Whole Grain Mustard and Thyme | weeknight | time in the kitchen: minimal Chicken Red Pepper Soup | weeknight | time in the kitchen: average One thing that all of these recipes have in common is that they make enough leftovers for the following night (or for lunch the next day). Now, add a few of these recipes to your menu this week and pop over to Market Street to pick up a rotisserie chicken--or two, because they are the best in the city. Linguini with Chicken, Tomatoes and Garlic Oil Author note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.    Ingredients 1/4 cup extra-virgin olive oil 1 small shallot, roughly chopped 5 garlic cloves, crushed pinch of red pepper flakes (optional) 1 cup small tomatoes, halved (or larger tomatoes, diced) 1/4 tsp kosher salt 1 cup rotisserie chicken 1/4 cup pasta water 1/2 cup grated Pecorino Romano (or Parmesan) handful of linguine noodles (enough for 2 to 3 servings) lemon zest kosher salt   Directions 1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package's directions and reserve ¼ cup of pasta water. 2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning. 3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes. 4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through. 5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil. 6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.   Hatch Chile Chicken Lasagna Author note: For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.   for the lasagna Ingredients Hatch chile tomato sauce (recipe below) Hatch-lime chicken (recipe below) béchamel (recipe below) lasagna noodles, cooked 1/2 cup parmesan cheese, grated 1/2 cup fontina cheese, grated 2 cups of mozzarella, grated 1 cup cilantro (and more for topping), chopped lime wedges for serving   Directions 1. Heat the oven to 350 degrees 2. In a 9x13 baking dish add a thin layer of tomato sauce. 3. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). 4. Evenly spread a layer of béchamel on top of the pasta. 5. Add a layer of Hatch-lime chicken on top of the béchamel. 6. Sprinkle a layer of cilantro on top of the béchamel. 7. Evenly distribute a portion of the cheeses on top of the cilantro. 8. Finish with a layer of Hatch tomato sauce. 9. Repeat all steps beginning with step number 2. 10. Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella. 11. Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes. 12. Top with chopped cilantro and serve with lime wedges.   for the Hatch chile tomato sauce Ingredients 28 ounces crushed tomatoes 1 teaspoon cumin 1 teaspoon kosher salt 4 tablespoons unsalted butter 1 cup roasted Hatch green chiles, chopped (skins and seeds removed) 2 garlic cloves, crushed 1/2 onion   Directions 1. Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.   for the Hatch-lime chicken Ingredients 4 cups rotisserie chicken, chopped 1 1/2 cups Hatch green chiles, chopped (skins and seeds removed) 1 jalapeno, stem removed, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 1/2 teaspoon ground cumin juice of 1 lime   Directions 1. Place all ingredients into a bowl. Stir well to incorporate. Set aside.   for the béchamel Ingredients 3 tablespoons unsalted butter 3 tablespoons flour 2 cups whole milk, warmed 3/4 cups Hatch green chiles, chopped (skin and seeds removed) pinch of cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt   Directions 1. In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden. 2. Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning. 3. Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.   Chicken Salad with Whole Grain Mustard and Thyme Ingredients 4 cups rotisserie chicken, cut into bite sized chunks 1/2 cup red onion, diced 2 teaspoons fresh thyme 2 tablespoons whole grain mustard 1/3 cup toasted pine nuts (toasted optional) 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt   Directions 1. Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.   Chicken Red Pepper Soup Serves 6-8 Author note: The addition of cornmeal makes this soup heartier than your average soup. While this soup may appear to be spicy, it has only a low heat element. This soup is a perfect make-ahead meal because it reheats nicely. If you prefer a meatless soup, omit the chicken and top with a runny egg.    Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno or serrano, seeded and quartered 1 garlic clove, quartered 1 4 ounce can hatch green chiles 1 small yellow onion, quartered 1 green bell pepper, seeded and quartered 2 red bell peppers, seeded 1 14 ounce can unsalted diced tomatoes 2 ¼ teaspoons kosher salt ½ teaspoon oregano 2 teaspoons cumin 2 teaspoons chili powder 1 bay leaf 6 cups low-sodium chicken stock 2/3 cup cornmeal 3 cups rotisserie chicken, shredded and chopped cilantro, chopped, for topping plain yogurt, sour cream or for topping lime wedges, for topping   Directions 1. Place the olive oil in a large pan and bring to medium-high heat. 2. Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. 3. Add the pureed vegetables to the heated oil and cook for 10 minutes. 4. While the vegetables cook, seed and dice the remaining red bell pepper. 5. Add the diced bell pepper to the pureed vegetables and cook until tender (about 3 minutes) 6. Next add the tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pureed vegetables. Simmer for 10 minutes. 7. Add the chicken stock, bring to a boil and boil for 10 minutes. 8. Remove 2 cups of the soup to a large bowl. Slowly whisk in the cornmeal into the hot soup, whisk well. 9. Slowly whisk the cornmeal mixture back into the soup. Whisk the soup until the soup is smooth and there are no cornmeal clumps. 10. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. 11. With 10 minutes remaining, place the shredded chicken into the soup and heat through. 12. Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm. Read More

A Pleasant Little Football Menu

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There is a question that seems to circulate in our household every week during football season… “What are we making for the game?” I dunno. What sounds good to you? “Wanna grill?” Absolutely I want to grill.  Yup. Almost every Wednesday when I’m headed to Market Street for weekly grocery shopping this question is tossed into the air and waits a reply. The answer is typically some form of grilling along with other grab and go types of food. I love this about football season. What I also love about football season is the culture of food and gathering it creates. There’s nothing quite like watching a game with friends and family while eating food that’s just as exciting as the game (or in some cases, better than the game). If you’ve experienced (or plan to experience) the same question I get asked weekly, today is your lucky day. Now you have an immediate answer. This weekend you’ll be cooking: green onion bacon dip + Market Street tortilla chips sirloin, sweet potato and garlic kebabs loaded fries cinnamon brown sugar popcorn with dark chocolate drizzle Now it’s your turn to pop on over to Market Street and make all your football watching, food grazing dreams come true. Oh! And don’t forget to throw in some Austin Eastciders Texas Honey, one of my favorite local beverages Market Street’s wine and beer department has available.  Soooooo… Wreck ‘Em Tech! Hook ‘Em Horns! Sic ‘Em Bears! Gig ‘em Aggies! Whatever your rally cry may be—happy watching AND eating!  Green Onion Bacon Dip    Ingredients 2 cups green onions, roughly chopped 1/2 cup chives, roughly chopped juice of 1/2 a lemon 12 ounces cream cheese, at room temperature 1 cup heavy cream zest of 1 lemon 1/2 teaspoon kosher salt 1 pound bacon chives, finely chopped (for topping)   Directions 1. In a food processor, puree the green onions, chives and lemon juice. 2. With a stand mixer or hand-held mixer, whip the cream cheese until smooth. 3. While mixing the cream cheese, slowly pour in the cream. 4. Add the onion and chive puree, lemon zest and salt to the cream cheese mixture. Mix well to combine. 5. Line a sieve with a few layers of cheese cloth (with excess hanging over the sieve). Pour the dip into the sieve, cover with the excess cloth, and place over a small bowl. Chill overnight. 6. The following day, cook the bacon until crispy and set aside on a paper towel-lined plate. 7. Once the bacon has cooled, chop it into bite-sized chunks. 8. Remove the dip from the fridge and uncover. Take the desired serving plate and place it on top of the sieve (make sure to align the sieve in the center of the serving plate). Holding both pieces together, carefully flip the sieve upside down (recruit a helping hand the first time you do this; it makes it easier). The dip will fall onto the serving plate. Remove the cheese cloth. 9. In large handfuls, cover the exposed surface of the dip with bacon. Continue this process until the entire cheese ball is coated. Sprinkle with chives. Serve chilled with tortilla chips or crackers. Sirloin, Sweet Potato and Garlic Kebabs   Ingredients 1 1/2 pounds sirloin steak, cut into 1 inch cubes 1 sweet potato, peeled cut into 1/4 inch thick and 1 inch long slices 1 onion, cut into 1x 1 1/2 inch pieces garlic cloves, peeled 1 teaspoon kosher salt extra-virgin olive oil pepper skewers yogurt sauce, for dipping (see recipe below)   Directions 1. 1 hour before grilling, soak the skewers in water (if using wooden skewers). 2. Heat the grill to 350-400 degrees. 3. On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. 4. Coat each skewer with 1/2 teaspoon of oil, salt and pepper. 5. Grill 6-7 minutes per side. 6. Serve warm with garlic red pepper yogurt sauce. For the garlic red pepper yogurt sauce: Ingredients 1 cup plain yogurt 2 garlic cloves, rough chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 tablespoon olive oil juice of 1 lemon   Directions 1. Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge. Loaded Fries Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.   Ingredients 1 bag frozen crinkle cut french fries shredded cheese 1 package of bacon, fried and chopped 1/2 red onion, diced sour cream 1 bundle of green onions, chopped 1/2 bundle of cilantro, chopped hot sauce   Directions 1. Cook the french fries according to the instructions on the back of the package. 2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions. 3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce. Cinnamon and Brown Sugar Popcorn with Dark Chocolate Drizzle Author note: I prefer to pop my own popcorn for this snack, but when time is short and I use purchased popped popcorn.   Ingredients 2 tablespoon unsalted butter 1/4 cup light corn syrup 1/2 teaspoon cinnamon extract 1/2 teaspoon vanilla extract 1/4 cup brown sugar 10 cups popped popcorn 3/4 cup dark chocolate candy coating   Directions 1. Heat the oven to 250 degrees. 2. In a small sauce pan, combine the butter, corn syrup, cinnamon extract and vanilla extract. Bring to a boil and cook for 5 minutes. 3. Place the popcorn in a large bowl. Pour the corn syrup mixture on top of popcorn and stir to coat. 4. Next sprinkle the sugar evenly over the popcorn and stir to coat. 5. Lay the popcorn on one large parchment-lined baking sheet (or two small ones). Place in the oven and cook for 1 hour, stirring every 15 minutes. 6. Remove from the oven and let cool completely. 7. Melt the chocolate candy coating per the instructions. 8. Drizzle on top of the popcorn to the desired amount. Let harden and serve. 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

Dinner For One

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five. On several occasions I have conversations with those that want recipes for one. The reason varies. "My husband travels and I don't want to eat hot dogs at 4:45 pm with my children." "I'm single, but I still want to eat a nice dinner." "My spouse works nights and I'm left to fend for myself at dinner time." Whatever it is, take heart. I'm here to help make those dinners for one flavorful and something to get excited about. This menu involves recipes that can feed many. As cook and controller of the kitchen, it will be your job to halve some of the recipes (which will be noted) and then repurposed in following meals. I encourage you to take these leftovers for lunch the following day. You'll not only eliminate a sad desk lunch, but you will also save a little money. Take a peek at this week's cooking adventure: Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Tomato Fettuccini with Balsamic Flank Steak Flank Steak Tacos with Chimichurri and Black Bean Puree Spicy Garlic Shrimp and Black Bean Puree with Chimichurri Black Bean Puree, Runny Egg and Tortillas   Monday Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples When it comes to the crusty bread, have fun! The bakery at Market Street provides a variety of small rolls so you don't have to purchase a giant loaf. One of my favorites is the garlic rosemary bread. Want the bread sliced to order? Just ask, the bakers are happy to help! Tuesday Pair Fettuccini with Simmered Tomatoes and Balsamic Marinated Skirt Steak I recently perused the pasta section and was amazed at the selection of pasta. It ranges from the basic spaghetti to the more unique shape, tortiglioni (from the Mario Batali line of pasta). *for the skirt steak, halve all ingredients* Wednesday Skirt Steak Tacos with Chimichurri and Black Bean Puree Slice the leftover skirt steak into thin strips, place in tortillas, top with sour cream and chimichurri. *black bean puree, halve all ingredients* Thursday Spicy Garlic Shrimp with Black Bean Puree and Chimichurri *for the spicy garlic shrimp, halve all ingredients* Friday Black Bean Puree and Runny Egg Skillet with Tomatoes and Tortillas Heat up the black beans in a skillet alongside sliced cherry tomatoes. Add an egg with three minutes left to cook. Serve warm with tortillas.   Recipes   Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Author note: the addition of kalamata olives would give this olive oil dip a salty punch. Ingredients:  ½ cup extra-virgin olive oil 1 rosemary sprig 2 large garlic cloves, chopped 1 cup cherry tomatoes, cut into bite sized pieces 1 tablspoon balsamic vinegar ½ teaspoon kosher salt cracked black pepper   Directions:  1) Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning. 2) Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes. 3) Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread. Adding Prosciutto, Manchego Cheese and Apples to this meal would be a delicious touch!   Balsamic Marinated Skirt Steak Author note: When cooking steak, consider the thickness of the cut for cooking time. For a thicker cut of meat, increase the cooking time. For a thinner cut of meat, reduce the cooking time. Ingredients:  3/4 cup balsamic vinegar 1 tablespoon Dijon mustard 4 garlic cloves, rough chopped 2 teaspoons koshers salt 1 tablespoon lemon juice 1 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 2 branches of rosemary 2-3 pounds skirt steak   Directions:  1) In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine. 2) Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs. 3) Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally. 4) Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon. 5) Place the oven rack to the upper most level. Heat the broiler to 500 degrees. 6) Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes. 7) Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.   Chimichurri Author note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes. Ingredients:  3/4 cup fresh parsley, lightly packed (leaves and thin stems only) 2 tablespoons fresh oregano, lightly packed 1 tablespoon fresh thyme 5 garlic cloves, quartered 1 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon dry red pepper flakes   Directions:  1) Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated. 2) Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.   Black Bean Puree Author note: This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos or a dip for tortilla chips. Use less liquid for a bean dip or more liquid to serve it as soup. Ingredients:  1 ½ cups dried black beans 2 tablespoons extra-virgin olive oil 1 green bell pepper, core removed and rough chopped ½ yellow onion, rough chopped 1 teaspoon oregano 1 teaspoon paprika 1 ½ teaspoon cumin 1 ½ teaspoon kosher salt (or 2 teaspoons if you prefer beans a little salty) ½ teaspoon red wine vinegar ½ bunch of cilantro, chopped three to four times   Directions:  1) Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid. 2) Drain the beans and then rinse with cold water. Place the beans back into the pan and cover with 6 cups of water. 3) Bring the beans to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and , if necessary, add water to keep the beans submerged. 4) Meanwhile, heat the olive oil over medium heat in a medium-sized skillet. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes. 5) Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant. 6) When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid. 7) Add the cooked vegetables and cilantro. With an immersion blender (or a food processor or blender) puree the beans until smooth. 8) Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan. 9) Salt to taste and serve warm.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. 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.  *This dish is delicious topped with a crumbly cheese and served warm with black bean puree. However it is also a tasty dish served cold with chilled avocado and cucumber soup. Read More

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should still be a priority, so why not put your slow cooker to work making this chowder? It is as easy as placing all the ingredients into the Crock Pot, turning it on, and forgetting about it for several hours. At the end of the day, you will have a delicious, homemade meal that is full of nutrients that will keep you feeling satisfied for the rest of the evening. And, you will most likely have leftovers which will make the rest of your week run smoothly as well! Another great aspect of this recipe is that it can cater to a variety of people with different nutritional needs. Not only is it gluten free, but it is also dairy free. However, with ingredients like potatoes, corn, bacon and coconut milk, no one will even notice that this creamy and hearty chowder is not made with dairy or gluten! And since December is Color Your Basket Rainbow month, this soup is a great way to color your basket, as all of the ingredients provide a unique color and therefore excellent nutritional value to your basket and meals!     Slow Cooker Southwestern Corn & Potato Chowder Serves: 8-10 bowls of soup   Ingredients 3 ears of fresh corn, kernels removed from the cob 2 cups of Yukon potatoes, diced 1 red pepper, diced 1 onion, diced 1 large chipotle pepper, minced Juice from 1 lime ¼ cup of fresh cilantro 1 ½ teaspoons of ground cumin 3 strips of crispy bacon, crumbled 14 oz can of fire roasted tomatoes 4 cups of low sodium vegetable stock salt and pepper 1 can of coconut milk diced avocado (optional)    Directions 1) Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt and pepper to a crock pot 2) Stir to mix everything 3) Cook on high for 4 hours 4) Add in coconut milk to crock pot and cook on high for an additional 30 minutes to an hour 5) Serve with diced avocado and devour! Read More

Dietitian Spotlight: Green Chile Turkey Tacos

In Texas and New Mexico, August means Hatch Green Chile season. You can’t turn on the TV or walk through our stores without noticing something new made with Hatch Green Chiles. From Hatch cornbread and stew to Hatch mac n' cheese and meatloaf, you’re likely to leave our stores smelling like a roasted Hatch chile. August also means going back to school so what better way to celebrate all things Hatch and at the same time make school lunches a little more exciting, than with a Green Chile Turkey Taco for lunch? When you are picking up supplies to build a better lunchbox for yourself or your kiddos, be sure to buy a case of Hatch Green Chiles (which our stores will roast for free) to whip up this quick and easy lunch recipe. If you are making this for the whole family, you may want to use the mild green chiles for the kids (unless they enjoy the heat). Now this might be heresy to the Hatch Chile purists but, if you don’t have the time to clean the green chiles, you can just pick up a can of chopped green chiles (we won’t tell anyone). This recipe is extremely versatile. The ground turkey and veggie mixture can be used in a soft or crunchy taco shell, rolled into a burrito or made into ground turkey taco salad. In fact, double the mix and make ground turkey taco salad for dinner and then fill tortillas with the remaining mixture for a quick and simple lunch the next day.   Green Chile Turkey Tacos Ingredients 1 lb ground turkey 1 small white onion (or 1/2 of a large), finely chopped 1 package (1 oz) taco seasoning 1-2 fresh hatch green chilies chopped or 1 can (4.5 oz) chopped green chiles 1 can (2.25 oz) chopped black olives corn taco shells or corn tortillas shredded cheese, chopped tomato, avocado Instructions 1) In a large skillet pan cook the ground turkey and white onion over medium high heat until turkey is no longer pink and cooked through. Drain if needed. 2) Add the taco seasoning, green chiles, and black olives into the meat and stir together. Let cook for a few minutes so everything can combine together. 3) Serve with flour tortillas or corn taco shells and the taco toppings that you prefer. Read More

Dietitian Spotlight: Potato Sausage Soup

October is one of the best months of the year. The weather is cool, the leaves are changing and fall flavors are everywhere. One of our favorite parts about fall is enjoying a warm and filling soup for dinner, like this hearty Potato Sausage Soup. The best part about soups is that you can start them in the morning and cook them all day in a slow cooker so all you have to do when you get home is enjoy it. Slow cookers are fantastic for all the crazy, hectic fall nights when cooking is the last thing you want or have time to do. This recipe is so easy! All you have to do is cook the onions and sausage until browned and then throw all the other ingredients in the slow cooker with them and cook on low for 6-8 hours. This lets you get everything ready in the morning, toss it in and head on to work or the rest of your day. That means you’ll have more time to scrounge up a Halloween costume for your kids, help with homework or just to enjoy a little more down time in your evening.  Hearty and good for you? Yes, really! The white beans bulk up the soup and provide filling fiber as well as some plant-based protein. Canned tomatoes (a pantry-staple in any kitchen) actually have great nutrition. The heating process during canning actually causes the Lycopene content to increase, so don’t pass them up on your next shopping trip. This recipe is hearty, healthy and definitely time-saving. Let us help you Build a Better Meal and check planning dinner off your to-do list, because we’ve got that covered.   Potato Sausage Soup   Ingredients: • 1 Tbsp extra virgin olive oil • 1 small yellow onion diced • 1 pound Italian sausage • 2 potatoes, cubed • 2 stalks celery diced • 1 carrot diced • 1-15 oz can diced tomatoes, with liquid • 1 15 oz can white beans, with liquid • 4.5 cups vegetable or chicken broth • 1 tsp parsley   Directions: 1. In a saute pan, heat the olive oil over medium heat. Add the onions and cook until soft. 2. Next, add the sausage and cook until browned. Drain. 3. Add the sausage and onion mixture and remaining ingredients to the slow cooker. Set on low for 6-8 hours, or high for 4-6 hours. The potatoes should be soft. Serve warm and garnish with parsley as desired. Read More

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

Veggie noodles are the pasta lover’s healthy alternative. Some people could eat pasta every day, and now you definitely can with healthier benefits. You can easily transform all sorts of vegetables into noodles. Some of the most popular are zucchini, carrot and squash noodles; the list could go on and on though. Using veggie noodles adds more vitamins, minerals, fiber and flavor into your diet that are lacking in regular pasta noodles. Not to mention, they’re a great gluten-free option while minimizing your carbohydrate intake. You’re probably wondering how in the world you can make a noodle out of a vegetable. One way would be to use a spiralizer, but if you don’t have one, we carry already prepared veggie noodles to help make this recipe easier and quicker. Another great component of this recipe is the pistachios. Pistachios actually have great nutritional value and are an extremely versatile product. They are perfect for a snack, on top of a salad or, in this case, part of a recipe. Like we said, they have great nutritional value. They will provide your body with good fats and several antioxidants, vitamins, minerals and fiber. They are, however, high in calories so be aware of portion sizes. While they do provide several nutritional benefits, they’re still a nut and may cause an allergic reaction for those that are allergic so be mindful when consuming them.   Veggie Noodle with Pistachio Red Pepper Sauce   Ingredients: • 1/2 cup pistachios • 2 tbsp olive oil • 1 cup onion, diced • 4 garlic cloves • 1, 16 ounce jar roasted red pepeprs • 1 cup mushrooms • 2/3 cup low sodium chicken broth • 1/2 cup feta cheese • 1 pound veggie noodle • salt and pepper • 1 tsp dried oregano • 1/2 tsp dried basil   Directions: 1. Heat oil in a heavy skillet over medium heat. Saute onion until translucent, about 5 minutes. Add Minced garlic and cook for about 1 minute. Add roasted red peppers and mushrooms until heated through. Stir to combine ingredients. 2. Pour broth into vegetable mixture, then add Wonderful Pistachios, all but 2 tablespoons of the feta cheese, season salt, ground pepper, oregano and dried basil. Simmer for about 5-10 minutes. Remove from heat and allow to cool slightly. Process ingredients until combined and smooth. 3. Cook pasta according to package directions. Drain and reserve up to 1/2 cup of pasta water. Toss pasta with red pepper sauce, adding pasta water to thin sauce to desired consistency. 4. Serve and garnish with remaining feta cheese and crushed Wonderful Pistachios. Read More

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Berry Salad in Honey Mascarpone Dressing

We're Calling an Audible on Tailgating Snacks!

A Pleasant Little Rotisserie Chicken Menu

A Pleasant Little Football Menu

Dietitian Spotlight: Hamburger Minestrone Soup

Dinner For One

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Dietitian Spotlight: Green Chile Turkey Tacos

Dietitian Spotlight: Potato Sausage Soup

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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