Market Street

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Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Tags: A Pleasant Little Kitchen, grilled cheese, national grilled cheese month

Friday, April 6, 2018 11:15:00 AM

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

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

Cheese and bread is my kind of happiness. Add a little butter and some heat to that equation and the result is heaven on a plate.

Of course a grilled cheese sandwich is only as good as the cheese used, so it’s important to always choose …
» Read More
Granny's Cherry Tarts

Tags: market street, APLK, Cherry Recipes

Tuesday, May 16, 2017 12:06:00 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.

There was always a sweet bite waiting for us upon arrival at Granny’s house.

Most of the time it would be chocolate chip or short bread cookies in the large glass jar that lived on the countertop. Other times there would be a sheet pan …
» Read More
Spicy Roasted Brussels Sprouts

Tags: A Pleasant Little Kitchen

Friday, February 16, 2018 9:53:00 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.

Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS!

One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children.

Brussels sprouts are one of my favorite roasted veggies. They are packed with …
» 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
Ham and Blueberry Cheddar Grilled Cheese Sandwich

Tags: APLK, market street, Kids Club

Wednesday, April 19, 2017 4:49:00 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.

Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month.

It’s easy to find cheesy inspiration when walking through …
» Read More
Cabbage and Onion Couscous

Tags: A Pleasant Little Kitchen, Easter, Side Dish

Tuesday, March 27, 2018 11:40:00 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.

What recipe takes 15 minutes to make, is relatively hands-free and only requires one ingredient to chop?

This one—Cabbage and Onion Couscous Salad

Did I catch your attention?

Excellent.

Whether it’s for a weeknight dinner or a special …
» Read More
Grilled Old Bay Pork Tenderloin and Grilled Baked Beans

Tags: A Pleasant Little Kitchen, Father's Day, grilling

Thursday, June 14, 2018 10:53:00 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 might seem peculiar to make someone cook dinner for their special day, however on this occasion I feel like the two go hand-in-hand.

Grilling and Father’s Day were made for one another. The joy of being outdoors, cooking over flames …
» Read More
Champagne Cocktail

Tags: market street, APLK, Champagne, Cocktail Recipe

Thursday, February 9, 2017 10:40:49 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.

Pop! Pour—enjoy the fizzle.

Now that you’ve got the champagne open and into glasses, you’ve also got everyone’s attention.

There is an allure to the bubbles of champagne. It evokes celebration AND elegance. People feel more …
» Read More
Strawberry Waffles

Tags: A Pleasant Little Kitchen, Easter, breakfast

Wednesday, March 28, 2018 11:15:00 AM

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

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

When the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success.

The weekend feels better when waffles are involved. Sure, it does take a bit of …
» Read More
Coconut-Lime Margarita

Tags: A Pleasant Little Kitchen, summer drinks, drinks

Tuesday, July 24, 2018 3:05:00 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 that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty.

This summer I’ …
» Read More

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Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese and bread is my kind of happiness. Add a little butter and some heat to that equation and the result is heaven on a plate. Of course a grilled cheese sandwich is only as good as the cheese used, so it’s important to always choose quality. The best place to start is Market Street and their Wisconsin Cheese selection. The next ingredient that fashions a good grilled cheese is the bread, and Market Street’s bakery has this component under control. French baguettes, sourdough, ciabatta—the list of freshly baked bread is extensive and scrumptious. When quality cheese and exceptional bread meet, the result is simply…heaven on a plate! That’s why there’s a whole month dedicated to celebrating the grilled cheese sandwich and it so happens to be THIS month, April. In honor of this month of grilled cheese, I decided to not only eat a lot cheese but to also make a lot of grilled cheeses with the little ones in my life (and not only with just my two children but with my two nieces and nephew as well). These weren’t just any grilled cheeses, folks. These were made-to-order and they were spot on. One child asked for a grilled macaroni and cheese with a Wisconsin brick cheese to bring everything together. Another asked for a grilled macaroni and cheese combined with mustard, Carr Valley Menage cheese and then topped with pickles, radishes and …Cheetos. The two foodies of the group requested a bit fancier sammie, one being a combination of Carr Valley Menage cheese and Henning’s Garlic and Dill Cheddar cheeses with pickles and bacon. The other two sandwiches where just as creative AND entertaining as the first three. As I was grilling these individual sandwiches I was reminded how each child is so unique and how their palate, based off of their grilled cheese creations, reflects their individuality. Making grilled cheese sandwiches with kids is memorable, eye-opening and just plain good fun. If you feel the need to inspire your little ones on the grilled cheese front, head to Market Street. Every Saturday in the month of April, Market Street will be sampling varieties of deluxe grilled cheeses. How fun is this?! Once those samples are gobbled up, let those little ones choose their cheese, bread, condiments and toppings. Then cook together and get to know your child’s palate. You’ll see their personality, their creativity and their perspective. What’s even better is that Wisconsin Cheese and The Grilled Cheese Academy is currently hosting a grilled cheese recipe showdown where one lucky contestant will win a $15,000 grand prize. There’s a total of $40,000 worth of cash prizes and there is TWO guaranteed cash prizes for the United Family entrants (one $2000 winner and one $500 winner for a 12 and under entry). Want more information? Follow this link. With all this cheese excitement, you’ll know where to find me: in the kitchen making LOTS of grilled cheese sandwiches with my little ones by my side. Happy grilled cheesing AND good luck! Sourdough Macaroni and Bacon Grilled Cheese Sandwich Author note: The servings of this sandwich varies. The ingredients will vary upon how many sandwiches are being made. sourdough bread, sliced butter, softened macaroni and cheese (click here for a homemade macaroni and cheese recipe) Carr Valley Menage cheese, sliced bacon mayonnaise pickles radishes, thinly sliced (optional)   1. Make the bacon and the macaroni and cheese. Set aside. 2. Butter one side of each slice of bread. Add a generous smear of mayonnaise on the other side of each slice of bread. 3. Bring a skillet to medium heat. Once heated, place one buttered side of bread onto the skillet. Add a slice of Carr Valley Menage. Top with a scoop of grilled cheese, slices of bacon, pickles and radishes. Add another slice or two of Carr Valley Menage. Add the second slice of sourdough (buttered side facing up). Cook until golden brown. 4. Carefully flip the sandwich to brown the other side of the sandwich. Cook until golden. Serve warm.   Read More

Granny's Cherry Tarts

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 was always a sweet bite waiting for us upon arrival at Granny’s house. Most of the time it would be chocolate chip or short bread cookies in the large glass jar that lived on the countertop. Other times there would be a sheet pan chocolate cake. Or there would be the not-so-tempting jello fruit cocktail, that wouldn’t get eaten. On certain days, always based on Granny’s whim, there would be mini cherry tarts. They were small, and individual—perfect for her six grandchildren to gobble up. How fun was my grandmother? Each year when summer rolls around and the cherries start popping up at Market Street I always think back on those weekly visits to Granny’s and those sweet little cherry tarts. Knowing my grandmother, the cherries used for the pies were of the canned variety. She didn’t use fresh because access to fresh cherries was limited. I, on the other hand, do have access to great produce at Market Street and intend to utilize it. I’m bringing a recipe from the past back to life. Going through my grandmother’s recipes I couldn’t find one for cherry filling. More than likely her cherry filling recipe came from the back of a can. I’ll have to wing it. It shouldn’t be that hard though. Cherries, sugar, vanilla and something aromatic, maybe a cinnamon stick? Combine all ingredients into a saucepan, let boil and reduce. Essentially this concoction is cherry jam. It could be spread on biscuits, placed on top of ice cream or used in a peanut butter and jelly sandwiches. While the VIP pastry shells bake, whip up a batch of vanilla whipped cream-- one of my staple recipes. Once the cherry filling is cooled and added into VIP pastry shells, top with whipped cream. It’s feels like being back at Granny’s house. Warm individual pies out of the oven waiting for little hands to grab and devour. I’m thankful my grandmother had a heart to fill us with homemade treats. She was intentional about loving her grandchildren in so many ways—and one of those were with baked goods.    Cherry Tarts for the filling Ingredients    3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   Directions 1)In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge.   for the whipped cream Ingredients cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions 1) Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl. 3) With an electric mixer whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use.   for the tarts Ingredients pastry shells cherry filling whipped cream   Directions 1) Follow the pastry shells baking instructions. Let cool. 2) Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled. Read More

Spicy Roasted Brussels Sprouts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS! One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children. Brussels sprouts are one of my favorite roasted veggies. They are packed with nutrients and flavor and quick to roast. They also work well with a handful of flavor combinations that are extremely tasty, such as: Brussels + bacon + garlic+ cider vinegar Brussels + cream + nutmeg Brussels + lemon juice + thyme Brussels + garlic + chili powder + lemon I so enjoy purchasing Brussels sprouts at Market Street. This veggie is available in bulk form so that I can hand select the Brussels that will be coming home with me. This plentiful green mound of beautiful Brussels is always waiting patiently to be scooped up and weighed—and then taken home to be roasted. Ahhh, the joys of produce shopping. When at the produce section at Market Street, don’t forget to spin around and grab a few lemons. This versatile fruit is also a critical component to your dinner. One of my favorite ways to serve roasted Brussels sprouts is with a side of greek yogurt topped with lemon zest. The tangy greek yogurt and sweet lemon zest are perfect companions to this heavy-flavored vegetable. A few pointers when preparing Brussels sprouts: Be sure to cut off the hard end of the vegetable. To make for a quicker roast, slice the Brussels in half, hot dog style. Remove any damaged or dirty outer leaves when prepping the Brussels. Now that you’ve been properly encouraged and prepped. All that’s left is for you to repeat after me: Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS! Spicy Roasted Brussels Sprouts Serves 4    Ingredients 2 tablespoons extra-virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon chili powder 1 teaspoon kosher salt 1 ½ pounds Brussels sprouts, ends removed and brussels sprouts halved juice of 1/2 a lemon greek yogurt lemon zest   Directions 1. Heat the oven to 450 degrees. 2. In a large bowl, combine the oil, salt, garlic powder, cayenne and chili powder. Whisk well to combine. 3. Place the Brussels sprouts into the olive oil mixture and coat the brussels well. 4. On a rimmed baking sheet, spread the Brussels sprouts in a single layer. Cover the baking sheet tightly with foil. 5. Cook the Brussels sprouts for 20 minutes. After 20 minutes, remove the foil and lower the heat to 425 degrees. Continue to roast, uncovered, for 15 to 20 minutes (until browned to your liking), stirring every 5-8 minutes. 6. Top the Brussels with a squeeze of lemon juice and serve warm with a side of Greek yogurt topped with lemon zest.   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

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cheese melted between two slices of buttered bread has powerful effect. That’s why this lovely meal has its own month of celebration. April is National Grilled Cheese month. It’s easy to find cheesy inspiration when walking through Market Street. The selection is outstanding. I could easily wander back and forth to look at the variety of flavors and types of cheese. As a parent to two small children I feel motivated to educate them on the importance of experiencing food through tasting flavors and textures they wouldn’t naturally select themselves. I also want them to explore tastes they are naturally drawn to. When Market Street presented the Kids Club Grilled Cheese Showdown in honor of the Wisconsin Cheese Grilled Cheese Recipe Showdown, I knew Katherine and Eli needed to participate. I made up my mind not to interject an opinion about what cheese, condiments or bread they would choose. I wanted to see where their tastebuds would lead them. However, my foot was planted on incorporating a deli meat to the final product. It’s an easy way to sneak a bit more protein into their diet through this cheesy vessel. Boar’s Head Simplicity Applewood Smoked Uncured Ham was the only ingredient mandated on their selection. Katherine, as the oldest child took the lead. Little brother Eli followed. She resolved to have no mustard or mayonnaise. He wanted ketchup, but older sister trumped younger brother. He didn’t seem to mind, sweet boy. We meandered through the bakery and “oooed and awed” over the bread selections. Both children were torn between the Sweet Hawaiian Rolls and the Wheat Loaf. After a few renditions of “eeny, meeny, miny, moe” the Wheat Loaf won. Then, as we made our way to the Wisconsin cheese cases, Katherine immediately zeroed in on one particular cheese. It contained beautiful purple striations set within the white cheese. It was Henning’s Blueberry Cheddar Cheese. “Blueberries? I want blueberries!” Eli exclaimed as Katherine reached for the triangular piece of cheddar. There they were, two peas in a pod, bouncing up and down in excitement for their ham and blueberry cheddar grilled cheese sandwich. I had my doubts, so I grabbed two other varieties: Henning’s Aged Cheddar with Peppercorn and Maple Leaf Smoked Gouda. I kept telling myself this wasn’t my sandwich and it certainly wasn’t the flavor profile I’m drawn to. But that was okay. Maybe their palate could enlighten mine? Off we went to make our sandwiches. I buttered the bread and sliced the cheese. Little paws reached up to sample the selection of Wisconsin cheeses. The cheese melted. The blueberries warmed and coated the salty sliced ham. The bread crisped to a buttery perfection. I was pleasantly surprised. Katherine, my picky eater and one whose palate is vastly different from mine, created a delicious sweet and salty grilled cheese sandwich. The food lover in me swelled with pride. Well done baby girl, this is one tasty grilled cheese. Maybe we should enter it into the Wisconsin Cheese Grilled Cheese Recipe Showdown too (click here for link). To enter the Kids Club Grilled Cheese Showdown: - Submit an original recipe and optional photo between April 4-May 14th via the online entry form (click here for link). - Submissions are accepted through May 14th. The United Family Marketing team will select finalists after the entry period has ended. At that point, people will be encouraged to vote for their favorite from among the finalists and the recipe with the most votes wins. - First Plate Prize: $100 gift card and Kids Club goodie basket - Second and Third Prize: Kids Club goodie basket   Ham and Blueberry Cheddar Grilled Cheese Sandwich Serves 1   Ingredients 2 tablespoons unsalted butter, softened 2 slices of __________ bread Henning’s Blueberry Cheddar Cheese, thinly sliced 3 slices of deli ham   Directions Heat cast iron skillet over medium-low heat. Meanwhile, butter one side of each slice of bread. Place one slice of bread in the skillet, buttered side facing down. Add a layer of cheese and top with the ham. Add a few more pieces of sliced cheese on top of the ham. Place the remaining piece of bread on top, buttered side facing up. Heat until the bottom piece of the bread is golden and the cheese is melted. Flip and continue to heat the sandwich until golden and the cheese is melted. Read More

Cabbage and Onion Couscous

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  What recipe takes 15 minutes to make, is relatively hands-free and only requires one ingredient to chop? This one—Cabbage and Onion Couscous Salad Did I catch your attention? Excellent. Whether it’s for a weeknight dinner or a special weekend meal (i.e. Easter), this couscous salad hits the mark for several reasons. 1—It’s easy to make (but you already know this). 2—It can be served warmed or at room temperature. 3—It has an unexpected pop of texture and flavor. 4—It is easily doubled to feed a crowd. I love this salad because all I need to grab at Market Street is one onion, a bag of shredded cabbage, beef bouillon cubes and couscous. That’s only 4 items, the remaining ingredients I always have readily available in my kitchen (kosher salt, olive oil, vinegar and water). What’s even better is that while the couscous cooks, the cabbage does too. The two main components are finished at the same time. I LOVE it when this happens. It’s like these two ingredients were meant to be together. And did I mention it’s easy to make. You only have to chop 1 cup of onions, and halleluiah, the cabbage has already been shredded! What’s also nice is that this salad is perfect for a holiday get-together. The salad can be thrown together and set aside to be eaten when all guests arrived. It doesn’t have to be warm, but it is easy enough to toss together when guests are there if you prefer to eat it warm. My favorite parts of this salad are the crunch of the cabbage, the saltiness of the beef bouillon and the tang of red wine vinegar. It is crunchy, salty and sour. What’s also a bit unexpected with this salad is the optional toppings: Greek yogurt and fresh cilantro. Please don’t skip this part, it truly is the cherry on top of this dish. This recipe really feeds 4-5, but if your table will be expecting more do not fear. I’ve doubled this recipe and have even tripled it. The components are basic enough that increasing the amounts doesn’t affect cook time, which is important when it comes to feeding a crowd This is one of my absolute favorite recipes to make. It is flavorful, simple to make but it doesn’t fall short in tastiness. Cabbage and Onion Couscous Salad is a solid recipe and one of my favorites. You’ll find yourself going back to Market Street time and time again to make sure your pantry is stocked and ready to make this tasty side.   Cabbage and Onion Couscous Salad Author note: If you’re looking for a side dish that requires about 15 minutes of cook time, this is the recipe for you. Use pre-shredded cabbage to cut back on prep time. This recipe is easily doubled.   2 cups shredded cabbage ½ onion chopped ¼ teaspoon kosher salt 1 cup couscous 1 beef bouillon cube 2 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil (and more for the couscous) Greek yogurt chopped cilantro   1) Heat the extra-virgin olive oil in a saute pan over medium heat. Add the onions and cook for about 5 minutes, or until barely softened. Next, add the cabbage and kosher salt, turn to coat well with the oil. Cook the cabbage for about 5 to 8 minutes or until softened (but still maintains a slight crunch). 2) Meanwhile, cook the couscous according to the packages instructions. However, use the bouillon cube to flavor the water used to cook the couscous. 3) Once the couscous is cooked, add the red wine vinegar and a splash of extra-virgin olive oil, stir well. Next, add the cabbage and onion to the couscous. Salt to taste and serve with a side of Greek yogurt topped with chopped cilantro. Read More

Grilled Old Bay Pork Tenderloin and Grilled Baked Beans

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 might seem peculiar to make someone cook dinner for their special day, however on this occasion I feel like the two go hand-in-hand. Grilling and Father’s Day were made for one another. The joy of being outdoors, cooking over flames with loved ones by your side is the perfect evening for the men in my life—husband, father, brothers and uncles. For me, it seems perfectly natural to celebrate these tremendous men by letting them cook. Of course, cooking together is always better. Grilled Baked Beans and Grilled Pork Tenderloin is the perfect way to tag-team the Father’s Day dinner celebration. While this is not a one-pot wonder, it is simple to prepare and easy to grill. So here’s the shopping plan: 1. Groceries: Head to Market Street and grab all of the required ingredients for the baked beans and the pork tenderloin. Don’t forget chips, salsa and guac from the Food-to-Go Department! 2. Equipment: If you don’t own a cast iron skillet, now’s the time to get one. And no surprise here, the fantastic Market Street has one ready for you to pick-up down the baking aisle, across from the spices. 3. Gift: Next, make your way to the dish department and grab one of the coolest gifts for dad: a Corkcicle koozie. 4. Drinks: Finally, grab his favorite beverage—canned or bottled. It will be the perfect partner for that brand new koozie.   Once home fill that new cast iron skillet with all of the baked bean ingredients (side note: the only chopping involved is for the onions and bacon. Hurrah!) Pass the torch to the grill master and allow him to put the beans on the grill at 350°. These beans will cook for about 45 minutes to an hour, which is the perfect time to shower him with gifts. Pop the Corkcicle koozie filled with his favorite drink and give a toast! To a man who leads! To a man who loves! To a man who provides! While the beans are cooking pop back into the kitchen and take out the pork tenderloin. Slather it with Old Bay, let the meat sit at room temperature for about 30 minutes, which is all you need for the beans to finish. Once the beans are finished, bring them back inside and increase the grill temperature to 400 degrees. The pork tenderloin will need to be cooked at a higher temperature for about 20 minutes. Which is perfect! Now’s the time to let more celebration continue with a starter of chips, homemade salsa and guacamole from Market Street. Celebrate these wonderful men outdoors this June with open flame, great presents and a delicious meal of grilled baked beans and pork tenderloin. Happy Father’s Day! Grilled Old Bay Pork Tenderloin and Grilled Baked Beans   for the grilled baked beans Author note: To cook the beans indoors, cook for 45 minutes to 1 hour in a 350 degree oven. Stir once or twice.   2 cans navy beans, rinsed and drained 1 cinnamon stick 2 bay leaves, torn in half 5 cloves garlic, crushed 5 slices of bacon, cut into 1/2 inch pieces 1 1/2 cups yellow onion, diced 2 cups low-sodium chicken stock 3/4 teaspoons cayenne 1 teaspoon kosher salt 2 teaspoons yellow mustard 3 teaspoons tomato paste 2 tablespoons brown sugar 2 tablespoons maple syrup 1 tablespoon apple cider vinegar   1) Prepare the grill for indirect heat at 350 degrees. 2) Place the ingredients into a large cast iron skillet and stir to combine. 3) Place the skillet onto the grill, using an indirect cooking setup.  4) Close the grill lid and let cook 45 minutes to 1 hour, or until the baked bean sauce reaches a desired consistency. Stir the beans every 20 minutes. Serve warm.   for the Old Bay Pork Tenderloins 2 1 1/2 pound pork tenderloins 3/4 teaspoon kosher salt 1 1/2 to 2 teaspoons Old Bay Seasoning   1) Remove the tenderloins 30 minutes before grilling. 2) Heat the grill to 350-400 degrees. 3) Place the pork onto the grill and grill over direct heat for 15-20 minutes or until the temperature reaches 140 degrees, rotating and turning every 5-10 minutes for even cooking. 4) Remove the pork and cover. Let rest for 10 minutes. Slice and serve warm. Read More

Champagne Cocktail

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Pop! Pour—enjoy the fizzle. Now that you’ve got the champagne open and into glasses, you’ve also got everyone’s attention. There is an allure to the bubbles of champagne. It evokes celebration AND elegance. People feel more appreciated when bubbly drinks are served. A glass of champagne is like a celebration with every drink. A good cocktail is a conversation starter. It combines ingredients that yield a burst of flavor with every sip and that’s something to get excited about. When champagne and cocktails come together, the outcome is absolutely memorable. A champagne cocktail ups the ante in the drink department. Loved ones feel even more treasured because you served champagne and took the time to do a bit of mixing. Champagne sometimes gets ignored because, well, it can be expensive. I’m here to shout from the rooftop that this doesn’t have to be the case. Plus, a simple online sign-up (or through the United Market mobile app) for the Market Street Craft Beer and Wine Club gets you discounts and informative emails about all types of wine and beer topics. If you enjoy wine, beer or champagne this free club is for you. While you’re at Market Street purchasing the champagne needed for this delicious cocktail, strike up a conversation with one of the knowledgeable wine stewards. They will point you to a bottle that fits your taste and your price range. Once the perfect bottle is selected, head home and get ready to partake in bubbly merriment with this delicate, delicious drink. When you start making Valentine’s Day plans this year, make sure to add this cocktail to the list and then swing to Market Street to pick up the bubbles--- and maybe a few new glasses from the Dish department… because every fancy drink needs a pretty glass to go with it.   Champagne Cocktail Serves 1 Author note: This recipe traditionally calls for 1 sugar cube, I use 2. Adjust according to your preference.   Ingredients:  2 sugar cubes 5 drops of Angostora bitters 1 ounce cognac 3 1/2 ounces champagne, chilled orange slice   Directions:  1) Place the sugar cubes into a glass and add bitters.  2) Let the bitters dissolve the sugar. Top with cognac Read More

Strawberry Waffles

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success. The weekend feels better when waffles are involved. Sure, it does take a bit of work, but the pay-off is oh so delightful. Now that winter is on its way out and spring is rolling in I’m craving a breakfast that reflects this new season. A breakfast that is cheery, tart and sweet. With the beginning of spring comes the first batch of strawberries that Market Street always happily and proudly displays. Walking in to this land of goods, I’m always greeted by the pinks and reds of the beginning of strawberry season (cupcakes! breads! so many tasty options!). It’s a very happy time to be shopping at Market Street when the strawberries start appearing and it happens to occur during one of my favorite times of the year: spring. Naturally I wanted to combine these two delightful elements of weekend, waffles and strawberries. Most importantly I thought the waffles needed to mimic the sensation that is found in each bite of a perfectly ripe strawberry—tartness and sweetness. Not only are these golden waffles cheery weekend greeters, but they are also vessels for freshness. I’ve skipped the obligatory whipped cream and maple syrup toppers. Instead, these beauties are topped with fresh strawberries and local Texas honey. The honey, instead of syrup, provides an unexpected sweet flavor that balances out the tartness of the cooked strawberry. The ripe strawberries give the soft waffles a bit of texture. With all of these components combined, you’ve got yourself a charming breakfast. These waffles are perfect to welcome in spring and the weekends. Start your 48 hours of rest with a delightful pop of spring—strawberries and Market Street.   Strawberry Waffles Author note: This recipe is based off of 1 cup of pancake mix. Adjust the ingredients according to how much pancake mix is needed.   1 pound fresh strawberries 1 teaspoon dry marsala wine 2 teaspoons sugar pancake mix honey   1. Finely, chopped 1 cup of strawberries. Place the strawberries into a bowl and cover with 1 teaspoon of sugar and 1 teaspoon of marsala wine. Set aside for 10 minutes. 2. Slice the remaining strawberries and place into a bowl. Toss with the remaining 1 teaspoon of sugar. 3. Meanwhile, warm a waffle iron. 4. Follow the instructions on the pancake mix selected. Add the 1 cup of finely cut strawberries into the mixture. 5. Stir well to incorporate the pancake batter and the strawberries. 6. Placed the batter into a waffle iron and cook until golden brown. 7. Remove the waffle from the waffle iron. Top with honey and sliced strawberries. Serve immediately. Read More

Coconut-Lime Margarita

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 that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty. This summer I’m choosing to let a new mix of margarita cool me down and quench my thirst: Coconut-Lime Margarita. A margarita has a cooling effect all on its own, but add cold coconut and fresh lime to the mix and you won’t be feeling that summer heat at all, my friend. You’ll be embracing the temperature and singing with those hot bugs. When making this margarita all you need to do is a grab a few handfuls of limes at Market Street (I mean, 3 for $1 is quite a deal!) and you’re one step closer to this tart, sweet and creamy elixir. And as the song goes the next step is simply putting the lime in the coconut… coconut cream that is. The key to make this thirst quenching margarita full of coconut flavor is a combination of fresh lime juice and coconut cream—which can easily be found in the international aisle at Market Street. Next up is adding a bit of tequila, orange liqueur and a few squeezes of agave. Blend with ice until smooth or shake with ice until chilled and well combined. What are you waiting for, put that lime in the coconut and beat the heat with this new twist on an old favorite. Coconut-Lime Margarita Author note: There are two approaches to this recipe: frozen or on the rocks. The recipe for each version is below.   frozen serves 2-3 3 1/2 ounces fresh lime juice 4 1/2 ounces coconut cream 1 1/2 ounce agave 1 1/2 ounce Grand Marnier 4 ounces tequila 3 cups ice fresh mint to garnish lime wedges to garnish   1) Place the ingredients into a heavy duty blender (I use a Vitamix) and blend until smooth. Pour into glasses, top with fresh mint and lime wedge. Serve immediately.   on the rocks serves 2 1 1/2 cups ice 1 1/2 ounces fresh lime juice 3 ounces coconut cream 1 ounce agave 1 ounce Grand Marnier 3 ounces tequila fresh mint to garnish lime wedges to garnish   1) Place the ice into a cocktail shaker. Pour the remaining ingredients over the ice. Secure the lid onto the shaker and shake until well combined. 2) Fill two glasses with ice. Strain the margarita into the serving glasses. Top with fresh mint leaves and lime wedge. Serve immediately. Read More

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Ham and Blueberry Cheddar Grilled Cheese Sandwich

Cabbage and Onion Couscous

Grilled Old Bay Pork Tenderloin and Grilled Baked Beans

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Strawberry Waffles

Coconut-Lime Margarita

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Sourdough Macaroni and Bacon Grilled Cheese Sandwich

Granny's Cherry Tarts

Spicy Roasted Brussels Sprouts

Smoked Salmon and Horseradish Baguette

Ham and Blueberry Cheddar Grilled Cheese Sandwich

Cabbage and Onion Couscous

Grilled Old Bay Pork Tenderloin and Grilled Baked Beans

Champagne Cocktail

Strawberry Waffles

Coconut-Lime Margarita

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