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Overnight Lemon Garlic Potato Salad

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

Wednesday, April 20, 2016 9:30:00 AM

The end of April is fast approaching and we can’t conclude our white and brown month without talking about the ever popular starchy vegetable - the potato. Did you know that potatoes are the number one vegetable in the American diet? According to the USDA, the average American eats around 48 pounds of potatoes per year, and only half of that is fresh potatoes. To take …
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One Bowl Healthy Carrot Banana Muffins

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

Wednesday, May 4, 2016 9:30:00 AM

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time. Others tell us that they get hungry by noon when they eat breakfast in the morning. But that is exactly what is supposed to happen! Breakfast is just that: it breaks the fast! You more than likely have not eaten since the …
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A Pleasant Little Christmas Menu

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

Wednesday, December 21, 2016 4:43:00 PM

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

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

Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies.

Since this exact meal was cooked a few weeks prior, it's not surprising …
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Hatch Green Chile Chicken Thighs

Tags: market street, APLK, Hatch Chile Fest, Hatch, chicken

Friday, August 4, 2017 3:12:00 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.

Bone-in, skin-on chicken thighs is one of my favorite parts of this commonly cooked bird. However, too often it is the thigh that undeservedly gets the shaft.

Some cringe—It’s dark meat! It’s near the bone! There’s skin attached! …
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Sheet Pan Gochujang Chicken and Broccoli

Tags: A Pleasant Little Kitchen

Monday, May 21, 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.

Feeling the need to branch-out a bit with your weeknight dinner routine? Then let me introduce you to gochujang.

Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite …
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Hatch Pork Chili

Tags: A Pleasant Little Kitchen, Hatch Chile Fest, Hatch Chiles

Thursday, August 16, 2018 10:00:00 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.

Hatch Chiles — just saying these two words makes my heart skip a beat. I know it does the same for you.Market Street knows exactly what Hatch Chile season means to those who love this season and that’s why I love this grocery store. …
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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 …
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A Pleasant Little Christmas Morning

Tags: A Pleasant Little Kitchen, Christmas

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

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

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

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

Santa’s cookies are half-eaten and out of …
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Red Meat and Heart Health Month

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

Wednesday, February 17, 2016 9:30:00 AM

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
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Pumpkin Panna Cotta

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected

Monday, September 26, 2016 9:30:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - …
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10 Information Results For Easter hours

Overnight Lemon Garlic Potato Salad

  The end of April is fast approaching and we can’t conclude our white and brown month without talking about the ever popular starchy vegetable - the potato. Did you know that potatoes are the number one vegetable in the American diet? According to the USDA, the average American eats around 48 pounds of potatoes per year, and only half of that is fresh potatoes. To take it one step further, the majority of potatoes are eaten in the form of deep-fried french fries. These statistics are shocking and have greatly contributed to potatoes developing a bad reputation, especially for people controlling their blood glucose levels.    The dietitians have decided it is time to debunk some of the myths associated with potatoes and discuss how they can actually be included in most healthy diets, even a gluten-free diet! Potatoes are naturally gluten-free and provide important vitamins and minerals required for the body to function properly. Sometimes foods like potato salad can be off limits for people with Celiac Disease because of hidden gluten in products or cross contamination during the manufacturing or preparation process. This new take on potato salad is naturally gluten-free and is a great option for people with Celiac Disease. The swap of dijon mustard for mayo provides great low-calorie flavor as well, perfect for those who are watching their waistline!     We hope this recipe is a breath of fresh-air for our guests, especially with picnic season quickly approaching. You can take this salad to your next family barbecue, party, or simply have it for dinner this weekend! The great thing about this recipe is that you can do preparation the day before. Plus, if you cook potatoes, store them in the refrigerator for 24 hours, and then simply reheat them, the glycemic index is lowered from high to low or moderate. This is a great technique for people watching carbs or blood sugar levels. You can also maximize the nutrients you receive from garlic by chopping, dicing, mincing, or crushing garlic and letting it sit for 10-15 minutes prior to cooking with it. This allows you to retain ALL the nutrients available! In addition to the fact that it's delicious, these wonderful health benefits are extra reasons why you should give this recipe a try. Potatoes might have developed a bad reputation in the nutrition world, but we hope we've changed your outlook a little bit. You can still enjoy potatoes in a well-balanced diet - they are a great way to Color Your Basket white and brown this month!    Overnight Lemon-Garlic Potato Salad Ingredients: 1 1/2 pounds new potatoes 1 1/2 pounds sweet potatoes 2/3 cup olive oil 2 teaspoons lemon zest 1/4 cup fresh lemon juice 3 garlic cloves, minced 1 tablespoon Dijon mustard 1 teaspoon freshly ground pepper 1/2 cup chopped lightly salted, roasted pecans 1/4 cup chopped fresh basil   Directions 1) Cut into 1/4-inch-thick cubes. Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes. TIP: to lower glycemic load, let the cooked potatoes sit overnight in your refrigerator.  2) Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.  3) Toss the potatoes with olive oil mixture; sprinkle with pecans and basil.     Recipe from SouthernLiving.com   Read More

One Bowl Healthy Carrot Banana Muffins

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time.  Others tell us that they get hungry by noon when they eat breakfast in the morning.  But that is exactly what is supposed to happen!  Breakfast is just that: it breaks the fast!  You more than likely have not eaten since the night before.  This means you have probably gone without food for 8-12 hours.  But, your body is made to get you through that time.   Much of that time was resting while you slept.  Your metabolism slows down during that time since your activity also slows.  But, when you get up in the morning and you start moving around, your metabolism should start moving faster again and needs energy to do so.  However, by skipping a meal, your body thinks you are not able to replenish with food.  So, your natural response is to slow down the metabolism in order for your body to still do the things you demand of it in the morning.  Skipping breakfast can often work against us in a quest to lose weight!  Those who do eat breakfast often lose weight faster and/or are able to maintain a healthy weight! Now let’s tackle that other comment we hear:  there is no time for breakfast.   Keeping ready-to-go items on hand is a great way to have a breakfast prepared for those hectic mornings!  These muffins are a great example of something you can make ahead of time.  Plus they are full of great nutrition!  Most people will associate carrots with good eye health.  And that is true, they do help promote vision.  But they also can help promote skin health, prevent cancer and decrease your risk of heart disease!  Good thing they also taste good! This is  an easy way to sneak in more veggies for those who may not be so enthusiastic about eating veggies…it will be our little secret!     One Bowl Healthy Carrot Banana Muffins Ingredients: 1 ripe banana, mashed 1/4 cup unsweetened applesauce 1 cup shredded carrots 1/2 cup unsweetened shredded coconut 1/2 cup milk 1/2 cup brown sugar 1 tsp salt 1 1/2 tsp baking soda 1 tsp cinnamon 1 1/4 cup whole wheat flour  1/2 cup chopped walnuts 1/2 cup dark (or semi sweet if you prefer) chocolate chips or raisins   Directions 1) Preheat your oven to 350 degrees F. Prepare a 12-cup regular muffin tin with nonstick spray or paper liners. Set aside. 2) In a medium mixing bowl, combine the banana, applesauce, carrots, coconut and almond milk. Add the brown sugar and stir to combine. Add the salt, baking soda, cinnamon and flour and stir until just combined -- avoid over stirring to ensure your muffins are light and fluffy. Stir in the waluts and chocolate chips or raisins. 3) Fill each muffin cup ⅔ full. You'll have about ⅓ of the batter left over -- for an additional 6 muffins. Bake the first 12 for about 22 minutes, until a toothpick inserted in the center comes out clean. Remove to a cooling rack and spray half of the tin again with nonstick spray or line with paper liners. Fill with the remaining batter and bake.  Read More

A Pleasant Little Christmas 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.  Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies. Since this exact meal was cooked a few weeks prior, it's not surprising that it's missing the labor of love that goes into Thanksgiving. It moves down on the priority list when gifts and other Christmas festivities are being planned. Growing up we spent many a Christmas in east Tennessee. It is a memory I treasure. However, the moment that always stands out isn't Christmas day...it is the Christmas Eve ritual. A big breakfast in the morning, followed by no lunch (or light snacks for us little ones) and then a most memorable dinner at Aunt Linda's house. This was not a sit-down dining event. It was a mill-around-and-gather meal from a variety of the tastiest finger foods one could imagine. The rooms were filled with love, warmth and some of my most favorite people. We gathered in the living room when Uncle Curt began to play the guitar, dulcimer or harmonica. He lead us in merriment and we joined in carol singing. Mugs of Christmas wassail filled many hands. This Christmas Eve celebration filled my soul so much that it never left space for me to remember what we ate on Christmas day. When given the opportunity to host Christmas for the first time I stepped outside the box. It was not going to be Thanksgiving Repeat. I wanted to own the Christmas meal like my dear aunt who put her stamp on Christmas Eve. My first Christmas dinner involved a salt crusted tenderloin. There was no turkey or ham. Sides included a ginger and garlic infused creamed cabbage and mashed potatoes with caramelized onions. Mulled wine was passed out to open hands. The whole meal was a hit and was even praised for being a nice break from a turkey dinner. It was a success and I felt like I had a new tradition: to be non-traditional. Christmas dining is an opportunity to depart from Thanksgiving Repeat and to look for adventurous recipes. Make it fun. Make it your own. This year, I'm not hosting Christmas Day. Christmas Eve morning will belong to my small family of four. It will be non-traditional...starting with my new cow plates purchased at Market Street’s Dish Department and coffee cake muffins. This year, add one new item to your Christmas meal...or if you're daring, six. A Pleasant Little Christmas Menu Mulled Wine Arugula, Goat Cheese and Proscuitto Puff Pastry Roasted Beets with Goat Cheese and Cilantro Arugula Orange Manchego Salad Beer Braised Short Ribs Dark Chocolate Ice Cream Mulled Wine This drink is a cinch to make and takes little effort. Have fun with what you use to add flavor to the wine. Don't forget to check out Market Street's wonderful selection of wine and the benefits of joining its Wine and Beer Club (click here to read more). Prosciutto Puff Pastry Pick up some pre-made puff pastry from the freezer section at Market Street and then meander to the cheese and meat section. There's a wonderful selection of Italian cured meats to choose from if you are looking to substitute prosciutto. This recipe can be prepared half a day in advance and then baked before serving. Arugula Orange Manchego Salad By December, citrus is in full swing and this salad embraces this delicious season. It is the perfect light side dish to serve alongside the puff pastry, beets and short ribs. Roasted Beets This recipe will catch your diners off guard in a delicious way! Beets are not only tasty but they also offer a purple color that will make every plate pop. Give beets a chance. Beer Braised Short Ribs These bad boys cook low and slow, perfect for a holiday gathering. It can also be made two days in advance and gently reheated in the oven. This recipe is easily doubled.   Dark Chocolate Ice Cream Beautiful and decadent. Enjoy making this dessert with your family a few days before serving. Add a variety of toppings like peppermint, cookies and sprinkles to make this a fun sweet holiday treat!     Recipes:    Mulled Wine Author note: The beauty of mulled wine is that you can be creative with the flavors you add. Choose from star anise, cloves, cinnamon sticks, all spice to an arrangement of herbs and other spices. Have fun and don’t forget a splash (or two) of liquor at the end.   Ingredients:  1 bottle red wine (I prefer an Old Vine Zin) 1/2 teaspoon whole cloves 1/3 cup sugar 1 bay leaf 1 vanilla bean, sliced open 2 cinnamon sticks 2 rosemary sprigs 2 strips of lemon peel (about 3 inches), 3 strips of orange peel (about 3 inches), brandy, rum or whiskey to top   Directions:  1) Combine all ingredients except whiskey, into a large saucepan. Warm through gently for 15-17 minutes. Serve warm with a splash or two of brandy.   Prosciutto Puff Pastry   Ingredients: 1 package of puff pastry, thawed 4 ounces crumbled goat cheese 8 ounces shredded monetary jack 12 ounces thinly sliced prosciutto, 6 cups arugula 1 egg   Directions: 1) Heat oven to 400 degrees 2) Spray bottom of 9 x 13 glass baking pan with cooking spray. 3) On a floured surface roll out one the puff pastry sheets. Lay one of the puff pastry inside the pan. 4) Evenly spread both cheeses on top of the puff pastry dough. 5) Halve the prosciutto pieces (hot dog style) and then scrunch into bite sized balls. Add the prosciutto in evenly spaced rows until there is no more prosciutto. 6) Top the prosciutto with arugula. 7) Roll out the second sheet of puff pastry. Cover the arugula. Try to seal the ends of the puff pastry, however if you can’t that’s okay. Remove excess dough. 8) Place in the fridge and let the dough chill for about 15 minutes. 9) Meanwhile, beat the egg in a small bowl. Brush the the top layer of the puff pastry dough with the egg wash. 10) Place in the oven and cook for 20-23 minutes or until the puff pastry is golden brown and puffy. 11) Serve warm.   Arugula Orange Manchego Salad   Author note: To make this salad ahead of time, slice the toppings and place in an airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.   For the Salad 1 7 ounce bag of arugula 1/4 cup fresh basil, chiffonade (and more for topping) 3/4 cup shallots, thinly sliced 3/4 cup manchego slices (used with a vegetable peeler) 1 orange, quartered and thinly sliced Basil-Orange Sherry Vinaigrette   Directions: 1) In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss. 2) Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.   For the Vinaigrette 2 garlic cloves, rough chopped 2 shallots, rough chopped 1/2 teaspoon kosher salt 2 large basil leaves, chopped 2 tablespoons sherry vinegar zest of 1 orange 5 tablespoons fresh orange juice 3 tablespoons extra-virgin olive oil   Directions: 1) In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed. 2) Combine the vinegar, orange zest, orange juice and stir well. 3) Slowly add the oil to the mixture in a steady stream,  whisking constantly. 4) Place in an airtight container.   Roasted Beets   Ingredients: 3 cups beets, peeled and diced into bite sized pieces 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 2 cups radishes, sliced (save the leaves) juice of 1 lime 1/4 teaspoon red wine vinegar 1/4 cup chopped cilantro leaves, plus more for topping 1/4 cup chopped radish leaves, plus more for topping 2 ounces goat cheese, plus more for topping   Directions: 1) Heat oven to 400 degrees. 2) In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. 3) Place on a rimmed baking sheet and roast for 20 minutes. 4) Toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. 5) After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. 6) Roast for an additional 20 minutes, stirring after 10 minutes. 7) Remove from the oven, spritz the vegetables with lime juice and vinegar. Then add the cilantro and radish leaves. Stir. 8) Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.   Beer Braised Short Ribs   4 1/2 pounds bone-in short ribs 3 teaspoons kosher salt 2 tablespoons canola oil 1/2 cup shallots, chopped 1/4 cup carrots, chopped 2 garlic cloves, crushed 2 tablespoons tomato paste 2 12-ounce bottles of light amber beer 1/4 cup brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 2 bay leaves   Directions:  1) One hour before cooking, remove the meat from the fridge. 2) Heat the oven to 350 degrees. 3) With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides. 4) In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches. 5) Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes. 6) Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked. 7) Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well. 8) Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway. 9) Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven. 10) Cook for 3 hours. Serve warm.   Dark Chocolate Ice Cream   Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream.   Ingredients: 1 1/2 cup heavy cream 1 1/2 cup whole milk 2 teaspoons vanilla extract 6 egg yolks 3/4 cup sugar 1/2 cup dark chocolate cocoa powder   Directions: 1) 24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions. 2) In a small sauce pan, heat the cream, milk, vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and not to let it boil. 3) After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes. 4) Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. 5) Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. 6) Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours. 7) Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. 8) Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Read More

Hatch Green Chile Chicken Thighs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Bone-in, skin-on chicken thighs is one of my favorite parts of this commonly cooked bird. However, too often it is the thigh that undeservedly gets the shaft. Some cringe—It’s dark meat! It’s near the bone! There’s skin attached! All the reasons that makes this cut of chicken the tastiest and the best. Due to the varied opinions of this cut of chicken, the thighs tend to be a bit cheaper. Frequently you will find it on sale at Market Street and so frequently I’ll grab a few packs and put it in my grocery cart. Not only are chicken thighs tasty and inexpensive (and frequently on sale!), but they are also easy to prep and quick to cook. A bit of salt and olive oil and then a hot roast in the oven for 35 minutes and dinner is done. However, if you’re feeling fancy and want to utilize all the gorgeous Hatch green chiles Market Street has available---because it is that glorious time of the year, let me give you a nudge in the right direction. Hatch Green Chile Tomatillo Tequila Marinade + Chicken Thighs = ☺ ☺ ☺ A quick blitz with the food processor, an overnight marinade and a high-heat roast in the oven will yield one of the tastiest chicken thigh dinners you’ve ever had. If you want a nice little side with this dinner, double the marinade and set it aside to eat with Market Street’s addictive freshly made tortilla chips. Hatch heaven. Chicken thigh heaven. Dinner heaven.   Hatch Green Chile Chicken Thighs Serves 4-6   Ingredients 8 chicken thighs, fat trimmed Hatch green chile tomatillo tequila marinade (see recipe below) extra-virgin olive oil 1 teaspoon kosher salt fresh cilantro, chopped   Directions 1) Make the marinade and reserve 1 1/2 cups for later use. 2) Place the chicken into a container and cover with the marinade. Cover the container and place in the fridge for at least 8 hours. 3) Thirty minutes before roasting, take the chicken from the fridge. Remove the chicken from the marinade, pat dry and place on a rimmed baking sheet. 4) Lightly drizzle the thighs with olive oil and evenly distribute the salt on the thighs. 5) Heat the oven to 450 degrees. 6) Roast the chicken for 35 minutes or until the internal temperature reaches 165 degree (if the tops of the chicken began to burn while roasting, cover them with a piece of foil). 7) Remove from the oven, top with reserved marinade and chopped cilantro.   for the hatch green chile tomatillo tequila marinade Ingredients 2 cups roasted Hatch green chiles, peeled and seeded 1 1/2-2 cups tomatillos, rough chopped 1 bunch cilantro (bottom stems removed) 1 cup scallions, rough chopped 1 garlic clove, quartered 2 teaspoons cumin 2 teaspoons kosher salt 1 1/2 teaspoons ground coriander 5 tablespoons Mexican crema 1 tablespoon tequila juice of 1 lime   Directions 1) Place all ingredients into a food processor. Pulse to the desired consistency. Read More

Sheet Pan Gochujang Chicken and Broccoli

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Feeling the need to branch-out a bit with your weeknight dinner routine? Then let me introduce you to gochujang. Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite ingredient of mine and I want to pass this excitement on to you. Not sure how to use this ingredient? No worries, I’ve got you covered. Gochujang Chicken and Broccoli is the perfect dinner to incorporate this spicy Korean condiment. Take a quick jaunt down Market Street’s abundant International Aisle and you will find a selection of Asian ingredients. Pick up the gochujang, soy sauce, rice wine vinegar and some sesame oil and you will have begun to stock your pantry with flavor-packed Asian ingredients to create delicious homemade Korean food. Sheet Pan Gochujang Chicken and Broccoli is essentially a one pan wonder. Add chicken, broccoli, red bell peppers, onions into a large bowl and then toss with delicious gochujang sauce. Pop it into the oven let it cook for 35 minutes. Serve this simple and scrumptious Korean inspired dish over a bed of cooked jasmine rice. This recipe is one-of-a-kind and one of my new favorites not just because the flavors are so on-point but also because it is an easy meal to put together. Plus if you have a busy night ahead, it’s incredibly easy to prepare in advance. Once everything is prepped and placed on a baking sheet, just cover with foil and place into the fridge up to 24 hours before cook time. Easy, peasy. Don’t let the unfamiliarity of this word or ingredient deter you from pressing on to try something new. Gochujang is a trending food condiment that many home cooks are getting excited about. You can find this ingredient in the comfort of your local market Street. And my guess is that you’ll find yourself adding gochujang to many of your weeknight meals (like stir frys, grilled chicken, scrambled eggs and my personal favorite hot wings). Add this one-pan wonder to your weekly rotation next week. It will become a kitchen staple in no time. Sheet Pan Gochujang Chicken and Broccoli Serves 8   3 1/2 pounds chicken thighs and drumsticks (with skin on and bone-in) 1 pound of broccolini, woody ends and leaves removed 1-2 red bell peppers, seeds removed and thinly slice 1 onion, cut into bite-size chunks 9 tablespoons gochujang sauce 5 tablespoons soy sauce 1 teaspoon ground ginger 2 teaspoons sesame oil 2 tablespoons honey 4 teaspoons of rice wine vinegar cooked jasmine rice, for serving lime wedges, for topping chopped fresh cilantro, for topping   1) Heat the oven to 450 degrees. 2) Place the vegetables and chicken into a large bowl. 3) Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside. 4) Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on. 5) Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken. 6) Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees. 7) Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce. Read More

Hatch Pork Chili

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Hatch Chiles — just saying these two words makes my heart skip a beat. I know it does the same for you.Market Street knows exactly what Hatch Chile season means to those who love this season and that’s why I love this grocery store. When walking into Market Street during August there is an element of excitement and buzz that surrounds this small yet powerful season. The weekends are dedicated to roasting and showcasing a vast assortment of Hatch Chile goods— pies, tortillas, pico de gallo, pork sausage, cheddar and cheese bread, burgers, guacamole. These Hatch options make my heart skip another beat. Now, add the word chili to Hatch chile and I might explode with food giddiness. Chili itself is one of those powerful meals that makes me think of cool days and a giant bowl of comfort. Add Hatch chiles to the mix, and well, it becomes bliss. I agree with you that it’s August, it’s hot outside and chili in August seems like a very heat-filled experience. But I want you to think on this scene: roasted Hatch chiles, freshly puréed Hatch chiles, jalapeños, bell peppers, and onions all simmering with pork shoulder and spices. The meal fills your kitchen with a tantalizing Hatch chili aroma. It’s essentially a wafting hug. Tempting? Yes it is! Let me be the one to tell you that this chili is well worth an August slow simmer. Turn down the A.C. and start planning to make this all-star Hatch Chile Chili. Don’t forget to grab some Hatch cheese bread to go with the chili— and an hatch apple pie to end it all on a sweet note. Happy Hatching! Hatch Pork Chili   3 pounds boneless pork shoulder, cut into 1 1/2 inch pieces 2 1/2 teaspoons kosher salt 4 Hatch chiles, seeded and halved 1 green bell pepper, seeded and quartered 2 jalapenos, seeded and quartered 2 tablespoons canola oil 1 yellow onion, diced 4 cups roasted Hatch chiles, skins and seeds removed and rough chopped 2 tablespoons tomato paste 12 ounce lager beer 1/2 teaspoon ground allspice 1 teaspoon dry mustard 2 tablespoons chili powder 2 tablespoons cumin 5 cups low-sodium chicken stock 1 teaspoon red wine vinegar sour cream, for topping chopped fresh cilantro, for topping lime wedges, for topping   1) 30 minutes before cooking, evenly distribute 1 1/2 teaspoons salt onto the pork. Let sit for 30 minutes. 2) Place the 4 fresh Hatch chiles, jalapenos and bell pepper into a food processor. Puree until the vegetables are smooth. Set aside. 3) Place the canola oil into a large Dutch oven and warm over high heat. Once the pan is hot brown the pork shoulder in two to three batches, about 3-4 minutes per side for a total of 6-8 minutes. Remove the pork and set aside. 4) Decrease the temperature to medium and cook the onions and roasted Hatch chiles for about 8 minutes. Stir frequently to prevent burning. Add the tomato paste and brown for 3- 4 minutes. 5) Deglaze the pan by pouring the beer into the Dutch oven. Scrape up any brown bits. 6) Add the pureed vegetables, spices, chicken stock and pork (with all the juices) into the Dutch oven. Bring to a boil and reduce to a simmer. Simmer half-covered for about 2 to 2 1/2 hours or until the pork is tender. 7) Serve warm with sour cream, cilantro and fresh lime juice.   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 Pleasant Little Christmas Morning

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

Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema Read More

Pumpkin Panna Cotta

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - good luck and happy entering!   Once upon a fall season, I succumbed to pumpkin fever and bought over 30 pumpkins to decorate my small front porch. It was glorious. I transformed the exterior of my home into the White Family Pumpkin Patch. I chose to abandon my moto of “nothing in excess, everything in moderation” in effort to satisfy my over-pinning, holiday loving heart. Visions of an annual mini “pumpkin patch” floated through my mind.   I will never forget the many photos taken with Katherine amongst the orange and white– dressed up as Olivia the Pig or in one of her cute little toddler dresses. I felt unadulterated joy. There was never a more cute two-year old OR an upset 30 year-old man. Randy did not share my zeal for our pumpkins. In fact, it was quite the opposite. Since that fall four years ago, I still think on that moment of reckless pumpkin frenzy and smile. When the pumpkins start rolling out in storefronts, I go back to that beautiful moment at Market Street when I was so overcome with the variety of pumpkins that I had no choice but to buy them all. Fairy tale! Well that sounds dreamy. Three please. Mini White Baby-Boo! Obviously I have to get some because I have a baby. Cinderella! She’s my favorite Disney princess. Of course I need five. Pie Pumpkin! I’m trying to channel my inner Martha Stewart, so I’ll also grab a few of these too. Unbeknown even to myself, I keep one can of organic pumpkin puree in the pantry all year long in honor of fall. I don’t bake pies. I hardly bake pumpkin bread. So there’s no real reason why I maintain a constant supply of canned pumpkin. But there she is. Every time I open the pantry I feel a glare radiate from this inanimate object. “Choose me!” Finally I did. I made pumpkin panna cotta. There is an ease to cooked cream that I appreciate. Sprinkle gelatin on top of cold whipping cream. Cook gently over medium heat. Add sugar and flavors. Dissolve, strain and chill. 20 minutes of effort creates a rich delicate sweet treat. What’s also nice about this dessert is that there are few ingredients. Organic whipping cream. Gelatin. Sugar. Vanilla. Cinnamon sticks. Cloves. Organic Pumpkin puree. All things I was easily able to pick up in the baking and dairy aisle at Market Street during the beginning of August (Yes! Canned organic pumpkin year round. Your obsession doesn’t have to end!). The pumpkins started to appear again outside of Market Street this past week. Katherine and Eli couldn’t hold back their excitement. The moment they saw the piles of orange they squealed with excitement and begged me to get all the pumpkins. Very tempting, little ones. Maybe I might have to make an annual White Family Pumpkin Patch after all.   Pumpkin Panna Cotta Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping    Directions  1) In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. 2) Place the saucepan on the stovetop. Cook over medium. Stir constantly. 3) Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. 4) Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. 5) Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. 6) Serve cold topped with graham cracker crumbs and whipped cream. Read More

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