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Shrimp Tostada

Tags: A Pleasant Little Kitchen

Monday, July 9, 2018 1:30:00 PM

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

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

I’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things.

First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that …
» Read More
Tangy Mini Bell Pepper Salad

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

Wednesday, July 6, 2016 9:30:00 AM

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber …
» Read More
Dietitian Spotlight: Green Chile Turkey Tacos

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

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

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

August also means going back to school so what better way to …
» Read More
A Pleasant Little Leftover Thanksgiving

Tags: A Pleasant Little Kitchen, thanksgiving

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

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

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

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

Isn’t it amazing how just a few hours post-Thanksgiving feast (the one that everyone oooed and awed over), the meal quickly turns into a “leftover” …
» Read More
Dietitian Spotlight: Spooktacularly Light Dinner

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

Tuesday, October 25, 2016 9:00:00 AM

It’s that time of year again for tricks, or more likely treats. While enjoying some of those treats can be fun, not all treats have to be full of sugar. Consider this fun lunch or dinner idea to get everyone off to a good start.

These Candy Corn Tostadas have just a few simple ingredients and are easy to make. The cheese is a tasty way to sneak in some protein and calcium. …
» Read More
Dietitian Spotlight: Pumpkin Pizza

Tags: market street, Market Street Registered Dietitians, Food Allergies, Pumpkin Recipes, Pumpkin Perfected

Thursday, October 19, 2017 4:42:00 PM

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust).

The best thing about this pizza (second best only to the pumpkin flavor) is that …
» Read More
Dietitian Spotlight: Pecan Pie Energy Bites

Tags: market street, Market Street Registered Dietitians, weight management

Friday, November 18, 2016 4:56:29 PM

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told!

For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the …
» Read More
Peanut Butter Banana Parfaits

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

Wednesday, June 1, 2016 9:30:00 AM

After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, …
» 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
Bacon Mango Fried Rice

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, gluten free

Wednesday, May 11, 2016 9:30:00 AM

When people think of brown rice, they often think “bland and boring”. But, it can be so much more than that. Brown rice is a great source of B vitamins and the mineral, selenium. Selenium is a powerful antioxidant that helps fight certain cancers. Ok, so we still haven’t addressed the issue of taste. While rice alone can be a little bland, adding other healthy …
» Read More

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Shrimp Tostada

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things. First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that craving that won’t.go.away. Do you know that feeling? I’m sure you do. And let me tell you, this recipe is worth it. When it comes to frying I always make sure to use a thermometer to measure the temperature. Frying at the appropriate heat reduces the splatters (and that mess I have hard time with) AND creates a safe frying environment. Market Street wants you to cook smart too—that’s why they carry cooking thermometers. Pick one up, people! It will make your kitchen safer. Also, there’s the shellfish allergy element. I do cook with shellfish occasionally in my kitchen even with a child with shellfish allergy. I do so in the safest way possible. It first begins with Market Street and purchasing the shrimp. I tell the fishmonger my son has a shellfish allergy and they IMMEDIATELY know what to do. They bag the shrimp, remove their gloves, wash their hands, place NEW gloves on and wrap the bag of shrimp in a separate bag—they go above and beyond to protect my people and this is a sign of attention. Come dinner time, I cook up chicken, (using the same marinade recipe) instead of shrimp for my son and all are happy (and safe!). The two tricky elements of this recipe are taken care of because Market Street is a grocer that cares. And they want to help my food dreams come true—like making shrimp tostada. A few other thoughts on shrimp tostada: 1. There’s not much “cooking.” The tortillas are fried and the shrimped sautéed. The other two elements—avocado crema and black beans are really toss together and serve kinda toppings. 2. The toppings listed in the recipe are optional. Go with what sounds good to you! 3. This is a perfect party food. Fry up the tortillas and cook the shrimp in advanced. Serve everything buffet style. 4. If you’re serving vegetarian diners, this is a great meal to use. The refried black beans (be sure to use Amy’s it is a vegetarian brand!) and the avocado crema are filling and tasty enough on their own without the shrimp. 5. The leftover shrimp is PERFECT to eat chilled in a salad or on a bed of warm rice. Enjoy it the next day but in a new way. Now that I can check shrimp tostada off my to-do list, I’m actually putting it back on my to-make list. It’s a repeat recipe for sure that everyone in the family gets excited about. Shrimp Tostada Author note: The marinade used for the shrimp also works well with chicken. Use caution when frying with oil. Use a thermometer to make sure the temperature of the oil is not too hot. The amount of tortillas used is dependent upon how many people you plan to feed.   1 1/2 pounds raw shrimp, peeled and deveined 3 tablespoons dijon mustard 3 tablespoons mayonnaise 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 2 teaspoons chili powder 2 teaspoons cumin 2 teaspoons canola oil corn or flour tortillas 1/4 cup canola or vegetable oil (for frying) canned refried beans avocado crema (recipe below), for topping butter lettuce, chopped, for topping cilantro, chopped, for topping lime wedges, for topping Mexican cream, for topping queso fresca, for topping   1) In a large bowl add the dijon, mayonnaise, salt, garlic powder, chili powder and cumin. Mix well. Add the shrimp and stir well to coat. Cover and place in the fridge up to eight hours before cook time. 2) Place 1/4 cup canola oil into a medium-sized skillet. Bring to 350 degrees over medium heat. Use a thermometer to accurately measure the temperature of the oil. When the oil has reached the appropriate temperature, place one to two tortillas into the oil. Cook for 30 seconds to 1 minute per side. Flip and repeat on the other side of the tortilla. 3) Place the crisp and golden tortillas onto a paper towel-lined plate. Continue until all tortillas are fried. 4) Meanwhile, add 2 tablespoons of canola oil into a skillet and cook over medium-high heat. Add the shrimp into the skillet and cook for about 4-6 minutes, flipping once, until the shrimp is cooked all the way through. 5) On the fried tortilla add a layer of beans and avocado crema. Top with shrimp and then your favorite toppings. Serve immediately.   for the avocado crema avocados salt creamy dairy product (whipping cream, sour cream, crème fraiche, plain yogurt, etc.) fresh lime juice chopped cilantro (optional) chopped serrano or jalapeno peppers (optional) cayenne (optional) cumin (optional) chili powder (optional)   1) Add the avocado and mash with a fork or potato masher. 2) Combine the remaining three ingredients. 3) Once the four items are thoroughly mixed, add optional extras if more flavor is desired. Read More

Tangy Mini Bell Pepper Salad

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber and antioxidants. They are available throughout the year and peak from August through September. Vitamin C is one of the main nutrients found in bell peppers, and by eating a cup, you receive 100% of your recommended daily intake. Vitamin C supports tissues in the body like skin, blood vessels, bones, and connective tissues. The other vitamins and minerals found in bell peppers vary depending on the color of the pepper. Today’s recipe, Tangy Mini Bell Pepper Salad, is nutritious, light and crisp - making it a great side dish during these summer months. Many salads are healthy, but there are definitely some that are not. Being dietitians, we are very careful at choosing our salads and want to help you be mindful as well! With salads it is easy to add a lot of unhealthy items, making them high in fat, calories and sugar. In fact, some salads can be worse for you than fried fast food meals. The items to avoid include creamy dressings, high fat meats, fried pieces, and large amounts of cheese. In large quantities, these can alter a salad into an unhealthy option. Avoiding these items on a salad can keep it nutritious and fresh, which is perfect for the summer! Share this recipe with family and friends, and stay posted for our next recipe!   Tangy Mini Bell Pepper Salad Ingredients: 1 lb sweet multicolored mini bell pepper ½ medium purple onion, thinly sliced 2 Tbsp Fresh dill, chopped 2½ Tbsp white vinegar 3 Tbsp extra virgin olive oil ½ tsp garlic salt, or to taste Pinch of black pepper   Directions 1) Remove the tops and seeds from bell peppers; cut them in half lengthwise and cut into thin strips. Transfer sliced bell peppers to a large mixing bowl. 2) Thinly slice onion and add it to the bowl along with chopped fresh dill. 3) Combine vinegar with extra virgin olive oil, garlic salt and pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Read More

Dietitian Spotlight: Green Chile Turkey Tacos

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

A Pleasant Little Leftover Thanksgiving

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

Dietitian Spotlight: Spooktacularly Light Dinner

It’s that time of year again for tricks, or more likely treats.  While enjoying some of those treats can be fun, not all treats have to be full of sugar.  Consider this fun lunch or dinner idea to get everyone off to a good start. These Candy Corn Tostadas have just a few simple ingredients and are easy to make.  The cheese is a tasty way to sneak in some protein and calcium.  Concerned about the fat and calorie content in cheese?  Choosing the low-fat, 2% cheese is a great option to reduce both of those. Using corn tortillas instead of flour tortillas puts less calories on your plate, while also adding some fiber and magnesium.   Adding Carrot “Pumpkins” is a great way to get your family some veggies. Simply by cutting a few notches in the carrots before slicing, kids have fun with the different shapes and seem more willing to eat them!       The Orange and Black Skewers are easy and fun to make.  Even the younger ones will have fun building these.  And when kids help prepare meals, they are more likely to eat that meal! But this meal isn’t just for kids, it’s for the kid in all of us!  By enjoying a good, nutritious meal that is packed with fiber, protein, vitamins and minerals, it helps all of us to enjoy a few treats, rather than turn those treats into meals! Candy Corn Tostadas Ingredients: 2 cups Orange cheese of your Choice (we liked Cheddar) 2 cups Yellow cheese of your choice (we liked Colby Jack) 2 cups White cheese of your choice (we liked Monterey Jack) 8 Corn tortillas Butter Directions: 1. Heat a skillet over medium heat. Place a single buttered corn tortilla on skillet, butter side down.  Sprinkle ¼ cup of the white cheese in the middle of the tortilla, then 1/4 cup of the orange cheese, then ¼ cup of the yellow cheese on the outside ring. 2. Cook the tostada until the cheese melts.  Remove to a plate.  Cut into triangles and serve. 3. Repeat steps one and two for each tortilla.   Carrot “Pumpkins” Ingredients: 3-4 carrots Directions:  1. Using a sharp knife, cut slits lengthwise down the carrot.   2. Carefully make a perpendicular cup from the edge of the carrot until it just intersects the first cut you made.  Remove the wedge shaped section of the carrot that you just cut.   3. Repeat on the other side of the carrot. 4. Slice the carrots into rounds or little pumpkins!   Orange and Black Skewers Ingredients: 1 (6 oz.) container of blackberries 1 cantaloupe, sliced and cubed Skewers Directions: 1. On one skewer,  place one blackberry and then one cantaloupe cube.  Continue to repeat until the skewer is full. 2. Repeat with each skewer. Read More

Dietitian Spotlight: Pumpkin Pizza

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust). The best thing about this pizza (second best only to the pumpkin flavor) is that the crust is made in less than 5 minutes. It takes almost no time at all which makes it perfect for those hectic fall evenings. All you have to do is combine the Gluten Free Bisquick Mix and canned pumpkin. It’s that easy! The pumpkin in this recipe adds filling fiber, cancer fighting beta-carotene and cardioprotective potassium, so you’re getting pumpkin flavor and adding a bulk of nutrition to an already great dish. Not only is this recipe quick, easy and delicious, it’s also free from the top 8 allergens, which means you can worry a little less about what you’re feeding your family on a crazy night. Food allergies are definitely on the rise and to help spread awareness and food allergy safety, FARE (Food Allergy Research & Education) has created the Teal Pumpkin Project. This initiative was created to help raise awareness and promote a safe Halloween for little monsters with food allergies. It’s as easy as placing a teal pumpkin at your door to let everyone know you have allergy-friendly candy or non-food items for kids to enjoy. We wouldn’t want them to be left out of the fun! Finding a good allergy-friendly meal is pretty difficult and that’s why we have worked hard to bring you this amazing recipe. This October, we want to bring awareness to food allergies, so help us by sharing this delicious allergy-friendly recipe so we can Build a Better Meal together.   Pumpkin Pizza   Ingredients: • 1 ⅓ cup Gluten Free Bisquick Mix • 1 ⅓ cup canned pumpkin puree • ½ tsp salt • 1 cup marinara sauce • 1 ½ cups Go Veggie mozzarella cheese • ¼ cup chopped fresh basil   Directions: 1. Heat oven to 425 degrees. Grease 12 inch pizza pan. 2. Stir Bisquick mix, pumpkin puree and ½ salt together until well combined; spread in pan. 3. Spread marinara over crust; top with cheese and basil. 4. Bake 20-30 min. Read More

Dietitian Spotlight: Pecan Pie Energy Bites

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told! For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the matter is that all of us need fat in our diets! We believe that you should get fat from good sources, and if you are anything like us, you like to get the most bang for your buck! That’s why nuts are such a great food to incorporate into your diet, because not only are they full of good fats, but also protein, vitamins and minerals as well! Some of the vitamins and minerals that are found in nuts include Vitamin E, Magnesium, Copper and Folic Acid. All of these nutrients play a part in heart health. In fact, one research study found that consuming greater than 4 servings of nuts per week lowered the risk of heart attacks by 51% and decreased the risk of heart disease by 48% compared to consuming less than 1 serving of nuts per week (Adventist Health Study). However, a healthier heart is not the only benefit of consuming nuts; people with diabetes and those working on weight management may also reap the benefits of adding nuts to their diet. Since November is white/brown month, purchasing pecans, almonds and other nuts are a great way to color your basket white and brown! Eating these Pecan Pie Energy Bites will give you the taste of fall, without all of the guilt. These energy bites made with pecans and flavored with cinnamon have that familiar flavor of Thanksgiving dessert! And because they are full of protein and “good” fats, they will give you sustained energy to get you through these busy holiday months!   Pecan Pie Energy Bites:   Ingredients 1 1/2  cups pecans 1/2 cups almond, cashews, or walnuts 10-11 medjool dates, pitted 2 tsp cinnamon 1 tsp vanilla extract 1/8 tsp sea salt Pecan halves for garnish (optional) Instructions In a food processor, process pecans and almonds until a fine, grain like consistency. Add dates, cinnamon, vanilla and sea salt and process until a dough begins to form. Roll the mixture into balls and then press a pecan on top of each. Chill for about 10 minutes or so to set. Store in the refrigerator for up to a week. Adapted from bewholebeyou.com Read More

Peanut Butter Banana Parfaits

  After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, vitamin D, and probiotics. Now, most of us have heard about calcium and vitamin D, but what about probiotics? Recently, they have become a very popular topic! Probiotics are live bacteria that are beneficial for digestive health. Additionally, it has been found that the addition of these good bacteria to our digestive system also strengthens our immune system! And don't worry, bananas are great too! They provide a source of fiber and potassium, essential for regulating the intestines and heart rhythm. There are just too many benefits to pass up this recipe!   We found this recipe to be not only beneficial for health, but also perfect for hungry kids! It is a combination of popular “kid foods” such as peanut butter, graham crackers, and bananas. Beyond all the great benefits from yogurt and bananas mentioned earlier, we can't forget about peanut butter! Peanut butter is always a great snack for kids (as long as there are no peanut allergies!) because it serves as a source of protein that keeps you fuller longer. Try this recipe at home and serve it as a snack! We are sure you and the kids will love this fun way to Color Your Basket Yellow!      Peanut Butter Banana Parfaits Ingredients: 1½ cups vanilla yogurt ½ cup peanut butter ⅛ cup honey 2 bananas, peeled and sliced ¾ cup graham cracker crumbs or 4 graham crackers   Directions 1) Combine yogurt, peanut butter and honey in a bowl and beat until smooth. 2) In a parfait glass, layer the yogurt mixture, the sliced banana, and the crushed graham crackers. 3) Enjoy!   Adapted from suburbia-unwrapped.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  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

Bacon Mango Fried Rice

When people think of brown rice, they often think “bland and boring”.  But, it can be so much more than that.  Brown rice is a great source of B vitamins and the mineral, selenium.  Selenium is a powerful antioxidant that helps fight certain cancers.  Ok, so we still haven’t addressed the issue of taste.  While rice alone can be a little bland, adding other healthy items to it can be a great way to boost the flavor! Since May is the month we focus on orange foods, it’s a great time to talk about mangos! Mangos are a great source of vitamins A and C, both important antioxidants in the body.  One recent study has even noted that eating some varieties of mangos helps inhibit cancer cells by up to 72%!  Not sure how to pick a mango?  This is one of those fruits that you cannot count on its color to indicate how ripe it is.  Instead, give the mango a gentle squeeze.  A ripe mango will give slightly, similar to the way an avocado will give. Now that you have your mango and brown rice, let’s add in a little bacon (yes, you read correctly…bacon!).  This is a fun and unique way to enjoy some rice and mango.  If you want to turn this into a meal, simply add some grilled chicken!  Yum!  An easy and delicious meal or side dish!     Bacon Mango Fried Rice Ingredients: 5 strips of bacon, sliced into 1/2 inch pieces 1 mango, peeled and diced 4 cups day-old cooked brown rice Chives for garnish, optional but very nice   Directions 1) Heat a large non-stick skillet over medium heat, add chopped bacon and saute until almost crisp (5-6 min). Skim off excess fat, leaving about 1 1/2 to 2 tbsp in the pan.  2) Add diced mango and saute 2-3 min over medium heat until caramelized. 3) Stir in the day old rice until well combined and cook until heated through (2 min). Serve garnished with green onion if desired.     We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

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