Market Street

21 - 30 of 53 results

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

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

Friday, March 10, 2017 3:06:00 PM

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with …
» Read More
Easter Ham Sauces

Tags: A Pleasant Little Kitchen, Easter, Ham

Friday, March 23, 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.

A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited.

What’s Easter without a delicious, show-stopping center piece on the table? For my family …
» Read More
Cherry and Brie Honey Puff Pastry

Tags: A Pleasant Little Kitchen, cherries, Dessert, pastry

Wednesday, May 23, 2018 3:45:00 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.

When I think of fancy cheese, I can’t help but think on brie. Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina …
» Read More
A Cranberry FriendsGiving!

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

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

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

The Friendsgiving Planner Checklist: (also …
» Read More
Berry Salad in Honey Mascarpone Dressing

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

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

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

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

Wednesday, September 21, 2016 9:30:00 AM

Black beans and avocados combined?! This nutrient-dense recipe is off to a delicious start! Let's start with Black beans - these little guys are great sources of iron, potassium and folate. Like other legumes, black beans are prized for their high protein and fiber content. One cup of cooked black beans provides 15 grams of fiber, which can help with weight management and reduce …
» Read More
Herbed Fondue

Tags: market street, A Pleasant Little Kitchen, Fondue, Party Recipes

Saturday, October 29, 2016 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.

If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? …
» Read More
Grilled Corn with Cilantro-Lime Garlic Butter

Tags: A Pleasant Little Kitchen, grilling, summer

Thursday, June 28, 2018 5:35:00 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.

Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish.

A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that …
» Read More
Hatch Green Chile Sliders

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

Thursday, August 9, 2018 4:10:00 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 time to slide into August with one of the tastiest Hatch chile bites there ever was.

Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden …
» Read More
American-Style Pistachio Salad

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Healthy Eating, Green Foods

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

Have you heard the saying, “good things come in small packages?” Well this couldn’t be more true when talking about pistachios! These small, green nuts have so many great healthful benefits and are a great part of any balanced diet. Pistachios are a good source of monounsaturated and polyunsaturated fats (the heart healthy fats), protein, fiber, and phytochemicals, to …
» Read More

10 Information Results For pineapple juice

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Have you ever wanted to get away from the daily hustle and bustle and go for a trip? Give this recipe for salmon with creamy lemon-dill sauce with orzo asparagus a try. This Mediterranean-inspired dish will make you feel as though you traveled halfway around the globe, while getting to enjoy the comfort of your own kitchen. Furthermore, this delicious recipe is packed with numerous health benefits. In general, foods commonly on a Mediterranean menu are rich in nutrients important to one’s health. A typical plate has a large amount of vegetables, fruits, whole grains, legumes, beans, fish and seafood. These foods also tend to be unprocessed, so they retain even more of their nutritional value. They contain different nutritional components that help to keep chronic diseases at bay, such as diabetes, heart disease, Alzheimer’s and cancer. People of the Mediterranean region are known to live longer, healthier lives with their diets playing a large factor.   People with diabetes are at a higher risk for developing heart disease. It is important to consider eating foods that are heart healthy. Many people have a negative perspective on fat and do not consider them good for heart health. There are definitely less healthy versions of fat that we can find in fast foods and junk/processed foods, which are called saturated fats and trans fat, but not all fat is bad for you. Some healthier fats include olive oil, avocados, canola oil, nuts and omega 3s found in fish. It is important to include these in your diet as they keep the body functioning normally, provide a source of energy, help to absorb some vitamins and keep skin and tissues healthy. You’ll get a source of healthy fats in this recipe from the salmon (source of omega 3s) and olive oil. This recipe is a great heart healthy option, while still full of flavor. The Greek yogurt and salmon give this dish a kick of protein. When paired with the orzo, it provides a winning protein-carbohydrate combination. The whole grain orzo used in the recipe is a complex carbohydrate and a great source of fiber. This pairing helps to keep you feeling full long after the meal is over. Furthermore, the steady energy provided will limit blood sugar spikes and feeling drowsy after eating. The recipe is a Mediterranean treat full of essential nutrients and health benefits. Enjoy your Mediterranean adventure!     NOTE:  If you’re in a hurry or do not like preparing fish, let Market Street help you.  We can season and steam the salmon while you shop.    Salmon with Creamy Lemon-Dill Sauce with Orzo Asparagus Saute Ingredients: 3/4 lb salmon, fillet, skinned 1 Tbsp butter, melted 1/2 tsp + 1/2 tsp bottled minced garlic, divided 1/4 tsp and 1/4 tsp salt and pepper, divided 1/2 lemon 1/2 cup plain greek yogurt 1 Tbsp chopped fresh dill (or 1 tsp dried) 1 lb asparagus 1 cup orzo 1 Tbsp olive oil Instructions Preheat oven to 425 F. Place salmon on a foil-lined baking sheet. Stir together melted butter, garlic, salt and pepper; brush over salmon. Bake 10 to 15 minutes or until salmon flakes with a fork. Meanwhile, cut asparagus into 3-inch pieces. Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking. Drain orzo, and place in a serving bowl. Add oil, garlic, salt and pepper; toss. Grate rind from lemon; juice lemon. Stir together yogurt, lemon rind, lemon juice, and dill. Serve with salmon and orzo. Read More

Easter Ham Sauces

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited. What’s Easter without a delicious, show-stopping center piece on the table? For my family it was always fried chicken, but for many it’s ham. The beauty of centering the Easter family meal around ham is that little cooking is involved (hooray!), unlike Thanksgiving or Christmas. Pick up a pre-smoked spiral cut ham at Market Street, and then, once it’s dinnertime gently heat it in the oven until the ham is warmed through. Serve with scrummy sides from Market Street’s Food-to-Go department and, voila, dinner is served. But what’s ham without its sauces, right? Instead of using the little packet of sauce that comes with the pre-baked ham, use homemade sauces instead. Lucky for you I have three sauce recipes to dress-up the prized Easter ham that will please an array of palates. Dijon Maple Herb Honey Brown Sugar Jalapeno Sweet and Spicy Korean BBQ From traditional to trending flavors, Market Street has got what you need to make an Easter ham that is full of flavor, easy to prep and make-ahead friendly. Easter lunch (or dinner) just got even more pleasant. Easter Ham with Three Sauces 1 cooked and spiraled ham, brought to room temperature or gently warmed in oven. Author note: The sauce recipes are easily doubled. Remove the ham from the oven and then cover with your favorite sauce or serve on the side. If you plan to serve all three sauces cut the ham into three portions and place on different platters.   Dijon Maple Herb Sauce This flavorful and aromatic sauce requires no heating, just stirring. 1/4 teaspoon ground mustard 1 teaspoon fresh thyme 1 teaspoon fresh rosemary chopped 3 tablespoons Dijon mustard 1/2 cup maple syrup Combine all ingredients into a bowl and stir to combine. Brush the sauce over the spiraled ham to coat. Honey Brown Sugar Jalapeno Sauce Sweet and spicy, this recipe requires only stirring. 1 cup honey 1/2 cup brown sugar 1/2 cup jarred jalapenos (or more), chopped 4 garlic cloves, chopped 1 tablespoon plus 1 teaspoon jarred jalapeno juice Combine all ingredients into a bowl and stir to combine. Pour the sauce over the spiraled ham and brush to coat.     Sweet and Spicy Korean BBQ Sauce Grab Bibigo Korean BBQ sauce at Market Street to prep this spicy and addicting sauce. 1 cup Korean BBQ sauce 1/2 teaspoon garlic powder 1/2 teaspoon reduced sodium tamari sauce (or soy sauce) 1/2 teaspoon sesame oil 3 tablespoons brown sugar juice of 1 lime Pour ingredients into a saucepan and warm over low heat for 5-10 minutes. Stir occasionally. Pour the glaze over a spiral ham, brushing to coat. Read More

Cherry and Brie Honey Puff Pastry

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 I think of fancy cheese, I can’t help but think on brie.  Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina Garten as well. While Parisian cheese stores may not be readily accessible, Market Street is and their selection of soft cheeses are extensive and delicious. Brie, while a fantastic soft cheese, typically needs a vessel of delivery. While a French baguette would be a natural choice, I would like to offer up another suggestion. Puff pastry. I hope you see where I’m taking this brie and puff pastry combination—into the oven. But first, it’s missing another component that notches up the flavor profile. Cherries. Beautiful, fresh, and screaming red—it boasts of summer and tartness. It’s not surprising that the phrase “a bowl full of cherries” is accepted as “cheerful” because cherries are a darn right delight. What about “a puff pastry full of baked brie and sugared honey cherries.” May not roll off the tongue like a bowl full of cherries, buuuuuut it definitely hits the craving bullseye. Cherry season is in full swing at Market Street, and lucky for you, the soft cheeses are easily accessible from the cherries. I mean, I can literally SEE the brie from the cherries at my local Market Street. So, basically, it’s a match made in cheese and bread heaven. Cherry and Brie Honey Puff Pastry Servings vary   2 1/2 cups cherries 1/4 teaspoon kosher salt 3 tablespoons sugar and more for topping 3 tablespoons honey and more for topping zest of 1 lemon juice of 1/2 lemon 1 wheel of brie cheese 2 sheets puff pastry egg wash canola spray   1) Heat the oven to 400 degrees. 2) Remove the cherry stems. Pit and quarter the cherries. Place in a bowl. 3) Add the salt, sugar, honey, lemon zest and lemon juice to the cherries. Stir well. 4) Spray a rimmed baking sheet (or two baking sheets) with canola oil. 5) Lay the puff pastry onto a floured surface (do not roll out the puff pastry) and cut into four equal squares. Place the squares onto the baking sheet, arranged in a diamond. 6) Add two slices of brie cheese (lengthwise) in the middle of the puff pastry. Spoon a generous amount of cherry filling over the top of the cheese, from one end of the diamond point to the other. Top with a sprinkling of sugar and honey. 7) Take the other two ends of the puff pastry and fold them towards the middle. Secure the ends tightly by pressing one dough end over the other. Continue this process until all eight pieces of dough are filled. 8) Lightly brush each side of dough with egg wash. Sprinkle more sugar onto the tops of the dough. Place in the fridge and let cool for 15 minutes. 9) Remove the sheet pans from the fridge and place into the oven. Bake for 35-40 minutes, or until the pastry is golden brown. 10) Remove the sheet pan from the oven. Let cool for 2 minutes. Drizzle additional honey on top of the pastries. Remove the pastries from the pan and place onto a cooling rack. Serve warm or at room temperature. Read More

A Cranberry FriendsGiving!

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

Berry Salad in Honey Mascarpone Dressing

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

Black Bean and Avocado Toast

Black beans and avocados combined?! This nutrient-dense recipe is off to a delicious start! Let's start with Black beans - these little guys are great sources of iron, potassium and folate. Like other legumes, black beans are prized for their high protein and fiber content. One cup of cooked black beans provides 15 grams of fiber, which can help with weight management and reduce blood sugar spikes. Fiber is also strongly linked to a lower risk of many diseases. Don’t be alarmed by the fat content of avocados. This delicious fruit doesn't just contain any fat…the majority of the fat in avocado is oleic acid. The same monounsaturated fatty acid that is the major component of olive oil has been linked to reduced inflammation and has been shown to have beneficial effects on genes linked to cancer. Try this delicious twist on toast for a breakfast that’s easy on the blood sugar. Black Beans and Avocodo Toast Ingredients: Foil or parchment paper 1 medium beefsteak tomato, cut into 4 slices ¼ teaspoon cumin ½ tablespoon olive oil 2 pieces of multigrain or seeded bread (I recommend a sunflower bread), toasted 1 small avocado ½ of a lime, juiced  salt and pepper ⅓ cup low sodium canned black beans, rinsed    Directions  1) Preheat oven to 400 degrees Fahrenheit. 2) Line a small baking sheet with foil or parchment paper. Spread the tomato slices out across the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Roast tomatoes for 15 minutes. Remove from oven and let cool. 3) While the tomatoes are roasting, smash the avocado in a small bowl. Add in the lime juice, salt, and pepper, to taste. Stir in the black beans. 4) Slather the toasts with the avocado mixture and top each with 2 slices of roasted tomato. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Herbed Fondue

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? Cheese. When my husband wants to surprise me with a date-night in, what is one of the things he brings home? Cheese (and wine, of course!). So when I was given an opportunity to develop a recipe for The Dallas Morning News about the 1970s, the first recipe on my list was the cheesiest thing possible. Fondue. Delicious, melty, salty (but not too salty) fondue. Then add some potatoes, cured meats and bread; that’s my kind of food heaven. Developing recipes can be a tricky task at times, especially if the recipe in development is slightly out of your wheelhouse. Fondue was legendary in my mind, a way to consume cheese with multiple vessels. I was slightly intimated by it because…how DO you make fondue? First you need a fondue set. Thankfully, my grandmother gifted me one when I got married. In her wisdom and foresight she knew I would one day need a way to melt cheese. Next, you need sterno to heat the pot. Then there’s cheese, garlic, wine, herbs and the cheese vessels– breads, meats, and vegetables. When I arrived at Market Street to choose the star of the fondue I couldn’t make up my mind. The cheese selection was immense. It not only ranged from gourmet to basic, but it was also nicely arranged in categories: soft, semi-soft, hard. Then I turn around and there was even MORE cheese to choose from in another cold case. Market Street spoke my love language and my heart was full. I went with a traditional blend of swiss cheeses (Swiss and Gruyere), so I wanted the dipping accessories to be a little less tradional. Luckily the bakery was a stone’s throw away from the cheese. I meander over and spoke with the baker behind the counter. We talked shop and after a few samples of the fresh baked bread I went with the one that tasted like a pretzel. I scooped up a bundle of adorable (and delicious!) pretzel sticks and felt satisfied. These babies will give the meal a unique twist to the traditional baguette used with fondue. Four recipe tests later, the fondue recipe was wrapped up. I finalized the recipe with a group of sweet girlfriends. Roasted fingerling potatoes, prosciutto and salami, bell peppers, cherry tomatoes, apples, pretzel bread was served to them with my favorite food star. Cheese. That night we laughed, talked, drank wine and dipped to our hearts’ content in gooey delicious fondue. I hope their love tank was filled that night too. Now I am on a mission to fill more cheese love tanks. This time it’s with my kids, and I know the perfect night to do this. Halloween. I plan to pair the sugary goodness of Halloween with the gooey goodness of fondue. Sweet and salty, the perfect combination and the perfect night to start a new tradition.   Herbed Cheese Fondue Author note: This recipe can be halved. However, use 3/4 teaspoon of kosher salt. Serve with a variety of meats, vegetables and bread. I prefer to make my fondue in a saucepan and then transfer to the fondue pot. Cook according to your preference.   Ingredients:  1 garlic clove, halved 2 cups dry white wine (like pinot grigio) 2 teaspoon lemon juice 1/4 cup cognac 2 teaspoon corn starch 6 sage leaves 2 branches rosemary 6 branches thyme 3 cups gruyere, shredded 3 cups swiss cheese, shredded 1 1/4 teaspoon kosher salt   Directions:  1) Tie the herbs into a bundle with kitchen twine. 2) Place the cornstarch into a small bowl and top with cognac. Stir to dissolve. 3) Rub the halved garlic inside a saucepan (or fondue bowl) covering the bottom and sides. 4) In the saucepan (or fondue bowl), over medium heat, bring the wine, lemon juice and herbs to boil. Remove the herbs. 5) Take 1 tablespoon of the wine mixture and add to the cornstarch and cognac. Stir to incorporate. Pour cognac mixture back into the saucepan. 6) Reduce the heat to medium low. In small batches, add the cheese to the wine mixture. Stirring frequently to prevent burning. Continue to add the cheese until all is melted. Add the salt. 7) Pour the cheese fondue into the fondue bowl, set over heat and serve immediately. Read More

Grilled Corn with Cilantro-Lime Garlic Butter

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish. A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that has been boiled and then slapped down on a plate— you’re lucky if you get those cute little corn holders. However, I want you to revisit this vegetable side dish. First off, it’s summer and fresh corn on the cob is delicious. It’s also grilling season. These two are, well, two peas in a pod (or should I say two kernels on a cob?). Let’s say goodbye to the sorry and sad corn on the cob side dishes and say hello to summer-tastic deliciousness. Grilling corn on the cob is a simple and exciting way to approach this hallowed American side dish. I can still remember walking to the produce department as a young 20 something and seeing fellow Market Street customers huddled around the corn bin, ever so slightly pulling back the husks to see what was inside. I had never seen this before, but I was convinced that the fantastic Market Street customers knew what they were doing. So I did what I normally do when I see some sort of occurrence happening at a grocery store that catches my eye. I ask questions. “Excuse me, what are you doing with the corn?” Their response was helpful and long lasting “peeling back the husk to make sure the corn is good.” This was amazing. I had never seen this before AND realized that there were several in-the-know customers who were doing this exact thing. Naturally, I joined in with the wise Market Street customers and started to also check my corn. They were all bright yellow and perfect, no surprise there. The first step to making corn on the cob spectacular is to pick up a handful or two at Market Street. The second step is to plan to grill them. The third step is to top the grilled corn with a spectacular brightener: cilantro-lime garlic butter. When we grill corn our house we like to throw the corn, still in the husk, straight onto the grill. Cook the corn for about 30 minutes over 350 degrees heat. When corn is cooked inside the husk it is being steamed in its natural pouch. It’s fantastic! Open up the husk, slather on the cilantro-lime garlic butter and top with a bit of salt. You’re good to go. You don’t even have to get those cute little corn on the cob holders, because the way corn is designed there is already a built-in natural holder: the husk (which always reminds me of a fancy little skirt). However, if you prefer to grill the corn directly on the grill, no problem! This makes for tasty charred corn with picturesque grill marks. The cilantro-lime garlic butter is perfect addition to this already spectacular summer dish. The butter is lightly salted and packed full of cilantro, lime and garlic flavor. Whether the corn is grilled with or without the husk, the cilantro-lime garlic butter is a must. Side note: this butter is not only good for corn on the cob but it is also good for a variety of items. It goes great with toasted or grilled bread, it’s the perfect partner for sautéed vegetables and even homemade popcorn! This summer, let your corn on the cob be fresh, colorful and grilled— with a generous dollop or two of cilantro-lime garlic butter. Grilled Corn with Cilantro-Lime Garlic Butter   for the grilled corn fresh corn (1 ear of corn per serving)   1) Heat the grill to 350-400 degrees. Place the corn, still in their husks, on the grate. 2) Roast for 30 minutes, or until corn is softened. 3) Peel the husks and top with cilantro-lime garlic butter (recipe below) and fresh chopped cilantro. Salt to taste.   for the cilantro-lime garlic butter Author note: The foundation of this recipe (softened butter and salt) is an excellent base in which to experiment. If serving Italian food combine chopped garlic, chopped parsley, lemon juice and lemon zest to the softened butter. If desiring something more sweet omit the salt, add sugar and orange zest to the softened butter. Be adventurous and have fun with it.   2 sticks unsalted butter, brought to room temperature juice of 1 lime 1 1/4  teaspoon kosher salt 1/2 cup of chopped cilantro 4 garlic cloves, chopped   1) Place all the ingredients in a small bowl and stir to combine. 2) Place in plastic wrap or in a bowl. Refrigerate 2 hours before serving. Read More

Hatch Green Chile Sliders

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 time to slide into August with one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden buns lies a Hatch filled pork meatball with spicy sriracha coleslaw. Every bite contains crunch, salt and Hatch chile goodness. What makes this meal so great besides the flavor? The two major components of this meal (the meatball and the coleslaw) are both make-ahead friendly and versatile. The meatballs can be prepared up to a day before and then baked right before service. The coleslaw can be made up to 2 days in advance, and actually, develops more flavor the longer it sits in the fridge. What’s not to love? Now you might be wondering, is this recipe just for sliders? No, it is not. Like mentioned before, it is versatile. Here are a few other ways to use the meatballs and coleslaw: 1. Cook egg noodles, toss with butter and parmesan, and serve the meatballs with the noodles. 2. Eat the meatballs with the coleslaw as a side for a low-carb free option. 3. Serve the coleslaw with jasmine rice and top with a runny egg. 4. Freeze the meatballs for a rainy day. 5. Top your favorite tacos with the sriracha coleslaw. You also might be wondering how the meatballs have so much Hatch chile flavor. For this, I defer to Market Street and their annual Hatch chile extravaganza. Market Street takes Hatch season seriously, as any food connoisseur should. They know the delicious chile flavor that Hatch chiles possesses and they celebrate it. One of my favorite parts of this month-long Hatch party are the fire-roasted chiles available for purchase. These meatballs contain those FRESHLY roasted peppers that Market Street is diligently roasting outside the entrance. And that unique roasted chile flavor permeates the meatball. Which again, brings me back to my first point; this slider is one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Sliders with Sriracha Coleslaw Author note: This recipe is easily halved.   2 tablespoons extra-virgin olive oil 1 cup diced onion 2 carrots, finely diced 3 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 cup Hatch green chiles (peeled and seeded) 1/2 cup lager beer 2 pounds ground pork 2 teaspoons cumin 1/4 cup panko bread crumbs 2 eggs 2 teaspoons mayonnaise 2 tablespoons crème fraîche 1/4 cup freshly grated parmesan 2 cups water chopped fresh cilantro, for topping slider buns, for topping mayonnaise, for topping   1) Heat the oven to 400 degrees. 2) Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. 3) Add the green chiles and continue to cook for an additional 4-5 minutes. 4) Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan. 5) Remove the vegetables from the stove top and let cool for about 15 minutes. 6) In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine. 7) Line a rimmed baking sheet with parchment paper. Form 18 large meatballs. 8) Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees). 9) Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.   for the Sriracha Coleslaw: 4 cups shredded cabbage 4 cups shredded broccoli stems and carrot mix 1 cup radishes, thinly sliced and slivered ½ cup cilantro, roughly chopped 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 4 tablespoons sriracha juice of 1 lime 3/4 teaspoon kosher salt 1/4 teaspoon granulated garlic 3 tablespoons extra-virgin olive oil   1) Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well. 2) In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined. 3) Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined. 4) Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature. Read More

American-Style Pistachio Salad

Have you heard the saying, “good things come in small packages?” Well this couldn’t be more true when talking about pistachios! These small, green nuts have so many great healthful benefits and are a great part of any balanced diet. Pistachios are a good source of monounsaturated and polyunsaturated fats (the heart healthy fats), protein, fiber, and phytochemicals, to name a few benefits.Further benefits include being naturally free of cholesterol and sodium.   Despite all these wonderful benefits, pistachios can also help with weight management. One serving provides you with a whopping 49 nuts for only 160 calories and 6 grams of protein! Research has shown that including these in diets helps to promote healthy weight loss through satiety. Also if you eat pistachios in the shell, this further helps with weight management by slowing down eating, which could lead to greater fullness. Sounds pretty great right? Well the benefits don’t end there!     Are you watching your carbs, or has your doctor told you to watch how many carbs you eat? Well did you know that eating pistachios with carb-containing foods can help improve blood glucose response and insulin sensitivity! WOW! The protein, fiber, and healthy fat combination of pistachios are a real winner and provide a great option for people following a carb-controlled diet. Research also shows that eating pistachios can also help lower your risk of developing Type 2 Diabetes! WHEW, I don’t know about you, but pistachios sound like a great addition to any balanced diet! Try adding them atop your favorite salad for an added crunch or make a low-fat pistachio ice cream. The possibilities are endless, and so are all the health benefits! American-Style Pistachio salad   Yield: 4 servings   Ingredients: 1 clove garlic, minced 1 teaspoon Dijon mustard 1 tablespoon Balsamic vinegar 6 tablespoons orange juice (one orange, freshly squeezed) 3 cups Mixed baby greens (watercress, arugula, radicchio, curly endive, edible flowers) 1 Tart apple, quartered and sliced ½ cup Blue cheese, crumbled 1 cup Roasted/salted American Pistachios   Instructions: Mix first four ingredients with wire whisk. Let set to mellow flavors. Wash and dry greens; divide equally among four salad plates. Divide apple, blue cheese and pistachios over salad. Drizzle salad dressing over each. Read More

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Easter Ham Sauces

Cherry and Brie Honey Puff Pastry

A Cranberry FriendsGiving!

Berry Salad in Honey Mascarpone Dressing

Black Bean and Avocado Toast

Herbed Fondue

Grilled Corn with Cilantro-Lime Garlic Butter

Hatch Green Chile Sliders

American-Style Pistachio Salad

10 Information Results For pineapple juice

Dietitian Spotlight: Salmon with Creamy Lemon-Dill Sauce

Easter Ham Sauces

Cherry and Brie Honey Puff Pastry

A Cranberry FriendsGiving!

Berry Salad in Honey Mascarpone Dressing

Black Bean and Avocado Toast

Herbed Fondue

Grilled Corn with Cilantro-Lime Garlic Butter

Hatch Green Chile Sliders

American-Style Pistachio Salad

Company Information

Guest Services

Resources