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Breakfast Quesadillas

Friday, April 28, 2017 1:53:00 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.

We are a quesadilla family, hopefully you are too.

Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge?

Not a problem. Make quesadillas.

Grab some …
» Read More
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! …
» Read More
Grilled Prosciutto, Spinach and Burrata Pizza

Tags: A Pleasant Little Kitchen, watch party, pizza

Friday, February 2, 2018 4:32:00 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 talk a big grill game. BUT, come on...

I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill.

And I love it.

Now it’s my turn to convince you of the …
» Read More
Linguine with Shrimp Arugula Mascarpone Cream Sauce

Tags: A Pleasant Little Kitchen, lent, shrimp linguine

Tuesday, March 6, 2018 10:10:00 AM

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

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

Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day.

Of course there are favorites, easy repeats or leftovers that make it into the meal rotation …
» 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
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. …
» 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
Mini Strawberry Pop-Tarts

Tags: market street, Sweet On Strawberry, APLK

Monday, March 20, 2017 5:39:00 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.

Nothing beats a perfect strawberry. The color, flavor and sweetness from this red berry melt together to form the happiest of bites.

By itself, the strawberry is a satisfying treat, but dressed up it can be even more memorable. …
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Breakfast How To: Runny Egg

Tags: market street, APLK, Mother's Day, breakfast

Friday, May 12, 2017 11:35:00 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.

She’s unique among the other women in your life. Honor her this weekend and make her feel like there’s none other but her.

What does this look like? Intentional love.

Let me at least nudge you in the right direction on how to start the …
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Macaroni and Cheese with Cherry Tomatoes and Basil

Tags: market street, APLK

Friday, June 23, 2017 1:36:00 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.

“Mama, can you make the mac and cheese like I like it?”

Done deal, little lady.

“Mama, can you make ME the mac and cheese like I like it?”

Absolutely, little man.

I don’t know about you, but some days I feel like a made to order …
» Read More

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Breakfast Quesadillas

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  We are a quesadilla family, hopefully you are too. Didn’t finish all the steak last night? Roasted cauliflower still not eaten? Leftover chicken? Only cheese and tortillas in the fridge? Not a problem. Make quesadillas. Grab some homemade flour tortillas at Market Street, add some Organics shredded cheese (Mexican blend is my favorite) and if there’s a bit of time, sauté a Texas sweet onion or two. What about eggs? Glad you asked. Eggs are a perfect addition to the quesadilla formula. Combine scrambled goodness with crispy bacon, cheese and maybe some green chiles or avocado slices. Serve warm topped with cilantro and sides of sour cream and salsa. Breakfast quesadillas have become a regular in A Pleasant Little Kitchen because they are a tasty, satisfying meal that no one complains about. Plus, quesadilla fillings and toppings can be individualized to each eater’s taste, which helps us out. My family tends to be very opinionated about their food... who would have thought? Recently when shopping for breakfast quesadilla night at Market Street, I looked down into the cart and sighed. The Handsome Brook Farms Pastured Raised Eggs, Pederson’s bacon and tortillas looked lonely. They needed company. So in went the fresh tomato salsa, verde cilantro salsa and creamy jalapeno dip from the chilled prepared case (next to the salad bar). That’s better. What a good decision. Adding this kind of topping variety made the meal even better. Everyone had fun selecting their toppings and it made quesadilla night even more enjoyable. The quesadillas became even more individualized. A few other reasons I love breakfast quesadillas: It works for breakfast, brunch, lunch or dinner. The whole family can get involved with the cooking process (like cracking and scrambling the eggs, and building the quesadillas). Scrambled eggs and bacon can be cooked ahead of time for a quick dinner prep. Leftover quesadillas make great packed lunches for littles the next day. Add breakfast for dinner to your monthly meal rotation, and make sure it’s in the form of a quesadilla. Breakfast Quesadillas Servings vary   Author note: This is a basic recipe without measurements to allow you to make as many or few quesadillas as needed. I typically account 2 eggs and 2 slices of bacon per person for this recipe. If you want to get fancy with the quesadilla filling, consider adding slices of avocado or sautéed bell peppers and onions.   Ingredients scrambled eggs cooked bacon, rough chopped flour tortillas Mexican style shredded cheese Market Street’s chilled salsa (available in the food-to-go department), optional topping sour cream, optional topping   Directions 1. Heat a medium sized skilled over medium heat. 2. Place one tortilla into the skillet. Add a layer of cheese, then a layer of scrambled eggs, then a layer of chopped bacon. Top with a final layer of shredded cheese. 3. Place a second tortilla on top of the egg and cheese layers. Cook until the bottom layer tortilla is golden brown. With a spatula, carefully flip the quesadilla. Cook the remaining side until golden brown. 4. Put the quesadilla onto a cutting board and let cool for 3-4 minutes, then quarter. Serve warm with a side of salsa and sour cream. 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

Grilled Prosciutto, Spinach and Burrata Pizza

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 talk a big grill game. BUT, come on... I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill. And I love it. Now it’s my turn to convince you of the same thing. Almost anything you make in the kitchen can be made on the grill. The open flame of a grill, the smell of burning charcoal, it’s a form of bliss for me. It’s not just the food that comes from the grill that tugs at my heart, it’s what surrounds the grilling process. Family time. Anytime the back door is open, three little bodies are sure to follow (yes…that includes the dog). When we grill, we are outside together. They are playing; we are cooking and waiting and talking. Gathering around the grill is fun, but gathering around the grill when pizza is involved…well that might be even more fun. My whole crew gets excited for pizza night. Toppings are generally creative for the adults and the toppings for the kids are typically cheese and pepperoni. While I do enjoy a good pepperoni slice, I was inspired to grab a different kind of pork this go around. While perusing my favorite spot at Market Street (you know it, the cheese department) I spied an irresistible looking package of prosciutto. This family pizza night, this cured ham was going to be my alternative to pepperoni. And to make things a little bit more edgy, I decided to grab burrata instead of mozzarella balls. This salty cured ham is one of my favorite flavors. And burrata is becoming one of my new favorite cheese because it’s essentially cream filled mozzarella… and what’s not exciting about that! Combine these flavors with the grill and regular pizza night has turned into pizza-heaven night. Get.Ex.Cited. Let me encourage you to hop to Market Street and fill up your cart with pizza goodies. Light that grill and roll out your favorite pizza dough, because I’m pretty sure that when you open that back door, your whole crew will want to grill right alongside you. Grilled Prosciutto, Spinach and Burrata Pizza Servings Vary Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.    Ingredients pizza dough cornmeal tomato sauce (see recipe below) prosciutto spinach mozzarella, shredded burrata   Directions 1. Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza. 2. Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid.  Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly). 3. Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds. 4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately. for the tomato sauce Ingredients 1 28 ounce can crushed tomatoes 1/2 onion 1 teaspoon kosher salt 4 tablespoons unsalted butter   Directions 1. Place all ingredients into a small saucepan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Read More

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day. Of course there are favorites, easy repeats or leftovers that make it into the meal rotation and we are content. However it’s undeniable that the empty plate beckons…daily. I’m the type of person that is moved to fill this beckoning with special ingredients, new recipes and familiarity. That’s why I shop at Market Street. Not only can I acquire those unique elements I crave for meals but I can also find the familiar. It feels like home. Linguine with Shrimp, Arugula and Mascarpone Cream Sauce has become one of my favorite meals. It combines some of my favorite ingredients (cheese and cream) with a bit of specialty elements (more cheese and spicy greens) and finally a familiar element (shrimp and pasta). Be it weeknight or weekend, for your family or for a friend’s family--- this meal is packed full of flavor, takes minimal time to cook and creates enough to feed a family of five (with plenty of leftovers). What makes it flavorful? • garlic infused butter • mascarpone and parmesan cheese • arugula • lemon juice • red pepper flakes (optional element of heat) Why does it take little time to cook? • two pans are required (for pasta and sauce) • only one ingredient to chop—garlic! • The protein, shrimp, takes minimal time to cook. • the pasta and sauce cook simultaneously It can feed a family of five? • 1 pound of pasta + 2 pounds of shrimp + mascarpone, parmesan and 4 cups of arugula = 3+ pounds of carby, flavorful, protein-filled deliciousness I hope I have convinced you to incorporate this meal into your three-times-a-day empty plate pattern. It’s outstanding. What are you waiting for? Pop on over to your second home, Market Street, and stock up on the ingredients to make this flavorful, simple and comforting meal of pasta, cheese and shrimp. Linguine with Shrimp, Arugula and Mascarpone Sauce Yields: 6 servings    Ingredients 1 pound linguine 2 tablespoons unsalted butter 5 cloves garlic, chopped 1/2 cup water 3/4 cup heavy cream 8 ounces mascarpone 1/4 teaspoon red pepper flakes (optional) 2 teaspoons kosher salt 2 pounds shrimp zest of 1 lemon juice of 1 lemon 1 cup parmesan, freshly grated 3 cups arugula    Directions 1. Melt the butter in a sauté pan over medium-low heat. Add the garlic and sauté for 3-4 minutes, or until the garlic is fragrant. Stir occasionally to prevent burning. After 2 minutes, add the salt, cream and mascarpone. Stir until the cheese is melted and combined with the cream. 2. Increase the heat to medium and bring to a simmer. Reduce to medium-low and let the sauce simmer for 15 minutes, uncovered. 3. Add the shrimp, lemon juice and lemon zest to the sauce. Stir well to combine. Continue to simmer until the shrimp is cooked all the way through, about 6 minutes. Stir occasionally. 4. Once the shrimp is cooked add the parmesan and arugula. Stir well to combine. 5. Meanwhile bring a large pot of water to boil and cook the linguine. Strain the pasta and place back into the pan onto the stovetop over medium-low heat. 6. Pour the shrimp over the pasta. Toss to incorporate. Let the pasta and sauce warm through for five minutes. Serve warm.     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

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

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

Mini Strawberry Pop-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.  Nothing beats a perfect strawberry. The color, flavor and sweetness from this red berry melt together to form the happiest of bites. By itself, the strawberry is a satisfying treat, but dressed up it can be even more memorable. Market Street is celebrating the bounty of the perfect strawberry during March. It’s a tasty feast to behold and to visit. When you make your way to the produce section during this celebration, stop and soak in its sweet goodness. The varieties of strawberries to purchase are ample. Sample what you can and then make your selection… because I have a plan for this beautiful berry. Pop two (or three or four…) cartons of strawberries into your basket and gather a few more ingredients around the store (like some Pilsbury pie dough from the refrigerated section). Today you will be making mini pop tarts filled with homemade strawberry jam. I took my time with developing this strawberry pop tart recipe. I wanted this sweet treat to be familiar, but new. There's a lot of handheld pie recipes out there, but my goal was to make this recipe unique. The strawberry jam needed to be sweet with depths of flavor. The frosting not only needed to compliment the crust and filling, but it also needed to stand out on its own. As I was testing and cooking, the recipe took on its own personality. With each batch tested, the closer I came to developing a treat that was worth getting excited about and worth taking the time to bake. One batch, the jam wasn't sweet enough. Another time I burnt the crust. I waffled with the frosting even: should it be clear and delicate or white and thick? Time and time again I went to Market Street and selected strawberries that were ripe, colorful and ready to be simmered. It took time, but it was fun and worthwhile. With every batch that came out of the oven I made the people I love happy, and THAT makes me happy. The perfect hand held pie was finally created. It is full of concentrated strawberry flavor, with notes of marsala, cinnamon and orange. It’s wrapped in a buttery crust with sugary-orange frosting.  When I think on the personality and flavor of the pop tarts a few words come to mind: colorful, flavorful, and happy…just like a strawberry.   Mini Strawberry Pop-Tarts Author note: I use Cook's Illustrated Foolproof Pie Crust recipe. This recipe can be found at Food52 (click here for the recipe). If you don't have the time or energy to make crust, a store bought dough works well. If you like to be generous with frosting, double the recipe. I use a ravioli stamp to make the pop tarts. A pizza cutter could also be used to make the squares.   Ingredients:  2 pounds strawberries, leaves removed and quartered 1 teaspoon vanilla 1 tablespoon dry marsala 1/2 cup sugar 1 cinnamon stick zest of 1 orange pinch of kosher salt pie crust frosting (see below for recipe) for the frosting 1 cup powdered sugar 3 tablespoons heavy cream 1/4 teaspoon orange extract   Directions:  1) In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes. 2) Uncover and stir. Increase heat to medium and cook for 20 more minutes, stirring frequently. 3) Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge. 4) Heat the oven to 350 degrees. 5) On a floured surface, roll out the dough. With a ravioli stamp, cut out the dough. Lay the pieces on a parchment (or silpat) lined rimmed baking sheet. 6) Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square. 7) Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from "puffing" up). 8) Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. 9) Remove from the oven and let cool. 10) Once the pop-tarts are at room temperature add the frosting and serve. Read More

Breakfast How To: Runny Egg

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  She’s unique among the other women in your life. Honor her this weekend and make her feel like there’s none other but her. What does this look like? Intentional love. Let me at least nudge you in the right direction on how to start the day: breakfast with fresh flowers. This Mother’s Day, surprise the woman in your life with a perfectly cooked runny egg on toasted rosemary garlic toast and a bowl of fresh fruit. Throw in a few favorite photos of you two together with a handwritten note on why she is a treasure. To make this morning happen, first swing by Market Street to pick up the goods. Everything you need is waiting to be found. Grab a dozen pasture raised eggs, pop over to the bakery and select the perfectly baked loaf of bread (be sure to ask the baker to slice it for you!), and then select an array of pre-sliced watermelon and berries. Then meander to the floral department and pick, pick, pick to your heart’s content. Food, flowers and love. That’s the start to a beautiful, meaningful day. Next is cooking the breakfast. A perfectly cooked egg is one of my love languages. When made for me, I know the person that cooked it took the time to pay attention to the details of this delicate ingredient. When I’m craving a fried egg, I want the yolk to be the star and melt out of the whites when pierced. Eggs are delicate and require minimal cook time but are prone to being over-cooked-- which is why achieving the perfect runny egg is simple but tricky. To make the perfect run there are only a few requirements to keep in mind: the pan, heat, egg and cook time.  The Pan: Go for a thick, flat bottomed pan that efficiently distributes heat. Non-stick is not necessary as long as the pan is well heated and oiled properly. Size matters. For one to two eggs, choose a smaller sized skillet. When I want a runny egg, I reach for a de Buyer Blue Steel Crepe Pan. It has a flat thick base that’s efficient for heating, and with more use, it becomes more nonstick. Heat: To achieve a runny yolk, the heat needs to be minimal and well distributed throughout the pan. To achieve this state of heat, set the pan at medium low heat for about 3 minutes before adding the egg.  Eggs: I don’t want to spend a fortune on a dozen eggs, but I do want to eat quality products. I tend to buy pasture-raised eggs from Vital Farms. Spending a bit extra for eggs translates to a tastier and prettier yolk, and cleaner eating. When ready to cook, don’t crack the egg directly into the pan but into a small bowl. When the pan is ready, add the egg from the bowl to the pan. This will help prevent a broken yolk in the pan (which can be quite upsetting) and an unsightly shell or two. Cook Time: Cook time varies depending on the stovetop, how well-heated the pan is and the type of pan used. Anywhere between 2 ½ to 3 minutes of cook time, and 30 seconds off the heat will do the trick for a nice runny yolk. But keep in mind that cook time also requires watch time. Watch the yolk and the whites. When the whites are cooked and the clear coating that covers the yolk is almost gone, remove the pan from the heat. The egg will continue to cook once off the heat. If you remove the egg from the stovetop when you think it’s finished cooking, you may be too late. There are several tricks to creating the perfect run. One in particular is covering the pan while it cooks. This move will steam the yolk and lead to a more evenly cooked egg. Sometimes I omit this step out of laziness. I don’t need any more dishes to clean, why add another element when the proper pan, heat and watch time achieve the same goal? These four methods lead to a pleasantly runny egg void of fuss.   Mother's Day Runny Egg Makes 1   Author note: Depending on the size of pan, a tad bit of oil might be necessary.    Ingredients 1 teaspoon extra-virgin olive oil 1 egg pinch of salt    Directions 1) Place the oil in a small skillet. Place the skillet on the stovetop over medium-low heat. Let the pan warm up for 3 minutes. 2) Meanwhile, crack the egg into a small ramekin or bowl. 3) Once the pan is evenly heated gently pour the egg into the skillet and salt. Set a timer for 2 ½ minutes. 4) After 2 ½ minutes examine the egg. Continue to cook for 30 seconds if the whites are not cooked all the way and the clear coat covering the yolk is still present. 5) Remove from the heat and let sit in the pan for 30 seconds. 6) Carefully remove the egg from the pan with a spatula. Serve on top of toast. Read More

Macaroni and Cheese with Cherry Tomatoes and Basil

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  “Mama, can you make the mac and cheese like I like it?” Done deal, little lady. “Mama, can you make ME the mac and cheese like I like it?” Absolutely, little man. I don’t know about you, but some days I feel like a made to order chef. Not that I don’t mind making my children the food they enjoy, but sometimes the variables change for each person in my household and it becomes a lot to juggle. For mac and cheese this is especially true. Everyone has a preference for how they want their cheese and pasta…even me. The kids are fairly basic, they want cheese and pasta… and for Eli, well, he wants chopped up bacon (I don’t blame him!). For me though, when it’s mac and cheese night, I like to spruce it up a bit with a hint of summer flavor and adult taste: fresh basil and cherry tomatoes straight from the garden. However, if there’s no garden fresh veggies in your backyard, no problem, Market Street’s produce section is basically the same thing. These two simple ingredients, which only require a few quick chops, enhance a simple bowl of mac and cheese. It suddenly makes the kid friendly meal you’re eating a bit more sophisticated. If you’re a little hesitant to make homemade macaroni and cheese, don’t be. It only takes one additional step to create a beloved, homemade American classic. Not only is it simple, but it also becomes a meal that is tailored to your family’s needs. Everyone wins. Here’s a quick look at what it takes to make the mac and cheese: Step 1: Boil noodles, set aside. Step 2: Melt butter and add flour, whisk until golden (Hurrah! You’ve now made a roux.) Step 3: Add warm milk to the roux and continue to whisk until mixture is thickened. Step 4: Add cheese and salt, stir. Step 5: Combine noodles with cheese mixture, stir. Now, here’s a few pleasant little hints on creating made to order mac and cheese: 1. Don’t just stick to one type of cheese. Get to know different flavors with different assortments of cheeses (gruyere and white cheddar, gouda and parmesan, just to name a few. Take a stroll through my favorite spot at Market Street and fall in love with the amazing cheese assortment. Strike up a conversation with the cheese mongers, they love to talk shop and will direct you to some tasty cheeses.  2. Let your kids get involved with the cooking process. Let them select their favorite cheese, add the ingredients and stir. Maybe even diverge from the typically “elbow” noddle and opt for ___________. 3. Upgrade the macaroni and cheese with unique toppings. Pick up a rotisserie chicken at the _________ department and grab a few canned hatch green chiles. Turn the mac and cheese bowl into a chicken and green chile mac and cheese delight! 4. Save the leftovers and make mac and cheese bites the next day (find this recipe at www.apleasantlittlekitchen.com). These turn into tasty treats that are also freezer friendly. Macaroni and Cheese with Cherry Tomatoes and Basil Serves 4-6 Author note: I prefer to add the cherry tomatoes per individual bowl. This allows me to add as much or as little tomatoes as desired. This makes reheating the mac and cheese the next day for leftovers a bit easier—the noodles warm up easier and the tomatoes and basil stay fresh with every serving. There is nothing fancy about this recipe. It is a basic macaroni and cheese that is essentially a one-pot wonder. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. I warm my milk for about 3 minutes in a measuring cup in the microwave.   Ingredients 2 cups dry macaroni 2 tablespoon unsalted butter 2 tablespoons flour 1 1/2 cups whole milk, warmed 1 1/2 cups shredded manchego cheese 2 tablespoons crème fraiche 1 teaspoon kosher salt cherry tomatoes, sliced basil leaves, torn  Instructions 1. Boil the macaroni per the package directions, strain and set aside. 2. In the same pan that the noodles were cooked in, add the butter and melt over medium heat. 3. Once the butter is melted, add the flour and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes. 4. Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes. 5. Add the cheese, crème fraiche and salt. Place the cooked macaroni into the cheese mixture. Stir to combine. 6. Place into individual serving bowls, top with cherry tomatoes and basil. Stir well and serve warm. Read More

Breakfast Quesadillas

Hatch Green Chile Chicken Thighs

Grilled Prosciutto, Spinach and Burrata Pizza

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Cherry and Brie Honey Puff Pastry

Hatch Pork Chili

Herbed Fondue

Mini Strawberry Pop-Tarts

Breakfast How To: Runny Egg

Macaroni and Cheese with Cherry Tomatoes and Basil

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Breakfast Quesadillas

Hatch Green Chile Chicken Thighs

Grilled Prosciutto, Spinach and Burrata Pizza

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Cherry and Brie Honey Puff Pastry

Hatch Pork Chili

Herbed Fondue

Mini Strawberry Pop-Tarts

Breakfast How To: Runny Egg

Macaroni and Cheese with Cherry Tomatoes and Basil

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