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Heart Healthy Honey and Sriracha Cashews

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

Wednesday, May 25, 2016 9:30:00 AM

Did you know that cashews are actually the seed of the fruit on the cashew tree? Cashews have been enjoyed for thousands of years. They not only taste great, but they have some great health benefits as well. Even though they are high in fat, most of the fat is unsaturated and much of it is monounsaturated. Translation: these are heart healthy fats! A recent study in …
» Read More
Cabbage and Onion Couscous

Tags: A Pleasant Little Kitchen, Easter, Side Dish

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

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

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

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

This one—Cabbage and Onion Couscous Salad

Did I catch your attention?

Excellent.

Whether it’s for a weeknight dinner or a special …
» Read More
Color Your Basket with Eggplant Quesadillas

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

Wednesday, March 2, 2016 9:30:00 AM

You've probably seen this vegetable in the supermarket. Or you’ve spotted it on the menu at your favorite Italian restaurant in the form of breaded and deep fried eggplant parmesan. Well, did you know that there are many different ways you can eat eggplant? You can grill them and eat them as a side item, include them with your favorite stir-fry blend or use them as a …
» Read More
Overnight Lemon Garlic Potato Salad

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

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

The end of April is fast approaching and we can’t conclude our white and brown month without talking about the ever popular starchy vegetable - the potato. Did you know that potatoes are the number one vegetable in the American diet? According to the USDA, the average American eats around 48 pounds of potatoes per year, and only half of that is fresh potatoes. To take …
» Read More
Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

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

Wednesday, November 23, 2016 4:07:00 PM

Weight management is always a hot topic, but especially so during the holidays. Unfortunately, many people interpret dieting to mean they have to eat bland and boring foods and that they are going to be hungry all the time. The fact of the matter is that if you are constantly hungry and feeling deprived, attempting to lose or manage your weight will be miserable and unattainable. …
» 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
Spicy Roasted Brussels Sprouts

Tags: A Pleasant Little Kitchen

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

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

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

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

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

Brussels sprouts are one of my favorite roasted veggies. They are packed with …
» Read More
Sheet Pan Gochujang Chicken and Broccoli

Tags: A Pleasant Little Kitchen

Monday, May 21, 2018 11:15:00 AM

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

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

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

Gochujang is Korean red chile paste and it is all things delicious, spicy and addictive. It’s been a recent favorite …
» Read More
Balsamic Cherry Peach Chicken Skillet

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

Wednesday, May 18, 2016 9:30:00 AM

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be ( …
» Read More
Salty Spicy Roasted Pumpkin Seeds

Tags: A Pleasant Little Kitchen, Pumpkin Perfected, Pumpkin Recipes

Friday, October 20, 2017 1:15:00 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 you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity.

My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on …
» Read More

10 Information Results For coconut oil

Heart Healthy Honey and Sriracha Cashews

  Did you know that cashews are actually the seed of the fruit on the cashew tree? Cashews have been enjoyed for thousands of years. They not only taste great, but they have some great health benefits as well. Even though they are high in fat, most of the fat is unsaturated and much of it is monounsaturated. Translation: these are heart healthy fats! A recent study in the British Journal of Nutrition noted that those who ate nuts four times per week had a 37% reduced risk of heart disease compared to those who rarely or never ate nuts! Keep in mind that a serving is just a handful of cashews. While it's best to eat them plain, most people like them salted. Spices are a great way to add flavor while still enjoying the nutritional benefits cashews have to offer.      Sriracha sauce is one great way to give a dish some flavor. A little of this sauce goes a long way, so not much is needed. Add a little ginger to infuse even more flavor. Again, not much is needed. That’s the great thing about using spices – a little goes a long way!   A handful of these cashews can make a great snack to tide you over until your next meal. Or, try adding them to a grilled chicken salad for a little extra crunch!    Honey and Sriracha Roasted Cashews Ingredients: 2 cups whole cashews 1/4 cup honey 1 tablespoon olive oil 1 tablespoon sriracha 1/4 teaspoon minced ginger  or a pinch of ground ginger   Directions 1) Preheat oven to 350°f 2) Mix together honey, sriracha, oil and ginger. Add cashews and mix until well combined. Spread them out on a baking sheet lined with parchment paper. 3) Bake cashews in preheated oven for 6 minutes, then take them out and stir them around. Bake for another 6-8 minutes until they reach your desired color. Let them cool (about 10 minutes) before eating.   Adapted from thehungryhedgehog.com Read More

Cabbage and Onion Couscous

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

Color Your Basket with Eggplant Quesadillas

  You've probably seen this vegetable in the supermarket. Or you’ve spotted it on the menu at your favorite Italian restaurant in the form of breaded and deep fried eggplant parmesan. Well, did you know that there are many different ways you can eat eggplant? You can grill them and eat them as a side item, include them with your favorite stir-fry blend or use them as a pizza crust. The possibilities are endless! One of our favorite ways to prepare eggplants is by grilling them with some olive oil, salt and pepper.   The great thing about eggplants is they can be used as a meat alternative in any recipe because of their meaty texture when cooked. They have a very mild, but earthy flavor that combines well with most flavor profiles. This vegetarian quesadilla recipe utilizes the meaty texture of this vegetable and acts as a great meat substitute. You also get all of the wonderful health benefits associated with eggplants as well!   Did you know that eggplants are great for a heart healthy diet too? They are a good source of fiber, Vitamin C, Vitamin B6 and other important phytonutrients which help promote heart health. The purple hue that you associate with eggplants comes from the anthocyanin content which is a powerful antioxidant. Antioxidants are those compounds that go around removing harmful oxygen particles, or free radicals, in the body. Eggplants are actually ranked within the top 10 vegetables with the ability to absorb these dangerous molecules! This vegetable also contains a compound called Nasunin which is another anthocyanin associated with the deep purple hue. This compound is considered cardioprotective, but it does not lose its power after cooking. All of these qualities combined make eggplants a wonderful addition to any heart healthy diet! One cup (a serving) of eggplant provides 20 calories and 2.5 grams of fiber! We don’t know about you, but only 20 calories for a full cup of eggplants is incredible! You could eat 2 cups for ONLY 40 calories and you get 5 GRAMS of fiber!! That’s a hearty portion size for very little calories!     Erin’s Adobo Eggplant Quesadillas Adapted from the Easy Vegetarian Kitchen by Erin Alderson   Ingredients: Adobo Seasoning 1 tablespoon smoked paprika ½ tablespoon onion powder ½ tablespoon Mexican oregano 1 teaspoon garlic powder 1 teaspoon chipotle powder ½ teaspoon cumin 1 tablespoon brown sugar pinch of salt and pepper 1 tablespoon olive oil   Eggplant 2 small eggplant, sliced into ¼ inch pieces olive oil, for drizzling 1 ½ - 2 cups shredded Jack cheese handful of cilantro lime slices, for serving 4 whole grain tortillas   Instructions 1) In a small bowl, whisk together all the seasoning ingredients. 2) Heat a grill pan to medium heat. Set the eggplant slices on a large plate and drizzle of olive, salt and pepper. Place eggplant on the grill, and cook for about 2 minutes per side, until dark grill marks form. Remove from the grill and generously brush both sides of the eggplant with the adobo paste mixture. 3) Assemble quesadillas with the cheese, 3-4 eggplant slices and cilantro. Fold the tortilla over the toppings and grill each side of the quesadilla until the cheese is melted and the tortillas are charred on the outside (about 3 minutes per side). Press down with a spatula to help them along. 4) Serve with extra adobo paste, lime slices and fresh cilantro   Read More

Overnight Lemon Garlic Potato Salad

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

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Weight management is always a hot topic, but especially so during the holidays. Unfortunately, many people interpret dieting to mean they have to eat bland and boring foods and that they are going to be hungry all the time. The fact of the matter is that if you are constantly hungry and feeling deprived, attempting to lose or manage your weight will be miserable and unattainable.   Therefore, we think it is incredibly important that while trying to manage weight, you fill your body with nutrient dense foods that are full of flavor and nutrition, but just don’t overdo it on the calories. The best way to do that is to eat lots of vegetables, whole grains, protein and fruit! These foods are full of fiber so they keep you feeling satisfied for longer. Whole grains are a great way to add satisfying fiber, protein, and important nutrients to your diet. This recipe is a great way to try a new whole grain you may never have had before like quinoa, freekeh or farro. Each of these offer a unique composition of vitamins and minerals as well as flavor. Have fun experimenting with different whole grains this Thanksgiving and have confidence that you’re serving some good nutrition to your family. The addition of vegetables and fruit such as Brussels sprouts, apples and dried cranberries to this salad provide even more fiber, vitamins, and minerals, as well as the comforting feeling of fall on a plate! So whether you are trying to manage your weight, or if you just want an interesting new recipe for your Thanksgiving menu, this salad is sure to be a winner!   Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate Ingredients: ½ cup whole grain Freekeh, quinoa, wild rice or your favorite whole grain 1 pound Brussels sprouts, outer leaves peeled, stemmed and halved if large 4 tablespoons oil 1 medium onion, diced 1 large Granny Smith apple, peeled, cored and diced 2 tablespoons honey Juice of ½ medium lemon ¼-1/3 cup dried cranberries Arils of ½ large pomegranate ¼-1/3 cup parsley, finely chopped ¼ teaspoon salt or to taste Freshly ground black pepper   Directions:     On the stovetop in a small saucepan, place ½ cup of freekeh and 1 ½ cups of water or broth and bring to a boil. Stir, reduce heat to simmer. Cover and cook. Remove from heat and let stand for 5 minutes. Drain any remaining water and set aside.     Pre-heat the oven to 400F. Toss 2 tablespoons of oil and 1/8 teaspoon salt with the Brussels Sprouts, spread on a parchment paper lined cookie sheet and roast for 20 minutes while turning once with a spatula at the 15-minute mark. If you want them more charred, roast for 5-10 minutes longer with another turning in between. Set aside.     On low/medium heat add 2 tablespoons of oil to a large sauté pan. Add the onions and sauté for a few minutes until the onions are soft and translucent. Do not caramelize onions. Add the diced apple and lemon juice to the onions and continue cooking a few minutes longer until the apples are soft but not mushy. Add the honey, 1/8 teaspoon of salt and some freshly ground black pepper and continue sautéing for a couple of minutes.     Add the freekeh and Brussels sprouts to the pan and stir through. Take off the heat and add the dried cranberries, pomegranate seeds and parsley. Mix and add salt and pepper if needed to taste. Serve warm or at room temperature. Recipe adapted from www.foodwanderings.com 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

Spicy Roasted Brussels Sprouts

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

Sheet Pan Gochujang Chicken and Broccoli

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

Balsamic Cherry Peach Chicken Skillet

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be (including chicken)! And, it doesn’t have to be hard to prepare or include fancy ingredients!   Below is a recipe for Balsamic Cherry Peach Skillet. I have to admit, I’m equally excited for both the start of the cherry and peach season. So, I decided to add them both to this dish. Cherries have such great health benefits! They can help boost your immune system, reduce inflammation and may even help you get a better night’s sleep. Peaches also bring plenty to this dish. Just the smell alone can make you feel like you have stepped into summer! Plus, they also have nutrients to help support your eye health and immune system, and they are a great source of fiber. Both fruits help to add a little sweetness to this dish, while the acidity of the balsamic vinegar will help boost the flavor. Enjoy this easy dish for dinner. Try serving with brown rice (you can even grab a bag of plain frozen brown rice if you want to keep cooking to a minimum) and a side salad. It’s much more than just “plain ol’ chicken and green beans”!   Balsamic Cherry Peach Chicken Skillet Ingredients: 2 Tbsp olive oil 1/2 medium yellow onion, sliced (about 3/4 cup) 1 1/4 lbs chicken breast tenderloins Salt and freshly ground black pepper 2 cloves garlic, minced 1/3 cup balsamic vinegar 1 Tbsp honey 1 cup sliced firm but ripe peach (about 1 medium) 1 cup cherries, pitted 1 (14.5) oz can diced tomatoes, drained 1/4 cup thinly sliced basil ribbons   Directions 1) Heat olive oil in a large skillet over medium high heat. Add onion and saute 3 minutes, then push far to the side.   2) Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). 3) Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. 4)  Stir in honey, then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 to 9 minutes. Top with fresh basil and serve.    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

Salty Spicy Roasted Pumpkin Seeds

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 you grew up carving pumpkins during October, there is likely a pumpkin seed memory that goes along with this hallowed activity. My father was proficient at creating the perfect jack o lantern. He and my sisters and I would gather on the back patio to watch him carve the pumpkin with ease. There are many smiles and laughs attached to this event, but those memories are slightly hazy these days. However, it is the removal of the seeds that is still vividly memorable. The orange stringy pumpkin interior attached to the cream colored seeds as they were pulled from the pumpkin was an indescribable (and impressionable) sight. As a child I couldn’t quite quantify the experience. It was slightly scary, slightly disgusting and highly engrossing. I still experience the same emotions when handling a freshly opened pumpkin. There was one year when my oldest sister exclaimed that the pumpkin seeds should be roasted and salted. I don't know who assisted her or if she handled this roasting experiment on her own but what was produced was one of the tastiest fall treats I had ever experienced as a child. For some reason I don’t recall roasting pumpkin seeds besides just that one time. Maybe it was too arduous of a task to remove, clean, dry and roast the seeds. Or maybe we just forgot about it. However every Halloween when the jack o lanterns begin to appear on porches I still think about those delicious salty bites. Pumpkin season is one of the most exciting times--- not only for the decorative opportunities to beautify homes but also for the various culinary opportunities. So many delicious recipes use pumpkins and sweets tend to be the crown jewel of pumpkin season. Unfortunately the savory crunch of pumpkin seeds tend to be an afterthought. Perhaps it's because pumpkin seeds are easily available at Market Street throughout the year. It doesn't have to be fall to easily access a delicious ready to eat healthy snack. However this year while enjoying Market Street's Pumpkin Perfected celebration with its beautiful pumpkin displays I got a hankering for home roasted pumpkin seeds. Not knowing what pumpkin to use I deferred to my Market Street rewards to guide my gourd selection...I could use a few of my earned reward points for a free jack o lantern pumpkin. It was as if Market Street was confirming my decision to roast pumpkin seeds. Once the pumpkin was cut into I had a flashback to those cool October evenings with my dad and sisters, carving pumpkins and celebrating fall together. What a wonderful tradition of family time and seasonal celebration. I called in the kids and together we pulled out the seeds. There were squeals, screams and giggles. The goopy interior invoked in my children the same reactions I once had. This filled my heart. It was truly a pumpkin perfected moment. Salty Spicy Roasted Pumpkin Seeds   Author note: To make the seeds a bit more decadent, substitute the olive oil for melted butter. If you prefer a lot of heat, use 1/2 teaspoon cayenne pepper   Ingredients 1 1/2 (to 1 2/3 cups) raw pumpkin seeds 1 tablespoon extra-virgin olive oil 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme leaves 1/2-3/4 teaspoon kosher salt (adjust according to preferred saltiness) 1/2 teaspoon dried thyme leaves   Directions 1. Heat the oven to 300 degrees. 2. Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel. 3. Place the oil, cayenne, salt and thyme into a medium sized bowl. Stir well. 4. Add the pumpkin seeds into the oil mixture. Stir well and coat the pumpkin seeds. 5. Evenly spread out the seeds onto a rimmed baking sheet. Place in the oven and roast for 20-25 minutes, stirring the seeds once, after 12 minutes of roasting. 6. Remove from the oven and immediately pour into a bowl. Let cool. 7. Serve warm or at room temperature. Read More

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