Market Street

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30 Minute Carnival Jambalaya

Tags: market street, 30 Minute Dinners, Jambalaya, Mardi Gras

Wednesday, February 22, 2017 3:53:00 PM

Mardi Gras inspired jambalaya that's ready in 30 minutes? We're so in. Seriously, there are TWO steps in this recipe. Two. NOLA is calling our name...

Carnival Jambalaya

Ingredients

Serves: 6

Serving Size: 1 cup

Prep Time: 5 mins

Cook Time: 25 mins

2 1/2 cups water

1 package ZATARAIN'S® Jambalaya Mix, Original

1/2 pound boneless skinless chicken breasts, cubed

1/2 …
» Read More
A Pleasant Little Grilling Menu

Tags: APLK, market street, grilling, 4th of july

Friday, June 30, 2017 1:41:00 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.

The heat is on, people. Literally. It's summer and it's hot outside.

Summer days are long and hot which means balmy late nights are in full swing. Those long evenings can be chock full of outdoor fun-- swimming, gathering, laughing …
» Read More
Valentine's Heart Beet Cupcakes

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

Wednesday, February 10, 2016 9:30:00 AM

Beets are a funny little vegetable, aren’t they? For some, they’re definitely an acquired taste. For others, the beets at the salad bar have no chance.

These dark hued roots have had a marketing makeover. Just like their other veggie friends, kale and cauliflower, beets are growing in popularity.

Beets are a good source of fiber, folate, antioxidants, …
» 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
28 Day Challenge: Week Two

Tags: market street, Market Street Registered Dietitians, 28 Day Challenge

Wednesday, January 11, 2017 12:02:00 PM

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here). …
» Read More
Sparkling Green Tea Lemonade

Tags: market street, Market Street Registered Dietitians, gluten free

Wednesday, August 10, 2016 9:30:00 AM

August is Green Month and stepping out of the produce section and grabbing something off the shelf is a great way to add additional greens to your basket. Today something we're talking about and what you should be looking for is Green Tea! It can be found in the bulk foods section or down the hot beverage aisle.

Green tea is primarily made up of …
» Read More
Earth Day Faves

Friday, April 21, 2017 3:00:14 PM

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.

1. Natural Life Recycled Gift Bags

These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.

2. Burt's Bees

When it comes to personal care, these natural products are definitely at the top of our list. …
» Read More
Gnocchi with Creamy Tomato Sauce and Arugula

Tags: market street, APLK, Meatless Recipes

Friday, March 3, 2017 4:06:00 PM

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

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

Italian food cravings generally involve pasta.

Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food.

What about …
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Roasted Turkey

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 15, 2017 11:52:00 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.

Roasting a turkey for the first time is a BIG deal.

Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project.

First off, a turkey is a large piece …
» Read More
Pumpkin Playdough

Tags: market street, Pumpkin Perfected, Kids Club

Saturday, October 22, 2016 10:00:00 AM

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!).

Ingredients:

3 cups Signature Select white flour

1 1/2 cups salt

1 tablespoon cream of tartar

2 tablespoons pumpkin pie spice

1 teaspoon Signature Select cinnamon

3 cups water

2 tablespoons oil

food coloring: 20 drops red, 45 drops yellow

…
» Read More

10 Information Results For rain fresh water

30 Minute Carnival Jambalaya

Mardi Gras inspired jambalaya that's ready in 30 minutes? We're so in. Seriously, there are TWO steps in this recipe. Two. NOLA is calling our name... Carnival Jambalaya Ingredients Serves: 6 Serving Size: 1 cup Prep Time: 5 mins Cook Time: 25 mins 2 1/2 cups water 1 package ZATARAIN'S® Jambalaya Mix, Original 1/2 pound boneless skinless chicken breasts, cubed 1/2 pound smoked sausage, sliced 1/4-inch thick Directions 1) Mix water, Rice Mix, chicken and sausage in large saucepan until well blended. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender 2) Remove from heat. Let stand 5 minutes Read More

A Pleasant Little Grilling Menu

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  The heat is on, people. Literally. It's summer and it's hot outside. Summer days are long and hot which means balmy late nights are in full swing. Those long evenings can be chock full of outdoor fun-- swimming, gathering, laughing and GRILLING.   One thing about A Pleasant Little Kitchen is that the cooking is not limited to indoors. Outdoor cooking and dining is one thing that makes APLK a little more special. Let me encourage you to get outdoors (bug spray and all) and cook. This menu captures what I love most about the hot months of the year: summer's bounty. This season's produce provides the best inspiration for outdoor dining and when summer arrives I can't wait to fill my table with its harvest.   If you're looking for a bit of inspiration, allow this pleasant little menu to help you turn on the grilling heat: peach and sage rosé sangria all purpose dry rub pimento cheese on grilled bread chilled sliced and salted cucumbers and tomatoes smoked chicken thighs grilled hatch green chile baked beans   Yearly, Market Street provides the best tastes of summer. One of my favorite pastimes is walking into the produce section to see a variety peaches waiting to be placed in brown bags. The sweet smell is mesmerizing. From Peach Cobbler peaches to local east Texas orchards, Market Street knows how to offer the tastes of summer through several peach varieties. One of my favorite ways to enjoy this summer delicacy is through an aromatic sangria. The crisp flavor of peaches with the dryness of rosé and the earthiness of sage is the perfect summer sip.   If you don't garden and fresh cucumbers and tomatoes are not waiting to be plucked, no worries, the produce section at Market Street provides you with the same backyard garden quality. Grab a few tomatoes and cucumbers to bring back those memories of childhood summers. Grill and dine this week. Make an evening of it by inviting friends over or make it an intimate night with just you and your tribe.     Peach and Sage Rosé Sangria Author note: If a smaller batch of sangria is desired, the recipe is easily halved.    Ingredients 6 cups Rosé (about two bottles) 3 ounces cognac 6 ounces sage simple syrup (recipe below) 3 peaches, diced   Directions 1. Place the peaches into a large pitcher. Pour the remaining ingredients over the fruit. Stir well. 2. Let the sangria marinate over night (or at least 6-8 hours) in the fridge before serving. 3. Serve over ice and top each drink with a sage leaf.   Sage Simple Syrup Ingredients 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage)   Directions 1. In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. 2. Remove from heat, bring to room temperature and store in an airtight container in the fridge. All Purpose Dry Rub Author note: This spice rub requires large quantities of spices. When purchasing spices, opt for the larger size. When mixing the ingredients, be sure to break up any clumps that form. This rub can be used for a variety of meats and cooking styles.   Ingredients 1 cup brown sugar ½ cup chili powder ¼ cup smoked paprika ¼ cup dried oregano ¼ cup ground cumin 2 tablespoons kosher salt 1 tablespoon granulated garlic 1 tablespoon cayenne powder 1 tablespoon ground mustard 1 teaspoon freshly ground black pepper   Directions 1. Place all ingredients into a large airtight container and stir to combine. Seal tight and store in a dry cool place. Pimento Cheese Author note: This recipes uses a combination of mild cheddar and smoked gouda. If you are not a fan of smoked gouda, simply do not use it and use additional mild cheddar cheese. Add the salt at the every end. The saltiness will differ depending on the mayonnaise and type of cheese used.   Ingredients 1 tablespoon unsalted butter 1/2 cup leeks, finely chopped (white part only) 1/2 cup red bell pepper, seeded and finely chopped 1/2 cup smoked gouda, shredded 1/2 cup whipped cream cheese 1/3 cup mayonnaise 1  1/2 cup mild cheddar, shredded 4 ounces jarred pimentos, drained and chopped 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/2 teaspoon kosher salt   Directions 1. In a skillet, melt the butter. Cook the leeks and bell pepper until softened, about 5 minutes. Place on a paper towel lined plate to dry and cool. 2. Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium sized bowl. Stir to combine. Once the leeks and bell pepper have slightly cooled, add them to the pimento cheese mixture. 3. Stir and taste. Add salt according to preference. Place in fridge. 4. Serve in sandwiches or as a dip. Smoked Chicken Thighs Author note: This is one of my most favorite ways to eat chicken thighs. It takes just a little extra effort and time compared to grilled chicken thighs, but the results are well worth it. Serve by themselves or with a range of dipping sauces (buffalo, barbecue, green chile aioli, etc.). This recipe is easily doubled, but it may take two rounds of smoking to complete (depending on grill size). To reheat, place the chicken in the oven heated to 350 degrees and heat thru, about 10 to 15 minutes.   Ingredients 8 bone-in and skin-on chicken thighs 3 tablespoons all-purpose dry rub (recipe above) 1 teaspoon kosher salt   Directions 1. Thirty minutes to 1 hour before smoking the chicken, remove from the fridge and bring to room temperature. 2. Lay the chicken thighs onto a flat pan or baking sheet and evenly distribute the spices and salt. 3. Heat the grill to medium-high, around 300 to 350 degrees. Once the grill has come up to temperature, follow your preferred method for introducing smoke to your grill. Either wood chips or bulk smoking wood work fine. 4. Place the chicken onto the grill and smoke for 1 hour. Halfway through the smoking process, turn and rotate the chicken for even cooking. 5. Remove from the heat and cover for 10 minutes. Serve warm. Hatch Green Chile Baked Beans   Ingredients 3 slices bacon, cut into 1/2 inch pieces 3 cloves garlic, chopped 1 1/2 cups yellow onion, diced 3 teaspoon tomato paste 8 ounces lager beer (I used Shiner Bock) 4 ounces water 1/2 teaspoon ground mustard seed 1 1/2 teaspoon kosher salt 2 teaspoon dijon mustard 1 tablespoon maple syrup 1 tablespoon apple cider vinegar 2 tablespoon brown sugar 1 1/2 cups chopped broiled Hatch green chiles (recipe below) 2 cans navy beans, rinsed and drained   Directions 1. Heat oven to 350 degrees. 2. In a large cast iron skillet, combine bacon, garlic and onion. Cook on medium heat for 10 minutes, stir occasionally. 3. Add tomato paste and green chiles to the skillet. Cook for an additional 5 minutes, stir occasionally. 4. Pour beer and water into the skillet, and deglaze the pan. Bring to a boil. 5. Add mustard seed, salt, dijon, syrup, vinegar, brown sugar, green chiles and beans. Stir well to combine. Bring to a boil. 6. Place the skillet into the oven and cook for 1 hour, stir once. Serve warm.   Broiled Hatch Green Chiles Author note: Hatch green chiles appear in August. It is easy to preserve Hatch green chile season through freezing. Come January when you crave the unmistakable Hatch flavor, forage in the freezer, thaw and enjoy.   Directions 1. Heat the broiler to 500 degrees. 2. Wash and dry the chiles. 3. Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes. 4. Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered enough, broil for an addition 1 minute. 5. Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat. 6. Once cool to the touch, remove the chiles from the container and peel off the skin, cut off the stem and remove the seeds. 7. Place the chiles in an airtight container and place in the fridge to use throughout the week. Read More

Valentine's Heart Beet Cupcakes

  Beets are a funny little vegetable, aren’t they? For some, they’re definitely an acquired taste. For others, the beets at the salad bar have no chance. These dark hued roots have had a marketing makeover. Just like their other veggie friends, kale and cauliflower, beets are growing in popularity. Beets are a good source of fiber, folate, antioxidants, phytonutrients and nitric oxide (which sound like a race car propellant doesn’t it), which make them perfect for a heart healthy diet. Their beautiful red color is a perfect way to Color Your Basket Red and make an all natural dye. The antioxidants and phytonutrients in beets are noteworthy. Check out these facts: -Beets have more antioxidants than all other common veggies with the exception of artichokes, red cabbage, kale and bell peppers -The red hue of beets is a phytonutrient called betalain which have proven to be potent cancer fighters Now, on to the nitric oxide. The nitrates in beets have 2 benefits. But before we get to that, let’s make sure that you know this is not the nitrates of processed meats but rather sodium nitrate found in leafy greens, beets and a few other lucky veggies. Okay, back to the benefits. First, the nitrates in beets can help reduce blood pressure (which is perfect for this Heart Health month). Second, they can reduce the amount of oxygen needed by our muscles during exercise. A study determined that subjects who ate a serving of whole beets daily for several days could run faster than they could after eating any other vegetable! Some Olympic athletes were motivated by this study and decided they’d use beets in the 2012 Summer Olympics. Let’s just say that one British athlete in particular, Mo Farrah, won the gold metal in the men’s 5- and 10-kilometer races. I mean, we’re just saying.... So if we haven’t convinced you yet, let us leave you with one last beet plea - A survey found that those who eat beets on a regular basis have a lower risk of cancer, cardiovascular disease, diabetes, obesity and diseases of the digestive tract. Okay, let’s say we’ve convinced you but you’re not quite sure how to begin adding beets. If you aren’t one of those that clear out the beets from the salad bar then let us suggest this amazing Chocolate Cupcake recipe perfect for anyone you love this Valentine’s Day weekend.   The beets’ earthy taste is perfectly masked by the chocolate but provides the perfect amount of moisture for a delicate cupcake and the 3g of fiber, which is unheard of in a cupcake, will help you stick to just one. Happy Color Your Basket Red, Valentine’s Day, Heart Healthy Month!   Chocolate Beet Cupcakes with Cream Cheese Frosting Active: 35 minTotal: 1.5 hrs   Ingredients: 2 cups diced peeled beets (½ inch, about 2 medium) or 1 can (15 oz.) sliced beets ⅔ cup buttermilk 1 ½ cups white whole wheat flour ½ cup unsweetened cocoa 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 large egg ¼ cup canola or grapeseed oil 1 ¾ cups packed confectioner sugar, divided 2 teaspoons vanilla or almond extract 5 oz reduced fat cream cheese, at room temperature   Instructions: Preheat oven to 350F. Line 12 (½ cup) muffin cups with paper liners. (Hopefully the fresh cut beets can replace this step) Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10-12 minutes. Transfer to a blender. Add buttermilk and puree until smooth.Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners sugar and vanilla or almond into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer to a wire rack and let cool completely. To prepare frosting: combine the remaining ¾ cup confectioners sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. top each cooled cupcake with a generous 1 tablespoon frosting.   12 cupcakes, 1 cupcake each Calories: 221, Fat 8 g (2 g saturated), cholesterol 25 mg, carbs 34 g, total sugars 20 g (added 17g of 20g), protein 5g, fiber 3g, sodium 252 mg, potassium 194 mg 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

28 Day Challenge: Week Two

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here).      This week, the dietitians challenge you to drink more water and to increase your daily fiber intake. First, let’s talk about the importance of staying hydrated and drinking enough fluids. Did you know that the human body is approximately 50% water and humans can only survive a few days without consuming any water? Did you also know that you can get water from drinking it, but you can also get it from foods you eat? Humans get roughly 20% of their daily water intake from the different foods they eat throughout the day. Maintaining good hydration can be hard because each person has different fluid requirements, but the side effects of dehydration are debilitating. For example, studies have found that dehydration can impact cognitive function like concentration, short-term memory and alertness. Also, staying hydrated can also help to keep you regular and prevent constipation. However, determining the right amount of fluids to stay hydrated can be a difficult task and each individual person has different fluid requirements. Fluid status also depends on the temperature, environment, physical activity and health status.   So how do we determine how much fluids we truly need to maintain a healthy life? You’ve probably heard to drink when you’re thirsty and that ensures appropriate hydration. Nine times out of ten, you’re already dehydrated when you start feeling thirsty. What we recommend is trying to drink one 8 oz glass of water every hour. Drinking this frequently meets the problem at the source and prevents any signs or symptoms of dehydration.   We also challenge you to increase how much fiber you eat each day. The current recommendation for total fiber intake is 38 grams for men and 25 grams for women. Fiber is a crucial component for any healthy lifestyle for several reasons. First, fiber is digested much slower than processed grains, and thus is more filling and more likely to keep you full for hours to come. If you're trying to manage your blood sugar levels, a high fiber diet can also help to regulate spikes and drops in blood glucose levels. A high fiber diet has been found to help keep you more regular and reduce transit time from the stomach to the large intestines, which can help lower risk of constipation. Further, research has shown that a diet high in fiber and whole grains can actually help lower the risk of cardiovascular disease through lowering LDL (bad) cholesterol and triglycerides. These are just a FEW of the benefits associated with a high fiber diet!  So this week, focus on drinking zero calorie beverages such as water, sparkling water, coconut water and unsweet teas to help keep you hydrated! Also, don’t forget those high fiber foods like whole grain breads, whole grain tortillas, whole grain pastas, high-fiber bars, beans, legumes, fruits, vegetables and more! Increasing your daily fiber intake can have lasting benefits, especially for those with diabetes or those looking to manage blood sugar levels.    P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing! Enter or share your entry by clicking here. Good luck! Read More

Sparkling Green Tea Lemonade

August is Green Month and stepping out of the produce section and grabbing something off the shelf is a great way to add additional greens to your basket. Today something we're talking about and what you should be looking for is Green Tea! It can be found in the bulk foods section or down the hot beverage aisle. Green tea is primarily made up of polyphenols giving it many beneficial health properties. These polyphenols have significant antioxidant effects in the body, which means this tea can help your body kill cancerous cells and stop harmful growth, aiding in the prevention of many different types of cancer. In population studies, green tea is believed to reduce the risk for cardiovascular disease by reducing atherosclerosis. It has also been observed to raise HDL (good cholesterol) and lower LDL (bad cholesterol). Green tea also increases your metabolism during the day to help you burn a few extra calories. Green Tea alone does not contain any calories and the recipe featured below contains only 40 calories for one 8 oz serving. The recommendation, depending on the brand, is 2-3 cups a day. In addition to the health benefits, Green Tea serves as a good way to stay hydrated during these hot August days! This Sparkling Green Tea Lemonade recipe contains a mixture of electorlytes like calcium, magnesium, sodium and potassium making this the perfect beverage to stay hydrated. As if there aren’t enough benefits already, this beverage is gluten-free, easy on the stomach and an all-around great beverage to keep you hydrated and refreshed!    Sparkling Green Tea Lemonade Ingredients: For the Green Tea: 2 cups water 3 bags green tea 2-3 tbsp sugar, to preference   For the Sparkling Green Tea Lemonade: 1 lemon, juiced 1 1/2 cups sparkling water (unflavored or lemon flavor)    Directions  To make the green tea: 1) Bring water to a boil. 2) Once boiling, remove from heat and add tea bags. 3) Let steep for 5 minutes. 4) Remove tea bags, stir in sugar, and refrigerate for 30 minutes.   To make the sparkling green tea lemonade:  5) Combine green tea, lemon juice, and sparkling water.  6) Pour over ice.   Recipe adapted from GreensChocolate.com  Read More

Earth Day Faves

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.   1. Natural Life Recycled Gift Bags These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.    2. Burt's Bees When it comes to personal care, these natural products are definitely at the top of our list. Made with ingredients such as lavender, honey and cocoa butter, we are proud to have them in our stores.    3. EnviroKidz Rice Bars Our favorite thing about EnviroKidz is that they donate 1% of sales to support endangered species and habitat restoration. All of their products are USDA Certified Organic, Non-GMO Product Verified, Vegetarian and Gluten Free.    4. Natural Life Water Bottles We love these stainless steel, reusable water bottles that will keep your plastic ones out of the landfills. They'll fit perfectly in your Natural Life bags too!   5. Market Street Reusable Bag You can find this and many other designs at your local Market Street. Don't forget to hand them to your sacker and get 5 cents off (per bag)!  6. One Tree Planted Mini Bouquets These mini bouquets will not only help you brighten someone's day, but will also help our planet. With each mini bouquet you buy, one tree will be planted in the United States. Visit our floral department to pick out one (or several) today!  Read More

Gnocchi with Creamy Tomato Sauce and Arugula

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Italian food cravings generally involve pasta. Flat, ribbed, thin, swirly or thick-- it’s hard to get tired of this dried good. There are many pasta shapes and sauces to consider when making this comforting Italian food. What about gnocchi though? This billowy dumpling sometimes gets left out of the mainstream Italian game and that’s unfortunate. Gnocchi are Italian dumplings. My favorite variety is made from a combination of flour and potato. Sometimes cheeses and herbs are included in the ingredients. They are delightful and need to be readily stocked in your pantry because: They take just a COUPLE of minutes to cook. The dumpling are filling and easily dressed (sometimes all it takes is some browned butter and chopped sage leaves). They lend itself to being a more “fancy” meal but are actually easier to prepare than dried pasta (which is hard to believe, but true). One of my favorite ways to eat gnocchi is with homemade tomato sauce, Pecorino Romano and chopped arugula. It is a meal that requires minimal effort for a high end result. To make the sauce, combine crushed tomatoes, diced onion, kosher salt, dried oregano and butter. Once the ingredients have simmered for 15 minutes, add an optional dollop of mascarpone for an extra creamy touch. Meanwhile, add the gnocchi to boiling water. After two minutes, they float to the top. Remove the gnocchi, dump the water and then put the gnocchi back into the pan with the cheese and arugula. Stir. Add the sauce. Stir some more. Now smile. This decadent meal took only minutes to prepare and is now a staple for your kitchen. Shopping for this recipe is just as easy as cooking it. When collecting the ingredients at Market Street you don’t have to wander far. On the way to the produce section to pick up the pre-washed arugula and local Texas onions, snag the mascarpone, pre-grated pecorino romano and gnocchi (it’s tucked between the cured meats and imported cheeses).   Hopefully there’s unsalted butter and kosher salt stocked in your pantry. No biggie if not, a stroll through Market Street is always tasty - you never know what delicious samples there will be to enjoy. On your way to check-out, grab a box of diced tomatoes and then you’re golden. Next time you’re craving Italian, think of gnocchi with creamy tomato sauce and arugula. It’s filling, comforting and fancy. Oh, and don’t forget the crusty bread from the Market Street bakery—it’s kinda the cherry on top.   Gnocchi with Creamy Tomato Sauce and Arugula Author note: Spinach can also be used to substitute the arugula. Be generous with the amount of arugula added to the gnocchi. Parmesan can also be substituted for the Pecorino Romano. Toasted pine nuts are a delicious topper for this meal.   Ingredients:  1 17.5 ounce package of gnocchi 1 28 ounce can of diced tomatoes 1/4 cup diced onions 3 tablespoons unsalted butter 1 teaspoon dried oregano 1 1/2 teaspoon kosher salt 2 tablespoon mascarpone cheese 1/4 cup pecorino romano, grated Organics arugula, chopped   Directions:  1) Bring a medium saucepan of water to boil. 2) Meanwhile, combine the tomatoes, onions, butter, oregano and salt into a saucepan. Bring to a simmer and cook uncovered for 10 minutes. 3) Add the mascarpone to the sauce, and stir. Continue to cook for 5 minutes. 4) Add the gnocchi to the boiling water. Once it floats to the top, remove the gnocchi and set aside in a bowl. 5) Discard the water from the pan and add the gnocchi back into the pan. Add the pecorino and chopped arugula to the gnocchi. Stir. 6) Top with the creamy tomato sauce. Stir and serve warm. Read More

Roasted Turkey

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Roasting a turkey for the first time is a BIG deal. Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project. First off, a turkey is a large piece of meat. Whether you’re a seasoned cook or not, cooking it to perfection is a tricky endeavor because of the size. The size affects thawing time, ease of handling (let’s face it, 16 pounds of anything can be a little cumbersome to pick up, twirl around, brine and stuff), cooking time and ease of carving. The turkey might be the one of the most intimidating items to prepare for the American cook. Second, individuals are in the kitchen increasingly less these days. To automatically jump into the kitchen and whip up a deliciously cooked bird (and multiple side dishes) can be daunting simply for the fact that cooking is something people are not comfortable with. Thanksgiving requires A LOT of time in the kitchen and the turkey is often the center piece. Third, the turkey (and this is my opinion) is probably one of the least eaten pieces of the Thanksgiving spread. While there is ritual involved in the turkey preparation, removal from the oven and carving of the golden turkey, this large bird can be unenjoyable to eat because it is overcooked, under seasoned, etc. etc…. This all goes back to my main point. The turkey, while a nostalgic symbol of American pride and history, is a BIG piece of meat to cook. It can be tricky. Plus when you add in all the other delicious and irresistible side dishes, Thanksgiving can be overwhelming. Today, with the many conveniences of prepared food it has become common for many families (mine included) to allow others to prepare the turkey for you while the side dishes and desserts are prepared at home. I have seen Market Street’s turkeys and they look spectacular and I will say it is very tempting to allow their skilled cooks to tackle this project. Not this year though. This year is YOUR year to make the turkey and make it well. Let me throw a curve ball. Let Market Street prepare the sides (because have you tried their praline sweet potatoes and green been casserole?) this year and let this recipe guide you to a beautifully and easily cooked turkey. I mean, Thanksgiving is about American tradition and cooking a turkey is something more than likely a long line of your family members have done. Let this bird be an homage to family memories in the kitchen. To bypass all the craziness that is grocery shopping around Thanksgiving, you can even let Market Street shop for you. All you need to do is pick it up at the store (OR have it dropped off on your doorstep). The beauty of online shopping with Market Street is that your 15 pound organic turkey will be delivered to your door step along with all the brining ingredients (which I’ve detailed below). Now, take a deep breath. You’ve got this. Market Street’s got this. We’re all here to support you on your big turkey day. Good luck and Happy Thanksgiving. Roasted Turkey   Author note: The first roasted turkey recipe my husband and I ever cooked was Alton Brown’s. His method of roasting is complete and thorough. We have never roasted a turkey any other way. While the brine and stuffing recipe is A Pleasant Little Kitchen’s, the cooking method is 100% Alton Brown’s.   Ingredients for the brine 2 gallons cold water 1 apple juice 1 1/3 cups kosher salt 1 cup brown sugar 2 tablespoons peppercorns 1 tablespoon allspice berries 2 tarragon sprigs 4 thyme sprigs 4 rosemary sprigs 2 garlic cloves, halved 1 onion, halved 1 apples, quartered 2 inch fresh ginger pieces, peeled 1 12-18 pound turkey   Directions 1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature. 2. Remove the turkey from the packaging. If there is anything inside the turkey cavity (neck, giblets, etc.) remove these items as well. 3. Place the turkey in a 32 quart plastic container. Pour the cooled brine over the turkey. 4. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.   Ingredients for the turkey 1 garlic, halved 1 onion, halved 1 apple, quartered 1 tablespoon peppercorns 1 tablespoon allspice berries 2 tarragon branches 3 thyme sprigs 3 rosemary sprigs canola oil   Directions 1. Heat the oven to 500F. 2. Remove the turkey from the brine. Rinse the turkey and pat dry with paper towels. 3. Place the turkey on a large rimmed baking sheet. 4. Sprinkle the peppercorns and allspice berries in the bottom of the turkey cavity. Stuff the cavity with the remaining aromatics. After stuffing the turkey, truss the wings and legs to form a compact shape. This will help with even cooking and makes for a better presentation. 5. Place the turkey on a roasting pan and lather the turkey with canola oil. 6. Roast the turkey at 500F for 30 minutes. 7. After 30 minutes, reduce the oven temperature to 350. 8. Remove the turkey from the oven and insert an oven-safe thermometer into the thickest part of the breast. 9. Return the turkey to the oven and cook until the internal temperature reaches 155F. 10. This will take 2 - 2 1/2 hours, depending on the exact weight of the turkey. 11. Peek at the turkey (without opening the oven) with about 30 minutes to go. If the breast skin is getting too dark, place a double piece of foil over it to shield it from the heat during the remainder of the cooking. 12. Remove the turkey from the oven and allow to cool for at least 20 minutes prior to carving. Read More

Pumpkin Playdough

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!). Ingredients:  3 cups Signature Select white flour 1 1/2 cups salt 1 tablespoon cream of tartar 2 tablespoons pumpkin pie spice 1 teaspoon Signature Select cinnamon 3 cups water 2 tablespoons oil food coloring: 20 drops red, 45 drops yellow   Directions: 1. Combine all ingredients and mix in a saucepan.  Cook over medium heat and stir constantly for about 3 to 5 minutes until it forms into a ball. 2. After ball is formed and and you can no longer stir it (it will get very thick), remove from heat.   3. Remove the dough from the pan and knead well.  You may need to add a small amount of flour to get it to just the right consistency. 4. Cool dough and store in an airtight container.   Recipe adapted from www.artfulhomemaking.com Read More

30 Minute Carnival Jambalaya

A Pleasant Little Grilling Menu

Valentine's Heart Beet Cupcakes

Hatch Green Chile Sliders

28 Day Challenge: Week Two

Sparkling Green Tea Lemonade

Earth Day Faves

Gnocchi with Creamy Tomato Sauce and Arugula

Roasted Turkey

Pumpkin Playdough

10 Information Results For rain fresh water

30 Minute Carnival Jambalaya

A Pleasant Little Grilling Menu

Valentine's Heart Beet Cupcakes

Hatch Green Chile Sliders

28 Day Challenge: Week Two

Sparkling Green Tea Lemonade

Earth Day Faves

Gnocchi with Creamy Tomato Sauce and Arugula

Roasted Turkey

Pumpkin Playdough

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