Market Street

31 - 40 of 85 results

Baked Salmon with Garlic and Dijon

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

Wednesday, June 15, 2016 9:30:00 AM

Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty …
» Read More
Corn Frittata

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

Wednesday, June 22, 2016 9:30:00 AM

Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according …
» Read More
Dietitian Spotlight: Cauliflower Fried Rice

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

Friday, December 9, 2016 4:30:00 PM

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season.

Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced …
» Read More
Dietitian Spotlight: Ricotta Flatbread

Tags: market street, Market Street Registered Dietitians, Date Night

Friday, February 10, 2017 9:25:00 AM

Spare the headache of waiting for a table or braving the crowded restaurants - whether it's for girls night or date night, this recipe for Ricotta Flatbread with Pomegranate Salsa is a delicious treat.

It doesn’t require a ton of ingredients or lengthy prep time. Plus, it's packed with many healthy benefits.

The base of this dish is Flatout flatbread which can be found …
» Read More
Almond Crusted French Toast

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

Wednesday, September 7, 2016 9:30:00 AM

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat!

Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant …
» Read More
Our Top 12 Pumpkin Faves

Tags: market street, Pumpkin Perfected, pumpkin

Friday, September 23, 2016 9:30:00 AM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Food Should Taste Good Harvest Pumpkin Chips

5. Birch Benders Pumpkin Spice Pancake Mix

6. Harry & David Pumpkin Butter

7. The Republic of Spice Tea Pumpkin Spice Tea

8. Holidrizzle Boom …
» Read More
Mediterranean Crescent Ring

Tags: healthy, market street, meatless, mediterranean diet, october, recipe, registered dietitians, vegetarian, vegetarian awareness month, vegetarian meals

Wednesday, October 21, 2015 9:30:00 AM

Our last recipe for Vegetarian Awareness month is the Mediterranean Crescent Ring. Filled with spinach, artichokes, olives peppers and of course cheese, it's a delicious and filling way to provide a vegetarian meal for you and your family.

Mediterranean Crescent RingYield: Serves 16 portionsFor the filling:1 (10 oz) package chopped spinach, thawed and water …
» Read More
Apple Pecan Salad

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

Wednesday, August 31, 2016 9:30:00 AM

Labor Day has always seemed like a bookend or exclamation point to the summer. Granted, in Texas, it's still pretty hot but Texans can feel the relief of fall just around the corner.

This salad feels like the perfect dish for Labor Day. The cold, creaminess of the cream cheese and Greek yogurt are a refreshing reminder of the closing summer days while the crisp, tart apples …
» Read More
Pummelo Gluten-Free Crisp

Tags: Market Street Registered Dietitians, market street, Gluten-Free, Color Your Basket, Green Foods, Pummelos, recipes

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

Perhaps you’ve seen this big green monster in our stores and wondered what it was. This is the pummelo fruit which was originally called citrus maximus, for obvious reasons.

It’s a Chinese grapefruit that tastes sweet like a traditional grapefruit but a little less acidic.

When selecting a pummelo choose one that feels heavy for its size - that means it’s …
» Read More
Snickerdoodle Bread Pudding

Tags: A Pleasant Little Kitchen

Friday, December 8, 2017 1:00:00 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.

One of the easiest and versatile recipes to make is a bread pudding. And I’ll let you in on a little secret. Once you master the basic foundation of bread pudding, you’ll never need to use a recipe again.

There are many reasons why I …
» Read More

10 Information Results For stubbs texas butter

Baked Salmon with Garlic and Dijon

  Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty acids, magnesium, phosphorus, copper, and selenium, which is known to have anti-inflammatory properties. Also, the magnesium found in mustard seeds can help lower blood pressure and benefit those with heart issues. Not only does mustard provide multiple health benefits, but it also packs a lot of sharp flavor for very few calories. One tablespoon of mustard is only 5 calories!! Ironically enough, Dijon mustard originated in Dijon, France, and is very different from your typical yellow “American” mustard. Dijon mustard is made with white wine in addition to vinegar which is found in regular mustard.   There are many ways to reduce your risk of cardiovascular disease and making small changes to your diet can have long-term benefits to your health. A few tips to remember are to include a variety of foods such as whole grains, vegetables, fruit, lean poultry and fish, low-fat dairy products, nuts and non-tropical vegetable oils. Foods to limit include saturated fat, trans fat, sodium, red meats and sweets. Because fish is a heart healthy protein option, this recipe is a great choice for those wanting to fight cardiovascular disease. Salmon is not only super tasty but also a great source of omega-3 fatty acids which help prevent your blood from clotting, improving your circulatory system and stabilizing your blood pressure. High blood pressure causes your heart to overwork and can eventually lead to a weakened heart. The American Heart Association recommends eating fish twice a week. Try to make sure your salmon is wild caught and not farm raised. For this recipe we recommend trying the Copper River Salmon! This fish has a season that stretches from May-September with the peak hitting during June. These salmon are top notch in flavor AND health benefits. Get Copper River Salmon while you can!    Baked Salmon with Garlic and Dijon Ingredients: 4 Copper River Salmon portions 2 Tbsp parsley, freshly chopped 3 garlic cloves, pressed or minced ½ Tbsp whole grain Dijon Mustard or Dijon Mustard ½ tsp salt ⅛ tsp ground black pepper ⅛ cup mild olive oil (not extra virgin) 2 Tbsp of fresh lemon juice Lemon slices    Directions 1) Preheat the oven to 450° F. Line a rimmed baking sheet with foil. 2) In a small bowl, mix together the parsley, garlic, Dijon mustard, salt, pepper, cup of olive oil and lemon juice. 3) Lay salmon portions skin side down on foil lined baking sheet. Generously brush all sides of salmon with sauce and top with fresh slices of lemon. 4) Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook or it will be dry.   Adapted from natashaskitchen.com   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em! Read More

Corn Frittata

  Corn is a staple summer vegetable for most families in the south and can be used in many different ways. Corn sometimes gets a bad reputation for being a starchy vegetable, but it actually has some great health benefits! Corn supplies the body with carbohydrates which give your body energy to get you through those hot summer days! Along with carbohydrates, according to the USDA, corn is also a great source of potassium, niacin, and even vitamin A. Depending on your cheese preference, this dish will also provide you with plenty of protein and will help you build strong muscles and bones. Watching your portion sizes is one of many ways to help manage and regulate blood sugar levels, and when the correct amounts of carbohydrates and protein are consumed, your body will get exactly what it needs to perform your daily tasks.   Despite corn being a starchy vegetable, this recipe can be considered diabetes friendly. A frittata is an egg-based dish that can be served as an entree at breakfast, lunch and dinner. With the primary ingredient being eggs, this meal packs a protein punch. Protein is essential for people watching their blood sugar levels because it helps to slow down digestion in the body. Even though this recipe calls for corn, the combination of protein helps to make this a complete dish and even a great option for people with diabetes. The best part though is that you are Coloring your Basket Yellow this June!    Corn Frittata Ingredients: 1 tablespoon olive oil 1 cup chopped red onion (about ½ large onion) 8 large eggs 1 cup shredded (such as Manchego, swiss, cheddar, or queso fresco) ½ cup 2% milk ¼ teaspoon salt ¼ teaspoon ground red pepper 1 cup grilled corn kernels (from approximately 1 and ¼ ears) ½ cup basil, chopped    Directions 1) Preheat oven to 350°. 2) Heat the oil in an ovenproof 10-12-inch pan over medium-high heat. Add the onion and cook for about 6 minutes, until translucent. 3) Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, ground red pepper, corn and basil and whisk again. 4) Pour the egg mixture into the pan with the onions. Cook for 6 minutes over medium-high heat until the edges are set. 5) Transfer the sauté pan to the oven and cook for 15-18 minutes, until the top looks dry and the egg mixture is completely set. Carefully remove from oven, cut into 6 wedges and serve. Leftovers can be kept in the refrigerator for up to 3 days.   Adapted from Frances Largeman-Roth   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em!    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

Dietitian Spotlight: Cauliflower Fried Rice

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season. Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced cauliflower to replace grains in recipes has become more popular and it is a great way to decrease calories while increasing nutrition. In addition to cutting calories, the cauliflower and variety of other vegetables are good sources of fiber which can help keep you feeling full longer, both of which aid in managing weight. With the addition of pineapple, peas, carrots and green onion, you have a very colorful meal that is perfect for this month’s Color Your Basket Rainbow. Adding a variety of fruits and vegetables to your meals is a great way to add fiber and a variety of vitamins and minerals, as each food has its own unique set of nutrients. This recipe is also Paleo friendly, meaning it is dairy free and grain free. If you are looking for a quick and simple intro to Paleo that is friendly to your waistline, then try this recipe below.      Pineapple Paleo Cauliflower Fried Rice GF, Dairy Free, vegetarian option Yields: 3 Prep time: 5 min Cook time: 10 min   Ingredients One small head of cauliflower 1 cup frozen peas and carrots mix 2 eggs, beaten 2 tbsp sesame oil 2 garlic cloves (chopped) 3 tbsp tamari sauce (gluten free) 1/2 cup pineapple (diced). Keep a tbsp or two of juice for later. 2/3 cup chopped green onion red pepper flakes 3 oz gluten free spicy or sweet jerky (beef, turkey, or bison), chopped - optional Black pepper/sea salt to taste   Instructions 1) For the cauliflower rice, just chop into sections with knife first then pulse in food processor or blender a few times until "riced" texture forms. Pulse for 1 or 2 seconds each time. 2) In a small bowl, beat your eggs and set aside. 3) Next heat a medium skillet or wok on medium high heat and add in your cauliflower rice, peas/carrots, sesame oil, eggs, and garlic. Stir around for a 2-3 minutes until coated. 4) Add in your tamari sauce, pineapple, and jerky (if using). Stir fry for another 2 minutes then add your onion last. Place on medium to medium high heat until everything is coated and hot. Add in a few tbsp of pineapple juice if you want it more sweet. 5) Mix again then plate or place in serving bowl. Iif there is any sesame/tamari/pineapple juice left in the skillet or wok, then pour that on top of your bowl before serving. 6) Top with crushed red pepper and black pepper/sea salt to taste if desired.   Calories: 335 Total Fat: 20g (5g saturated) Cholesterol: 140mg Sodium: 700 mg Total Carbs: 22g Fiber: 6g Sugars: 11g Protein: 19g   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Dietitian Spotlight: Ricotta Flatbread

Spare the headache of waiting for a table or braving the crowded restaurants - whether it's for girls night or date night, this recipe for Ricotta Flatbread with Pomegranate Salsa is a delicious treat. It doesn’t require a ton of ingredients or lengthy prep time.  Plus, it's packed with many healthy benefits. The base of this dish is Flatout flatbread which can be found in the deli section at your local Market Street store.  Using a flatbread is a good source of complex carbohydrates. This means it is more likely to keep you feeling full and satisfied long after your dinner is over. Flatbread is also higher in fiber.  Choosing foods high in fiber will help to keep you regular and can maintain blood sugar levels.  It is recommended that men should consume at least 35 grams of fiber and women should consume more than 25 grams. On top of the flatbread sits the reduced-fat ricotta cheese. We're big cheese fans, so we were excited to be able to incorporate a lower fat cheese option that is also high in protein.  This protein combined with a complex carbohydrate (flatbread) will further keep your after-dinner hunger at bay.  Ricotta also has many essential nutrients, such as calcium, vitamin A and vitamin B-12. Add the pomegranate salsa and it's a perfect pairing  Pomegranates give a sweet flavor to balance the savory ricotta cheese and flatbread, while containing additional health benefits.  They are packed with antioxidants that can help to prevent chronic diseases (i.e. diabetes, heart disease, cancer). The benefits do not stop there.  They have high amounts of vitamin C, vitamin K, potassium and provide another great source of fiber.  By themselves, the sweet flavor can also feel like you’re indulging in a dessert without the excess calories, fat and sugar. Have a little fun and spend some quality time together making this recipe! The combination of ingredients will make your taste buds happy, while you reap the health benefits.    Ricotta Flatbread with Pomegranate Salsa Ingredients         ½ cup pomegranate seeds (fresh or frozen)         ½ cup dried, sweetened cranberries; roughly chopped         1 shallot; finely chopped         1 tablespoon olive oil         1 tablespoon balsamic vinegar         1 tablespoon honey         2 tablespoons chopped, fresh parsley         1 tablespoon fresh orange zest strips         Pinch salt         1 Flatout flatbread         8 ounces reduced fat ricotta cheese         ½ cup baby arugula Directions      Place baking stone or sheet pan in oven and heat to 450°F.  Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest, and salt in a bowl.      Place flatbread on baking stone or pan.  Toast until warm and edges are lightly toasted- 5 to 10 minutes.      Spoon ricotta over warm flatbread and spread lightly.  Arrange arugula over ricotta.      Cut into serving pieces.  Top each slice with pomegranate salsa.    This blog was written by Zelle Morefield - a Texas Tech dietetic intern working with us.  She is also completing her Master's degree in Clinical Nutrition through Texas Tech. Read More

Almond Crusted French Toast

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat! Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant sterols, which can help lower your cholesterol. High levels of LDL cholesterol (the “bad” cholesterol) is one of the primary causes of heart disease and eating nuts as part of a heart-healthy diet can lower this type of cholesterol in your blood. Nuts may even improve the health of the lining of your arteries, which can reduce your risk of heart attack and stroke. When following a heart-healthy eating style, it is important to swap out higher fat foods for lower fat versions whenever possible. For example, using skim milk instead of whole milk cuts out about 8 grams of fat per cup! Not quite ready for skim milk? Even switching to 2% or 1% milk can make a significant difference. When shopping for dairy products, choose cheeses that are labeled “part skim” or “reduced fat,” and look for nonfat and low-fat varieties of yogurt. You can even use Greek yogurt in place of eggs and oil in when baking! Our Almond crusted French Toast with Fig Jam is a great heart-healthy breakfast recipe that incorporates almonds and low-fat dairy products!            Almond Crusted French Toast with Fig Jam Ingredients: For the Filling: 3/4 cup part skim ricotta cheese 1/4 cup reduced fat cream cheese, softened zest of 1 orange For the French Toast: ½ cup sliced almond 3 eggs ¾ cup low fat milk splash vanilla pinch salt 8 thick slices of challah or brioche bread 2 tablespoons butter Fig Jam    Directions  1) Whip the ricotta and cream cheese until smooth with an electric mixer. Stir in orange zest. 2) In a shallow wide bowl, whisk together the eggs, milk, vanilla and salt. Spread the almonds out on a plate. 3) Heat a skillet over medium heat. Melt half the butter in the skillet. Dip half the bread slices in the egg mixture, letting it soak in for about five seconds on each side. Place both sides of the bread in the almonds, pressing them into the side. Put the bread in the melted butter and grill until browned, about 2-3 minutes on each side. Melt the rest of the butter in the skillet and repeat with remaining bread slices. 4) Top each slice with a dollop of filling mixture and finish off with a little fig jam. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Our Top 12 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Food Should Taste Good Harvest Pumpkin Chips 5. Birch Benders Pumpkin Spice Pancake Mix 6. Harry & David Pumpkin Butter 7. The Republic of Spice Tea Pumpkin Spice Tea 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Purely Elizabeth Pumpkin Fig Granola 11. Hometown Bagel Pumpkin Spice Bagel Chips 12. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

Mediterranean Crescent Ring

Our last recipe for Vegetarian Awareness month is the Mediterranean Crescent Ring. Filled with spinach, artichokes, olives peppers and of course cheese, it's a delicious and filling way to provide a vegetarian meal for you and your family. Mediterranean Crescent RingYield: Serves 16 portionsFor the filling:1 (10 oz) package chopped spinach, thawed and water squeezed out1 (12 oz) jar marinated artichoke hearts, chopped1 cup shredded mozzarella cheese1/2 cup feta cheese1/2 cup diced roasted red bell pepper1/4 cup finely chopped kalamata olives2 tablespoon pine nuts, lightly toasted1 teaspoon fresh cracked pepper1/2 cup mayonnaise ( I used roasted corn aioli)2 tablespoons fresh chopped sageFor the dough:2 (8 oz) packages of crescent rolls1 egg white, lightly beaten2 tablespoons mozzarella cheesecooking spray1. Heat oven to 375 degrees F2. In a bowl, use a fork to toss together the filling ingredients, in any order. Set aside.3. On a large baking sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle.4. Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring.5. Brush the dough lightly with egg white and sprinkle with mozzarella cheese.6. Bake at 375 degreed F for 20 minutes or until filling is heated through and the crescent dough is browned and toasty. Slice and serve!Cost: $1.29 per serving/ $ 20.73 totalNot including spices, egg white, cheese topping, or cooking sprayRecipe inspired by Ericasrecipes.com Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University.  Read More

Apple Pecan Salad

Labor Day has always seemed like a bookend or exclamation point to the summer. Granted, in Texas, it's still pretty hot but Texans can feel the relief of fall just around the corner. This salad feels like the perfect dish for Labor Day. The cold, creaminess of the cream cheese and Greek yogurt are a refreshing reminder of the closing summer days while the crisp, tart apples and sweet, soft pecans are an enticing "come hither" to fall. If you are in need of a quickly prepared and crowd-pleasing side dish for your Labor Day festivities, then look no further than our Apple Pecan Salad. It’ll be the perfect exclamation point to your day.    Apple Pecan Salad Ingredients: 4 oz. low-fat cream cheese, softened 1 c. Greek yogurt, vanilla 1 tsp. vanilla dash salt ¼ c. sugar  3-4  Granny Smith apples, cored and diced Streusel Topping: 2 T. brown sugar 2 T. pecans chopped    Directions  1) Mix cream cheese and Greek yogurt until smooth and creamy. 2) Add vanilla, sugar and salt. Mix until combined. 3) Toss diced apples with cream mixture. 4) Place in serving bowl. 5) Just before serving sprinkle the top with brown sugar and pecans. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Pummelo Gluten-Free Crisp

  Perhaps you’ve seen this big green monster in our stores and wondered what it was. This is the pummelo fruit which was originally called citrus maximus, for obvious reasons. It’s a Chinese grapefruit that tastes sweet like a traditional grapefruit but a little less acidic. When selecting a pummelo choose one that feels heavy for its size - that means it’s super juicy.   You’ll notice when you cut into it that there is a large rind. Simple peel or spoon out the fruit and enjoy. Its flavor is just as impressive as its size! Now… what to do with it? Well, it is national oat month so how about a delicious pummelo crisp for a warm and filling breakfast (or dessert)?   This simple recipe is perfect for a leisurely morning or can be prepared ahead of time and heated the morning of. For our gluten free friends, if you use certified gluten free oats, you can enjoy it too!   Pummelo Gluten-Free Crisp Ingredients: 1 pummelo 2 tablespoons butter, melted 1 teaspoon almond (or vanilla) extract 1 cup plain 1 minute oats 2 tablespoons cinnamon 1 tsp nutmeg (optional) Ground ginger, to taste (optional)     Instructions: Preheat the oven to 350 F Quarter the pummelo and remove the fruit between each section. Cut into bite size pieces and place on one half of a cookie sheet. Combine the butter, almond extract and oats. Spread on the other half of the cookie sheet. Combine the cinnamon and nutmeg and ginger (if desired). Sprinkle as much or as little as you like over the pummelo and oats. Cook the pummelo and oats for ~10 minutes making sure the oats don’t get too brown. Place the pummelo in a bowl and top with oat mixture. Serve warm! Makes 2-4 servings, depending on the size of the pummelo.   Now we know that the outside is green and the inside is a beautiful pink, but adding a pummelo is still a delicious way to color your basket green this January. These guys are only around during the winter months so don’t miss out. Read More

Snickerdoodle Bread Pudding

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  One of the easiest and versatile recipes to make is a bread pudding. And I’ll let you in on a little secret. Once you master the basic foundation of bread pudding, you’ll never need to use a recipe again. There are many reasons why I enjoy making bread pudding. This recipe can be either sweet or savory. can use fresh or stale bread. can be made the day ahead is easy to reheat for leftovers is one most people are going to enjoy it (let’s face it, you’re never going to satisfy EVERYONE’S cravings) There is a general equation that I follow when making bread pudding: toasted diced bread + flavored custard + 50-60 minute bake time = bread pudding Now this equation can also include accessories depending on whether the bread pudding is sweet or savory. For a sweet pudding the add-ins could be nuts or dried fruit while a savory pudding could include bacon fresh herbs or cheese. A few essential things to remember about the ingredients used in the equation are: 1– quality bread will enhance the overall product. Market Street has a lovely variety of breads from Organic Rustic Italian to Cinnamon Chip to satisfy your bread pudding needs. 2– a robust and flavorful custard will add layers of taste to your bread pudding. The custard (warm milk/cream combined with eggs) is where the overall flavor comes from. Choose pastured eggs with a good yolk. Don’t be afraid to be a little heavy handed with the flavors added (cinnamon, vanilla, herbs). The bread absorbs a lot of this flavor and it’s easy for it to get lost. But wait!! I know you’re super pumped and ready to race over to Market Street to grab all the ingredients to make bread pudding but I haven’t shared the recipe yet. This month, try your hand at Snickerdoodle Bread Pudding. That beloved cookie is now ready to be incorporated into a make-ahead easy to assemble treat. And the accessory to this sweet treat is homemade caramel sauce. But don’t worry if making caramel doesn’t sound appealing, just grab your favorite brand and get baking! NOW you can bolt over to Market Street and grab a few loaves of freshly baked bread and quality ingredients to bake your new favorite dessert. Snickerdoodle Bread Pudding Serves: 6-8   6 cups challah bread, crusts removed and diced into 1 inch cubes 2 cups half and half 1/2 cup heavy cream 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cinnamon stick 3/4 cup sugar 4 eggs streusel (recipe below) caramel sauce (recipe below)   1. Heat the oven to 350 degrees. 2. Place the bread on a rimmed baking sheet and toast for 8-10 minutes. 3. Remove from the oven and let cool. 4. Meanwhile, in a small sauce pan combine the half and half, cream, ground cinnamon, vanilla extract and cinnamon stick. Warm on low heat for 15 minutes. 5. Place the eggs and sugar into a medium sized bowl. Whisk well to combine. 6. Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard. 7. Place the bread into a 9x9 baking pan. Pour the custard over the bread. Be sure the tops of the challah are coated. 8. Place into the oven and cook for 15 minutes. 9. After 15 minutes, open the oven and add the streusel evenly on top of the bread pudding (you will not have to use all of it, just enough to lightly dust the top). 10. Close the oven door and increase the heat to 375 degrees. Bake for another 25-30 minutes, or until the bread pudding is cooked through. 11. Serve warm topped with caramel.   for the streusel 1/4 cup cinnamon sugar (click here for recipe) 1/2 cup brown sugar 1/2 stick unsalted butter, cut into small cubes   1. Place the sugar and butter into a bowl. With your fingers combine until the sugar and butter are well mixed.   for the caramel sauce 1/4 teaspoon cream of tartar 1 1/2 cups sugar 6 tablespoons water 6 tablespoons unsalted butter, cut into small cubes 3/4 cup cream 1 teaspoon kosher salt   1. Add 3/4 cup of sugar, cream of tartar and water into a small saucepan. Cook over medium heat for six minutes, or until the sugar is dissolved. 2. Add the remaining 3/4 cups of sugar to the sauce pan and increase the heat to high. Stir well. Bring to a boil and continue to cook for an additional 7-8 minutes, or until the sugar is a golden amber color. Stir occasionally. 3. Remove from the heat and add the butter, stirring constantly. Slowly add the cream in about 4-5 batches. Stirring constantly. 4. Add the salt and stir to incorporate. 5. Let cool for 5 minutes. Serve warm or at room temperature. 6. Store up to 3-4 weeks.     Read More

Baked Salmon with Garlic and Dijon

Corn Frittata

Dietitian Spotlight: Cauliflower Fried Rice

Dietitian Spotlight: Ricotta Flatbread

Almond Crusted French Toast

Our Top 12 Pumpkin Faves

Mediterranean Crescent Ring

Apple Pecan Salad

Pummelo Gluten-Free Crisp

Snickerdoodle Bread Pudding

10 Information Results For stubbs texas butter

Baked Salmon with Garlic and Dijon

Corn Frittata

Dietitian Spotlight: Cauliflower Fried Rice

Dietitian Spotlight: Ricotta Flatbread

Almond Crusted French Toast

Our Top 12 Pumpkin Faves

Mediterranean Crescent Ring

Apple Pecan Salad

Pummelo Gluten-Free Crisp

Snickerdoodle Bread Pudding

Company Information

Guest Services

Resources