Market Street

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Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Tags: A Pleasant Little Kitchen

Monday, September 18, 2017 3:17:00 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.

Confession: I regularly feed my children sweet potatoes and never eat them myself.

gasp

I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes …
» Read More
Cinnamon Marshmallow Pumpkin Bake

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

Wednesday, September 27, 2017 12:08:00 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.

Let me check my calendar real fast.

Yep. That's what I thought. This month is....Sepumpkin

It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs.

This pumpkin state of mind is engrained in our …
» 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
Pumpkin Apple Bread Pudding

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected, Apples

Friday, October 7, 2016 3:30:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

You’re joking.

“Nope.”

This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. …
» Read More
Arugula Salad

Tags: market street, APLK, Salad

Friday, January 27, 2017 5:28:00 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.

Do you arugula?

If you don't, I hope I convince you to.

It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most.

Every single week, I grab a …
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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 …
» Read More
Braised Stuffed Onions

Tags: A Pleasant Little Kitchen, Onions, Side Dishes

Thursday, November 14, 2019 10:00:00 AM

BLOG: Braised Onions

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

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

Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until …
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Patriotic Trifle

Tags: A Pleasant Little Kitchen, 4th of july, Dessert

Sunday, July 1, 2018 12:35:00 PM

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

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

Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun.

Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one …
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Pumpkin Panna Cotta

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected

Monday, September 26, 2016 9:30:00 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.

PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - …
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Broiled Eggs with Goat Cheese and Arugula

Tags: market street, A Pleasant Little Kitchen, breakfast

Saturday, December 10, 2016 7:00:00 AM

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

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

My first introduction to baked eggs was from Ina Garten. The ease of the recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation.

It was an addictive …
» Read More

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Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Confession: I regularly feed my children sweet potatoes and never eat them myself. gasp I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes to sweet potatoes, because…confession: I don’t really like sweet potatoes. As a recipe developer, one who loves food and one that encourages people to try new foods, it’s hard to fess up to food dislikes. So I’m just going to tell you now the foods I flat out refuse to eat: peanut butter bananas nuts (except pine nuts) canned artichokes capers green olives And of course, there’s sweet potatoes. However, recently I decided to act on what I frequently tell people to do: Try something new. Eat something you thought you didn’t like. Be open to new food. I felt like it was time to revisit the sweet potato and give it another try. In hopes to enjoy it, I knew the sweet potato needed pizzazz. But what? I needed Market Street. Sometimes all it takes for inspiration is to wander around the grocery store and look for something that sounds good. This is what I did for the great sweet potato revival. I walked the aisles of Market Street (sans kids, because…school) and found what I hoped to find. Delicious inspiration. The potatoes were going to be roasted with thyme, I knew that much. I also knew something green needed to top the roasted veg because a pop of color always helps make a recipe shine. Green onions were my original choice for this topper, but while browsing the fresh produce I saw a little yellow discount sticker on the organic arugula. Mmmmm….chopped arugula to top the potatoes will not only add color, BUT also more of a bite and fresh spice. Plus I could have a few salads this week for lunch. Oh, and did I mention the price drop was also appealing? The dish was well on its way, but it still needed crunch and a bit of acid. I must continue to wander. Aisle after aisle I looked and considered. Oooooooh, balsamic vinegar. The acidic element is now fulfilled. But crunch, what about crunch? During this Market Street treasure hunt I was briefly distracted by chocolate chips in the baking aisle (because…chocolate). This distraction almost felt serendipitous, because while perusing the chocolate chips I spied out of the corner of my eye the only nut I enjoyed eating. Pine nuts. Done and done. Market Street gave me all the inspiration I needed to make a side dish that was going to mark a new phase in my food journey: enjoying sweet potatoes. Once home, the potatoes roasted while the pine nuts toasted and the balsamic vinegar reduced. It was a new way to show my children that yes…mommy does eat her sweet potatoes…just like you should too.   Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze Serves 4 Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.   Ingredients: 7 cups sweet potatoes, peeled and cut into 2 inch pieces 1 1/2 teaspoon extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 10 thyme branches, tied 1/2 cup pine nuts 1 1/2 cups arugula, chopped 2/3 cups balsamic   Directions: 1) Heat oven to 450 degrees. 2) Place the olive oil, salt and red pepper flakes into a large bowl. Stir. 3) Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes. 4) Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted. 5) Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside. 6) Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon. 7) Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm. Read More

Cinnamon Marshmallow Pumpkin Bake

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Let me check my calendar real fast. Yep. That's what I thought. This month is....Sepumpkin It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs. This pumpkin state of mind is engrained in our culture so much that when someone says fall we immediately begin to look for the pumpkins at Market Street--- willing our beloved store to display their beautiful pumpkin varieties for all to see. We begin to scan the aisles for all things pumpkin related: cookies! decorations! bread! mugs! soups! signs! That's why September is basically Sepumpkin for many of us. As someone who has a pumpkin state of mind, I’m grateful for Market Street because it gets the pumpkin frenzy. From the pumpkins outside waiting to greet you when you walk in, to the wonderful displays of pumpkin goods throughout the store, it is evident that Market Street also loves this time of the year. For the home cook there are many options to dive into the world of pumpkin frenzy. From breads to soups to cookies... the ways to cook a pumpkin are endless these days. Pumpkin pie has always been a favorite of mine. Growing up I anticipated my mom’s thanksgiving pumpkin pie with a dollop of cool whip. It was a once-a-year treat that I looked forward to but it was at the end of the pumpkin season, which, to me is sad. This year, I wanted to amp up the pumpkin pie game, give it a twist and serve it at the beginning of the season. No more waiting until Thanksgiving, no more plain pie crust, no more cool whip…instead there will be gingersnaps and marshmallows and cinnamon sugar. It won’t be a pie, but a bake and it will be at the beginning of the season. My friends I give you the Cinnamon Marshmallow Pumpkin Bake to usher in your pumpkin state of mind and to celebrate all things fall.   Cinnamon Marshmallow Pumpkin Bake Author note: When marshmallows bake, they expand and puff up.   Ingredients: 15 ounce can pumpkin - Shop Item Now 1/2 cup brown sugar - Shop Item Now pinch of ground nutmeg - Shop Item Now pinch of kosher salt - Shop Item Now 1/4 teaspoon ground cloves - Shop Item Now 3/4 teaspoon ground cinnamon - Shop Item Now 2 eggs - Shop Item Now 1/2 teaspoon vanilla extract - Shop Item Now 1 cup heavy cream - Shop Item Now zest of 1 orange - Shop Item Now ginger snap pie crust (see recipe below) 5 teaspoons cinnamon sugar (see recipe below) 10 ounce bag of marshmallows (medium-sized) - Shop Item Now   Directions: 1) Set the oven to 425 degrees. 2) In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer. 3) Continue to mix and add the eggs one at a time. 4) Next, add the vanilla extract, half and half and orange zest. Mix well to combine. 5) Pour the spiced pumpkin mixture on top of the ginger snap crust and place into the oven. Bake for 15 minutes at 425 degrees. 6) After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes. 7) Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside. 8) Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the pumpkin mixture. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin mixture. 9) Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).   ginger snap pie crust 3 1/2 cups ginger snaps - Shop Item Now 1 stick and 3 tablespoons unsalted butter, melted - Shop Item Now   1) In a food processor blitz the ginger snaps. 2) While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used). The entire amount of butter may not be used. Use as much butter as needed until the ginger snap crumbs stick together. 3) Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. 4) Place in the freezer for one hour.    cinnamon sugar 3/4 cup sugar - Shop Item Now 1 1/4 teaspoon ground cinnamon - Shop Item Now 1 cinnamon stick (optional) - Shop Item Now   1) Place the sugar and cinnamon into a bowl. Stir to combine. 2) Place the cinnamon stick into the cinnamon sugar. Store in an airtight container. 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

Pumpkin Apple 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. You’re joking. “Nope.” This was one of the first conversations I had with Randy, my then boyfriend now husband, when I saw him make up a monstorrous bowl of cookies and ice cream for the first time. I had never seen such a huge serving. The man loves his sweets like no one I know and it’s slightly comical that he married a woman who avoids desserts on most occasions. The apples don’t fall far from the tree– our children have inherited his love for sweet treats. With each fall season I find myself more in the kitchen baking goodies to feed my people, because of their love for sugary sweets. Their squeals (yes, even Randy’s) of anticipation and excitement fill my heart. With each successful bake, my level of baking confidence rises and I want to do it more. When I develop desserts my children are more interested in it than when I work on savory meals. They want to be a part of the whole process, so I engage them in their interest through questions. While driving to Market Street the questions begin “Mommy is making pumpkin bread this week– what ingredients do I need?” “Pumpkin!” Yes! “Flour! Eggs!” Correct! “Salt!” Right on. “Chips!” Maybe not with this one. “Apple slices.” Ooooooh I like that idea. We walk into the store, greet our friends and start to pick apples. It was if we were in an orchard– the apple selection at Market Street is abundant and bright. Shades of red fill the boxes in front of the produce section. Apples were the perfect addition to the pumpkin bread. When I bake, I like little paws assisting me. There is one rule when cooking with mommy though “if you don’t follow mommy’s instructions, you aren’t allowed to help.” They take this very seriously. It keeps the chaos to a minimum, BUT don’t fool yourselves; it’s messy and it takes more time. Yet these factors don’t outweigh the benefit of having additional help with the pouring and stirring. When cooking together we’re all learning how to work together as a team, and brother and sister are learning how to interact with one another by: taking turns “Eli, it’s Katherine’s turn to add the brown sugar, you added the flour.” sharing “You both get to stir with this spoon.” patience “There’s raw egg in the batter, we have to wait to taste it.” It also harbors an academic environment– math (measuring out ingredients), science (how different ingredients create particular results) and artistic expression (what would you put in the bread?). Kitchen and kids. The two go together. After an afternoon of baking the house smells of cooked pumpkin and apple. It greets Randy as he walks in from work. “Mmmmm. Whatcha making?” Browned Butter Pumpkin Apple Bread. “How about you turn the leftovers into bread pudding?” Oooooooh, I like that idea too. With some kind of sweet sauce on top? I know exactly what to add. Back to Market Street I go to snag some organic cream, pasture-raised eggs and Stonewall Kitchen Dulce de Leche sauce. This is going to be the best Pumpkin Apple Bread Pudding ever. “Don’t forget the ice cream!”   Pumpkin Apple Bread Pudding *Author Note: Be sure to use a smaller baking pan with this recipe. I use a 2.2 quart baking pan. A larger pan (like 9×13) will result in a thin, over-cooked bread pudding that is not as appealing as a thick one. If you cannot find a Dulce de Leche Sauce, your favorite caramel sauce or sweet topping will work.   Ingredients: 1 cup whole milk 1 cup heavy whipping cream 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 teaspoon whole cloves 2 teaspoon vanilla extract 1 cup sugar 3 eggs 1 egg yolk 6 cups Browned Butter Pumpkin Apple Bread (recipe below), cubed Stonewall Kitchen Dulce de Leche sauce    Directions  1) Heat the oven to 350 degrees. 2) Combine the milk, cream, cinnamon, salt, whole cloves, vanilla extract and sugar into a saucepan. Cook over medium-low heat for 15 minutes, stir occasionally. Do not let this mixture boil. 3) Meanwhile, place the eggs and yolk into a large mixing bowl and set aside. 4) Place the bread cubes into a 2.2 quart baking pan (for Browned Butter Pumpkin Apple Bread, see below). 5) Once the milk mixture is heated, strain it into a bowl. Measure out 2 cups of this milk mixture. 6) With the warm milk mixture, temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. (Congrats! You just made a custard.) 7) Pour the custard over the cubed bread, make sure to evenly distribute the liquid. With your hands, gently press down the bread cubes to absorb the custard and work out air bubbles. 8) Place the bread pudding into the oven and bake for 50-55 minutes, or until the custard is set. 9) Drizzle the Dulce de Leche sauce over the bread pudding. Serve warm.   Browned Butter Pumpkin Apple Bread Author note: If you’re running low on time, don’t brown the butter. Melt it in the microwave. The bread will not have the distinctive browned butter flavor, but the result is still delicious. The size of the dices are up to you. I prefer smaller apple bites. Nuts would also be a nice addition to this bread. However, we are a tree-nut free kitchen due to food allergies and I have not experimented with this addition.    Ingredients 2 cups unbleached all-purpose butter 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 teaspoon ground all spice 1 1/2 teaspoon baking soda 1 1/2 sticks of unsalted butter, plus more for coating baking pan 1 15 ounce can pumpkin puree 1/2 cup white sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups apple, finely diced   Directions 1) Heat oven to 350 degrees. 2) Combine flour, cinnamon, kosher salt, all spice and baking soda into a bowl. Set aside. 3) Coat the inside of a bread pan with unsalted butter. Set aside. 4) In four small batches, brown the butter. To brown butter, use a large skillet, and heat the butter over medium heat. Cook until the butter is golden brown. Pour the browned butter into a small bowl and continue this process until the 1 1/2 sticks of butter are browned. Let the butter cool slightly. 5) With a mixer, cream the pureed pumpkin and sugar for 4 minutes. 6) With the mixer still running, add the butter, vanilla and eggs to the pumpkin mixture. 7) In small batches, add the dry ingredients. Continue to mix until all ingredients are well incorporated. 8) Turn off the mixture and add the apples. Stir well. 9) Pour the batter into the buttered bread pan. Place in the oven and cook for 75-85 minutes (or until the bread is cooked all the way through). If the top of the bread begins to look too brown, place a piece of foil on top of it. I usually do this about 50 minutes into the baking process. 10) Serve warm with butter. Read More

Arugula Salad

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Do you arugula? If you don't, I hope I convince you to. It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most. Every single week, I grab a bag from the produce section and keep it in my fridge. This tasty green is a pleasant little pantry staple. Shallots, lemons, cheese, olive oil and balsamic vinegar are also kitchen essentials. It's these basic ingredients that help make meals on the fly doable. That's how one of my most favorite go-to side dishes was created...on the fly. Arugula Salad. The ingredients are nothing fancy, but are always in my pantry. And when combined they turn into "I can't stop eating this" salad. arugula chopped shallots grated parmesan fresh lemon juice olive oil balsamic vinegar kosher salt Toss and serve. If I'm in the mood to add more veggies(and they're readily available), I'll add cucumbers, tomatoes and pine nuts. However, these additions are not necessary. This recipe makes my heart skip a beat because there's little effort for huge reward. The arugula is prewashed, the cheese is already grated and the shallot is the only item needed to be chopped. Didn't pick up pre-grated cheese at Market Street this week? That's okay. It will only take a few minutes to grate your own. No shallot? An onion will work just as well. Run out of balsamic vinegar? No problem. Skip this step or use a red wine vinegar instead. If you prefer spinach over arugula, use it! Folks, this salad is versatile. The purpose of this salad is to remind you that a quick side dish can be delicious AND full of quality ingredients. It doesn't have to be frozen or from a box. Before you head to the store this week make a quick inventory of your kitchen. Is there a green in your fridge? Do you have a versatile vinegar and olive oil? Is there at least two onions and two lemons? Is there quality cheese? If not, add it to your list. When you walk the aisles of the store enjoy the delicious variety of the oils and vinegars, the colors of the produce section and the sea of cheese options. Grab a sample or two as well, there's always something tasty to try at Market Street... and they're always happy to share! So let me rephrase that first question. Do you keep a stocked pantry? You should, and make sure you include arugula.   Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients:  6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions:  1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. 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

Braised Stuffed Onions

BLOG: Braised Onions Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nature provides some of the best vessels to cook with and I want to encourage you to try it out. Pumpkins, peppers, tomatoes and onions—I find joy in stuffing them all with savory goodness and then cooking until well softened and full of flavor.   Recently I have began to hollow out and stuff onions with mushrooms, bacon and rice. Then, these orbs are braised in an herb-infused chicken stock. While this delicacy slowly cooks in the oven, the house warms and the scent wafts through the house.   It’s food bliss. Even now, I’m longing to make this recipe over and over again—especially for Thanksgiving.  Braised Stuff Onions is an aromatic, comforting and beautiful dish that needs to be part of your holiday spread. Besides the deliciousness of this recipe, there are a few other reasons to put it on your festive menu.   Make-Ahead: The onions can be stuffed with the filling up to six hours before cook time. Easy to Reheat: Once cooked, the onions can be stored in the fridge and then gently reheated in the oven to serve again. Market Street and KitchenAid: The onions fit beautifully in the KitchenAid 11-inch fry pan that Market Street is offering through its Rewards Program. With 180 e-stickers this fabulous pan can become a part of your kitchen!   Thanksgiving needs Braised Stuffed Onions. You need Braised Stuffed Onions. It will brighten up the holiday as unique and classic dish—one that will probably be made with each passing year. Happy Thanksgiving and enjoy, my friends.   Braised Stuffed Onions Author note: This recipe is an extension of Richard Olney’s Braised Onions from his cookbook, Simple French Food. I added rice and a few different herbs to the recipe. This recipe makes enough filling for at least 6 onions. 4-6 sweet onions          3 tablespoons unsalted butter  1 cup bacon, cut into 1/4 inch pieces (lardons)  1 teaspoon kosher salt  8-10 sprigs fresh thyme 8 ounces mushrooms, finely chopped 1/4 cup arborio rice 1/4 cup panko breadcrumbs     1 1/2 cups low sodium chicken stock 2 bay leaves, torn in half           Cut a quarter off of the top of each onions (the bottom side should have the dried roots exposed). Peel the onions. Using a melon baller carefully scoop out the onion leaving a double wall of onion. Set aside. Finely chop two cups of the removed onion. Place 2 tablespoons of butter into a medium skillet along with the bacon, 2 cups of chopped onions, salt and 4 branches of thyme. Cook for 15 minutes over medium heat, stirring occasionally. Add 1 tablespoon of butter to the onion mixture and let melt. Add the mushrooms and rice to the mixture and cook for 5 minutes. Stir occasionally.  Remove from the heat and remove the thyme. Stir in the breadcrumbs and pour into a bowl.     Pour chicken stock into the skillet and add the 4 thyme springs and bay leaves. Place back onto the heat. With the onion mixture, stuff the onions 3/4 of the way full, lightly packing the filling with a spoon. Place the stuffed onions into the skillet. Bring the stock to a boil and cover. Place into the oven and let cook for 1 hour, basting the onions 3-4 times during the cooking process. Serve warm.            Read More

Patriotic Trifle

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun. Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one another in a glass serving bowl. This layer of goodness is repeated one more time and then topped with pudding and fresh berries. It is a traditional English dessert that has, well, an American spin. What is so wonderful about this desert is that it shows the colors of our nation’s flag and highlights the beautiful berry produce of summer. It also has the flexibility to be as labor-intensive or as non-labor intensive as you would like. If preferred, all elements can be homemade: pound cake, raspberry jam and pudding (also considered a custard). Or even just one element can be homemade. This is the path I chose when I selected the Grand Marnier pudding to make. I purchased the remaining ingredients from Market Street. Market Street’s Bakery is the perfect place to start to make this Patriotic Trifle. The bakery has a beautiful selection of freshly baked cakes to choose from—all shape, sizes and flavors. Whether you’re looking for a birthday cake, a wedding cake, or a cake for any occasion (like the 4th!) Market Street is going to several have delicious varieties. I snagged a few pound cakes for this dessert because it reminds me of my grandmother and her love of pound cake with fresh summer strawberries. However, an angel food cake would also be a great cake to use for this Patriotic Trifle. For the fruit I grabbed some organic blueberries and then picked up some well-loved Bonne Maman raspberry jam. Pasture-raised eggs, organic cream, a bit of corn starch and I’m on my way to making a complete firecracker of a dessert. (Pro tip: If you even want to skip the homemade Grand Marnier Pudding, which I beg you not to because it is the STAR of this patriotic show, an instant vanilla pudding mix with a splash of Grand Marnier will do the trick!) Turning a traditional English dessert into something Patriotic is the cherry on top to this dessert for this history loving, recipe-developer girl. This trifle is an eye-catching and delicious treat. On first glance, it may appear to be a tremendous dessert to tackle, but the fact is, it is an easy sweet feat. This Fourth of July celebrate With Market Street. Make a red, white and blue dessert that is eye catching, utilizes all of the flavors of summer and has a bit of historical humor. P.S. Keep in mind, if you want to stick with a smaller version of this patriotic dessert, no worries! Just add a scoop of pudding, a slice of raspberry jam-covered pound cake and fresh blueberries into a small serving bowl. Easy peasy.  Patriotic Trifle Serves 10-12 Author note: The laborious task to this dessert is retrieving 10 egg yolks. Give yourself a little bit of grace, I typically go through about 12 eggs before I get my 10 egg yolks. A way to prevent food waste in this situation is to remove your egg whites and egg yolks by using three separate bowls. One bowl is used collect the egg white during the initial separation from the yolk. Place the white into a second bowl (where all the unused whites will be collected and saved for further use) and place the yolk in a third bowl. Using separate bowls when first cracking the eggs helps keep the majority of the whites and yolks free from shells and broken yolks. The egg whites can be easily turned into several things—meringue to top pies, meringue cookies, egg drop soup, egg white omelettes. There are many options.   2 pound cakes, cut into thick slices to fit the interior of the serving bowl (I do this as I’m building the trifle) 1 jar raspberry jam 2 pints blueberries Grand Marnier Pudding, recipe below fresh raspberries, chilled for topping fresh blueberries, chilled for topping powdered sugar, for topping   1) In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of raspberry jam. Top the jam with an even layer of blueberries. Cover the blueberries with a generous layer of pudding. 2) Repeat step one. Finish with a final layer of pound cake slices. 3) At this point, cover the trifle and place in the fridge to chill for at least 3 hours. Place the pudding and berries in the fridge to chill as well. 4) Right before service, remove the trifle from the fridge. Add a final layer of pudding and top with berries. Lightly dust the berries with sifted powdered sugar. Serve immediately.   for the Grand Marnier Pudding 1 cup cream 3 cups whole milk 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 tablespoons Grand Marnier, or favorite orange liqueur 1/4 cup unsalted butter 10 egg yolks 1 cup sugar 1/4 cup cornstarch   1) In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally. 2) Whisk the egg yolks and sugar in a large mixing bowl until combined. vWhisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch. 3) 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. 4) Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 minutes. 5) Strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge. Read More

Pumpkin Panna Cotta

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - good luck and happy entering!   Once upon a fall season, I succumbed to pumpkin fever and bought over 30 pumpkins to decorate my small front porch. It was glorious. I transformed the exterior of my home into the White Family Pumpkin Patch. I chose to abandon my moto of “nothing in excess, everything in moderation” in effort to satisfy my over-pinning, holiday loving heart. Visions of an annual mini “pumpkin patch” floated through my mind.   I will never forget the many photos taken with Katherine amongst the orange and white– dressed up as Olivia the Pig or in one of her cute little toddler dresses. I felt unadulterated joy. There was never a more cute two-year old OR an upset 30 year-old man. Randy did not share my zeal for our pumpkins. In fact, it was quite the opposite. Since that fall four years ago, I still think on that moment of reckless pumpkin frenzy and smile. When the pumpkins start rolling out in storefronts, I go back to that beautiful moment at Market Street when I was so overcome with the variety of pumpkins that I had no choice but to buy them all. Fairy tale! Well that sounds dreamy. Three please. Mini White Baby-Boo! Obviously I have to get some because I have a baby. Cinderella! She’s my favorite Disney princess. Of course I need five. Pie Pumpkin! I’m trying to channel my inner Martha Stewart, so I’ll also grab a few of these too. Unbeknown even to myself, I keep one can of organic pumpkin puree in the pantry all year long in honor of fall. I don’t bake pies. I hardly bake pumpkin bread. So there’s no real reason why I maintain a constant supply of canned pumpkin. But there she is. Every time I open the pantry I feel a glare radiate from this inanimate object. “Choose me!” Finally I did. I made pumpkin panna cotta. There is an ease to cooked cream that I appreciate. Sprinkle gelatin on top of cold whipping cream. Cook gently over medium heat. Add sugar and flavors. Dissolve, strain and chill. 20 minutes of effort creates a rich delicate sweet treat. What’s also nice about this dessert is that there are few ingredients. Organic whipping cream. Gelatin. Sugar. Vanilla. Cinnamon sticks. Cloves. Organic Pumpkin puree. All things I was easily able to pick up in the baking and dairy aisle at Market Street during the beginning of August (Yes! Canned organic pumpkin year round. Your obsession doesn’t have to end!). The pumpkins started to appear again outside of Market Street this past week. Katherine and Eli couldn’t hold back their excitement. The moment they saw the piles of orange they squealed with excitement and begged me to get all the pumpkins. Very tempting, little ones. Maybe I might have to make an annual White Family Pumpkin Patch after all.   Pumpkin Panna Cotta Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping    Directions  1) In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. 2) Place the saucepan on the stovetop. Cook over medium. Stir constantly. 3) Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. 4) Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. 5) Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. 6) Serve cold topped with graham cracker crumbs and whipped cream. Read More

Broiled Eggs with Goat Cheese 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.  My first introduction to baked eggs was from Ina Garten. The ease of the recipe was appealing and the flavors were everything I craved. When I wanted to impress guests at breakfast, I would make her creation. It was an addictive combination of eggs, butter, cream, garlic, fresh herbs and parmesan. French perfection. The more I made this recipe, the more it transformed into my own...as many recipes should in your kitchen as well. To perfect my recipe, I read up on French baked eggs (with the assistance of the hallowed Julia Child). I kept the traditional flavor profile of French shirred eggs of butter and cream but maintained a broiling method like Ina. However I abandoned individual thin gratin dishes for one to two large tart pans and opted for a different flavor profile. Goat cheese, arugula and hot sauce. When it comes to the ingredients for these broiled eggs, the selections available at Market Street are easily accessible and full of variety. From basic to fancy, the options are well-priced and varied. While hot sauce may seem like the cherry on top, it can affect the overall taste of the final dish. These sauces contain different ingredients that yield different flavor profiles. Have fun with what you top these eggs with. The hot sauce selection at Market Street contains some of the most expected varieties: Texas Pete, Louisiana, Tabasco. However, if you focus a little more on the shelf, you will see a vast array of hot sauces. Orange Label Habanero! Wildfire Hot Sauce! Creamy Hatch! There is also my old faithful. The hot sauce that always has a place in my pantry. Cholula. For the first few rounds of testing, I went with Cholula. On the last test I went with Frankie V’s Orange Label Habanero. It did not disappoint. Take a peek at the variety of hot sauces that your Market Street has to offer. With all the flavors combined in one dish, the result is exactly what I crave in my breakfast. Rich. Creamy. Tart. Salty. Spicy. Once the cream and butter are broiled, the eggs quickly go into the pan and are then topped with more ingredients (salt, goat cheese and freshly chopped garlic) to create poignant flavor. Back into the oven to cook the eggs and brown the cheese. Patience is the only thing required. The warmth and aroma float from the oven and it's hard not to get excited. Out of the oven the pan comes for a final touch of freshly chopped arugula and an artistic  splash of hot sauce. Ohh and ahh your way to a fast, delicious and impressive breakfast. Serve with crusty bread, a cup of coffee and a giant smile.    Broiled Eggs with Goat Cheese and Arugula Author note: A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.   Ingredients 3 tablespoons unsalted butter 1/4 cup cream 6 eggs 1/4 teaspoon kosher salt 4 garlic cloves, chopped 1/4 cup crumbled goat cheese 1/2 cup arugula, chopped hot sauce   Instructions 1) Heat the broiler to 500 degrees. 2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese). 3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes. 4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven. 5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg). 6) Top with arugula and hot sauce. Serve warm with crusty bread. Read More

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Cinnamon Marshmallow Pumpkin Bake

Hatch Green Chile Sliders

Pumpkin Apple Bread Pudding

Arugula Salad

Gnocchi with Creamy Tomato Sauce and Arugula

Braised Stuffed Onions

Patriotic Trifle

Pumpkin Panna Cotta

Broiled Eggs with Goat Cheese and Arugula

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Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Cinnamon Marshmallow Pumpkin Bake

Hatch Green Chile Sliders

Pumpkin Apple Bread Pudding

Arugula Salad

Gnocchi with Creamy Tomato Sauce and Arugula

Braised Stuffed Onions

Patriotic Trifle

Pumpkin Panna Cotta

Broiled Eggs with Goat Cheese and Arugula

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