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Dietitian Spotlight: Grilled Pork Chops and Peaches

Tags: Market Street Registered Dietitians, market street, Build A Better Meal

Monday, July 24, 2017 1:52:00 PM

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe!

Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. …
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Dietitian Spotlight: Potato Sausage Soup

Tags: market street, Market Street Registered Dietitians, soup

Tuesday, October 3, 2017 4:49:41 PM

October is one of the best months of the year. The weather is cool, the leaves are changing and fall flavors are everywhere. One of our favorite parts about fall is enjoying a warm and filling soup for dinner, like this hearty Potato Sausage Soup. The best part about soups is that you can start them in the morning and cook them all day in a slow cooker so all you have to do when …
» Read More
Dietitian Spotlight: Spinach Feta Rice Salad with Chicken Sausage

Tags: market street, Market Street Registered Dietitians, Food Allergies, Diabetes Friendly, Side Dishes

Monday, November 20, 2017 11:49:00 AM

If you have a food allergy, eating out or going to dinner with family and friends can be a bit stressful. Did the person that prepared the food really make sure that the dish did not come in contact with something I’m allergic to? What if they didn’t even know? While these situations can be risky, a fool-proof solution would be to volunteer to bring your own dish. The salad …
» Read More
Dietitian Spotlight: Butternut Squash Taco Salad

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, December 8, 2017 12:03:00 PM

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary.

This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. …
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A Pleasant Little Rotisserie Chicken Menu

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 PM

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

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

It’s a question I often hear, and one that I always have an answer for:

“What types of dinners can I make from a rotisserie chicken from the grocery store?”

My response is always the same:

You can make SO many meals at all kinds of …
» Read More
A Pleasant Little Christmas Morning

Tags: A Pleasant Little Kitchen, Christmas

Tuesday, December 19, 2017 11:36:00 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.

It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless.

Santa’s cookies are half-eaten and out of …
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A Pleasant Little Easter Menu

Tags: APLK, Easter, market street

Wednesday, April 12, 2017 2:48:00 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.

Spring is here and Easter is upon us. If an Easter ham is not in your rotation of holiday dining consider another route: roasted chicken.

The beauty of this protein as the main dish is that it's easy to prepare and if done properly can …
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Pumpkin in Unexpected Places

Tags: easy dinner, pumpkin, pumpkin pasta, market street, registered dietitians

Wednesday, September 30, 2015 9:30:00 AM

October brings about thoughts of cooler weather, falling leaves, and of course, pumpkins!

Pumpkins can be a favorite of dietitians due to the high amount of vitamin A and fiber in a small amount of calories. From a botanical point of view, pumpkins are a fruit since it’s the part of the plant that develops from a flower and contains seeds. From a cooking point of …
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Color Your Basket with Eggplant Quesadillas

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

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

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

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Purple, gluten free

Wednesday, March 16, 2016 9:30:00 AM

People traditionally don’t think of nachos as something that is considered healthy, but we are always looking for ways to make things more nutritious for you and this is no exception to that rule. This recipe combines the delicious flavors of nachos, fish, cheese and mangos. Sounds good, right?

Normally people steer away from blue colored items …
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10 Information Results For cooking classes

Dietitian Spotlight: Grilled Pork Chops and Peaches

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe! Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. This grilled pork chop and peaches recipe is simple, scrumptious and so summer-y. Pork chops are a great summer dinner protein because they take mere minutes to prepare. It’s fairly difficult to mess up pork chops and they are the perfect canvas for any sauce or coating. Rice is also a simple, naturally gluten free side dish that cooks up with little effort. A rice cooker takes away any difficulty at all. For this recipe, Texmati steals the show as a filling and flavorful foundation. The cooked peach sauce with the hints of thyme completely sets this dinner apart because each bite is subtly sweet from the peaches and honey and then delightfully savory from the chicken broth and fresh thyme. It’ll be a family favorite for sure. Fire up the grill and enjoy the sweet (and savory) taste of summer with this Grilled Pork Chops and Peaches Dinner. We won’t blame you if you lick the plate.    Grilled Pork Chops and Peaches    Ingredients 2 tsp olive oil 4 pork chops, boneless or bone in Salt and pepper 2 Tbsp. shallots, thinly sliced 2 tsp, fresh thyme, chopped 2 peaches, cut into 8 wedges 1 cup low sodium chicken broth 2 tsp. honey 2 tsp. butter 1 cup Texmati Rice   Directions 1. Heat a large skillet over medium-high heat and preheat the grill. While heating, season pork chops with salt and pepper. 2. Prepare rice according to package. While rice is cooking, grill pork chops until they easily release from the grill about 4 minutes. Flip and cook for another 3 minutes. Remove the chops and set aside in a warm place. 3. Meanwhile, in the skillet, add shallots, thyme and peaches and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. 4. Spoon peaches and sauce over the chops and serve over rice. Read More

Dietitian Spotlight: Potato Sausage Soup

October is one of the best months of the year. The weather is cool, the leaves are changing and fall flavors are everywhere. One of our favorite parts about fall is enjoying a warm and filling soup for dinner, like this hearty Potato Sausage Soup. The best part about soups is that you can start them in the morning and cook them all day in a slow cooker so all you have to do when you get home is enjoy it. Slow cookers are fantastic for all the crazy, hectic fall nights when cooking is the last thing you want or have time to do. This recipe is so easy! All you have to do is cook the onions and sausage until browned and then throw all the other ingredients in the slow cooker with them and cook on low for 6-8 hours. This lets you get everything ready in the morning, toss it in and head on to work or the rest of your day. That means you’ll have more time to scrounge up a Halloween costume for your kids, help with homework or just to enjoy a little more down time in your evening.  Hearty and good for you? Yes, really! The white beans bulk up the soup and provide filling fiber as well as some plant-based protein. Canned tomatoes (a pantry-staple in any kitchen) actually have great nutrition. The heating process during canning actually causes the Lycopene content to increase, so don’t pass them up on your next shopping trip. This recipe is hearty, healthy and definitely time-saving. Let us help you Build a Better Meal and check planning dinner off your to-do list, because we’ve got that covered.   Potato Sausage Soup   Ingredients: • 1 Tbsp extra virgin olive oil • 1 small yellow onion diced • 1 pound Italian sausage • 2 potatoes, cubed • 2 stalks celery diced • 1 carrot diced • 1-15 oz can diced tomatoes, with liquid • 1 15 oz can white beans, with liquid • 4.5 cups vegetable or chicken broth • 1 tsp parsley   Directions: 1. In a saute pan, heat the olive oil over medium heat. Add the onions and cook until soft. 2. Next, add the sausage and cook until browned. Drain. 3. Add the sausage and onion mixture and remaining ingredients to the slow cooker. Set on low for 6-8 hours, or high for 4-6 hours. The potatoes should be soft. Serve warm and garnish with parsley as desired. Read More

Dietitian Spotlight: Spinach Feta Rice Salad with Chicken Sausage

If you have a food allergy, eating out or going to dinner with family and friends can be a bit stressful. Did the person that prepared the food really make sure that the dish did not come in contact with something I’m allergic to? What if they didn’t even know? While these situations can be risky, a fool-proof solution would be to volunteer to bring your own dish. The salad below would be the perfect dish to bring as a Thanksgiving side or to your next dinner party with friends! This salad is loaded with plenty of nutrients that are both tasty and fulfilling. The whole grains from the rice add fiber which helps you feel full and energized. Mixing in veggies helps decrease the amount of carbs while providing a variety of textures and plenty of vitamins and minerals. It also makes the meal diabetic friendly - November is National Diabetes Month, after all. Lastly, the protein in the chicken sausage makes this a hearty meal suitable for any occasion. To calm your nerves, this recipe excludes eggs, peanuts, tree nuts, shellfish, fish and wheat, which are 6 out of the 8 most common allergens found in food. And for a dairy free option, just omit the feta cheese! So, go ahead and try this out and head on to your next party worry-free.  Spinach Feta Rice Salad with Chicken Sausage   Ingredients: • 1 package Open Nature Italian Chicken Sausage (fully cooked) • 3/4 cup uncooked brown rice • 2 cups fresh spinach, sliced • 1 cup chopped cucumber • 1 medium red sweet pepper, chopped • Wishbone Garlic-Herb Vinaigrette • 1/4 cup crumbled reduced-fat feta cheese   Directions: 1. Cut sausages in half lengthwise. Thinly slice sausage halves crosswise. Cook rice according to package directions, omitting any added salt and adding the sausage during the last 3 minutes of cooking. Let rice cool about 15 minutes. 2. Stir in spinach, cucumber, and pepper. Drizzle with Garlic-Herb Vinaigrette. Toss to coat. 3. To serve, divide salad among four serving plates. Sprinkle with feta cheese.   Servings Per Recipe: 4 PER SERVING: 357 cal., 15 g total fat (4 g sat. fat), 70 mg chol., 596 mg sodium, 35 g carb. (3 g fiber, 6 g sugars), 20 g pro. Read More

Dietitian Spotlight: Butternut Squash Taco Salad

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary. This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. Your family won’t even know they’re eating healthy once you add the shredded cheese on top! Butternut squash is a winter vegetable that creates a beautiful golden-colored dish. It’s loaded with vitamins A and C, which are important for fighting those pesky colds that pop up this time of year. Intimidated by the thought of trying to cut open a butternut squash? No need to stress! Pick up a container of pre-cut, fresh squash from the produce department and the work is done. Try using blue corn tortilla chips for extra nutrition as well as a pop of color. The blue corn adds more antioxidant power compared to regular yellow corn. All of the ingredients in this salad combine to make a festive, but nutritious holiday treat!   Butternut Squash Taco Salad   Ingredients: • 2 cups Fresh Cut butternut squash • 1 tbsp. olive oil • 1 cup Market Street's fresh cut onion • 1 cup Market Street's fresh cut bell peppers • 1 can low sodium black beans, drained and rinsed • 1/4 tsp. chili powder • 1/4 tsp. Paprika • 1/4 tsp. Cumin • Salt, to taste • Pepper, to taste • Blue corn tortilla chips • 1 cup shredded cheese • 4 cups fresh spinach   Directions: 1. Place fresh cut squash in a microwave safe bowl with about 1 inch of water. Microwave on high for 9-10 minutes, or until tender when pricked with a fork. When tender, mash with a potato masher. 2. While the squash is cooking, heat a skillet with 1 tbsp. olive oil. Saute the onion and bell pepper until they begin to soften. (It may help to cover the skillet while sauteing.) Add black beans and spices. Cook for 1-2 more minutes. Add in the mashed squash and mix well. 3. In four bowls, put a handful of tortilla chips, a handful of spinach, and a scoop of bean and squash mixture (3/4-1 cup). Top with shredded cheese (about 1/4 cup). Optional: Top with sour cream/ plain Greek yogurt. Tip: Add in leftover holiday ham or turkey for more protein. Read More

A Pleasant Little Rotisserie Chicken 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.  It’s a question I often hear, and one that I always have an answer for: “What types of dinners can I make from a rotisserie chicken from the grocery store?” My response is always the same: You can make SO many meals at all kinds of skill level. Soups! Lasagnas! Pizza! Salads! Taquitos! Typically the question is two part though… what can I make from a rotisserie chicken and what can I make from a rotisserie chicken that is weeknight friendly (and let’s face it makes for great leftovers for the rest of the week). My answer never changes. You can make SO many meals that are weeknight friendly from a rotisserie chicken. From that point on the conversation varies depending on the person’s time availability, level of cooking skills and food preferences. I tend to always insert one piece of advice though. Get the rotisserie chicken from Market Street. It’s never dried out and there is a wonderful variety of seasoned rotisserie chickens that are nice to choose from that help enhance the flavors of the meal. Lemon Pepper! Simply Seasoned! Garlic! Southwest! Market Street knows how to cook a chicken. Now, not knowing your particular level of cooking, food preferences and time available in the kitchen I want to share with you some of my favorite recipes that I enjoy making with a rotisserie chicken: Linguini with Tomatoes and Chicken | weeknight | time in the kitchen: minimal Hatch Chile Chicken Lasagna | weekend | time in the kitchen: more than average Chicken Salad with Whole Grain Mustard and Thyme | weeknight | time in the kitchen: minimal Chicken Red Pepper Soup | weeknight | time in the kitchen: average One thing that all of these recipes have in common is that they make enough leftovers for the following night (or for lunch the next day). Now, add a few of these recipes to your menu this week and pop over to Market Street to pick up a rotisserie chicken--or two, because they are the best in the city. Linguini with Chicken, Tomatoes and Garlic Oil Author note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.    Ingredients 1/4 cup extra-virgin olive oil 1 small shallot, roughly chopped 5 garlic cloves, crushed pinch of red pepper flakes (optional) 1 cup small tomatoes, halved (or larger tomatoes, diced) 1/4 tsp kosher salt 1 cup rotisserie chicken 1/4 cup pasta water 1/2 cup grated Pecorino Romano (or Parmesan) handful of linguine noodles (enough for 2 to 3 servings) lemon zest kosher salt   Directions 1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package's directions and reserve ¼ cup of pasta water. 2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning. 3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes. 4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through. 5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil. 6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.   Hatch Chile Chicken Lasagna Author note: For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.   for the lasagna Ingredients Hatch chile tomato sauce (recipe below) Hatch-lime chicken (recipe below) béchamel (recipe below) lasagna noodles, cooked 1/2 cup parmesan cheese, grated 1/2 cup fontina cheese, grated 2 cups of mozzarella, grated 1 cup cilantro (and more for topping), chopped lime wedges for serving   Directions 1. Heat the oven to 350 degrees 2. In a 9x13 baking dish add a thin layer of tomato sauce. 3. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). 4. Evenly spread a layer of béchamel on top of the pasta. 5. Add a layer of Hatch-lime chicken on top of the béchamel. 6. Sprinkle a layer of cilantro on top of the béchamel. 7. Evenly distribute a portion of the cheeses on top of the cilantro. 8. Finish with a layer of Hatch tomato sauce. 9. Repeat all steps beginning with step number 2. 10. Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella. 11. Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes. 12. Top with chopped cilantro and serve with lime wedges.   for the Hatch chile tomato sauce Ingredients 28 ounces crushed tomatoes 1 teaspoon cumin 1 teaspoon kosher salt 4 tablespoons unsalted butter 1 cup roasted Hatch green chiles, chopped (skins and seeds removed) 2 garlic cloves, crushed 1/2 onion   Directions 1. Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.   for the Hatch-lime chicken Ingredients 4 cups rotisserie chicken, chopped 1 1/2 cups Hatch green chiles, chopped (skins and seeds removed) 1 jalapeno, stem removed, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 1/2 teaspoon ground cumin juice of 1 lime   Directions 1. Place all ingredients into a bowl. Stir well to incorporate. Set aside.   for the béchamel Ingredients 3 tablespoons unsalted butter 3 tablespoons flour 2 cups whole milk, warmed 3/4 cups Hatch green chiles, chopped (skin and seeds removed) pinch of cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt   Directions 1. In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden. 2. Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning. 3. Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.   Chicken Salad with Whole Grain Mustard and Thyme Ingredients 4 cups rotisserie chicken, cut into bite sized chunks 1/2 cup red onion, diced 2 teaspoons fresh thyme 2 tablespoons whole grain mustard 1/3 cup toasted pine nuts (toasted optional) 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt   Directions 1. Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.   Chicken Red Pepper Soup Serves 6-8 Author note: The addition of cornmeal makes this soup heartier than your average soup. While this soup may appear to be spicy, it has only a low heat element. This soup is a perfect make-ahead meal because it reheats nicely. If you prefer a meatless soup, omit the chicken and top with a runny egg.    Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno or serrano, seeded and quartered 1 garlic clove, quartered 1 4 ounce can hatch green chiles 1 small yellow onion, quartered 1 green bell pepper, seeded and quartered 2 red bell peppers, seeded 1 14 ounce can unsalted diced tomatoes 2 ¼ teaspoons kosher salt ½ teaspoon oregano 2 teaspoons cumin 2 teaspoons chili powder 1 bay leaf 6 cups low-sodium chicken stock 2/3 cup cornmeal 3 cups rotisserie chicken, shredded and chopped cilantro, chopped, for topping plain yogurt, sour cream or for topping lime wedges, for topping   Directions 1. Place the olive oil in a large pan and bring to medium-high heat. 2. Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. 3. Add the pureed vegetables to the heated oil and cook for 10 minutes. 4. While the vegetables cook, seed and dice the remaining red bell pepper. 5. Add the diced bell pepper to the pureed vegetables and cook until tender (about 3 minutes) 6. Next add the tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pureed vegetables. Simmer for 10 minutes. 7. Add the chicken stock, bring to a boil and boil for 10 minutes. 8. Remove 2 cups of the soup to a large bowl. Slowly whisk in the cornmeal into the hot soup, whisk well. 9. Slowly whisk the cornmeal mixture back into the soup. Whisk the soup until the soup is smooth and there are no cornmeal clumps. 10. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. 11. With 10 minutes remaining, place the shredded chicken into the soup and heat through. 12. Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm. Read More

A Pleasant Little Christmas Morning

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 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless. Santa’s cookies are half-eaten and out of the corner of your eye you see the youngest child eye the dessert like he’s about to devour it. Your oldest child keeps trying to open up the remaining presents (that are intended for extended family) under the tree because, why not? You’ve got two options. Pour a bowl of cereal and turn on a Christmas movie and pretend like it’s any other day OR bring the family into the kitchen for a post-present kitchen celebration. I hope you choose option two. Let Market Street help you with a menu and the best ingredients that all your little elves (big or small) will enjoy creating AND eating. Hot Chocolate with Marshmallows Winter Citrus Salad Chocolate Pancakes with Peppermint Whipped Cream Baked Eggs with Crusty Bread Hot Chocolate with Vanilla Marshmallows This recipe will require a little bit of prep work. However if time is short, grab some Organics Cocoa Mix and Dandies All Natural Vanilla Marshmallows from Market Street.   Ingredients chocolate syrup (recipe below) whole milk pinch of kosher salt homemade marshmallows (recipe below)   Directions 1) Place the whole milk and chocolate syrup into a saucepan. Stir well to combine. 2) Warm over low heat until syrup is incorporated with chocolate. Add a pinch of salt and stir. 3) Serve warm with homemade marshmallows   for the chocolate syrup Ingredients 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   Directions 1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.   for the vanilla marshmallows Author note: Store the marshmallows in an air tight container for up to three weeks. A candy thermometer is required for this recipe.  Also, a hand held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 2 teaspoons vanilla extract 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1) In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2) Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3) Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4) With one minute remaining add in the vanilla extract. Whisk until fully incorporated. 5) Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6) Spray the inside of a 13×9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan.Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 7) Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 8) Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1) Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2) Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3) Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4) Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container. Winter Citrus Salad This salad is colorful, simple and healthy. It also can be made a night ahead so when it’s time to start breakfasting there will be something ready to nibble. There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.   Ingredients Oranges Grapefruit Mandarins Tangerines Lemon Limes pomelos (if available) honey lime dressing (recipe below)   Directions 1) Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing. 2) Serve chilled or at room temperature.   for the Honey Lime Dressing Ingredients 2 tablespoons honey juice of 1/2 a lime zest of 1 lemon pinch salt 2 tablespoons fresh mint leaves, finely chopped   Directions 1) Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature. Mini Peppermint Pancake Muffins These mini peppermint pancake muffins will feel like a Christmas morning treat when you bake them up alongside your loved ones. Be sure to pick-up your favorite brand of pancake mix from Market Street (I prefer Stonewall) to make these lovelies. Don’t forget the toppings too-- it might be the best part!   Author note: To make these mini pancake muffins a bit more “minty” add a drop of peppermint extract to the batter.   Ingredients 3/4 cup candy canes, crushed (about 7-8 candy canes) 2 cups pancake batter (use your favorite mix) cooking spray chocolate syrup, for topping maple syrup, for topping whipped cream, for topping sprinkles, for topping   Directions 1) Heat the oven to 400 degrees. 2) Add the crushed candy canes to the pancake batter. Mix well. 3) Coat mini muffin tins with cooking spray. Fill the tins about 2/3 of the way. 4) Place in the oven and bake for 11-12 minutes, or until golden on the edges. Broiled Eggs with Garlic and Goat Cheese Every sweet bite deserves a salty one as well. Speak to your savory breakfast eater with a tantalizing batch of baked pasture raised eggs and toasted crusty bread made fresh from the Market Street bakery. 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   Directions 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

A Pleasant Little Easter 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.  Spring is here and Easter is upon us. If an Easter ham is not in your rotation of holiday dining consider another route: roasted chicken. The beauty of this protein as the main dish is that it's easy to prepare and if done properly can be a work of art. I like to pick up my chicken from the butcher at Market Street. There’s always a conversation to be had and it’s one I look forward to. When I shop, I like to engage those who work with the food I’m about serve my family. After our conversation dies down, I select the chicken and the butcher pulls it out of the glass case, wraps it in brown paper and hands it to me with a smile. The customer service is genuine at Market Street and it makes the grocery shopping experience a happy one--which factors into making the entire cooking experience pleasant. This menu is inspired by the Easters I grew up with: fried chicken, cucumbers in vinegar, a quick salad with homemade ranch, buttered rolls and family time. For our family, time with each other was the most important element of our Easter celebration. There was no set start time, family rolled in as church was let out. No one could change clothes until all pictures were taken in our Easter finest. The goal was to be together and celebrate love. The air was crisp and always a bit windy on those Sundays. There was nothing like an Easter afternoon spent at my grandparents’ house.  Looking back, I realize how magical it was. The boundaries of holiday tradition are less rigid in the spring than in the winter---embrace this. An Easter meal should be laid back, one that can be prepared easily and without fuss. This menu is exactly that. I know that my shopping experience at Market Street will be exactly what I expect. Fresh organic vegetables, organic chicken, local dinner rolls, assortment of quality chocolate and customer service like none other---all of which will make Sunday’s preparation full of quality time with the ones I love. A Pleasant Little Easter Menu Iced Tea with Lemons Cucumbers and Onions in Vinegar Browned Butter Asparagus Grits RoRo Dinn-A-Rolls (available in the freezer section) Garlic Lemon Rosemary Roasted Chicken Fresh Berries and Chocolate   Recipes:    Cucumbers and Onions in Vinegar Author note: This recipe is near to my heart. It takes me back to my grandparents table where a bowl of vinegar with cucumbers and onions were a common occurrence.   Ingredients:  1 hot house cucumber, peeled and thinly sliced 6-8 radishes, ends trimmed and thinly sliced ½ of 1 onion, thinly sliced 1 cup white vinegar (I use a blend of white wine and distilled white) ½ teaspoon kosher salt   Directions:  1) Combine all ingredients into a bowl and let soak one hour before serving. Serve chilled or at room temperature.   Browned Butter Asparagus Author note: This recipe takes about 10 minutes to cook. It’s perfect for a weeknight side dish. I typically chop my vegetables while the butter is browning. This recipe is easily halved for a smaller serving size. Feel free to reduce the amount or omit the red pepper flakes if a spicy flavor is not desired.   Ingredients: 3 tablespoons unsalted butter 2 12 ounce bundles of asparagus (ends trimmed), chopped into 1 inch pieces 2 shallots, halved and thinly sliced 1 teaspoon kosher salt 1 teaspoon red pepper flakes 2 teaspoon red wine vinegar zest of 2 lemons   Directions: 1) In a medium-sized skillet, brown the butter (melt butter on medium heat, and continue to cook until it’s golden brown), about 4 to 5 minutes. 2) Add the shallots, asparagus, salt and red pepper. Stir well to combine. Cook for 4-5 minutes, or until the asparagus is cooked to the desired consistency. Stir once or twice. 3) Add the red wine vinegar and reduce for 30 seconds. 4) Remove from the heat, add lemon zest and stir to incorporate. Serve warm or at room temperature.   Grits  Author note: The method of preparation of grits comes from Sean Brock’s cookbook Heritage.  The measurements of salt, lemon juice and butter have been adjusted to my own preference. There is no cheese in these grits, however, white cheddar or gruyere would be an excellent addition.   Ingredients: 2 cups grits 8 cups water 2 teaspoon kosher salt 2 teaspoon fresh lemon juice 2 tablespoons unsalted butter   Directions: 1) Place the grits and water in a large pan. Cover and let sit overnight, or at least up to 6 hours. 2) Skim the surface and remove the hulls and chaff that have floated to the top. Be sure to not disturb the water too much. 3) Pour the grits and its water into a large pan, enough to allow the grits to double in size. Place the pan on the stovetop. Bring to a rapid boil, and stir constantly. Once it boils and water has turned opaque. Cover and remove from the heat. Let rest for 10 minutes. 4) Place the grits back on the stovetop and cook over low heat, stirring frequently. Cook for about an hour, or until the grits are tender. 5) Add salt, lemon juice and butter, stir well. 6) Serve warm   Garlic Lemon Rosemary Roasted Chicken  Author note: There are several ways to roast a chicken and many opinions on what is the correct way. This recipe is basic in all ways. There are no tricks or special flavors. I roast a chicken every week using these ingredients because they are reliable and already in my pantry. Please note that extra-virgin olive oil is used to coat the chicken. I choose to use this oil because of my child who has a cow’s milk intolerance. Feel free to use 3 tablespoons of unsalted butter (brought to room temperature) in place of the oil. It will add a tastier and more browned crust. The amount of salt used also varies. Adjust the salt according to how large of a bird you are using. Also, purchase the chicken from the butcher and ask the butcher to remove the insides of the chicken (normally in a little bag) and truss (tie) the legs. This will save you time during the cooking process.   Ingredients: 1 3- to 5-pound whole chicken (pasture-roaming chicken preferred) 2 tablespoons kosher salt freshly cracked black pepper (to your taste) 3-4 rosemary sprigs 2 garlic cloves, halved 3 lemons, halved 3 tablespoons extra-virgin olive oil kitchen thermometer   Directions: 1) Thirty minutes to 1 hour before roasting, remove the chicken from the fridge and begin to bring it to room temperature. Placing a cold chicken into a hot oven will increase the cooking time as well as affect the quality of the end product. 2) Meanwhile, set the oven to 425 degrees. 3) In a small bowl, combine the salt and pepper. Mix well. 4) Remove the insides of the chicken, pat the chicken dry and truss the legs. Place in a cast-iron skillet, Dutch oven or small roasting pan. 5) Pour about 1/2 the salt and pepper combination inside the chicken cavity. Then place the rosemary, 2 garlic halves and 2 lemon halves inside the chicken. Don’t worry if all the pieces do not fit inside the chicken. Each chicken is different as are the garlic cloves and lemons. At least get the rosemary, 1 garlic half and 1 lemon half inside the bird. 6) Scatter the remaining garlic and lemon around the chicken. 7) Pour the oil over the chicken and massage it into the skin. Evenly sprinkle the salt and pepper mixture over the chicken. There may be some left over and that is OK. Again, each chicken is sized differently and may not require as much salt and pepper. 8) Cook the chicken for 55-60 minutes. Place the kitchen thermometer between the chicken leg and breast. If the internal temperature has reached 165 degrees, the chicken is done. If not, place the chicken back in the oven and cook for an additional 5 to 15 minutes depending on its temperature. 9) When the chicken is done, remove from the oven, cover the chicken tightly with foil, and let rest for 10 minutes. 10) Break the chicken down and then serve with the pan juices. If you plan on using for later, break the chicken down (removing the bones), place in a glass container and cover with the pan juices. The chicken will keep for about 5 days.   Fresh Berries and Chocolate   Author note: This is one of my favorite ways to end a meal. It requires very little prep time and guests love it. I tend to use a range of dark to semi-sweet chocolate bars. Use seasonal fruit: during the spring and summer I go with berries, during the fall and winter I use apples and oranges. Ingredients: assortment of fresh berries, washed assortment of chocolate bars, broken into medium sized pieces Directions:  1) Place the fresh fruit and chocolate onto a platter. For an extra special treat, melt the chocolate and drizzle over the fresh fruit! Read More

Pumpkin in Unexpected Places

October brings about thoughts of cooler weather, falling leaves, and of course, pumpkins!   Pumpkins can be a favorite of dietitians due to the high amount of vitamin A and fiber in a small amount of calories. From a botanical point of view, pumpkins are a fruit since it’s the part of the plant that develops from a flower and contains seeds.  From a cooking point of view, it’s a vegetable since it’s less sweet.  From a nutritional standpoint, it’s loaded with some great nutrients.  Pumpkin is a great source of beta carotene (which gives pumpkin its orange color).   That beta carotene is important for helping our skin stay youthful and help prevent some cancers.  It can also be converted into a form of Vitamin A which helps with eyesight.  While fresh pumpkin is great for you, don’t forget that canned pureed pumpkin can also provide all of these benefits.   Many people want to put that pumpkin into a pie – which is delicious- but how about using it in an unexpected and healthier way? Pumpkin can help give some creaminess to dishes without adding extra fat and calories.  In the dish are making today, we will use the pumpkin to make a thick and delicious sauce for some pasta.  The bonus is we will make it all in one pot!   Here are the ingredients you will need: One Pot Creamy Pumpkin Pasta Yield: 4 servings Ingredients: 2 tablespoons olive oil 1/2 medium onion, chopped small (about 1 cup) 3-4 large cloves garlic, peeled & minced (about 2 tablespoons) 8 ounces linguine pasta 4 cups vegetable or chicken broth 1 cup pumpkin puree 1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side) 1/2 teaspoon ground nutmeg 1/8 teaspoon crushed red pepper flakes (or more or less to taste) 1 teaspoon kosher salt plus more to taste 1/4 teaspoon freshly ground black pepper plus more to taste 1 (4-ounce) log fresh goat cheese 1 small bunch parsley, chopped Directions: In a large pot, heat the olive oil; add the onion, then garlic cook for 2-3 minutes or until onion begins to get translucent. Add all remaining ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large pot. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits). Stir and taste. Add additional salt and pepper if desired. Divide between bowls and sprinkle parsley over the tops.                                                    Adapted from Kitchen Treaty   Click here to watch our dietitian, Brenda Duby, make this dish.  Read More

Color Your Basket with Eggplant Quesadillas

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

Gluten Free Nachos

  People traditionally don’t think of nachos as something that is considered healthy, but we are always looking for ways to make things more nutritious for you and this is no exception to that rule. This recipe combines the delicious flavors of nachos, fish, cheese and mangos. Sounds good, right?     Normally people steer away from blue colored items unless it’s produce because it’s associated with being overly processed or fake. Blue corn tortilla chips, on the other hand, are 100% natural in their blue hue because they are made from blue corn! Now you must be wondering what the difference is between blue corn tortilla chips and regular tortilla chips. Researchers have found that blue corn contains 20% more protein compared to white corn products. The blue color of the chips also means that they contain important anthocyanins which act as powerful antioxidants and scavengers of free radicals. The blue corn variety offers 30x more antioxidant power compared to the white corn varieties.   Did you know that you can also enjoy corn when you are following a gluten-free diet? Corn is naturally gluten-free and can be safely consumed by people adhering to this diet. Further, corn is also considered a whole grain and is a good source of fiber. This recipe is especially great for people who are new to the diet because typically nachos are considered a no-no. You can easily follow a gluten-free diet while still enjoying delicious nachos, especially with a simple swap like exchanging traditional corn tortilla chips for blue corn tortilla chips.     Rainbow Fish Taco Nachos   Ingredients: 1 tablespoon olive oil 2 tilapia fillets 2 teaspoons cajun or blackening powder 6 ounces (4 big handfuls) blue corn tortilla chips 4 ounces freshly-shredded monterrey jack cheese Rainbow mango slaw (see below) Optional toppings: crumbled cotija cheese or queso fresco, extra chopped fresh cilantro   Rainbow Mango Slaw: 1 avocado, peeled, pitted and diced 1 jalapeno, seeded and diced 1 mango, peeled, pitted and diced half a red bell pepper, core removed and diced half a small red onion, peeled and diced 1 cup shredded fresh cilantro leaves, loosley packed juice and zest of one lime   Instructions 1) Preheat the broiler. 2) Heat olive oil in a large saute pan over medium-high heat. Add tilapia and cook 3 minutes on each side, turning once, or until the fish flakes easily with a fork. Remove from heat and transfer the fish to separate plate to cool. Use a fork to flake the fish into bite-sized pieces. 3) While the fish is cooking, spread the chips out evenly on a large baking sheet. Sprinkle evenly with the cheese. Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute. Watch the oven carefully so that the cheese doesn’t burn.) Remove, then top the chips evenly with the mango slaw, bite-sized tilapia, and optional toppings. 4) Serve warm. 5) For Mango Slaw: Toss all the ingredients together in a large bowl until combined. Use immediately on the nachos. Read More

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A Pleasant Little Rotisserie Chicken Menu

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A Pleasant Little Easter Menu

Pumpkin in Unexpected Places

Color Your Basket with Eggplant Quesadillas

Gluten Free Nachos

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Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: Potato Sausage Soup

Dietitian Spotlight: Spinach Feta Rice Salad with Chicken Sausage

Dietitian Spotlight: Butternut Squash Taco Salad

A Pleasant Little Rotisserie Chicken Menu

A Pleasant Little Christmas Morning

A Pleasant Little Easter Menu

Pumpkin in Unexpected Places

Color Your Basket with Eggplant Quesadillas

Gluten Free Nachos

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