Market Street

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American-Style Pistachio Salad

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

Wednesday, January 13, 2016 9:30:00 AM

Have you heard the saying, “good things come in small packages?” Well this couldn’t be more true when talking about pistachios! These small, green nuts have so many great healthful benefits and are a great part of any balanced diet. Pistachios are a good source of monounsaturated and polyunsaturated fats (the heart healthy fats), protein, fiber, and phytochemicals, to …
» Read More
Heart Healthy Parmesan Oat Crusted Chicken

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

Wednesday, April 13, 2016 9:30:00 AM

We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread …
» Read More
Dietitian Spotlight: Spooktacularly Light Dinner

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

Tuesday, October 25, 2016 9:00:00 AM

It’s that time of year again for tricks, or more likely treats. While enjoying some of those treats can be fun, not all treats have to be full of sugar. Consider this fun lunch or dinner idea to get everyone off to a good start.

These Candy Corn Tostadas have just a few simple ingredients and are easy to make. The cheese is a tasty way to sneak in some protein and calcium. …
» Read More
Dietitian Spotlight: Steak and Cheese Wraps

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

Friday, February 24, 2017 6:23:49 PM

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so …
» Read More
Dietitian Spotlight: Easy Tex-Mex Pasta Salad

Tags: Market Street Registered Dietitians, market street

Thursday, June 29, 2017 10:50:43 AM

Summer is here! How about preparing a delicious Easy Tex Mex Pasta Salad for a hot afternoon? This recipe is a fun way to add some zesty flavor into your kitchen routine. It only takes 20 minutes to prepare and is highly nutritious.

How to Practice Healthy Shopping?

Shopping for ingredients in this recipe can be great way for your family to practice healthy shopping …
» Read More
Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

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

Thursday, July 27, 2017 1:34:00 PM

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.

In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet …
» Read More
Dietitian Spotlight: Pumpkin Pizza

Tags: market street, Market Street Registered Dietitians, Food Allergies, Pumpkin Recipes, Pumpkin Perfected

Thursday, October 19, 2017 4:42:00 PM

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust).

The best thing about this pizza (second best only to the pumpkin flavor) is that …
» Read More
Valentine's Heart Beet Cupcakes

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

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

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

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

Beets are a good source of fiber, folate, antioxidants, …
» Read More
Pumpkin Puffs

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

Thursday, October 26, 2017 11:45:00 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.

Puff pastries may be one of my favorite breads.

They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients.

Since it is October, and Market …
» Read More
Strawberry S’mores Tart

Tags: A Pleasant Little Kitchen, Valentine's Day

Friday, February 9, 2018 11:15:00 AM

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

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

I live with three humans whose love language revolves around sweets... and even more specifically, chocolate. And it’s not just my immediate family that tends to feel loved when given a sweet treat, even my best friend is fueled by …
» Read More

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American-Style Pistachio Salad

Have you heard the saying, “good things come in small packages?” Well this couldn’t be more true when talking about pistachios! These small, green nuts have so many great healthful benefits and are a great part of any balanced diet. Pistachios are a good source of monounsaturated and polyunsaturated fats (the heart healthy fats), protein, fiber, and phytochemicals, to name a few benefits.Further benefits include being naturally free of cholesterol and sodium.   Despite all these wonderful benefits, pistachios can also help with weight management. One serving provides you with a whopping 49 nuts for only 160 calories and 6 grams of protein! Research has shown that including these in diets helps to promote healthy weight loss through satiety. Also if you eat pistachios in the shell, this further helps with weight management by slowing down eating, which could lead to greater fullness. Sounds pretty great right? Well the benefits don’t end there!     Are you watching your carbs, or has your doctor told you to watch how many carbs you eat? Well did you know that eating pistachios with carb-containing foods can help improve blood glucose response and insulin sensitivity! WOW! The protein, fiber, and healthy fat combination of pistachios are a real winner and provide a great option for people following a carb-controlled diet. Research also shows that eating pistachios can also help lower your risk of developing Type 2 Diabetes! WHEW, I don’t know about you, but pistachios sound like a great addition to any balanced diet! Try adding them atop your favorite salad for an added crunch or make a low-fat pistachio ice cream. The possibilities are endless, and so are all the health benefits! American-Style Pistachio salad   Yield: 4 servings   Ingredients: 1 clove garlic, minced 1 teaspoon Dijon mustard 1 tablespoon Balsamic vinegar 6 tablespoons orange juice (one orange, freshly squeezed) 3 cups Mixed baby greens (watercress, arugula, radicchio, curly endive, edible flowers) 1 Tart apple, quartered and sliced ½ cup Blue cheese, crumbled 1 cup Roasted/salted American Pistachios   Instructions: Mix first four ingredients with wire whisk. Let set to mellow flavors. Wash and dry greens; divide equally among four salad plates. Divide apple, blue cheese and pistachios over salad. Drizzle salad dressing over each. Read More

Heart Healthy Parmesan Oat Crusted Chicken

  We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread chicken breasts? Preparing chicken like this is a simple and healthy swap that has great health benefits! By adding the oats, you have amped up the fiber content of the chicken without making sacrifices in the flavor department.    Typically breaded foods have a connotation for being unhealthy, high in fat, and not something included in a heart healthy diet. BUT, this recipe uses oats instead of white flour to bread the chicken. And instead of deep frying the chicken, the filets are simply baked in the oven. Since oats are considered a whole grain, the fiber content of the meal is increased significantly. These two simple swaps can take a fat-packed meal and turn it into a heart healthy powerhouse!   Eating foods that are high in fiber increases the feeling of fullness and decreases your risk of chronic disease. In a study by Harvard, it was found that diets higher in fiber reduced the risk of heart disease by up to 40% (JAMA). Further, oats are considered a whole grain and provide vital nutrients like B Vitamins (Thiamin, Niacin, Riboflavin and folate), Magnesium, Selenium, and Iron. All of these combine to help the body function at its optimum and protect your heart from chronic diseases. Pair the chicken with a side of fresh, frozen, or low sodium canned vegetables for a well-balanced dinner tonight! The beauty of this recipe is you get to see all the wonderful foods that come in hues of brown. This delicious recipe gives you a taste of all the flavors you can get from Coloring Your Basket Brown!    Parmesan Oat Crusted Chicken Ingredients: 3 garlic cloves, minced 2 c uncooked old fashioned rolled oats 2/3 cup grated parmesan 1 tsp salt 1 tsp smoked paprika 1 tsp ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano 1 teaspoon dried parsley ½ c olive oil 6-8 boneless, skinless chicken breasts   Directions 1) Preheat oven to 400 F. 2) Combine all ingredients, except oil and chicken, in a food processor or blender and process until a coarse flour texture. 3) Coat chicken breasts in olive oi, then roll in oat flour mixture. Place chicken on sheet pan or baking dish, coated with cooking spray. Pat the remaining oat mixture on top of chicken. 4) Bake uncovered for 20-25 minutes, depending on thickness of chicken. 5) Remove from oven and allow to rest for 5-10 minutes for maximum juiciness.   Read More

Dietitian Spotlight: Spooktacularly Light Dinner

It’s that time of year again for tricks, or more likely treats.  While enjoying some of those treats can be fun, not all treats have to be full of sugar.  Consider this fun lunch or dinner idea to get everyone off to a good start. These Candy Corn Tostadas have just a few simple ingredients and are easy to make.  The cheese is a tasty way to sneak in some protein and calcium.  Concerned about the fat and calorie content in cheese?  Choosing the low-fat, 2% cheese is a great option to reduce both of those. Using corn tortillas instead of flour tortillas puts less calories on your plate, while also adding some fiber and magnesium.   Adding Carrot “Pumpkins” is a great way to get your family some veggies. Simply by cutting a few notches in the carrots before slicing, kids have fun with the different shapes and seem more willing to eat them!       The Orange and Black Skewers are easy and fun to make.  Even the younger ones will have fun building these.  And when kids help prepare meals, they are more likely to eat that meal! But this meal isn’t just for kids, it’s for the kid in all of us!  By enjoying a good, nutritious meal that is packed with fiber, protein, vitamins and minerals, it helps all of us to enjoy a few treats, rather than turn those treats into meals! Candy Corn Tostadas Ingredients: 2 cups Orange cheese of your Choice (we liked Cheddar) 2 cups Yellow cheese of your choice (we liked Colby Jack) 2 cups White cheese of your choice (we liked Monterey Jack) 8 Corn tortillas Butter Directions: 1. Heat a skillet over medium heat. Place a single buttered corn tortilla on skillet, butter side down.  Sprinkle ¼ cup of the white cheese in the middle of the tortilla, then 1/4 cup of the orange cheese, then ¼ cup of the yellow cheese on the outside ring. 2. Cook the tostada until the cheese melts.  Remove to a plate.  Cut into triangles and serve. 3. Repeat steps one and two for each tortilla.   Carrot “Pumpkins” Ingredients: 3-4 carrots Directions:  1. Using a sharp knife, cut slits lengthwise down the carrot.   2. Carefully make a perpendicular cup from the edge of the carrot until it just intersects the first cut you made.  Remove the wedge shaped section of the carrot that you just cut.   3. Repeat on the other side of the carrot. 4. Slice the carrots into rounds or little pumpkins!   Orange and Black Skewers Ingredients: 1 (6 oz.) container of blackberries 1 cantaloupe, sliced and cubed Skewers Directions: 1. On one skewer,  place one blackberry and then one cantaloupe cube.  Continue to repeat until the skewer is full. 2. Repeat with each skewer. Read More

Dietitian Spotlight: Steak and Cheese Wraps

We’ve all been there, sitting down to plan out meals for the week, but having no inspiration for what to prepare. After perusing some cookbooks, blogs, or Pinterest, you finally resort to those recipes you know by heart and can prepare in your sleep. However, the more you make these recipes, the more lackluster they taste. We dietitians can definitely relate to that feeling, so we're working hard to bring you recipe ideas that you can have on the table in 30 minutes or less, perfect for those times when you're recipe searching. These simple, but tasty lettuce wraps really satisfy without making you feel stuffed. The steak is flavorful, simply seasoned with just salt and pepper, but can easily be jazzed up with your favorite marinade or seasoning. Still missing those complex carbohydrates? Substitute the lettuce leaves with small corn or whole-wheat tortillas. Not only is this recipe quick and super simple, it is very versatile and can easily be customized with your favorite veggies or cheese. Change up the toppings with fresh pico de gallo and cojita cheese, cherry tomatoes and crumbled blue cheese or your favorite peppers and pepper jack cheese. Remember to let the steak rest for 5-10 minutes before cutting to retain the juices and to cut against the grain to increase the tenderness. Keep an eye out in the coming months for more of our dietitian-approved meal ideas that can add a little flare to your weeknight meals and help you Build a Better Meal this year!   Steak and Cheese Wraps Serves 4 Prep time: 10 minutes Cook time: 10 minutes Ingredients 1 ½ lb flank steak salt and pepper to season 12 butter lettuce leaves ½ cup thinly sliced white or yellow onion 1 cup shredded mozzarella 1 cup diced tomatoes    Directions 1) Coat grill pan with cooking spray and preheat to medium-high. 2) Season both sides of steak with salt and pepper. Place steak on hot pan and cook 3-5 minutes on each side. Note: Steak may also be broiled in the oven on high for 3 minutes on each side for medium-rare. 3) Stuff each lettuce leaf or tortilla with steak, onion, tomato and cheese.   Nutritional Information Calories 373 Fat 23 g Sat fat 11 g Protein 36 g Carbohydrate 4 g Sugars 4 g Fiber 1 g Sodium 346 mg Cholesterol 104 mg Read More

Dietitian Spotlight: Easy Tex-Mex Pasta Salad

Summer is here! How about preparing a delicious Easy Tex Mex Pasta Salad for a hot afternoon? This recipe is a fun way to add some zesty flavor into your kitchen routine. It only takes 20 minutes to prepare and is highly nutritious.    How to Practice Healthy Shopping? Shopping for ingredients in this recipe can be great way for your family to practice healthy shopping skills! Knowing your store, bringing a list and reading nutrition labels can help make your shopping experience more healthful.   Make a List Making a list is an important step that can ensure healthful shopping. Using a list to plan ahead can save you time, money and make your shopping experience easier. Consider creating a list based on the MyPlate food groups to ensure optimal nutritional balance and variety. Write your list to mirror the food groups to the layout of the store. Have everyone in your family participate when creating the list. Your family may be more willing to try new foods when they get to pick them. Use the Facts The Nutrition Facts Panel on a nutrition label can be a great tool when searching for healthy food choices. Using the Nutrition Facts panel can help shoppers compare food items before buying them. When reading a Nutrition Facts panel and choosing products you will want to do the following: Keep these low: -saturated fats -trans fats -cholesterol -sodium   Look for more of these:  -fiber -vitamins A, C, & E -calcium, potassium, magnesium and iron   For more information on how to read a Nutrition Facts panel, check out these helpful FDA tips by clicking here. Easy Tex Mex Pasta Salad Serves: 6-8   Ingredients:  1 package (12 ounces) bowtie noodles 1 can roasted corn 1 can black beans 1 pint cherry tomatoes 2 large avocados 1/3 cup chopped cilantro Bolthouse Avocado Ranch Dressing Optional: queso fresco cheese, fresh lime   Directions: 1) Prepare the noodles according to package directions. Drain and rinse in cold water for about 30 seconds. Drain well. 2) Toss with a few tablespoons of the prepared dressing and place in the fridge to chill. 3) Drain the roasted corn. Drain and rinse the black beans. 4) Halve the cherry tomatoes. Remove the skin and pit of the avocado and chop. Coarsely chop the cilantro. 5) Toss all the salad ingredients together. 6) Toss with the salad dressing and enjoy if desired with crumbled queso fresco and a squeeze of fresh lime. Read More

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.  In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet is improved so much. Fruits and veggies become the star of the meal, people begin reading food labels and choosing foods with fewer ingredients they don’t recognize, food quality instead of quantity is the primary focus. Over and over chefs say that the best recipes are those that use simple, high quality ingredients and let the flavors do the talking. This is a truly simple and delicious recipe. Everyone, even those with food allergies, can enjoy this delicious Top Sirloin with Grilled Ratatouille dish this summer.   Top Sirloin with Grilled Ratatouille   Ingredients 1 lb Rancher's Reserve top sirloin (let steak come to room temperature before grilling) Salt and pepper to taste 2 cups grape tomatoes, halved 2 tbsp balsamic vinegar 1 10 oz yellow squash, cut into 1/2" thick rounds 1 10 oz zucchini, cut into 1/2" thick rounds 4 green onions, trimmed 1 10 oz eggplant, cut crosswise into 1/2" thick rounds Cooking spray 2 tbsp thinly sliced fresh mint 2 tbsp extra virgin olive oil ½ cup loosely packed fresh basil leaves   Directions 1. Preheat grill to high. Pat dry the steaks and season with salt and pepper. 2. Combine tomatoes, vinegar and 1/2 tsp each salt and pepper in a large bowl. 3. Coat squash, zucchini, green onions and eggplant with cooking spray. Grill squash, zucchini, green onion (2 min), and eggplant (3 min) uncovered or until tender and grill marks appear. Coarsely chop green onions and combine all grilled veggies with the tomato-vinegar mixture. Add mint, basil and oil and toss to coat. 4. Grill steaks 4-5 minutes per side or until desired doneness. Remove steaks from grill and let rest for 5 minutes. Serve with vegetable mixture. Read More

Dietitian Spotlight: Pumpkin Pizza

The best thing about fall for many people is pumpkin flavored everything, and we mean, EVERYTHING. From coffee and cereal to cookies and pizza, everything can be pumpkin flavored. We know it might sound crazy, but we have the perfect recipe for pumpkin pizza (don’t worry, it’s just the crust). The best thing about this pizza (second best only to the pumpkin flavor) is that the crust is made in less than 5 minutes. It takes almost no time at all which makes it perfect for those hectic fall evenings. All you have to do is combine the Gluten Free Bisquick Mix and canned pumpkin. It’s that easy! The pumpkin in this recipe adds filling fiber, cancer fighting beta-carotene and cardioprotective potassium, so you’re getting pumpkin flavor and adding a bulk of nutrition to an already great dish. Not only is this recipe quick, easy and delicious, it’s also free from the top 8 allergens, which means you can worry a little less about what you’re feeding your family on a crazy night. Food allergies are definitely on the rise and to help spread awareness and food allergy safety, FARE (Food Allergy Research & Education) has created the Teal Pumpkin Project. This initiative was created to help raise awareness and promote a safe Halloween for little monsters with food allergies. It’s as easy as placing a teal pumpkin at your door to let everyone know you have allergy-friendly candy or non-food items for kids to enjoy. We wouldn’t want them to be left out of the fun! Finding a good allergy-friendly meal is pretty difficult and that’s why we have worked hard to bring you this amazing recipe. This October, we want to bring awareness to food allergies, so help us by sharing this delicious allergy-friendly recipe so we can Build a Better Meal together.   Pumpkin Pizza   Ingredients: • 1 ⅓ cup Gluten Free Bisquick Mix • 1 ⅓ cup canned pumpkin puree • ½ tsp salt • 1 cup marinara sauce • 1 ½ cups Go Veggie mozzarella cheese • ¼ cup chopped fresh basil   Directions: 1. Heat oven to 425 degrees. Grease 12 inch pizza pan. 2. Stir Bisquick mix, pumpkin puree and ½ salt together until well combined; spread in pan. 3. Spread marinara over crust; top with cheese and basil. 4. Bake 20-30 min. Read More

Valentine's Heart Beet Cupcakes

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

Pumpkin Puffs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Puff pastries may be one of my favorite breads. They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients. Since it is October, and Market Street is celebrating all things pumpkin, why not combine pumpkin and puff pastries? More than likely this lovely combination will come in handy when the invitations to fall gatherings start arriving. Recently I wanted to bake something similar to pumpkin pie for a get together with my friends, but I didn't exactly want pie. It was a confusing craving to tackle. While wandering the aisles of Market Street to remedy this situation I found myself in the freezer section staring at all of the puff pastry options. I zeroed in on puff pastry shells. Not to be confused with a tart shell, this is in fact a puff pastry that when baked it pops up and the tops are removable to expose an empty interior. Eureka! Market Street had once again offered me exactly what my culinary heart desired. This little puff pastry shell was the perfect partner for my spin on pumpkin pie. Not only will it satisfy that pumpkin pie craving, but it will also fulfill my goal of being a bit of a pumpkin pie non-traditionalist. Another benefit of this darling of a treat, is that Pumpkin Puffs are quick to make (and make-ahead friendly). Pop the frozen puff pastry shells into the oven and meanwhile, heat up a spiced pumpkin filling. After about 15 minutes of cook time for both, they are ready to be removed from heat to cool. Now, the next step is as easy as pie. Fill the puff pastry with the pumpkin pie filling and top with whipped cream and cinnamon sugar. 20 minutes total and you’ve just won the prize for best pumpkin dessert of the season. Serve these Pumpkin Puffs warm, at room temperature or even chilled the next day. So go ahead and reply to the next fall celebration get-together. You’re bringing the pumpkin dessert that everyone is going to love. Pumpkin Puffs Serves 12   Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.   Ingredients 2 15 ounce cans of pumpkin puree pinch of ground ginger pinch of nutmeg 1/4 teaspoon cloves 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 teaspoons half and half 1 tablespoon unsalted butter 1/2 cup sugar 3/4 cup brown sugar 2 boxes frozen puff pastry shells whipped cream (see below recipe) cinnamon sugar (see below for recipe)   Directions 1. Bake the puff pastries according to the directions on the back of the box. Once baked, remove from the oven and let cool on a wire rack for 5 minutes. 2. In a medium sauce pan combine the remaining ingredients and cook over medium-low heat for 15-20 minutes. Stir occasionally to prevent browning. 3. Spoon in the spiced pumpkin filling into the puff pastries. Top with whipped cream and cinnamon sugar. Serve warm, at room temperature or chilled the next day.   For the Whipped Cream Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.   Ingredients 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions 1. Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2. Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3. With a whipping attachment, whip the cream mixture on medium until peaks form. 4. Place in an airtight container and keep in the fridge until ready to use.   For the Cinnamon Sugar Ingredients 3/4 cup sugar 1 1/4 teaspoon ground cinnamon 1 cinnamon stick (optional)   Directions 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

Strawberry S’mores Tart

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I live with three humans whose love language revolves around sweets... and even more specifically, chocolate. And it’s not just my immediate family that tends to feel loved when given a sweet treat, even my best friend is fueled by chocolate. I’ve come to accept this fate to shower favorites with chocolate love. For my love-inspired Valentine’s Day recipe I went with a dessert that my favorite people would appreciate. One particular sweetie I’ve always wanted to make at home is marshmallow fluff. It does seem a bit intimidating, but after a bit of research I realize that marshmallow fluff is in fact: 1. marshmallow crème. 2. easy to make. In order to create marshmallow crème just a few ingredients and a little bit of boiling and whipping time is needed. Corn syrup, water, sugar, egg whites, and vanilla extract is all that’s needed to make a delectably gooey marshmallow fluff. There are so few ingredients that I think it would be just an 8 minute pop in to Market Street to make this marshmallow crème dream come true. (OK if you bring the kids along it’ll probably be 15 minutes because there’s always a need to get a free cookie at the bakery and a free piece of fruit from the Kids Club produce stand in the produce department. Either way, you’re going to have a quick trip to a delightful grocery store.) Once home add about 20 minutes of work time and homemade marshmallow crème “fluff” will be yours. So why all this talk around marshmallow fluff? Well because it is the topper to a decadent Strawberry S’mores Tart that I plan to create for my loved ones on Valentine’s Day. The tart contains a graham cracker crust (I opted for a store bought crust) that’s filled with homemade chocolate ganache. Once the chocolate is chilled and hardened, the tart is topped with a layer of strawberry jam and homemade marshmallow crème “fluff”. It is a delightful treat that is rich, decadent and perfect for celebrating those you love to love on Valentine’s Day…. …especially those dears who fill their love tank with chocolate. Strawberry S’mores Tart Serves 8    Ingredients graham cracker pie crust chocolate ganache filling (recipe below) strawberry jam marshmallow crème “fluff” (recipe below)   Directions 1. Fill a graham cracker pie crust with the warm chocolate ganache. Place in the fridge and chill until the filling is hardened, about 2 to 3 hours. 2. Remove the tart from the fridge. Spread a generous amount of strawberry jam on top of the chocolate ganache almost covering the entire top of the tart. Leave a little bit of space between the jam and the top edge of the crust. 3. Spread a generous amount of marshmallow fluff on top of the jam. Serve chilled. for the chocolate ganache filling Ingredients 12 ounce unsweetened chocolate, broken into pieces 2 tablespoons unsalted butter, cut into 1/8ths pinch of salt 1 1/4 cup heavy cream 1/2 teaspoon vanilla extract   Directions 1. Place the chocolate, butter and salt into a large mixing bowl. Set aside. 2. Place the cream into a saucepan and bring to a boil over high heat. Immediately remove the cream from the heat and strain into the mixing bowl over the chocolate. 3. Stir until the chocolate and butter has melted and is smooth. Stir in the vanilla extract. Use as directed in recipe. (For the s’mores tart pour the chocolate ganache into a graham cracker pie crust. Place into the fridge and chill until hardened, about 2-3 hours).   for the marshmallow crème “fluff” Author note: This recipe requires a candy thermometer.   Ingredients 1 cup sugar 1 cup corn syrup 1/3 cup and 1 tablespoon water 4 egg whites 3/4 teaspoon cream of tartar 1 1/2 teaspoons vanilla extract   Directions 1. Combine the water, sugar and corn syrup into a sauce pan. Stir to combine. Cook over high until it reaches 240 degrees (about 15 minutes). Do not stir while the corn syrup mixture is cooking. 2. Meanwhile, with an electric mixer on high whip the egg whites and cream of tartar in a large stainless steel bowl until stiff peak forms, about 3-4 minutes. 3. Add the vanilla extract to the egg whites. 4. Once the corn syrup mixture has reached 240 degrees, remove it from the heat. Lower the mixer speed to low and slowly pour the corn syrup mixture into the egg white peaks. Once the syrup has been poured into the egg whites, increase the speed to medium high and continue to whip until the marshmallow crème is fluffy, about 7 to 8 minutes. 5. Let the marshmallow crème “fluff” cool. Place in airtight containers and store in the fridge up to two weeks. Read More

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American-Style Pistachio Salad

Heart Healthy Parmesan Oat Crusted Chicken

Dietitian Spotlight: Spooktacularly Light Dinner

Dietitian Spotlight: Steak and Cheese Wraps

Dietitian Spotlight: Easy Tex-Mex Pasta Salad

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

Dietitian Spotlight: Pumpkin Pizza

Valentine's Heart Beet Cupcakes

Pumpkin Puffs

Strawberry S’mores Tart

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