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Figure Friendly Spring Rolls

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

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

Purple cabbage, also known as red cabbage, is a member of the Brassica Family of vegetables. It is a cruciferous vegetable that is very low in calories and high in water content. The high water content allows you to consume a large portion, for few calories. It is rich in Vitamin C and Vitamin K. Purple cabbage also contains fiber which helps to produce a feeling of …
» Read More
Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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

Friday, December 1, 2017 12:24:00 PM

Veggie noodles are the pasta lover’s healthy alternative. Some people could eat pasta every day, and now you definitely can with healthier benefits.

You can easily transform all sorts of vegetables into noodles. Some of the most popular are zucchini, carrot and squash noodles; the list could go on and on though. Using veggie noodles adds more vitamins, minerals, fiber and …
» Read More
All the tricks to treat your guests this Halloween!

Tags: market street, Halloween, Snacks, Bakery Treats

Monday, October 24, 2016 10:00:00 AM

Here are some wicked ways to treat your guests to snacks and sweets that are sure to have them howling with delight!

Spooky Sugar Cookies

Ghoulish Guacamole

Made fresh in the deli, our guacamole is sure to make all the boys and ghouls happy at your festivities and it goes perfectly with our deli chips!

Creepy Caramel Apples

You don't have to be a vampire to want to take a …
» Read More
All the Tricks to Treat Your Guests!

Tags: market street, Halloween, sweets, bakery, treats, deli

Friday, October 13, 2017 10:55:00 AM

Here are some wicked ways to treat your guests to snacks and sweets that are sure to have them howling with delight!

Spooky Sugar Cookies

Ghoulish Guacamole

Made fresh in the produce department, our guacamole is sure to make all the boys and ghouls happy at your festivities and it goes perfectly with our deli chips!

Creepy Caramel Apples

You don't have to be a …
» Read More
Honey Grilled Peaches

Tags: A Pleasant Little Kitchen, grilling, Dessert, summer

Monday, June 18, 2018 10:53:00 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.

If the grill is hot, why stop the cooking fun when the main dish is finished. Grill dessert too.

Why, you ask? Because you can, it’s fun AND it’s unexpected.

The perfect dessert recipe to start with is honey grilled peaches.

Grab a …
» 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
Naturally Dye Your Easter Eggs

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Blue, Frozen Foods Month, National Nutrition Month

Wednesday, March 23, 2016 9:30:00 AM

This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect …
» Read More
Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Tags: market street, Market Street Registered Dietitians, weight management

Wednesday, November 23, 2016 4:07:00 PM

Weight management is always a hot topic, but especially so during the holidays. Unfortunately, many people interpret dieting to mean they have to eat bland and boring foods and that they are going to be hungry all the time. The fact of the matter is that if you are constantly hungry and feeling deprived, attempting to lose or manage your weight will be miserable and unattainable. …
» Read More
Linguine with Shrimp Arugula Mascarpone Cream Sauce

Tags: A Pleasant Little Kitchen, lent, shrimp linguine

Tuesday, March 6, 2018 10:10:00 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.

Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day.

Of course there are favorites, easy repeats or leftovers that make it into the meal rotation …
» Read More
Dietitian Spotlight: Slow Cooker Southwestern Chowder

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

Monday, December 19, 2016 5:34:50 PM

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should …
» Read More

10 Information Results For rain fresh water

Figure Friendly Spring Rolls

  Purple cabbage, also known as red cabbage, is a member of the Brassica Family of vegetables. It is a cruciferous vegetable that is very low in calories and high in water content. The high water content allows you to consume a large portion, for few calories. It is rich in Vitamin C and Vitamin K. Purple cabbage also contains fiber which helps to produce a feeling of satiety and fullness. It is especially high in anthocyanins which is an antioxidant that works to support your immune system and has cancer preventing properties. These Corned Beef & Cabbage Spring Rolls put a twist on traditional Irish cuisine and are diet friendly for guests watching their figure. The recipe calls for a relatively small portion of lean corn beef considering you are making 10 spring rolls. Using reduced fat Swiss cheese is a great way to keep the fat and sodium down. Plus, they are baked instead of fried which lowers the fat content from traditional spring rolls.     Shopping Tip: When shopping for purple/red cabbage, look for a head with leaves packed tightly together. You can store red cabbage in your refrigerator for up two weeks!   CORNED BEEF & CABBAGE SPRING ROLLS   Ingredients: 10 egg roll wrappers 1lb shredded purple cabbage 1 medium onion, finely minced 1 tsp caraway seeds, optional 1 Tbs olive oil ½ lb thinly sliced corned beef, julienne ½ tsp ground black pepper 4 oz. shredded Swiss cheese, chilled Thousand Island dressing   Instructions 1) Sauté the minced onion and cabbage in olive oil over a medium heat until cooked and most liquid has evaporated. Remove from heat. Stir in pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside. 2) Add 6 slices of corned beef and then cabbage from the left to right side of the egg roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining egg roll wrappers. 3) Heat the oven to 375F.  Bake egg rolls until golden brown. Serve hot with a side of Thousand Island dressing. Read More

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

Veggie noodles are the pasta lover’s healthy alternative. Some people could eat pasta every day, and now you definitely can with healthier benefits. You can easily transform all sorts of vegetables into noodles. Some of the most popular are zucchini, carrot and squash noodles; the list could go on and on though. Using veggie noodles adds more vitamins, minerals, fiber and flavor into your diet that are lacking in regular pasta noodles. Not to mention, they’re a great gluten-free option while minimizing your carbohydrate intake. You’re probably wondering how in the world you can make a noodle out of a vegetable. One way would be to use a spiralizer, but if you don’t have one, we carry already prepared veggie noodles to help make this recipe easier and quicker. Another great component of this recipe is the pistachios. Pistachios actually have great nutritional value and are an extremely versatile product. They are perfect for a snack, on top of a salad or, in this case, part of a recipe. Like we said, they have great nutritional value. They will provide your body with good fats and several antioxidants, vitamins, minerals and fiber. They are, however, high in calories so be aware of portion sizes. While they do provide several nutritional benefits, they’re still a nut and may cause an allergic reaction for those that are allergic so be mindful when consuming them.   Veggie Noodle with Pistachio Red Pepper Sauce   Ingredients: • 1/2 cup pistachios • 2 tbsp olive oil • 1 cup onion, diced • 4 garlic cloves • 1, 16 ounce jar roasted red pepeprs • 1 cup mushrooms • 2/3 cup low sodium chicken broth • 1/2 cup feta cheese • 1 pound veggie noodle • salt and pepper • 1 tsp dried oregano • 1/2 tsp dried basil   Directions: 1. Heat oil in a heavy skillet over medium heat. Saute onion until translucent, about 5 minutes. Add Minced garlic and cook for about 1 minute. Add roasted red peppers and mushrooms until heated through. Stir to combine ingredients. 2. Pour broth into vegetable mixture, then add Wonderful Pistachios, all but 2 tablespoons of the feta cheese, season salt, ground pepper, oregano and dried basil. Simmer for about 5-10 minutes. Remove from heat and allow to cool slightly. Process ingredients until combined and smooth. 3. Cook pasta according to package directions. Drain and reserve up to 1/2 cup of pasta water. Toss pasta with red pepper sauce, adding pasta water to thin sauce to desired consistency. 4. Serve and garnish with remaining feta cheese and crushed Wonderful Pistachios. Read More

All the tricks to treat your guests this Halloween!

Here are some wicked ways to treat your guests to snacks and sweets that are sure to have them howling with delight! Spooky Sugar Cookies Ghoulish Guacamole Made fresh in the deli, our guacamole is sure to make all the boys and ghouls happy at your festivities and it goes perfectly with our deli chips! Creepy Caramel Apples You don't have to be a vampire to want to take a bite of these beauties. Want to skip the mess? Buy them pre-made in our produce department! Ghostly Gouda Pimento Spread Spellbinding Bakery Sweets Decorated thumbprints, cupcakes and two bite brownies made fresh in our bakery! Bone-Chilling Boom Chicka Pop We think the candy corn flavored kettle corn is a perfect Halloween treat. Read More

All the Tricks to Treat Your Guests!

Here are some wicked ways to treat your guests to snacks and sweets that are sure to have them howling with delight! Spooky Sugar Cookies Ghoulish Guacamole Made fresh in the produce department, our guacamole is sure to make all the boys and ghouls happy at your festivities and it goes perfectly with our deli chips! Creepy Caramel Apples You don't have to be a vampire to want to take a bite of these beauties. Want to skip the mess? Buy them pre-made in our produce department! Ghostly Gouda Pimento Spread Spellbinding Bakery Sweets Decorated thumbprints, cupcakes and two bite brownies made fresh in our bakery! Bone-Chilling Boom Chicka Pop We think the candy corn flavored kettle corn is a perfect Halloween treat. Read More

Honey Grilled Peaches

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  If the grill is hot, why stop the cooking fun when the main dish is finished. Grill dessert too. Why, you ask? Because you can, it’s fun AND it’s unexpected. The perfect dessert recipe to start with is honey grilled peaches. Grab a brown paper bag full of peaches at Market Street and let them ripen at home (if they’re not already ripe). Cut these golden beauties in half and then drizzle with local honey. Place face down onto the grill and warm them up for about six minutes. What’s wonderful is that the steps to this summer-fresh dessert are few and the outcome is a sweet dessert that is healthy and appealing to many. Looking for something a little more indulgent? Not a problem! Take a jaunt down the freezer aisle at Market Street and pick up some Tillamook vanilla ice cream to pair with the grilled peaches. If you’re craving a little bit more goodness with your grilled peaches and vanilla ice cream snag a freshly baked pound cake from the Market Street Bakery. Easy peasy. Honey Grilled Peaches (with ice cream and pound cake) is a summer-fresh dessert that carries on the beauty of outdoor cooking— no mess inside and a sweet summer experience. Honey Grilled Peaches Serves 4-8 Author note: The more ripe the peaches are, the less grilling time is necessary.   4-8 peaches honey pound cake, sliced (optional) vanilla ice cream (optional) fresh mint, for topping (optional)   1) Heat the grill to 350-400 degrees. 2) Slice the peaches in half. Remove the pit. 3) Drizzle the peach halves with honey. Place on the grill face down and grill for 4-6 minutes. 4) Remove and top with fresh mint. Serve immediately. Or place 1-2 peaches into a bowl with a slice of pound cake and a scoop of ice cream. Top with mint, serve immediately. 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

Naturally Dye Your Easter Eggs

  This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect food to fit all that this month has to offer.     National Nutrition Month March is National Nutrition Month. The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.   Blueberries are the perfect way to Savor the Flavor with friends, with family, at work and on the road.  And, as an added bonus, eating these plump pearls can improve memory, cognition, mood and lower risk for heart disease.     Frozen Foods Month Frozen blueberries often get overlooked. Buying these blue beauties frozen is an affordable way to Savor the Flavor year round.   FUN FACT: You might be surprised to know that thawing blueberries in the microwave retains twice as many of their antioxidants than being thawed at room temperature or in the refrigerator.     Easter We love that you can use the juice from thawed blueberries to naturally dye your Easter eggs. Check out this fun recipe!      Materials: White eggs and carton 1 1/2 cups frozen blueberries Coffee filter Wide mouth mason jar White vinegar Slotted spoon Coconut or olive oil (optional)   Instructions 1) Start with boiled eggs. Set eggs aside and let cool while you make the dyes. (Tip: Try hard boiled eggs in the oven. Place one egg in each of 12 muffin cups. Bake at 350 degrees for 30 minutes. Submerge the baked eggs in ice water for 10 minutes. They peel easily and taste like "butter"!) 2) To make blueberry dye, pour the blueberries into a medium sauce pot and add 1 1/2 cups of water or enough to cover the berries by about an inch.  3) Bring the mixture to a boil, cover and then let simmer on low for 30 minutes.  4) Strain the mixture through the coffee filter into the mason jar. Fill the jar only up to an inch below the brim.  5) Add 1 tablespoon of vinegar to the mixture. Stir and let cool.  6) Once the dye reaches room temperature, lower up to two eggs into the mixture, making sure that they are fully submerged. Add more dye if needed. 7) Refrigerate eggs in the covered mason jar until the desired color is reached. Plan for at least two hours, although overnight is recommended.  8) Carefully remove the eggs with the slotted spoon and let dry, preferably in an egg carton.  9) Optional: to give the dried eggs a nice sheen, use a paper towel to gently polish them with a small amount of vegetable oil. 10) Refrigerate dyed eggs until ready to use. Read More

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Weight management is always a hot topic, but especially so during the holidays. Unfortunately, many people interpret dieting to mean they have to eat bland and boring foods and that they are going to be hungry all the time. The fact of the matter is that if you are constantly hungry and feeling deprived, attempting to lose or manage your weight will be miserable and unattainable.   Therefore, we think it is incredibly important that while trying to manage weight, you fill your body with nutrient dense foods that are full of flavor and nutrition, but just don’t overdo it on the calories. The best way to do that is to eat lots of vegetables, whole grains, protein and fruit! These foods are full of fiber so they keep you feeling satisfied for longer. Whole grains are a great way to add satisfying fiber, protein, and important nutrients to your diet. This recipe is a great way to try a new whole grain you may never have had before like quinoa, freekeh or farro. Each of these offer a unique composition of vitamins and minerals as well as flavor. Have fun experimenting with different whole grains this Thanksgiving and have confidence that you’re serving some good nutrition to your family. The addition of vegetables and fruit such as Brussels sprouts, apples and dried cranberries to this salad provide even more fiber, vitamins, and minerals, as well as the comforting feeling of fall on a plate! So whether you are trying to manage your weight, or if you just want an interesting new recipe for your Thanksgiving menu, this salad is sure to be a winner!   Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate Ingredients: ½ cup whole grain Freekeh, quinoa, wild rice or your favorite whole grain 1 pound Brussels sprouts, outer leaves peeled, stemmed and halved if large 4 tablespoons oil 1 medium onion, diced 1 large Granny Smith apple, peeled, cored and diced 2 tablespoons honey Juice of ½ medium lemon ¼-1/3 cup dried cranberries Arils of ½ large pomegranate ¼-1/3 cup parsley, finely chopped ¼ teaspoon salt or to taste Freshly ground black pepper   Directions:     On the stovetop in a small saucepan, place ½ cup of freekeh and 1 ½ cups of water or broth and bring to a boil. Stir, reduce heat to simmer. Cover and cook. Remove from heat and let stand for 5 minutes. Drain any remaining water and set aside.     Pre-heat the oven to 400F. Toss 2 tablespoons of oil and 1/8 teaspoon salt with the Brussels Sprouts, spread on a parchment paper lined cookie sheet and roast for 20 minutes while turning once with a spatula at the 15-minute mark. If you want them more charred, roast for 5-10 minutes longer with another turning in between. Set aside.     On low/medium heat add 2 tablespoons of oil to a large sauté pan. Add the onions and sauté for a few minutes until the onions are soft and translucent. Do not caramelize onions. Add the diced apple and lemon juice to the onions and continue cooking a few minutes longer until the apples are soft but not mushy. Add the honey, 1/8 teaspoon of salt and some freshly ground black pepper and continue sautéing for a couple of minutes.     Add the freekeh and Brussels sprouts to the pan and stir through. Take off the heat and add the dried cranberries, pomegranate seeds and parsley. Mix and add salt and pepper if needed to taste. Serve warm or at room temperature. Recipe adapted from www.foodwanderings.com Read More

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day. Of course there are favorites, easy repeats or leftovers that make it into the meal rotation and we are content. However it’s undeniable that the empty plate beckons…daily. I’m the type of person that is moved to fill this beckoning with special ingredients, new recipes and familiarity. That’s why I shop at Market Street. Not only can I acquire those unique elements I crave for meals but I can also find the familiar. It feels like home. Linguine with Shrimp, Arugula and Mascarpone Cream Sauce has become one of my favorite meals. It combines some of my favorite ingredients (cheese and cream) with a bit of specialty elements (more cheese and spicy greens) and finally a familiar element (shrimp and pasta). Be it weeknight or weekend, for your family or for a friend’s family--- this meal is packed full of flavor, takes minimal time to cook and creates enough to feed a family of five (with plenty of leftovers). What makes it flavorful? • garlic infused butter • mascarpone and parmesan cheese • arugula • lemon juice • red pepper flakes (optional element of heat) Why does it take little time to cook? • two pans are required (for pasta and sauce) • only one ingredient to chop—garlic! • The protein, shrimp, takes minimal time to cook. • the pasta and sauce cook simultaneously It can feed a family of five? • 1 pound of pasta + 2 pounds of shrimp + mascarpone, parmesan and 4 cups of arugula = 3+ pounds of carby, flavorful, protein-filled deliciousness I hope I have convinced you to incorporate this meal into your three-times-a-day empty plate pattern. It’s outstanding. What are you waiting for? Pop on over to your second home, Market Street, and stock up on the ingredients to make this flavorful, simple and comforting meal of pasta, cheese and shrimp. Linguine with Shrimp, Arugula and Mascarpone Sauce Yields: 6 servings    Ingredients 1 pound linguine 2 tablespoons unsalted butter 5 cloves garlic, chopped 1/2 cup water 3/4 cup heavy cream 8 ounces mascarpone 1/4 teaspoon red pepper flakes (optional) 2 teaspoons kosher salt 2 pounds shrimp zest of 1 lemon juice of 1 lemon 1 cup parmesan, freshly grated 3 cups arugula    Directions 1. Melt the butter in a sauté pan over medium-low heat. Add the garlic and sauté for 3-4 minutes, or until the garlic is fragrant. Stir occasionally to prevent burning. After 2 minutes, add the salt, cream and mascarpone. Stir until the cheese is melted and combined with the cream. 2. Increase the heat to medium and bring to a simmer. Reduce to medium-low and let the sauce simmer for 15 minutes, uncovered. 3. Add the shrimp, lemon juice and lemon zest to the sauce. Stir well to combine. Continue to simmer until the shrimp is cooked all the way through, about 6 minutes. Stir occasionally. 4. Once the shrimp is cooked add the parmesan and arugula. Stir well to combine. 5. Meanwhile bring a large pot of water to boil and cook the linguine. Strain the pasta and place back into the pan onto the stovetop over medium-low heat. 6. Pour the shrimp over the pasta. Toss to incorporate. Let the pasta and sauce warm through for five minutes. Serve warm.     Read More

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should still be a priority, so why not put your slow cooker to work making this chowder? It is as easy as placing all the ingredients into the Crock Pot, turning it on, and forgetting about it for several hours. At the end of the day, you will have a delicious, homemade meal that is full of nutrients that will keep you feeling satisfied for the rest of the evening. And, you will most likely have leftovers which will make the rest of your week run smoothly as well! Another great aspect of this recipe is that it can cater to a variety of people with different nutritional needs. Not only is it gluten free, but it is also dairy free. However, with ingredients like potatoes, corn, bacon and coconut milk, no one will even notice that this creamy and hearty chowder is not made with dairy or gluten! And since December is Color Your Basket Rainbow month, this soup is a great way to color your basket, as all of the ingredients provide a unique color and therefore excellent nutritional value to your basket and meals!     Slow Cooker Southwestern Corn & Potato Chowder Serves: 8-10 bowls of soup   Ingredients 3 ears of fresh corn, kernels removed from the cob 2 cups of Yukon potatoes, diced 1 red pepper, diced 1 onion, diced 1 large chipotle pepper, minced Juice from 1 lime ¼ cup of fresh cilantro 1 ½ teaspoons of ground cumin 3 strips of crispy bacon, crumbled 14 oz can of fire roasted tomatoes 4 cups of low sodium vegetable stock salt and pepper 1 can of coconut milk diced avocado (optional)    Directions 1) Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt and pepper to a crock pot 2) Stir to mix everything 3) Cook on high for 4 hours 4) Add in coconut milk to crock pot and cook on high for an additional 30 minutes to an hour 5) Serve with diced avocado and devour! Read More

Figure Friendly Spring Rolls

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

All the tricks to treat your guests this Halloween!

All the Tricks to Treat Your Guests!

Honey Grilled Peaches

Strawberry S’mores Tart

Naturally Dye Your Easter Eggs

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Dietitian Spotlight: Slow Cooker Southwestern Chowder

10 Information Results For rain fresh water

Figure Friendly Spring Rolls

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

All the tricks to treat your guests this Halloween!

All the Tricks to Treat Your Guests!

Honey Grilled Peaches

Strawberry S’mores Tart

Naturally Dye Your Easter Eggs

Dietitian Spotlight: Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate

Linguine with Shrimp Arugula Mascarpone Cream Sauce

Dietitian Spotlight: Slow Cooker Southwestern Chowder

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