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

Tags: A Pleasant Little Kitchen

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

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

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

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

gasp

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

Tags: market street, Market Street Registered Dietitians, Wellness Wednesday, Pumpkin Perfected

Wednesday, October 5, 2016 9:30:00 AM

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene.

Beta-carotene is converted to vitamin A in the body, which allows many …
» Read More
Hatch Pork Chili

Tags: A Pleasant Little Kitchen, Hatch Chile Fest, Hatch Chiles

Thursday, August 16, 2018 10:00:00 AM

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

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

Hatch Chiles — just saying these two words makes my heart skip a beat. I know it does the same for you.Market Street knows exactly what Hatch Chile season means to those who love this season and that’s why I love this grocery store. …
» Read More
28 Day Challenge: Week One

Tags: market street, Market Street Registered Dietitians, 28 Day Challenge

Wednesday, January 4, 2017 3:34:00 PM

It’s a New Year, can you believe it?! The holidays were a whirlwind of parties, shopping, eating, drinking, and everything merry. But after the jam-packed days of December, I think we’re all longing for a little bit of consistency, especially when it comes to food. With the start of January comes the age-old tradition of New Year’s Resolutions. Whether it be to exercise more, …
» Read More
Dietitian Spotlight: One Pan Chicken and Rice

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

Tuesday, February 28, 2017 1:00:00 PM

A study released in 2013 found that the number of children with food allergies has increased by 50% between 1997 and 2011. There are several hypotheses for the cause of this sudden increase in food allergies, but the definite cause is still unknown. The only treatment for food allergies is complete elimination of the allergen. There are 8 foods that make up 90% of food allergies …
» Read More
A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

Thursday, September 14, 2017 10:49:00 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.

There is a question that seems to circulate in our household every week during football season…

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» Read More
Hey There, 2017!

Tags: market street, New Years, Party Ideas

Tuesday, December 27, 2016 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More
Hey There, 2018!

Tags: market street, New Years, Party Ideas

Tuesday, December 26, 2017 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More
Fast Dinners

Tags: market street, APLK, Fast Dinners, Weeknight Meals

Friday, May 19, 2017 12:27:49 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.

All evenings are not created equal and the dinner cooked each night needs to fit the need of each day.

An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either.

Quick, …
» 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

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

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

Flourless Pumpkin Gingerbread Blondies

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body, which allows many important functions to be performed that benefit overall health. A diet rich in foods containing this antioxidant may reduce the risk of developing certain types of cancers, and can protect against some diseases, including heart disease. Beta-carotene has even been shown to protect us from degenerative aspects of aging.   Pumpkins are also fat, cholesterol and sodium free, and provide vitamin C which helps boost our immune systems to help prevent us from getting sick. Including pumpkin into meals, snacks and desserts will give some added nutrients with every bite! A typical blondie is a rich, sweet dessert usually in the form of a bar and is sometimes referred to as a white or vanilla brownie.  Like many desserts, blondies are made from flour, sugar, butter and eggs, give or take a few ingredients. However, these Flourless Pumpkin Gingerbread Blondies are a fun twist on the typical treat and contain just four, healthy ingredients. These blondies also help us get some fruits and vegetables in and are a great option for anyone who is gluten-free, vegan or paleo. Give these bars a try this pumpkin season! Flourless Pumpkin Gingerbread Blondies Ingredients: 3/4 cup mashed banana (approximately 1 large) 1/4 cup canned pumpkin 1/2 cup smooth almond or cashew butter 1 T gingerbread spice (a mixture of nutmeg, allspice, cloves, cinnamon and ginger) 1 T + granulated sweetener of choice (optional)*   Directions  1) Preheat the oven to 350 degrees, grease a small cake pan or loaf pan and set aside. 2) In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, pumpkin, nut butter, spices and optional sweetener and mix very well. 3) Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces. Read More

Hatch Pork Chili

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Hatch Chiles — just saying these two words makes my heart skip a beat. I know it does the same for you.Market Street knows exactly what Hatch Chile season means to those who love this season and that’s why I love this grocery store. When walking into Market Street during August there is an element of excitement and buzz that surrounds this small yet powerful season. The weekends are dedicated to roasting and showcasing a vast assortment of Hatch Chile goods— pies, tortillas, pico de gallo, pork sausage, cheddar and cheese bread, burgers, guacamole. These Hatch options make my heart skip another beat. Now, add the word chili to Hatch chile and I might explode with food giddiness. Chili itself is one of those powerful meals that makes me think of cool days and a giant bowl of comfort. Add Hatch chiles to the mix, and well, it becomes bliss. I agree with you that it’s August, it’s hot outside and chili in August seems like a very heat-filled experience. But I want you to think on this scene: roasted Hatch chiles, freshly puréed Hatch chiles, jalapeños, bell peppers, and onions all simmering with pork shoulder and spices. The meal fills your kitchen with a tantalizing Hatch chili aroma. It’s essentially a wafting hug. Tempting? Yes it is! Let me be the one to tell you that this chili is well worth an August slow simmer. Turn down the A.C. and start planning to make this all-star Hatch Chile Chili. Don’t forget to grab some Hatch cheese bread to go with the chili— and an hatch apple pie to end it all on a sweet note. Happy Hatching! Hatch Pork Chili   3 pounds boneless pork shoulder, cut into 1 1/2 inch pieces 2 1/2 teaspoons kosher salt 4 Hatch chiles, seeded and halved 1 green bell pepper, seeded and quartered 2 jalapenos, seeded and quartered 2 tablespoons canola oil 1 yellow onion, diced 4 cups roasted Hatch chiles, skins and seeds removed and rough chopped 2 tablespoons tomato paste 12 ounce lager beer 1/2 teaspoon ground allspice 1 teaspoon dry mustard 2 tablespoons chili powder 2 tablespoons cumin 5 cups low-sodium chicken stock 1 teaspoon red wine vinegar sour cream, for topping chopped fresh cilantro, for topping lime wedges, for topping   1) 30 minutes before cooking, evenly distribute 1 1/2 teaspoons salt onto the pork. Let sit for 30 minutes. 2) Place the 4 fresh Hatch chiles, jalapenos and bell pepper into a food processor. Puree until the vegetables are smooth. Set aside. 3) Place the canola oil into a large Dutch oven and warm over high heat. Once the pan is hot brown the pork shoulder in two to three batches, about 3-4 minutes per side for a total of 6-8 minutes. Remove the pork and set aside. 4) Decrease the temperature to medium and cook the onions and roasted Hatch chiles for about 8 minutes. Stir frequently to prevent burning. Add the tomato paste and brown for 3- 4 minutes. 5) Deglaze the pan by pouring the beer into the Dutch oven. Scrape up any brown bits. 6) Add the pureed vegetables, spices, chicken stock and pork (with all the juices) into the Dutch oven. Bring to a boil and reduce to a simmer. Simmer half-covered for about 2 to 2 1/2 hours or until the pork is tender. 7) Serve warm with sour cream, cilantro and fresh lime juice.   Read More

28 Day Challenge: Week One

It’s a New Year, can you believe it?! The holidays were a whirlwind of parties, shopping, eating, drinking, and everything merry. But after the jam-packed days of December, I think we’re all longing for a little bit of consistency, especially when it comes to food. With the start of January comes the age-old tradition of New Year’s Resolutions. Whether it be to exercise more, eat better, or simply to slow down and enjoy life - we all have goals we hope to reach over the next year. The dietitians at Market Street understand that creating a healthy lifestyle can be difficult, confusing, and time consuming. But not to worry, we have a solution for you! Throughout January we challenge you to 28 days of creating a better you through small, attainable steps that we’ve laid out for you (you can view the full calendar here). At the end of this 28 day challenge you will be well-equipped to live a healthier version of yourself. Each week we will provide a new goal for you to work on throughout that week.      For the first week, we challenge you to simply start a vitamin and supplement regimen. Now, we’re not talking about adding 20 different supplements to your daily routine. Remember, we’re talking simple here. We have 3 vitamins and supplements we all agree are the most important to begin with. If you or someone you know suffers from a food allergy and must eliminate food groups from your diet, adding a supplement regimen is especially important and a great way to ensure you are getting the nutrients you need.   First, start with a daily multivitamin. These come in several different varieties such as a women’s, men’s, adult, child, etc. Simply choose one that best fits your needs. A multivitamin is a great combination of vitamins and minerals all necessary for your body to function at its best.   Next, we recommend an Omega-3 fatty acid supplement, also called the essential fatty acids. You’ve probably read all about Omega 3’s and cardiovascular health, but did you know that these fatty acids have been found to promote better brain function, support eye health and improve immunity? You can get a good dose of these fats through things like chia seeds, fatty fish, nuts and seeds, but a supplement can give you a great boost.   And finally, start a probiotic. Probiotics are live bacterial cultures that you ingest through several different avenues. Now don’t worry, these are good-for-you bacteria. In recent years there has been a growing body of evidence that supports a healthy gut can improve GI distress, lower diarrhea, improve immune function and more. The great thing about probiotics is that you don’t necessarily have to take a pill every day to get in those healthy bacteria. You can get these beneficial bacteria from things like kefir, kombucha, kimchi, yogurt, sauerkraut and any other fermented food. So this week, focus on forming the habit of taking these supplements every day! Next week we’ll be talking about drinking more water and eating more fiber. And, if you haven't entered to win one up to $500 in prizes, you can enter by clicking here. Good luck! Read More

Dietitian Spotlight: One Pan Chicken and Rice

A study released in 2013 found that the number of children with food allergies has increased by 50% between 1997 and 2011. There are several hypotheses for the cause of this sudden increase in food allergies, but the definite cause is still unknown. The only treatment for food allergies is complete elimination of the allergen. There are 8 foods that make up 90% of food allergies and intolerances. These are dairy, wheat, soy, peanuts, tree nuts, fish, shellfish and eggs. With the growing rate of food allergies, our dietitian team hopes to bring awareness to this growing population as well as provide meal solutions for those families adapting to life with food allergies. As one of those meal solutions, try this quick and easy recipe that pulls dinner together in less than 30 minutes. The best part though, it only requires one pan to complete the meal - which means less dishes. This recipe also doesn’t require a fully stocked pantry and uses several common pantry ingredients that you probably have already. However, this dinner is not lacking in flavor! Your family is sure to love this recipe, and it doesn’t require hours in the kitchen. That's a win-win to us! And finally, this recipe is also free of those top 8 allergens previously discussed. This meal is a tasty solution for your family, especially if you must avoid allergens. Enjoy this meal idea from the dietitians, and let us help you Build a Better Meal for your family this year!    One Pan Chicken, Rice and Artichoke Ingredients 2 tablespoons Extra Virgin Olive Oil 4 chicken pieces (thighs, breast, legs, etc...) salt and fresh ground pepper, to taste 3 to 4 cloves garlic, minced 1 cup long grain rice 1-1/2 cups organic, low sodium chicken broth 1 jar (14.75 ounces) artichoke hearts, drained ½ teaspoon dried Italian Seasoning ½ teaspoon dried oregano    Directions 1) Preheat oven to 400F. Heat olive oil in a cast iron skillet. Add chicken pieces and cook for 4 minutes per side over medium-high heat. Remove chicken from skillet and set aside. 2) Add garlic to the skillet and stir for 10 to 15 seconds, or until fragrant. Stir in rice; stir for about 30 seconds. DON'T BURN THE RICE. 3) Place prepared chicken pieces over rice, and add the chicken broth. Arrange artichokes around the pan; season with Italian Seasoning and oregano, and bring to a boil. Carefully cover the skillet with aluminum foil and transfer to preheated oven. Cook for 25 minutes, or until liquid is absorbed. Remove foil and continue to cook for 5 more minutes. 4) Remove from oven and serve.    Recipe adapted from diethood.com Read More

A Pleasant Little Football 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.  There is a question that seems to circulate in our household every week during football season… “What are we making for the game?” I dunno. What sounds good to you? “Wanna grill?” Absolutely I want to grill.  Yup. Almost every Wednesday when I’m headed to Market Street for weekly grocery shopping this question is tossed into the air and waits a reply. The answer is typically some form of grilling along with other grab and go types of food. I love this about football season. What I also love about football season is the culture of food and gathering it creates. There’s nothing quite like watching a game with friends and family while eating food that’s just as exciting as the game (or in some cases, better than the game). If you’ve experienced (or plan to experience) the same question I get asked weekly, today is your lucky day. Now you have an immediate answer. This weekend you’ll be cooking: green onion bacon dip + Market Street tortilla chips sirloin, sweet potato and garlic kebabs loaded fries cinnamon brown sugar popcorn with dark chocolate drizzle Now it’s your turn to pop on over to Market Street and make all your football watching, food grazing dreams come true. Oh! And don’t forget to throw in some Austin Eastciders Texas Honey, one of my favorite local beverages Market Street’s wine and beer department has available.  Soooooo… Wreck ‘Em Tech! Hook ‘Em Horns! Sic ‘Em Bears! Gig ‘em Aggies! Whatever your rally cry may be—happy watching AND eating!  Green Onion Bacon Dip    Ingredients 2 cups green onions, roughly chopped 1/2 cup chives, roughly chopped juice of 1/2 a lemon 12 ounces cream cheese, at room temperature 1 cup heavy cream zest of 1 lemon 1/2 teaspoon kosher salt 1 pound bacon chives, finely chopped (for topping)   Directions 1. In a food processor, puree the green onions, chives and lemon juice. 2. With a stand mixer or hand-held mixer, whip the cream cheese until smooth. 3. While mixing the cream cheese, slowly pour in the cream. 4. Add the onion and chive puree, lemon zest and salt to the cream cheese mixture. Mix well to combine. 5. Line a sieve with a few layers of cheese cloth (with excess hanging over the sieve). Pour the dip into the sieve, cover with the excess cloth, and place over a small bowl. Chill overnight. 6. The following day, cook the bacon until crispy and set aside on a paper towel-lined plate. 7. Once the bacon has cooled, chop it into bite-sized chunks. 8. Remove the dip from the fridge and uncover. Take the desired serving plate and place it on top of the sieve (make sure to align the sieve in the center of the serving plate). Holding both pieces together, carefully flip the sieve upside down (recruit a helping hand the first time you do this; it makes it easier). The dip will fall onto the serving plate. Remove the cheese cloth. 9. In large handfuls, cover the exposed surface of the dip with bacon. Continue this process until the entire cheese ball is coated. Sprinkle with chives. Serve chilled with tortilla chips or crackers. Sirloin, Sweet Potato and Garlic Kebabs   Ingredients 1 1/2 pounds sirloin steak, cut into 1 inch cubes 1 sweet potato, peeled cut into 1/4 inch thick and 1 inch long slices 1 onion, cut into 1x 1 1/2 inch pieces garlic cloves, peeled 1 teaspoon kosher salt extra-virgin olive oil pepper skewers yogurt sauce, for dipping (see recipe below)   Directions 1. 1 hour before grilling, soak the skewers in water (if using wooden skewers). 2. Heat the grill to 350-400 degrees. 3. On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. 4. Coat each skewer with 1/2 teaspoon of oil, salt and pepper. 5. Grill 6-7 minutes per side. 6. Serve warm with garlic red pepper yogurt sauce. For the garlic red pepper yogurt sauce: Ingredients 1 cup plain yogurt 2 garlic cloves, rough chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 tablespoon olive oil juice of 1 lemon   Directions 1. Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge. Loaded Fries Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.   Ingredients 1 bag frozen crinkle cut french fries shredded cheese 1 package of bacon, fried and chopped 1/2 red onion, diced sour cream 1 bundle of green onions, chopped 1/2 bundle of cilantro, chopped hot sauce   Directions 1. Cook the french fries according to the instructions on the back of the package. 2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions. 3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce. Cinnamon and Brown Sugar Popcorn with Dark Chocolate Drizzle Author note: I prefer to pop my own popcorn for this snack, but when time is short and I use purchased popped popcorn.   Ingredients 2 tablespoon unsalted butter 1/4 cup light corn syrup 1/2 teaspoon cinnamon extract 1/2 teaspoon vanilla extract 1/4 cup brown sugar 10 cups popped popcorn 3/4 cup dark chocolate candy coating   Directions 1. Heat the oven to 250 degrees. 2. In a small sauce pan, combine the butter, corn syrup, cinnamon extract and vanilla extract. Bring to a boil and cook for 5 minutes. 3. Place the popcorn in a large bowl. Pour the corn syrup mixture on top of popcorn and stir to coat. 4. Next sprinkle the sugar evenly over the popcorn and stir to coat. 5. Lay the popcorn on one large parchment-lined baking sheet (or two small ones). Place in the oven and cook for 1 hour, stirring every 15 minutes. 6. Remove from the oven and let cool completely. 7. Melt the chocolate candy coating per the instructions. 8. Drizzle on top of the popcorn to the desired amount. Let harden and serve. Read More

Hey There, 2017!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Hey There, 2018!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Party Balloons 8) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Fast Dinners

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  All evenings are not created equal and the dinner cooked each night needs to fit the need of each day. An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either. Quick, delicious and satisfying meals can be attainable on those hectic nights--- and you might walk away feeling better satisfied because a home cooked meal was served. A few ways I accomplish quick weeknight meals are by: Purchasing premade ingredients: Whether it's store bought pizza dough, or pre-sliced fruit, some nights it takes a village to get dinner on the table. Check out Market Street's refrigerated section for Brooklyn’s Pizza Dough. Also don't forget to take a peek at the variety of sliced fruit in the produce section for a quick fruit salad. Making breakfast for dinner: A quick frittata makes an easy dinner. Crack the eggs, add some cheese, give a good whisk and pop in the oven. Prep is a breeze and cook time is about 15 minutes. Using quick cook-time proteins: Shrimp and scallops have extremely low cook times, which makes getting dinner on the table much easier. Be sure to chat up the fish monger next time at Market Street. Their assistance is a great help to point you to whatever seafood item fits your need (and budget). Doing some prep work ahead of time: If I know a busy day is on the horizon, I will do a quick five to ten minute prep the night before or the morning of. For example, I will dice vegetables or even cook sausage and let it sit in the fridge before it's time to cook. Tricks like this will save you minutes when it's cook time. Say it with me, I CAN cook dinner on a busy weeknight...I CAN cook dinner on a busy weeknight. Well said, my friends. Start this week with these three fast dinners that will leave you with time to spare on those busy weeknights: chive and cheese frittata + Market Street’s fresh fruit slices + crusty bread from Market Street’s bakery spicy garlic shrimp and avocado salad + Market Street’s fresh made tortilla chips + two-minute margarita roasted radish and sausage pizza + arugula salad Recipes:  Chive and Cheese Frittata Serves 2-4 Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients    5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1) Heat the oven to 350 degrees. 2) Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3) Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4) In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5) Add the egg mixture into the skillet and then place in the oven. 6) Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve.   Spicy Garlic Shrimp and Avocado Cucumber Salad Author note: Eat this salad with a side of tortillas to scoop up all the goodness.   Avocado Cucumber Salad Ingredients 1 pound spicy garlic shrimp (see recipe below), chilled 2 cups cucumber, peeled,seeds removed and sliced into bite sized-sticks 1/4 cup red onion, diced 2 avocados, cubed 1/4 teaspoon kosher salt juice of 1 lime   Directions 1) In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes. 2) Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. This recipe is easily doubled. Ingredients 3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions 1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well. Place in the fridge and chilled   Two Minute Margarita Author note: This recipe is a combination of several margarita recipes that I’ve used over the years. When there is time, I juice the limes myself, but in most instances, I use store-bought fresh limeade. For this recipe, seek out the freshest store-bought limeade and rid yourself of the unnecessary packaged premade margarita mix. It doesn’t take long to whip up this margarita; in fact, it takes about 2 minutes. Ingredients 3 ice cubes (plus more for the individual drink) 2 ounces tequila 1/2 ounce orange liquor 3 ounces fresh limeade 1/2 teaspoon agave syrup squeeze of lime juice pinch of salt lime slices   Directions 1) Place the ice cubes into a cocktail shaker (or plastic cup as I do), and pour the tequila and orange liquor over the ice. Shake or stir to chill. 2) Pour the chilled liquor in a glass filled halfway with ice. 3) Add the limeade, agave, lime juice and salt into the glass. Stir well. 4) Finish with a slice of lime and serve.   Roasted Radish and Sausage Pizza Author note: This is a non-recipe simply because pizza is a personal creation. Adjust the toppings to your liking. Additional cheese, like parmesan or pecorino, would work well with this pizza. Ingredients pizza dough tomato sauce 1 1/2 -2 cups radishes, sliced 1 teaspoon extra-virgin olive oil pinch kosher salt 1 shallot, thinly sliced uncased sausage (I prefer spicy), about 3 links worth mozzarella cheese   Directions 1) Heat the oven to 400 degrees 2) In a small bowl combine the radishes, oil and salt. Evenly distribute on a foil-lined baking sheet. Roast for 10 minutes, until tender. Remove from the oven. 3) Increase the heat to 500 degrees. 4) Meanwhile, cook the sausage until slightly underdone. 5) Roll out the pizza dough. Place a layer of tomato sauce on the dough. Next add a handful of cheese to cover the sauce. 6) Add the sausage, radishes and shallots. Top with a sprinkling of cheese. 7) Place in the oven and cook until the dough is golden and the cheese melted and browned.   Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad. Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions 1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Read More

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

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