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Red Meat and Heart Health Month

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

Wednesday, February 17, 2016 9:30:00 AM

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
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Balsamic Cherry Peach Chicken Skillet

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

Wednesday, May 18, 2016 9:30:00 AM

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be ( …
» Read More
Thanksgiving Tips, Tricks and Recipes

Tags: market street, thanksgiving, A Pleasant Little Kitchen

Monday, November 21, 2016 5:55:00 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.

Thanksgiving.

This word evokes memories unique to your own past experiences and how “it” has always “been done.”

There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one …
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Roasted Tomato and Garlic Soup

Tags: market street, APLK, soup

Friday, January 13, 2017 5:53:33 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.

Every winter there’s a point where I begin to crave the bounty of a summer backyard garden.

Fresh okra. Abundant cucumbers. Vibrant Peppers. Sweet tomatoes. There’s nothing quite like the taste of a summer harvest.

While winter …
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Shortbread Cookies with Cherry Jam Buttercream Frosting

Tags: APLK, market street, 4th of july, cookies, cherries

Sunday, July 2, 2017 8:00:00 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.

Cookies.

It’s such a powerful word. Just a whisper of it can move mountains and turn a weary heart to joy. At least it does in my house.

“If you pick up ALL the toys in the living room, you can have a cookie.”

Mountains moved.

…
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How To Preserve Hatch Chiles

Tags: market street, APLK, Hatch Chile Fest, Hatch Chiles

Friday, August 11, 2017 11:45:00 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.

When August hits, Randy and I roll up our sleeves and know it’s Hatch go time.

Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and …
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Cinnamon Marshmallow Pumpkin Bake

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

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

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

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

Let me check my calendar real fast.

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

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

This pumpkin state of mind is engrained in our …
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Thai Broccoli Rice

Tags: A Pleasant Little Kitchen

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

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

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

Ricing veggies at home is as easy as, well, rice.

Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy.

If you’ …
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Hatch Green Chile Sliders

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

Thursday, August 9, 2018 4:10:00 PM

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

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

It’s time to slide into August with one of the tastiest Hatch chile bites there ever was.

Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden …
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Stuffed Acorn Squash with Kale and Mushrooms

Tags: acorn squash, gluten free, healthy, market street, meatless, october, recipe, registered dietitians, squash dishes, vegetarian, vegetarian awareness month, vegetarian meals

Wednesday, October 14, 2015 9:30:00 AM

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!

Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.

Stuffed Acorn Squash with Kale and MushroomsYield: …
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Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema Read More

Balsamic Cherry Peach Chicken Skillet

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be (including chicken)! And, it doesn’t have to be hard to prepare or include fancy ingredients!   Below is a recipe for Balsamic Cherry Peach Skillet. I have to admit, I’m equally excited for both the start of the cherry and peach season. So, I decided to add them both to this dish. Cherries have such great health benefits! They can help boost your immune system, reduce inflammation and may even help you get a better night’s sleep. Peaches also bring plenty to this dish. Just the smell alone can make you feel like you have stepped into summer! Plus, they also have nutrients to help support your eye health and immune system, and they are a great source of fiber. Both fruits help to add a little sweetness to this dish, while the acidity of the balsamic vinegar will help boost the flavor. Enjoy this easy dish for dinner. Try serving with brown rice (you can even grab a bag of plain frozen brown rice if you want to keep cooking to a minimum) and a side salad. It’s much more than just “plain ol’ chicken and green beans”!   Balsamic Cherry Peach Chicken Skillet Ingredients: 2 Tbsp olive oil 1/2 medium yellow onion, sliced (about 3/4 cup) 1 1/4 lbs chicken breast tenderloins Salt and freshly ground black pepper 2 cloves garlic, minced 1/3 cup balsamic vinegar 1 Tbsp honey 1 cup sliced firm but ripe peach (about 1 medium) 1 cup cherries, pitted 1 (14.5) oz can diced tomatoes, drained 1/4 cup thinly sliced basil ribbons   Directions 1) Heat olive oil in a large skillet over medium high heat. Add onion and saute 3 minutes, then push far to the side.   2) Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). 3) Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. 4)  Stir in honey, then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 to 9 minutes. Top with fresh basil and serve.    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Thanksgiving Tips, Tricks and Recipes

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Thanksgiving. This word evokes memories unique to your own past experiences and how “it” has always “been done.” There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one set precedent on what a Thanksgiving celebration looks or tastes like. Each table and food is based off of family size, culture and available time to cook. When you sit down to go over the menu, who is making it and how it’s all going to come together, remember that the best gatherings are done with love. It is a time to be thankful. The food on this menu reflects what I have come to want on my thanksgiving table. Tradition. Color. Variety. Fall. Sage 75 Milk Braised Turkey Breast Thanksgiving Noodles Crème Fraiche Mashed Potatoes Buttered Peas Butternut Squash and Red Lentil Soup Gougeres Pumpkin Panna Cotta This menu includes a treasured family recipe, multiple make ahead dishes, gluten and nut free recipes and meatless options. It is a feast where everyone can participate. A few thoughts on how to make this year’s Thanksgiving smooth: Organize the menu before you go shopping. Write down the menu in detail, along with the ingredients needed and when each item will be made. This will not only make it easier for shopping but will also help with the cooking process. I also like to peruse the Market Street weekly ad to see what’s on sale. Check out what’s happening at your local Market Street by clicking here. Consider all types of diets. The menu below considers that many Thanksgiving celebrations will have guests present that have food allergies or follow a vegetarian lifestyle. Delegate the cooking responsibilities. Many people like to be included on the festivities even if they are not the “host.” Ask your guests who would be willing to bring a dish and even consider offering up a recipe you would like served. Also, it’s okay to delegate some of the cooking. Market Street has an excellent selection of dishes available on the catering menu or available for pick-up at the deli. Call your local store or talk to the concierge to make an order. Prep the food in advance. Several items can be made in advance and reheated the day of the celebration. Utilize all cooking devices in the kitchen from the stovetop, microwave, grill and oven. It will cut back on cooking ‘wait’ time. Add flair to the table even if it’s just one new piece. This season I purchased two wooden serving boards from Market Street’s Dish Department to add to my table top collection. Relax. Thanksgiving is a labor of love that can and should be enjoyed. Choose to enjoy it and start by making a little cocktail to get the celebration started. Sage 75 This cocktail combines clementine juice along with sage infused simple syrup. Top with bubbles. Make Ahead: the sage simple syrup can be made a week in advance. Milk Braised Turkey Breast The flavors of apple and cinnamon infuse this turkey breast with taste of fall. If serving a crowd, make two turkey breasts, you’ll be surprised at the amount of meat that will be available. This recipe is gluten free. Thanksgiving Noodles A treasured family recipe, Thanksgiving Noodles are perfect to go alongside mashed potatoes and turkey. Make Ahead: The noodles will need to be made at least a day before cooking. Crème Fraiche Mashed Potatoes Creamy salty delicious mashed potatoes. There are a few special flavors (like lemon zest) that send these potatoes to the next level. This recipe is gluten free. Make Ahead: These mashed potatoes can be made two days in advance. Buttered Peas One of my favorite and easiest side dishes. It can be made in the microwave and requires only three ingredients. If dairy is a problem, substitute the butter with extra virgin olive oil. This recipe is gluten free and can be adjusted to be dairy free.   Butternut Red Lentil Soup This soup is packed full of protein and vegetables. It would be a nice turkey replacement for diners who may not eat meat (be sure to replace the beef stock with vegetable stock). This recipe is gluten and dairy free. Make Ahead: This recipe can be made three days in advance.  Gougeres One of my favorite ways to make homemade biscuits. 10 minutes on the stove top and 25 minutes in the oven. Make Ahead: These can be made one month in advance. Store in the freezer and reheat in the oven. Pumpkin Panna Cotta Decadent and delicious. This dessert tastes like pumpkin pie and heaven. This recipe is peanut and tree nut free. Make Ahead: The panna cotta can be made two days in advance.     Recipes:    Sage 75 Ingredients:  4 small ice cubes 1 tangelo (or orange) slice 2 ounces gin 1 ounce sage simple syrup, or more to taste 2 ounces sparkling dry wine (prosecco or Champagne) 1 sage leaf, for garnish Directions:  Place the tangelo slice in the glass and lightly muddle the fruit. Add the ice cubes in the glass and then pour the gin over the ice cubes. Add the simple syrup and top with the sparkling wine. Gently stir and top with the sage leaf.   Simple Syrup Author note: This recipe was inspired by a beautifully presented sage simple syrup I saw on Instagram. I am unaware of the creator; however, I give them credit for this idea. This recipe is my translation of the concept of sage simple syrup. Serve in Champagne, prosecco, cocktails and teas – actually, the possibilities are not limited to drinks and they are quite endless. Ingredients: 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage) Directions: In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. Remove from heat, bring to room temperature and store in an airtight container in the fridge.   Milk Braised Turkey Breast   Author note: The cooking time varies depending on the size of the turkey breast. This recipe also works well with a halved boneless turkey breast. The cook time for a boneless breast is 30 minutes.   Ingredients: 1 bone-in turkey breast (about 2 1/2 pounds) 2 teaspoon kosher salt 5 slices of prosciutto 1 tablespoon unsalted butter 1 onion quartered 1 apple quartered 1 cinnamon stick 3 garlic cloves, crushed 5 sage leaves 2 rosemary sprigs 1/4 cup cognac 1 1/2 cups whole milk   Directions: Heat the oven to 300 degrees Evenly salt the turkey breast with 1 1/2 teaspoons of kosher salt. Set aside. Heat the butter and prosciutto over medium high heat. Once the butter is melted, the fat rendered from the prosciutto and the pan is hot, remove the prosciutto and set aside (to be used later). Brown the turkey breasts, about 3 minutes per side (for a total of six minutes). While the turkey is browning, add the onion, apple, garlic, herbs and cinnamon stick. Continue to cook these items for about 1 minute after the removal of the turkey. Stir occasionally. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Let the cognac simmer for 30 seconds to 1 minute. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Bring the milk to a low simmer. Cover the breast with the cooked prosciutto and baste once. Place in the oven. Cook the turkey for 45-55 minutes, or until the turkey reaches 160 degrees. Baste every 15 minutes. Slice and serve warm with the milk sauce.   Thanksgiving Noodles   Author note: Keep in mind the portioned dough balls will need additional flour when rolled out. This recipe is designed to let the cook use as much (or as little) flour as needed. When I cook the noodles, I use 8 cups of homemade chicken stock and 3 cups of store bought low-sodium chicken stock. If you prefer to use store-bought stock be sure to use less salt than instructed in the recipe.   For the egg noodles (makes about 7 cups) 2 cups unbleached, all-purpose flour (plus 1/2 cup, or more, for rolling out the dough) 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 3 eggs 3 tablespoons heavy cream   Directions: Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine. Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball. Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap. On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking. Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels. Unravel the pinwheels and separate into thirds or halves (depending on the desired length). Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.   For the Thanksgiving Noodles   Ingredients: 11 cups chicken stock, I prefer 8 cups homemade and 3 cups store-bought 7 cups dried egg noodles 8 tablespoons unsalted butter 2 teaspoons kosher salt (or less depending on what type of chicken stock is used)   Directions: In a large heavy bottomed stock pan bring the chicken stock to a boil. Add the noodles, butter and salt. Cook until the noodles are fall apart tender and the chicken stock is thickened. Stir very frequently to prevent the noodles from sticking to the bottom of the pan. Serve warm with crème fraiche mashed potatoes and turkey.   Homemade Chicken Stock Author note: Chicken stock is one of my most favorite items to cook. When homemade chicken stock is added to meals, it enhances the flavors and gives it a whole new depth. Chicken stock is freezer friendly and is something I always have handy. To tell when the stock is done, take a spoonful of stock, add a pinch of kosher salt and if you want to keep eating it, stop the cooking process. If it tastes watery, continue to let it cook and reduce. Ingredients 1 whole chicken (about 4 ½ to 5 pounds) 2 carrots, quartered 1 celery heart, leaves removed and halved 1 head of garlic, halved 2 leeks, white parts only 2 onions, peeled and quartered 2 tomatoes 2 bay leaves 5 parsley stems 5 branches of thyme 1 teaspoon peppercorns 2 tablespoons extra-virgin olive oil 16 cups water Directions:  Heat the oven to 450 degrees. In a large dutch oven, add chicken, carrots, celery, garlic, leeks, onions and tomatoes. Evenly distribute the oil over the chicken and vegetables. Place the dutch oven into the oven and cook for 30 minutes. Meanwhile, bundle the bay leaves, parsley stems and thyme and tie with kitchen twine. Remove the dutch oven from the oven and place on the stove-top. Add water, herbs and peppercorns to the dutch oven. Bring to a boil. Reduce to a moderate simmer and let cook for 2 ½ hours or until the liquid is reduced by half. Remove the dutch oven from the stove-top. Remove the chicken to a cutting board and let cool. Strain the stock from the vegetables and let cool. Store in an airtight container in the fridge or freeze after cooling completely.   Crème Fraiche Mashed Potatoes   Author note: These mashed potatoes can be made-ahead two days before service. To reheat, place on stovetop with a splash or two of milk and a little butter. Heat on low, stirring occasionally. Be sure to purchase a boiling potato, my favorite is Yukon Gold. Do not use Russet. Lastly, make sure the butter is unsalted. If you choose to use salted butter use less salt to season the mashed potatoes.   Ingredients: 8 cups Yukon Gold potatoes (about 5 large potatoes), diced 8 ounces crème fraiche 2-3 tablespoons heavy cream 8 tablespoons unsalted butter zest of 1 lemon 1 3/4 teaspoons kosher salt finely chopped fresh thyme, for topping (optional)   Directions: Remove the crème fraiche from the fridge and set aside. Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes. Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well. Add the crème fraiche and heavy cream. With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed. Serve warm with chopped fresh thyme.   Buttered Peas   Author note: This is one of my favorite and easiest ways to cook peas. On nights that I’m needing a quick vegetable, this is what I make.  Ingredients: 2 cups peas (frozen or fresh) 1 tablespoon unsalted butter kosher salt   Directions:  Bring a pan of water to boil. Add the peas, cook for about 90 seconds. Strain the peas from the water. Place the peas in a medium size bowl, add the butter. Stir until the butter is melted and the peas are thoroughly coated. Salt to taste and serve warm.   Roasted Butternut Squash and Red Lentil Soup   Author note: Vegetable or chicken stock is an acceptable substitute for the beef stock. To make prep time easier, purchase pre-diced butternut squash in the refrigerated section of the produce department. This soup is freezer friendly.   for the soup Ingredients: 2 tablespoons extra-virgin olive oil 2 garlic cloves, crushed 2 bay leaves 3 thyme sprigs 3 cups beef stock 1 cup water 1 cup red lentils 4 cups diced roasted butternut squash (see roasting instructions below) 3/4 teaspoon kosher salt pomegranate seeds, for topping goat cheese, for topping cilantro, for topping   Directions: Rinse the lentils with cold water. Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant. Meanwhile, heat up the water and beef stock. Add the lentils to the pan and stir to coat with the oil, let cook for about 1 minute. Pour the warmed water and stock over the lentils. Add the bay leaves and thyme. Bring the liquid to a boil and reduce the heat. Cover the pan with a tilted lid. Let simmer for about 20 minutes, or until the lentils have softened. Remove the bay leaves and thyme. Add the roasted butternut squash. With an immersion blender (or a food processor), puree the mixture until it is smooth. Serve warm topped with goat cheese, pomegranates and cilantro.   for the roasted butternut squash Ingredients: 4 cups diced butternut squash 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 4 thyme sprigs   Directions:  Heat the oven to 400 degrees. In a bowl, combine the squash, oil, thyme and salt. Mix well to coat. Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.   Gougères   Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 350 degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.   Ingredients: 3/4 cup whole milk 1/4 cup water 1 stick unsalted butter 3/4 teaspoon kosher salt pinch of nutmeg pinch of paprika 1 cup flour 3 eggs 3/4 cup grated gruyere 3/4 cup grated white cheddar   Directions: Heat the oven to 400 degrees. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes). Remove from the heat and let cool for 1 minute. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. Add the cheese and stir well to combine. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned.   Pumpkin Panna Cotta   Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping   Directions: In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. Place the saucepan on the stovetop. Cook over medium. Stir constantly. Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. Serve cold topped with graham cracker crumbs and whipped cream. Read More

Roasted Tomato and Garlic Soup

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 winter there’s a point where I begin to crave the bounty of a summer backyard garden. Fresh okra. Abundant cucumbers. Vibrant Peppers. Sweet tomatoes. There’s nothing quite like the taste of a summer harvest. While winter yields delicious citrus and sweet apples—there’s nothing like a summer tomato. Those little red beauties may be the produce I miss the most during these colder months. A single tomato slice with a sprinkling of salt takes me back to granny’s house in east Tennessee. She would place a pile of freshly cut tomatoes on our lunch table to eat by themselves or on a slice of bread with mayonnaise. While tomatoes are still accessible in the winter months at grocery stores, they are not quite summer tasty. This past December, the urge to eat tomatoes finally reached the point where I had to take action. Thankfully, I had a game plan since I’ve been down this road before. The tomatoes were to be roasted. Why roast? Because roasting brings out a concentrated tomato flavor that is reminiscent of a ripe summer tomato. While at Market Street, I struck up a conversation with Ricky the produce manager and told him how I was on the hunt for tomatoes. He directed me to the Blushes tomatoes AND pointed out it was buy one, get one free (FYI, they're on sale again, 2 for $4 this week!). Yes! I win! I love it when a craving meets a sale. I loaded up my cart with these little sweet angels. There were visions of warm tomato soup already filling my mind. Once home, I went to work. Rinse, dry and slice. As sure as the setting sun, my little assistants started to peek over the counter and little paws began to creep onto the cutting board. “Can I have that tomato?” Absolutely. “Yum! Tastes like candy!” Candy? How can these little tomatoes taste like candy? It’s not summer. I was intrigued. I popped a Blushes tomato in my mouth and sure enough I was transported back to summer and picking tomatoes fresh off the vine. I’ll take summer produce during winter months any day. This soup is going to taste like a warm summer day on a cold winter night. Hurry up dinner. Author note: This soup is very rustic. Many tomato soups remove the tomato peel to create a smooth final product. That step is omitted in this recipe not only for ease of prep but also to provide a texture to the soup. I used chicken stock for more depth of flavor. Feel free to use vegetable stock or water.   Ingredients:  1 pound roma tomatoes, halved 2 1/2 pounds Blushes tomatoes, halved 1 onion, quartered 1 head of garlic, halved 5 fresh thyme sprigs 1/3 cup extra-virgin olive oil 2 teaspoon kosher salt 1/2 cup half and half 1 cup low-sodium chicken stock 1 teaspoon red wine vinegar 2 tablespoons butter   Directions:  1) Heat the oven to 425 degrees. 2) Place the tomatoes, onion, garlic and thyme on a baking sheet. Evenly distribute the olive oil and 1 teaspoon salt over the vegetables. Place in the oven and roast for 35 minutes. Stir occasionally. 3) Remove the tomatoes and let cool for 10 minutes. 4) Remove the garlic from its peel by squeezing the garlic clove until it pops out. Discard the peels and the thyme branches 5) Place tomatoes and garlic in a food processor and puree until smooth. 6) Add the pureed tomato mixture into a large saucepan. Add 1 teaspoon salt, chicken stock and half and half. Simmer gently for 30 minutes. 7) Add the red wine vinegar and butter. Heat through until the butter is melted. Serve warm. Read More

Shortbread Cookies with Cherry Jam Buttercream Frosting

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Cookies. It’s such a powerful word. Just a whisper of it can move mountains and turn a weary heart to joy. At least it does in my house.   “If you pick up ALL the toys in the living room, you can have a cookie.” Mountains moved.   “Please. Stop crying. If you get your emotions together, I’ll give you a cookie.” Hearts turned from weariness to joy. Cookies, what would I do without you?    Because this little bribe, I mean treat, is going to the people I love the most shouldn’t I make sure it’s the best quality? Absolutely yes. The best quality you can provide varies for each family and this is okay. For us it’s homemade. King Arthur’s All-Purpose flour from Market’s Street baking aisle, along with Neilson-Massey Pure Vanilla Extract and Imperial Sugar: quality, trustworthy products.   Don’t get me wrong, I do buy boxed cookies and divvy out with joy, but when I can give my children homemade baked goods it’s an even bigger sugar rush. One of my favorite and easiest cookie recipes involves only five ingredients and about 15 minutes of my time. Plus, the dough is freezer friendly and is likened to the slice-and-bake variety that is oh so fun.     Shortbread cookies. Gently cream sugar and room temperature butter. Add flour, salt and vanilla extract. Separate into two dough balls and place onto parchment. Roll into a cylinder and freeze for 30 minutes. Slice. Bake. The world rejoices. Warm, fresh homemade cookies--- ready to treat your family. This cookie is a shortbread cookie. Simple, delicious and full of eating options. Crumble and add it to homemade ice cream. Or smear ice cream between two cookies and, viola, an ice cream sandwich. Even better, now that July 4th is right around the corner, grab some cherries from the produce section at Market Street and whip up a cherry butter cream frosting. Serve with a side of blueberries and there’s a patriotic dessert waiting to be enjoyed by all your American patriots. Cookies. Mountain movers, joy givers--- lovingly made by you.   Shortbread Cookies with Cherry Buttercream Frosting Makes about 28 cookies Ingredients: 2 cups butter, room temperature 3/4 cups sugar 2 1/4 cups flour 1/4 teaspoon kosher salt 2 teaspoon vanilla extract cherry butter cream frosting, optional (see recipe below)   Directions: 1) Heat the oven to 375 degrees. 2) With an electric mixer, cream the butter and sugar on low until incorporated, about 30 seconds. 3) Add the flour, salt and vanilla extract. Continue to mix until just incorporated, about 30-40 seconds. 4) Turn off the mixer and form two dough balls. 5) Rolls the dough into parchment paper or plastic wrap, forming a cylinder. 6) Place in the freezer and freeze for 30 minutes. 7) Remove from the freezer and slice the cookies about ¼ inch thick. Place on a parchment lined baking sheet. 8) Cook for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and place on a cooling rack for 2 hours. 9) Once the cookies are room temperature. Add the cherry butter cream frosting on top of the cookies.   for the cherry buttercream frosting 1/2 cup (1 stick) unsalted butter, room temperature 1 cup confectioners’ sugar 1 tablespoon cream 1/4 teaspoon vanilla extract 4 tablespoon cherry jam (see recipe below)   1)With an electric mixer cream the butter and sugar. Slowly add the remaining ingredients until fully incorporated.   for the cherry jam 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge. Read More

How To Preserve Hatch Chiles

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When August hits, Randy and I roll up our sleeves and know it’s Hatch go time. Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and if you like, a few friends accompanied with some tasty drinks. Make Hatch preservation an experience that makes you want to do it every year. Buy a case, invite friends over and grill. While we buy the pre-roasted Hatch chiles at Market Street for ease of use, we also enjoy stocking up on fresh chiles and roasting our own. Rest assured and know Hatch chiles are easy to preserve and worth the time it takes. If you follow our lead and stock up (whichever method you choose), come January when you crave the unmistakable Hatch flavor, all you’ll have to do is forage in the freezer, thaw and enjoy. A few pointers when roasting chiles: Flat chiles are the easiest to roast. An oven or a grill is all you need. It takes time to work through the steps. Rubber gloves can be helpful when peeling and seeding the chiles to keep hands from getting too “Hatchy.” A Hatch Margarita makes this experience even more enjoyable (see below for the recipe). Pop on over to your local Market Street and load up your cart with Hatch green chiles. Whether you’re roasting your own or letting Market Street do the roasting work, it’s well worth it to freeze fresh Hatch green chiles to enjoy all year long. Happy Hatching! How to Grill Hatch Green Chiles 1) Heat the grill to 450-500 degrees. Be sure that the coals (or burners) are ignited everywhere that you want to place the chiles. This process works best with direct heat. 2) Wash and dry the chiles. 3) Arrange the chiles on the grate leaving space between them. Be sure to lay them perpendicular to the grate to keep them from sliding through. 4) Roast for about 5 minutes. Flip the chiles and rearrange if needed for even cooking. Roast for another 5 minutes. You are looking for a good char on most of the chile and should see the skin bubbling up from the meat. Remove any that are done roasting and continue to flip and rearrange until the whole batch is done. How to Broil Hatch green chiles 1) Heat the broiler to 500 degrees. 2) Wash and dry the chiles. 3) Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes. 4) Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered enough, broil for an addition 1 minute.   The final steps to preparing Hatch green chiles: Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat. *If you bought your chiles already roasted and don’t plan on roasting your own, you can skip straight to here.* Once cool to the touch, remove the chiles from the container and peel off the outer layer of skin. This process, if the chile skins are well blistered, is simple. Take any loose bit of blistered chile skin and begin to pull. The outer layer will come off in a two to three peels, or if well charred the skin will flake off. Be sure to remove as much as the skin as possible. Next, cut off the stem and slice the chile down the middle (hot dog style). Be sure not to cut through the chile, just the top portion of it. Using your hands or a paring knife, gently remove the seeds. Place the chiles in an airtight container and place in the fridge to use throughout the week. How to freeze Hatch green chiles: Once the skin, stem and seeds have been removed, let the chiles come to room temperature. Place the chiles into a freezer safe bag and remove as much air from the bag as you can before sealing. Lay flat in the freezer. *an optional freezing technique is to vacuum seal the Hatch green chiles. Hatch Green Chile Margarita Author note: The amount of agave needed may vary depending upon the sweetness of the limeade used. Adjust accordingly.   Ingredients: ice 2 ounces Hatch infused tequila (see below) 1/2 ounce grand marnier 2 1/2 ounce limeade juice of 1/2 lime 1 teaspoon agave syrup   Directions: 1) Add all ingredients into a cocktail shaker (or a cup) and shake. 2) Strain and pour over ice, serve immediately.   for the Hatch infused tequila Author note: The heat level of the infused tequila will be determined by the chile.   Ingredients: 1 Hatch green chile, stem removed and seeded 1 1/2 cups Tequila   Directions: 1) Place the green chile into a glass container. Pour the tequila over the chile. 2) Seal and let infuse for 24 hours. 3) Remove chile and strain tequila into an glass airtight container. Read More

Cinnamon Marshmallow Pumpkin Bake

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

Thai Broccoli Rice

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ricing veggies at home is as easy as, well, rice. Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy. If you’re still wondering about the concept of riced vegetables let me expound. The beauty of the “riced” concept is it takes some not so lovable vegetables, like cauliflower and broccoli, and chops them until they are not so recognizable while still maintaining their nutritional value. Genius. Plus, it’s a different spin on how to eat your veggies and that’s always fun.There are a few approaches to making and using the riced vegetables: 1) Cut the vegetables into florets, place into the food processor and puree until it is broken into rice-like consistency. Serve raw.2) Repeat the above steps, however add an additional step, sauté for about 3-5 minutes with your favorite oils, spices and vegetables. Serve cooked.3) Cut the broccoli or cauliflower (or combination of the two) into florets, sauté on the stovetop and then puree in food processor until rice like consistency develops. Serve cooked. These three steps are just the very basics. Incorporating flavor is up to you. However just a bit of salt, fresh herbs, and your favorite oil can make these bites full of flavor. Here are a few other ideas to make the riced vegetable a staple in your kitchen: 1) Combine with favorite herbs, nuts and other chopped vegetables. Toss with olive oil and salt. Serve chilled or warm.2) Add soft cheese, like goat or feta, to the riced vegetables.3) Add a runny egg on top to make a warm bowl of riced veggies into a protein packed meal. To make this experience of ricing veggies at home even easier, let Market Street provide the cut veggies, like broccoli and cauliflower. One of my favorite riced vegetable dish is Thai Broccoli Rice. This recipe requires broccoli florets (that I pick up in the produce department already cut, washed and bagged) and shredded cabbage (which is also readily available near the broccoli). The only chopping I have to do is for fresh ginger, garlic, onion and serrano, all of which infuse the cooking oil with a punch of flavor for this recipe. A few dashes of fish and soy sauce from the international food aisle from Market Street and additional layers of flavor. Fresh cilantro, mint and lime juice finish off this easy meal with flavor and color. Start the new year off right with fresh ingredients and veggies from Market Street. Give them all a quick blitz in the food processor and let the new year bring a new spin on vegetables. Thai Broccoli Rice Serves 6 Author note: The level of heat is up to you. If you prefer a lot of heat, do not seed the serrano pepper. If you prefer a little bit of heat, remove a bit of the stem and seeds. Use a low sodium tamari, this will allow you to control the salt level a bit more.    Ingredients 8 cups broccoli florets 2 tablespoons canola oil 1/2 cup onion, diced 3 cloves garlic, chopped 2 tablespoons fresh ginger, chopped 1 serrano pepper, chopped 4 cups cabbage, shredded juice of 1 lime 8 basil leaves 1 cup cilantro, chopped 1 tablespoon fish sauce 2 tablespoons low sodium tamari (or low sodium soy sauce) 1/2 teaspoon of salt (optional)   Directions 1. In a food processor, puree the broccoli until a rice-like consistency develops. This may have to be done in two batches depending on the size of your food processor. 2. In a large flat bottomed skillet, add the oil, onion, garlic, ginger and serrano and cook over medium heat for 7 minutes. Stir occasionally. 3. Add the cabbage and coat with the infused oil. Cook for 4 minutes. 4. Add the riced broccoli and continue to cook for 3-4 minutes. Stir occasionally. 5. Add the fish sauce and soy sauce and cook for 1 minute. 6. Remove from the heat and add the basil, cilantro and lime juice. Stir well. Serve warm. Read More

Hatch Green Chile Sliders

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s time to slide into August with one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Meatball Sliders with Sriracha Coleslaw is the perfect vessel to deliver delicious Hatch chile flavor. Between two toasted golden buns lies a Hatch filled pork meatball with spicy sriracha coleslaw. Every bite contains crunch, salt and Hatch chile goodness. What makes this meal so great besides the flavor? The two major components of this meal (the meatball and the coleslaw) are both make-ahead friendly and versatile. The meatballs can be prepared up to a day before and then baked right before service. The coleslaw can be made up to 2 days in advance, and actually, develops more flavor the longer it sits in the fridge. What’s not to love? Now you might be wondering, is this recipe just for sliders? No, it is not. Like mentioned before, it is versatile. Here are a few other ways to use the meatballs and coleslaw: 1. Cook egg noodles, toss with butter and parmesan, and serve the meatballs with the noodles. 2. Eat the meatballs with the coleslaw as a side for a low-carb free option. 3. Serve the coleslaw with jasmine rice and top with a runny egg. 4. Freeze the meatballs for a rainy day. 5. Top your favorite tacos with the sriracha coleslaw. You also might be wondering how the meatballs have so much Hatch chile flavor. For this, I defer to Market Street and their annual Hatch chile extravaganza. Market Street takes Hatch season seriously, as any food connoisseur should. They know the delicious chile flavor that Hatch chiles possesses and they celebrate it. One of my favorite parts of this month-long Hatch party are the fire-roasted chiles available for purchase. These meatballs contain those FRESHLY roasted peppers that Market Street is diligently roasting outside the entrance. And that unique roasted chile flavor permeates the meatball. Which again, brings me back to my first point; this slider is one of the tastiest Hatch chile bites there ever was. Hatch Green Chile Sliders with Sriracha Coleslaw Author note: This recipe is easily halved.   2 tablespoons extra-virgin olive oil 1 cup diced onion 2 carrots, finely diced 3 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 cup Hatch green chiles (peeled and seeded) 1/2 cup lager beer 2 pounds ground pork 2 teaspoons cumin 1/4 cup panko bread crumbs 2 eggs 2 teaspoons mayonnaise 2 tablespoons crème fraîche 1/4 cup freshly grated parmesan 2 cups water chopped fresh cilantro, for topping slider buns, for topping mayonnaise, for topping   1) Heat the oven to 400 degrees. 2) Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes. 3) Add the green chiles and continue to cook for an additional 4-5 minutes. 4) Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan. 5) Remove the vegetables from the stove top and let cool for about 15 minutes. 6) In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine. 7) Line a rimmed baking sheet with parchment paper. Form 18 large meatballs. 8) Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees). 9) Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.   for the Sriracha Coleslaw: 4 cups shredded cabbage 4 cups shredded broccoli stems and carrot mix 1 cup radishes, thinly sliced and slivered ½ cup cilantro, roughly chopped 2 teaspoons Dijon mustard 2 teaspoons red wine vinegar 4 tablespoons sriracha juice of 1 lime 3/4 teaspoon kosher salt 1/4 teaspoon granulated garlic 3 tablespoons extra-virgin olive oil   1) Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well. 2) In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined. 3) Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined. 4) Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature. Read More

Stuffed Acorn Squash with Kale and Mushrooms

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!   Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.   Stuffed Acorn Squash with Kale and MushroomsYield: Serves 42 small acorn squashes, or 1 large one1/2 cup uncooked quinoa2 tablespoons olive oil1 shallot, chopped1 garlic clove, minced1 1/2 cups portabello mushrooms, chopped2 tablespoons apple cider vinegar2 cups chopped kale1/4 cup chopped fresh sage1/3 cup toasted pecans1/3 cup dried cranberries1/4 cup chopped chivessalt, peppersprinkling of mozzarella cheesedrizzle of honey on top1. Preheat oven to 425 degree F.2. Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for 20 minutes, flip them over and roast them flesh side up for another 20 - 30 minutes until golden brown and tender. Remove from oven and set aside.3. Cook the quinoa. Place 1 cup of water into a small saucepan and bring to a boil and add quinoa. Cover and reduce to a simmer for 15 minutes. Turn heat off and let it sit for another 10 minutes (covered). Fluff with a fork and set aside.4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.5. Add the vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked quinoa, pecans, cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash and serve.6. Sprinkle with cheese and top with a drizzle of honey.Cost: $2.58 per serving/ $10.35 totalNot including olive oil,vinegar, salt, pepper, sprinkle of cheese or honey Recipe inspired by Love and Lemons   Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University.  Read More

Red Meat and Heart Health Month

Balsamic Cherry Peach Chicken Skillet

Thanksgiving Tips, Tricks and Recipes

Roasted Tomato and Garlic Soup

Shortbread Cookies with Cherry Jam Buttercream Frosting

How To Preserve Hatch Chiles

Cinnamon Marshmallow Pumpkin Bake

Thai Broccoli Rice

Hatch Green Chile Sliders

Stuffed Acorn Squash with Kale and Mushrooms

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Red Meat and Heart Health Month

Balsamic Cherry Peach Chicken Skillet

Thanksgiving Tips, Tricks and Recipes

Roasted Tomato and Garlic Soup

Shortbread Cookies with Cherry Jam Buttercream Frosting

How To Preserve Hatch Chiles

Cinnamon Marshmallow Pumpkin Bake

Thai Broccoli Rice

Hatch Green Chile Sliders

Stuffed Acorn Squash with Kale and Mushrooms

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