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Dietitian Spotlight: Spaghetti Carbonara

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

Tuesday, March 21, 2017 11:58:34 AM

Continuing with our goal of “Building A Better Meal”, this month’s theme is “Building A Better Global Meal”. What a better way to assemble some global flare than by taking some cues from Italy. Spaghetti carbonara is a typical Italian staple that tastes anything but typical.

For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a …
» Read More
Dietitian Spotlight: Grilled Pizza with Goat Cheese

Tags: market street, Market Street Registered Dietitians, build a better lunchbox

Friday, July 21, 2017 9:47:00 AM

There are three reasons why this Grilled Pizza with Goat Cheese is the perfect diabetes-friendly recipe.

1. This recipe is loaded with vegetables. We know that veggies are awesome for us and especially for those with chronic conditions like diabetes. A study of over 2,300 Finnish men showed that fruit and vegetables may actually reduce the risk of Type 2 diabetes.

In fact, a …
» Read More
Introducing a Kitchen Game Changer

Tags: market street, Sunions, Onions, Produce

Tuesday, February 27, 2018 12:03:00 PM

"How do I cut an onion without crying?"

We've all been there. In fact, if you Google it, you'll get more than 1.1 million results and videos on the subject, which is why we're very excited to introduce Sunions™ to our stores. Sunions are a groundbreaking new product – the first tearless and sweet onion! There are so many things to love about these onions. They don’t make you …
» 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
Dietitian Spotlight: Italian Sub Salad

Tags: Market Street Registered Dietitians, market street

Thursday, June 8, 2017 10:27:00 AM

Turn your favorite sub sandwich into a fresh light summer salad! This two-step recipe is very tasty and also easy on the carbs. Use this basic Italian spin to try new ingredients that add bold flavor and nutrients to this colorful dish.

Like most Italian dishes, tomatoes and olives are staples. There is nothing quite like a ripe tomato, when either served on a bed of …
» Read More
A Pleasant Little Christmas Menu

Tags: market street, A Pleasant Little Kitchen, Christmas Recipes

Wednesday, December 21, 2016 4:43:00 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.

Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies.

Since this exact meal was cooked a few weeks prior, it's not surprising …
» Read More
Nacho Party

Tags: market street, APLK, Big Game, Party Recipes, Feeding a Crowd

Tuesday, January 31, 2017 7:22:32 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.

There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun.

The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and …
» Read More
A Pleasant Little Easter Menu

Tags: APLK, Easter, market street

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

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

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

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

The beauty of this protein as the main dish is that it's easy to prepare and if done properly can …
» Read More
Valentine's Heart Beet Cupcakes

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

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

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

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

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

10 Information Results For coconut oil

Dietitian Spotlight: Spaghetti Carbonara

Continuing with our goal of “Building A Better Meal”, this month’s theme is “Building A Better Global Meal”. What a better way to assemble some global flare than by taking some cues from Italy. Spaghetti carbonara is a typical Italian staple that tastes anything but typical. For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a rich bacon flavor and the Parmesan cheese helps balance out the boldness of the pancetta. Pancetta and Parmesan go together like Venice and gondola rides. By adding eggs to the recipe, it makes the sauce creamy and full-flavored, while also providing a protein source which helps your body build and repair tissues. Protein also helps to keep you feeling full and satisfied long after you’ve polished off this delectable dish. Garlic is another common ingredient of Italian cuisine. The Early Romans even used the savory flavor of garlic to spice up their dishes. There is a lot more to garlic than people probably know. Garlic is a member of the onion family and is packed with nutritional benefits. It has many antioxidant properties and can even help with reducing blood pressure, lowering the risk of heart disease and preventing colds. The antioxidants will reduce the risk of developing chronic diseases like cancer, Alzheimer’s and dementia. To further extend the health benefits of garlic, let it rest about 10 minutes after chopping before you cook them. Another staple of the Mediterranean region is wine. While you may traditionally hear that red wine has all the health benefits, white wine is often overlooked. Both wines contain flavonoids which are powerful antioxidants. White wine can also help with heart health. Plus, cooking with wine adds another dimension of flavor. To enjoy wine and still receive the health perks, only one glass a day is needed. Excessive alcohol intake can actually have a reverse effect on your health. So just sit down and relax. Enjoy this flavorful, hearty meal and the company of your loved ones like the Italians do.   SPAGHETTI CARBONARA INGREDIENTS: 2 large eggs 3/4 cup grated Parmesan cheese, divided 1 cup frozen peas 8 oz sliced mushrooms 1/2 cup loosely packed chopped fresh basil 1/4 teaspoon freshly ground black pepper 6 ounces pancetta or bacon, chopped 2 large cloves garlic, minced 3 tablespoons olive oil 1/2 cup dry white wine 1 teaspoon kosher salt 3/4 pound spaghetti   DIRECTIONS 1) Put a large pot of water on to boil. Meanwhile, in a large bowl whisk together the eggs, 1/2 cup Parmesan, peas, basil and pepper. Set aside. 2) Heat olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until it is browned. Spoon the pancetta to the side of the pan and scoop out all of the pancetta grease except for about 1 tablespoon. Add the garlic and stir until fragrant- about 1 minute. Add the wine and mushrooms and cook until liquid is reduced by about half. Remove from heat and set aside. 3) When the water is boiling, add the salt and spaghetti. Boil pasta until it is al dente (slightly tender to the bite). Scoop out 1/4 cup of the pasta water and set aside (see tips below). Drain the pasta, then immediately add the pasta to the bowl with the egg mixture. Toss to coat the pasta with the egg mixture and incorporate those ingredients throughout (the heat from the pasta will sufficiently cook the egg and melt the cheese). Add the pancetta mixture to the pasta and toss to combine. 4) Serve immediately. Sprinkle individual servings with the remaining Parmesan cheese and freshly ground black pepper. Read More

Dietitian Spotlight: Grilled Pizza with Goat Cheese

There are three reasons why this Grilled Pizza with Goat Cheese is the perfect diabetes-friendly recipe. 1. This recipe is loaded with vegetables. We know that veggies are awesome for us and especially for those with chronic conditions like diabetes. A study of over 2,300 Finnish men showed that fruit and vegetables may actually reduce the risk of Type 2 diabetes. In fact, a New York Times article from June of last year put it simply “Good plant-based foods are known to be rich in fiber, antioxidants, good fats and a wide array of micronutrients, and have been shown to improve glucose metabolism and lower inflammatory markers.” Basically, veggies are super cool! 2. This recipe is packed with fiber. Fiber is an indigestible carbohydrate. So, essentially it isn’t absorbed and thus doesn’t affect your blood sugar. Fiber also slows down digestion so that the carbs you do eat enter the bloodstream as glucose and at a much slower rate. You are getting fiber from the peppers, zucchini, squash and onion as well as the sandwich thins! Each serving provides 9 grams of fiber which is about one third of what we need per day. 3. The pizza has a pulse! Well, technically it has pulses (plural) and by pulses I mean beans/peas from the garbanzo beans in the hummus. The hummus offers both protein and fiber which slow down the absorption of the carbohydrates in the pizza. Sadly, many people avoid pulses because they fear the carbohydrates but they overlook the fiber that comes with it. The Bean Institute (yes, that’s a real thing) reports that people with diabetes who eat beans/pea/lentils consistently have lower blood sugars after a meal, and even lower HbA1c’s (the long term measurement) than people with diabetes who don’t eat these tasty little gems. So, basically, there’s no reason not to eat this easy summer meal. Fire up the grill, ignite your taste buds and set aside any diabetes dinner doubts because you’re gonna love this grilled pizza recipe.   Grilled Pizza with Goat Cheese   Ingredients 1 each red, green and yellow bell peppers, sliced 4 small zucchini, sliced 2 yellow summer squash, sliced 2 medium onions, sliced 2 tbsp Olive oil 6 oz Lone Star goat cheese (from deli) 6 Sandwich thins, halved 1 small container (10 oz) Sabra hummus     Directions 1. Heat grill. Place vegetables in a large bowl and drizzle with olive oil; toss to coat.   2. When ready to grill, place vegetables in a grill basket. Cook 10 to 14 minutes, stirring occasionally to brown evenly on all sides and removing vegetables from grill when crisp-tender. (Cooking time will vary depending on moisture content of each vegetable, grill temperature and distance from heat.) 3. On one half of sandwich thin, spread a few tablespoons hummus. Top with some grilled vegetables and crumble on goat cheese. Repeat with remaining ingredients. 4. Return pizzas to grill for 1-2 minutes, just to heat through. Read More

Introducing a Kitchen Game Changer

"How do I cut an onion without crying?" We've all been there. In fact, if you Google it, you'll get more than 1.1 million results and videos on the subject, which is why we're very excited to introduce Sunions™ to our stores. Sunions are a groundbreaking new product – the first tearless and sweet onion! There are so many things to love about these onions. They don’t make you cry when cutting and they truly are sweet and tastefully crunchy. What are Sunions? Sunions are grown in Idaho, Nevada and Washington and are a product of more than 30 years of research and farming to grow an onion that decreases in pungency (causing fewer tears) and gets sweeter over time. The journey began in the 1980’s when the first two onions were cross-bred using natural and traditional methods. As technology advanced, volatile onions were identified using gas chromatography, which allowed breeders to identify the onions that would cause fewer tears when cut. Why do onions make us cry? As a natural self-defense mechanism, onions release volatile compounds when they are damaged. So when we cut them, compounds in onions are broken up and this causes the onion to release something called lachrymatory-factor synthase (LF). When LF reaches our eyes, it signals the nervous system to create tears to reduce the irritant. The amounts of those compounds in other onions remain the same or increase over time. In Sunions, these compounds do the exact opposite and decrease to create a tearless, sweet and mild onion. The flavor of Sunions is also more consistent from bulb to bulb than with any other onion. Using and Storing your Sunions You can use a Sunion for anything you would normally use an onion for. Grill them, sauté them, or use them instead of a regular onion in any recipe to add crunch and sweet flavor. Store Sunions indoors in a breathable, dry container. Keep them in a cool place, 35 to 40 degrees Fahrenheit, and away from light. Sunions stored correctly in a cold and dark place will retain their eating quality for up to six weeks. Sunions™ Omelette Serves: 6    Ingredients: 8 large eggs 1/3 c. grated Parmesan cheese 2 Tbs milk 2 Tbs olive oil 1 Sunions™ onion, chopped 8 oz. mushrooms, sliced (such as shitake) 2 cloves garlic, minced 1 6oz bag baby spinach, rinsed   Directions: 1) In medium bowl, add eggs, Parmesan cheese and milk. Whisk to combine and set aside. 2) In a large sauté pan, on medium high heat add olive oil. Heat one minute and add onions and mushrooms. Saute for 3-5 minutes or until onions are translucent. Add garlic and stir to combine. Turn heat to medium and add spinach. Stir to combine and cover. Cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper. Spread mixture evenly on bottom of pan. Add prepared eggs, lower heat to medium low and cook for 10 minutes; lifting edges to let uncooked eggs run underneath. To finish cover for 2-3 minutes and omelette will get puffy. 3) Cut into wedges and serve warm. Great for breakfast, lunch or dinner. 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

Dietitian Spotlight: Italian Sub Salad

Turn your favorite sub sandwich into a fresh light summer salad! This two-step recipe is very tasty and also easy on the carbs. Use this basic Italian spin to try new ingredients that add bold flavor and nutrients to this colorful dish. Like most Italian dishes, tomatoes and olives are staples. There is nothing quite like a ripe tomato, when either served on a bed of fresh greens or made in an Italian red sauce. Tomatoes are packed with Vitamin C and lycopene, a heart-protective antioxidant that may also prevent some cancers (particularly prostate). In this recipe, you will also find cured Italian meats like prosciutto and turkey pepperoni. To cure a meat simply means to preserve it by various methods such as salting, drying or smoking. Because of that, these meats are normally concentrated in flavor and salty to the tongue. The banana peppers are full of nutrients while adding a delicious sweet & sour flavor combo. This ingredient is common to Italian dishes and is a good source of vitamin E, dietary fiber, vitamin A, vitamin C and vitamin K - all essential for good health.   Italian Sub Salad Ingredients 4 cups shredded romaine hearts  2 Roma tomatoes, diced 1 cup mixed Italian olives, pitted ¼ red onion, sliced ¼ cup sliced pickled banana peppers 6 ounces diced Italian meats (prosciutto and/or turkey pepperoni)   for the Submarine Vinaigrette ½ + 2 tablespoons cup olive oil 1-2 tablespoons red wine vinegar (just enough to give it some tang) 1 tablespoon Italian seasoning Pinch salt Freshly cracked pepper    Directions 1) Whisk the ingredients for the dressing together and set aside. 2) Toss all of the salad ingredients together and toss with dressing Easy as that! Read More

A Pleasant Little Christmas 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.  Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies. Since this exact meal was cooked a few weeks prior, it's not surprising that it's missing the labor of love that goes into Thanksgiving. It moves down on the priority list when gifts and other Christmas festivities are being planned. Growing up we spent many a Christmas in east Tennessee. It is a memory I treasure. However, the moment that always stands out isn't Christmas day...it is the Christmas Eve ritual. A big breakfast in the morning, followed by no lunch (or light snacks for us little ones) and then a most memorable dinner at Aunt Linda's house. This was not a sit-down dining event. It was a mill-around-and-gather meal from a variety of the tastiest finger foods one could imagine. The rooms were filled with love, warmth and some of my most favorite people. We gathered in the living room when Uncle Curt began to play the guitar, dulcimer or harmonica. He lead us in merriment and we joined in carol singing. Mugs of Christmas wassail filled many hands. This Christmas Eve celebration filled my soul so much that it never left space for me to remember what we ate on Christmas day. When given the opportunity to host Christmas for the first time I stepped outside the box. It was not going to be Thanksgiving Repeat. I wanted to own the Christmas meal like my dear aunt who put her stamp on Christmas Eve. My first Christmas dinner involved a salt crusted tenderloin. There was no turkey or ham. Sides included a ginger and garlic infused creamed cabbage and mashed potatoes with caramelized onions. Mulled wine was passed out to open hands. The whole meal was a hit and was even praised for being a nice break from a turkey dinner. It was a success and I felt like I had a new tradition: to be non-traditional. Christmas dining is an opportunity to depart from Thanksgiving Repeat and to look for adventurous recipes. Make it fun. Make it your own. This year, I'm not hosting Christmas Day. Christmas Eve morning will belong to my small family of four. It will be non-traditional...starting with my new cow plates purchased at Market Street’s Dish Department and coffee cake muffins. This year, add one new item to your Christmas meal...or if you're daring, six. A Pleasant Little Christmas Menu Mulled Wine Arugula, Goat Cheese and Proscuitto Puff Pastry Roasted Beets with Goat Cheese and Cilantro Arugula Orange Manchego Salad Beer Braised Short Ribs Dark Chocolate Ice Cream Mulled Wine This drink is a cinch to make and takes little effort. Have fun with what you use to add flavor to the wine. Don't forget to check out Market Street's wonderful selection of wine and the benefits of joining its Wine and Beer Club (click here to read more). Prosciutto Puff Pastry Pick up some pre-made puff pastry from the freezer section at Market Street and then meander to the cheese and meat section. There's a wonderful selection of Italian cured meats to choose from if you are looking to substitute prosciutto. This recipe can be prepared half a day in advance and then baked before serving. Arugula Orange Manchego Salad By December, citrus is in full swing and this salad embraces this delicious season. It is the perfect light side dish to serve alongside the puff pastry, beets and short ribs. Roasted Beets This recipe will catch your diners off guard in a delicious way! Beets are not only tasty but they also offer a purple color that will make every plate pop. Give beets a chance. Beer Braised Short Ribs These bad boys cook low and slow, perfect for a holiday gathering. It can also be made two days in advance and gently reheated in the oven. This recipe is easily doubled.   Dark Chocolate Ice Cream Beautiful and decadent. Enjoy making this dessert with your family a few days before serving. Add a variety of toppings like peppermint, cookies and sprinkles to make this a fun sweet holiday treat!     Recipes:    Mulled Wine Author note: The beauty of mulled wine is that you can be creative with the flavors you add. Choose from star anise, cloves, cinnamon sticks, all spice to an arrangement of herbs and other spices. Have fun and don’t forget a splash (or two) of liquor at the end.   Ingredients:  1 bottle red wine (I prefer an Old Vine Zin) 1/2 teaspoon whole cloves 1/3 cup sugar 1 bay leaf 1 vanilla bean, sliced open 2 cinnamon sticks 2 rosemary sprigs 2 strips of lemon peel (about 3 inches), 3 strips of orange peel (about 3 inches), brandy, rum or whiskey to top   Directions:  1) Combine all ingredients except whiskey, into a large saucepan. Warm through gently for 15-17 minutes. Serve warm with a splash or two of brandy.   Prosciutto Puff Pastry   Ingredients: 1 package of puff pastry, thawed 4 ounces crumbled goat cheese 8 ounces shredded monetary jack 12 ounces thinly sliced prosciutto, 6 cups arugula 1 egg   Directions: 1) Heat oven to 400 degrees 2) Spray bottom of 9 x 13 glass baking pan with cooking spray. 3) On a floured surface roll out one the puff pastry sheets. Lay one of the puff pastry inside the pan. 4) Evenly spread both cheeses on top of the puff pastry dough. 5) Halve the prosciutto pieces (hot dog style) and then scrunch into bite sized balls. Add the prosciutto in evenly spaced rows until there is no more prosciutto. 6) Top the prosciutto with arugula. 7) Roll out the second sheet of puff pastry. Cover the arugula. Try to seal the ends of the puff pastry, however if you can’t that’s okay. Remove excess dough. 8) Place in the fridge and let the dough chill for about 15 minutes. 9) Meanwhile, beat the egg in a small bowl. Brush the the top layer of the puff pastry dough with the egg wash. 10) Place in the oven and cook for 20-23 minutes or until the puff pastry is golden brown and puffy. 11) Serve warm.   Arugula Orange Manchego Salad   Author note: To make this salad ahead of time, slice the toppings and place in an airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.   For the Salad 1 7 ounce bag of arugula 1/4 cup fresh basil, chiffonade (and more for topping) 3/4 cup shallots, thinly sliced 3/4 cup manchego slices (used with a vegetable peeler) 1 orange, quartered and thinly sliced Basil-Orange Sherry Vinaigrette   Directions: 1) In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss. 2) Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.   For the Vinaigrette 2 garlic cloves, rough chopped 2 shallots, rough chopped 1/2 teaspoon kosher salt 2 large basil leaves, chopped 2 tablespoons sherry vinegar zest of 1 orange 5 tablespoons fresh orange juice 3 tablespoons extra-virgin olive oil   Directions: 1) In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed. 2) Combine the vinegar, orange zest, orange juice and stir well. 3) Slowly add the oil to the mixture in a steady stream,  whisking constantly. 4) Place in an airtight container.   Roasted Beets   Ingredients: 3 cups beets, peeled and diced into bite sized pieces 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 2 cups radishes, sliced (save the leaves) juice of 1 lime 1/4 teaspoon red wine vinegar 1/4 cup chopped cilantro leaves, plus more for topping 1/4 cup chopped radish leaves, plus more for topping 2 ounces goat cheese, plus more for topping   Directions: 1) Heat oven to 400 degrees. 2) In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. 3) Place on a rimmed baking sheet and roast for 20 minutes. 4) Toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. 5) After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. 6) Roast for an additional 20 minutes, stirring after 10 minutes. 7) Remove from the oven, spritz the vegetables with lime juice and vinegar. Then add the cilantro and radish leaves. Stir. 8) Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.   Beer Braised Short Ribs   4 1/2 pounds bone-in short ribs 3 teaspoons kosher salt 2 tablespoons canola oil 1/2 cup shallots, chopped 1/4 cup carrots, chopped 2 garlic cloves, crushed 2 tablespoons tomato paste 2 12-ounce bottles of light amber beer 1/4 cup brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 2 bay leaves   Directions:  1) One hour before cooking, remove the meat from the fridge. 2) Heat the oven to 350 degrees. 3) With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides. 4) In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches. 5) Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes. 6) Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked. 7) Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well. 8) Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway. 9) Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven. 10) Cook for 3 hours. Serve warm.   Dark Chocolate Ice Cream   Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream.   Ingredients: 1 1/2 cup heavy cream 1 1/2 cup whole milk 2 teaspoons vanilla extract 6 egg yolks 3/4 cup sugar 1/2 cup dark chocolate cocoa powder   Directions: 1) 24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions. 2) In a small sauce pan, heat the cream, milk, vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and not to let it boil. 3) After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes. 4) Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. 5) Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. 6) Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours. 7) Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. 8) Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Read More

Nacho Party

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’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun. The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and make-ahead friendly, but it also needs to be delicious. Within this hungry football crowd are sleeping food dragons. These are the difficult eaters—smug ‘foodies’ or an adult with a picky palate. May I suggest a nacho bar? A “Nacho Night” get-together is a winner for all, regardless of the team you root for. For the host, it is easy to plan and prepare. Meats and sauces can be made ahead, or even purchased from Market Street the night before and gently reheated before service. Clean-up is a cinch (disposable foil pie pans for all!). Toppings can be chopped and refrigerated a few hours before everyone arrives. You’ll be casually sipping on a margarita when everyone arrives…and silently laughing. You’re actually making them do the cooking. And they’ll love you for it. It’s a win for the guests because they are pleasantly surprised. Conversations become livelier as the diners dive into the nacho building process. There’s food options for the pickiest eaters. But the overarching point of a nacho bar is that it’s tasty, memorable fun. You’ll be adding a memory to their food story and that’s awesome. When people come knocking at your door ready for kick-off, you’ll be ready to score big with your fans. Offer up chips, a selection of toppings and lots of cheese. It’s nacho night in America! Here’s a brief game plan to follow for the nacho building: Chips- make sure the tortilla chip is thick, not thin. Also, open the tortilla chip bag at the bottom instead of at the top. This allows all the small chips to be on the bottom of the nacho pile instead of on top. Market Street provides an abundant selection of tortilla chips that are perfect for nachos. It ranges from Tia Rosa to Xochitl to Market Street's very own, house-made seasoned deli chips (that make my heart skip a beat). Cheese- Goopy “queso” is not invited to this nacho party. This makes the chips soggy and undesirable. Use a neutral blend of shredded cheese (Monterey Jack is a good option). Be very generous when adding the cheese. If your nachos are based on a theme (like Greek or Italian) use a meltable cheese that compliments the other ingredients. Meat- offer a variety of meats or just stick to one. Market Street’s premade rotisserie chicken is perfect for nachos. Shred and then season with a bit of salt and lime juice—it’s an easy way to add flavor. BBQ brisket is also another excellent option. Layers- When building the nachos, think lasagna: chips, meat, cheese and repeat. I generally go with two layers, you may want more. Simplicity- Keep it simple on what initially goes on the chips and into the oven. Meat and cheese is all that’s needed at first (add beans and diced onions at the most). Leave the rest of the show up to your party guests and the toppings you put on your nacho bar. Toppings- This is where the fun begins and Market Street’s deli and premade sections are the perfect place to grab a few goodies. Go BIG when it comes to nacho toppings, here are a few suggestions. raw onions: white, red, green. crumbly cheeses: blue cheese, feta, goat cheese. greens: cilantro, parsley, chopped romaine lettuce. sauces: buffalo sauce, ranch dressing, pesto, tzatziki. vegetables: pico de gallo (also available in the Market Street ready to eat section), radishes, cabbage, bell peppers, jalapeños. beans (canned and drained): black, pinto, cannellini. Or if you prefer to skip the nacho bar and stick with pre-made nacho options, try these recipes for Buffalo Chicken Nachos or Chicken Pesto Nachos. Happy Nacho-ing! Buffalo Chicken Nachos Author note: This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown's Buffalo Wing Sauce. Feel free to use store bought buffalo sauce and ranch dip if time is limited. For the nachos:  Ingredients:  canola spray thick tortilla chips roasted chicken, shredded Lucerne shredded three-cheese blend cheese For the toppings: red onion, diced radishes, thinly sliced fresh cilantro leaves, lightly chopped buffalo sauce (see recipe below) buttermilk ranch sour cream drizzle (see recipe below)   Directions:  1) Heat the oven to 350 degrees. 2) Line a large baking sheet with foil and spray with canola oil. 3) Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna). 4) Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned. 5) Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.   For the buttermilk ranch sour cream drizzle: Ingredients: 1/2 cup buttermilk ranch dip (see below) water   Directions:  1) In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency. For the Buttermilk Ranch Dip: Author note: This recipe is adapted from Food52’s Basil Buttermilk Ranch Dressing. If you plan to serve this with salty chips, decrease the salt content to 1 teaspoon to 3/4 teaspoon. 1 cup sour cream ¾ cup buttermilk 2 tablespoons chives, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons shallot, finely chopped 2 tablespoons garlic (about 3 cloves), chopped ¼ teaspoon paprika 1 teaspoon kosher salt zest of ½ lemon   Ingredients:  1.Combine all ingredients into a bowl and stir well to combine.   For the buffalo sauce: Author note: If you love buffalo sauce, like I do, double the recipe. Ingredients: 3 tablespoons unsalted butter 2 garlic cloves, finely chopped 1/2 cup hot sauce (such as Texas Pete or Cholula) 1/2 teaspoon kosher salt   Directions: 1) In a small bowl, melt the butter in the microwave. 2) While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.   Chicken Pesto Nachos Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. Store bought pesto also works if time is limited.   Ingredients: tortilla chips roasted chicken, shredded or diced mozzarella cheese goat cheese basil arugula pesto (for recipe, see below) tomato and red bell pepper salad (for recipe, see below) crème fraiche drizzle (for recipe, see below)   Directions: 1) Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray. 2) Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. 3) Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. 4) Continue steps 2-3 one more time. 5) Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned. 6) Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.   Basil and Arugula Pesto Ingredients: 2 cups basil 1 cup arugula 1/3 cup pine nuts 3/4 cup finely grated fresh parmesan 2 garlic cloves, chopped 1/3 cup pine nuts juice of half a lemon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil   Directions: 1) Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. 2) While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. 3) Remove from the food processor and store in an airtight container.   Tomato and Red Bell Pepper Salad Ingredients: 1 cup red bell pepper, seeded and diced 1 cup tomatoes, diced 1/4 cup shallot, finely diced 2 tablespoon parsley, finely chopped 2 tablespoons basil, finely chopped 1/2 teaspoon kosher salt 1 teaspoon extra-virgin olive oil   Directions: 1) Place all ingredients into a small bowl, stir to combine.   Crème Fraiche Drizzle Ingredients: 2 tablespoons crème fraiche 1 tablespoon water   Directions: 1) Combine the two ingredients into a small bowl. Mix well. Read More

A Pleasant Little Easter Menu

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

Valentine's Heart Beet Cupcakes

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

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

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