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All the Tricks to Treat Your Guests!

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

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

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

Spooky Sugar Cookies

Ghoulish Guacamole

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

Creepy Caramel Apples

You don't have to be a …
» Read More
Grilled Prosciutto, Spinach and Burrata Pizza

Tags: A Pleasant Little Kitchen, watch party, pizza

Friday, February 2, 2018 4:32:00 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.

I talk a big grill game. BUT, come on...

I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill.

And I love it.

Now it’s my turn to convince you of the …
» Read More
Earth Day Faves

Friday, April 21, 2017 3:00:14 PM

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.

1. Natural Life Recycled Gift Bags

These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.

2. Burt's Bees

When it comes to personal care, these natural products are definitely at the top of our list. …
» Read More
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.

…
» Read More
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 …
» Read More
Turkey & Dumplings

Tags: dumplings, fall favorites, gnocchi, market street, quick meal, registered dietitians, rotisserie chicken, thanksgiving leftovers, turkey

Friday, November 27, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; …
» Read More
American-Style Pistachio Salad

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

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

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

Tags: A Pleasant Little Kitchen, Easter, breakfast

Wednesday, March 28, 2018 11:15:00 AM

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

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

When the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success.

The weekend feels better when waffles are involved. Sure, it does take a bit of …
» Read More
Strawberry Basil Grilled Cheese with Red Pepper Jelly

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

Wednesday, April 6, 2016 9:30:00 AM

The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and …
» Read More
Family Meals Month Meets Breakfast Month

Tags: breakfast, Family Meals Month, market street, National Breakfast Month, recipe, registered dietitian, Wholly Guacamole

Wednesday, September 23, 2015 9:30:00 AM

In continuation of Family Meals month AND National Breakfast month we offer Breakfast for Dinner! There's nothing faster, more affordable or delicious as eating breakfast for dinner. Here's a speedy dinner just for your family this week.

Omelet Quesadilla

Ingredients

3 Eggs

1/4 tsp. Chili Powder

2 Tbsp. Whole Milk

1 tsp. Canola Oil

1/2 cup Shredded 3 Cheese …
» Read More

10 Information Results For Tell us how we are doing

All the Tricks to Treat Your Guests!

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

Grilled Prosciutto, Spinach and Burrata Pizza

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I talk a big grill game. BUT, come on... I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill. And I love it. Now it’s my turn to convince you of the same thing. Almost anything you make in the kitchen can be made on the grill. The open flame of a grill, the smell of burning charcoal, it’s a form of bliss for me. It’s not just the food that comes from the grill that tugs at my heart, it’s what surrounds the grilling process. Family time. Anytime the back door is open, three little bodies are sure to follow (yes…that includes the dog). When we grill, we are outside together. They are playing; we are cooking and waiting and talking. Gathering around the grill is fun, but gathering around the grill when pizza is involved…well that might be even more fun. My whole crew gets excited for pizza night. Toppings are generally creative for the adults and the toppings for the kids are typically cheese and pepperoni. While I do enjoy a good pepperoni slice, I was inspired to grab a different kind of pork this go around. While perusing my favorite spot at Market Street (you know it, the cheese department) I spied an irresistible looking package of prosciutto. This family pizza night, this cured ham was going to be my alternative to pepperoni. And to make things a little bit more edgy, I decided to grab burrata instead of mozzarella balls. This salty cured ham is one of my favorite flavors. And burrata is becoming one of my new favorite cheese because it’s essentially cream filled mozzarella… and what’s not exciting about that! Combine these flavors with the grill and regular pizza night has turned into pizza-heaven night. Get.Ex.Cited. Let me encourage you to hop to Market Street and fill up your cart with pizza goodies. Light that grill and roll out your favorite pizza dough, because I’m pretty sure that when you open that back door, your whole crew will want to grill right alongside you. Grilled Prosciutto, Spinach and Burrata Pizza Servings Vary Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.    Ingredients pizza dough cornmeal tomato sauce (see recipe below) prosciutto spinach mozzarella, shredded burrata   Directions 1. Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza. 2. Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid.  Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly). 3. Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds. 4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately. for the tomato sauce Ingredients 1 28 ounce can crushed tomatoes 1/2 onion 1 teaspoon kosher salt 4 tablespoons unsalted butter   Directions 1. Place all ingredients into a small saucepan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Read More

Earth Day Faves

Happy Earth Day! Here's our top 6 favorite Earth-friendly products you can find in our stores.   1. Natural Life Recycled Gift Bags These adorable bags are made from 80% recycled water bottles! They're perfect for gifts, groceries and everything in between.    2. Burt's Bees When it comes to personal care, these natural products are definitely at the top of our list. Made with ingredients such as lavender, honey and cocoa butter, we are proud to have them in our stores.    3. EnviroKidz Rice Bars Our favorite thing about EnviroKidz is that they donate 1% of sales to support endangered species and habitat restoration. All of their products are USDA Certified Organic, Non-GMO Product Verified, Vegetarian and Gluten Free.    4. Natural Life Water Bottles We love these stainless steel, reusable water bottles that will keep your plastic ones out of the landfills. They'll fit perfectly in your Natural Life bags too!   5. Market Street Reusable Bag You can find this and many other designs at your local Market Street. Don't forget to hand them to your sacker and get 5 cents off (per bag)!  6. One Tree Planted Mini Bouquets These mini bouquets will not only help you brighten someone's day, but will also help our planet. With each mini bouquet you buy, one tree will be planted in the United States. Visit our floral department to pick out one (or several) today!  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

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

Turkey & Dumplings

My Fall Favorites (Quick, Easy & Delicious Soups)   This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; therefore, I am always trying to find a shortcut. I have tried various quick dumpling recipes, but they still took more time than I wanted to spend or I just didn't love them. So, last year I decide to try using gnocchi instead and the result was pretty good. I used the regular size ones which were a bit doughy, so this year I tried the minis and they were perfect! For this recipe, you can use leftover chicken or stop and pick up a rotisserie chicken on your way home. Also try adding whatever veggies you have on hand: broccoli, spinach, asparagus, etc. Also feel free to be as lazy as you want- purchase pre-sliced/chopped veggies. Turkey and Dumplings1 Tablespoon olive oil1 medium onion, diced3 celery stalks, diced2-3 carrots, shredded3 cloves garlic, minced2 cups leftover turkey or chicken (or however much you have)5 cups low sodium chicken broth1 pkg gnocchi (I like the mini potato gnocchi)1 cup half-and-half (or 1 C cream or 1-2 T Greek yogurt)   fresh cracked pepper to taste1. Heat oil in a stockpot or Dutch Oven over medium heat2. Add veggies, saute about 5-7 minutes3. Add chicken and broth, bring to low boil4. Add gnocchi, simmer about 3 minutes (or per package directions)5. Add half and half and pepper, simmer about 5 minutesYield: 8 servingsCost: $1.31* per serving; $10.49* per recipe*does not include turkey, oil, or pepper   Inspired by My Mom (Jodie Loven)Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki 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. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

American-Style Pistachio Salad

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

Strawberry Waffles

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 the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success. The weekend feels better when waffles are involved. Sure, it does take a bit of work, but the pay-off is oh so delightful. Now that winter is on its way out and spring is rolling in I’m craving a breakfast that reflects this new season. A breakfast that is cheery, tart and sweet. With the beginning of spring comes the first batch of strawberries that Market Street always happily and proudly displays. Walking in to this land of goods, I’m always greeted by the pinks and reds of the beginning of strawberry season (cupcakes! breads! so many tasty options!). It’s a very happy time to be shopping at Market Street when the strawberries start appearing and it happens to occur during one of my favorite times of the year: spring. Naturally I wanted to combine these two delightful elements of weekend, waffles and strawberries. Most importantly I thought the waffles needed to mimic the sensation that is found in each bite of a perfectly ripe strawberry—tartness and sweetness. Not only are these golden waffles cheery weekend greeters, but they are also vessels for freshness. I’ve skipped the obligatory whipped cream and maple syrup toppers. Instead, these beauties are topped with fresh strawberries and local Texas honey. The honey, instead of syrup, provides an unexpected sweet flavor that balances out the tartness of the cooked strawberry. The ripe strawberries give the soft waffles a bit of texture. With all of these components combined, you’ve got yourself a charming breakfast. These waffles are perfect to welcome in spring and the weekends. Start your 48 hours of rest with a delightful pop of spring—strawberries and Market Street.   Strawberry Waffles Author note: This recipe is based off of 1 cup of pancake mix. Adjust the ingredients according to how much pancake mix is needed.   1 pound fresh strawberries 1 teaspoon dry marsala wine 2 teaspoons sugar pancake mix honey   1. Finely, chopped 1 cup of strawberries. Place the strawberries into a bowl and cover with 1 teaspoon of sugar and 1 teaspoon of marsala wine. Set aside for 10 minutes. 2. Slice the remaining strawberries and place into a bowl. Toss with the remaining 1 teaspoon of sugar. 3. Meanwhile, warm a waffle iron. 4. Follow the instructions on the pancake mix selected. Add the 1 cup of finely cut strawberries into the mixture. 5. Stir well to incorporate the pancake batter and the strawberries. 6. Placed the batter into a waffle iron and cook until golden brown. 7. Remove the waffle from the waffle iron. Top with honey and sliced strawberries. Serve immediately. Read More

Strawberry Basil Grilled Cheese with Red Pepper Jelly

  The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and are high in fiber. This recipe for Strawberry Basil Grilled Cheese with Red Pepper Jelly is the perfect combination of white and brown foods.    What’s better than a grilled cheese?! It’s simplicity and speediness is hard to beat. The crunchy, golden brown sides and warm, gooey cheese beckon even those with the best of resolve. But with an average sandwich containing close to 500 calories and 10 grams of saturated fat, it doesn’t make sense for those watching their waistline. With a few tweaks, enjoying a grilled cheese is still entirely possible. Here are some of the best ways to include grilled cheese without the post grilled guilt.   Include loads of flavor: It keeps your taste buds distracted. With sweet and spicy red pepper jelly or honey, juicy strawberries, fresh basil and peppery arugula your mouth will not miss that extra bit of cheese.   Include a variety of textures: from the chewy bread, soft cheese, smooth jelly and crunchy greens every bite will be an adventure. TIP: to avoid “frying” your grilled cheese in a pan of butter, use a panini press or place another pan on top of your grilled cheese to get that satisfying crunch without the extra calories.   Include a rainbow of colors: You’ve heard it before, we eat with our eyes. This month our goal is to help you Color your Basket white and brown. We’ve got that covered with the goat cheese and bread but adding a few pops of color can take a monochromatic meal and make it kaleidoscopic.   This gourmet grilled cheese meets all the criteria. Here’s to a delicious, colorful and figure friendly sandwich.    Strawberry Basil Grilled Cheese with Red Pepper Jelly Ingredients: Yield: 3 sandwiches   1 (4-oz) goat cheese, feta cheese or queso fresco, softened 6 whole grain bread slices 4 ½ teaspoons red pepper jelly or honey ¾ cup sliced fresh strawberries 15 large fresh basil leaves 1 1/2 cups fresh watercress, arugula or spinach Salt and pepper to taste   Directions 1)Spread goat cheese (or cheese of choice) on 1 side of 3 bread slices. 2)Spread pepper jelly (or honey) on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 3) Sprinkle with salt and pepper to taste. 4) Top with remaining bread, goat cheese sides down.  5) Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.   Read More

Family Meals Month Meets Breakfast Month

In continuation of Family Meals month AND National Breakfast month we offer Breakfast for Dinner! There's nothing faster, more affordable or delicious as eating breakfast for dinner. Here's a speedy dinner just for your family this week. Omelet Quesadilla Ingredients 3 Eggs 1/4 tsp. Chili Powder 2 Tbsp. Whole Milk 1 tsp. Canola Oil 1/2 cup Shredded 3 Cheese Blend 1/4 cup WHOLLY GUACAMOLE dip Pico Style Instructions Heat a medium sized skillet over medium-low heat. Add the oil to the skillet and allow to warm up for 3-4 minutes. Whisk together the chili powder, eggs and milk to make a uniform batter. Add the batter to the skillet and cover with a lid for 3 minutes. Add half of the cheese blend to half of the omelet and cover for 1 minute so cheese can start to melt. Keep the heat low to avoid excessive browning or burning of the eggs. Add the WHOLLY GUACAMOLE dip Pico Style then cover with the rest of the cheese before folding over the omelet. Be careful and don't break it! Thanks to Wholly Guacamole for the recipe and picture. Read More

All the Tricks to Treat Your Guests!

Grilled Prosciutto, Spinach and Burrata Pizza

Earth Day Faves

Shortbread Cookies with Cherry Jam Buttercream Frosting

Roasted Tomato and Garlic Soup

Turkey & Dumplings

American-Style Pistachio Salad

Strawberry Waffles

Strawberry Basil Grilled Cheese with Red Pepper Jelly

Family Meals Month Meets Breakfast Month

10 Information Results For Tell us how we are doing

All the Tricks to Treat Your Guests!

Grilled Prosciutto, Spinach and Burrata Pizza

Earth Day Faves

Shortbread Cookies with Cherry Jam Buttercream Frosting

Roasted Tomato and Garlic Soup

Turkey & Dumplings

American-Style Pistachio Salad

Strawberry Waffles

Strawberry Basil Grilled Cheese with Red Pepper Jelly

Family Meals Month Meets Breakfast Month

Company Information

Guest Services

Resources