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Roasted Tomato and Garlic Soup

Tags: market street, APLK, soup

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

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

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

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

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

While winter …
» Read More
Dietitian Spotlight: BBQ Chicken Tostadas

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

Friday, May 5, 2017 1:55:00 PM

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery …
» Read More
Dietitian Spotlight: Grilled Pork Chops and Peaches

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

Monday, July 24, 2017 1:52:00 PM

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe!

Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. …
» Read More
A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

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

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

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

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

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» Read More
A Pleasant Little Christmas Morning

Tags: A Pleasant Little Kitchen, Christmas

Tuesday, December 19, 2017 11:36:00 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.

It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless.

Santa’s cookies are half-eaten and out of …
» Read More
A Pleasant Little Wedding Brunch

Tags: A Pleasant Little Kitchen, market street, wedding

Wednesday, June 7, 2017 9:38:33 AM

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

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

There was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together.

The …
» Read More
Crispy Broccoli Parmesan Fritters

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

Wednesday, August 24, 2016 9:30:00 AM

Most of us know that broccoli is a healthy option when it comes to choosing different food items to put on our plate. But do you know why it is considered a powerhouse of nutrition? As we continue through the color wheel, let’s focus on this all-star green food.

Not only is broccoli low in calories, but it contains many essential vitamins and minerals that our …
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Dietitian Spotlight: Tuscan White Bean Soup

Tags: market street, Market Street Registered Dietitians, soup

Thursday, November 3, 2016 3:00:00 PM

There is nothing like a warm bowl of soup on a chilly fall evening! This recipe for Tuscan White Bean Soup, full of Italian inspired flavors and hearty nutrition, is sure to warm you to the core! Beans are an inexpensive ingredient that add bulk to recipes, along with an array of nutrients that will keep you full and satisfied throughout the day.

Beans, including the …
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Almond Crusted French Toast

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

Wednesday, September 7, 2016 9:30:00 AM

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat!

Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant …
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Easter Ham Sauces

Tags: A Pleasant Little Kitchen, Easter, Ham

Friday, March 23, 2018 11:40:00 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.

A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited.

What’s Easter without a delicious, show-stopping center piece on the table? For my family …
» Read More

10 Information Results For coconut oil

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

Dietitian Spotlight: BBQ Chicken Tostadas

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery store with the food you buy. Shopping gluten free is much like shopping with a peanut allergy. Reading labels is very important! Gluten is a great thickening agent for many of the products we love, however, for someone who has a food allergy, you may find it hiding in foods that you would never expect. Salad dressing, hard candy, French fries, sauces, and even pepperoni in some cases may contain gluten. Also any foods that contain wheat or flour products. Living with a food allergy or celiac disease doesn’t mean you have to skip out on being a serious foodie. There are tons of fresh foods that are healthy, delicious, and will keep you completely in the clear! These BBQ chicken tostadas are a great recipe because they’re safe from most foods on the allergy list (including gluten)! In fact, most recipes can be made allergy friendly by making very minimal substitutions. For instance, using corn tortillas instead of flour and BBQ sauce that does not have added flour or gluten. Try this recipe next time you're cooking for a friend or family member with a food allergy. They will love the food and feel appreciated that you remembered their food restrictions. Double win! BBQ Chicken Tostadas Recipe Author Note (Mary Younkin, The Weeknight Dinner Cookbook): Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Serves: 4   Ingredients:  8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy) 3 cups cooked and shredded chicken 1½ cups of your favorite barbecue sauce, divided 2 cups extra sharp cheddar 3 green onions, very thinly sliced (optional)   Directions: 1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets. 2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat. 3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/ 4. Bake for 6 to 8 minutes, just until the cheese is melted. 5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired. Read More

Dietitian Spotlight: Grilled Pork Chops and Peaches

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe! Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. This grilled pork chop and peaches recipe is simple, scrumptious and so summer-y. Pork chops are a great summer dinner protein because they take mere minutes to prepare. It’s fairly difficult to mess up pork chops and they are the perfect canvas for any sauce or coating. Rice is also a simple, naturally gluten free side dish that cooks up with little effort. A rice cooker takes away any difficulty at all. For this recipe, Texmati steals the show as a filling and flavorful foundation. The cooked peach sauce with the hints of thyme completely sets this dinner apart because each bite is subtly sweet from the peaches and honey and then delightfully savory from the chicken broth and fresh thyme. It’ll be a family favorite for sure. Fire up the grill and enjoy the sweet (and savory) taste of summer with this Grilled Pork Chops and Peaches Dinner. We won’t blame you if you lick the plate.    Grilled Pork Chops and Peaches    Ingredients 2 tsp olive oil 4 pork chops, boneless or bone in Salt and pepper 2 Tbsp. shallots, thinly sliced 2 tsp, fresh thyme, chopped 2 peaches, cut into 8 wedges 1 cup low sodium chicken broth 2 tsp. honey 2 tsp. butter 1 cup Texmati Rice   Directions 1. Heat a large skillet over medium-high heat and preheat the grill. While heating, season pork chops with salt and pepper. 2. Prepare rice according to package. While rice is cooking, grill pork chops until they easily release from the grill about 4 minutes. Flip and cook for another 3 minutes. Remove the chops and set aside in a warm place. 3. Meanwhile, in the skillet, add shallots, thyme and peaches and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. 4. Spoon peaches and sauce over the chops and serve over rice. Read More

A Pleasant Little Football Menu

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

A Pleasant Little Christmas Morning

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless. Santa’s cookies are half-eaten and out of the corner of your eye you see the youngest child eye the dessert like he’s about to devour it. Your oldest child keeps trying to open up the remaining presents (that are intended for extended family) under the tree because, why not? You’ve got two options. Pour a bowl of cereal and turn on a Christmas movie and pretend like it’s any other day OR bring the family into the kitchen for a post-present kitchen celebration. I hope you choose option two. Let Market Street help you with a menu and the best ingredients that all your little elves (big or small) will enjoy creating AND eating. Hot Chocolate with Marshmallows Winter Citrus Salad Chocolate Pancakes with Peppermint Whipped Cream Baked Eggs with Crusty Bread Hot Chocolate with Vanilla Marshmallows This recipe will require a little bit of prep work. However if time is short, grab some Organics Cocoa Mix and Dandies All Natural Vanilla Marshmallows from Market Street.   Ingredients chocolate syrup (recipe below) whole milk pinch of kosher salt homemade marshmallows (recipe below)   Directions 1) Place the whole milk and chocolate syrup into a saucepan. Stir well to combine. 2) Warm over low heat until syrup is incorporated with chocolate. Add a pinch of salt and stir. 3) Serve warm with homemade marshmallows   for the chocolate syrup Ingredients 1 cup cocoa powder pinch of salt 1 cup sugar 1 teaspoon vanilla extract 1 tablespoon light corn syrup 1 cup water   Directions 1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally. 2) Combine the vanilla and salt into the simple syrup. Stir well. 3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly. 4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally. 5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.   for the vanilla marshmallows Author note: Store the marshmallows in an air tight container for up to three weeks. A candy thermometer is required for this recipe.  Also, a hand held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 2 teaspoons vanilla extract 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1) In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2) Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3) Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4) With one minute remaining add in the vanilla extract. Whisk until fully incorporated. 5) Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6) Spray the inside of a 13×9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan.Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 7) Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 8) Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1) Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2) Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3) Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4) Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container. Winter Citrus Salad This salad is colorful, simple and healthy. It also can be made a night ahead so when it’s time to start breakfasting there will be something ready to nibble. There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.   Ingredients Oranges Grapefruit Mandarins Tangerines Lemon Limes pomelos (if available) honey lime dressing (recipe below)   Directions 1) Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing. 2) Serve chilled or at room temperature.   for the Honey Lime Dressing Ingredients 2 tablespoons honey juice of 1/2 a lime zest of 1 lemon pinch salt 2 tablespoons fresh mint leaves, finely chopped   Directions 1) Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature. Mini Peppermint Pancake Muffins These mini peppermint pancake muffins will feel like a Christmas morning treat when you bake them up alongside your loved ones. Be sure to pick-up your favorite brand of pancake mix from Market Street (I prefer Stonewall) to make these lovelies. Don’t forget the toppings too-- it might be the best part!   Author note: To make these mini pancake muffins a bit more “minty” add a drop of peppermint extract to the batter.   Ingredients 3/4 cup candy canes, crushed (about 7-8 candy canes) 2 cups pancake batter (use your favorite mix) cooking spray chocolate syrup, for topping maple syrup, for topping whipped cream, for topping sprinkles, for topping   Directions 1) Heat the oven to 400 degrees. 2) Add the crushed candy canes to the pancake batter. Mix well. 3) Coat mini muffin tins with cooking spray. Fill the tins about 2/3 of the way. 4) Place in the oven and bake for 11-12 minutes, or until golden on the edges. Broiled Eggs with Garlic and Goat Cheese Every sweet bite deserves a salty one as well. Speak to your savory breakfast eater with a tantalizing batch of baked pasture raised eggs and toasted crusty bread made fresh from the Market Street bakery. A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.   Ingredients 3 tablespoons unsalted butter 1/4 cup cream 6 eggs 1/4 teaspoon kosher salt 4 garlic cloves, chopped 1/4 cup crumbled goat cheese 1/2 cup arugula, chopped hot sauce   Directions 1) Heat the broiler to 500 degrees. 2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese). 3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes. 4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven. 5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg). 6) Top with arugula and hot sauce. Serve warm with crusty bread. Read More

A Pleasant Little Wedding Brunch

  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 was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together. The more I hosted, the more I realized being a good hostess is an art form and it takes practice to perfect it. Hosting is hard. But once you’ve figure out the ins and outs, it becomes a blessing not a burden.   Shower after shower my group of college girlfriends and I developed a systematic and successful approach to hosting. A few of the techniques we discovered that made the party successful were: Delegate responsibilities to the proper hostess. For instance: the outgoing hostess should greet, the organized hostess should manage checking off the list of day-of requirements, the creative hostess is in charge of table arrangements, etc. Having everyone at the post they feel most comfortable makes for a more relaxed gathering.   If possible, have two hostesses greet at the door to offer to take purses, jackets and gifts. One can direct the party goer to the gatherine while the other puts up the belongings and gifts. Make sure there is plenty of seating for everyone attending. Cluster the seating in groups of three or four to encourage conversation. Prep the night ahead if possible-- Arrange flowers, set-up the food and drink stations, etc. It makes the day of celebration less stressful.    Add fresh flower arrangements randomly throughout the party rooms. These bursts of color make for a romantic and beautiful touch. Market Street's floral department is full of beautiful prearranged bouquets that make the perfect touch to any gathering. If you're on a budget consider purchasing a few different types of flowers and make your own bouquets.   Aim to have everything set up 30 minutes before the party starts. This way all hostess should be able to catch their breaths AND be ready to smile and celebrate. Have a blend of homemade and pre-made food. Market Street has an excellent concierge service that will help you throw a tasty party. The concierge will assist you in selecting a few tasty add ons from their variety of menu items. If you go with a fresh fruit tray place it on a beautiful platter that you've picked up from one of my favorite spots, the Dish Department.   These days with small children it seems as though the opportunities to host showers, whether wedding or baby, are getting fewer and fewer. However, I have now taken this same approach of shower hosting to dinner party hosting and it still applies-- albeit there is only one hostess versus the five or six that’s offering a helping hand.   Celebrate your loved ones’ milestone with a party that is filled with intentionality, beautiful touches and delicious food. The next time you’re throwing a wedding shower let A Pleasant Little Kitchen be the hostess that arranges the food menu. And as always, these recipes are all make-ahead friendly which is critical to success when it comes to party throwing.   Watermelon Rose Granita Gougeres Fresh Fruit Tray Chive and Cheese Frittata Arugula Salad Cherry Tarts   Watermelon Rose Granita Author note: Another way to prepare this recipe is to pour the mixture into mason jars, cover, place in the freezer and shake every 30 to 45 minutes.   Ingredients 4 cups of fresh watermelon juice (about 6 cups of cut watermelon, that’s been juiced) 1/3 cup plus 1 tablespoon of rose simple syrup (click here for recipe) juice of 1 ½ limes mint for topping   Directions 1. Place all ingredients into a long glass pyrex and stir to combine. 2. Place in the freezer, and every 30 to 45 minutes scrape with a fork until broken up. (About 3 to 4 hours) 3. Continue this process until the juice has turned into a slushy delicious mess. 4. Serve in individual glasses and top with mint. 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 35o 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 1. Heat the oven to 400 degrees. 2. 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. 3. 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). 4. Remove from the heat and let cool for 1 minute. 5. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. 6. Add the cheese and stir well to combine. 7. 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. Chive and Cheese Frittata Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients 5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1. Heat the oven to 350 degrees. 2. Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3. Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4. In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5. Add the egg mixture into the skillet and then place in the oven. 6. Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve. Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions Add the arugula, shallots and cheese into a large bowl. Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Cherry Tarts   Ingredients for the filling 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   Directions In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 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. Remove from the heat and cool to room temperature. Store in the fridge.   Ingredients for the whipped cream cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes. Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl. With an electric mixer whip the cream mixture on medium until peaks form. Place in an airtight container and keep in the fridge until ready to use.   Ingredients for the tarts pastry shells cherry filling whipped vanilla cream   Directions Follow the pastry shells baking instructions. Let cool. Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled. Read More

Crispy Broccoli Parmesan Fritters

Most of us know that broccoli is a healthy option when it comes to choosing different food items to put on our plate. But do you know why it is considered a powerhouse of nutrition? As we continue through the color wheel, let’s focus on this all-star green food. Not only is broccoli low in calories, but it contains many essential vitamins and minerals that our body desperately needs. Just one cup of cooked broccoli contains as much vitamin C as an orange, which helps build collagen, form body tissue and bone, and helps our cuts and wounds heal. Broccoli is also a good source of several B vitamins, iron, magnesium, potassium, zinc, and vitamin K. Each of these vitamins and minerals are a vital part of a properly functioning body. For diabetics, broccoli is a powerhouse because of its fiber. Dietary fiber can also help lower your risk of diabetes because it actually slows down the absorption of carbohydrates. Our bodies can’t break down fiber, but it still tries, which slows digestion and allows the glucose (digested carbohyrates) to enter our bloodstream at a slower pace. In fact, the more fiber a food naturally has, the smaller the impact it has on your blood sugars. Fiber is a necessary part of any diet, not just diabetic diets, because as fiber slows digestion it keeps you full longer. And when we are full longer, we tend to eat less! Today, we have a recipe for broccoli parmesan fritters that even your kids will love! What’s even better is that you can substitute the almond flour for wheat flour, which provides you with a gluten free option. These tasty, baked-not-fried fritters are a great way to deliciously stash veggies for not only your children, but adults as well.    Crispy Broccoli Parmesan Fritters Ingredients: 1 large head, fresh broccoli (or a bag of florets) 1 large egg ½ an onion 2 teaspoons minced garlic 1/3 cup shaved Parmesan cheese  1/3 cup flour (can substitute almond flour for a lower carb option) 1 teaspoon kosher salt ¼ teaspoon black pepper Olive oil    Directions  1) Chop the broccoli into florets. Discard the hard middle stem, but chop the softer stems. Place the broccoli and stem pieces in a food processor and pulse a few times until the broccoli is chopped. 2) Add in the eggs, onion, garlic, flour, and Parmesan. Pulse again a couple of times until well combined (about 5 seconds of pulsing). Stir the salt and pepper through the mixture. 3) Form 8-10 fritters on the prepared baking sheets, making sure the fritters do not touch each other. 4) Pan fry in a nonstick pan over medium heat until golden on both sides. 5) Allow fritters to cool slightly before serving. Serve with ketchup, Greek yogurt, or fat free sour cream. Read More

Dietitian Spotlight: Tuscan White Bean Soup

There is nothing like a warm bowl of soup on a chilly fall evening! This recipe for Tuscan White Bean Soup, full of Italian inspired flavors and hearty nutrition, is sure to warm you to the core! Beans are an inexpensive ingredient that add bulk to recipes, along with an array of nutrients that will keep you full and satisfied throughout the day. Beans, including the cannellini beans used in this recipe, are a part of the legume family. Other legumes include lentils, peas, chickpeas, peanuts and soybeans. Legumes are considered a nutrient-rich food, as they provide a large variety of nutrients and only a moderate amount of calories. Beans are a great protein source, and can serve as a meat alternative. Additionally, beans are full of folate, iron, potassium and magnesium. A couple of things you won’t find much of in beans are fat, sodium and cholesterol, but we are just fine with that! The impressive fiber content of beans (an average of 7 or more grams of total dietary fiber per ½ cup serving!) as well as the nutrition facts previously mentioned make beans a great food to consume for reducing the risk factors associated with cardiovascular disease. Fiber content helps to keep you feeling full, and it is also an important part of the digestive system. Along with the heart healthy benefits, consuming fiber can help decrease the risk for developing diabetes, obesity, high blood pressure, and gastrointestinal diseases! When buying canned beans, a low-sodium or no-salt-added variety is the best choice, as it leaves you in control of the amount of salt added to the recipe! Buying reduced sodium chicken or vegetable stock will also help lower the sodium content of this soup. Ingredients: 4 ounces bacon, finely diced 1 small white onion, peeled and diced 5 cloves garlic, peeled and minced 8 cups low sodium chicken stock or vegetable stock 4 (15-ounce) cans cannellini beans, rinsed and drained 1 bay leaf 1 large sprig fresh rosemary salt and freshly-ground black pepper *for serving: freshly-grated Parmesan, 100% whole grain bread Directions: Heat bacon in a large stockpot over medium-high heat.  Cook until crispy. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute olive oil in place of the 3 tablespoons of bacon grease.) Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally. Add chicken stock, beans, bay leaf, rosemary and half of the cooked bacon.  Stir to combine.  Continue cooking the soup until it reaches a simmer.  Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld. Add salt and pepper to taste. Remove the bay leaf and rosemary. Serve warm, topped with the extra bacon.  Garnish with Parmesan and serve with bread. Recipe adapted from gimmesomeoven.com Read More

Almond Crusted French Toast

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat! Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant sterols, which can help lower your cholesterol. High levels of LDL cholesterol (the “bad” cholesterol) is one of the primary causes of heart disease and eating nuts as part of a heart-healthy diet can lower this type of cholesterol in your blood. Nuts may even improve the health of the lining of your arteries, which can reduce your risk of heart attack and stroke. When following a heart-healthy eating style, it is important to swap out higher fat foods for lower fat versions whenever possible. For example, using skim milk instead of whole milk cuts out about 8 grams of fat per cup! Not quite ready for skim milk? Even switching to 2% or 1% milk can make a significant difference. When shopping for dairy products, choose cheeses that are labeled “part skim” or “reduced fat,” and look for nonfat and low-fat varieties of yogurt. You can even use Greek yogurt in place of eggs and oil in when baking! Our Almond crusted French Toast with Fig Jam is a great heart-healthy breakfast recipe that incorporates almonds and low-fat dairy products!            Almond Crusted French Toast with Fig Jam Ingredients: For the Filling: 3/4 cup part skim ricotta cheese 1/4 cup reduced fat cream cheese, softened zest of 1 orange For the French Toast: ½ cup sliced almond 3 eggs ¾ cup low fat milk splash vanilla pinch salt 8 thick slices of challah or brioche bread 2 tablespoons butter Fig Jam    Directions  1) Whip the ricotta and cream cheese until smooth with an electric mixer. Stir in orange zest. 2) In a shallow wide bowl, whisk together the eggs, milk, vanilla and salt. Spread the almonds out on a plate. 3) Heat a skillet over medium heat. Melt half the butter in the skillet. Dip half the bread slices in the egg mixture, letting it soak in for about five seconds on each side. Place both sides of the bread in the almonds, pressing them into the side. Put the bread in the melted butter and grill until browned, about 2-3 minutes on each side. Melt the rest of the butter in the skillet and repeat with remaining bread slices. 4) Top each slice with a dollop of filling mixture and finish off with a little fig jam. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Easter Ham Sauces

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited. What’s Easter without a delicious, show-stopping center piece on the table? For my family it was always fried chicken, but for many it’s ham. The beauty of centering the Easter family meal around ham is that little cooking is involved (hooray!), unlike Thanksgiving or Christmas. Pick up a pre-smoked spiral cut ham at Market Street, and then, once it’s dinnertime gently heat it in the oven until the ham is warmed through. Serve with scrummy sides from Market Street’s Food-to-Go department and, voila, dinner is served. But what’s ham without its sauces, right? Instead of using the little packet of sauce that comes with the pre-baked ham, use homemade sauces instead. Lucky for you I have three sauce recipes to dress-up the prized Easter ham that will please an array of palates. Dijon Maple Herb Honey Brown Sugar Jalapeno Sweet and Spicy Korean BBQ From traditional to trending flavors, Market Street has got what you need to make an Easter ham that is full of flavor, easy to prep and make-ahead friendly. Easter lunch (or dinner) just got even more pleasant. Easter Ham with Three Sauces 1 cooked and spiraled ham, brought to room temperature or gently warmed in oven. Author note: The sauce recipes are easily doubled. Remove the ham from the oven and then cover with your favorite sauce or serve on the side. If you plan to serve all three sauces cut the ham into three portions and place on different platters.   Dijon Maple Herb Sauce This flavorful and aromatic sauce requires no heating, just stirring. 1/4 teaspoon ground mustard 1 teaspoon fresh thyme 1 teaspoon fresh rosemary chopped 3 tablespoons Dijon mustard 1/2 cup maple syrup Combine all ingredients into a bowl and stir to combine. Brush the sauce over the spiraled ham to coat. Honey Brown Sugar Jalapeno Sauce Sweet and spicy, this recipe requires only stirring. 1 cup honey 1/2 cup brown sugar 1/2 cup jarred jalapenos (or more), chopped 4 garlic cloves, chopped 1 tablespoon plus 1 teaspoon jarred jalapeno juice Combine all ingredients into a bowl and stir to combine. Pour the sauce over the spiraled ham and brush to coat.     Sweet and Spicy Korean BBQ Sauce Grab Bibigo Korean BBQ sauce at Market Street to prep this spicy and addicting sauce. 1 cup Korean BBQ sauce 1/2 teaspoon garlic powder 1/2 teaspoon reduced sodium tamari sauce (or soy sauce) 1/2 teaspoon sesame oil 3 tablespoons brown sugar juice of 1 lime Pour ingredients into a saucepan and warm over low heat for 5-10 minutes. Stir occasionally. Pour the glaze over a spiral ham, brushing to coat. Read More

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