Market Street

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Color Your Basket with Quick and Easy Tortilla Soup

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

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

Well it is officially 2016! The Dietitians at Market Street have been working very hard preparing for 2016 and we are very happy to introduce “Color your Basket!” This year, we are going to be focusing on all the different colorful foods and the health benefits associated with each color. It’s going to be a fun year and we are so excited to start January off with the …
» 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
Peach and Gorgonzola Grilled Polenta Rounds

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

Wednesday, June 8, 2016 9:30:00 AM

Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, …
» Read More
Bagel Quiche

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

Wednesday, July 20, 2016 9:30:00 AM

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate …
» Read More
Blueberry Breakfast Quesadillas

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

Wednesday, September 28, 2016 9:30:00 AM

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.

Blueberries …
» 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
Smoked Salmon and Horseradish Baguette

Tags: A Pleasant Little Kitchen, lent, Smoked Salmon

Tuesday, March 6, 2018 10:10:00 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.

Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too.

Now that’s a happy trio especially if it revolves around food. Which it does.

One of my favorite finds at Market Street is smoked salmon. …
» Read More
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 …
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Cherry and Brie Honey Puff Pastry

Tags: A Pleasant Little Kitchen, cherries, Dessert, pastry

Wednesday, May 23, 2018 3:45:00 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.

When I think of fancy cheese, I can’t help but think on brie. Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina …
» Read More
Cherry Chocolate French Toast

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 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.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More

10 Information Results For food stamps

Color Your Basket with Quick and Easy Tortilla Soup

Well it is officially 2016! The Dietitians at Market Street have been working very hard preparing for 2016 and we are very happy to introduce “Color your Basket!” This year, we are going to be focusing on all the different colorful foods and the health benefits associated with each color. It’s going to be a fun year and we are so excited to start January off with the color green!   Did you know that green fruits and vegetables are high in Vitamin A, C, and K? Well the nutritional value doesn’t stop there, you also get disease fighting phytochemicals specific to the green color of the food. Well, if this has convinced you to eat more green fruits and vegetables, then did you also know that eating green produce can also help with weight management? These foods are lower in calorie and higher in fiber which promotes a feeling of fullness.   If you are looking for the most healthful varieties, we recommend picking lettuce that has a vibrant green color as well as the looseleaf varieties such as Bibb, arugula, watercress, or romaine lettuce. Research shows that these tend to be higher in phytonutrients, or disease fighting properties, and are nutritionally better for you. Also did you know that if you tear your lettuce and store in a sealed bag with small holes poked in it you can increase the phytonutrient content of your lettuce?   Thankfully, DOLE® has made things much easier for us with their Chopped Salad Kits. This tortilla soup is delicious, but also provides you with important green vegetables. The cabbage, kale, romaine lettuce and DOLE® Green Onions add hearty, filling texture. Even further, the included dressing gives the soup a yummy creaminess and a smoky, tangy flavor.For an extra boost of creaminess, you could even add some diced Haas avocado for a home-run of green for dinner tonight!  Quick and easy Tortilla soup with Dole chopped salad   Yield: 4 to 6 servings   Ingredients: 2 tablespoons olive oil ½ cup red onion, chopped 1 teaspoon ground cumin 1 pkg. Dole©  All Natural Chipotle and Cheddar Salad Kit 1 cup cooked corn kernels 1 cup cooked black beans 1 cup cooked chicken, chopped 1 can (10 oz.) diced tomatoes with green chiles, undrained 6 cups low-sodium chicken broth 1 lime, juices, plus additional wedges for garnish salt and pepper, to taste sour cream, as needed chopped cilantro, as needed   Instructions 1) Heat oil in large soup pot over medium-high heat. Add onion and saute for 2 minutes. Add cumin and continue to cook for an additional 2 minutes, stirring occasionally. Add salad greens from kit to pot and cook an additional 4 to 5 minutes or until salad is wilted 2) Add corn, beans, chicken, tomatoes and chicken broth to the pot; bring to a boil. Reduce heat; cover and simmer 10 minutes. Add dressing packet and lime juice; season with salt and pepper to taste. Ladle into bowls and garnish with sour cream, cilantro, tortilla strips, cheese and lime wedges. 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

Peach and Gorgonzola Grilled Polenta Rounds

  Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, vitamin A, carotenoids. The carotenoids found in corn are lutein and zeaxanthin, which have been shown to protect your eye health. If you’re in a time crunch, most stores sell pre-made polenta which can be sliced into medallions and fried up quickly in a pan. Top the medallions with a mixture of Italian sausage, cannellini beans, and tomatoes and you have a meal! Another great thing about polenta is how versatile it can be. Polenta alone is sort of bland but can stand up to any spice you throw at it. For a Cajun inspired meal add paprika and cayenne, or for a Mexican twist add chipotle! The recipe below has an Italian feel with the addition of sweet currants, nutty gorgonzola cheese and pine nuts. In place of currants, these tasty squares are also great with chopped dried figs or cranberries.   Well if we haven’t convinced you to try polenta yet, then you might be interested to know that polenta is naturally gluten-free. If you have a severe allergy or sensitivity to gluten, be sure to pick up a polenta package that states gluten-free on the packaging. Polenta is a great option for those on gluten-free diets because it is a starch alternative with endless possibilities.      Peach and Gorgonzola Grilled Polenta Rounds with Chipotle Honey Sauce Ingredients: 1 tube polenta, removed from casing, cut into 1/2-inch slices 2 tablespoons olive oil salt + pepper, for sprinkling 6 ounces gorgonzola cheese, crumbled 1 peach, sliced thin Chipotle Honey 1/2 cup honey 1-2 tablespoon chipotle in adobo    Directions 1) Brush both sides of the polenta cakes with the olive oil, and set aside. 2) Heat a grill or grill pan to high heat. Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks. 3) Remove the cakes from the grill and place on a large sheet of tin foil. Turn the grill down to medium. 4) Top each polenta round with an even amount of gorgonzola cheese and 2 to 3 slices of peach. Carefully lift the foil onto the grill and grill for 5 minutes or until the cheese is warm and melty. Remove from the grill and drizzle with the chipotle honey. 5) To make the chipotle honey, add the honey and chipotle in adobo to a small bowl. Whisk to combine. Taste and add more chipotle if you like it smokier/hotter.   Adapted from halfbakedharvest.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Bagel Quiche

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate these into your first meal of the day so you can start your day off right. Eggs have a negligible amount of carbohydrates and approximately 6 grams of protein, making them a diabetes-friendly food and an inexpensive source of high quality protein. They are also nutrient dense and have varying amounts of 14 essential nutrients including choline and vitamin D. Choline has been shown to be essential for optimal brain development, and vitamin D is needed for bone growth and bone remodeling, among many other functions. The egg whites are also rich sources of selenium, vitamin B6, vitamin B12, zinc, iron, and copper, while the egg yolks are the source of dietary cholesterol and fat soluble vitamins A, D, E and K. Adding cheese to your bagel quiche will aid in helping you to receive even more nutrients, like calcium, which is often lacking in American diets. The high quality protein in cheese also provides the body with essential building blocks for strong muscles. Other vital nutrients found in cheese include phosphorus, zinc, vitamin A and vitamin B12. Make sure to add some of your favorite chopped vegetables to this delicious recipe to receive even more health benefits. Bell pepper, tomatoes and even broccoli would make great low-calorie additions to your bagel quiche. This recipe will quickly become one of your favorites.   Bagel Quiche Ingredients: 1 bagel (any flavor that would go well w/ egg) 2 to 3 large eggs desired fillings (such as cheese and chopped vegetables) Cooking spray   Directions 1) Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray. 2) Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs. 3) Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (turn into breadcrumbs). Set the bagel, cut-side-up on the foil. 4) Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top. 5) Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately. Read More

Blueberry Breakfast Quesadillas

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.     Blueberries get their color from the flavonoid known as anthocyanin. Flavonoids act as antioxidants, which protect our cells from damage that could lead to conditions such as cancer. In addition to their cancer-fighting properties, antioxidants also act as immune-boosters that help fight off infection. Many studies have shown that increasing consumption of plant foods like blueberries decreases risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, hair, increased energy and an overall lower weight. And of course, let’s not forget that blueberries can help maintain eye health, too! Blueberries are also an excellent source of manganese, which is important for bone development and helps us convert our food into energy.     As if all these potential benefits weren’t enough, blueberries are also a good source of fiber. Dietary fiber is commonly recognized as an important factor in weight loss and weight management by functioning as a bulking agent in the digestive system. High fiber foods increase satiety and reduce appetite, allowing you to feel fuller longer and help you lower your overall caloric intake.   One cup of fresh blueberries provides about 84 calories, 1 gram of protein, 21 grams of carbohydrates, and nearly 4 grams of dietary fiber. That same one-cup serving provides nearly 25% of your daily vitamin C requirement! Blueberries also provide iron, calcium, potassium, magnesium, phosphorus, zinc, copper, folate, beta-carotene, choline, vitamin A, and vitamin E. Try incorporating blueberries into your diet with this indulgent breakfast recipe that won’t wreck your waistline! September is also National Fruits & Veggies Month - More Matters. These delicious breakfast quesadillas are a great way to add delicious and nutritious fruit to your morning routine. The best part is that you can use fresh or frozen blueberries, and all forms matter!  Blueberry Breakfast Quesadilla Ingredients: 1 Large light tortilla or Flatout wrap 1 container light cream cheese, strawberry flavored ½  cup fresh or frozen blueberries Powdered sugar (optional) Cooking spray Directions  1) Heat a nonstick skillet over medium-high heat. 2) Meanwhile smear the cream cheese on half of the flatbread and top with an even layer of blueberries. 3) Spray the skillet with nonstick cooking spray. Fold the flatbread in half and grill the “quesadilla” about 2 minutes a side until the bread crisps and the blueberries defrost. 4) Sprinkle with powdered sugar, if desired. To learn more about the Fruits & Veggies More Matters campaign, please click here.  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

Smoked Salmon and Horseradish Baguette

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too. Now that’s a happy trio especially if it revolves around food. Which it does. One of my favorite finds at Market Street is smoked salmon. Found by the fish monger, this salty, cured fish can be found packaged and ready to go. It’s versatile, full of flavor and requires no cooking. A few of my favorite ways to use it is to: 1) dice it and put it on salads 2) puree it and create a dip 3) gently fold to place on toast So many options…and the one that I’m directing you to today rests with #3. Smoked Salmon Crostini is so full of classic flavor combinations and cooking ease that you’ll want to give it a go ASAP. How can I make this happen, you ask? Simply fold in a spoonful or two of prepared horseradish (found in the produce section!) into cream cheese. Stir in lemon zest, a bit of salt and a splash of vinegar. Stir and you’re good to go. Give a healthy smear of this amazingly flavorful cream cheese concoction on a few slices of Market Street’s toasted bakery French baguettes (they’ll slice it for you if you ask—so helpful!), top with a bit of smoked salmon and a few mint leaves. You’ve got yourself some fancy, delicious and EASY crostini that is perfect for almost any occasion. And if you’re wondering where exactly you can use this easy and oh-so-tasty recipe, let me help you out: 1) brunch (don’t forget the mimosas!) 2) packed lunch (lunch doesn’t have to be sad, this will make it a delight) 3) dinner date at home (serve with something bubbly) 4) baby/wedding showers (because the color POPS…think bright pink and green) 5) appetizer to Easter lunch (don’t forget, the horseradish cream can be made in advance) Hopefully this will become your signature trio that everyone, including yourself, looks forward to you sharing. Smoked Salmon and Horseradish Baguette Yields: Servings Vary Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.    Ingredients 8 ounces cream cheese 1/4 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 cup prepared horseradish zest of one lemon french baguette fresh mint    Directions 1) Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes. 2) In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine. 3) Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.     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

Cherry and Brie Honey Puff Pastry

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 I think of fancy cheese, I can’t help but think on brie.  Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina Garten as well. While Parisian cheese stores may not be readily accessible, Market Street is and their selection of soft cheeses are extensive and delicious. Brie, while a fantastic soft cheese, typically needs a vessel of delivery. While a French baguette would be a natural choice, I would like to offer up another suggestion. Puff pastry. I hope you see where I’m taking this brie and puff pastry combination—into the oven. But first, it’s missing another component that notches up the flavor profile. Cherries. Beautiful, fresh, and screaming red—it boasts of summer and tartness. It’s not surprising that the phrase “a bowl full of cherries” is accepted as “cheerful” because cherries are a darn right delight. What about “a puff pastry full of baked brie and sugared honey cherries.” May not roll off the tongue like a bowl full of cherries, buuuuuut it definitely hits the craving bullseye. Cherry season is in full swing at Market Street, and lucky for you, the soft cheeses are easily accessible from the cherries. I mean, I can literally SEE the brie from the cherries at my local Market Street. So, basically, it’s a match made in cheese and bread heaven. Cherry and Brie Honey Puff Pastry Servings vary   2 1/2 cups cherries 1/4 teaspoon kosher salt 3 tablespoons sugar and more for topping 3 tablespoons honey and more for topping zest of 1 lemon juice of 1/2 lemon 1 wheel of brie cheese 2 sheets puff pastry egg wash canola spray   1) Heat the oven to 400 degrees. 2) Remove the cherry stems. Pit and quarter the cherries. Place in a bowl. 3) Add the salt, sugar, honey, lemon zest and lemon juice to the cherries. Stir well. 4) Spray a rimmed baking sheet (or two baking sheets) with canola oil. 5) Lay the puff pastry onto a floured surface (do not roll out the puff pastry) and cut into four equal squares. Place the squares onto the baking sheet, arranged in a diamond. 6) Add two slices of brie cheese (lengthwise) in the middle of the puff pastry. Spoon a generous amount of cherry filling over the top of the cheese, from one end of the diamond point to the other. Top with a sprinkling of sugar and honey. 7) Take the other two ends of the puff pastry and fold them towards the middle. Secure the ends tightly by pressing one dough end over the other. Continue this process until all eight pieces of dough are filled. 8) Lightly brush each side of dough with egg wash. Sprinkle more sugar onto the tops of the dough. Place in the fridge and let cool for 15 minutes. 9) Remove the sheet pans from the fridge and place into the oven. Bake for 35-40 minutes, or until the pastry is golden brown. 10) Remove the sheet pan from the oven. Let cool for 2 minutes. Drizzle additional honey on top of the pastries. Remove the pastries from the pan and place onto a cooling rack. Serve warm or at room temperature. Read More

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 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.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

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