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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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Black Bean and Avocado Toast

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

Wednesday, September 21, 2016 9:30:00 AM

Black beans and avocados combined?! This nutrient-dense recipe is off to a delicious start! Let's start with Black beans - these little guys are great sources of iron, potassium and folate. Like other legumes, black beans are prized for their high protein and fiber content. One cup of cooked black beans provides 15 grams of fiber, which can help with weight management and reduce …
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A Pleasant Little Christmas Menu

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

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

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

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

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

Since this exact meal was cooked a few weeks prior, it's not surprising …
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Dinner For One

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

Friday, January 20, 2017 7:18:00 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.

Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five.

On several occasions I have conversations with those that want recipes for one. The …
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Dietitian Spotlight: Cauliflower Fried Rice

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

Thursday, November 30, 2017 4:38:00 PM

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and …
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Red Meat and Heart Health Month

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

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

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

Tags: A Pleasant Little Kitchen, Father's Day, grilling

Thursday, June 14, 2018 10:53:00 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 might seem peculiar to make someone cook dinner for their special day, however on this occasion I feel like the two go hand-in-hand.

Grilling and Father’s Day were made for one another. The joy of being outdoors, cooking over flames …
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Dietitian Spotlight: Butternut Squash Taco Salad

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

Friday, December 8, 2017 12:03:00 PM

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary.

This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. …
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Berry Salad in Honey Mascarpone Dressing

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

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

With summer upon us, there are a lot of social festivities requiring us to bring a dish. As a host or a guest, we all want to have a fantastic recipe that everyone loves. Usually, it is a bonus if it is healthy and tasty! This Berry Salad in Honey Mascarpone Dressing is a great dish to share - not only is it delicious, it's waistline friendly too! It is beautifully …
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Apple Pecan Salad

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

Wednesday, August 31, 2016 9:30:00 AM

Labor Day has always seemed like a bookend or exclamation point to the summer. Granted, in Texas, it's still pretty hot but Texans can feel the relief of fall just around the corner.

This salad feels like the perfect dish for Labor Day. The cold, creaminess of the cream cheese and Greek yogurt are a refreshing reminder of the closing summer days while the crisp, tart apples …
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10 Information Results For Vanilla bean

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

Black Bean and Avocado Toast

Black beans and avocados combined?! This nutrient-dense recipe is off to a delicious start! Let's start with Black beans - these little guys are great sources of iron, potassium and folate. Like other legumes, black beans are prized for their high protein and fiber content. One cup of cooked black beans provides 15 grams of fiber, which can help with weight management and reduce blood sugar spikes. Fiber is also strongly linked to a lower risk of many diseases. Don’t be alarmed by the fat content of avocados. This delicious fruit doesn't just contain any fat…the majority of the fat in avocado is oleic acid. The same monounsaturated fatty acid that is the major component of olive oil has been linked to reduced inflammation and has been shown to have beneficial effects on genes linked to cancer. Try this delicious twist on toast for a breakfast that’s easy on the blood sugar. Black Beans and Avocodo Toast Ingredients: Foil or parchment paper 1 medium beefsteak tomato, cut into 4 slices ¼ teaspoon cumin ½ tablespoon olive oil 2 pieces of multigrain or seeded bread (I recommend a sunflower bread), toasted 1 small avocado ½ of a lime, juiced  salt and pepper ⅓ cup low sodium canned black beans, rinsed    Directions  1) Preheat oven to 400 degrees Fahrenheit. 2) Line a small baking sheet with foil or parchment paper. Spread the tomato slices out across the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Roast tomatoes for 15 minutes. Remove from oven and let cool. 3) While the tomatoes are roasting, smash the avocado in a small bowl. Add in the lime juice, salt, and pepper, to taste. Stir in the black beans. 4) Slather the toasts with the avocado mixture and top each with 2 slices of roasted tomato. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

A Pleasant Little Christmas Menu

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

Dinner For One

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five. On several occasions I have conversations with those that want recipes for one. The reason varies. "My husband travels and I don't want to eat hot dogs at 4:45 pm with my children." "I'm single, but I still want to eat a nice dinner." "My spouse works nights and I'm left to fend for myself at dinner time." Whatever it is, take heart. I'm here to help make those dinners for one flavorful and something to get excited about. This menu involves recipes that can feed many. As cook and controller of the kitchen, it will be your job to halve some of the recipes (which will be noted) and then repurposed in following meals. I encourage you to take these leftovers for lunch the following day. You'll not only eliminate a sad desk lunch, but you will also save a little money. Take a peek at this week's cooking adventure: Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Tomato Fettuccini with Balsamic Flank Steak Flank Steak Tacos with Chimichurri and Black Bean Puree Spicy Garlic Shrimp and Black Bean Puree with Chimichurri Black Bean Puree, Runny Egg and Tortillas   Monday Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples When it comes to the crusty bread, have fun! The bakery at Market Street provides a variety of small rolls so you don't have to purchase a giant loaf. One of my favorites is the garlic rosemary bread. Want the bread sliced to order? Just ask, the bakers are happy to help! Tuesday Pair Fettuccini with Simmered Tomatoes and Balsamic Marinated Skirt Steak I recently perused the pasta section and was amazed at the selection of pasta. It ranges from the basic spaghetti to the more unique shape, tortiglioni (from the Mario Batali line of pasta). *for the skirt steak, halve all ingredients* Wednesday Skirt Steak Tacos with Chimichurri and Black Bean Puree Slice the leftover skirt steak into thin strips, place in tortillas, top with sour cream and chimichurri. *black bean puree, halve all ingredients* Thursday Spicy Garlic Shrimp with Black Bean Puree and Chimichurri *for the spicy garlic shrimp, halve all ingredients* Friday Black Bean Puree and Runny Egg Skillet with Tomatoes and Tortillas Heat up the black beans in a skillet alongside sliced cherry tomatoes. Add an egg with three minutes left to cook. Serve warm with tortillas.   Recipes   Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Author note: the addition of kalamata olives would give this olive oil dip a salty punch. Ingredients:  ½ cup extra-virgin olive oil 1 rosemary sprig 2 large garlic cloves, chopped 1 cup cherry tomatoes, cut into bite sized pieces 1 tablspoon balsamic vinegar ½ teaspoon kosher salt cracked black pepper   Directions:  1) Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning. 2) Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes. 3) Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread. Adding Prosciutto, Manchego Cheese and Apples to this meal would be a delicious touch!   Balsamic Marinated Skirt Steak Author note: When cooking steak, consider the thickness of the cut for cooking time. For a thicker cut of meat, increase the cooking time. For a thinner cut of meat, reduce the cooking time. Ingredients:  3/4 cup balsamic vinegar 1 tablespoon Dijon mustard 4 garlic cloves, rough chopped 2 teaspoons koshers salt 1 tablespoon lemon juice 1 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 2 branches of rosemary 2-3 pounds skirt steak   Directions:  1) In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine. 2) Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs. 3) Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally. 4) Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon. 5) Place the oven rack to the upper most level. Heat the broiler to 500 degrees. 6) Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes. 7) Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.   Chimichurri Author note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes. Ingredients:  3/4 cup fresh parsley, lightly packed (leaves and thin stems only) 2 tablespoons fresh oregano, lightly packed 1 tablespoon fresh thyme 5 garlic cloves, quartered 1 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon dry red pepper flakes   Directions:  1) Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated. 2) Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.   Black Bean Puree Author note: This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos or a dip for tortilla chips. Use less liquid for a bean dip or more liquid to serve it as soup. Ingredients:  1 ½ cups dried black beans 2 tablespoons extra-virgin olive oil 1 green bell pepper, core removed and rough chopped ½ yellow onion, rough chopped 1 teaspoon oregano 1 teaspoon paprika 1 ½ teaspoon cumin 1 ½ teaspoon kosher salt (or 2 teaspoons if you prefer beans a little salty) ½ teaspoon red wine vinegar ½ bunch of cilantro, chopped three to four times   Directions:  1) Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid. 2) Drain the beans and then rinse with cold water. Place the beans back into the pan and cover with 6 cups of water. 3) Bring the beans to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and , if necessary, add water to keep the beans submerged. 4) Meanwhile, heat the olive oil over medium heat in a medium-sized skillet. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes. 5) Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant. 6) When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid. 7) Add the cooked vegetables and cilantro. With an immersion blender (or a food processor or blender) puree the beans until smooth. 8) Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan. 9) Salt to taste and serve warm.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. Ingredients:  3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions:  1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well.  *This dish is delicious topped with a crumbly cheese and served warm with black bean puree. However it is also a tasty dish served cold with chilled avocado and cucumber soup. Read More

Dietitian Spotlight: Cauliflower Fried Rice

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and healthy solution for you. Cauliflower has become one of the most popular alternatives to starchy products such as rice, pasta, potatoes and even pizza crusts. Finely chopped cauliflower acts just like rice without adding high calories and carb amounts to your dinner, making it a perfectly safe alternative for those who have diabetes. This recipe is also loaded with veggies which may help to stabilize your blood sugar. Not only is this recipe diabetes-friendly, it will also help you reach your daily goal of 3-5 servings of veggies. This Cauliflower Fried Rice is the perfect way to satisfy that take-out meal craving, but with increased nutritional benefits and absolutely no feelings of guilt. And while it may not be as easy as calling in a to-go order, it’s still a quick and easy meal to prepare and enjoy.    Cauliflower Fried Rice   Ingredients: • 1 bag Cauliflower crumbles • 3/4 cup chopped onion • 2 1/2 tablespoons oil, divided • 1-2 eggs, lightly beaten • 1/4 cup + 1 tbsp. light, low-sodium soy sauce, divided • 1/2 cup chopped baby carrots • 1/2 cup frozen peas, thawed • 4 green onions, chopped • 2 cups bean sprouts, optional • Salt, to taste   Directions: 1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside. 2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion. 3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt to taste. 4. Garnish with additional chopped green onion. Read More

Red Meat and Heart Health Month

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

Grilled Old Bay Pork Tenderloin and Grilled Baked Beans

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 might seem peculiar to make someone cook dinner for their special day, however on this occasion I feel like the two go hand-in-hand. Grilling and Father’s Day were made for one another. The joy of being outdoors, cooking over flames with loved ones by your side is the perfect evening for the men in my life—husband, father, brothers and uncles. For me, it seems perfectly natural to celebrate these tremendous men by letting them cook. Of course, cooking together is always better. Grilled Baked Beans and Grilled Pork Tenderloin is the perfect way to tag-team the Father’s Day dinner celebration. While this is not a one-pot wonder, it is simple to prepare and easy to grill. So here’s the shopping plan: 1. Groceries: Head to Market Street and grab all of the required ingredients for the baked beans and the pork tenderloin. Don’t forget chips, salsa and guac from the Food-to-Go Department! 2. Equipment: If you don’t own a cast iron skillet, now’s the time to get one. And no surprise here, the fantastic Market Street has one ready for you to pick-up down the baking aisle, across from the spices. 3. Gift: Next, make your way to the dish department and grab one of the coolest gifts for dad: a Corkcicle koozie. 4. Drinks: Finally, grab his favorite beverage—canned or bottled. It will be the perfect partner for that brand new koozie.   Once home fill that new cast iron skillet with all of the baked bean ingredients (side note: the only chopping involved is for the onions and bacon. Hurrah!) Pass the torch to the grill master and allow him to put the beans on the grill at 350°. These beans will cook for about 45 minutes to an hour, which is the perfect time to shower him with gifts. Pop the Corkcicle koozie filled with his favorite drink and give a toast! To a man who leads! To a man who loves! To a man who provides! While the beans are cooking pop back into the kitchen and take out the pork tenderloin. Slather it with Old Bay, let the meat sit at room temperature for about 30 minutes, which is all you need for the beans to finish. Once the beans are finished, bring them back inside and increase the grill temperature to 400 degrees. The pork tenderloin will need to be cooked at a higher temperature for about 20 minutes. Which is perfect! Now’s the time to let more celebration continue with a starter of chips, homemade salsa and guacamole from Market Street. Celebrate these wonderful men outdoors this June with open flame, great presents and a delicious meal of grilled baked beans and pork tenderloin. Happy Father’s Day! Grilled Old Bay Pork Tenderloin and Grilled Baked Beans   for the grilled baked beans Author note: To cook the beans indoors, cook for 45 minutes to 1 hour in a 350 degree oven. Stir once or twice.   2 cans navy beans, rinsed and drained 1 cinnamon stick 2 bay leaves, torn in half 5 cloves garlic, crushed 5 slices of bacon, cut into 1/2 inch pieces 1 1/2 cups yellow onion, diced 2 cups low-sodium chicken stock 3/4 teaspoons cayenne 1 teaspoon kosher salt 2 teaspoons yellow mustard 3 teaspoons tomato paste 2 tablespoons brown sugar 2 tablespoons maple syrup 1 tablespoon apple cider vinegar   1) Prepare the grill for indirect heat at 350 degrees. 2) Place the ingredients into a large cast iron skillet and stir to combine. 3) Place the skillet onto the grill, using an indirect cooking setup.  4) Close the grill lid and let cook 45 minutes to 1 hour, or until the baked bean sauce reaches a desired consistency. Stir the beans every 20 minutes. Serve warm.   for the Old Bay Pork Tenderloins 2 1 1/2 pound pork tenderloins 3/4 teaspoon kosher salt 1 1/2 to 2 teaspoons Old Bay Seasoning   1) Remove the tenderloins 30 minutes before grilling. 2) Heat the grill to 350-400 degrees. 3) Place the pork onto the grill and grill over direct heat for 15-20 minutes or until the temperature reaches 140 degrees, rotating and turning every 5-10 minutes for even cooking. 4) Remove the pork and cover. Let rest for 10 minutes. Slice and serve warm. Read More

Dietitian Spotlight: Butternut Squash Taco Salad

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary. This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. Your family won’t even know they’re eating healthy once you add the shredded cheese on top! Butternut squash is a winter vegetable that creates a beautiful golden-colored dish. It’s loaded with vitamins A and C, which are important for fighting those pesky colds that pop up this time of year. Intimidated by the thought of trying to cut open a butternut squash? No need to stress! Pick up a container of pre-cut, fresh squash from the produce department and the work is done. Try using blue corn tortilla chips for extra nutrition as well as a pop of color. The blue corn adds more antioxidant power compared to regular yellow corn. All of the ingredients in this salad combine to make a festive, but nutritious holiday treat!   Butternut Squash Taco Salad   Ingredients: • 2 cups Fresh Cut butternut squash • 1 tbsp. olive oil • 1 cup Market Street's fresh cut onion • 1 cup Market Street's fresh cut bell peppers • 1 can low sodium black beans, drained and rinsed • 1/4 tsp. chili powder • 1/4 tsp. Paprika • 1/4 tsp. Cumin • Salt, to taste • Pepper, to taste • Blue corn tortilla chips • 1 cup shredded cheese • 4 cups fresh spinach   Directions: 1. Place fresh cut squash in a microwave safe bowl with about 1 inch of water. Microwave on high for 9-10 minutes, or until tender when pricked with a fork. When tender, mash with a potato masher. 2. While the squash is cooking, heat a skillet with 1 tbsp. olive oil. Saute the onion and bell pepper until they begin to soften. (It may help to cover the skillet while sauteing.) Add black beans and spices. Cook for 1-2 more minutes. Add in the mashed squash and mix well. 3. In four bowls, put a handful of tortilla chips, a handful of spinach, and a scoop of bean and squash mixture (3/4-1 cup). Top with shredded cheese (about 1/4 cup). Optional: Top with sour cream/ plain Greek yogurt. Tip: Add in leftover holiday ham or turkey for more protein. Read More

Berry Salad in Honey Mascarpone Dressing

With summer upon us, there are a lot of social festivities requiring us to bring a dish. As a host or a guest, we all want to have a fantastic recipe that everyone loves. Usually, it is a bonus if it is healthy and tasty! This Berry Salad in Honey Mascarpone Dressing is a great dish to share -  not only is it delicious, it's waistline friendly too! It is beautifully red and full of fragrant berries with a sweet and delectable dressing. Additionally, this recipe is perfect for celebrating our Color Your Basket campaign and July's color, red! This salad incorporates many healthy components like berries and non-fat Greek vanilla yogurt. Berries are great because they provide some of the highest amounts of antioxidants. Many people have heard of antioxidants and relate this to being healthy, but are not sure why or how they work. Simply summarized, an antioxidant is a chemical that protects our cells from damage and may play a preventative role for heart disease, cancer and a variety of other conditions. They are found in fruits, vegetables and dietary supplements. The non-fat Greek vanilla yogurt adds a little protein and probiotics to this recipe, but mainly helps balance out the other rich ingredients, keeping this dish lighter and more nutritious. The next time you host an event this summer, be sure to add this to the menu and enjoy in moderately small portions!   Berry Salad in Honey Mascarpone Dressing Ingredients: 1 lb. strawberries, chopped 6 oz. raspberries 6 oz. blueberries 1 1/2 cups red seedless grapes, halved   Honey Mascarpone 1/2 cup mascarpone (4 oz.), softened 1/4 cup Greek vanilla yogurt (we used nonfat) 1 tablespoon honey 2 teaspoons sugar 1 tablespoon lemon juice 1 tablespoon red wine vinegar   Garnish Zest from one lemon   Directions 1) Add all of the fruit to a large bowl. 2) Whisk together all of the Honey Mascarpone ingredients until very smooth. Add Honey Mascarpone to fruit and gently fold together until well combined. Add additional sugar for a sweeter taste, or more lemon for a tangier flavor. Best if served within the hour. Read More

Apple Pecan Salad

Labor Day has always seemed like a bookend or exclamation point to the summer. Granted, in Texas, it's still pretty hot but Texans can feel the relief of fall just around the corner. This salad feels like the perfect dish for Labor Day. The cold, creaminess of the cream cheese and Greek yogurt are a refreshing reminder of the closing summer days while the crisp, tart apples and sweet, soft pecans are an enticing "come hither" to fall. If you are in need of a quickly prepared and crowd-pleasing side dish for your Labor Day festivities, then look no further than our Apple Pecan Salad. It’ll be the perfect exclamation point to your day.    Apple Pecan Salad Ingredients: 4 oz. low-fat cream cheese, softened 1 c. Greek yogurt, vanilla 1 tsp. vanilla dash salt ¼ c. sugar  3-4  Granny Smith apples, cored and diced Streusel Topping: 2 T. brown sugar 2 T. pecans chopped    Directions  1) Mix cream cheese and Greek yogurt until smooth and creamy. 2) Add vanilla, sugar and salt. Mix until combined. 3) Toss diced apples with cream mixture. 4) Place in serving bowl. 5) Just before serving sprinkle the top with brown sugar and pecans. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

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