Market Street

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Dietitian Spotlight: Cauliflower Fried Rice

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

Friday, December 9, 2016 4:30:00 PM

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season.

Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced …
» Read More
Hey There, 2017!

Tags: market street, New Years, Party Ideas

Tuesday, December 27, 2016 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More
Hey There, 2018!

Tags: market street, New Years, Party Ideas

Tuesday, December 26, 2017 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More
Coconut-Lime Margarita

Tags: A Pleasant Little Kitchen, summer drinks, drinks

Tuesday, July 24, 2018 3:05:00 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.

It’s that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty.

This summer I’ …
» Read More
Grilled Avocado with Fruit Salsa

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

Wednesday, January 27, 2016 9:30:00 AM

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C …
» Read More
Arugula Salad

Tags: market street, APLK, Salad

Friday, January 27, 2017 5:28:00 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.

Do you arugula?

If you don't, I hope I convince you to.

It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most.

Every single week, I grab a …
» Read More
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 …
» Read More
Fast Dinners

Tags: market street, APLK, Fast Dinners, Weeknight Meals

Friday, May 19, 2017 12:27:49 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.

All evenings are not created equal and the dinner cooked each night needs to fit the need of each day.

An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either.

Quick, …
» Read More
Winter Citrus Salad with Honey Lime Dressing

Tags: A Pleasant Little Kitchen

Tuesday, January 9, 2018 9:09:00 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.

I spy with my little eye something round in the Market Street produce department.

I spy with my little eye something orange, yellow and green.

I spy with my eye something I look forward to every winter season— that which is beautifully …
» Read More
Spicy Roasted Brussels Sprouts

Tags: A Pleasant Little Kitchen

Friday, February 16, 2018 9:53:00 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.

Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS!

One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children.

Brussels sprouts are one of my favorite roasted veggies. They are packed with …
» Read More

10 Information Results For pineapple juice

Dietitian Spotlight: Cauliflower Fried Rice

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season. Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced cauliflower to replace grains in recipes has become more popular and it is a great way to decrease calories while increasing nutrition. In addition to cutting calories, the cauliflower and variety of other vegetables are good sources of fiber which can help keep you feeling full longer, both of which aid in managing weight. With the addition of pineapple, peas, carrots and green onion, you have a very colorful meal that is perfect for this month’s Color Your Basket Rainbow. Adding a variety of fruits and vegetables to your meals is a great way to add fiber and a variety of vitamins and minerals, as each food has its own unique set of nutrients. This recipe is also Paleo friendly, meaning it is dairy free and grain free. If you are looking for a quick and simple intro to Paleo that is friendly to your waistline, then try this recipe below.      Pineapple Paleo Cauliflower Fried Rice GF, Dairy Free, vegetarian option Yields: 3 Prep time: 5 min Cook time: 10 min   Ingredients One small head of cauliflower 1 cup frozen peas and carrots mix 2 eggs, beaten 2 tbsp sesame oil 2 garlic cloves (chopped) 3 tbsp tamari sauce (gluten free) 1/2 cup pineapple (diced). Keep a tbsp or two of juice for later. 2/3 cup chopped green onion red pepper flakes 3 oz gluten free spicy or sweet jerky (beef, turkey, or bison), chopped - optional Black pepper/sea salt to taste   Instructions 1) For the cauliflower rice, just chop into sections with knife first then pulse in food processor or blender a few times until "riced" texture forms. Pulse for 1 or 2 seconds each time. 2) In a small bowl, beat your eggs and set aside. 3) Next heat a medium skillet or wok on medium high heat and add in your cauliflower rice, peas/carrots, sesame oil, eggs, and garlic. Stir around for a 2-3 minutes until coated. 4) Add in your tamari sauce, pineapple, and jerky (if using). Stir fry for another 2 minutes then add your onion last. Place on medium to medium high heat until everything is coated and hot. Add in a few tbsp of pineapple juice if you want it more sweet. 5) Mix again then plate or place in serving bowl. Iif there is any sesame/tamari/pineapple juice left in the skillet or wok, then pour that on top of your bowl before serving. 6) Top with crushed red pepper and black pepper/sea salt to taste if desired.   Calories: 335 Total Fat: 20g (5g saturated) Cholesterol: 140mg Sodium: 700 mg Total Carbs: 22g Fiber: 6g Sugars: 11g Protein: 19g   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Hey There, 2017!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Hey There, 2018!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Party Balloons 8) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Coconut-Lime Margarita

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 that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty. This summer I’m choosing to let a new mix of margarita cool me down and quench my thirst: Coconut-Lime Margarita. A margarita has a cooling effect all on its own, but add cold coconut and fresh lime to the mix and you won’t be feeling that summer heat at all, my friend. You’ll be embracing the temperature and singing with those hot bugs. When making this margarita all you need to do is a grab a few handfuls of limes at Market Street (I mean, 3 for $1 is quite a deal!) and you’re one step closer to this tart, sweet and creamy elixir. And as the song goes the next step is simply putting the lime in the coconut… coconut cream that is. The key to make this thirst quenching margarita full of coconut flavor is a combination of fresh lime juice and coconut cream—which can easily be found in the international aisle at Market Street. Next up is adding a bit of tequila, orange liqueur and a few squeezes of agave. Blend with ice until smooth or shake with ice until chilled and well combined. What are you waiting for, put that lime in the coconut and beat the heat with this new twist on an old favorite. Coconut-Lime Margarita Author note: There are two approaches to this recipe: frozen or on the rocks. The recipe for each version is below.   frozen serves 2-3 3 1/2 ounces fresh lime juice 4 1/2 ounces coconut cream 1 1/2 ounce agave 1 1/2 ounce Grand Marnier 4 ounces tequila 3 cups ice fresh mint to garnish lime wedges to garnish   1) Place the ingredients into a heavy duty blender (I use a Vitamix) and blend until smooth. Pour into glasses, top with fresh mint and lime wedge. Serve immediately.   on the rocks serves 2 1 1/2 cups ice 1 1/2 ounces fresh lime juice 3 ounces coconut cream 1 ounce agave 1 ounce Grand Marnier 3 ounces tequila fresh mint to garnish lime wedges to garnish   1) Place the ice into a cocktail shaker. Pour the remaining ingredients over the ice. Secure the lid onto the shaker and shake until well combined. 2) Fill two glasses with ice. Strain the margarita into the serving glasses. Top with fresh mint leaves and lime wedge. Serve immediately. Read More

Grilled Avocado with Fruit Salsa

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C helps build up your immune system to help fight off infections and sickness which is especially important during cold and flu season! With heart disease being the leading cause of death in the United States, there has been a huge effort to promote a heart healthy diet. As previously mentioned, avocados are full of the heart healthy fats, but they are also very low in the dangerous saturated fats. Evidence shows that replacing foods filled with these fats with avocados has heart-healthy benefits through lowering LDL (bad) cholesterol levels. Also, avocados are naturally cholesterol and sodium free. This combination is a mega win nutritionally and for people looking to follow a heart healthy diet. Apart from being nutritionally good for you, avocados are also delicious and can be used in many unique ways. We personally love to create a delicious dip for vegetables or a whole grain chip. You can even get creative with avocados and try stuffing them with chicken, salsa, and cheese and then grilling them. Especially during the big game this year, this is a great way to enjoy snacking without sacrificing a ton of calories. If you’re looking for a sweeter version, try stuffing the avocado with a fruit salsa. This pumps up the antioxidant power of any meal! However you decide to eat your avocados, you can count on these to help protect you from heart disease. The more creative you are with it, the better!   Grilled Avocado with Fruit Salsa Yield: 4 servings Ingredients: 4 firm ripe fresh avocados ¼ cup olive oil ¼ cup honey 1 medium mango, peeled, pitted, and cut into ½ inch cubes ½ lb. strawberries, cut into ½ inch cubes 1 tbsp. balsamic vinegar 1/3 cup orange juice 2 Tbsp. lemon juice   Instructions 1) Preheat the barbecue to medium-high (300-400 degrees F), making sure the grill is well oiled 2) Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey and olive oil mixtures, cover with plastic wrap and set aside in a cool place. 3) In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend. 4) Grill the avocados, skin side down, for 2 to 3 minutes, or until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them flesh side down on the grill for 2 to 3 minutes. 5) With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa. Read More

Arugula Salad

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Do you arugula? If you don't, I hope I convince you to. It's crunchy, aromatic, slightly spicy and is perfect to eat in salads, warmed in pastas and even chopped as a garnish. It's the green I love most. Every single week, I grab a bag from the produce section and keep it in my fridge. This tasty green is a pleasant little pantry staple. Shallots, lemons, cheese, olive oil and balsamic vinegar are also kitchen essentials. It's these basic ingredients that help make meals on the fly doable. That's how one of my most favorite go-to side dishes was created...on the fly. Arugula Salad. The ingredients are nothing fancy, but are always in my pantry. And when combined they turn into "I can't stop eating this" salad. arugula chopped shallots grated parmesan fresh lemon juice olive oil balsamic vinegar kosher salt Toss and serve. If I'm in the mood to add more veggies(and they're readily available), I'll add cucumbers, tomatoes and pine nuts. However, these additions are not necessary. This recipe makes my heart skip a beat because there's little effort for huge reward. The arugula is prewashed, the cheese is already grated and the shallot is the only item needed to be chopped. Didn't pick up pre-grated cheese at Market Street this week? That's okay. It will only take a few minutes to grate your own. No shallot? An onion will work just as well. Run out of balsamic vinegar? No problem. Skip this step or use a red wine vinegar instead. If you prefer spinach over arugula, use it! Folks, this salad is versatile. The purpose of this salad is to remind you that a quick side dish can be delicious AND full of quality ingredients. It doesn't have to be frozen or from a box. Before you head to the store this week make a quick inventory of your kitchen. Is there a green in your fridge? Do you have a versatile vinegar and olive oil? Is there at least two onions and two lemons? Is there quality cheese? If not, add it to your list. When you walk the aisles of the store enjoy the delicious variety of the oils and vinegars, the colors of the produce section and the sea of cheese options. Grab a sample or two as well, there's always something tasty to try at Market Street... and they're always happy to share! So let me rephrase that first question. Do you keep a stocked pantry? You should, and make sure you include arugula.   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:  1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. 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

Fast Dinners

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  All evenings are not created equal and the dinner cooked each night needs to fit the need of each day. An intricate recipe doesn't work on those busy weekday nights, but take-out doesn't always have to be an option either. Quick, delicious and satisfying meals can be attainable on those hectic nights--- and you might walk away feeling better satisfied because a home cooked meal was served. A few ways I accomplish quick weeknight meals are by: Purchasing premade ingredients: Whether it's store bought pizza dough, or pre-sliced fruit, some nights it takes a village to get dinner on the table. Check out Market Street's refrigerated section for Brooklyn’s Pizza Dough. Also don't forget to take a peek at the variety of sliced fruit in the produce section for a quick fruit salad. Making breakfast for dinner: A quick frittata makes an easy dinner. Crack the eggs, add some cheese, give a good whisk and pop in the oven. Prep is a breeze and cook time is about 15 minutes. Using quick cook-time proteins: Shrimp and scallops have extremely low cook times, which makes getting dinner on the table much easier. Be sure to chat up the fish monger next time at Market Street. Their assistance is a great help to point you to whatever seafood item fits your need (and budget). Doing some prep work ahead of time: If I know a busy day is on the horizon, I will do a quick five to ten minute prep the night before or the morning of. For example, I will dice vegetables or even cook sausage and let it sit in the fridge before it's time to cook. Tricks like this will save you minutes when it's cook time. Say it with me, I CAN cook dinner on a busy weeknight...I CAN cook dinner on a busy weeknight. Well said, my friends. Start this week with these three fast dinners that will leave you with time to spare on those busy weeknights: chive and cheese frittata + Market Street’s fresh fruit slices + crusty bread from Market Street’s bakery spicy garlic shrimp and avocado salad + Market Street’s fresh made tortilla chips + two-minute margarita roasted radish and sausage pizza + arugula salad Recipes:  Chive and Cheese Frittata Serves 2-4 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.   Spicy Garlic Shrimp and Avocado Cucumber Salad Author note: Eat this salad with a side of tortillas to scoop up all the goodness.   Avocado Cucumber Salad Ingredients 1 pound spicy garlic shrimp (see recipe below), chilled 2 cups cucumber, peeled,seeds removed and sliced into bite sized-sticks 1/4 cup red onion, diced 2 avocados, cubed 1/4 teaspoon kosher salt juice of 1 lime   Directions 1) In a large bowl, combine the cucumber, red onion, avocado, salt and lime. Stir to combine. Place in the fridge and let chill for 30 minutes. 2) Pour onto a platter, top with the chilled spicy garlic shrimp. Serve immediately.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. This recipe is easily doubled. 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. Place in the fridge and chilled   Two Minute Margarita Author note: This recipe is a combination of several margarita recipes that I’ve used over the years. When there is time, I juice the limes myself, but in most instances, I use store-bought fresh limeade. For this recipe, seek out the freshest store-bought limeade and rid yourself of the unnecessary packaged premade margarita mix. It doesn’t take long to whip up this margarita; in fact, it takes about 2 minutes. Ingredients 3 ice cubes (plus more for the individual drink) 2 ounces tequila 1/2 ounce orange liquor 3 ounces fresh limeade 1/2 teaspoon agave syrup squeeze of lime juice pinch of salt lime slices   Directions 1) Place the ice cubes into a cocktail shaker (or plastic cup as I do), and pour the tequila and orange liquor over the ice. Shake or stir to chill. 2) Pour the chilled liquor in a glass filled halfway with ice. 3) Add the limeade, agave, lime juice and salt into the glass. Stir well. 4) Finish with a slice of lime and serve.   Roasted Radish and Sausage Pizza Author note: This is a non-recipe simply because pizza is a personal creation. Adjust the toppings to your liking. Additional cheese, like parmesan or pecorino, would work well with this pizza. Ingredients pizza dough tomato sauce 1 1/2 -2 cups radishes, sliced 1 teaspoon extra-virgin olive oil pinch kosher salt 1 shallot, thinly sliced uncased sausage (I prefer spicy), about 3 links worth mozzarella cheese   Directions 1) Heat the oven to 400 degrees 2) In a small bowl combine the radishes, oil and salt. Evenly distribute on a foil-lined baking sheet. Roast for 10 minutes, until tender. Remove from the oven. 3) Increase the heat to 500 degrees. 4) Meanwhile, cook the sausage until slightly underdone. 5) Roll out the pizza dough. Place a layer of tomato sauce on the dough. Next add a handful of cheese to cover the sauce. 6) Add the sausage, radishes and shallots. Top with a sprinkling of cheese. 7) Place in the oven and cook until the dough is golden and the cheese melted and browned.   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 1) Add the arugula, shallots and cheese into a large bowl. 2) Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Read More

Winter Citrus Salad with Honey Lime Dressing

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 spy with my little eye something round in the Market Street produce department. I spy with my little eye something orange, yellow and green. I spy with my eye something I look forward to every winter season— that which is beautifully colored and bursting with juicy flavor. You’re correct! I spy winter citrus that’s waiting to be bundled up and taken home to be made into a delicious healthy treat. I love winter. It’s my favorite season not only because of the lower temperatures and celebratory holidays, but also because of the flavorful fruit. It is a season of apples and citrus. A walk past the fruit stalls at Market Street in January is in itself a celebration of winter fruit-- it’s bursting with colors and fresh scents of citrus. Fresh citrus bursts with flavor and is incredibly versatile in the kitchen. Wondering what can be done with ripe citrus besides peel and eat it? Let me help. Use the: zest for dressings, marinades, or custards juice to flavor cocktails, syrups or desserts entire citrus as an aromatic when roasting poultry, fish or even mulled wine and ciders. as a centerpiece when decorating a table or side tables I’m pretty sure you’ve got the gist of the greatness of citrus. Winter citrus is not only tasty but it’s also versatile and waiting to be utilized in your kitchen. I propose using the citrus in such a way that showcases the best elements of each variety AND creates a stunning showpiece. I give you the Winter Citrus Salad. Slice the selected varieties of citrus, arrange in a pattern and drizzle with a homemade of dressing that combines the tartness of fresh lime juice with the sweetness of lemon zest and the stickiness of organic raw honey. Stir in organic mint leaves and serve. Plan to add another celebration to your winter calendar this year— Citrus Season. Winter Citrus Salad with Honey Lime Dressing   servings vary Author note: 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. Read More

Spicy Roasted Brussels Sprouts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS! One of my favorite dinner chants brings joy to my heart and fear into the hearts of my children. Brussels sprouts are one of my favorite roasted veggies. They are packed with nutrients and flavor and quick to roast. They also work well with a handful of flavor combinations that are extremely tasty, such as: Brussels + bacon + garlic+ cider vinegar Brussels + cream + nutmeg Brussels + lemon juice + thyme Brussels + garlic + chili powder + lemon I so enjoy purchasing Brussels sprouts at Market Street. This veggie is available in bulk form so that I can hand select the Brussels that will be coming home with me. This plentiful green mound of beautiful Brussels is always waiting patiently to be scooped up and weighed—and then taken home to be roasted. Ahhh, the joys of produce shopping. When at the produce section at Market Street, don’t forget to spin around and grab a few lemons. This versatile fruit is also a critical component to your dinner. One of my favorite ways to serve roasted Brussels sprouts is with a side of greek yogurt topped with lemon zest. The tangy greek yogurt and sweet lemon zest are perfect companions to this heavy-flavored vegetable. A few pointers when preparing Brussels sprouts: Be sure to cut off the hard end of the vegetable. To make for a quicker roast, slice the Brussels in half, hot dog style. Remove any damaged or dirty outer leaves when prepping the Brussels. Now that you’ve been properly encouraged and prepped. All that’s left is for you to repeat after me: Bruss-els SPROUTS! Bruss-els SPROUTS! Bruss-els SPROUTS! Spicy Roasted Brussels Sprouts Serves 4    Ingredients 2 tablespoons extra-virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon chili powder 1 teaspoon kosher salt 1 ½ pounds Brussels sprouts, ends removed and brussels sprouts halved juice of 1/2 a lemon greek yogurt lemon zest   Directions 1. Heat the oven to 450 degrees. 2. In a large bowl, combine the oil, salt, garlic powder, cayenne and chili powder. Whisk well to combine. 3. Place the Brussels sprouts into the olive oil mixture and coat the brussels well. 4. On a rimmed baking sheet, spread the Brussels sprouts in a single layer. Cover the baking sheet tightly with foil. 5. Cook the Brussels sprouts for 20 minutes. After 20 minutes, remove the foil and lower the heat to 425 degrees. Continue to roast, uncovered, for 15 to 20 minutes (until browned to your liking), stirring every 5-8 minutes. 6. Top the Brussels with a squeeze of lemon juice and serve warm with a side of Greek yogurt topped with lemon zest.   Read More

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