Category: Recipes

If you’ve clicked this post, it probably means you’re a fan of iced coffee, right? Who doesn’t love an iced coffee on a hot summer day while you hit the town or hang out with friends? What we don’t love is the price – especially when it’s something you can create so easily at home with ingredients you likely already have!

What You’ll Need:

• Vanilla Simple Syrup (This is SO easy to make! Bring water to boil, add your desired amount of sugar to dissolve and finish with a few dashes of vanilla extract. Place this concoction in a bottle in your fridge for up to 4 weeks and use of hot or cold drinks!)
• Coffee (Brew coffee the way you normally do and let cool to room temp or use any brand of cold brew coffee)
• Half & Half (Or whatever your milk of choice! We love Oatmilk)
• Ice Cubes

Directions:

Fill your glass 2/3 full of ice cubes, pour your coffee with enough room for your desired amount of cream, top with your simple syrup to taste! Easy as 1, 2, 3! Now you won’t have to drive to your favorite coffee shop to enjoy the wonderful flavor of iced coffee.

Missing some ingredients? We’ve got them down on the Market and you can find them here: https://www.mercato.com/shop/the-market-at-laughlin

With the summer heat waves coming, sometimes the last thing we want to do is fire up the stove to whip up the side dish we promised our friend we’d bring to their BBQ. Here are three easy side dish recipes, that don’t sacrifice on taste, to keep your kitchen and A/C bill cool.

3 Beans in a Pod:

Ingredients:

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/3 cup each chopped green, sweet red and yellow pepper
• 1/2 cup water
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 2 tablespoons minced fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper

In a large bowl, combines beans, tomato, onion, celery & peppers. In a small bowl, mix the remaining ingredients and slowly stir into bean mixtures. Cover & refrigerate a few hours before serving. We suggest pairing with tortilla chips as a dip option!

“That Good” Grape Salad:

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 cup sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans

In a large bowl, beat the cream cheese, sour cream, sugar, and vanilla until smooth. Add grapes and toss to coat. Transfer to your fanciest serving bowl and garnish with chopped walnuts (optional). Best served chilled. Warning: This dish will have your friends requesting “That Good” grape salad for every event.

Ruby Red Slaw:

Ingredients:

• 2 cups shredded red cabbage
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup prepared raspberry vinaigrette
• 3 tablespoons mayonnaise
• 1/4 teaspoon pepper
• 1/2 cup fresh raspberries

In a large bowl, combine cabbage and carrots. In a small bowl, whisk the vinaigrette, mayonnaise and pepper until mixed. Add to cabbage mixture, toss to coat. Chill before serving and top with fresh raspberries!

Which one will you try first? If you’re like us, it’s hard to choose but you’re in luck! The Market has all you need to make them all this summer. 

Find a location near you today: mymarketstores.com/store-locator

One of the hardest things about kicking off our New Year’s resolutions is that when it’s cold outside, we crave comfort foods–not salads! Luckily, we stumbled upon the perfect recipe to keep you warm and still help you eat healthy.

Apple, walnuts, and a homemade dijon vinaigrette dressing bring crunch and flavor to the salad while roasted veggies and quinoa add some warmth–and comfort!–to your meal.

Check it out below, grab your ingredients at The Market near you, and cozy up with your favorite fuzzy blanket to dig into your new favorite recipe for 2023.

INGREDIENTS

1 medium sweet potato
2 Tbsp olive oil, divided
1/8 tsp salt
1 1/2 cups reduced-sodium chicken broth
3/4 cup dry quinoa, rinsed and drained
1/2 cup thin wedges red onion
6 cups coarsely torn, trimmed kale
2 cups coarsely shredded, cooked chicken
1 medium apple, quartered, cored, and thinly sliced
1 recipe Dijon Vinaigrette (recipe below)
1/2 cup coarsely chopped walnuts or pecans (toasted)

HOW TO MAKE IT

Preheat oven to 425°F. Peel sweet potato. Cut into quarters lengthwise; thinly slice quarters crosswise. Arrange potato slices in a shallow baking pan. Drizzle with 1 Tbsp of the oil; sprinkle with salt. Toss potatoes to coat. Roast, uncovered, for 15 to 20 minutes or until potatoes are just tender, stirring once halfway through roasting.

Meanwhile, in a large skillet, heat broth and quinoa to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and most of the liquid is absorbed. Drain if needed; transfer quinoa to a bowl. Cover to keep warm.

In the same skillet, heat remaining 1 Tbsp oil over medium heat. Add onion; cook for 4 to 5 minutes or until onion is starting to soften, stirring occasionally. Add kale. Cook for 2 to 3 minutes more or until kale is just wilted, tossing frequently with tongs.

Immediately divide kale mixture among four shallow serving bowls. Top kale with cooked quinoa, sweet potato, chicken, and apple. Drizzle with dijon vinaigrette (recipe below). Sprinkle with walnuts.

How to Make Dijon Vinaigrette

In a small screw-top jar, add 3 Tbsp cider vinegar, 1/3 cup olive oil, 2 tsp Dijon mustard, 1/2 teaspoon dried thyme, and 1/4 teaspoon salt. Cover; shake well until fully combined.

Original Recipe: Eat This

Caramel? Pumpkin?! Cream Cheese?!!

If you want to mix it up (literally) and step up your game this year from a traditional pumpkin pie, try bringing this tasty autumn dip to your Thanksgiving get-togethers! With savory spices and a smooth, creamy texture, it checks all the boxes for a perfect holiday treat.

Ingredients:
4 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1/2 cup canned pumpkin
1/3 cup caramel ice cream topping
1/4 cup sour cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Serve with: vanilla wafers, graham cracker sticks, chocolate and marshmallows

Directions:
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually add the pumpkin, caramel topping, sour cream, cinnamon and nutmeg, beating until smooth. Serve with dippers of your choice. Refrigerate leftovers.

Original Recipe: Taste of Home

‘Tis the season for everything pumpkin spice. Craving a little bit of fall in your cup? Try this easy spiced
pumpkin warm-up that is easy to add to any coffee or tea drink. You can even sweeten the deal and
blend it with vanilla ice cream to make a yummy pumpkin shake.

Ingredients:
• 2 cups half-and-half cream
• 3 tablespoons sugar
• 2 tablespoons canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Whipped cream and additional pumpkin pie spice

Instructions:
In a small saucepan, combine cream, sugar, pumpkin and pie spice; cook and stir over medium heat until
blended and heated through. Remove from heat; stir in vanilla. Top servings with whipped cream and
additional pie spice.

It seems like summer is determined to fly by in a blur this year but have no fear. We have a recipe for you that will keep summer around for just a little bit longer. These little blueberry basil hand pies are our attempt to seize the season, especially since the window for finding fresh blueberries seems to be so short this time of year. Give these summertime pastries a try and we are sure they will chase away those end of summer blues.

Basic Pie Crust:
• 2 cups flour
• 1 tsp salt
• ½ cup chilled butter, cubed
• ½ cup chilled shortening, cubed
• 1 egg yolk
• 1 tbsp white vinegar
• 3-4 tbsp ice-cold water

Blueberry-Basil Filling:
• 3 cups fresh blueberries
• ¼ cup sugar
• 2 tbsp cornstarch
• 2 tbsp finely minced fresh basil
• 2 tsp lime juice
• ½ tsp lime zest
Egg Wash:
• 1 egg

Prepare the Dough:

• Stir together flour and salt until combined.
• Cut in butter and shortening until the mixture is crumbly. Stir in the egg yolk and vinegar, then add
  water by the tablespoon until the dough just starts to come together.
• Divide the dough into two equal halves. Wrap each one tightly with plastic wrap, shaping into a flat
  disc. Chill for at least 30 minutes.
  

Prepare the Filling:

• In a second bowl, gently stir together the blueberries, cornstarch, basil, lime juice and lime zest until combined. Set aside.
  

Assemble the Pies:

• Preheat oven to 375F.
• On a lightly floured work surface, roll out the first disc of pie dough to ⅛” thick. Cut out into 5″
  rounds. Repeat with the second disc of dough.
• In a small bowl, prepare the egg wash by whisking together the egg and ice water. Using a pastry
  brush, run a line of egg wash along the borders of a dough circle. Spoon a generously mounded
  tablespoon of filling into the middle of the dough, then fold over to enclose the filling and press
  tightly shut using your fingers. Using a fork, crimp the edge to seal completely. Repeat with the
  remaining dough.
• Transfer the pies to parchment-lined baking sheets. Brush the top of each pie with egg wash and
  sprinkle with a generous amount of sugar.
• Using the tip of a sharp knife, poke two or three holes into the top of each pie to vent the steam.
• Bake in preheated oven for 18-22 minutes, or until the crust is golden brown and filling is bubbling
  out from the vents. Let cool for 10-15 minutes before serving or let cool completely

Summer is here and there is no better time to get outside and make use of your grill. When you think of
grilling you usually think of a burger and a hotdog, but (in our opinion) Shish Kabobs are a classic
summer grilling must have! At The Market we have the freshest vegetables, meats, and even fruits to
build the perfect kabob and we thought it was time to put a spin on a classic and show off your grill
master skills. Here is a unique Hawaiian bacon pineapple chicken kabob that we would like you to give a
try next time you fire up your grill:
INGREDIENTS:
SAUCE:
• 1/2 cup barbecue sauce
• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 1/2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
SKEWERS:
• 1 pound chicken breasts cut into 1-inch cubes
• 16 pieces of cut bacon (2 1/2 inch x 1-inch).
• 3 cups fresh cubed pineapple
• 1 large red pepper diced into 1-inch pieces
• 1 large green pepper diced into 1-inch pieces
• 1 large red onion diced into 1-inch pieces
• Salt and cracked pepper to taste
INSTRUCTIONS

1. If using wooden skewers, make sure to pre-soak them in water to prevent burning.
2. Mix the BBQ sauce together with the soy sauce, pineapple juice, rice vinegar, garlic and sesame
   oil in a large jug or bowl.
3. Preheat a grill pan (or grill plates on the BBQ) over medium-high heat.
4. Thread the red onion, red pepper, pineapple, green pepper, bacon and chicken onto skewers,
   wrapping the bacon around the chicken as pictured above. Repeat until all the chicken has been
   used. Coat skewers evenly with HALF of the marinade (reserve other HALF for basting).
5. Brush grill pan or grates over with olive oil. Grill the skewers for 5 minutes; brush over 1/4 cup
   of reserved marinade. Turn skewers over and coat with remaining 1/4 cup of marinade. Grill for
   a further 4 minutes, or until the chicken is cooked through and to your liking. Serve immediately.