Category: Recipes

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.

At The Market, we’re all about doing things with a twist–and the way we utilize fresh summer produce for healthy salads is no different!

Rather than opt for the typical lettuce-based salad with veggies and savory dressing, take a walk on the sweet side with a tasty fruit salad! With high quality berries, stone fruits and a pinch of mint for your greens, we think you’ll have everyone at the first backyard get together of the year saying “HOW did you make this?!”

Here’s the recipe–follow it exactly or mix it up as you see fit! After all, if we like to walk on the wild side we think you have every right to, too.

Ingredients:

• 1 Cup Blackberries
• 1 Cup Raspberries
• 1 Lemon
• 4 Mint Leaves
• 3 Peaches
• 3 Plums
• 1 Cup Strawberries
• Honey to taste

Instructions:

• Slice peaches, plums and strawberries, cut lemon in quarters for squeezing, and roughly chop mint leaves.
• In a medium-to-large serving bowl, gently mix together the peach slices, plum slices, strawberries slices and whole blackberries and raspberries.
• Combine juice from lemon and honey to taste until the honey is dissolved (microwave slightly if honey is congealing).
• Add mint leaves to lemon/honey mixture and gently mix.
• Pour the mint/lemon/honey dressing over the fruit salad and gently mix until all fruit is lightly covered in the dressing.
• Serve immediately and enjoy!

No tricks here! We love Halloween at The Market, and one of our favorite parts is helping our customers celebrate with their families: seeing you all come in to buy candy, pick out the perfect finishing touches for costumes, or pluck a pumpkin from the crates for jack o’lantern carving.

This year, we want to take it one step further by helping you create some sweet and spooky recipes to enjoy with your families all Halloweekend long! Grab a pen and your grocery lists, and take a look at some of our favorites below to write down the ingredients you’ll need!

1. Breakfast: Vampire Donuts

Short on time? We’ll do most of the work for you! For these cute little nocturnal treats, just snag a dozen or so donuts from The Market bakery and put plastic fake vampire teeth in the hole. Grab some candy googly eyes from the cake decorating section and you’ve got some pastries that even Dracula himself would be impressed by!

2. Lunch: Mummy Dogs

A fun little twist (or wrap!) on classic pigs in a blanket, simply snip crescent roll dough before wrapping them around hotdogs and baking to get the mummy effect of these cute little lunch bites. No googly eyes? No problem! Use dots of ketchup or mustard for eyes (or just tell everyone they’re sleeping). 

3. Dinner: Jack O’Lantern Potatoes 

These ones are pretty self-explanatory, but that doesn’t make them any less fun! Get a bag of roasting potatoes from The Market near you, let the kids design faces, and have an adult safely carve them out before popping them in the oven! Serve with butter, sour cream, and chives for a side dish that’s so good it’s almost spooky. 

4. Dessert: Classic Halloween Cookies

They may not get points for originality, but the memories made cutting out, baking, and frosting classic Halloween sugar cookies can’t be beat. You can find all the ingredients you need for the homemade version in the baking aisle at The Market, or for a shortcut check the refrigerated section for cookie dough and ready-to-bake options.

You don’t have to survive solely on candy to be in the Halloween spirit! For festive food that will help you stay spooky from Hallows Eve to Halloween night, visit The Market near you to stock up on all you’ll need for our favorites in this list. We won’t even make you say “trick-or-treat” to take them home with you. 😉🎃

Those New Year’s resolutions don’t stand a chance when you can add variety, fresh, whole food, and delicious tastes to your cuisine for 2021! With that in mind, we’ve compiled a list of delicious salads whose supplies you can stock up on right at The Market nearest you that will help you stay on track and enjoy it, too. So get out your grocery list, jot down your favorites, and come shop with us soon!

1. Arugula Peach Salad with Pomegranate and Pecans

Bursting with fesh fruit, savory cheese and spicy arugula, rise above your basic lettuce and veggies with this refreshing, sweet and savory salad from Freutcake blog. 

2. Fruit Salad with Cinnamon Greek Yogurt Dressing

Who says salads have to be vegetable-based? Satisfy your cravings for sweets and crunch at the same time with Kitchen Treaty’s fruit salad and tasty-yet-tart cinnamon greek yogurt dressing. 

3. Simple Yet Elevated Kale Caesar Salad

Romaine is so 2020. Kick your go-to Caesar salad up a notch with this salad recipe from Food Network.