1. food and drink
2. desserts and baking

April 2015
Cover Illustration and lettering by Justin Guerino
Bacon!
Fried & True
Bacon has enjoyed a tremendous resurgence over the last decade, turning up as an unexpected ingredient in gourmet
everything, from brownies and milk shakes to sushi and butter. And it’s still out there on the cutting edge of artisan cuisine.
Just recently, we’ve seen bacon crafted into taco shells, crumpled in apple pie, even bacon shaped as little hors d’oeuvre cups
for Bûcheron! The possibilities are endless, but the beginning must always be superior bacon and that’s where we come in.
Market District Smokehouse Bacon —
Swine is the Glory!
It’s not easy to find bacon that lives up to what you
remember. But, it is if you trust someone who’s never
forgotten! Smith Provision Co., Inc. has been making
premium quality bacon since 1927 — and they make ours!
Illustrations by Justin Guerino
Committed to an artisan, small-batch process brought over
from Bavaria, all of their meat is bought fresh from small,
independent farms, smoked for 12 hours over real wood
embers and flavored using only fresh-ground spices. Their
bacon is not just incredible, but MSG and gluten free, sliced
extra thick (we mean really thick), fully cooked and handtrimmed for exceptional farmhouse quality. Use it to make
the Market District recipes on the following pages or just
sizzle it up on the side!
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2. Market District Newsletter: Bring Home the Bacon!
MarketDistrict.com
y Vinaigrette
Apple, Bacon & Endive Salad with Hone
pment Team
Compliments of Your Market District Recipe Develo
For the Vinaigrette
• 3 Tbsp. honey
• 1 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1/2 cup white balsamic vinegar
• 1/2 tsp. kosher salt
• 1/8 tsp. cracked black pepper
• 1/2 cup canola oil
Serves
3- 4
For the Salad
• 1 head frisée (curly endive) , chopped
• 2 heads red endive, chopped
• 2 heads Belgian endive, chopped
• 2 Fuji, Washington or Gala apples, thinly sliced
• 1/2 lb. bacon, cooked and crumbled
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled blue cheese or goat cheese
Prep Time
15 min.
Add oil and whisk well until blended.
1.Combine all vinaigrette ingredients, except the oil, in a bowl and whisk.
; toss to evenly distribute. Top with
desired
as
over
tte
vinaigre
2.Arrange the endive on a platter. Drizzle the honey
apple slices, crumbled bacon, walnuts and crumbled bleu or goat cheese.
Sat. Fat 7g, Trans Fat 0g, Cholesterol 25mg, Sodium 850mg,
Nutritional Information (Per serving, 2 cups): Calories 670, Fat 49g,
Vitamin A 170% , Vitamin C 50% , Calcium 25% , Iron 25%
Nutritional values are based on data from the USDA National Nutrient
suppliers, regional and seasonal differences, or rounding.
Total Carbohydrate 47g, Fiber 16g, Sugars 28g, Protein 16g,
Database for Standard Reference. Actual nutritional values may vary
due to preparation techniques, variations related to
Roasted Baby Beets with Bacon & Blue Cheese
Compliments of Your Market District Recipe Development Team
• 30 baby beets (about 6 bunches)*, any variety
• 2 Tbsp. Market District extra virgin olive oil
• 1/2 tsp. Market District sea salt
• 2 Tbsp. chopped thyme, plus more for garnish
Serves
• 4 slices Market District smokehouse bacon
• 2 Tbsp. raspberry vinegar
• 1/2 cup crumbled Amish blue cheese
6
Prep Time
30 min.
Cook Time
1.Preheat oven to 425°F. Trim greens from beets*, leaving about a 1-inch
top on each; rinse and gently
scrub (no peeling needed).
min.
2.Halve beets, place on a roasting pan and toss with oil, salt and thyme.
Cover with foil and roast for
25 minutes. Remove foil and roast for another 25 minutes, or until
tender.
3. Meanwhile, cook bacon according to package directions. Let drain on
a paper towel-lined plate and chop when
cool enough to handle.
4. Arrange beets on serving platter and drizzle with vinegar. Garnish with
bacon, blue cheese and additional thyme
if desired. Serve warm or chilled. Makes 6 servings based on 1/2 cup
per portion.
50
*Beet greens are wonder ful sautéed with olive oil and garlic, or added
to soups and stews. One pound of regular
beets can be substituted in this recipe; just peel, chunk and roast.
Nutritional Information (Per serving): Calories 170, Fat 11g, Sat Fat
4g, Trans Fat 0g, Cholesterol 20mg, Sodium 540mg, Total Carbohydra
te 9g, Fiber 2g, Sugars 7g, Protein 7g, Vitamin A 2% DV,
Vitamin C 6% DV, Calcium 8% DV, Iron 6% DV
Nutritional values are based on data from the USDA National Nutrient
Database for Standard Reference. Actual nutritional values may vary
due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
MarketDistrict.com
Market District Newsletter: Bring Home the Bacon!
3.
Roasted Capon with Goat Cheese, Bacon & Dirty Rice
Compliments of Your Market District Recipe Development Team
Serves
For the Capon
• 4 slices Market District smokehouse bacon
• 1/2 stick unsalted butter, softened
• 4 oz. goat cheese, softened
• 3 Tbsp. honey
• 1/4 cup finely chopped shallots (about 2-3)
• 2 Tbsp. Dijon mustard
• 2 Tbsp. chopped fresh thyme
• 8 lb. capon, with neck, giblets* and excess fat
removed, and patted dry
• Salt and pepper for seasoning
For the Dirty Rice
• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 Tbsp. minced garlic
• 1/3 cup capon giblets*
(reserved from capon), chopped
• 2 cups long-grain rice
• 4 cups Market District chicken stock
• 2 bay leaves
• 1 tsp. dried thyme
• 2 tsp. Tabasco ® sauce
• 1/2 cup chopped scallions
12
Prep Time
40 min.
Cook Time
3 hrs.
1.Preheat oven to 325˚F. Heat a large pot over medium heat. Cook bacon
for 5-8 minutes until crisp. Leaving about
2 tablespoons of grease in pot, transfer bacon strips to a plate lined with
a paper towels.
2.Cool slightly, chop and place in a medium bowl. Add butter, goat cheese,
honey, shallots, mustard and thyme to bowl; mix
well and set aside.
3.Place capon, breast side up, in a large roasting pan and season inside
and out with salt and pepper. Turn wing tips under
and tuck below breasts. Run clean fingers gently under the skin of the
breast and thigh to separate from flesh. Spoon bacon
mixture under skin, massaging to evenly distribute over breast and thighs.
4.Roast for about 3 hours, basting occasionally with juices. The internal
temperature of thickest part must reach at least
165˚F. Remove capon from oven, tent lightly with foil, and let rest for
10-15 minutes before slicing.
5.Prepare rice during last 40 minutes of roasting. In the same large pot,
heat bacon grease over medium-high heat. Cook
celery, onion, bell pepper and garlic for about 5 minutes, stirring occasio
nally; season with salt and pepper.
6.Add giblets and cook for 2-3 minutes. Stir in rice, chicken stock, bay
leaves, thyme and Tabasco sauce. Bring to a boil;
simmer covered over medium heat for 15-20 minutes, until rice is tender.
7.Once cooked, stir in scallions. Carve capon at table; spoon pan juices
over slices if desired and serve with rice.
Makes 12 servings based on 7 oz. bone-in capon and 3/4 cup rice portion
s.
Nutritional Information (Per serving): Calories 590, Fat 27g, Sat Fat
10g, Trans Fat 0g, Cholesterol 165mg, Sodium 410mg, Total Carbohydra
te 33g, Fiber 1g, Sugars 7g, Protein 51g, Vitamin A 20% ,
Vitamin C 20% , Calcium 6% , Iron 25%
Nutritional values are based on data from the USDA National Nutrient
Database for Standard Reference. Actual nutritional values may vary
due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
Gear for Makin’ Bacon
If You Care Parchment Baking Paper —
Bakin’ Bacon!
These Forest Stewardship Council (FSC) certified,
unbleached, greaseproof papers are made for a wide variety
of baking and cooking needs — including bacon. Coated
with silicone containing no chlorine, this fine parchment
is produced with minimum waste. It boasts unbleached,
recycled and recyclable cardboard packaging with vegetablebased inks for printing and non-toxic glues, plus, it is oven
safe up to 428°F, microwave safe and allergen free. But, most
importantly, it cooks our bacon like a champ, $6.89! Place
parchment on say, a USA Half Sheet Pan, now 20% OFF
at just $19.99, top with bacon and bake away!
Lodge Cast Iron Cookware
Cast in Quality & 20% OFF!
Ask our Chefs what cookware makes them feel at home
while old-school frying bacon and they’ll answer simply:
“Lodge.” Lucky for them (and you), our entire line of skillets,
griddles, grill pans and more are ALL 20% OFF!
Nordic Ware 2-Sided Bacon/Meat Grill
The ribbed surface of this microwave must-have drains fat
while cooking, while the flat side is used for general heating
and serving — also great for heating pizza, tortillas, bagels
and more. Dishwasher safe. Reg. $9.99, Sale 7.99, SAVE $2!
Griddle Me This — Cuisinart ® Griddler ®
Five appliances in one! A hinged, floating cover and
removable, reversible cooking plates turn it into a contact
grill, panini press, full grill, full griddle, or half grill/half griddle.
Dual temperature controls and indicator lights make it easy
to use. Plus, dishwasher safe plates, integrated drip tray and a
cleaning/scraping tool make cleanup fast, $99.95.
4. Market District Newsletter: Bring Home the Bacon!
MarketDistrict.com
Pancetta
An Italian Take on
Bacon (or Not)
with
Rich Rosenberg,
Buyer of All Things Cured
Pancetta and prosciutto. These quintessential cured meats are the Italian answer to bacon — and
what a delicious answer they are. Though a devout traditional bacon fan, I couldn’t possibly let this
issue go by without pausing to reflect on its charcuterie cousins.
Parma Sausage Co. Pancetta
LtoOPitCtsbAurLgh
Some actually call it “Italian Bacon.” I call it pancetta. Salt-cured and spiced,
this Italian classic is not smoked like bacon, but elegantly flavored with
black pepper and simple, proprietary spices. You can purchase it rolled
(arrotolata) or flat (tesa), and we offer both. Famous for its contribution to
dishes such as spaghetti alla carbonara and cipollata (Tuscan onion soup), it
is a staple of Italian cuisine.
Who’s Rich ?
“Le Grand Fromage,”
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•Tesa — The Cadillac of pancetta, this flat version is made with
100% Berkshire pork bellies. It is cured with sea salt
and spices and absolutely no preservatives. It is easy to
chop and add to salads and other dishes.
•Arrotolata — Dry-cured with salt, spices and
rolled, this is the more traditional variety of pancetta
indigenous to the Northern regions of Italy. It is
typically used on antipasti trays for its pretty spiraled
surface when cut.
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And Then There’s Prosciutto …
I have to admit, when it comes to prosciutto, I am a Europhile through and
through. So, I am particularly thrilled to be adding Tanara Prosciutto di
Parma to our prosciutto lineup. Aged for a mellow flavor unsurpassed by
any of the excellent American prosciutti I have tried (and believe me, I have
eaten quite a bit), Tanara’s sweetness is a merit won in small steps.
Made by Giancarlo Tanara in Langhirano, Tanara prosciutto begins with strict
selection of the best pork, ideal for a long maturation and certified by the
production regulations of the Consorzio del Prosciutto di Parma.
Slow curing in rooms wafting with the dry, downslope winds from the
foothills of the Apennines is an irreplaceable variable in the making of this
extraordinary ham. In fact, it is the opening and closing of the windows in the
curing room that determine the fragrance and unique perfume of
Tanara prosciutto.
• The 18-month Tanara is crafted from whole, salted hams that are
hung to dry for a year, cleaned by hand and then hand-rolled and tied.
It is a rare and special treat to say the least.
• The 24-month version is produced with pork meat from the best pig
breeding areas of the River Po area. Upon arrival to the factory, each
pork leg is inspected, trimmed, salted by hand with sea salt, cured, then
coated with lard and herbs and hung in the aforementioned magical
maturation room. This natural, slow-curing leads to the development of a
rich, deep flavor with a well-balanced savory note.
MarketDistrict.com
Illustrations by Justin Guerino
Market District Newsletter: Bring Home the Bacon!
5.
The
Glory
Porchetta
with
of
Chef Annette Gray, Maker of All Things Hamtastic!
Who is Annette?
The reason I love porchetta is that it is fairly easy to make
and soooooooooooo rewarding. Ideal for parties and
holidays, it looks impressive and feeds a lot of people. Plus,
once roasted and crispy on the outside, it stays warm and
delicious for a long while.
Chef Annette Grecchi Gray is a Certified Food
Management Professional who spent much of her
career inspiring menus for Walt Disney World ® Resort,
as well as for upscale hotels, restaurants and markets.
She brings to us her love of fresh flavor, friends,
travel and food, as well as finesse for entertaining and
experimenting — rustic to trendy. Annette has cooked
on every continent except South America and loves
fast cars!
There are as many recipes for porchetta as there are cooks.
I prefer using the pork belly with the loin rolled inside,
as opposed to pork butt. It is a little easier to handle and
makes the look of the finished porchetta dynamite. Be sure
to pre-order the belly from your Market District Butcher a
couple of days before cooking!
Porchetta
Compliments of Annette Gray
Serves
• 2-3 lbs. boneless, center cut pork loin, trimmed
• 5-6 lb. piece of fresh pork belly, skin on
• 3 Tbsp. fennel seeds
• 2 Tbsp. crushed red pepper flakes
• 1/2 Tbsp. minced fresh rosemary
6
• 1/2 Tbsp. minced fresh thyme
• 3 garlic cloves, minced
• Kosher salt, to taste
• 2 Tbsp. minced fresh sage
Prep Time
30 min.
Cook Time
50
side down, around the loin so
1.Place pork loin in the center of a baking sheet. Roll pork belly, skin
min.
to make even. Unroll and set
trim
gs,
the short ends of the belly meet. If the belly or loin overhan
loin aside.
heat until fragrant , about
2.Toast fennel seeds and red pepper flakes in a small skillet over medium
transfer to a small bowl.
1 minute. Place spices in a bowl and cool; finely grind in a spice mill and
Add sage, rosemary, thyme and garlic.
pattern. Flip the belly skin side up. Using a paring
3.Using a knife, score the pork belly 1/3-inch deep in a checkerboard
Generously season both the belly and loin with the
knife, poke dozens of 1/8-inch deep holes through skin, all over belly.
fennel mixture.
crosswise with kitchen twine at 1/2-inch intervals,
4.Arrange loin down middle of belly and roll belly around the loin. Tie
twice. Transfer roast to a wire rack set in a rimmed baking sheet.
occasionally with paper towels. Remove from
5.Refrigerate uncovered, for 1-2 days to allow skin to air-dry. Pat skin
refrigerator and let sit at room temperature for 2 hours.
skin for 3 minutes to tenderize, which will help crisp
6.Preheat oven to 500°F. Using the jagged edge of a meat mallet, pound
center of roast.
the skin. Season with salt and insert an instant-read thermometer into
Reduce heat to 300°F, continue roasting, rotating
once.
turning
,
minutes
40
for
roast
and
sheet
7.Place porchet ta on baking
thermometer inserted into center of meat
read
the pan and porchet ta occasionally for 1-1/2 to 2 hours, until an instantand roast 10 minutes longer.
500°F
to
heat
increase
registers 145°F. If skin is not yet deep brown and crisp,
rounds.
1/2-inch
into
slice
knife,
8.Let rest for 30 minutes. Using a serrated
24g, Trans Fat 0g, Cholestero
Nutritional Information (Per serving): Calories 690, Fat 66g, Sat. Fat
Vitamin C 2% , Calcium 2% , Iron 6%
Nutritional values are based on data from the USDA National Nutrient
suppliers, regional and seasonal differences, or rounding.
l 60mg, Sodium 60mg, Total Carbohydrate 1g, Fiber 1g, Sugars 0, Protein
Database for Standard Reference. Actual nutritional values may vary
6. Market District Newsletter: Bring Home the Bacon!
21g, Vitamin A 4% ,
due to preparation techniques, variations related to
MarketDistrict.com
God’s Country
Creamery
See backa
page for
F
$1 OFn
coupo !
Raw Milk, Pasture-Raised
Pennsylvania Farmstead Cheese
with
Rich Rosenberg, Buyer of All Things Raw
I love raw milk cheeses, not just because of the fresh flavor and healthful benefits (enzymes and nutrients like calcium), but
because they are known for coming from unusually healthy, well-cared-for animals. Plus, they are super aromatic and taste
insanely good. That said, it is a real treat to find local Pennsylvania raw milk cheeses made with milk from purely pasture-fed
cows — the ultimate in natural.
Nestled in the peaceful Potter County hills near the small town of Ulysses is God’s Country Creamery — a haven for
authentically artisan raw milk cheeses. Family owned and operated for four generations, this small farm dairy not only crafts
handmade, raw milk cheeses, but they maintain a unique relationship with their cows that (who?) play a personal role in the
farm’s cheese-making craft.
Just ask Java, Sweetie, Bella, Brooke, Hildie, Loralyn, Serena, Tango, Havannah, Jingles, Josie, Hadley, Sophie and Andes.
These are just a few of happy Holstein, Jersey and Brown Swiss breeds that produce the exceptional milk for God’s Country.
Some say it’s the fresh mountain spring water and lush green grazing grass that give the milk its noticeably fresh, sweet
flavor. But, I think it has something to do with the kind treatment the cows receive (I know, I got a few welcoming licks from
Sweetie and Java on my visit, and let me tell you, you can see it in their eyes!) Regardless, this clean, raw milk is the pivotal
ingredient in every cheese God’s Country makes — on their farm and in small batches — the very definition of artisan.
The following are two of my very favorites and I encourage you to stop by and give them a try. The best from Bessy, indeed!
Golden Harvest Gouda — Famed for its melt in your mouth, buttery
Hellish Havarti — This Havarti’s distinction is its creaminess and sweetness
surprisingly peppered with habañero and chipotle to give it it’s “Hellish”
character. The heat creeps up and leaves you devilishly delighted!
Illustration by Rich Lewis
texture and pleasantly mellow flavor, this mild cheese expresses a subtle nuttiness
with cedar undertones. Aged about two months to bring odut its amazing natural
raw milk flavors, it is not smoked and no coloring is added. Try melting this Gouda
to showcase its collage of flavors in mac and cheese, a panini or omelet.
Join Our Cheesemongers for
Raw Milk Appreciation Day
— Saturday, April 18!
Learn about the virtues of raw milk
cheeses and sample some of our best
when you help us celebrate this day
of cheesy tribute.
11 a.m. – 3 p.m.
& 5 p.m. – 7 p.m.
MarketDistrict.com
Market District Newsletter: Bring Home the Bacon!
7.
Bacon
Sweets
Go Ahead, Make a Pig of Yourself
It’s no surprise that the bacon trend has made its way to the confection
pen, and our Sweets Shop is a trough full of blissful bacon delights.
Chocolate & Bacon-Covered Strawberries
Fresh, juicy, long-stem strawberries hand-dipped by our Candymakers
in European milk chocolate and coated in crispy, chopped Market District
smokehouse bacon, $14.99 lb.
Chocolate-Covered Smokehouse Bacon
Sizzled and crisp Market District smokehouse bacon hand-dipped in fine
European chocolate, 2-pc., $2.
Vosges Mo’s® Milk or Dark Chocolate Bacon Bar
These outstanding bars start with sulfite-free, hickory-smoked, uncured
bacon hand-chopped into nibbles, blended with fine chocolate and sprinkled
with alderwood smoked salt. The campfire aroma of the salt offsets the
sweetness of the chocolate, and the bacon makes it totally irresistible.
Available in 45% milk or 62% dark chocolate varieties, $6 ea.
Chuao Chocolatier baconluxious chocolate bar
This porcine-inspired bar is crafted from crisp bites of bacon drizzled with
delicate maple sweetness and a sprinkle of bonfire-smoked sea salt — all
then bathed in rich, creamy milk chocolate, $4.99 ea.
Fresh Spring Flowers
Show Your “Type” of Appreciation!
This month brings us Administrative Professional’s Day on April 22 and
our Florists have everything pretty, aromatic, colorful and bright to share your
appreciation. And yes indeed, we deliver. Just place your order 48 hours in advance!
• Tulips — A triumph of Dutch beauty grown in Pennsylvania, our brilliant, soft
tulips come in big, bold spring bouquets.
• Rose & Alstroemeria Vases — Commonly called the Peruvian lily or lily of
the Incas, Alstroemeria, with its rich colors, lovely veining and long vase life,
add gorgeous dimension to simple, classic roses.
• Mixed Bouquets & Bunches — Select from a beautiful array of posies
including hydrangeas, tulips, iris, sunflowers, alstroemeria and so much more!
Mix and match to express your gift-giving palate!
• Potted Indoor Plants — These lush and leafy gifts make a lasting impression
in a wide array of blooming and foliage varieties.
• Hanging Baskets — Select from sunny Gerbera daisies or handy, fresh herb
gardens grown in Columbus, Ohio.
8. Market District Newsletter: Bring Home the Bacon!
MarketDistrict.com
What’s
Hot
with
Rebecca
Plaza-Ponte
Buyer of All Things Baconian
It’s a bacon bash this month and being on the cutting edge of trends, Rebecca gives us the latest
and greatest — one sizzling sensation after the other!
Lightlife Smart Bacon®
Finally, a bacon for vegetarians that actually delivers! Whether nestled up against some scrambled
eggs or topping off a veggie burger, Smart Bacon brings that hearty bacon taste into the meatless
world. Low in saturated fat and naturally cholesterol free, meat isn’t the only thing it’s missing,
2 for $7!
Who’s Rebecca?
nar y tastes
Wit h multi-cultural culi
l and fine
loca
h
bot
for
flair
and
ng well in
foods, Rebecc a makes eati
friends an
and
ily
fam
of
y
pan
the com
über taste
Her
.
rity
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ing
etiz
app
position
buds and diverse palate
die on our
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a
as
her
Cheers ...
Market Distric t Team.
¡A la vida buena!
Skillet Bacon Spread
That’s right, a bacon SPREAD! We can’t believe we didn’t think of it first! Premium bacon rendered down with specialty
vinegars, herbs and other spices until it is a perfect blend of smoky, tangy, savory and slightly sweet ... basically spreadable
bacony goodness! Try it on your burgers, with baked potatoes, on grilled cheese sammys, and even as a base for a vinaigrette,
4 oz., $6.99; 10.5 oz., $14.99.
Kettle Brand® Maple Bacon Potato Chips
This natural flavor match combines the deep smokiness of bacon, the rich sweetness of
real maple syrup and the subtle spice of chili pepper for a nostalgic, comfort snack food.
We’re hog wild for these, 8.5 oz., Reg. $3.99, Sale 2 for $5, SAVE up to $2.98 on 2.
Illustrations by Justin Guerino
And an Exciting April Addition — Limited Edition,
Regionally Exclusive Rigoni di Asiago Cansiglio Honey!
Rigoni di Asiago has been manufacturing 100% organic, raw honey since 1922 in the certified Programme for the
Endorsement of Forest Certification (PEFC) Cansiglio Forest, located in the Venice region. Characterized by a unique
micro-climate and extraordinary natural resources (about 500 bee colonies located in the middle of beech trees, fir trees and
raspberry plants) the Cansiglio Forest environment is certified organic, non-GMO and the honey, completely traceable down
to the bee keepers.
Processed at room temperature (below 86°F) with a unique patented method, Asiago Cansiglio honey retains valuable
micro-nutrients that are antibacterial, antioxidant and antibiotic — nutrients that degrade very rapidly at temperatures above
98.5°F, the way honey is typically made. It is also extraordinarily creamy, undergoing a slow process that lasts more than a
week to become perfectly spreadable, with a unique, unmistakably delicate flavor. Find it exclusively at Market District, or
drive far, far away to pick up a jar, $14.99.
Then, maybe drizzle it on your bacon!!
MarketDistrict.com
Market District Newsletter: Bring Home the Bacon!
9.
Manffiia
MuMffarkein
t District Mu ns
NEW!
for Mother’s Day!
See backa
page for
F
$1 OFn
o
coup !
For a long time now, we have been on a quest for the
PERFECT muffin. Believe it or not, we think we’ve found it
— and just in time for Mother’s Day (everyone knows moms
love muffins)! Our starting lineup includes something for
every mom, everywhere!
•Double Dutch
•Butter Rum
•Raisin Bran
•Carrot Nut
•Blueberry
•Banana Nut
•Cinnamon Chip
•Chocolate Chip
And they’re all so good, we don’t even know how to describe
them yet, but we’re working on that, too!
Mother’s Day Treats
The Sweetest of Sentiments
We tried to keep it undercover, but word got out that our Bakers’ treats are just dreamy. So, start mom’s day off with a tray —
they’re not sleepers anymore!
•Authentic Croissants — In crisp, flaky, rich varieties like traditional Butter, Chocolate and Multigrain,
4-pk. regular & 8-pk. petite, $4.99 ea.
•Traditional Sour Cream Crumble Coffee Cake — Our signature recipe made with real sour cream, pure
vanilla and all-butter streusel with a touch of cinnamon. Sweet, moist and old fashioned. We’ve got the coffee, too, $4.99.
Let Mom Eat CAKE!
A cake is at the center of every celebration and it should be no different for Mother’s Day. Show mom you’re sweet on her with
one of our extraordinary pastry cakes or choose one of these baked-best faves:
Illustrations by Justin Guerino and Mark Kinan
•Spring Bonnet Cake — The decadent centerpiece of a Mother’s Day brunch,
this unique cake comes in your choice of chocolate or yellow
cake, layered and finished by our expert Cake Decorators
with our real butter buttercream, complete with happy
ribbons, bows and flowers — almost too pretty to eat
— almost, $9.99.
•5-inch Petite Cakes — Lovely little sweet
surprises in an array of beautifully decorated
varieties. Go ahead, buy one for yourself, too
(in case mom doesn’t share), $8.99 ea.
•Individual Cheesecakes —
The coolest thing going, so keep
‘em chilled. Mini cheesecake rounds
finished with a fresh strawberry
half and dainty (edible) chocolate
spoon, $3.49 ea.
•On the Go? — Grab one of
our fun and fabulous sweet treat
Message Cookies and have it
personalized for mom, $12.99 ea.
10. Market District Newsletter: Bring Home the Bacon!
MarketDistrict.com
The
Green Room
Dramatic, Dark & Leafy
C’mon in! Everyone here is rehearsing for a role in better
health and nutrition with a focus on fabulous taste. The
cast? Old favorites and new, including bok choy, broccoli,
collard greens, kale, mesclun, mustard greens, spinach,
turnip greens, watercress and a crew of others.
Why the big production? Well, the USDA recommends
1-1/2 to 2 cups of dark leafy green vegetables per day for
a variety of reasons, but primarily because they are an
excellent source of vitamins A, C and K, which offer these
tasty benefits:
• Vitamin A keeps eyes and skin healthy and helps to
protect against infections.
• Vitamin C helps heal cuts and wounds and keeps teeth
and gums healthy. It also aids in iron absorption.
• Vitamin K plays a key role in helping blood clot.
• And finally, because they are low calorie, they can
satisfy and fill you up with less caloric intake.
What to do with your leafy greens, short of making a
salad? How about this satisfying recipe that stars our
Market District smokehouse bacon (surprise, surprise) for
additional appetite and audience appeal!
Speaking of Green! —
Market District Celebrates
Earth Day Every Day!
Earth Day is April 22, but our commitment to a clean and
sustainable environment is realized every day! How?
We offer reusable bags for purchase at all locations
allowing you to make the choice for the ecosystem today
and tomorrow. We also provide film plastic recycling bins
at all Market District locations, which includes plastic
grocery, retailer, newspaper, bread, dry cleaner, and
produce bags, and package wraps.
Last year alone:
• Market District stores recycled 92,169 pounds of
plastic bags and plastic film in 2014.
• We recycled 8,293,520 pounds of corrugated
cardboard in 2014.
• We also recycle mixed office paper and provide bottle
and can recycling bins for Team Member use in all of
our operations!
ns
Braised Kale, Mustard & Collard Gree
pment Team
Compliments of Your Market District Recipe Develo
• 1/2 lb. Market District smokehouse bacon, diced
• 1 small yellow onion, sliced
• 1 lb. bag chopped mustard greens
• 3-1/2 cups kale, trimmed and chopped
• 3-1/2 cups collard greens, trimmed and chopped
• 3-1/2 cups water
• 1 tsp. sugar
• 1 tsp. fresh thyme leaves
• 1 tsp. smoked paprika
• 2 Idaho potatoes, peeled and cut into large cubes
• Salt and pepper, to taste
until browned and crisp.
1.Place large stockpot over medium heat and add bacon. Cook bacon
Add onions and cook until translucent.
. Add water, sugar, thyme,
2.Add mustard greens, kale and collard greens, sauté for about 5 minutes
smoked paprika , potatoes, and season with salt and pepper to taste.
fork tender.
3. Simmer covered 30 minutes, stirring occasionally, until vegetables are
Serves
8
Prep Time
15 min.
Cook Time
45 min.
te 22g, Fiber 4g,
5g, Trans Fat 0g, Cholesterol 30mg, Sodium 890mg, Total Carbohydra
Nutritional Information (Per serving): Calories 220, Fat 10g, Sat. Fat
6%
Iron
,
15%
Calcium
,
50%
C
Vitamin
,
Sugars 2g, Protein 18g, Vitamin A 130%
due to
Database for Standard Reference. Actual nutritional values may vary
Nutritional values are based on data from the USDA National Nutrient
seasonal differences, or rounding.
preparation techniques, variations related to suppliers, regional and
MarketDistrict.com
Market District Newsletter: Bring Home the Bacon!
11.
NEW & IMPROVED! Market District Salad Bars
Build a
Better Salad!
with
Annette Gray & Caroline Passerrello
Deft Design
When Annette Gray joined Market District nearly a year
ago, she had a goal: to make our Salad Bars the best in the
city — in all of our cities. But, if you think putting together
a great salad bar (or for that matter, a great salad) means
simply cutting some pretty veggies, meats
and toppings and throwing them together, think again.
The Base
According to Annette, the ergonomics of the bar layout
is crucial. First, as confirmed by our Registered Dietitian
Caroline Passerrello, the healthy rule is to fill half of your
plate with veggies. This means the first item you should
confront on your trip around the bar is greens — and lots
of them — mixed greens, baby spinach, arugula, and kale.
Caroline also likes to recommend that you choose the
three-section, to-go plate to build your salad because it
makes portioning easier. Simply start by filling the biggest
section with a bed of your favorite mixed greens.
The Bar
Next comes a wide variety of traditional and gourmet
vegetables, purposefully sliced to be easy to eat with the
inevitable plastic salad bar fork. Choose from mushrooms,
peppers, onions, cucumbers, peas, tomatoes, etc., plus a
lovely selection of legumes: chickpeas, edamame and more.
Then, take a sweet break. At the far end of the bar comes
a dessert-like breakfast selection including colorful, juicy,
fresh-cut fruits and berries, as well as fresh Greek yogurt
and cottage cheese. Feel free to fill one of your plate’s
smaller sections with these.
Mozzarella and finally, healthy proteins like fresh salmon,
tuna and turkey breast. If you are trying to gauge just how
much salmon or turkey to add, use the last small section
of your plate and fill it half full. This will help you portion a
healthy amount of protein.
The Toppings
The recommendation, in general, is to be reasonable about
grain/carb and protein choices, and to treat cheese and
bacon more like toppings. And the toppings? Well, here’s
a treat. Sprinkle everything from wasabi peas and pumpkin
seeds to sweet potato chips, nuts, flaxseed and croutons.
Just not too much.
The same goes for dressings, which are all natural, but not
necessarily low in fat. If you are looking for easy ways to cut
calories here, try our delicious balsamic vinegars mixed with
a little of the Greek yogurt or squeeze some fresh lemon
or lime with a drizzle of our fabulous Market District extra
virgin olive oil. This way you get everything you are looking
for in a salad — flavor, texture and surprisingly healthy taste
or tasty health.
See backa
page for
F
$1 OFn
coupo !
Then, continue down the alternate long end where you will
move from grains to sides, dairy and protein. Select from
fresh quinoa and wheat berries, teardrop peppers, olives,
grape leaves, grilled asparagus, roasted potatoes, Feta,
12. Market District Newsletter: Bring Home the Bacon!
MarketDistrict.com
Who Is Caroline?Corporate Dietitian. She
our
Caroline Passerrello is
& wellness strategies and
helps develop our health
10+
n Program. Caroline has
directs our Ret ail Dietitia
titian
Die
red
iste
nsed and Reg
years experience as a Lice
is
She
.
ent
em
nag
Ma
ight
We
and is cer tified in Adult
on
ting the science of nutriti
passionate about transla
rition
nut
r
you
et
me
you
p
into the art of food to hel
t foods were avocado and
goals. Her daughter’s firs
something !
quinoa , if that tells you
IAN
DIETIT
Leaf Motifs
Another way to make great use of our new Salad Bars is to theme your salads. It’s fun and really adds to the overall flavor
balance. Annette and Caroline recommend these combinations to keep things fun and interesting for you and yours:
Asian
Mexican
Proteins
Edamame & quinoa
Proteins
Shredded rotisserie chicken
Dressing
Sesame oil & rice vinegar
Dressing
Salsa
Toppings/Seasonings
Sesame sticks & wasabi peas
Toppings/Seasonings
Shredded cheese, avocado, cilantro,
cumin, garlic, lime
Base Veggies
Shredded red & Napa cabbage,
carrots, snow peas, water chestnuts,
broccoli, onions & baby corn
Base Veggies
Romaine lettuce, tomatoes, carrots,
mushrooms, onions and red & green
peppers
Greek
Base Veggies
Artichokes, spinach leaves, sun-dried
tomatoes, mushrooms & red onions
Proteins
Salmon & Feta cheese
Dressing
Olive Oil
Side
Grape leaves
Side
Rice
MarketDistrict.com
Market District Newsletter: Bring Home the Bacon!
13.
Market District
Beauty Experts
Lauren LaScola is a Licensed Esthetician and
graduate of North Hills Beauty Academy.
She has served as a makeup artist for Bobbi
Brown, Giorgio Armani and LORAC®
Cosmetics. Lauren has also provided
facials, waxing services, chemical peels
and microderm abrasions for a day spa, as
well as medical esthetic services for a local
dermatologist.
Lauren LaScola
Beauty Expert
Township of Pine, PA
health & wellness topics to help customers
achieve their skincare goals.” Lauren is also
a certified Reiki master teacher (a Japanese
technique for stress reduction, relaxation and
healing), who has a genuine passion for health
& wellness. “I would love the opportunity to
develop a personalized skincare routine for
each and every customer! Stop in anytime for a
customized consultation!”
Nothing makes Lauren happier than helping
others feel better about themselves from
the inside out. Says Lauren, ”I enjoy staying
current on the latest esthetic, cosmetic and
Earth Day Picks in Beautiful Taste!
John Masters™ Organics
Expanded Selection for Women & Men
Developed from a desire to create a luxury beauty line that treats the earth with respect,
John Masters Organics cares for both your body and the environment naturally. No
chemicals, no synthetics, just pure, and we quote, “sumptuous” haircare and skincare
products for men and women. They’re super popular and we love them, so we’ve brought
in even more. Find everything from shampoos, conditioners and scalp treatments to
masks, cleansers, soaps, serums and even shaving bars! Prices vary.
NEW! Bloom Natural Foods Bars — Spread Good Energy!
Pledging that your interests and those of the global community will ALWAYS be paramount
in guiding product development and business practices, Bloom guarantees that all of their
nutrition bars are:
Illustrations by Justin Guerino
• DELICIOUS
• Comprised of sustainable, natural ingredients
• Dense with antioxidants, fiber, protein and calcium
• Free of gluten, soy and added sugars
• Vegan & kosher
• Non-GMO
Their Fruit & Nut Bars and Baobab Bites offer
balanced nutrition, functional health benefits and (most
importantly) amazing taste! Plus, they provide full
transparency to consumers, instilling confidence that
the choices they make are made with
everyone in mind. The Probiotic Bars are
available in Apple Cinnamon and Peanut
Butter Raspberry for $2 ea. and Baobab
Fruit Bites in Strawberry, Raspberry,
Pomegranate and Mango for $2.50 ea.
14. Market District Newsletter: Bring Home the Bacon!
MarketDistrict.com
Colander of Events!
MONDAYS
TUESDAYS
Pizza
Night!
Kids
Eat
FREE!
Starting at 4 p.m.,
our 16" family-size
pizzas are just
7 !
$ 99
Two Toppings.
4
Limit pizzas per customer.
$5
Sushi
Day!
See Restaurant for details.
For information about our Health & Wellness classes,
visit www.MarketDistrict.com/Events.
The following is just one of this month’s classes:
Eat Well. Be Well: Beyond Basics! Get a taste of the
science behind food: disease fighting phytonutrients,
essential amino acids, complex carbohydrates, and antiinflammatory fats, 4 weeks, $60.
Beer &
Wine
Tastings!
Choose from select,
fresh sushi in multiplepiece servings —
vegetable combo to
spicy shrimp rolls —
all made by our
Sushi Chefs!
Two kids 12 and
under can eat free
with each adult meal
purchase of $10 or
more! Dine-in only.
4 p.m. - 8 p.m.
Health & Wellness
FRIDAYS
WEDNESDAYS
Eat, drink, share, learn
and enjoy time with food,
beer and wine lovers like
yourself.
Must be 21 years of age to attend.
Photo ID required.
Times & prices vary.
Follow your local Market District
on Facebook or see your store
for details.
Always Something Cooking at
Our Demo Kitchens!
Stop by our Demo Kitchens any day of the week
to see what our Chefs are preparing & sharing!
• Original Recipes & Tips
• New Foods & Tricks
• See your store for details & times
Celebrate Earth Day with
The Organic Gardeners
Jessica Walliser & Doug Oster
Come learn tips, tricks and more from organic authorities, columnists
(Jessica with the Pittsburgh Tribune-Review and Doug with the Pittsburgh
Post-Gazette) and co-hosts of KDKA Radio’s The Organic Gardeners.
Sunday, April 26
South Hills, 9:30 a.m.
Waterworks, 12:00 p.m.
Township of Pine, 2:30 p.m.
MarketDistrict.com
CurbsideExpress.com/shop
Try it for FREE!
A $4.95 Value!
Service fee waived on first order.
It’s Like Having 25 Hours a Day!
Curbside Express is available at our Robinson, South Hills &
Township of Pine, PA stores, and at our Solon, Green &
Grandview Yard, OH Market District locations.
More locations coming soon!
Market District Newsletter: Bring Home the Bacon!
15.