Recipes

Recipe Corner – Taste the South As summer reaches its apex here in the South, blueberries, succulent and juicy, abound.  When you’ve had your fill of eating them plain and by the fistful, then celebrate their glory and dress them up in this delectable cake from Melissa’s kitchen.  Light, easy, and refreshing, this satisfyingly sweet cake is airy and breezy, and a much softer way to play with summer’s favorite fruit than a pie— perfect for when the thermostat keeps rising and stays high.  Pack it to finish a late evening picnic at the beach, before a lazy afternoon’s slumber, or for an indulgent breakfast or anytime treat.  Cool the cake right in the pan and serve from there. Ingredients ● 2 cups sifted cake flour● 1 ½ tsp baking powder● ¾ tsp salt● 3 eggs separated● ¾ cup butter softened● 1 ¼ cup sugar● ¼ cup almond flour● ½ cup milk● 1 ½ tsp vanilla extract● 2 cups fresh blueberries,washed and dried● freshly grated dash ofnutmeg (optional) Directions Oven 350°Bake time 35-40 minutes Grease and flour a 9 x 13’’ pan.  In a large bowl, sift together three times the flour, baking powder, and salt; set aside.  Separate the egg whites from the yolks; beat the egg yolks well.  In a separate bowl, cream the butter and sugar together until well blended.  Add the egg yolks and the almond flour.  Add the flour mixture alternately with the milk, stirring to incorporate after each addition. In a separate bowl, beat the egg whites at high speed until stiff peaks form.  Fold in the egg whites and vanilla extract.  Fold in the blueberries. Pour into the pan, sprinkle the top with sugar and freshly grated nutmeg and bake until a toothpick inserted comes out clean. Click here to see more from our recipe corner. 

Taste the South A Simple Summer Supper of Bison Burgers and Raw Greens Summer in general, but especially July 4th is a time for feasts, family, friends, and especially cookouts.  It doesn’t get more quintessentially American than tending flames over the BBQ on the Fourth.  But the love of a good dinner on the grill lasts much longer than just one weekend, so the below summer dinner recipe from Megan’s kitchen can be scaled up or down as the occasion demands.  Pair it with potato salad, corn bread, and a corn, cilantro tomato side dish for the Fourth, or serve it up as is for a fast, cool, and simple weeknight meal. Arugula or Mixed Greens Salad Salad 3-6 cups of arugula, baby spinach or mixed greens Dressing● ½ cup extra-virgin olive oil● 2 tbs apple cider vinegar● 1 ½ tbs herbs d’ Provencespice blend● dash of salt Add the dressing ingredients to a bowl and whisk together, or add to a glass jar with a lid and shake to mix.  Pour over the greens. *Prepare 8 hours before or overnight: Dairy Free Cheese (You can substitute this recipe for Boursin cheese if you prefer) ● 1 cup raw cashews● ½ cup raw almonds● Juice from ½ lemon● 1 ½ tsp apple pectin● salt, to taste● ½ cup nutritional yeast● 1 tbsp of finely chopped chives (garnish)● coconut oil or other oil Soak all nuts for at least 4 hours or overnight; strain and discard water.  Add all ingredients except the chives and oilto a blender and mix on high speed until smooth.  If the mixture appears too dry, add a bit of water 1 tablespoon at a time until it is the consistency of cream cheese.  Grease your hands with the oil and shape the creamed mixture into a ball.  Sprinkle the chives onto a plate, and roll the ball mixture in the chives until it is entirely covered.  Reshape into a ball, cover and refrigerate for 3 hours or overnight. Bison Burgers ●1lb ground bison meat (found at Kroger’s)● ¼ cup Worcester sauce● 2 tablespoons of oil, butter, or ghee● 4 slices red onion● 1 tbs fresh minced garlic● salt to taste● 1 tomato, sliced Shape the bison meat into patties.  Pour the Worcestershire sauce in a shallow bowl and add the patties, flipping to coat.  Marinate the meat while you prepare the rest of the meal. In a small skillet or sauté pan, melt the butter over medium heat.  Do not allow the pan to become too hot.  Add the onions, garlic, and salt to taste and cook for 4-5 minutes stirring constantly, or just until the onions turn soft and emit an aroma.  If you brown your garlic, the pan is too hot.  Discard and begin again.  Set aside. Pre-heat the grill.  Remove the bison patties from the Worcestershire sauce, and cook at medium about 3-5 minutes per side.  Bison cooks like traditional beef: rare to well done.  Alternatively, you can cook the patties in the same pan as the garlic and onions, stovetop.  Once you’ve checked the center and you’re satisfied with the color, transfer the burgers to a plate, top with the onion/garlic mixture, sliced tomato, and add a dollop of cheese.  Divvy up the salad and enjoy!

Brought to you by Cindy Bright, Einstein Dog Sitting Service Ingredients Serves 4 · ½ pound of ground chicken· ½ cup of cooked white rice· ¼ cup of plain yogurt· ½ teaspoon of salt· extra virgin olive oil· 4 small round dinner rolls Directions Mix the meat, rice, yogurt and salt in a bowl.  Make 4 patties and drizzle olive oil on one side of each.  Heat a nonstick skillet over medium-high heat and cook the patties for 3 – 4 minutes per side – starting with the olive oil side.  Put the burgers in the rolls and cut into pieces. Servings: 4

Taste the South Chocolate Strawberry Shortcake With strawberry season in full swing, what better way or time to celebrate the abundance of these succulent little fruits than with a shortcake?  Simple to prepare, even faster to make, and oh-so-satisfying to boot, this is Melissa’s go-to-dessert-recipe for June. It’s a great recipe for that impromptu dinner party, for a long evening home on your own, or when a trip to the farmers market or your neighbor’s backyard garden leaves you with overflowing baskets of the fragile red fruits.  Store them in the fridge until you’re ready to use them, and be sure not to rinse them until just before using.  You can however, prepare the sliced berries a day in advance for this recipe; they will develop a lot of juice. Ingredients Shortcake● 2 cups flour● ¼ cup sugar● 1/3 cup unsweetened cocoa● 1 tbs baking powder● ¼ tsp salt● 4 oz butter● 1 cup milk Filling● 4 to 5 cups fresh strawberries, washed, hulled, and sliced (reserve 5 whole for garnish)● up to ½ cup sugar to taste● 2 cups whipping cream, whipped● Fudge sauce, if desired Directions Pre-Heat the oven at 400° Grease two 8-inch round pans.  In a bowl, combine the flour, sugar, cocoa, baking powder, and salt.  With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs.  Stir in the milk with a fork until the mixture just becomes moistened.  Spread dough evenly in the pans. If you like a sweeter shortcake, sprinkle sugar over the dough.  Bake at 400 degrees for 15 to 20 minutes.  Remove the cakes from the pans and cool completely. In a large bowl, combine the sliced strawberries and sugar to taste.  To assemble shortcake, place 1 layer, bottom side up, on serving plate.  Top with half of the strawberries and half of the whipped cream.  Top with remaining layer, top side up.  Top with remaining strawberries and whipped cream.  Garnish with reserved whole strawberries.  Drizzle with fudge sauce. Click here to see more from our recipe corner. 

Taste the South Tabbouleh On the hunt for the perfect vegetarian picnic food, Megan is exploring international cuisine and unearthing some gems for our recipe corner.  This month your tastebuds will water with her Tabbouleh, a salad birthed from the mountains of Lebanon and Syria and bursting with flavor and health.  It stretches its origins back to the Middle Ages where it initially met with lackluster enthusiasm due to its lack of meat.  You know what they say, though— what has value lasts.  And this dish sure has.  Today it is a symbol of Lebanese gastronomic identity, and its popularity has spread around the world.  If you haven’t tried it yet, and even if you have, you’re sure to delight in this version.  Ingredients Serves 4 3-4 hour fridge time 3/4 cup fine bulgur (found at Habibi’s Cafe & Market) 2 bunches parsley, washed and finely chopped 1/2 cup dried or fresh mint leaves, finely chopped 2 lemons, juiced 1 organic cucumber, diced 3 medium tomatoes, diced 4 spring onions, finely chopped 1 tsp chopped fresh garlic 3/4 cup of Kalamata olives 4 oz feta cheese Olive oil to taste Garlic sauce to taste (optional) 4 romaine lettuce leaves (optional) Directions Pour bulgur into a bowl, add 2 cups of water and soak for 10 minutes or until the bulgur is softened.  Strain through cheese cloth, discarding the water. Combine the bulgur and all other listed ingredients up to and including the garlic.  Mix well until all the chunks are gone.  Add the olives and feta cheese, toss to mix well.  Add the olive oil and garlic sauce to taste, then refrigerate for 3-4 hours to let the flavors mingle. Serve over romaine lettuce leaves or in bowls, cold or at room temperature. Click here to see more from our recipe corner.

Spring Bunny Cake This is a totally adorable dessert from Melissa’s recipe box that will delight all audiences young and old. Making it is half the fun, so plan to do it with those you love most, and it will soon become a yearly tradition. It’s impressive and surprisingly easy, and you can use a box mix cake to save on time, or make the layers in advance and freeze them for later. Materials Large tray or serving platter 13’’ x 18’’ Two 9 inch round layer cakes 3 packages flaked coconut Food coloring For decorating: gumdrops, M&M’s, nuts, edible flowers like violets, roses, nasturtiums, lilacs, or pansies Frosting Ingredients 1 box of confectionary sugar 1 T butter 1-4 T milk 1 tsp vanilla extract Directions Using a sharp knife, cut the cake layers according to the diagram. To make the frosting: heat the milk until hot but not boiling. Combine sugar, butter, 1 tablespoon of the milk, and vanilla extract in the large bowl of a beater, and beat on high until well combined. The frosting should be thick and spreadable but not stiff. Add more hot milk, a little bit at a time, until the frosting is a little softer than smooth peanut butter. If it is too runny, add more confectionery sugar. Liberally frost the cake, and lavishly decorate with coconut all over. Then arrange the bunny cake on the platter. You can give your bunny a spring look by mixing 1-2 drops of the food color of your choice in a little water along with some of the coconut in a glass jar. Cap tightly and shake the jar to coat the coconut. Decorate your bunny cake using gumdrops or chocolate chips for eyes and nose, and thin Twizzler strips for whiskers.  You can also pipe colored frosting. To view some of our old recipes, click here!

The Mac n’ Cheese You Weren’t Expecting When we’re looking for non-traditional, think-outside-the-box recipes, we always turn to Megan for delicious ideas. And this month’s recipe is no exception. With an alternative take on a down-home staple, this dairy-free, vegan mac and cheese is a nice, satisfying meal for the transitional season of March. As we shake off the last vestiges of winter, but haven’t quite moved into full-time warm blazes of summer, head to the kitchen to make this. The creamy consistency still offers comfort, but without the heft we tend to crave in the winter months. A perfect springtime meal. Ingredients Serves 4 1 box of POW! Green Lentil rotini pasta, or your favorite pasta 1 butternut squash olive oil micro-greens (as a garnish) Sauce ½ cup roasted butternut squash ½ cup raw unsalted cashews 2 tbsp olive oil 1/4 tsp Himalayan sea salt Juice from ½ a lemon 1 peeled garlic clove 1 tbsp nutritional yeast ¼-½ cup water (depending on your desired thickness) Directions Preheat the oven to 400°. Rinse and using a vegetable peeler, peel the butternut squash. Cut in half lengthwise, and using a spoon, scoop out the seeds and membrane and discard. (The roasted seeds also make a tasty snack. Rinse them, sprinkle with sea salt, and roast at 400 degrees for 20 minutes or until golden brown.) Cut the squash into cubes, spread on a baking sheet and drizzle with olive oil to coat. Roast the squash for 20 minutes or until fork tender. Then remove from the oven to cool and set aside. In the meantime, in a large saucepan, bring 4 quarts of water to a boil on the stove. Follow the package directions for cooking the pasta, then drain and set aside. Combine all the sauce ingredients except the water and garnish in a blender or food processor until well mixed.  Slowly add in the water until the mixture becomes a sauce and reaches your preferred texture level of creaminess. Mix the sauce into the pasta, and garnish with micro-greens. To see some more of our recipes, visit our Recipe Corner!

Love our Sparkles Cut-Out-Cookies Add a little sparkle to your winter and Valentine’s Day in the Market Common with these traditional all-time favorite cookies— Butter and Sugar Cut-Outs. Who doesn’t like to bake cookies, play with sparkly things, or delve into dessert? Well, it may not be everyone’s cup-of-tea, but it sure is Melissa’s, and this month’s recipe comes from her kitchen. Butter and sugar forms the base for these mouth-watering treats you can savor over a cup of tea, coffee, or steamed milk and vanilla. Make it a food-art project for yourself or the whole family, and then share the finished product with the people in your life that you love. Ingredients 1 1⁄2 cups sugar 1 1⁄2 sticks of butter 2 eggs 2 Tbs orange juice 1 tsp vanilla extract 3 1⁄4 cups our 2 1⁄2 tsp baking powder 1⁄2 tsp salt heart shaped cookie cutters pink sugar Directions  Oven 400°, Bake 6-8 min. Chill time 2 hours. Beat butter and sugar together until light and fluffy. Add eggs and beat to combine. Add the rest of the ingredients and beat until well mixed. Remove the dough from the bowl, wrap it in waxed paper, and chill for 2 hours, or up to 24 hours. On a lightly floured surface, roll out the dough to desired thickness. Flour cookie cutter and cut heart shapes. Transfer the cookies with a thin metal spatula onto an ungreased cookie sheet about 2 inches apart. Sprinkle with pink and red sugars, and bake for 6-8 minutes.  Cookies are done when the bottom is golden. Carefully transfer to a wire rack to cool. You can also bake the cookies without sugar and frost them when cool.  Store in a seal-tight container, or freeze. To see some of our previous recipes, visit our Recipe Corner!

No bake Energy Balls Kick off the New Year right, with Megan’s healthy and tasty, grab-n-go treat— No Bake Energy Balls.  We suspect she created the recipe herself, but she won’t say.  Megan is all about quick, and easy-to-make energy boosting snacks that get you through your day now matter how you work or play.  She takes these along with her to the office, on a photo shoot, and with Charlie.  Where will you take yours?    Ingredients 1/2 cup sunflower butter 1 heaping tablespoon coconut oil 1 teaspoon vanilla extract 1 cup rolled oats 1/2 cup dairy-free or regular chocolate chips 1/4 cup hemp seeds (available online or at a health food store) 1 tablespoon chia seeds 1 teaspoon ground cinnamon dash of salt Directions   Combine the sunflower butter, coconut oil, and vanilla extract in a pot over low heat until the ingredients are melted and mixed together.  Remove from the heat and let cool.  In a large bowl, combine all of the dry ingredients.  Add the wet ingredients to the dry, and stir to mix until a soft dough forms.  Spoon a small amount of the mixture into your hands and roll them it into a ball approximately 1-2 inches in diameter, depending on how big you’d like you’re energy balls to be.  To prevent the dough from melting, don’t over-handle it.  Place balls on a cookie sheet or plate, and cover with plastic wrap.  Refrigerate overnight or until hard, and enjoy all week long!  * Store in the refrigerator, and take them with you in a cooler bag so they won’t melt.  Click here for last month’s recipe! 

Our recipe corner is brought to you by the Insider Design Team Trio— Megan, Casey and Melissa. Each month, we’ll feature our favorite recipe of the hour, the one that moves us to tears of delight and gastronomic ecstasy every time we make it. It’s the behind-the-scenes peek on what goes on inside our kitchen…. Just for you.   Pumpkin Loaf Just in time for the holidays, this month’s recipe ushers in a spirit of festivity with the flavors of pumpkin and spice. Savor it with a friend over a steaming cup of coffee, or reside after a hearty winter meal. This rich and deeply satisfying cake bread is a family tradition in Melissa’s house at the holidays. Ingredients 1 ¾ cups flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ginger ¼ tsp cloves ½ cup butter ¾ cup sugar 2 eggs ¾ cup canned pumpkin puree ¾ cup dark chocolate chips Directions Oven 350°, Bake time 45-60 min. Grease a 9 x 5 loaf pan. In a small bowl, combine the flour, baking powder, soda, salt, and spices. In a large bowl, using a mixer, cream the butter. Gradually add the sugar and cream well. Add the eggs and beat. Turn the speed to low and add the dry ingredients alternately with the pumpkin, be- ginning and ending with the dry ingredients. Stir in the chocolate chips by hand. Pour in the prepared pan, and bake 45-60 minutes, until a toothpick comes out clean. Remove from the pan when cool. To read some more of our recipes, click here!

Our recipe corner is brought to you by the Insider at the Market Common Design Team Trio – Megan, Casey and Melissa. Each month, we’ll feature our favorite recipe of the hour, the one that moves us to tears of delight and gastronomic ecstasy every time we make it. It’s the behind-the-scenes peek on what goes on inside our kitchen… Just for you. Russian Tea This month’s recipe is sure to bring cozy warmth for the approaching chilly weather. Casey’s Russian Tea has been passed down in her family from generation to generation. This spicy beverage, filled with cinnamon and cloves, is the perfect way to start your day or to enjoy while wrapped in a fuzzy blanket and reading your favorite book. Hunker down and breathe in the spicy aromas that will gently lead you into relaxation. Ingredients 4 cups water 4 cups water 4-5 tea bags (Lipton or your choice of black tea) ½ cup sugar ½ cup orange juice 1.5 tbsp lemon juice 1.5 tsp whole cloves 1 cinnamon stick Directions Bring water to a boil. Reduce to a simmer and add the teabags and cover. Steep for 5-10 minutes. Remove the tea bags, and add all other ingredients. Cover and let simmer for 15-20 minutes. Strain into carafes and enjoy! To view more of our recipes, visit our Recipe Corner!

Our recipe corner is brought to you by the Insider Design Team Trio – Megan, Casey and Melissa. Each month, we’ll feature our favorite recipe of the hour, the one that moves us to tears of delight and gastronomic ecstacy every time we make it. It’s the behind-the-scenes peek on what goes on inside our kitchen… Just for you. Pumpkin Protein Balls This month’s recipe celebrates the flavors of fall in the form of a nourishing snack. Megan’s Pumpkin Protein Balls will have your taste buds singing and your energy levels soaring when you need that quick pick-me-up at the office, or are enjoying an outing to the beach and need a bite. Why not pack one in your bag as you explore some of the Market Common’s newly forged bike paths? Ingredients 9 pitted dates ½ cup unsweetened applesauce ½ cup pumpking puree (canned pumpkin) ¼ cup coconut milk ½ tsp vanilla extract ½ cup coconut flour ¼-½ cup vanilla protein powder 1 tsp pumpkin spice ½ tsp cinnamon 2 tbsp dairy-free or regular chocolate chips Directions To make the balls, place dates, applesauce, pumpkin, coconut milk, and vanilla in a blender. Blend until pureed. Add coconut flour, vanilla protein powder, pumpkin pie spice, and cinnamon. Blend until a ball of dough forms. If it’s too wet, add a bit more coconut flour. If it’s too dry, add a bit more coconut milk. Stir in chocolate chips by hand, then roll the dough into 12-15 balls and pat into an oblong shape. Place them on a cookie sheet in the freezer until firm, and store in the refrigerator or freezer. To see some of our other recipes, click here!

Sweet and Sour Salad Our September recipe captures the waxing and waning energy of this season of the year— the sweetness, warmth, and abundance of summer, and the twang that we feel in our hearts as the advent of cooler climes hints at its none-too-far-off approach. This recipe is a transitional season favorite, and as sure to delight your palate as well as calm and soothe any farewell-to-summer blues.    Ingredients Serves 2 – 3 1/2 head of iceberg lettuce 2 large cucumbers, peeled 1 small white onion 2 scallions, chopped 1 Tbs sea salt 1/2 cup rice wine vinegar 1/4 cup water 1 Tbs extra virgin olive oil 1 Tbs brown or raw sugar Directions Chop the lettuce, cucumbers, onion, and scallions and toss them together in a large salad bowl. Sprinkle the salt over the mixture and wrap with plastic wrap. Push down to release any excess water from the cucumber, and place in the refrigerator for about 1 hour.  Uncover the salad, and drain any water that has settled at the bottom of the bowl.  To make the dressing: Whisk together vinegar, water, olive oil, and sugar in a small bowl until dissolved. Toss the salad with the dressing. Cover tightly with plastic wrap, and refrigerate until chilled through. Serve chilled.  Click here for more great recipes. 

Our recipe this month is brought to you by Market Common’s very own Emma Ware; a nutritionist by trade and a foodie by passion. You can find this recipe along with so many more in Emma’s cookbook, Fast Wholesome Cooking. To learn more about Emma and her foods, visit www.itsnotadiet.net. Sweet and Salty Apple Tomato Salad Ripe tomatoes make a succulent adornment to August dining tables. This recipe combines the flavors of sweet and salty. It’s a cooling, refreshing side dish that’s perfect for picnics, or a late night on the moonlit patio with a glass of chilled wine and your favorite friend. Ingredients 1 crunchy sweet apple10 cherry tomatoes2 oz. rice vinegar1 Tbs extra virgin olive oil1/8 tsp sea salt1/8 tsp garlic powder1/8 tsp black pepper1 tsp honey1⁄4 cup raisins1⁄4 cup slivered almonds Directions Peel and chop the apple into bite-sized pieces. Slice the cherry tomatoes in half and combine with the apple. In a bowl, combine the rest of the ingredients and toss with the apple and tomato pieces. Chill and enjoy. Click here for more great recipes. 

Our recipe this month is brought to you by Market Common’s very own Emma Ware; a nutritionist by trade and a foodie by passion. You can find this recipe along with so many more in Emma’s cookbook, Fast Wholesome Cooking. To learn more about Emma and her foods, visit www.itsnotadiet.net. Fruit Pizza This month, we’re delighted by the festive colors that grace this patriotic dish. Emma’s Fruit Pizza is a non-traditional take on an adopted beloved American classic. What better way to celebrate July 4th, than with the fanfare of red, white and blue? It’ll leave every American hungry for more this Independence Day. Ingredients Serves 4-5 1 thin pizza crust (fresh/frozen) 1/2 apple, sliced 8 large strawberries, sliced 1/4 cup blueberries 2 oz. slivered almonds 3 Tbs maple syrup 4 Tbs sour cream 1/2 oz. shredded coconut 1/2 oz. gorgonzola cheese, crumbled 1/2 oz. asiago cheese, shredded 1/2 oz. cheddar cheese, shredded Directions Follow the directions on your pizza crust to prepare the pizza and cook the dough. Preheat the oven, roll out the dough, and spread it on your baking stone or pan. While it cooks, wash and cut the fruit, and toss to mix. In a separate bowl, grate or crumble the cheeses, and toss to mix. In another small bowl, add the almonds, maple syrup, sour cream and coconut. Stir, mixing until well combined. Take the pizza crust out of the oven 5 minutes before it’s done. Spread the fruit and almond mixture over the top and return to the oven. After 5 minutes, remove it from the oven, sprinkle the cheeses evenly over the top, and serve. Emma Ware, www.itsnotadiet.com Click here for more great recipes. 

Our recipe this month is brought to you by the Market Common’s very own Emma Ware; a nutritionist by trade and a foodie by passion. You can find this recipe along with so many more in Emma’s Fast Wholesome Cooking cookbook. To learn more about Emma and her foods, visit www.itsnotadiet.net. Coleslaw & Tuna Salad The bounty of produce in June in Myrtle Beach provides ample pickings for the salad bowl. This month, Emma serves up the best and easiest coleslaw tuna salad combo. Perfect for a summer picnic or day at the beach. Ingredients Serves 2-3 1 bag of coleslaw mix 9 oz can of pole caught tuna, drained or not according to preference 1/4 cup chopped grapes 1/4 cup chopped Fuji apple Dressing 3 Tbs mayonnaise 1/2 Tbs sugar 3 Tbs white rice vinegar 1 tsp sea salt 1/8 tsp celery seed 2 Tbs water (if you want to dilute the mayonnaise) Directions Break the tuna up with a fork in a bowl, and add the coleslaw and fruit. Whisk the dressing ingredients in a separate bowl, adding more or less water as needed to reach desired consistency. Drizzle the dressing over the salad and stir. Serve on a bed of lettuce or spinach. If you’re heading to the beach, spread on sandwich bread and you’re set for a summer lunch. Emma Ware, www.itsnotadiet.net Click here for more great recipes. 

Our recipe this month is brought to you by Market Common’s very own Emma Ware; a nutritionist by trade and a foodie by passion. You can find this recipe along with so many more in Emma’s cookbook, Fast Wholesome Cooking. To learn more about Emma and her foods, visit www.itsnotadiet.net. Mexican Steak With Cinco de Mayo around the corner, we asked Emma what she likes to cook to celebrate. Why steak and tequila of course! She let us in on her recipe below. It’s sure to create a muy bien esta! Ingredients Serves 2 1/2 cup white onion chopped 1/2 cup fresh cilantro chopped 1/4 cup of Worcestershire sauce 2 pieces of steak, or 1 lbcumin dried oregano salt & pepper dried red pepper Directions Sauté white onion and cilantro in Worcestershire sauce with 1 oz of water on low heat for several minutes. Add steak and cook for about 3 minutes each side (depending on the thickness of steak). As you’re cooking, season both sides of the steak with the cumin, oregano, salt, pepper, and red pepper to taste. Once your steak is done, add any Mexican side dish you like— such as sliced avocado, rice, or grilled vegetables. Pour some tequila and salud! Emma Ware www.itsnotadiet.net Click here for more great recipes. 

This month’s recipe is brought to you by Market Common nutritionist Emma Ware. You can find this recipe along with so many more in her Fast Wholesome Cookingcookbook. To learn more about Emma and her foods, visit www.itsnotadiet.net. Emma’s motto for health is “shop the rainbow”… and this colorful salad incorporates some vibrant hues that are sure to beet all the rest. Beet Apple Salad Ingredients Serves 2 as a side 1 large organic beet1 apple (your favorite type)Fresh ginger root2 oz. of goat cheese1 Tbs of extra virgin olive oilFresh parsley, mint or thyme, chopped, for garnish (optional) Directions Scrub the beet clean and cut into quarters. Place it in a pot with an inch of water and cover and bring the pot to a boil. Reduce the gas to a simmer and cook for approximately 20 minutes, or until tender. In the meantime, wash the apple and cut into bite-size wedges. When the beet is ready, set it aside until it is cool enough to handle. Peel and cut into bite-size pieces. Combine the beet and apple, drizzle with olive oil, grate ginger over the top, and add goat cheese crumbles. Garnish with your favorite herb, and serve warm or cool. Emma Ware, www.itsnotadiet.net Click here for more great recipes. 

Cream of Potato Soup Our recipe this month is brought to you by the Market Common’s very own Emma Ware—nutritionist by trade and foodie by passion. One of her favorite things to create in the kitchen is yummy soups with her favorite pre-made foods. This month, inspired by leprechauns of all shapes and sizes, Emma shares with us how to incorporate some of her best-loved ingredients to make a pot of gold.  You can find this recipe along with so many more in Emma’s, Fast Wholesome Cooking cookbook. To learn more about Emma and her foods, visit www.itsnotadiet.net. Ingredients Serves 2 1 can of Amy’s Organic Chicken Noodle Soup (or your favorite)1/4 cup water1/2 lb potato salad (homemade or deli style)1/8 tsp sea salt1/8 tsp black pepper1/8 tsp celery flakes1/8 tsp garlic powder2 Tbs chopped fresh parsley or cilantro (optional) Directions Pour the can of soup into a pot and warm. Once it begins to simmer, stir in the water, bringing it to a boil. Add your favorite potato salad into the soup. Mash with a potato masher or fork until creamy, or blend in a blender. Add the remaining ingredients, and allow to simmer for 10 mins. Add more water or potato salad until you reach desired thickness. Adjust seasonings to taste; garnish with fresh herbs, and serve warm. Emma Ware www.itsnotadiet.net Click here for more great recipes. 

Our recipe this month is brought to you by the Market Common’s very own Emma Ware— nutritionist by trade and a foodie by passion. Her new Fast Wholesome Cooking cookbook has us all prepared to sweeten up our sweeties this Valentine’s month! To learn more about Emma and her foods, visit www.itsnotadiet.net. Sweetie’s Sweet Potato Soup Ingredients Serves 2-4 4 sweet potatoes, peeled and cut into cubes4 cups of water1 tsp salt1 tsp black pepper1 Tbs cinnamon1 Tbs curry powder1 Tbs fresh grated ginger3 Tbs olive oil5-8 Tbs honey2 ounces half-and-half (or non-dairy creamer of choice)Fresh cilantro Directions In a large pot, cook the sweet potatoes in 2 cups of water until soft, approximately 15 minutes. Drain and mash. Add the remaining ingredients, except the cilantro, including an additional 2 cups of water. Simmer for 10 minutes. Remove from the stove, and allow to cool for 20 minutes, or until the soup is not scalding. Transfer the soup from your pot into a blender. Puree until creamy and the color is rich. Add more water, half-and-half, and seasoning until soup reaches desired thickness and taste. Serve the soup warm and garnish with fresh cilantro leaves. Click here for more great recipes. 

This recipe is brought to you by {bib.on Meals creator, AC Bethea— a Grand Strand native and vegetable lover. The following recipe was inspired by the spice pairings she discovered in her new cookbook, Fast Wholesome Cooking, by Market Common nutritionist Emma Ware.  Carrot Curry Soup Ingredients Serves 2-4 8-9 medium carrots2.5 Tbl coconut oil1 half white onion1 (2-inch) piece of fine chopped fresh ginger1 (1.5 inch) piece of fine chopped fresh turmeric, or 1 tsp of ground turmeric1 tsp curry powderpinch of Himalayan sea saltpinch of black pepper2 cups vegetable broth1-2 cups water2-4 sprigs of cilantro (optional)za’atar spice as garnish (optional) Directions   Melt coconut oil in a soup pot over medium heat. Add carrots and sauté until they begin to release their aroma. Add white onion along with the fresh ginger, turmeric and additional dried seasonings. Cook, stirring occasionally, over low to medium heat until the onion is soft. Add the vegetable broth along with water to the pot. Bring to a simmer for 3-5 minutes, then remove from the heat. Allow to cool slightly. Transfer the soup from your pot into a blender. Puree until creamy and rich with color. Taste and adjust with more water, broth or seasoning to satisfy your palate. Garnish the soup with either a drizzle of coconut oil, a sprig of cilantro, fresh ground pepper, za’atar spice, or all of the above. Serve warm. AC Bethea, {bib.on meals creator   Click here for more great recipes. 

Our recipe this month is brought to you by {bib.on Meals creator, AC Bethea. AC is a Conway native who serves up vegan and gluten-free baked goods and wholesome delectable meals along with yummy recipes for us. Her main ingredient is love. This winter month, she’s gone nuts for butternut. Butternut Squash Soup Ingredients Serves 2-4 1 large butternut squashHimalayan pink saltolive oil for drizzling1 Tbsp coconut oil1 small white onion1 (2-inch) piece of fresh ginger1 medium tomato, quartered1⁄2 cup canned organic white beans, rinsed Directions   Preheat oven to 400°F. Wash and halve the squash lengthwise, scraping out the seeds and pulp. Reserve the seeds. Cut squash into cubes and place on a rimmed baking sheet. Season with salt and drizzle with olive oil. Place the reserved seeds in a separate baking dish, and season with a pinch of salt. Roast both squash and seeds together in the oven for 25 minutes, or until the flesh is tender. Set aside. Heat the coconut oil in a soup pot over medium heat, add the onion and cook until translucent. Add the ginger, and sauté for approximately 3 minutes. When the squash is cool enough to handle, scoop the tender flesh from the squash shell, and add it to the soup pot. Saute for another 3 minutes. Add the tomato, rinsed beans and enough water to cover. Simmer on low heat until all the flavors are combined. Remove from the heat, allow to cool for 15 minutes, then transfer to your blender and blend until smooth. To serve, garnish soup with the roasted squash seeds along with any herb you like. AC Bethea, {bib.on meals creator Click here for more great recipes. 

Our recipe this month is brought to you by {bib.on Meals creator, AC Bethea. AC is a Conway native who dishes up vegan and gluten-free baked goods and wholesome, delectable meals with love. In this recipe, the flavors of eggplant and pomegranate combine for a savory and sweet spread reminiscent of the luxuriousness of the Middle East. Aubergine Dip with Tahini and Pomegranate Ingredients Serves 2-4 1 large eggplantolive oil1/3 cup tahini paste1/4 cup water2 tsp pomegranate molasses* (store bought or make your own, see below)1 Tbsp lemon juice1 garlic clove, crushed3 Tbsp chopped parsleysalt and pepper2 Tbsp pomegranate seeds (as garnish) Directions   Preheat oven to 400° F. Cut eggplant in half and rub both sides with olive oil. Place cut side down on a rimmed baking sheet. Season with salt. Roast until golden and tender, and you can smell the aroma, approximately 30 to 40 minutes. When cool enough to handle, scoop the flesh into a colander and let it drain for 15 minutes; discard the skins. Chop the eggplant flesh roughly, and add it and the remaining ingredients, except pomegranate seeds, into a bowl. Mix well. The mixture will look chunky when complete. Taste and adjust the seasonings. The dip should have a robust yet slightly sweet flavor. Serve in a shallow bowl with toasted pita bread. Scatter pomegranate seeds on top and drizzle with olive oil. *To make Pomegranate Molasses, combine 1 cup pomegranate juice, 1/8 cup sugar, and 1 Tbsp lemon juice in a medium saucepan over high heat until sugar is dissolved. Reduce the heat to a simmer until a molasses texture is formed, approximately 15 minutes. Let cool before using. AC Bethea, {bib.on meals creator Click here for more great recipes. 

Our recipe corner is brought to you by {bib.on meals creator, AC Bethea. AC is a Conway native who dishes up vegan and gluten-free baked goods and wholesome, delectable meals with love. This month’s recipe is inspired by the flavors of Thailand— healthy and brimming with beachy-vibes.  Thai It Together – Gazpacho Soup Ingredients Serves 2-4 2 large cucumbers, peeled and chopped 2 large spring onions, chopped 2 large garlic cloves, pressed and minced 1 Thai chile (optional, for heat) 1 cup chilled water 1 tsp organic sesame oil 1 Tbs low sodium tamari 2 Tbs rice vinegar 5 sprigs of cilantro (or more to taste) Juice of 1 lime Black or white sesame seeds Directions Combine cucumbers, onions, garlic, half of the chile and water in a food processor or blender. When a puree is formed, slowly add the remaining ingredients. Mix until combined and the consistency is liquid. Add additional salt and spices according to your taste. Chill until ready to serve. Pour soup into bowls and garnish with sesame seeds and cilantro leaves. AC Bethea, {bib.on meals creator To see more of our great recipes click here. 

Our recipe this month is brought to you by {bib.on meals creator, AC Bethea. AC is a Conway native and a Market Common regular who dishes up vegan and gluten-free baked goods and wholesome, delectable meals with love. We feature her in the article, “September Vendors at The Market Common Farmers Market.“ Roasted Tomato & Goat Cheese Sandwich Ingredients Serves 2 2 oz. goat cheese 2 radishes 1⁄2 yellow squash 8 ripe cherry tomatoes olive oil sea salt cracked black pepper 1/8 cup white wine vinegar 1/8 cup water 1 tsp local honey 1⁄4 tsp chili flakes 1 small baguette 6 basil leaves 1⁄4 lb thin sliced roasted organic turkey Directions Preheat the oven to 400 ̊F. Take the goat cheese out of the refrigerator to soften. Using a knife or mandolin, slice the radishes and squash. Place in separate bowls, and set aside. Slice the cherry tomatoes in half. Place in a baking dish and drizzle with olive oil, sea salt, and cracked black pepper to taste. Roast for 10 minutes or until soft. In a separate bowl, whisk together the white wine vinegar, water, honey, chili flakes and a pinch of sea salt. Pour over the radishes and toss to mix. Slice the baguette in half. Spread the softened goat cheese on both sides, and add the tomatoes, sliced squash, basil leaves, turkey, and radishes. AC Bethea {bib.on meals creator

Peach Pie Flavorful, fresh and plentiful this time of year, everyone loves a good juicy Southern peach. While the crop is abundant, time to fill your basket and head to the kitchen with the surplus. The flavor of peaches is enhanced and complemented by an array of other foods: cinnamon, star anise, nutmeg, cloves, vanilla, fresh and dried ginger, lemon, lime, stone fruits, tarragon, rosemary, mint, basil, and champagne. Get creative and try a variation on our below theme with your pie. Just remember to use a light hand with the seasoning and let the peaches speak for themselves. Ingredients Makes one 9-inch pie Crust 12 Tbs cold unsalted butter, cut into small pieces 2 cups all purpose flour 1⁄4 tsp salt 2 Tbs sugar 2 egg yolks 2-4 Tbs ice water Filling 5-6 cups of sliced peaches, unpeeled 1⁄4- 1⁄2 cup sugar to taste 1 tsp grated lemon zest 1⁄4 tsp fresh grated nutmeg or ground cloves 1 vanilla bean Directions To make the crust, combine the butter with the flour, salt and sugar using your fingers or a pastry blender, until the mixture resembles coarse meal. Whisk the egg yolks with the ice water and add to the flour mixture; stir quickly with a fork, and add more ice water as needed until dough is elastic. Don’t over-blend. Form the dough into two balls and wrap in wax paper. Chill for 1 hour. Preheat the oven to 375°. Roll out one ball of dough and line the bottom of the pie pan with it, trimming the excess crust hanging over the edges. To make the filling, slice the peaches and add sugar to taste, lemon zest, and freshly grated nutmeg or ground cloves. Place the vanilla bean on a cutting board, and holding it between two fingers, carefully use a pairing knife to slit the bean lengthwise. Pry open the outer skin, and using the knife, gently scrape the inside of the bean and add the contents to the bowl. Discard the outer skin. Stir everything to incorporate, and pour it into the pie shell. Roll out the remaining ball of dough and place over the bottom of the pie. Tuck the overlapping dough underneath itself and using index finger and thumb, crimp the crust around the rim. Cut a few slits in the top of the crust to allow steam to escape. Place the pie on a cookie sheet with sides to catch any drippings, and turn the oven down to 350°. Bake for 30-40 minutes, until golden. Click here for more great recipes.