This Week's Deals

    West Bloomfield Summer Thursdays!

    Join us every other Thursday at Market Square West Bloomfield for a wine sampling and tapas from the grill! 



    Celebrate Summer!

    Remember Market Square for all your summer shopping! Our catering department can create the perfect spread for your graduation party, Fourth of July celebration, and all your sunny picnics at the lake!



    More Great Wine At Great Prices!

    Check out these great wines, valued at 90 points and all priced below $25! Available at Market Square!



    Super Bowl 47!

    Enjoy the big game with these great snacks and entrees



    Holiday 2012 Catering Menu

    Keep your holiday simple and cater your meal with Market Square!  We also have a great selection of items from our regular Catering Menu to choose from.  Call ahead and ask to speak with a chef!

    Birmingham 248-644-4641 / W. Bloomfield 248-626-2662

     



    Happy Halloween!

    Hi Everyone!

    We hope you are enjoying fall and Halloween…one of our favorite holidays! There are so many ways to celebrate including making delicious and easy Halloween snacks!

    Here is a great idea, Mummy Hot Dogs, courtesy of the food blog Damn Delicious.

     



    Back To School!

    Jamie Oliver, of Jamie’s Food Revolution, has a great Pinterest Board that we have become loyal followers of.  One board, Back To School Items has pins that are sure to help get you ready for the new year! Our other favorite is the Food Infographic Board, full of of helpful and important information.  Join Jamie’s Food Revolution! 



    Avo & Egg Breakfast Pie

    Courtesy of Justina Blakeney

    Wanna shake up your breakfast routine but still keep it relatively simple?  Try making an Avocado and Egg Breakfast Pie like Justina Blakeney!

    Avo + Egg Brakfast Pizza

    Here’s what you’ll need:
    1. Greek or pocketless pita, or any kind of flat bread
    2. Lemon
    3. Ripe avocado
    4. Organic egg
    5. Sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil

    Here’s what you do:
    Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
    Best as healthy breakfast, afternoon snack or Sunday night dinner!

    Add prosciutto or a sprinkling of feta over the top for a richer snack.

    Learn about more great projects and recipes at Justina Blakeney!



    ELOTE!

    This weekend I’ll be trying Elote Loco, Salvadorian grilled corn.  I had authentic Elote from a street vendor in NYC and have been craving it ever since.  I found a simple and most likely delicious recipe at Gourmet.com

    easy breezy recipe:

    1/4 cup Dijon mustard
    1/4 cup mayonnaise
    1/4 cup ketchup (optional)
    12 ears corn in husks
    1 1/2 cups coarsely grated queso blanco (5 1/2 oz) or Parmigiano-Reggiano
     
     
    ACCOMPANIMENTS:
    cayenne; lime wedges; sea salt
    grilling and prep info  here


    Happy Cinco de Mayo!

    I can’t think of a better way to celebrate Cinco de Mayo than over a a delicious Margarita.

    Check out this recipe from White On Rice…I

    Note how the cocktail smells before you shake it. Soon you’ll recognize the scent of a well made margarita and will be able to make up a batch of them sole by scent.

    ingredients:

    • 1 1/2 oz  Resposada or Anejo Tequila
    • 1 1/2 oz fresh Lime Juice
    • 1 oz Simple Syrup
    • 3 dashes Orange Bitters
    • kosher salt or sea salt for the rim

    directions:

    1. Rub the rim of an old fashioned glass (or whatever glass you prefer) with an edge of a lime slice.  Swirl the rim through a small pile of kosher or sea salt to salt the rim. Add one or two large cubes into the glass.
    2. Combine tequila, lime juice, simple syrup, and bitters in an ice filled shaker.
    3. Shake vigorously for 15 seconds, then strain into the salted glass. Serve or drink immediately and with leisure.

    *a basic simple syrup is simply a 1:1 ratio of sugar and water. One cup sugar dissolved in one cup of water. This can always be modified for preferred taste and experimentation, but this is a good starting point.

    RECIPE SOURCE: WHITEONRICECOUPLE.COM

     



    ZUCCHINI CARPACCIO SALAD

    Love & Lemons

    It’s Zucchini season as well as many other gloriously green vegetables that I have been waiting all winter to eat!

    I think I will try this recipe from Love & Lemons…It is simple and easy and the dressing can be made ahead and stored in the refrigerator.  I think I’ll make a large batch and store it for an arugula salad later this week!

    Here are the ingredients:

    INGREDIENTS:
    3 medium zucchinis
    1-2 scallions, chopped
    2 sun dried tomatoes, chopped
    1/4 cup toasted pine nuts, chopped
    1/4 cup crumbled feta
    pinch of red pepper flakes (optional)

    basil & parsley vinaigrette: (this will make extra)
    1 cup flat leaf parsley
    1 cup basil
    1/4 cup olive oil
    1 tablespoon champagne vinaigrette
    juice of 1/2 small lemon (about 2 tablespoons)
    1 garlic clove, crushed
    1 teaspoon honey or agave
    salt & pepper to taste

    For prep info visit Love & Lemons

    …and while you’re at it check out all their other delicious posts!

     



    All Natural

    I mentioned recently that I enjoy dying Easter eggs with natural dyes.  I prefer the imperfect mottled look.

    Here is a great link on foods to use for naturally dying eggs.

     



    WANT

    How great are these colorful whisks? Who thought baking could get anymore fun?  At $18, this is a great gift idea!

    Added bonus, it takes up less space in a drawer than a typical whisk.

    Go here to learn more.

     

     



    Homemade Gluten Free Matzo

    gluten free matzo

    image courtesy of Gluten Free Canteen

    It seems like a gluten free diet is as common as a vegetarian or vegan diet these days.  Here is a great recipe for Gluten Free Matzo, just in time for Passover.

    Courtesy of Gluten Free Canteen

    Homemade Gluten Free Matzo

    • 8 ounces of GF flours including starch
    • 1 teaspoon kosher salt
    • 4 ounces of warm (almost hot) water

    Preheat oven to 450 and get two sheet pans ready – nonstick or lined with parchment that can take high heat.

    Using a whisk, mix up the flours, starch and salt in a bowl.  Begin the timer for 18 minutes and add some of the water.  Using a fork, mix quickly until the dough comes together.  I used almost the entire 4 ounces of water, but add a little and then add more just in case your flour is feeling slightly moist that day.

    As soon as it comes together, grab the dough and quickly knead it for a few turns.  Divide in half and then halves again.  I rolled them into balls and placed them on a parchment piece that I cut for the baking sheet.

    Using plastic wrap, cover the dough balls and smash them flat.  Using a rolling-pin, quickly flatten them into the best rounds you can – they won’t be evenly round unless you have magic rolling skills.  Don’t worry about that.   As soon as they are as thin as you can make the dough – pull off the plastic wrap (carefully) and dock them with a fork.

    Work quickly!  Do the same for the other dough balls.  Grab the parchment and place the whole thing on the baking sheets and get them in the oven.  If you’ve worked quickly enough you will have about 10-11 minutes left.  Rotate them halfway through but keep an eye on them.  Some people find they bake in about half the remaining time, but I needed the entire time.

    For one batch that was a little thick, I flipped them over halfway as well as rotating the baking sheets.

    Let them cool completely.

    Matzo!  Not kosher for Passover, but nonetheless – matzo you can eat.

     



    Eggstraordinary

    Easter is around the corner and I have eggs on the mind.  Painting Easter eggs is one of my favorite holiday activities.  I like dying them naturally with boiled beet water.  They turn the most beautiful deep burgundy!

    Since dying eggs means I will be also eating a lot of eggs, I decided to look into the debate between commercially raised eggs, organic eggs, and pasture raised eggs.  Which is healthier?  Is their a real difference in taste?   According to a study done by Mother Earth News, pasture raised eggs are more nutritious and may even taste better.  Mother Earth News seemed to have the most convincing (and thorough) data on the hot topic.

    After testing eggs from 14 different farms, here are the facts about pasture raised eggs:

    They contain;

    • 1/3 less cholesterol
    • 1/4 less saturated fat
    • 2/3 more vitamin A
    • 2 times more omega-3 fatty acids
    • 3 times more vitamin E
    • 7 times more beta carotene

    Something to remember is that “organic” eggs or even “cage free” eggs are different from pasture raised.  To get accurate info I suggest reading the full article here.

    Do you prefer organic, pasture, or commercially raised eggs?  Can you taste a difference?



    Go Wild

    Mushroom Polenta of Love & Lemons

    image courtesy of Love & Lemons

    The other day I cooked for a friend who has an allergy to gluten.  I wanted to make something hearty and delicious, but wasn’t sure how to do it while eliminating starchy grains.

    Then I came across this recipe from LOVE & LEMONS for Polenta with Mushrooms and Caramelized Onions.

    Not only is it a great naturally gluten free recipe, but it can also be made vegan. The dinner was a success.  Balanced, tasty, and satisfying.

    Here is the recipe:

    serves 2

    While you’re at it, you can make extra polenta and put the leftovers a shallow baking pan, slice into cubes the next day and bake or fry.

    INGREDIENTS:

    polenta:
    1 cup veg stock
    1 cup soy milk (or neutral flavored milk of your choice)
    1/2 – 1 cup water, as needed
    1/2 cup quick cooking polenta
    1 tablespoon earth balance (or butter or olive oil)
    1 garlic clove, minced
    1-2 teaspoons salt (to taste)
    1/4 cup grated pecorino (optional, if vegan, just omit, or sub with nutritional yeast)

    mushroom saute:
    1 tablespoon olive oil
    2 cups mushrooms – I used a mix of chanterelles and crimini’s
    1/2 sweet yellow onion, sliced in thin strips.
    1 clove garlic, minced
    1 teaspoon balsamic vinegar
    1 teaspoon agave, or sugar of your choice
    1 tablespoon fresh thyme leaves
    salt and pepper

    For cooking instructions go here.

     



    Valentine

    Enjoy a hot cup of cocoa with your Valentine!

    Try Martha’s recipe

    Ingredients
    4 cups of whole milk
    2 tablespoons sugar
    2 tablespoons plus one teaspoon unsweetened Dutch-process
    cocoa powder
    4 tablespoons finely chopped or shaved semisweet chocolate **
    Directions
    Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil).  Pour into mugs and serve.
    Serves 2

    ** Fine chocolate bars are on sale at Market Square – 2 for $5… yup, that includes Godiva and Lindt!



    Simply Delicious

    Blueberry muffins courtesy Simply Breakfast

    I’m totally digging this blog about simple healthy and delicious breakfasts! The beautiful photos make me want to trade in my box cereal for fresh blueberry muffins.  Check it out here; Simply Breakfast.



    Get Your Game On!

    Bon Appetit

    Not sure what to make for your Super Bowl Party?  Get inspired by Bon Appetit’s Super Bowl favorites!  I’m thinking these Bourbon Glazed Drumettes with blue cheese.  If drums aren’t your thing, there are 24 other delicious recipes to check out!

    Here is the recipe:

    2 tablespoons (1/4 stick) butter

    1 cup chopped onion

    3 garlic cloves, peeled, thinly sliced

    1 cup bourbon, divided

    1 cup ketchup

    1/2 cup hot pepper sauce

    1/4 cup tomato paste

    3 tablespoons (packed) golden brown sugar

    30 chicken drumettes (about 4 lbs)

    for prep, go here



    Sweet Clementine!

    Not sure what to do with those crates of Clementines… check out this recipe from Verses From My Kitchen. This is the perfect sweet snack… dark chocolate and juicy clementines with a hint of sea salt.  And did I mention its quick and easy and healthy?

     



    Real Food

    Happy New Year!

    This year I have decided to focus on eating more whole foods.  I read the perfect book over the holiday to get me motivated, Real Food, by Nina Planck is a wonderful guide on the benefits of eating real fats, proteins, and vegetables.  She busts myths about cholesterol and gets to the bottom of what is really making Americans become the leaders in obesity and heart disease.  If you’re one of those people that is unsure of what tags like, “free range”, “pasture raised”, “organic”, really mean…then this is the book for you.

    Find it here on Amazon.

    And more on the author, Nina Planck, here.

     



    Happy Halloween!

     

    Check out photos from our afternoon of pumpkin painting and hanging with our cute goat friend, Brownie.  Market Square sponsors Brownie, a sweet goat that resides at Sasha Farm, the largest animal shelter in the Midwest.   Every week we highlight a dish in our deli counter called Brownie’s Pick.  Proceeds from sales of the dish go towards Brownie… Come Support Brownie today!



    Challa!

     

    Smitten Kitchen Challah Bread

    Challah Bread, www.smittenkitchen.com

    Rosh Hashanah is around the corner! Check out this recipe for homemade Challah Bread from Smittenkitchen.com!

    Best Challah (Egg Bread)
    Adapted from Joan Nathan

    The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

    Time: about 1 hour, plus 2 1/2 hours’ rising
    Yield: 2 loaves

    1 1/2 packages active dry yeast (1 1/2 tablespoons)
    1 tablespoon plus 1/2 cup sugar
    1/2 cup olive or vegetable oil, plus more for greasing the bowl
    5 large eggs
    1 tablespoon salt
    8 to 8 1/2 cups all-purpose flour
    1/2 cup raisins per challah, if using, plumped in hot water and drained
    Poppy or sesame seeds for sprinkling.

    For more info on prep and cook instructions go to www.smittenkitchen.com



    Market Square WINS!

    Market Square beat Market Fresh last night in our annual softball game! It was a high scoring game with Market Square making a WHOPPING 41 runs and Market Fresh at 27!  Needless to say, it was lots of fun and good times.  Better luck next year fresh.



    Meat Eaters Guide

    Check out this article by Mark Bittman of The New York Times on eating a more balanced diet…

    More Weight on Less Meat

    By MARK BITTMAN

    Today the Environmental Working Group (EWG) released “Meat Eater’s Guide to Climate Change and Health,” a comprehensive report that suggests what’s become a common refrain here and elsewhere: we all need to eat fewer animal products – not just meat, but dairy as well. The guide tracks the lifecycle of the food we eat, from production and processing to consumption and waste disposal. It’s tricked out with enough features, graphics, and factoids to keep you busy – or equal parts hopeful and despondent – for a while.

    to read more…

     



    Grilled Tilapia Tacos


    Photo: Andrew McCaul; Styling: Lynn Miller

     

    Grilled Tilapia tacos are a perfect entree for a summer bbq – fresh, healthy, and easy to make.  Try this recipe courtesy of My Recipes.

    What you’ll need…

    1/4 cup olive oil
    2 tablespoons lime juice
    2 teaspoons soy sauce
    1 teaspoon chili powder
    1/2 teaspoon cumin
    1 clove garlic, minced
    2 pounds tilapia fillets (about 6)
    Salt and pepper
    16 soft corn tortillas

    For prep instructions visit My Recipes.




    How Does Your Garden Grow?


    If you haven’t noticed, we have a pretty lush green garden growing outside of Market Square West Bloomfield!

    Laith built raised beds from grocery palettes and is growing spinach, arugula, herbs, and peppers… come by and take a look and even eat right out of the garden!

    What are you growing? Share your pics, we would love to see!



    THANK YOU!

    Thank you to all that came out for our Wine Tasting Fundraiser! It was a wonderful evening at the Birmingham Bloomfield Art Center with lots of great wine and friends. Many thanks to our knowledgable wine distributors and for everyones continued support of The HAVEN Garden Project!



    Rosemary-Rubbed Pork Chops


    photo credit: The Kitchn

    Pork Chops are on sale this week at Market Square! All the more reason to try this delicious recipe for Simple Rosemary- Rubbed Pork Chops…

    This is what you’ll need:
    4 pork loin chops (about 1/2 pound each)
    1 – 2 teaspoons olive oil for the pan
    1 tablespoon rosemary
    1 tablespoon brown sugar
    1 1/2 teaspoons salt
    1teaspoon pepper
    1/4 teaspoon cumin

    (makes 4 servings)

    For prep and cooking directions visit The Kitchn.



    MYFC-Haven Garden Project!

    Join us June 10th for a Wine Tasting in benefit of the Haven Garden Project!

    In December of 2009, The Michigan Young Farmer Coalition held its first Retreat. Sixty people attended and generated the basis for the work of the MYFC. The HAVEN Garden Project emerged from that discussion and a real desire and need on the part of HAVEN to have access to fresh, affordable food for their residents. Thus the MYFC-HAVEN garden project was born in the winter of 2010. Not even a year later, we made a video to share what is likely just the beginning of this story…

    –  MYFC

    To learn more about Haven visit haven-oakland.org



    Orzo Super Salad

    photo: Heidi Swanson / 101cookbooks.com

    Asparagus is in season and I think I will try Hedi Swanson of 101cookbooks.com, Orzo Super Salad recipe.  It’s full of fresh veggies, herbs and nuts, perfect for spring.

    Orzo Super Salad

    1 cup dried (whole wheat) orzo pasta
    8 – 10 medium asparagus, trimmed and cut into 1-inch segments
    1/2 a medium head of broccoli (or broccolini), cut into small trees
    small handful of cilantro(or mint if you prefer), chopped

    1 small clove of garlic, mashed with a big pinch of salt and chopped
    2 tablespoons fresh lemon juice
    1/4 cup extra virgin olive oil

    a small handful of sprouts
    1/3 cup almonds, toasted
    1/2 small cucumber, cut into 1/4-inch pieces
    1 medium avocado, sliced into small pieces
    1/4 cup feta, crumbled

    Click here for more details on how to prepare this dish.



    Oh Baby Baby!

    Congratulations to Emanuel Buttigieg on his newly born daughter, Gianna!  And a second congratulations to Laith Karmo and his newly born daughter, Cecelia!  Can’t wait to see these two little girls running around the store!

     



    Welcome!

    Welcome to The CheckOut!  Here you’ll find out about special events at Market Square, tidbits about employees, tasty recipes, and notes about what’s happening in your neighborhood!

    Check up weekly on The CheckOut for new posts.

    -Market Square