Monday, June 27, 2011
Yield: 6 servings Prep: 30 minutes Ready in: 30 minutes
3 cups cabbage, shredded
5 Roma tomatoes, seeded, chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup cauliflowerets, cut into small pieces
½ cup chopped red onion
½ cup fat-free sour cream
¼ cup reduced-fat mayonnaise
1 tablespoon cider vinegar
¾ teaspoon salt
¼ teaspoon pepper
In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower, and onion. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper, and then pour it over the cabbage mixture. Toss to coat evenly. Cover and refrigerate until chilled.
Tuesday, June 21, 2011
At Daisy Mae's Market, we've developed our own version of the "Easy Button" by introducing a Recipe of the Week and Daisy's Deal. We'll feature the recipe on our Facebook page or via a link on Twitter, and we'll announce the total price for the fresh produce included in the dish. If you want to try the recipe, just ask for "Daisy's Deal." You don't have to make a detailed list or remember anything...leave the planning to us and just order "Daisy's Deal." When we deliver, you'll have what you need as far as the fruits and/or vegetables to prepare our Recipe of the Week. We promise to select recipes that are easy to prepare and that don't require a lot of other hard-to-find ingredients. Our goal is to make your life a little easier.
This week we're featuring "Grilled Vegetable Medley." It's simple to prepare as you just put the ingredients in aluminum foil and throw them on the grill. The only things you'll need in addition to our vegetables are butter, salt, lemon-pepper seasoning, shredded cheese, and the foil. The best part is that this "Daisy's Deal" is only $10, and we can deliver to most locations in 45202, 45219, 45220, or 45206.
So what are you waiting for? Just email us at email@example.com to place your order. We've made this as easy as pie!
Wednesday, June 15, 2011
As I think back about times around our kitchen table, I do remember my parents coaxing me to try new foods. I'm sure my Dad at one time or another put the peas on the spoon and tried to fly them into the open "hangar." This age-old trick to get kids to eat their vegetables seems to pass from one generation to the next...I remember the same trick when our own kids were little, and I'm pretty sure they didn't fall for it!
This week in honor of the Dads who've been working to provide food, putting meals on the table, and persuading kids to try something healthy, we're having a photo contest. Get that camera ready or dig out those old photos. Post a picture on our Daisy Mae's Market Facebook wall of your kid (or any kid) eating fruits or vegetables. The photo that gets the most "likes" by midnight on Father's Day, June 19, is the winner. Winner gets five bags of our Windy Acres dried fruits and snacks (Dad's love 'em) on the next visit to Findlay Market...plus the winner also gets major bragging rights for "Daisy Mae's Favorite Kid."
Happy Father's Day from all of us at Daisy Mae's Market!
Thursday, June 9, 2011
Salads have come a long way in the last few years...both for me personally and in the culinary world in general. It's not uncommon for me to have a salad as my entree, and every restaurant in town seems to offer a dizzying array of choices. Now I prefer mixed greens with a light dressing that doesn't overwhelm the freshness of the vegetables...And much to my surprise, some of my favorite salads today include marrying the fresh veggies with a touch of fruit.
I've really developed a taste for the popular spinach salad with dried cranberries and feta, but last night we discovered a new fruit and veggie salad twist: Grilled Peach Salad. We topped fresh peaches and Romaine lettuce from Daisy Mae's Market with fresh crumbled Greek feta from Gibbs Cheese at Findlay Market and came out with an absolutely delicious summer salad.
If you're stuck in a mealtime rut, try introducing fruit to the vegetables in your salad bowl. Flavors that you may think have no business on the same plate may actually prove to be a marriage made in heaven.
Sunday, June 5, 2011
Yesterday when Daisy Mae's was booming with visitors buying fresh produce, it occurred to me that Findlay Market is really an everyday Taste of Cincinnati. People stroll from one stand to the next, sampling food as they explore all the tastes of the market. They discuss different flavors, try foods they've never seen, share servings that are too generous for one, and reinforce the idea that food is fun. And (gasp) they even talk to people they don't know about foods they are eating! It becomes a party atmosphere that definitely resembles the Taste of Cincinnati.
So my question is: Why wait until next May to experience a Taste of Cincinnati again? Come to Findlay Market any Tuesday through Sunday year-round to enjoy the feeling of a festival. You can eat and drink your way from Race Street to Elm Street any time of the year. What better way to get a taste of Cincinnati...
Thursday, June 2, 2011
Having our daughter home from college this summer has ramped up the cooking again. Not only is Dad back at it making her favorites, but the college kid has become Chef #2. She's taken a real interest in developing her culinary skills, and it's been a welcome relief to have Chef #2 in charge of an occasional meal. Now dinner conversation has turned to marinades, spices, and techniques, and rather than be totally left out, I decided it was time to pull out all my Google and Food Channel resources and join in the fun.
The other night I made a Vegetable and Beef Stir-Fry with Brown Rice that received 5 stars from the other Top Chefs in the family. I started with a flank steak that I marinated a few hours. Then I chopped up a bunch of fresh vegetables from Daisy Mae's Market at Findlay Market. After a quick stir-fry, I served it over rice and the judges went wild.
I may not be the Top Chef in the family YET, but at least I'm back in the game!