Apples and Oranges Fresh Market is a full service food market providing healthy food options in the following categories: deli, fresh bread, prepared foods, produce and more. Let us know what your favorite food offerings are.
SKIPP, a Baltimore City based restaurant and hospitality group, has partnered with the owners of Apples and Oranges Fresh Market to teach members of the community about the importance of healthy eating.
They will kick off the Healthy Neighborhoods Initiative on June 22nd from 11 a.m. to 2 p.m. at Apples and Oranges Fresh Market where they will offer food demonstrations to neighbors in the community,with chefs from SKIPP creating some of their favorite health conscious dishes served from tables to be set up in the parking lot of the Market.
The initiative will continue on a weekly basis, as the Market will host one restaurant each Saturday who will create healthful recipes from its menu, and offer the recipe to attendees so they can create them at home. Ingredients for the dishes created during for these demonstrations will be available for purchase at Apples and Oranges Fresh Market.
The Healthy Neighborhoods Initiative will continue through July 13th. All of the dishes prepared during the event will be free of charge.
Ingredients 1 1/2 cups water 3/4 cup quick grits, (old Fashion) 1/2 teaspoon freshly ground pepper, divided 3/4 cup extra-sharp or sharp Cheddar cheese 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip) 1 bunch scallions, trimmed and cut into 1-inch pieces 1 olive oil 1 teaspoon Paul Proudone Red Fish seasoning 1 tablespoon Margarine ½ oz. Sherry ½ oz. Lime juice 1/4 teaspoon garlic powder 1/8 teaspoon salt
Preparation 1. Heat Olive and garlic until garlic is just starting to brown 2. Place deveined shrimp in sauté pan until translucent sprinkle in Paul Proudone red fish seasoning, parsley , sherry, Lime juice 3. Finish with margarine 4. When Margarine is fully melted Place shrimp with compound butter at base of bowl and add cooked Grits.
Ingredients: 1 bag of baby spinach 1 yellow onion diced 4 cloves of garlic smashed 1 sweet potato peeled and chopped. 1/4 can of coconut milk 1 tablespoon of sesame, canola, or olive oil Salt Pepper 1 teaspoon of Cayenne Pepper (optional)
Heat oil in a medium soup pot. Add a pinch of salt and pepper. Then add the onion and garlic, stir and allow to cook until they become fragrant. Then add the sweet potato, stir again and allow to cook for 2-3 min so that the sweet potato is covered with oil. At this point begin to add the spinach a handful at a time. Once you add one handful, stir and allow to cook covered for a few minutes until the spinach begins to wilt. Then add another handful and repeat the process until all the spinach has cooked down. Add the coconut milk and stir well. Once you've finished, transfer to a blender and blend at a low speed until you have a smooth blend. Serve over cooked grain such as rice or spinach; or eat it as a soup.
Each Saturday following the June 22nd event there will be a 2 hour cooking demo at Apples and Oranges Fresh Market. The featured healthy dish prepared by the chef of that restaurant and its recipe will be offered in the store for the entire week and also posted on Facebook.
Healthy Neighborhoods Schedule - June 22 - July 13, 2013
June 22, 2013 - Darker Than Blue Café: Shrimp and Grits
Ingredients 1/4 cup nonfat buttermilk 3 tablespoons canola mayonnaise 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon minced shallots 1 teaspoon minced fresh thyme 1 teaspoon cider vinegar 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 1 garlic clove, minced 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1 1/2 tablespoons olive oil 1 teaspoon onion powder 3/4 teaspoon ground cumin 3/4 teaspoon kosher salt, divided 1/4 teaspoon chipotle chile powder 2 ears yellow corn, shucked 1 small red onion, cut into 1/2-inch slices 2 yellow tomatoes, each cut into 4 slices 2 red tomatoes, each cut into 4 slices 1 cup cherry tomatoes, halved 1 sliced peeled ripe avocado
Preparation 1. Preheat grill to high heat. 2. Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve. 3. Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs. 4. Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.