Reading Terminal Market

Reading Terminal Market

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A blog about what's happening at Reading Terminal Market.
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Winter Recipe Cards

We’re very passionate about food here at the Market. We’ve put together 14 delicious recipes cards that utilize the fresh ingredients that can be found at various merchants throughout the Market. The cards include the ingredient lists, which stores the products can be found in, as well as the recipes on the back of the card. We’ll be changing these recipes seasonally to reflect and highlight some of the best of what the Market has to offer at specific times of year.  The cards can be found, for free, in our recipe rack- located in Center Court, next to Philbert the Pig. Below are a few of the great recipes that are currently available.

Happy cooking!

Baked Chicken with Cherry Tomatoes, Herbs, & Lemon

ChickenTomatoHerbLemon2 BLOG

 

Easy French Onion Soup

French Onion Soup BLOG

 

Butternut Squash Soup

Butternut Squash Soup blog

 

Sweet Potato Spoonbread

SweetPotatoSpoonbread BLOG

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Mediterranean Lettuce Salad

 

MeditteraneanSalad

This summer recipe from Kalyn’s Kitchen has us craving for the Mediterranean with its Moroccan-infused flavors. Far from your ordinary salad, this dish features Purslane and Sumac, giving it a unique and fresh taste. An added bonus: This recipe is low on the glycemic index! Try it out as a side dish to accompany one of your many grill sessions this summer.

You’ll need to stop by the Reading Terminal Market to pick up some of these specialty ingredients. Make a trip to the market and we’ll make sure you get every ingredient you need! It will all be worth it once you sit down for dinner with a bountiful salad on your plate.

Ingredients & Vendors

3 cups chopped red or green leaf lettuce – Iovine Brothers Produce

2-3 cups chopped Purslane – Iovine Brothers Produce

1 cup diced tomatoes, or grape tomatoes cut in half – Iovine Brothers Produce

1 cup diced cucumbers – Iovine Brothers Produce

1-2 cups chopped fresh mint – Iovine Brothers Produce

salt and fresh ground black pepper to taste

1/4 cup fresh lemon juice – Fair Food Farmstand

1/2 tsp. minced garlic – Iovine Brothers Produce

2 tsp. ground Sumac + more for sprinkling on salad – Iovine Brothers Produce

1/2 tsp. salt

1/4 cup olive oil – The Tubby Olive

Instructions

  1. Wash Purslane well if you're picking it from your garden.  After washing it in the sink, remove the roots and chop the stems and leaves. Wash again in the salad spinner.
  2. Chop lettuce, wash, and spin dry or dry with paper towels.  Pull mint leaves off stems, wash and spin dry or dry with paper towels, and then coarsely chop mint leaves.  Cut cucumbers into small half-moon slices (you may need to peel them if you don't use Persian cucumbers.) Chop tomatoes, or cut cherry tomatoes in half.
  3. In a small bowl or glass measuring cup mix together the lemon juice, minced garlic, ground Sumac, and salt.  Whisk in the olive oil one tablespoon at a time until the dressing is well-blended. 
  4. Put all salad ingredients into a bowl and toss with desired amount of dressing.  Season to taste with salt and fresh ground black pepper, sprinkle with more Sumac as desired, and serve.  This salad keeps fairly well overnight in the fridge, but it's best freshly made.
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Grilled Key Lime Chicken

RTM Pic

Now that summer is here, we know you’re eager to bust out the grill and get cookin’. We found this delicious-sounding recipe from The Recipe Critic and our stomachs are already growling, as we’re sure yours is too! The good news is, you can stop by today and get all the ingredients in our market needed to make this culinary masterpiece.

Ingredients & Vendors

 ¼ cup Soy Sauce – The Head Nut

¼ cup Honey – Bee Natural

2 Tbs Vegetable Oil – Jonathan Best Gourmet Grocer

Juice of 2 limes – Iovine Brothers Produce

2 tsp minced garlic – Fair Food Farm Stand

4 boneless skinless chicken breasts – Godshall’s Poultry

Instructions

  1. Cut chicken into one inch squares
  2. Mix soy sauce, honey, vegetable oil, lime juice, and garlic in small bowl
  3. Place the chicken breasts in gallon sized bag and let marinate in the sauce for at least 30 minutes
  4. When marinated, slide chicken chunks on skewers. You can also slice thin slices of lime and fold in half and slide in between chicken
  5. Baste chicken with sauce once you place them on the grill. Grill for 5 – 10 minutes on each side until no longer pink in center

 

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