Reading Terminal Market

Reading Terminal Market

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Market Blog

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

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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"Market Merchants' Summertime Favorites: Recipes for your Barbecue or Picnic," By Carolyn Wyman

By this point in the summer you've probably made your favorite hot-weather recipes several times. It's time to try something new, preferably something time-tested from someone who knows food.

Market merchants to the rescue with the following recipes: some, personal favorites; others, for summertime dishes sold at their stands. So, if you run out of time before your next outdoor cooking event, there is an alternative to doing all the work yourself! (Many merchants will prepare larger, catering-size portions of their offerings on request.)


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Kale, Fennel and Red Cabbage Coleslaw with Lemon-Tarragon dressing

Meltkraft chef Rebecca Foxman says Greek tzatziki sauce and sweet and sour German salads were the partial inspiration for this variation on classic American coleslaw. “It’s really great in the summer and as an add-on to your favorite sandwich,” she says, which is exactly how this is sold at Meltkraft.

1 large head red cabbage, cored and sliced thinly

1 large bulb fennel, sliced thinly

1 medium red onion, sliced thinly

1 large bunch kale, stems removed and sliced into thin strips

1 pint mayo

1 pint Greek yogurt

1 teaspoon (about 1 clove) minced garlic

2 teaspoons minced fresh tarragon

2 1/2 tablespoons brown sugar

1/4 cup fresh lemon juice

1 tablespoon cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

Thinly slice all ingredients through kale (a mandolin slicer works best) then place them together in large bowl.

Combine remaining ingredients in another bowl and whisk well. Dressing should be tart and sweet. 

Combine veggies with dressing, making sure the two are well incorporated. Let sit in fridge at least three hours. Mix well before serving. Serves 12. 


Grilled Lamb Shoulder Chops with Mint Chimichurri

This is La Divisa meat stand owner Nick Macri’s take on a recipe that accompanied New York Times’ columnist Mark Bittman’s 2013 paean to lamb shoulder, a cut that both men think is too often and unjustly overshadowed by rib and loin chops.

2 cloves garlic, crushed

1 1/2 cups mint leaves 

1 1/2 cups flat leaf Italian parsley

1/4 cup red wine vinegar 

1 teaspoon kosher salt

1/2 teaspoon red pepper flakes

1/2 cup olive oil 

4 lamb shoulder chops, cut 1 1/2 to 2 inches thick

Salt and pepper

Combine all ingredients through olive oil in food processor and pulse 15 to 20 times. Put 1/2 cup of this mint chimichurri in a sealed bag with the chops and refrigerate overnight. Refrigerate remaining chimichurri separately.

When ready to cook preheat grill to medium high. Wipe marinade off and season with salt and pepper. Grill chops over medium heat for 6 to 8 minutes per side. Serve chops with remaining chimichurri. Serves 4.


Watermelon, Feta, Mint and Olive Salad

Jill Ross of The Cookbook Stall got the idea for this recipe from Nigella Lawson’s Forever Summer cookbook. “I was living in Europe and we were hosting a barbecue and I wanted something that was very refreshing and seemed very American,” she recalls. “Funny that it came from a Brit!” It’s still Jill’s go-to summer salad.

1 small red onion, cut into half-moon slices

Juice from 4 or 5 limes

Small (about 3 ½ pound) seedless watermelon, cut into bite-size chunks

9 ounces of feta cheese, crumbled

¼ cup mint, chopped

½ cup medium pitted black olives

3 to 4 tablespoons olive oil

Salt and pepper to taste

Slice the onions and juice the limes. Then put the sliced onions in a small bowl with half the lime juice. Let sit while preparing the rest of the salad. Cut up the watermelon and chop the mint. Combine watermelon chunks, cheese, mint, olives, olive oil and the remaining half of the lime juice in a salad bowl. Add the onions-lime juice mixture just before serving and remix. Season with salt and pepper. Serves 8.


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Raw Kale Salad with Citrus Dressing

Marion "Tootsie" D'Ambrosio got this hearty, healthy salad recipe from her nutritionist about four years ago. “Like a lot of our dishes,” she initially put it on her Tootsie's Salad Express bar so that she could eat it herself. It became so popular that she printed recipe cards that have since run out. What makes it great for a picnic: The kale is so sturdy that even after being dressed and sitting out for a few hours, “It doesn’t get limp.”

1 head of kale, washed, dried with stems removed and then cut in small strips (like with cole slaw)

2 tablespoons lemon juice

2 tablespoons orange juice

2 tablespoons honey

7 tablespoons olive oil

¼ cup dried cranberries

Salt and pepper to taste

Prepare the kale and place in a large salad bowl. Blend the juices, honey and olive oil thoroughly (in a food processor or by hand in a bowl or pitcher). Top the kale with the cranberries and dress and season to taste. Serves 10.



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Citrus Angel Food Cake

Light, zesty and low in fat, Metropolitan Bakery's Citrus Angel Food Cake could be the perfect dessert for entertaining down the Shore. Though it appears frequently at their Reading Terminal Market stand and sold both by the cake and by the slice, it also can be special-ordered (by calling 215-545-6655 at least 48 hours in advance).

10 large egg whites, at room temperature

¼ tablespoon cream of tartar

1 ½ cups granulated sugar

1 cup all-purpose flour

1/8 tablespoon kosher salt

Grated zest of 1 lemon

Grated zest of 1 orange

Grated zest of 2 limes

1 ¼ cup confectioners’ sugar 

¼ cup fresh lemon juice

Preheat the oven to 350°F. In a large, clean, dry bowl of an electric mixer, combine the egg whites and cream of tartar. With a whip attachment at low speed, beat the whites until foamy. Increase the mixer speed to high; beat the whites until soft peaks form. Gradually add ¾ cup of the granulated sugar, 1 tablespoon at a time, beating well after each addition. When all the sugar is incorporated, continue to beat until the mixture is shiny and just holds firm peaks when the beaters are lifted. (Do not overbeat.)

Sift together the remaining ¾ cup of sugar, the flour, and the salt onto a piece of parchment paper.

With a rubber spatula, gently fold all the lemon and orange zests, and half the lime zest into the egg white mixture. Sift one-third of the flour mixture over the whites; gently fold in with the spatula. Repeat twice more with the remaining flour mixture just until blended. Pour the batter into an unbuttered 8 1/4” x 4 ¼ angel food cake pan. Gently run a knife through the batter to remove any air pockets.

Bake the cake on the center oven rack 40 to 45 minutes, until a skewer inserted in the center of the cake comes out clean. Remove cake from oven and invert onto a tray to cool. This will ensure a light and airy texture.

While the cake is cooling, make the citrus glaze. Sift the confectioners’ sugar into a small bowl. Add the lemon juice and remaining lime zest;  whisk until smooth. 

Turn the cake pan right side up; run a spatula around the sides of the pan and tube. Invert the cake to unmold. Place the cake on a serving tray or cake stand. Pour the glaze over the top. Let the cake stand 15 minutes, until the glaze sets.  Serves 8 to 10.

Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour (

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Chef's Challenge Winner - Braised Pork Belly (Glazed with Basil Honey) Tartine

We recently ran a contest so explosive – that kitchen fires were happening all over!


Just kidding, of course. However, we did ask foodies and aspiring-chefs alike to create dish. But not just any ol’ dish – a dish that was only limited to certain ingredients. Such as, pork, watermelon, kale, red peppers, honey, your choice of cheese, bacon, and any staple household ingredients.  After we put your cooking abilities to the test, the amount of creativity and energy that went in to each dish was so was inspiring (see all the deliciousness here) – but there could only be one winner…

Pork Belly

This mouthwatering Braised Pork Belly (Glazed with Basil Honey) Tartine won the contest hands down. So, if you’re like us – then you’re saying to yourself right now “I HAVE to try that!”

Well, now you can. Winner, Olivia, of Olivias Palate shared with us her amazing recipe – and now we’re sharing it with you!

This recipe serves 10-12 people as an appetizer

For the pork belly, you will need:

For the basil honey glaze, you’ll need:

To finish the appetizer:


Preheat the oven to 350°F.

Heat a cast-iron frying pan over high heat.  Add sea salt and black pepper generously all over the pork belly and sear it in the hot pan until it is browned on all sides.  While the pork belly is searing, put the beer, white wine, ginger, garlic, orange, and honey in a cast-iron Dutch oven.  Bring the braising liquid to a simmer on top of the stove.

Add the meat to the braising liquid.  If the braising liquid doesn’t cover the meat, add a bit of water to the dutch oven until it does.  Cover the pot and cook in the oven for 1.5 hours (or until the meat is tender).  Transfer the pork belly to a sheet pan and cover the meat with a cutting board or baking sheet.  Place something heavy on top to weigh down the meat and keep it flat.  Let the pork belly cool with the weight on it.

While the pork belly is cooling, blend the basil with the honey in a food processor or blender to make the glaze.

Cut the cooled meat into 1/4 inch strips.  Heat a cast iron frying pan over high heat and sear each strip rapidly to brown.  Toss the hot strips with the basil honey glaze.  Add more basil honey on the baguette and some arugula.  Then place the pork belly and top with goat cheese, watermelon match sticks. and extra virgin olive oil.

She promises this will be at hit at your next dinner party – and we believe her! 

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Morel Mushroom and Asparagus Eggs Benedict


We’re firm believers in brunch traditions, which is why this tasty dish can be made entirely from ingredients at the Reading Terminal Market. Stop by to pick up the fixings for this meal and wander the historic aisles of the market. Then, spend a splendid Sunday afternoon whipping up this decadent meal for your family and friends via closetcooking.

Mushroom and Asparagus Eggs Benedict features a twist on a classic, not to mention a fanciful use for the seasonal Morel mushroom. Jump on this meal fast, before the season expires! Our taste buds are tingling at the prospects of this delicious dish.

Ingredients & Vendors

1 tbsp olive oil – The Tubby Olive

1 shallots (large, finely diced) – Iovine Brothers Produce

1 clove garlic (chopped) – Iovine Brothers Produce

1/2 tsp thyme (chopped) – OK Produce

1 tbsp butter – Fair Food Farmstand

8 ozs mushrooms (morel, halved or quartered depending on size) – Iovine Brothers Produce

1/4 cup white wine (or broth) – Blue Mountain Vineyards

1/2 cup heavy cream – Lancaster County Dairy

Dash of salt and pepper – Jonathan’s Best Gourmet Grocer

4 slices multigrain bread (lightly toasted) – Market Bakery

12 spears asparagus (blanched) – OK Produce

4 eggs (poached) – Godshall’s Poultry


  1. Heat the oil in a pan over medium heat.
  2. Add the shallot and cook until tender, about 2-3 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the butter and let it melt.
  5. Add the mushrooms and cook until they release their moisture, about 3-5 minutes.
  6. Add the wine or broth, deglaze the pan and cook for 2 minutes.
  7. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the meat to minimum.
  8. Bring a large pot of water to a boil and reduce the heat to medium.
  9. Swirl the water in the pot.
  10. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat with another egg.
  11. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat with remaining two eggs.
  12. Place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce.
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Grilled Key Lime Chicken


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


  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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4 Asparagus Recipes for Spring

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Photo: Iovine Brothers' Summer Slaw

Asparagus is one of the first crops to be harvested during the local growing season, and, at the Market, we know spring has sprung when the first batch of local asparagus arrive. We thought it only fitting to post four of our merchants’ favorite asparagus recipes. Enjoy!

Beck’s Grilled Summer Asparagus


  • 1 lb. asparagus, pencil size
  • 2 tbs. olive oil
  • ½ tsp Granulated garlic
  • 1 tsp fresh lemon juice
  • salt ( kosher) to taste
  • ground black pepper, to taste
  • 12 ea. fresh raspberries (as garnish) 


Cut the root end of asparagus until, wash and dry. Put in a baking dish with all ingredients except the fresh raspberries, reserve them for the garnish.

The asparagus should marinate for about two hours covered in the refrigerator. Strain the marinade from the asparagus and shake off any excess oil so that it will not flame on the grill and give the asparagus the black sooty color as it is cooking, you want a nice lightly charred look.

Place asparagus on a smoking hot preheated outdoor grill, get some quick car marking then move the asparagus to an indirect area of the grill to finish. From beginning to end; to cook this should take 3-4 min total, it should until be bright green and be al dente to the touch, it will continue to cook until it cools. Place in fridge to help cool.

Put asparagus on a platter decoratively and top with the dressing and garnish with fresh berries.

Fair Food Farmstand’s Favorite Shaved Asparagus Pizza by

Makes 1 thin crust 12-inch pizza



  • 1 recipe Really Simple Pizza Dough or your favorite pizza dough
  • 1/2 pound asparagus
  • 1/4 cup grated Parmesan
  • 1/2 pound mozzarella, shredded or cut into small cubes
  • 2 teaspoons olive oil
  • 1/2 teaspoon coarse salt
  • Several grinds black pepper
  • 1 scallion, thinly sliced


Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.


Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best here, but I only had a standard, old and pretty dull peeler and it still worked; a mandolin would also work, in theory, but I found it more difficult to do it that way), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl and be sure to try one — I bet you can hardly believe how good raw asparagus can taste.

Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

Iovine Brothers’ Summer Slaw



  • 12 oz Cider Vinegar
  • 1 tsp. Celery Seed
  • 2 tbsp. Yellow Mustard Seed
  • 1 cup Extra Virgin Olive Oil
  • 1 tbsp. Salt & Pepper
  • 6 oz. Honey

Bring all ingredients to a boil in a sauce pan.
Let cool before serving.

Summer slaw

  • 1 Bunch Red Swiss Chard removed from the stem, sliced thin
  • 1 Turnip, Julienne cut
  • 4 Asparagus Stalks, French cut
  • 1 Fennel Bulb, shaved thin
  • 2 Navel Oranges, segmented
  • 6 Bunch Radish, thinly sliced in rounds


Add all ingredients into a mixing bowl and toss with cool dressing immediately before serving. Enjoy!

Pearl’s Oyster Bar’s Scallops with Asparagus and Mushroom Beurre Blanc


  • 1lb medium asparagus
  • 1tsp. minced garlic
  • 3 tbs. olive oil
  • 2lb large sea scallops (tough ligament removed from side of each, if attached)
  • ½ tsp. black pepper
  • ¾ tsp. salt
  • 1/3 cup dry white wine
  • ¼ cup unsalted butter, cut into 4 pieces
  • Sliced Baby Bella mushrooms
  • 1tbs. minced fresh chives


Trim asparagus, and cut stems into ¼ thick diagonal slices, leaving tips whole.

Heat 1 tbs. oil in a 12” heavy nonstick skillet over moderately high heat. Add garlic, mushrooms, and asparagus, stirring occasionally, until just tender (5-6 minutes). Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and ½ tsp. salt. Add 1 tbs. oil to skillet and heat over moderately high heat, then sauté ½ of the scallops, turning over once, until browned and just cooked through, 4-6 minutes total. Transfer scallops with tongs to another plate as cooked.

Wipe out skillet with paper towels, and then add remaining tbs. oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4-6 minutes total. Transfer cooked scallops to a plate. (Do not wipe skillet after second batch.)

Carefully add wine to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tbs. (about 1 minute). Add any scallop juices accumulated on the plate and bring to a simmer. Reduce heat to low and whisk in butter, 1 piece at a time, until incorporated.

Add asparagus and remaining ¼ tsp. salt, and cook until heated through (about 1 minute).

Serve scallops topped with asparagus and mushroom sauce. Garnish with fresh chives.


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Recipe for French Onion Soup

It's been the coldest winter in decades, and what better way to warm up than with a hearty bowl of French onion soup! Even better – all of the ingredients are available here at the Market!


½ cup (1 stick) butter (Available at Hatville Deli, L. Halteman Family Country Foods, and Jonathan Best)
2 lbs yellow onions, halved and thinly sliced lengthwise (Available at Fair Food Farmstand, Iovine Brothers Produce, and OK Produce)
1 tsp. Kosher salt + more if desired (Available at The Head Nut)
1 tsp. freshly ground black pepper + more if desired (Available at The Head Nut)
8-10 sprigs fresh thyme leaves, chopped (Available at Fair Food Farmstand, Iovine Brothers Produce, and OK Produce)
6 cups broth (beef is traditional but chicken or vegetable will work too) (Available at Jonathan Best)
1 cup dry white wine (Available at Blue Mountain Vineyards)
1 French Baguette or Italian Ciabatta bread (Available at Market Bakery and Metropolitan Bakery)
3 cups Gruyere cheese, grated (Available at Downtown Cheese, Salumeria, and Valley Shepherd Creamery)

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme leaves, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.

Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the broth and simmer for 30 minutes. Season the soup with salt, and pepper to taste.

Preheat the oven to 400F. Slice the bread, arrange on a baking sheet, and toast until crispy.

Pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted bread and a generous amount of grated Gruyere. Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

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