The Hills Market Blog - The Hills Market: Columbus' Premier Specialty Grocer

Recipe: Kale, Rainbow Chard, Chicken and Feta Salad

Trying to start the New Year off right? We can help! We'll be sharing easy, quick and healthy recipe options perfect for those of us who are always on the go.

Make this hearty salad recipe for an easy family dinner!

Kale, Rainbow Chard, Chicken, and Feta Salad

Ingredients:

1/2 cup cider vinegar

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano(optional)

1/2 cup olive oil

1 bunch kale, torn into bite-sized pieces

1 bunch Rainbow chard, torn into bite-sized pieces

1 pound grilled skinless, boneless chicken breast, sliced

1 (6 ounce) container crumbled feta cheese, or more to taste

1/3 cup raisins

1/3 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.

Thanksgiving Recipes from The Hills

A few of our standby favorite recipes for the holiday season!

Thanksgiving Turkey

3 or 4 leaves fresh sage
salt and pepper
turkey rub (recipe below)
aluminum foil
Bowman & Landes Fresh Turkey

Preheat oven to 425 degrees.

Season cavities of turkey with salt and pepper and insert sage leaves. Crumple pieces of foil into balls and place in cavities. Fold wings under and place in roasting pan. Rub all over with turkey rub. Place in oven for 20 minutes.

Reduce heat to 325 degrees and roast until done. (The instant read thermometer should register 170 degrees at the thickest part of the thigh. Do not let it touch the bone.) During roasting, remove 2 or 3 times to baste with its juices. If turkey reaches the desired brown color before it is done, place a tented piece of foil loosely over top of turkey.

When done, remove pan from oven, remove turkey carefully from pan and let stand at least 20 minutes before carving.

Turkey Rub

(This can be made the day before)

1 stick unsalted butter, melted
1/4 cup paprika
1/4 cup salt

Mix ingredients and set aside. Bring to room temperature before using.

Madiera Gravy

(Can be made two days in advance)

turkey neck, giblets and any trimming
1 rib celery
1 carrot
1 small onion
2 cloves
1 bay leaf
2 or 3 large sprigs of parsley
1 1/2 cups chicken broth (or Bowman & Landes Turkey Broth)
1 cup Madiera wine
additional water, to cover

for serving day
2 TB. Madiera wine
3 TB. butter or turkey fat
3 TB. flour

Place turkey giblets, neck and trimmings in a small saucepan. Break carrot and celery in half and place in saucepan. Cut onion in half, stick one clove in each half and add to saucepan. Add bay leaf and parsley. Add one cup wine and chicken broth and enough water (if needed) to cover. Bring to boil, lower heat to simmer, cover with lid slightly ajar and cook for two hours. Strain. You should have two cups. If not, add enough water to equal two cups. Chop giblets and add them back to stock if desired. Chill.

While turkey is sitting:

In saucepan, melt butter or turkey fat and stir in flour. Let cook over moderate heat until flour aroma disappears, about 1 minute.

Pour all juices from turkey roasting pan into tall narrow cup or fat separator. Let fat rise to top and pour brown juice underneath into saucepan with gravy. Put roasting pan over heat and deglaze with remaining 2 TB. Madiera and about 1/4 to 1/2 cup water. Let it boil, scraping up any brown bits to dissolve them. Add content to gravy and season with salt and pepper.

If gravy is too thick, add some stock or milk. If too thin, dissolve 1 TB. cornstarch in 1 TB. cool water and stir, a bit at a time, into simmering gravy until desired consistency is reached. Remember, it will continue to thicken as it cools.

Simple Stuffing

8 cups day-old bread, cut or torn into pieces, about 1/4 inch square
1 cup chopped celery
1 cup chopped onion
2 sticks unsalted butter
salt and pepper
poultry seasoning

Melt butter in large pot. Add celery and onion and cook over medium heat until softened. Add salt, pepper and poultry seasoning. (About 1 teaspoon of the salt and pepper and 1 TB. poultry seasoning, to start.) Stir to incorporate. Add bread and stir to mix thoroughly. Cook on low heat until all the bread is coated. Adjust seasoning.

Note: You may add more melted butter if mixture seems too dry.

Place in oven-proof pan and reheat before serving. If stuffing in turkey, it must reach 160 degrees on instant read thermometer to serve safely.

Cranberry Orange Sauce

(Can be made two days in advance)

12 oz cranberries
1 cup sugar
1 cup orange juice (preferably fresh)

In a medium saucepan over moderate heat, dissolve sugar into orange juice, stirring from time to time. Stir in cranberries and cook until cranberries start to “pop” or open, about 10 to 12 minutes. Remove from heat and pour sauce into bowl. Refrigerate. Sauce will thicken as it cools. Bring to room temperature before serving.

In Season // Ohio Fall Produce

Apples! Squash! Kale! Sweet potatoes! Rainbow carrots! All of these Ohio-grown fall produce favorites and more are arriving in our produce sections. Stop in for everything you need to make hearty soups and other favorite fall recipes.

SWEET POTATO AND APPLE SOUP

1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice

1 small parsnip, peeled and cut into 1-inch dice

2 garlic cloves, coarsely chopped

2 tablespoons extra-virgin olive oil

Salt to taste

6 cups vegetable stock or low-sodium broth

1 cup apple cider

1 teaspoon green Tabasco sauce

Finely diced Granny Smith apple and minced parsley, for garnish

Preheat the oven to 375 F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.

In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley.

Recipe courtesy Food & Wine

Ohio Love // Back-to-School Snacks

Looking for after-school snack ideas or new twists on trail mix? Use one of our favorite Ohio products, Sugar Shack Kettle Corn, as a base and mix it up with any number of add-ins. If your tastes run sweet, try it with Little Eater Granola, dried cranberries or Dietch's white chocolate pretzels. Or go the savory route with this Barbecue Snack Mix recipe!

Barbecue Snack Mix

6 cups popcorn

2 cups corn tortilla chips, such as Shagbark

2 cups cheddar fish or other cheese crackers

6.5 oz almonds

2 cups nuts

1/2 cup unsalted butter

1/2 cup barbecue sauce, such as CaJohn's

1 tsp Worcestershire sauce

2 tbsps sugar

2 tsps smoked paprika

2 tsps chili powder

2 tsps garlic powder

1/2 tsp Tabasco (optional)

Ohio,

Summer Sangrias.

With our Produce Department right next to our vast selection of wines, sometimes the two are bound to mingle. Here's a Sangria recipe — or three — for your enjoyment.

White Stone Fruit Sangria

1 peach, halved, pitted, and sliced into 1/2-inch wedges
1 nectarine, halved, pitted, and sliced into 1/2-inch wedges
1 plum, halved, pitted, and sliced into 1/2-inch wedges
16 cherries, pitted
3 tablespoons peach liqueur
1 bottle (750 ml) dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Albarino
4 cups (32 ounces) chilled ginger ale
Ice

In a pitcher or large bowl, combien peach, nectarine, plum, cherries, peach liqueur and white wine. Stir to combine and refrigerate one hour (or up to overnight). To serve, add ginger ale and ice.

Rosé Sangria

2 (750- ml) bottles your favorite rose wine
1 (750-ml) bottle sparkling water or club soda
3/4 to 1 cup granulated sugar
1 cup fresh raspberries
1 cup diced strawberries
1 cup diced nectarines or peaches
2 blood oranges or navel/seville oranges, juiced
1 lemon, juiced

In a large one gallon pitcher, combien all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve.

Red Sangria

3/4 cup simple syrup
2 bottles red wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges, sliced into thin round
2 green apples, cored and sliced thin
2 lemons, sliced into thin rounds

Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

Recipes,

Wine

Two Recipes from the Inn at Cedar Falls.

Chef Anthony Schulz of Inn at Cedar Falls has graced our kitchen several times. A fellow fan of locally sourced and seasonal foods, Anthony is definitely in our extended family of "Professional Foodies" Click through to find two recipes from last night's class.

Extended Family,