The Hills Market Blog

 

Columbus Chef Series 2014

We are continuing with our annual Columbus Chef Series of cooking classes this year! These classes include a one-hour demonstration from a top Columbus chef, followed by a three-course meal served with accompanying wines. 

The class fee is $45 per person and includes instructions, recipes, dinner and three glasses of wine. All classes begin at 6:30 p.m. and reservations are required. Call 614.846.3220 or email us at manager@thehillsmarket.com for reservations.

UPCOMING CLASSES

January 28th: Chef Zac of Local Roots

February 19th: Chef John Beck of 89 Fish & Grill

February 25th: Chef Matthew Heaggans of Bebe at the Hey Hey and Swoop! Food Truck

Watch for additional dates on our Cooking Classes page!

Recipe: Luna Burger's Spicy Peanut Lettuce Wraps

Our friends at Luna Burger have put together 33 tips for a healthy 2014! For all the tips, visit lunaburger.com. Check out The Hills Market Facebook page through the month of January for more healthy tips and recipes!

TIP #1: KNOW WHAT'S IN YOUR FOOD

In the Luna Burger kitchen, and in all 6 veggie burgers, the total number of non-GMO verified, pure plant ingredients is 33. Each burger has between 13 and 17 real whole food ingredients: beans, grains, vegetables, fruits, spices, herbs, vinegar, molasses, maple syrup. One of the best ways to move toward a healthier you is to look at the ingredient list of any processed food you're thinking of buying so you know what's in it! Choose ones that have short lists of recognizable ingredients and don't contain any chemicals, preservatives, or other ingredients you can't pronounce.

RECIPE: SPICY PEANUT LETTUCE WRAPS

Ingredients:

2 Peanut Cilantro Luna Burgers
4 large Red Leaf Lettuce leaves (for wraps) or 4 Romaine Leaves (for lettuce boats)
8 slices of cucumber
10 baby carrots sliced in half
8 slices red bell pepper
A few sprouts (optional)

Peanut Sauce:
½ cup good peanut butter
½ cup hot water
2 tbs. soy sauce
2 tbs. honey
2 garlic cloves, minced
1 tsp. apple cider vinegar
2 tbs. fresh cilantro, minced
pinch of cayenne (optional)
salt to taste

In a skillet heat Luna Burgers as directed on package. Cut in half.

Whisk together peanut butter and hot water. Stir in remaining peanut sauce ingredients.

To construct: Lay each lettuce leaf flat. Top with ½ a Luna Burger, sliced veggies and peanut sauce.

If using red leaf lettuce, fold up the bottom, fold in the sides and then roll up.

Serves 2.

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.

 

Stress Less this Thanksgiving



For those hosting Thanksgiving gatherings, timing is everything. And whether you have the time to make everything from scratch or would prefer to leave the cooking to someone else, Hills has everything you need this holiday season.

 

1. START FROM SCRATCH

We've got all the ingredients for your favorite Thanksgiving recipes, like this back-to-the-basics stuffing.

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 tablespoon 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 an instant-read thermometer to serve safely. 

 

2. SAVE A FEW STEPS

Purchasing pre-cut vegetables are an easy way to shave prep time on Thanksgiving Day. Find pre-cut Ohio butternut squash and yams in our produce section. We also offer perfectly sliced carrot and celery sticks, perfect for throwing together a quick veggie tray.

 

3. LET THE HILLS COOK!

We have the whole feast taken care of this year. You'll find your favorite Thanksgiving sides -- Hills Own Scalloped Potatoes, Hills Own Gravy, Sausage Apple Dressing, Sweet Potato Puree with Apples & Praline Topping -- in our grab-and-go cases, or check out our full Holiday Catering menu online!

And, of course, we have lots of crowd-pleasing desserts in stock. Try Jeni's Cinderella Pumpkin ice cream for a fun twist on traditional pumpkin pie, or pick up one of our prepackaged pies, like this blue ribbon-winning Pecan Pie from Steven's Bakery in Springfield, Ohio.

Hills Market celebrates 20 years with 20% off

 

The Hills Market is turning 20 and we’re celebrating in a big way. As part of our Hills Market 20th Anniversary Celebration, running November 15-17, we’re giving our customers 20% off all purchases all weekend! And we’re stretching our popular A Taste of The Hills Market sampling event into a three-day sampling extravaganza at our Worthington store!

Our Celebrate 20 Years With 20% Off promotion runs Friday through Sunday, November 15-17 at our Worthington store, 7860 Olentangy River Rd. We’ll give customers 20% off their entire purchase (excluding alcohol, tobacco and lottery) all weekend long.

Come sample some of the Hills Own classic creations during A Taste of the Hills Market, running throughout the day Friday through Sunday, November 15-17. Each decadent day will feature samples of some of the best products created at The Hills, from our famous Hills Own Ohio Beef Meatloaves to our iconic Carrot Cake. Ohio vendors will be sampling products throughout the store all weekend as well.  

The Hills Market opened in 1993 on Olentangy River Road in Worthington, at the foot of the Worthington Hills neighborhood. The Hills is a locally owned grocery store with two locations serving Central Ohio.

Hills Market provides the best of Ohio and beyond, with high-quality meats, seafood, produce, bakery, wine, beer and cheese departments. Hillsoffers custom in-house prepared foods, a delicatessen featuring made-to-order sandwiches and pizzas, full-service catering and a grocery delivery service. The Hills is known for special events, including $5 Pancake Breakfast, Charity Happy Hours, and countless wine and beer tastings.

 

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.

 


Hills in the Press

In a guest post on the popular local blog Breakfast With Nick, Jess and Rob from the blog $20Dates raved about Destination Donuts at the Hills Market Downtown as part of their Columbus donut roundup! The Columbus couple had these kinds words to say about our Downtown store: "With local candy, cheese, beer, meat, produce, dessert, hot sauce & more, The Hills Market Downtown has got it going on!"

A few other media mentions over the past couple of months:

In the August issue of Columbus Monthly, Dara Schwartz of our Darista Cafe pop-up shared her expert shopping tips.

And in the August issue of Crave, Hills and our vendors got lots of love. Dan the Baker shared the story of his rising business -- he started his wholesale business out of the back of our Worthington store and still sells his artisan breads at both stores. Jeremy Wells, the chalkboard artists who creates all of our in-store signage, was featured along with other prominent local sign artists. Nicholas Dekker wrote his Breakfast With Nick column all about crepes, inclucing Crepes a la Cart, who provides our weekly Sunday brunch at the Downtown store. And Harvest Pizzeria's Chris Crader talks up Harvest's new frozen pizzas, sold at both Hills Market locations. 

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

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