Enjoy some asparagus with your next meal- Tuesday, October 17, 2017

This week, Brookhaven Marketplace is pleased to offer Ocean Mist Farms Asparagus for a $1.69 lb. Originally established in 1924, Ocean Mist Farms is family owned and operated to this day, and has provided generations of customers with the freshest produce available for almost a century.

Asparagus is sometimes referred to as the "food of kings". It's also ancient: The vegetable has been cultivated for more than 2,000 years, and was prized by the ancient Greeks and Romans alike for both taste and the medicinal properties they believed it possessed. Asparagus gets it name from the Greek word asparagos, which means “sprout” or “shoot”. Aptly named and revered by all, asparagus was so prized by the emperors of the Roman empire that they maintained special fleets just to gather and transport it.

Believe it or not, asparagus is a member of the lily family; yes, those lilies – the ones with the flowers. This means asparagus is closely related to garlic, onions and leeks, although visual similarities are scarce. Like other edible vegetables in this family, asparagus spears offer a good variety of vitamins, minerals and other nutrients. Low in fat and high in fiber, asparagus is a good source of iron, vitamin C, and B vitamins -- particularly folate (AKA folic acid), which is required by the human body to make DNA and other genetic materials, as well as aid in cell division. Consumption of folate-heavy foods has also been shown to reduce the risk of depression, and it's supposed to help maintain or improve heart health.

Now that you have some understanding of the origins and benefits of asparagus, why not try preparing a nice side dish of this wonderful vegetable for your next meal? Asparagus pairs well with pretty much everything, depending on how it's cooked (steamed, boiled, sauteed, or grilled) and seasoned. You can serve it with beef, pork, chicken or eggs, and even as part of a pasta dish.

Not interested in experimenting but still keen to try preparing asparagus on your own? Here are a few recipes that could be right up your alley:

Asparagus Souffle

Grilled Asparagus

Cheesy Asparagus Bake

Creamy Asparagus Fettuccine

Asparagus and Jack Cheese Frittata

Gluten-Free Prosciutto and Asparagus Pesto Pizza

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce 

Want even more recipes? Take a look here.


Have you ever tried Seedless Holiday Grapes?- Tuesday, October 10, 2017

Grapes have often been described as the candy of fruit; they're not as sweet as actual candy of course, but if you're looking for a healthy alternative to junk food that still satisfies your sweet tooth, grapes are the way to go. Packed with vitamins and minerals in addition to the sought after sugar, grapes are the perfect go-to for anyone with a craving, all while being low in fat (less than 1 gram in a 1 cup serving) and calories (60-100 per serving, depending on the variety). Fresh, frozen, or incorporated into other foods, grapes are extremely versatile and a welcome addition to many recipes.

This season, Brookhaven Marketplace is pleased to offer Columbine Vineyard's holiday grapes in addition to the assortment of standard varieties we usually carry. Columbine Vineyards, a family-owned operation in California's San Joaquin Valley, was established by Marin Caratan, a native Croatian who immigrated to the United States in the early 1900s with the dream of starting his own vineyard – not for wine, but for table grapes! He harvested his first crop in 1926, and his family has continued to cultivate the original vineyard to this day, in addition to expanding and producing more and better fruit.

Now four generations into the business, the Caratan family is pleased to introduce their new holiday grapes. To quote their website, which describes them best:

(Our) new seedless Holiday® grapes are most aptly named. They’re as sweet, juicy, and delicious as any candy served this time of year, yet better for you. They’re bright, shiny and red-like ornaments upon a tree or a certain reindeer’s nose. And they come in big; luxurious bunches which look gorgeous in a table centerpiece, decorative fruit bowl, or gift basket. But the main reason we call these luscious beauties Holiday grapes is that just like the season, they’ll be gone before you know it.

Columbine's holiday grapes are fantastic for snacking – just rinse and pluck directly from the bunch! You can also use them in traditional holiday recipes and desserts... Turnovers and pies come to mind, as grapes are the perfect complement for tart apples and cranberries. These wonderful grapes can also be incorporated into a lovely rice stuffing for your pork crown roast, or added to a fresh salad. And if you've never experienced sweet grapes with a savory goat cheese or brie, you're definitely missing out!

If you're not interested in eating your grapes plain, here are some recipes to try:

Honeyed Fruit Salad

Cheese and Fruit Cocktail

Easy Fruit Tarts

Three Spice Chicken Salad

Watermelon Champagne Sangria

For more possibilities, click here


Celebrate Oktoberfest with food from Brookhaven Marketplace- Tuesday, October 3, 2017

Autumn can be a difficult time of year for some of us; the days are getting substantially shorter, the temperatures are falling, and soon the weather won't accomodate many of our favorite outdoor activities. There is one advantage to the change in season, however, and that's the fact that many cultures worldwide hold major celebrations this time of year. There are numerous opportunities for socialization with friends and family, as well as within our communities; but best of all, we can expect all kinds of spectacular foods and beverages to make their appearance, each with its own theme and ethnic/cultural origin.

Most recently, Oktoberfest has taken center stage. The world's largest beer festival, Oktoberfest is held annually in Munich, Bavaria, Germany. Festivities generally take place over a 16-day to 18-day period, and run from late September until the first Sunday in October. Millions of people attend the festival every year, primarily for the opportunity to sample a large number of traditional brews and food.

Here in the United States, where we have a strong (and getting stronger!) culture surrounding beer, we've come to thoroughly embrace Oktoberfest in recent decades, along with most of its trappings. Stores like Brookhaven Marketplace are keen to offer customers 'fest-themed beer (or "bier") and a variety of festival-style foods, including main course options and snacks and appetizers. We've also got the fixings to help you make your own array of Oktoberfest-appropriate meals, so on by and check out our selection.

Recommended Oktoberfest recipes


Preparation: 20 min. Cooking: 110 min. Total: 130 min.

2 Cup water

2 Cup wine vinegar

2 onions

3/4 Cup fresh carrots

5 peppercorns

2 whole cloves

2 1/4 Lb beef top round roast

3 Tbsp cooking oil

1 Cup red wine (optional)

1/2 pinch salt , to taste

1/4 pinch pepper , to taste

1 Cup sour cream , or regular cream

Mix first seven ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes to make a marinade.

Place the beef in a big pot, pour in the marinade, and place the pot covered in the refrigerator. Marinate for 2-3 days. Remove the beef from the marinade and let it drain, patting dry with paper towels. Strain the remaining marinade to remove vegetable, etc.

Add cooking oil to a frying pan. Place the beef in the pan and cook over medium heat, turning as needed, until browned. Place the beef in a pot. Pour remaining marinade over the beef, or, alternatively, pour the red wine over the beef.

Bake at 425 ℉ for 90 minutes, turning regularly. Remove from oven. Remove beef from the pot and place on a large platter. Place the remaining marinade (or red wine) in frying pan and boil to reduce, adding salt and pepper to taste. Lower heat and mix in sour cream (or regular cream if you desire a less sour taste). Add mixture to the beef. Slice and serve.

Sauerbraten side dishes – We suggest kraut and potato pancakes or dumplings as sides for this delicious dish.


Pork Schnitzel with Fresh Applesauce

Preparation: 20 min. Cooking: 20 min. Total: 40 min.

1 Lb Jonathan apples , cored, peeled and cut into wedges

7/8 pinch ground cinnamon

2 Tbsp sugar

2 Tbsp water

4 pork tenderloin chops

3 Tbsp all purpose flour

1 eggs , beaten

1/2 Cup dried breadcrumbs

Preheat oven to 400 ℉. Combine apples, cinnamon, sugar and water in a non-reactive saucepan over medium high heat. Bring to a boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally, or until apples have lost their texture. Remove from heat and set aside. Place pork chops between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season with salt to taste. Dredge chops in flour, shaking off excess. Dip in beaten egg then dredge in breadcrumbs. Set aside 15 minutes. Spray breaded pork lightly with oil. Arrange in a roasting pan and bake 10 minutes or until golden. Turn and bake another 7-8 minutes or until pork is browned. Serve pork chops with applesauce.


German-Style Bratwurst and Sauerkraut

Preparation: 20 min. Cooking: 30 min. Total: 50 min.

6 slice bacon

1 small onions , chopped

1 clove garlics , crushed

2 (14.5 oz) can sauerkraut, drained , rinsed

2 medium potatoes , peeled and sliced

1 Cup water

4 Fl Oz dry white wine or apple juice

3 tsp brown sugar

1 tsp chicken stock powder

1 tsp caraway seed

1 bay leaves

1 Lb bratwurst

1 large apples , cored and sliced

Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 normal Tbsp drippings from skillet. Reduce heat to medium.

Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 normal cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across bratwurst and add to sauerkraut mixture. Reduce heat to low, cover and simmer 10-15 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple and crumbled bacon. Cover and cook 5-10 minutes more or until apples are just tender. Remove bay leaf and serve.


An introduction to eggplant- Tuesday, September 26, 2017

Eggplant is one of the most common produce items available at the supermarket, yet it is often avoided due to its somewhat intimidating size and appearance. There is also the pervasive notion that eating too much eggplant can lead to toxic effects, which simply isn't true. There are a large number of people out there who are wary of or simply don't know what to do with this glossy-smooth, oblong vegetable, and we here at Brookhaven Marketplace would like to take the mystery out of its origin and preparation. As always, we feel we should encourage our customers to explore their food options and take advantage of the great produce we have available.

What is eggplant, exactly?

Believe it or not, eggplants belong to the nightshade family of vegetables. When people think of "nightshade", it's often of the deadly variety, but the toxins in eggplant are virtually non-existant outside of their leaves and flowers... So unless your planning on feasting on a salad of eggplant greens and flowers, you don't need to worry about ingesting anything harmful.

Eggplants, like tomatoes, are a viney plant that grows closer to the ground, rather than a tree or shrub. They are a warm weather crop and cannot be planted prior to a region's last heavy frost – so typically mid to late spring (which is why they are considered best and at their peak season around late summer). They require about three-and-a-half to four months to grow and mature.

There are a large variety of eggplants. The most common varieties here in the U.S. being the Black Magic and Black Bell. Outside of these two types, there are several other major varieties of purple eggplant, including the Sicilian, Italian, Indian, Japanese, and Chinese varieties. They all vary in size and proportion, with the Chinese eggplant being quite elongated and slightly curved – not dissimilar to peapods. There are also white eggplants, which are only slightly thinner and rounder than the popular American types.

While the different varieties do vary slightly in taste and texture, one can generally describe eggplants as having a pleasantly bitter taste and spongy texture.

How to prepare eggplant

Info courtesy of

  • The skin of the eggplant is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.

    The flesh should be pale and creamy and free of blemishes. Remove dark or bruised portions and seeds that are turning brown, as they can have a bitter taste and an unpleasant texture.

    If you’re roasting the eggplant whole in the oven or on the grill, leave the skin on, then after roasting, let it cool, and scoop out the flesh.

    The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.

    The flesh should be pale and creamy and free of blemishes. Remove dark or bruised portions and seeds that are turning brown, as they can have a bitter taste and an unpleasant texture.

    If you’re roasting the eggplant whole in the oven or on the grill, leave the skin on, then after roasting, let it cool, and scoop out the flesh.


Avoid extra calories and carbs with lettuce wraps- Tuesday, September 19, 2017

One of the big health crazes sweeping the country today is the low-carb diet. While the idea of eating low carb (fewer processed carbohydrates and high-sugar fruits) has existed for ages, it didn't really start taking off until the Atkins plan came on the market in the 1970s, and started to explode in popularity in the '90s.

Studies have shown that low-carb/ketogenic diets like Atkin's, which encourage eating high protein, high fat, and very low carbohydrate foods, are easier to maintain than traditional diets because they emulate the sort of diet early humans would have consumed – before the advent of heavy farming, convenience food, and ready access to sugar. It emphasizes meat, cheese, and eggs, while discouraging foods such as bread, pasta, fruit, and anything with added sugar. Low-carb and keto diets, when combined with regular exercise, excel at aiding in weight loss, and are far more effective long term than low-fat or low-calorie diets.

Part of maintaining a more natural and balanced diet is, of course, eliminating processed carbs: That means no or very little in the way of baked goods and pasta. But Americans have their own common food traditions, and part of that tradition is the consumption of fast or easy-to-prepare items such as sandwiches and burgers. Lunch foods in general are hugely popular here, but what do you do if you are confronted with an array of deli fillings but you don't want a hoagie? We here at Brookhaven Marketplace would encourage you to consider lettuce wraps as an option. You can replace the bread with fresh, crispy iceberg or romaine lettuce, allowing you to continue to enjoy your favorite sandwich fixings without getting your hands messy or piling on the carbs and unnecessary calories. You'll also be upping your fiber intake, which is (almost) always a good thing! In addition, romaine lettuce offers a lot of other benefits; it boasts plenty of vitamin A and K, 20% of your daily value of vitamin C, and 16% of required folate, which is necessary for healthy cell division and function.

Here's two recipes to try:

Asian Lettuce Wraps Recipe

Preparation: 10 min. Cooking: 10 min. Total: 20 min.


  • 2 tablespoons soy sauce use tamari if gluten free

  • 2 tablespoons hoisin sauce

  • 2 tablespoons lime juice

  • 1 tablespoon peanut butter

  • 1/4 teaspoon ground ginger

  • 1/2 tablespoon Sriracha less if you don’t like spice


  • 1 teaspoon sesame oil

  • 1/2 yellow onion diced

  • 1 pound chicken breasts cubed

  • 1/2 cup shredded carrot

  • 2 cloves garlic minced

For serving

  • 1 head butter lettuce

  • Salted Peanuts chopped

  • Green onions thinly sliced

  • Cilantro chopped

  • Couscous

Whisk together the sauce ingredients and set aside.In a large skillet, heat sesame oil over medium heat.Once hot, add in onion.Cook for 5 minutes, or until the onion is tender.Add in chicken, carrots, and garlic.Cook until chicken is no longer pink.Once cooked, stir in the sauce and serve in a lettuce wrap with couscous or rice, peanuts, green onions, and cilantro.


Minced Pork and Watermelon Lettuce Wraps

Preparation: 10 min. Cooking: 10 min. Total: 20 min.

1 Lb ground pork , lean

3 tsp fresh minced garlic

3 tsp ginger , minced

1 tsp soy sauce

1 Cup scallions , chopped

1 Cup hoisin sauce

1 Cup pine nuts , toasted

1 Cup seedless watermelon , minced

8 bibb lettuce leaves , or iceberg lettuce leaves

In a heavy, non-stick skillet over high heat, brown the pork until well done. Reduce heat to medium and add the garlic, ginger and soy sauce to the pan. Stir for a few minutes and then add the scallions. Remove from heat and add the Hoisin sauce and pine nuts. Stir to mix well. Fold in the watermelon. Divide among the lettuce leaves, wrap and serve immediately.


Not-so-ordinary chicken breast- Tuesday, September 12, 2017

Ah, chicken; almost everybody eats it, not everyone loves it – especially when it comes to boneless, skinless chicken breast, which isn't exactly the most flavorful part of the bird. There are many, many ways to prepare this ubiquitous cut of meat, but many of us tend to take the easy route and either grill it or bake it, lightly seasoned and typically whole. Now, there's nothing wrong with cooking chicken breast this way, but it's oh-so-ordinary, and not the most compelling food your tongue will encounter.

However, chicken breast has the advantage of being relatively cheap and an excellent source of protein, so we definitely don't want to discard it as a meal option for the sake of taste. Instead, why not start incorporating chicken breast into more rich and flavorsome meals using a variety of other, more potent ingredients?

In this way, chicken has an advantage over other meats because it's subtle flavor pairs well with almost anything salty or savory. You can add diced chicken breast to pasta dishes, casseroles or bakes, or cubed, chunked or sliced chicken to stir fries and salads. If you are determined to use the whole breast intact, consider skillet recipes that incorporate strong sauces. Glazes and marinades also go a long way toward making plain boneless, skinless chicken breasts more palatable by keeping the flesh moist and tender, and these can be cooked in a pan on the stove, grill, or in the oven.

The goal here is to make chicken breast bolder and more interesting, rather than plain and unappetizing. Here are a few recipes tp help get you started livening up this common cut of meat.

Bourbon Barbecued Chicken

Preparation: 5 min. Cooking: 15 min. Total: 20 min.

2 Tbsp vegetable oil

1 onions , chopped

4 Tbsp bourbon

1 1/4 Cup barbecue sauce

3 tsp lemon juice

6 boneless, skinless chicken breast half

Prepare grill or broiler. Heat half the oil in a saucepan over medium high heat. Saut'e onion 3-4 minutes, stirring frequently, until softened. Stir in bourbon and boil 1 minute, until liquid is almost evaporated. Stir in barbecue sauce and lemon juice. Set aside. Brush chicken with remaining oil and season with pepper to taste. Grill or broil 4 minutes per side. Brush with half the sauce and cook another 2-3 minutes, turning occasionally and brushing with sauce. Serve with remaining barbecue sauce.


Chicken Cacciatore

Preparation: 10 min. Cooking: 15 min. Total: 25 min.

4 boneless, skinless chicken breast , or thighs, cut into 3 in. pieces

1 1/2 Tbsp olive oil

2 Cup mushrooms , sliced

3 cloves garlic , crushed

2 cans crushed tomatoes , with puree

2 tsp Italian seasoning

2 Tbsp lemon juice

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium-high heat. Saut'e chicken 3-4 minutes, turning frequently, until browned. Remove and set aside. Reduce heat to medium and saut'e mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.


Fresco Marinated Chicken

Preparation: 10 min. Cooking: 10 min. Total: 20 min.

1 envelope herb and garlic dry soup mixes

4 Fl Oz water

2 Tbsp olive oil

1 tsp lemon juice

1 Lb boneless, skinless chicken breast halves

aluminum foil

nonstick cooking spray

Combine first 4 ingredients in a baking dish. Add chicken and turn to coat. Cover and marinate 1 hour, or overnight. Prepare grill or broiler. Line a broiler pan with aluminum foil and spray with nonstick cooking spray. Arrange chicken on foil and pour over half of the marinade. Grill or broil 5 minutes. Turn chicken over, pour on remaining marinade and grill or broil another 4-5 minutes, or until chicken is cooked throughout.


Ratatouille Stir-Fry

Preparation: 15 min. Cooking: 15 min. Total: 30 min.

2 tsp vegetable oil

2 Cup celery , sliced diagonally

1 Cup green beans , thawed if frozen, cut into bite-size pieces

1 onions , thinly sliced

1/2 Cup carrots , sliced

4 Tbsp chicken stock or water

2 boneless, skinless chicken breast half , cut into 2x.25 in. strips

2 zucchini , cut into 1x.25 in. strips

1 Cup cauliflower florets

1/2 Cup green bell pepper , chopped

2 3/4 Fl Oz soy sauce

1/2 tsp sugar

7/8 pinch ground ginger

7/8 pinch black pepper , ground

7/8 pinch garlic powder

3 Cup spinach , chopped

3 tsp water

2 tsp cornstarch

Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick.


A closer look at yogurt- Tuesday, September 5, 2017

Yogurt has always been a popular snack here in the United States, but the past decade or so has seen a rapid expansion in the varieties (or styles) of yogurt being sold. We now have Icelandic and Greek style yogurts available alongside traditional yogurt, in addition to yogurt drinks like kefir, which offer people the many benefits of yogurt without the need of a spoon.

While variations on yogurt exist (and we will discuss those differences later), all yogurt varieties are made in roughly the same way. The only initial difference is in the type of bacteria used in the fermentation process. There are two varieties, thermophilic (warm loving) bacteria and mesophilic (cool loving). The thermophilic bacteria cultures at 110 degrees F, while the mesophilic variety cultures at about 70-77 degrees F. Both work in the same way: The bacteria consume the lactose in milk and converts that lactose to lactic acid, which is what gives yogurt its tangy flavor. The lactic acid also lowers the pH of the milk -- allowing it to be stored for longer periods -- and changes the protein structure, resulting in its yogurt's thickened texture.

Greek Yogurt VS. Regular Yogurt

The only significant difference between standard yogurt and Greek lies in the straining process. To make Greek yogurt, regular yogurt is strained extensively to remove more of the liquid whey and lactose to create a thicker texture. Aside from the mouth-feel, Greek yogurt boasts substantial nutritional differences from regular yogurt as well: It contains twice the protein and half the sodium and carbohydrates, which is great, but it also has three times the saturated fat...not so good.

Icelandic Yogurt

Also known as skyr, this style of yogurt is essentially a step up from Greek as far as processing. The straining process is a bit more thorough, with even more whey being extracted. The result is a much more less tart and more dense yogurt – one that will practically stick to your spoon like batter. Tradtionally, skyr is made with nonfat yogurt, while Greek yogurt is typically derived from full-fat varieties (although in the American market, non- or low-fat varieties are also popular).

So, what about kefir?

Kefir has a tart and refreshing flavor similar to yogurt and the culturing process is similar, but it contains beneficialyeast as well as the probiotics (friendly bacteria) found in yogurt. Kefir can be made from any type of milk, but cow and goat's milk varieties are the most common.

Kefir is made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir. --

Health benefits of yogurt and yogurt products

Yogurt can aid in digestion - Yogurt is made by bacterial fermentation of milk, a process that may boost digestive health because it produces the same good bacteria found in the gut. These useful bacteria are referred to as probiotics and, in additional to assisting with regular digestion, are known to help reduce the symptoms of irritable bowel and relieve abdominal pain and gas.

Yogurt can help boost your immunity - According to some studies, the probiotics in yogurt can help enhance immunity, possibly by producing more infection-fighting white blood cells.

Yogurt can help with blood pressure - Yogurt is rich in potassium, which is known to help lower blood pressure. It is also critical for enabling the heart to beat properly.

Yogurt contains lots of vitamins and minerals – One serving of yogurt contains fair to high amounts of potassium, phosphorus, vitamin B5, zinc and riboflavin. It is also rich in B12, which is necessary for maintaining red blood cells, and aids in nervous system function.


Have a wonderful Labor Day weekend!- Tuesday, August 29, 2017

Although summer doesn't technically end until late September, for all intents and purposes Labor Day weekend marks the end of summer fun for the majority of people. It's the last significant holiday weekend until Thanksgiving, and the only one boasting decent weather, so now is our last real chance to bust out our grills and enjoy the warmth and (hopefully) sunlight with family and friends before the school season kicks into high gear and we find ourselves with less time and less stamina to spend entertaining.

In an effort to help make your Labor Day party a memorable – or at the very least, gastronomically satisfying – one, we've got a tremendous number of hot specials on grillable fare, including freshly ground beef, bratwursts and pork ribs. In addition, you will find specials throughout every other department on items that would be perfect additions to your spread...

You'll no doubt want to serve some delicious, ice-cold beverages along with your main course; check out Oberweis' delicious, locally made punches, teas and lemonades -- all on sale this week. We've also got a wide selection of domestic and imported beer for those interested in offering their guests adult beverages, and for the cook-out traditionalists, we're also offering a great price on soft drinks. Look for deep discounts on both Coca-Cola and Pepsi products when you visit this week.

If you're low on snack foods or you just want more variety, we've got some exceptional items for you to peruse. Want to serve more than just potato chips? We got Xochitl Tortilla Chips and Brookhaven's Original Recipe Pita Chips on sale, both of which pair perfectly with Cedar's Hummus. Another perfect party go-to is the meat and cheese snack plate/appetizer: Check out our deli for a number of Boar's Head sliced-to-order fresh cheeses and a variety of delicious cured and roasted meats, and assemble your own perfect platter.

For side dishes, we've got fresh, sweet corn on the cob (excellent grilled, steamed or roasted), as well as a number of pre-packaged salad blends, including Fresh Express and Queen Victoria Organic salads. Check our produce department for deals on numerous fruits and vegetables and consider making your own specialty salad using preferred ingredients; it's hard to go wrong with a fresh fruit salad or gelatin mold, especially when you control what goes into them.

With so many items on sale this week, your options are plentiful. Please bear in mind that if you're having trouble deciding what you want to serve, our staff are happy to assist you. We're here to help, whether you only require information or are looking to hand the work off to someone else. Check the Party Planning Guide here on our website for additional information and catering options.


Cowboy Cut Ribeye Steaks – Perfect for the grill or the oven- Tuesday, August 22, 2017


This week, Brookhaven Marketplace is excited to offer a special price on an exceptional cut of steak, the ribeye. And not just your ordinary ribeye, either: We're talking the thick, juicy, almost caveman-esque "Cowboy Cut", a portion of meat typically sold in restaurants that serve bone-in ribeyes, but not always available in local markets.

The Cowboy Cut Ribeye, also known as a "Tomahawk Steak" if the bone extending outward from the meat is cut extra long, comes from the forward rib of the animal, just behind the chuck portion. It is typically about 2 to 2 1/2 inches thick, making it a rather daunting steak to prepare with traditional methods - and you'd better have help eating it, as these steaks are humungous in every dimension. A single large Cowboy Cut can feed up to four people, although you'll usually find them in sizes more appropriate for two.

Cooking your Cowboy Cut Ribeye

There are two common methods of preparation for this beast of a steak: Grilling, which can be tricky given its thickness, and pan- or grill-searing and roasting. In both cases, you want a "low and slow" heat approach to cooking, allowing the steak to warm very gradually in the interior without scorching and drying the outside, and giving the enzymes in the meat time to tenderize the steak. The beef should spend more time in the 40-120 degree temperature range than other, slimmer steaks, in order to facilitate this tenderization process.


Remove steaks from refrigerator and let stand at room temperature for at least 1 hour before seasoning. Season both sides liberally with salt and black pepper, and whatever else may appeal to you (garlic is always delightful!). Make sure to wrap the bones with foil so that they don’t burn. Once seasoned, let the steaks stand another 40 minutes to an hour.

Preheat the grill to 350 degrees. Grill the steaks on indirect heat for 17-20 minutes per side. Once the internal temperature of the meat is about 125 to 130 degrees, move them over to the direct heat side of the grill for 1 1/2 to 2 minutes more per side for searing.


Heat an outdoor grill to highest heat. Preheat oven to 350-375 degrees.

Season steaks generously with salt (and pepper as desired). Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.

Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill. Transfer the steak to a baking sheet. If pan-searing: Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until browned or blackened, depending on your preference, 6 to 10 minutes total.

Transfer the steak to a baking sheet (or leave in cast-iron skillet). Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but be sure to use a meat thermometer to assure a perfectly cooked steak. Let rest 5-10 minutes before slicing.


An introduction to one of our preferred deli items, prosciutto- Tuesday, August 15, 2017

There are thriving Italian communities all over the country, and even if you, yourself, don't happen to live in one, many of us share some Italian heritage, while the rest of us have been directly influenced by it. This can be seen nationwide, largely in our meal preferences: Some of our most treasured foods as a society, such as pizza, spaghetti and lasagna, all evolved or were sourced directly from Italian cuisine.

However, not everyone has experienced all Italian cuisine has to offer. While most folks could tell you what lasagna is and are no doubt familiar with olive oil when it comes to meal preparation, not everyone is familiar with one of Italy's other top exports, prosciutto. Found in delis like Brookhaven’s, prosciutto is a variety of uncooked, dry-cured meat – specifically ham.

While there are many regional varieties, in general prosciutto has a mild flavor with a fair amount of saltiness due to the curing process. It is typically sliced extremely thin and served either alone or as part of a larger appetizer, side dish or entree... It's not uncommon for prosciutto to be paired with softer cheeses such as fresh mozzarella, and it goes exceptionally well with sweeter foods like dates or even melon, which helps accentuate its savoriness. One of the most popular uses for prosciutto is as a wrapping for vegetables like asparagus, and it makes for an excellent pizza or sandwich topping as well. It should also be noted that the rind or butt ends of prosciutto can be diced and incorporated into soups and stews for added flavor.

Prosciutto Recipes


Prosciutto Flowers

Melon and Prosciutto

Roast Shrimp with Prosciutto

Kiwi Fruit and Prosciutto Crostini

Main Course

Fettuccine a la Prosciutto

Peppered Capellini with Prosciutto

Pizza with White Beans, Prosciutto, and Rosemary

Cream of Potato Soup with Prosciutto and Sour Cream

For other great prosciutto recipes, look here.