thefreshmarket thefreshmarket

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The Fresh Market  Welcome to the official account of The Fresh Market. Snap your favorite #FreshFinds and share with us today!

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If you’re savoring the final days of summer ☀️, hosting a #ShrimpBoil with friends should be in your weekend plans. Avail today & tomorrow, our easy Cajun meal for 4 is just $29.99, here’s what’s included:
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• 1 lb Wild American Shrimp (21-25 per pound)
• 14 oz Andouille Sausage
• 24 oz One-Bite Red, Gold or Medley Potatoes
• 3 oz Zatarain’s Crab Boil Seasoning
• 4 ct White or Bi-Color Corn
• 6 ct Cornbread Muffins

Everyone likes #TacoTuesday, but tonight we’ll be lovin’ #FajitaFriday! This week’s #LittleBigMeal comes with everything needed to get your kitchen sizzlin’! See link in bio, here's what's included:
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• 1 lb Sirloin Steak Strips, 1.5 lb Chicken Breast Strips OR 1 lb Raw, Peeled/Deveined Shrimp (51-60 per pound)
• 1 Southwest Veggie Kit
• 8 ct La Tortilla Factory Hand Made Style Tortillas (asstd)
• 14 oz. Better Bean Ready to Eat Beans (asstd)
• 7-8 oz The Fresh Market Shredded Cheese (asstd)
• 8 oz. Frontera Classic Fajita Skillet Sauce (asstd)

Sweet + savory = Fresh Grape Salsa served with goat cheese! Try our recipe for this delicious hors d'oeuvre featuring #TheFreshPick: Grapes. 🍇
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FULL RECIPE: Fresh Grape Salsa
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1 hr 15 min | Serves 4-6
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INGREDIENTS:
• 1 ½ lbs. red seedless grapes, halved
• 1 tbsp. red wine vinegar
• ½ tbsp. agave syrup
• 1 bunch fresh mint, finely chopped
• ½ small red onion, finely chopped
• salt and pepper, to taste
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PREPARATION:
Combine all ingredients and chill for one hour or overnight. Serve with toasted baguette slices and goat cheese or Brie.

With a side of grapes and red wine sauce, this Pecan-Crusted Wild Salmon recipe brings #TheFreshPick full circle! 🍇🍷
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FULL RECIPE: Pecan-Crusted Wild Salmon with Roasted Grapes and Red Wine Sauce
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30 min | Serves 4
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INGREDIENTS:
• Olive oil
• 1 lb. seedless (any color) grapes on their stems, cut into 4 equal clusters
• 4 (6 oz.) wild salmon fillets
• Kosher salt and freshly ground black pepper
• 2 tsp. Dijon mustard
• 2 tsp. mayonnaise
• ¼ c. pecans, finely chopped
Sauce:
• 2 tbsp. cold unsalted butter, divided
• 1 tbsp. minced shallot
• 1 c. dry red wine, such as Pinot Noir or Shiraz
• ¼ tsp. coarsely chopped fresh thyme, plus thyme sprigs for garnish
• 1 tsp. balsamic vinegar
• 1 tsp. honey or light brown sugar
• ½ tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
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PREPARATION:
Preheat the oven to 400ºF. Oil a large rimmed baking sheet. Place the grapes on the pan and coat lightly with the oil. Roast for 5 minutes. Mix the mustard and mayonnaise together in a small bowl. Spread over the top of each fillet. Spread the chopped nuts on a small plate. Turn the fillet upside down, and dip the top in the nuts to coat evenly. Transfer to a plate. When the grapes have cooked for 5 minutes, remove the sheet from the oven. Add the fillets, skin side down, to the sheet. Return to oven and continue cooking until grapes are slightly shriveled and the salmon is barely opaque when prodded in the center, about 15 minutes. For the sauce: Melt 1 tbsp. of the butter in a sm. saucepan over med. heat. Add the shallot and cook, stirring occasionally, until softened but not browned, about 11Ž2 minutes. Stir in the wine, thyme, balsamic vinegar, and honey and bring to a boil over high heat. Cook, stirring occasionally, until the mixture has reduced to about 3 tbsp., 5 to 7 minutes. Remove from the heat. Cut the remaining tbsp. of butter into cubes. Add to the saucepan and whisk until the butter softens into the sauce. Season with salt & pepper. Set the sauce aside; it will stay warm, and do not reheat. Transfer a salmon fillet and a grape cluster to each plate. Spoon the sauce around the salmon, garnish with thyme sprigs, and serve.

Chicken Parm made easy! This week’s #LittleBigMeal is sure to be a dinner winner. See link in bio, here's what's included:
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• 4ct Breaded Chicken Cutlets
• 25 oz Cucina Antica Pasta Sauce
• 7-8 oz The Fresh Market Shredded Cheese (asstd)
• 6ct Take and Bake Garlic Knots
• 10-12 oz Eat Smart Vegetable Salad Kit

Looking for an impressively creative, yet stunningly easy dessert? Look no further! This Green Grape Granita with Honeydew is a frozen delicacy - you’ll never want to let it go! ❄️
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FULL RECIPE: Green Grape Granita with Honeydew
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15 min + 3hr | Serves 4
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INGREDIENTS:
• ½ c. sugar
• ½ c. water
• 1 lb. green seedless grapes, stems removed
• ½ large honeydew melon, seeds removed and cut into chunks
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PREPARATION:
Chill a 9-by-13-in metal baking pan and a dinner fork in the freezer. Bring the sugar and water to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Remove from the heat and let cool completely. (To reduce cooling time, nestle a small heatproof bowl in a larger bowl of iced water. Pour the syrup into the small bowl and and let stand, stirring occasionally, until cold, about 10 minutes.) Purée the grapes, honeydew and cooled syrup in a food processor. (Or, process in batches in a blender.) Pour into the chilled baking dish. Freeze until icy around the edges, about 1 hour, depending on the freezer’s temperature. Using the fork, mix the frozen edges into the center. Freeze, repeating the stirring procedure about every 45 minutes, until the mixture has a slushy, consistency, about 3 hours total freezing time. At this point, the granita can be frozen for another 2 or 3 hours or overnight. Just before serving, use the fork to scrape the granita mixture back into a slush. Serve frozen in dessert bowls.

We’ve got the equation for a sweet Friday night: 1 dz roses + 1 dz choco-dipped strawberries = $15! We’d love to see your #DateNightDoubleDozen pics! 😍 This week’s beautiful blooms were snapped by 📷: @lilbitt102

Our Kabob #LittleBigMeal will have your family lining up for seconds of our favorite grillable meal! See link in bio, here's what's included:
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• 1 4ct Meat Kabobs (Teriyaki Chicken OR BBQ Pork)
• 1 4ct Veggie Kabobs (Reg OR Tropical)
• 1 Pita Pocket Bread (White OR Wheat)
• 1 lb Mediterranean Pasta Salad
• 16 oz Talenti Gelato (asstd)

Are you team Verdes💚 or Rojas❤️? Gotta decide because it’s Enchiladas #LittleBigMeal time! Let us know how you plan to serve up this delicioso dinner for four!

Can we get a #FriYAY? 🙌🍷 Today and tomorrow, get 20% OFF wine when you buy 12 bottles (or more) or 10% OFF 4+ bottles! #winetime #stockup
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In select stores, exclusions may apply.

Little effort ➡️ delicious results! Fire up the outdoor grill and pick up this week’s $20 #LittleBigMeal, featuring the yummiest Chicken Al Fresco for four! See link in bio, here’s a list of everything that’s included:
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• 4 ct Natural OR Marinated Chicken Cutlets
• 4 ct Russet or Sweet Potatoes
• The Fresh Market Shredded Cheese
• Eat Smart Vegetable Salad Kit
• 12 ct Crispie Cookies

There’s only a few steps to this salsa!💃 Here's how to make our party-perfect Nectarine Salsa that will have your guests dancing for more #TheFreshPick
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FULL RECIPE: Nectarine Salsa
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45 min | Serves 4-6
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INGREDIENTS:
• 2 medium nectarines, about ¾ lbs, finely chopped
• ½ medium shallot, minced (about 2 tbsp.)
• ¼ c. torn cilantro leaves
• ¼ c. fresh lime juice (about 2 small limes)
• ½ tsp. granulated sugar
• ⅛ tsp. smoked paprika
• ¼ tsp. kosher salt
• ¼ tsp. ground pepper
• baguette, cut into rounds
• 6 oz. soft cheese, for serving
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PREPARATION:
Stir all ingredients together in a small bowl. Let stand at room temperature at least 30 minutes or up to 2 hours. Serve with toasted baguette rounds and your favorite soft cheese, such as Goat or Brie.

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