We have new goodies in store, just in time to treat yourself or your sweetheart! Come in and check out our great selection of Valentine’s Day cards, too!
We’ve had an overwhelming response to our market dinners so far, and have plans for more in December! Call the store today to inquire about dates and to make a reservation; seats are going fast! 307-200-6141
Here’s a menu from one of our October dinners… just one example of how delicious dinner at a grocery store can be!
New at Aspens Market! Elevate your Fall Cleaning experience with Caldrea cleaning products in our three favorite scents – Sea Salt Neroli, Lavender Pine & Basil Blue Sage. Have a favorite Caldrea product we’re not carrying? Let us know so we can include it in our next order!
Last night, we hosted 10 guests at our first-ever in-store dinner, sold at auction to support the Grand Teton Music Festival. It was a huge success!
Thanks to Joel, Josh and Morgan for knocking it out of the park. Stay tuned for details about how you can join us for future dinner events in the coming weeks.
Congrats to Joel and Morgan for bringing home an Aspens Market victory on Wednesday at the first annual People’s Market Iron Chef competition, beating out chefs from three of Jackson’s favorite restaurants!
September afternoons are for gathering good food and best friends, throwing something on the grill, and relishing what’s left of the season.
Have you tried our chicken sausage? Don’t miss out on one of the tastiest items on offer from our butchers, a perfect choice for the dog days of Summer. Call ahead to make sure we have them… they go fast!
We’re loving these make-ahead breakfast ideas from “the kitchn.” Stop by Aspens Market and pick up everything you need to take them for a spin!
Chicken Paillard
This week’s “Cooking from the Market” recipe is one that our family makes frequently, especially in the warmer months. It’s so easy and refreshing, we actually crave it if a week or so has gone by. Chicken paillard can be prepared a number of different ways, but we like ours pounded very thin, with a light crust, extra lemon and a huge pile of arugula. It’s easy to pass off leftovers on picky toddlers because of how soft the pounding and marinating renders the meat. This week, we substituted arugula salad for a delicious roasted broccoli recipe that we’ll definitely be repeating. If it seems like all we prepare as a side dish is broccoli or arugula, it’s because we’ve been growing these particular greens in our garden and we’re trying to use them up! We also tend to get on a roll with certain combinations and preparations of foods, which isn’t a bad thing for a family, as long as what you’re preparing is always nutritious and colorful. We promise to branch out for future posts!
This dish took us about 45 minutes to make. You can marinate the chicken breasts while you roast the broccoli, and everything will end up being ready when you want it to be.
Serve this entire dish with extra lemon wedges, if you like lemon as much as we do 
Chicken paillard and roasted broccoli recipes and shopping lists are below, and you can find hard copies at Aspens Market on August 31st.
Have fun cooking!
Chicken Paillard with Roasted Broccoli
Makes 2-4 servings, depending on your appetite
4 boneless skinless chicken breasts
1 large head of broccoli
Flour, 1/2 cup
2-3 lemons
Sugar, 1/2 teaspoon
Salt, 1/2 teaspoon plus a bit more for chicken marinade
Pepper, 1/2 teaspoon plus a bit more for chicken marinade
Red pepper flakes, 1/4-1/2 teaspoon
Parmesan cheese, enough to shave on top of the roasted broccoli to your liking
1) Begin by aggressively pounding out 2 chicken breasts per person (this allows for second helpings or ample leftovers) between pieces of plastic wrap, until the meat is a quarter inch thick, or even a bit thinner.
2) Submerge the pounded breasts in a shallow dish of lemon juice (at least one whole lemon), olive oil (about 1/4 cup), and salt & pepper (a generous amount). Let the meat marinate for about 30 minutes.
3) Set your oven to 500 degrees and place a sheet pan in the hot oven to preheat.
4) Toss one large head of broccoli, chopped (about 3-4 cups) with 3 tablespoons of olive oil, 1/8-1/4 teaspoon red pepper flakes, 1/2 teaspoon sugar, and 1/2 teaspoon each salt and pepper.
5) Carefully remove the preheated sheet pan from the oven and spread the seasoned broccoli onto it, placing the pieces flat-side down as much as possible. Roast in the oven for 9-11 minutes, or until the florets turn golden brown.
*We added the juice of about a half a lemon and a generous amount of shaved parmesan to the broccoli after it had roasted and cooled for a minute or two…
6) Prepare a shallow dish with flour, remove chicken from marinade, lightly coat each breast with flour, and place in a hot saute pan with enough olive oil to cover the bottom of the pan. *Preheat the pan and the olive oil before adding the chicken* Cook each side on high heat for about 6 minutes, or until the exterior is golden brown.
Plate the chicken with a side of the broccoli and extra lemon wedges, and enjoy!
Easy Quiche
This week’s “Cooking from the Market” recipe was so easy and delicious, we can’t believe we hadn’t tried to make it before. We had seen a recipe for quiche in an old GOOP e-newsletter that focused on easy lunch ideas for kids, and we had been looking for a way to use the broccoli from our garden (see photo below!), so this was the perfect opportunity to put both to use. Our daughter likes eggs, so we often use them to create a “scramble” with other leftover foods, but we found this to be a more sophisticated application of the same idea (we ALL were interested in eating this). Even better is that it’s just as tasty at room temperature as it is warm, and we had leftovers enough for a couple of school lunches.
The recipe indicates that you add a cup of anything you’d like to the basic egg/milk/cheese filling, which is great if you have vegetables that need to be used (like we did), leftover meat, or even a flavorful cheese that’s been sitting around for close to too long. It took us about 10 minutes to make the filling and pour it into the frozen ready-to-bake pie shell, and another 45 minutes to bake. We lightly steamed a cup of broccoli, chopped it small, and seasoned it with salt and pepper to taste before adding it to the rest of the filling mixture. We also chose a whole wheat pie crust and used 2% milk to make the dish a little lighter and healthier, and were very pleased with how silky and not-at-all-too-heavy it turned out. The adults had seconds.
We again served this week’s dish with our signature family salad (see last week’s post for the recipe). The quiche recipe and shopping list are below, and you can find hard copies at Aspens Market on August 11th.
Have fun cooking!
Easy Quiche
Makes one 9″ quiche
One 9″ ready-to-bake pie shell (we used a Wholly Wholesome 9″ Organic Whole Wheat Pie Shell, available in the frozen section – they come in packs of two)
3 eggs
Milk, 1 cup (we used 2%)
Grated cheese, 1 cup*
Grated Parmesan cheese, 1/2 cup*
*NOTE: We used one 1 1/2 cup package of Organic Valley Italian Blend shredded cheese, which covered us for the “regular” and the Parmesan cheeses
1 cup of “star” ingredient of your choice (broccoli, spinach, prosciutto, goat cheese…)
1) Preheat oven to 350.
2) Lightly cook your “star” ingredient if raw, season with salt and pepper to taste, and let cool.
3) Whisk together all ingredients and pour into pie shell. Bake at 350 for 45 minutes or until the center of the quiche is firm (we inserted a skewer to make sure it came out clean). Let sit for 10 minutes or more before serving.
