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Recipes – Superfood Marketplace https://superfoodmarketplace.net Large Selection of Multi-Cultural Grocery Brands Fri, 03 Apr 2026 18:11:40 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 Honey Garlic Roast Chicken https://superfoodmarketplace.net/honey-garlic-roast-chicken/ Fri, 03 Apr 2026 18:11:40 +0000 https://superfoodmarketplace.net/?p=3980 Juicy, flavorful, and perfect for a beautiful Easter table

Ingredients:

  • Whole chicken
  • Garlic (minced)
  • Honey
  • Butter
  • Paprika
  • Salt & pepper
  • Fresh herbs (optional)

Instructions:

  1. Preheat oven to 375°F
  2. Mix honey, garlic, butter, and seasoning
  3. Rub mixture all over the chicken
  4. Roast for 1–1.5 hours until golden and juicy
  5. Baste halfway through for extra flavor

Serve with rice, potatoes, or fresh vegetables

Get your fresh whole chicken at Superfood Marketplace & Eagle Supermarket

#EasterDinner #RoastChicken #FamilyMeals #FreshIngredients

]]> Garlic Butter Beef Steak https://superfoodmarketplace.net/garlic-butter-beef-steak/ Fri, 03 Apr 2026 17:48:35 +0000 https://superfoodmarketplace.net/?p=3977 Simple, juicy, and packed with flavor, perfect for Easter dinner!

Ingredients:

  • Beef steak (sirloin or ribeye)
  • Butter
  • Garlic
  • Fresh herbs (thyme or parsley)
  • Salt & pepper

Instructions:

  1. Season steak with salt & pepper
  2. Sear in a hot pan 3–4 mins per side
  3. Add butter, garlic, and herbs
  4. Spoon butter over steak until cooked to your liking

Serve with roasted veggies or mashed potatoes 🥔

🛒 Find fresh quality beef at Superfood Marketplace & Eagle Supermarket

#EasterRecipes #SteakDinner #FreshMeat #HolidayMeals

]]> Haitian Legume Stew https://superfoodmarketplace.net/haitian-legume-stew/ Wed, 31 Dec 2025 20:46:50 +0000 https://superfoodmarketplace.net/?p=3952

INGREDIENTS

  • 1 -2 lb beef, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cups chayote squash, peeled and cubed
  • 1 cup cabbage, chopped
  • 1 cup carrots, sliced
  • 2 cup eggplant, cubed
  • 4 cups water or beef broth
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • Salt and pepper to taste
  • 2 tablespoons lime juice
  • Hot pepper to taste (optional)
  • 3 tablespoon of Haitian Epis
INSTRUCTIONS
  • Marinate the Beef: In a large mixing bowl, combine the beef cubes with the lime juice, salt, epis, and pepper, ensuring each piece is well-coated. Set aside to marinate for at least 15 minutes to infuse the flavors.
  • Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the beef to the pot, browning it on all sides to seal in the juices and flavor.
  • Sauté the Aromatics: To the same pot, add the chopped onion, garlic, and bell pepper. Cook until the onions become translucent and the mixture is fragrant, stirring frequently.
  • Combine Vegetables: Incorporate the chayote squash, cabbage, carrots, and eggplant into the pot. Stir to mix the vegetables with the aromatics and meat.
  • Simmer the Legume: Pour in the water or beef broth, enough to cover the mixture. Season with thyme, parsley, salt, pepper, and hot pepper if using. Stir well to combine all the ingredients.
  • Cook: Bring the pot to a boil, then reduce the heat to low, covering the pot. Let the legume simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through. The chayote squash should be tender. Then, remove the bigger pieces of beef. Grab a potato masher to purée the vegetables. Taste, adjust flavors to your preferences.
  • Finish and Serve: Once the legume is cooked, adjust the seasoning to taste. The stew should be hearty and thick, with a rich blend of flavors from the beef and vegetables.
]]> Arroz Con Pollo https://superfoodmarketplace.net/arroz-con-pollo/ Wed, 31 Dec 2025 20:43:24 +0000 https://superfoodmarketplace.net/?p=3948

  • Made with Roma tomatoes, a mix of veggies and seasoning to match, this Arroz con Pollo is a hassle-free way to spice up your cooking. Simply put, onions, garlic cloves, chili, corn, peas, chicken, and rice are all simmered down in one pot. The dish is then balanced out by chopped cilantro leaves – giving the savory and spicy base of that fresh bite it needs. What could be better than that?

    Step 1

  • Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.

    Step 2

  • In a blender, combine the Roma tomatoes, garlic, onion, and 1 ½ cups of water. Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible. Reserve the juice and discard the solids.

    Step 3

  • Heat 2 tablespoons of oil in a nonstick pot over medium-high heat. Add the rice to the pot. Sauté rice, stirring almost constantly, for 10 to 15 minutes till the grains of rice start to turn golden. Be careful when they begin to turn golden, they can easily turn brown or burn if you don’t watch them carefully.

    Step 4

  • Measure reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid in total. First, measure the tomato liquid and pour it into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed – in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total. Stir in the diced carrots, corn, and peas along with 1 teaspoon of salt.

    Step 5

  • Sprinkle the chicken pieces with salt (skip salting the chicken if you’re using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.

    Step 6

  • Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.

    Step 7

  • Reduce heat to a slow, even simmer over medium-low heat and cover the pot. Let the mixture simmer for 1 hour until all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes- the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.

    Step 8

  • Serve the chicken over the rice, garnished with chopped cilantro if desired.

    Click here for the full recipe

]]> Jamaican Brown Stew Chicken https://superfoodmarketplace.net/jamaican-brown-stew-chicken/ Wed, 31 Dec 2025 20:36:59 +0000 https://superfoodmarketplace.net/?p=3944
  • Place the chicken thighs in a large bowl along with the onion powder, garlic powder, black pepper, pink salt, all purpose seasoning, coconut sugar and browning sauce.
  • Rub the entire marinade into the chicken, cover with plastic wrap and refrigerate overnight  (preferably) or for several hours.
  • Preheat the oven to 200C/400F and line a baking tray with parchment paper.
    • Steps5-8 stewing the chicken
    • Place the chicken on the baking tray, ensuring they are spaced out and not overcrowded.
    • Roast the chicken for 25-30 minutes  or until the skin is golden and crispy, turning half way through.
    • Once browned, remove from the oven and set aside (reserve the drippings).
    • In a large frying pan or skillet, heat the olive oil on medium heat.
    Steps9-12 sauteing the vegetables
    • Add the onion, scallion garlic, ginger and bell peppers and saute until soft and translucent.
    • Add the pimento, thyme, tomato puree and hot pepper sauce, stirring and folding the entire contents.
    • Add 2-3 tablespoons of the reserved drippings along with the hot water to the frying pan (add a splash more browning, if you want to).
    • Carefully lower the chicken into the pan using tongs.
    Steps13-16 adding the water and stewing the chicken
    • Reduce the heat to medium-low, cover the pan with the lid and allow to slowly simmer for 30-40 minutes to form a rich brown gravy (check the pan to see if any oil is suspended on the surface. If so, skim this off with a spoon). Add ½ cup of hot water, if you want to increase the amount of gravy.
    • Do a taste test and add additional pink salt and black pepper to taste.
    • Remove the thyme sprigs before serving.

    Click here for the full recipe

    ]]>         Pernil Asado (Garlicky Roast Pork Shoulder) https://superfoodmarketplace.net/pernil-asado-garlicky-roast-pork-shoulder/ Wed, 17 Dec 2025 23:33:38 +0000 https://superfoodmarketplace.net/?p=3935

    This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citrus, garlic, and herbs, then cooks slowly in the oven until it’s deeply caramelized.

    • 1 cup cilantro leaves, coarsely chopped
    • 1/2 cup orange juice, freshly squeezed
    • 1/2 cup lime juice, freshly squeezed
    • 9 garlic cloves, finely chopped
    • 3 tablespoons fresh oregano, finely chopped
    • 1 1/2 tablespoons extra-virgin olive oil
    • 2 tablespoons kosher salt, plus more to season
    • 1/2 teaspoon freshly ground black pepper, plus more to season
    • 1 boneless pork shoulder roast with fat cap (5 pounds)
    • Lime wedges, for serving

    Directions

    In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt, and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

    1. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Let stand at room temperature for 1 hour.

    2. Preheat the oven to 400°F. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300°F and roast for 4 hours longer, until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest for 30 minutes.

    3. Chop the fat cap into bite-sized pieces. Carve, shred, or pull the pork apart, then garnish with the crispy cap pieces.

    4. Serve with lime wedges.

    About this recipe

    Chef Jose Enrique’s version of the Puerto Rican classic pernil asado is extra flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until the meat is caramelized and crispy. It can be carved, shredded, or pulled into large pieces for serving. It’s no wonder that pernil is a traditional Christmas dish that’s ideal for family gatherings.

    You’ll want to start preparing this pork shoulder roast a day in advance since the meat needs to marinate overnight. The next day, take it out of the fridge and remove from the marinade about six and a half hours before you plan to serve the dish — the pork roasts at a higher temperature for an hour to brown, then stays in the oven an additional four hours at a reduced temperature to cook all the way through.

    ]]>         One-Pan Beef & Peppers Pasta https://superfoodmarketplace.net/one-pan-beef-peppers-pasta/ Wed, 17 Dec 2025 16:31:47 +0000 https://superfoodmarketplace.net/?p=3930 Ingredients (from the circular):

    • Ground Beef ($3.45/lb, page 4)

    • Red Bell Peppers ($2.55/lb, page 1)

    • Barilla Pasta (2 for $5, page 1)

    • Hunt’s Tomatoes (28 oz cans, 2 for $4, page 2)

    • Onions + Garlic (pantry staples)

    • Salt, Pepper, Seasonings

    Instructions:

    1. In a large skillet, brown the ground beef and season with salt and pepper.

    2. Add sliced red peppers and onions; sauté until softened.

    3. Stir in one can of Hunt’s tomatoes.

    4. Add dry Barilla pasta directly to the pan with 2 cups of water.

    5. Cover and simmer on medium-low for 12–15 minutes, stirring occasionally.

    6. Cook until pasta is tender and sauce is thick.

    ]]>         Slow-Roasted Pork Shoulder with Sweet Plantains https://superfoodmarketplace.net/slow-roasted-pork-shoulder-with-sweet-plantains/ Wed, 17 Dec 2025 16:24:27 +0000 https://superfoodmarketplace.net/?p=3927 Ingredients (from the circular):

    • Fresh Pork Shoulder ($1.35/lb, page 1)

    • Green Plantains (10 for $3.99, page 1)

    • Garlic (assumed pantry item)

    • Salt + Pepper

    • Wesson Cooking Oil ($7.95, page 1)

    Instructions:

    1. Season the pork shoulder generously with salt, pepper, and crushed garlic.

    2. Drizzle with a little cooking oil and place in a roasting pan.

    3. Roast at 300°F for 4–5 hours until tender and falling apart.

    4. Peel the green plantains and slice into thick rounds.

    5. Pan-fry in cooking oil until golden on both sides.

    6. Serve the pork over the crispy plantains.

    ]]>         Savory Beef & Yuca Stew https://superfoodmarketplace.net/savory-beef-yuca-stew/ Fri, 14 Nov 2025 20:10:41 +0000 https://superfoodmarketplace.net/?p=3904

    Savory Beef & Yuca Stew

    Made with: Fresh Beef Stew Meat, Yuca (Fresh), College Inn Bone Broth, Green Plantains, and Gold Medal Flour

    Ingredients:

    • 2 lbs fresh beef stew meat

    • 2 tbsp Gold Medal flour (for coating)

    • 2 tbsp Wesson cooking oil

    • 1 large yellow onion, diced

    • 3 cloves garlic, minced

    • 6 cups College Inn bone broth (beef or chicken)

    • 2 cups yuca, peeled and cut into chunks

    • 1 green plantain, sliced into rounds

    • 1 tsp Knorr bouillon (optional for flavor boost)

    • Salt, black pepper, and oregano to taste

    • Fresh cilantro for garnish

    Directions:

    1. Brown the beef: Lightly coat the beef chunks with flour. Heat oil in a large pot, then brown the beef on all sides for 4–5 minutes. Remove and set aside.

    2. Build flavor: In the same pot, sauté onions and garlic until fragrant. Add a pinch of salt and oregano.

    3. Simmer: Return the beef to the pot, pour in bone broth, and bring to a boil. Reduce heat and simmer for 45–60 minutes until beef is tender.

    4. Add roots: Stir in the yuca and plantain slices. Simmer for another 25–30 minutes, until vegetables are soft and the broth thickens slightly.

    5. Season and serve: Adjust seasoning with Knorr bouillon, salt, and pepper. Garnish with chopped cilantro.

    Serving Tip:
    Pair it with Carolina long grain rice or King’s Hawaiian butter rolls to soak up that rich, hearty broth.

    ]]>         Apple Pie à la Mode https://superfoodmarketplace.net/apple-pie-a-la-mode/ Fri, 14 Nov 2025 18:02:26 +0000 https://superfoodmarketplace.net/?p=3901

    Apple Pie à la Mode

    Made with: Urban Meadow Old-Fashioned Apple Pie, Breyers Ice Cream, Cool Whip

    Ingredients:

    • 1 Urban Meadow apple pie

    • 2 scoops Breyers vanilla ice cream per serving

    • 1 dollop Cool Whip topping

    Directions:

    1. Bake or warm the apple pie per package directions.

    2. Slice and serve each piece with a scoop of Breyers ice cream.

    3. Add a swirl of Cool Whip for a creamy finish.

    Optional: Sprinkle with a dash of cinnamon or drizzle of caramel sauce for extra indulgence.

    ]]>