https://www.facebook.com/104690691970971/

US Food Mart, 1745 Ash Street, Dallas, TX (2026)

11/17/2021

Ingredients
700 g watermelon
1 small red onion
180 g feta cheese
1 bunch of fresh mint
extra virgin olive oil

Method
Scoop out and chop the watermelon flesh into chunks, discarding the peel.
Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.

10/23/2021

Ingredients
250 g leftover roasted squash
1 fresh red chilli
2 sprigs of fresh rosemary
30 g Parmesan cheese , plus extra to serve
1 large free-range egg
280 ml semi-skimmed milk
150 g self-raising flour
1 whole nutmeg , for grating
olive oil
rocket

Method
Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.

09/24/2021

Ingredients
4 large free-range eggs
2 soft buns
1 red onion
red wine vinegar
olive oil
1 teaspoon garam masala
200 g ripe tomatoes
½ a bunch of coriander , (15g)

Method
Whisk and season the eggs. Halve the buns. Peel and coarsely grate the onion, then put 1 tablespoon into a bowl with a pinch of sea salt and a splash of red wine vinegar, and leave to quickly pickle. Scatter the rest into a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and most of the garam masala. Fry for 3 minutes, stirring often, while you coarsely grate the tomatoes. Push the onions aside and pour in the tomatoes to sizzle for 2 minutes. As soon as they start to dry out, mix and fry for 2 more minutes, or until thick, stirring occasionally.

Push the tomato chutney to one side, then toast the buns on both sides, wiping them around the pan to pick up any gnarly sticky bits. Spread the tomato chutney on the bun bases, tear off and pile on the coriander leaves, squash the lids on top, then remove to your plates. Scramble the eggs to your liking and spoon alongside, then top with the drained pickled onion and serve dusted with garam masala.

09/18/2021

Ingredients
55 g unsalted butter , softened, plus extra for greasing
55 g self-raising flour
55 g caster sugar
1 large free-range egg
1 piece of stem ginger in syrup
1 orange
1 ripe pear
golden syrup or reserved ginger syrup

Method
Start by making 2 greaseproof paper discs to top the puddings: place 2 teacups or ramekins upside down on greaseproof paper, draw round them, then cut out the circles, just inside the line.
Lightly grease one side with butter, then grease the inside of the teacups or ramekins.
In a food processor, blitz the flour, sugar, butter and egg to make a batter.
Chop and add the ginger, finely grate in the orange zest, then pulse once or twice.
Peel, core and cut the pear into 1cm chunks.
Pour a little golden syrup or reserved ginger syrup into the base of each cup or ramekin, then top with half the chopped pear each.
Divide the batter between the two, then lightly press a circle of paper on top, butter-side down.
Cook in the microwave on full power for 4 minutes, or until it feels springy to the touch.
Leave to cool for a couple of minutes, then carefully turn out and enjoy with lashings of hot custard.

Address

1745 Ash Street
Dallas, TX
75247

Website

facebook.com

Alerts

Be the first to know and let us send you an email when US Food Mart posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to US Food Mart:

US Food Mart