Little known fact: I LOVE to grocery shop. I find it relaxing and love looking for nutritious food and new items for my family. I was so excited to be invited to the grand opening of Busch’s Fresh Food Market in Canton, Michigan (go here to enter to win free groceries by signing up for MyWay benefits!). It’s a neighborhood market that’s natural, urban and one of my new favorite places. You can find me at the honey bar (where you can buy local honey in bulk, as much or as little as you like), juice bar (I will take a Traverse City Cherry, please), Gelato bar (any flavor, please) or flower stand.

This beautiful Busch’s Fresh Food Market is located at 225 S Canton Center Rd. They have incredibly awesome in-store goodies, such as an extensive selection of craft beers and sodas, a bakery full of gorgeous pastries to artisan breads, local selections in every department, a smokehouse restaurant and bar, many ready made food options, as well as the option for curbside pick-up. I was really surprised by large selection of local products, from peanut butter to just about any dairy product, you can find awesome, artisan items at Busch’s. A few reasons why I shop for local food items are:

• to support my local community
• the ingredients are freshest with less time between farm to table than goods brought in from outside states
• the products are high quality and likely small batch or hand-crafted
• the food usually taste better with less preservatives and additives
• I get to sample local flavors and can find small batch items

Here are a few of my top pics:

 

I also found fresh ingredients for one of my favorite meals – garnet yam noodles with a peanut sauce + s’mores brownies for dessert. The main dish takes less than 30 minutes to make and I added some delicious sesame ginger marinated chicken satay I found in the meat department. I love that I was able to find organic yams (which I used in this recipe, but sweet potatoes work just as well!), and local peanut butter for the sauce. You can find both recipes below.

 

I used a spiralizer to make my yam noodles. If you don’t have a spiralizer, now is the time to get one. They are amazing, and help get my kids to eat their veggies, plus they help make quick, healthy meals. You can take vegetables such as yams, sweet potatoes, potatoes, zucchini, summer squash, cucumbers, and basically any firm flesh veggie and turn them into noodles you can eat raw or toss in a skillet for just a few quick minutes to soften.

In this recipe I used a peanut sauce, but you can use a marinara or alfredo sauce, or simply olive oil and some salt and pepper. As we go into spring and summer, you will be able to find more local vegetables to spiralize to create healthy meals. The brownies are just about as easy with three glorious layers, and I was able to use local eggs in the recipe. They have a graham cracker crust, rich brownie layer, and fully marshmallow fluff frosting.

 

Sign up for the Busch’s MyWay Newsletter (with endless perks!) for a chance to win free groceries!  As a MyWay member you also enjoy member-only benefits like coupons, exclusive sales, invitations to special events, online shopping, curbside pickup, and you have the opportunity to support local schools through their Cash for Education program. Head to the new Busch’s Fresh Food Market in Canton to fill your cart at this local grocery while supporting your community, too!

Garnet Yam Noodles with Peanut Sauce

Ingredients:

• 1-2 pounds sesame ginger chicken satay (or chicken tenders marinated in a sesame soy sauce)
• 4 medium garnet yams
• 1 tablespoon olive oil
• 1/4 cup water
• 1/4 cup creamy peanut butter
• 4 teaspoons low sodium soy sauce
• 4 teaspoons sesame oil
• 2 tablespoons rice vinegar
• 3 garlic cloves, finely minced or grated
• 2 teaspoons freshly grated ginger
• 1/8 cup water
• Juice of 2 limes
• Sriracha for serving
• Lime wedges for garnish
• 1/2 cup peanuts
• 1/2 cup basil chiffonade

Cook chicken ginger sesame satay in a large skillet over medium heat until chicken is cooked throughout, turning once or twice, about 8 minutes depending on thickness. Remove from pan to a plate. Clean skillet for yams.

For the yams, peel and use a spiralizer to create “noodles.” Heat olive oil in large skillet. Add yam noodles and cook, tossing to coat, for 5 minutes. Add 1/4 cup water and allow the yam noodles to steam and soften. Cook for another 2-3 minutes or until done. Remove and divide into 4 serving bowls.

In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, garlic, ginger, and 1/8 cup teaspoons water. Mixture will become creamy once thoroughly combined. Divide sauce evenly between 4 serving bowls, topping yam noodles. Garnish each bowl with chicken, a Sriracha drizzle, peanuts, basil chiffonade* and lime wedges.

*To create a basil chiffonade, roll up cleaned basil leaves and chop into thin strips to create ribbon like basil pieces.

S’mores Brownies

Ingredients:

graham cracker crust

• 1 1/2 cups graham cracker crust
• 1/4 cup sugar
• 3 tablespoons unsalted butter, melted

brownies

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 1/4 packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup + 2 tablespoons all purpose flour
• 1/8 cup unsweetened cocoa powder (I used Hershey’s cocoa powder)

marshmallow fluff frosting

• 2 tablespoons unsalted butter
• 1/3 cup + 1 tablespoon marshmallow fluff
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Grease 8″ X 8″ square aluminum pan with non-stick spray and line with parchment paper, creating little overhangs along the sides. Spray again. Pre-heat oven to 350 degrees.

For the graham cracker crust, combine graham cracker crumbs, sugar, and butter until it looks like wet sand. Press into bottom of 8″ x 8″ greased pan, using the bottom of a measuring cup to apply pressure. Bake for 10 minutes, until lightly golden brown. Remove from oven and let cool.

For the brownies, melt the butter and chocolate chips in a microwave bowl, on 30 second intervals, stirring after each interval. It should take about 1:30 to fully melt. Let cool.

Sift together flour, salt and cocoa powder.

Whisk together both sugars and add chocolate mixture. Add the eggs, one at a time, whisking until combined after each addition. Add vanilla and stir. Fold in flour and cocoa mixture and stir until just combined. I use a hand whisk for this, but you can easily use a hand held electric mixer, just take care not to over mix. Pour on top of crust and bake for about 35-40 minutes, check at 30 minutes for doneness. A cake tester should come out with a few crumbs, and top will have a crackle to it. Let cool completely.

For the frosting, whip butter until fluffy with a hand held mixer. Add fluff and combine. Slowly add powdered sugar, beating on low to medium, adding vanilla. Once combined, add milk 1 tablespoon at a time until desired consistency is reached.
Remove brownie and place on cake plate or serving dish. Frost just the top with marshmallow fluff frosting and cut into squares. Enjoy with some iced coffee and relax.