Vella's Market in Constantia, NY
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Meat Department
Deli Department
Produce Department
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Our Favorite Recipes


3 Granny Smith apples (unpeeled), cored and cut into 1-inch pieces (about 4 cups)
2 cups whole fresh cranberries
3/4 cup sugar
1 1/2 cups old-fashioned oats (not quick-cook)
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup (1 stick) unsalted butter, melted
Vanilla ice cream (optional)

1. Heat oven to 350º. Butter a 2-quart baking dish.
2. In a large bowl, mix together apples, cranberries and sugar. Spoon into prepared baking dish.
3. In same bowl, mix together oats, brown sugar, flour and pecans. Stir in melted butter.
4. Sprinkle oatmeal mixture evenly over the top of the apples. Bake at 350º for 45 minutes, until bubbly and apples are tender. Serve warm or cold with a scoop of ice cream, if desired.


1 1/2 pounds lean ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (15.5 ounces each) kidney beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, drained
1 can (8 ounces) no-salt-added tomato sauce
1 cup low-sodium chicken broth
3 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1 box (8.5 ounces) corn bread mix, prepared according to package directions (optional)

1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tbsp. of the chili powder and 1/2 tsp. each of the cumin and the oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and stir in remaining 1 tbsp. chili powder, 1/2 tsp. each cumin and oregano and salt. Serve with corn bread, if desired.


1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless skinless chicken breast halves (5 ounces each)
1/4 cup vegetable oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 ounces each) sliced water chestnuts, drained
Hot cooked rice

• In a shallow dish, combine the flour, salt and pepper. Coat chicken in flour mixture. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170º. Serve immediately with rice; or cool chicken and transfer to a
freezer container and freeze for up to 3 months.


1 Granny Smith apple, sliced, tossed with juice of 1 lemon
1/4 cup chopped walnuts, toasted
1/4 cup chopped dried cranberries
3 Tbsp. Greek-style or plain yogurt
1 Tbsp. honey

• Combine apple slices, walnuts and cranberries in a bowl.
• Whisk together yogurt and honey in a second bowl.
• Serve apples topped with a dollop of yogurt mixture.


4 eggs
1 cup white sugar
1 cup brown sugar
1/2 cup vegetable oil
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple

1. Preheat oven to 350ºF (175ºC). Grease 2 9x5 inch loaf pans.
2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
3. Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.


1/4 cup Land ‘O Lakes® butter
4 (1/2-inch thick) pork chops
1/2 tsp. salt
1/2 tsp. coarse ground pepper
3 medium onions, thinly sliced
1/4 tsp. dried rosemary
2 tsp. finely chopped fresh garlic

1. Melt butter in 10-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, until browned (8 to 10 minutes). Season with salt and pepper. Remove chops to serving platter. Keep
2. Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, until onions are caramelized (8 to 10 minutes). Stir in garlic; continue cooking until garlic is
softened (2 to 3 minutes).
3. Return chops to pan; continue cooking until pork reaches at least 160ºF. and is no longer pink (4 to 5 minutes).


1/4 cup Dijon mustard
1/4 cup reduced-fat greek yogurt
1 tbsp. hot sauce, such as Frank’s RedHot
4 large whole chicken legs, cut through the joint to separate drumsticks and thighs, skinned
1/4 cup extra-virgin olive oil
1 1/3 cups panko breadcrumbs
4 tsp. Italian seasoning
salt and pepper
cooked carrot sticks, for serving

1. In a large bowl, whisk together the mustard, yogurt and hot sauce. Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours).
2. Position a rack in the upper third of the oven and preheat to 400º. Line a baking sheet with parchment and grease with 2 tablespoons olive oil.
3. In a large bowl, toss together the panko, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil, then bake until golden and cooked through, about 40 minutes. Serve with the carrot sticks.


1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 tsp. pure vanilla extract
2 Rome apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies
1 tbsp. heavy cream

1. Arrange a rack in the upper third of the oven and preheat to 350º. Line a cupcake pan with baking
liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooked cupcakes.


5 cups uncooked wide egg noodles (8 oz.)
3 tbsp. butter or margarine
2 lbs. boneless beef sirloin steak, cut into 1-inch cubes
4 medium onions, thinly sliced (4 cups)
2 cups sliced fresh mushrooms
3 cups beef broth
1/4 cup all-purpose flour
1 tsp. dried rosemary leaves
1 tsp. salt
1 tsp. pepper
2 cups seasoned croutons (4 oz.)
2 cups shredded Swiss cheese (8 oz.)

1. Heat oven to 350ºF. Cook and drain noodles as directed on package.
2. Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add beef, onions and
mushrooms; cook about 20 minutes, stirring frequently, until beef is browned on all sides, onions
are soft and mushrooms are browned.
3. Spread noodles in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon beef mixture
over noodles.
4. In same Dutch oven, heat 2 1/2 cups of the broth to boiling over medium-high heat. In small bowl, mix
remaining 1/2 cup broth and the flour until smooth. Stir flour mixture into boiling broth. Cook, stirring
constantly, until bubbly and thickened. Stir in rosemary, salt and pepper. Pour over beef mixture;
stir until well blended. Sprinkle with croutons, then cheese.
5. Bake 25 to 35 minutes or until bubbly around edges and cheese is melted.


2 tbsp. butter or margarine
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
2 to 3 large Granny Smith apples, cut into 1/2-inch cubes (4 cups)
1/4 cup real maple or maple-flavored syrup
1 tbsp. balsamic vinegar
1/4 cup chopped pecans, toasted

1. Heat oven to 375ºF. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7
minutes or until melted.
2. Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20
minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
3. Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until
squash is tender. Before serving, stir and sprinkle with pecans.


1 cup all-purpose flour
1/4 tsp. salt
1/3 cup butter-flavored shortening
1/2 cup finely shredded cheddar cheese
3 to 4 tbsp. cold water
5 cups thinly sliced, peeled tart cooking apples (such as Granny Smith or Rome Beauty) (about 2 lbs)
3/4 cup sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
Cheddar Crunch Topping

1. Preheat oven to 375ºF. In a medium bowl, stir together the 1 cup flour and 1/4 tsp. salt. Using a
pastry blender, cut in shortening until pieces are peasize. Stir in cheese. Sprinkle 1 tbsp. of the cold water
over part of the cheese mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat
moistening flour mixture, using 1 tablespoon of the cold water at a time, until all of the flour mixture is
moistened. Form dough into a ball.
2. On a lightly floured surface, use your hands to slightly flatten dough ball into a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Line a 9-inch pie plate with pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry.
3. Combine apples, sugar, the 2 tbsp. flour, cinnamon, and 1/4 tsp. salt. Spoon into pastry-lined pie plate. Sprinkle Cheddar Crunch Topping over filling. To prevent overbrowning, cover pie edge with foil. Bake pie for 40 minutes. Remove foil. Bake about 20 minutes more or until crust is golden brown and fruit
is tender. Cool on a wire rack. Serve or cover and chill within 2 hours.


3/4 cup cold butter
2 cups all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
1/4 cup cold water
2-1/2 cups halved baby carrots
3 celery ribs, sliced
6 tbsp. butter
7 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. coarsely ground pepper
2-1/2 cups chicken broth
1 cup heavy whipped cream
4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 cup frozen peas, thawed
3 tbsp. minced chives
3 tbsp. minced fresh parsley
2 tsp. minced fresh thyme
1 egg, lightly beaten

1. In a bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork
until dough forms a ball. Cover and refrigerate for at least 1 hour.
2. In a saucepan, cook carrots and celery in a small amount of water until crisp-tender, drain and set
aside. In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually
whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots,
celery, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in.x9-in.x2-in. baking dish.
3. On a floured surface, roll out dough to fit top of dish. Place over filling; trim and fl ute edges. Cut
vents in top. Brush with egg. Bake at 400º for 25-30 minutes or until bubbly and crust is golden brown.
Let stand for 10 minutes before serving.


1 lb. ground round
8 oz. can tomato sauce, divided
15 oz. can Spanish rice
1 large onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
4 large green bell peppers, tops removed, cored
shredded mozzarella cheese (optional)

1. Combine beef, half the tomato sauce, rice, onion, salt and pepper in a large mixing bowl.
2. Stuff green peppers with beef mixture.
3. Place peppers in slow cooker. Pour remaining tomato sauce over peppers.
4. Cover and cook on high 4 hours. About 15 minutes before end of cooking time, top peppers with shredded cheese, if desired. Cover and cook until cheese is melted.


2-5 oz. pkgs. dried apples
3 cups water
1 cup sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1-14.1 oz. package refrigerated pie crust
powdered sugar

1. Combine apples, water, sugar, cinnamon, and salt in slow cooker.
2. Cover and cook on high 2 1/2 hours or on low 6 hours.
3. For pie filling, remove apples from slow cooker and allow to cool.
4. Cut pie crust into 5 (8-inch) circles. Jag one half of each circle a few times with a sharp fork to create holes for the steam to escape while baking. On the other half place a heaping tablespoon of apple filling. Fold one-half of dough up over the half holding the pie filling, shaping the pie like a half moon. Press edges of dough together. Cut off the remaining dough and crimp edges. Bake at 350° for 30 minutes.
Dust with powdered sugar.


1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, spooned and leveled, plus more for the pan
5 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 15-ounce can pumpkin puree (1 1/2 cups)
1/2 cup whole milk
1/4 cup molasses
1 1/4 cups confectioners’ sugar
2 tbsp. fresh lemon juice

1. Heat oven to 350°F. Butter and flour a 12-cup bundt pan.
2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
3. Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
5. In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.


1 lb. bulk Italian sausage
2 tbsp. olive oil, divided
1 1/2 cups diced onion
2 tbsp. minced garlic
1 butternut squash, peeled, seeded, cut into 1-inch chunks (about 1 1/2 lb.)
1/4 tsp. red pepper flakes
2 cups low-sodium chicken broth
2 cups water
1 cup diced red bell pepper
1/2 cup heavy cream
1 tsp. ground dried sage
1 tsp. sugar
2 cups packed baby spinach
3 tbsp. brandy
salt and black pepper to taste

1. Brown sausage in 1 tbsp. oil in a skillet over medium-high heat until cooked through. Drain on a
paper-towel-lined plate; set aside.
2. Sweat onion and garlic in 1 tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase
heat to medium-high, add squash and pepper flakes, and sauté 5 minutes.
3. Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes.
4. Purée soup with a handheld blender (or in batches in a standard blender), then add bell pepper, cream,
sage, and sugar; simmer until bell pepper is tender, about 5 minutes. Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and black pepper.


1 12 lb. turkey
salt and pepper
2 tbsp. chopped fresh thyme
2 1/2 to 3 1/2 cups Ocean Spray®
White Cranberry Juice Drink
1/4 cup butter, melted

1. Heat oven to 400°F. Season turkey with salt and pepper and rub with thyme. Place on rack in shallow roasting pan. Pour 2 cups of the cranberry juice into the bottom of the pan. Combine 1/2 cup of the cranberry juice and butter in a small bowl and generously brush over turkey.
2. Bake 20 minutes and brush with cranberry mixture. Reduce oven temperature to 325°F. Bake an additional 2 1/2 to 3 1/2 hours or until temperature reaches 175°F in thickest point, brushing with cranberry mixture every 30 minutes. Cover with foil if browning too quickly towards the end. Add remaining 1 cup cranberry juice during baking if pan becomes dry. Drippings can be used for making gravy.
Makes 8 servings


1 15-ounce package of refrigerated pie crusts, rolled out
4 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 tsp. vanilla extract
2 cups pecan halves
1/3 cup mini chocolate chips

1. Heat oven to 350°F. Fit pie crust into a 9-inch pie plate.
2. In a large bowl, lightly beat eggs. Stir in corn syrup, granulated and dark brown sugar and vanilla until combined. Stir in 1 1/2 cups of the pecans and the chocolate chips. Pour into pie shell and scatter the remaining 1/2 cup pecans over the top.
3. Bake at 350° for 55 minutes or until knife inserted between center and rim tests clean. Cool on rack to room temperature. Serve with whipped cream, if desired.
Makes 12 servings


3/ 4 lb. sourdough bread, cut in 3/4-in. pieces (10 cups)
12 oz. Italian sausage, casings removed
6 tbsp. unsalted butter, plus more for the baking dish and foil
2 medium onions, chopped
2 Granny Smith apples, peeled and cut into 1/2-in pieces
1 cup dried cranberries
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
2 tbsp. fresh thyme leaves
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 can (14½ oz.) turkey or chicken broth

1. Heat oven to 350°F. Lightly butter a shallow 3- to 3½-qt. baking dish.
2. Divide the bread between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl.
3. Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Using a slotted spoon, transfer to the bowl of bread.
4. Wipe out the skillet and melt the butter over medium heat. Add onions and sauté for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the bowl, tossing, to moisten.
5. Spoon the bread mixture into prepared baking dish. Cover with buttered foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes.
Makes 12 servings


1 8-ounce can crushed pineapple, drained,reserving juice
1/2 cup Ocean Spray® Cranberry Juice Cocktail
2 tbsp. lemon juice
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup chopped celery

1. Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
2. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.
Makes 8 servings