Vella's Market in Constantia, NY

 


        Vella's Market in Constantia, NY
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Our Favorite Recipes

Look each week for new quick and easy recipes to try.
Ingredients are available at Vella’s.

We’ve got the ingredients you NEED at a price you’ll LOVE!

CRANBERRY-APPLE MOLD

1 bag (12 ounces) fresh cranberries
1 Fuji or Gala apple, peeled, cored and diced into 1/2-inch pieces
1 2-inch piece of ginger, peeled and grated
1 cup sugar
1 envelope unflavored gelatin
pinch of salt

1. Combine cranberries, apple, ginger, sugar and 1 cup water in a medium pot. Bring to a boil, then reduce to a simmer and cook 15 minutes.
2. Meanwhile, in a small bowl combine gelatin with 2 tablespoons hot water. Stir to dissolve. Set aside for 5 minutes or until gelatin swells.
3. Pour 1/2 cup of the cooked cranberry mixture into the dissolved gelatin; mix to combine. Pour back into the pot and stir. Transfer to a 4-cup mold and cool slightly. Cover with plastic wrap and refrigerate at least 8 hours or overnight.

GINGER-ALE HAM WITH SWEET POTATOES

FOR THE RUB
1 cup packed brown sugar
2 tbsp. Dijon mustard
2 tbsp. honey
1/8 tsp. cayenne pepper
FOR THE HAM
1 smoked, bone-in picnic ham (3 1/2 - 4 lb.)
2 medium sweet potatoes (about 1 1/2 lbs.)
3 cups ginger ale

1. Combine brown sugar, Dijon, honey, and cayenne for the rub in a small bowl.
2. Using a long skewer, poke holes into the ham about 2 inches apart as deeply as you can until the skewer meets resistance.
3. Pat the ham dry; coat with rub mixture. Place ham in a 4- to 6-qt. slow cooker.
4. Peel sweet potatoes. Cut sweet potatoes into eighths; place around ham in the slow cooker.
5. Pour ginger ale around ham, being careful not to wash the rub off the surface of the ham.
6. Cover; cook until ham and sweet potatoes are fork-tender, on high-heat setting for 3-4 hours or on low-heat setting for 5-6 hours.
7. Slice ham. Serve ham with sweet potatoes topped with ginger-ale mixture from the slow cooker.

CHECKERBOARD SWEET POTATOES

3 pounds sweet potatoes, peeled and cut into 2-inch chunks
1/3 cup whole milk
4 tbsp. butter
1 can (8 ounces) crushed pineapple, drained
1/4 cup brown sugar, packed
1 tsp. pumpkin pie spice
1/4 tsp. salt
20 marshmallows
40 pecan halves

1. Cover sweet potatoes with cold water and bring to a boil. Reduce to a simmer and cook 12 to 15 minutes or until knife-tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
2. Transfer mixture to a 2 1/2-quart oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered. Bake at 350°
for 25 to 30 minutes, or until marshmallows are browned and puffed.

COLONEL SANDERS-STYLE KENTUCKY FRIED CHICKEN

Oil for frying
2 packages Good Seasons Italian Dressing mix, divided
3 tablespoons flour
2 tsp. salt
1/4 cup lemon juice
2 tbsp. butter, melted
1 large chicken, cut up
1 1/2 cups pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper
1 cup milk

1. Heat oven to 350° F. Place small amount of oil in bottom of baking dishes; set aside.
2. Mix together 1 package dressing mix, flour, salt, lemon juice and butter. Brush mixture on chicken pieces to coat evenly. Place in bowl and refrigerate several hours.
3. Combine pancake mix, paprika, sage and pepper.
4. Dip chicken pieces in milk, then pancake mixture, then second package Italian dressing mix, coating well. Dust off excess.
5. Lightly brown on each side in skillet, in little oil, then place in prepared pans in single layer. Do not crowd.
6. Spoon remaining milk over chicken. Cover with foil and bake for 1 hour.
7. Increase oven temperature to 400°. Remove foil and bake an additional 10 to 15 minutes, or until brown and crisp.

RASPBERRY CHEESECAKE

Crust
1 1/2 cup graham cracker crumbs (from 12 crackers)
1 tbsp. sugar
6 t bsp. unsalted butter (1/4 stick), melted
Filling
2 1 /2 lbs. cream cheese, at room temperature
1 1/2 cup sugar
5 extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tbsp. freshly grated lemon peel (from 2 lemons)
1 1/2 tsp. pure vanilla extract
Topping
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

1. Prepare crust: Preheat oven to 350°F. In large bowl, combine graham cracker crumbs, sugar and butter until moistened. Transfer to 9-in. springform pan. With hands, press crumbs into bottom of pan and about 1 inch up side. Bake 8 minutes. Let cool on wire rack to room temperature.
2. Reset oven to 450°F. Place springform pan on large jelly-roll pan.
3. Prepare filling: In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5
minutes or until light and fluffy. Reduce speed to medium and add eggs and egg yolks, two at a time,
beating well after each addition and scraping side and bottom of bowl occasionally. Reduce speed to low
and add sour cream, lemon peel, and vanilla. Mix thoroughly and pour into cooled crust.
4. Bake 15 minutes. Reset oven to 225°F. Bake 1 hour 15 minutes longer. Turn oven off and open oven
door wide. Cake will not be completely set in center. Allow cake to remain in oven with door open 30
minutes.
5. Transfer cake to wire rack to cool completely, 2 to 3 hours. Cover with plastic wrap and refrigerate
overnight.
6. Remove cake from side of pan by carefully running hot knife around outside of cake. Leave cake on bottom of pan for serving.
7. Prepare topping: In 1 1/2-quart saucepan, melt jelly on medium-low, stirring occasionally. Transfer to large bowl, add raspberries and gently toss until well mixed. Arrange berries on top of cake. Refrigerate up to 1 hour.

WHITE BEAN AND KIELBASA STEW

1 pound dried white beans (such as great Northern or navy)
14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
4 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 large onion, chopped
6 cloves garlic, chopped
1 tsp. dried rosemary
5 ounces baby spinach (6 cups)
Country bread, for serving

1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion,
garlic, rosemary and 1 cup water.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
3. Just before serving, stir in the spinach. Serve with the bread.

SPAGHETTI WITH BACON MEATBALLS

1 small onion, very coarsely chopped
3 slices bacon, very coarsely chopped
2 cloves garlic, peeled
1/4 cup fresh flat-leaf parsley leaves
1 pound ground beef chuck
1 /2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
3 tablespoons bread crumbs
1 large egg
Kosher salt and black pepper
12 ounces spaghetti (3/4 box)
3 cups marinara sauce

1. Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and mix gently to
combine.
2. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broiler proof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
3. Cook the pasta according to the package directions.
4. Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

APPLE SOUR CREAM PIE

1 ready-to-roll pie crust
2 tbsp. butter
3 pounds Granny Smith apples, peeled, cored and cut into eighths
1 cup granulated sugar
1 cup chopped pecans
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1 tsp. cinnamon
1/4 tsp. salt
6 tbsp. cold unsalted butter
3/4 cup sour cream
1 tsp. vanilla extract
1 egg, lightly beaten
1/8 tsp. nutmeg

1. Heat oven to 375°.
2. Gently roll out crust on a floured surface to a 12-inch round. Fit into a 9-inch deep-dish pie place and flute edge. Refrigerate until ready to fill.
3. Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add apples and 1/2 cup of the granulated sugar. Cook, stirring frequently, 12 to 15 minutes until barely tender. Let cool on rack.
4. Make streusel: Combine pecans, brown sugar, 1/2 cup of the flour, the cinnamon and 1/8 teaspoon of the salt. Cut up the 6 tablespoons cold unsalted butter; rub into mixture until crumbly.
5. Mix remaining 1/2 cup granulated sugar, 1/4 cup flour and 1/8 teaspoon salt. Stir in sour cream, vanilla, egg and nutmeg. Fold in apples. Pour into prepared crust. Top with streusel and place on a baking sheet.
6. Bake at 375° for 60 minutes until apples are tender; tent with foil after 30 minutes. Cool 4 hours and serve.

CHICKEN POT PIE

1/2 cup dry white wine
2 tbsp. all-purpose flour
Kosher salt and pepper
4 medium carrots, cut into 1-in. pieces
2 stalks celery, sliced
1 onion, chopped
1 1/2 lb. boneless, skinless chicken thighs, cut into 2-in. pieces
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 cup frozen peas
3 tbsp. fresh dill sprigs

1. In a 5- to 6-qt. slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 tsp. each salt and pepper.
2. Add the carrots, celery, onion and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
3. When the chicken has 30 minutes left to cook, heat oven to 400° F. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until puffed and
golden brown, 20 to 25 minutes.
4. Gently fold the peas and dill into the chicken and vegetagles and cook, covered, until heated through, about 3 minutes. Spoon into bowls, sprinkle with additional dill if desired and top with the puff pastry.

APPLE-WALNUT BUNDT CAKE

3 cup all-purpose flour
1 3/4 cup sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup vegetable oil
1/2 cup apple juice
2 tsp. vanilla extract
3 large eggs
3 medium Granny Smith apples, peeled,
cored and coarsely chopped
1 cup chopped walnuts
1 cup golden raisins
confectioners’ sugar for garnish

1. Preheat oven to 350° F. Grease and flour 10-inch bundt pan.
2. Into large bowl, measure all ingredients except apples, walnuts, raisins, and confectioners’ sugar; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in apples, walnuts, and raisins.
3. Spoon butter into pan, spreading evenly. Bake 1 hour 15 minutes or until cake pulls away from side of pan and toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
4. Invert cake onto wire rack; remove pan and cool completely. Sprinkle with confectioners’ sugar to serve.

BUTTERNUT SQUASH & APPLE SOUP

2 tbsp. unsalted butter
2 tbsp. olive oil
4 cup chopped onions (about 3 large)
2 tbsp. mild curry powder
5 lbs. butternut squash (2 large)
1 1/2 lbs. sweet apples, such as McIntosh or Gala
water
Kosher salt and pepper
2 cup apple juice or cider
1 loaf (12 oz.) French bread (baguette)
6 oz. goat cheese, at room temperature
Chopped fresh parsley leaves, for garnish

1. In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
2. Meanwhile, peel squash; cut in half. Discard seeds. Cut squash into 1-in. chunks. Peel and core apples; cut into 1-in. chunks.
3. To saucepot, add squash, apples, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30 to 40 minutes or until squash and apples are very soft.
4. In batches, transfer mixture to food mill fitted with coarsest blade or food processor with knife blade attached. Mill or process until coarsely pureed. Return puree to pot. Stir in apple juice and 1 teaspoon salt. (To make ahead, cover tightly and refrigerate up to 1 day. Reheat on medium-low. If soup seems too
thick, add water in 1/4-cup increments as desired.)
5. When ready to serve soup, cut bread into twelve 1/2-in.-thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tablespoon goat cheese on each slice; garnish with
parsley. Serve immediately with soup.

MEDITERRANEAN PUFFS

1 bag (3 ounces) sun-dried tomatoes
1 box (10 ounces) frozen artichokes, thawed
1 cup pitted kalamata olives
1 cup shredded Parmesan
1/4 tsp. pepper
2 sheets (17.3-ounce box) frozen puff pastry, thawed

1. Heat oven to 400°. In a small bowl, cover tomatoes with warm water and rehydrate for 10 minutes; remove and pat dry with paper towels. Add to food processor with artichokes, olives, Parmesan
and pepper. Pulse to combine until finely chopped.
2. Gently roll out one pastry sheet on parchment paper. Spread half the mixture evenly on top. Fold the short ends of the dough over about 2 inches; fold each side again until the edges almost touch. Fold one more time, bringing one side on top of the other and press lightly with the rolling pin. Repeat with second sheet. Cover both with plastic wrap and refrigerate 30 minutes.
3. Beat 1 egg with 1 tablespoon water in a small bowl. Remove pastries from refrigerator and brush with the egg mixture. Slice each roll into 20 pieces and divide among four parchment paper-lined baking sheets, leaving a 2-inch space between each puff. Bake at 400° for 12 to 15 minutes or until golden.

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY

1/4 cup all-purpose flour
1 cup reduced-sodium beef broth
1 beef top sirloin steak (1-1/4 lbs.)
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. canola oil
1/2 lb. sliced fresh mushrooms
1 garlic clove, minced
1/2 tsp. dried rosemary, crushed
1/8 tsp. salt
1/4 cup sherry or additional reduced sodium beef broth
1 tbsp. butter

1. In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside.
2. Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
3. In the same skillet, saute mushrooms until tender. Add garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

GREEN BEANS & BRUSSELS SPROUTS

10 ounces Brussels sprouts, trimmed and halved
1 pound green beans, halved
4 slices thick-cut bacon, diced
3 tbsp. all purpose flour
2 cups Mushroom Soup
1 cup French’s Fried Onions
1/4 tsp. salt
1/4 tsp. pepper

1. Bring a large pot of lightly salted water to a boil. Add Brussels sprouts; after 3 minutes, add the beans to the same pot. Boil for another 4 minutes. Drain and set aside.
2. Meanwhile, cook bacon in a large nonstick skillet on medium heat for 8 minutes or until slightly crisp. Stir in flour and cook for 1 minute. Add soup and bring to a simmer; cook 2 more minutes or until thickened. Stir in reserved vegetables, salt and pepper. Pour into a 2 1/2-quart casserole dish and top with fried onions. Bake at 350° for 20 minutes or until fried onions are browned.

PAPARIKA PORK CHOPS

1/2 tsp. smoked or sweet paprika
1/4 tsp. black pepper
1/8 tsp. kosher salt
4 bone-in pork chops, trimmed (6-8 oz. each)
2 tsp. vegetable oil
1/4 cup dry Marsala or sherry

1. Combine paprika, pepper, and salt in a small bowl. Sprinkle seasoning over both sides of pork chops.
2. Heat oil in a large nonstick skillet over medium-high. Add chops and sauté until browned on one side, about 3 minutes. Flip chops and sauté until browned on other side, about 3 minutes more.
3. Add wine to skillet; simmer until liquid is almost evaporated, about 2 minutes. Chops are done when an instant-read thermometer inserted near (but not touching) the bone registers 145°. Remove from heat. Tent chops with foil; rest 3 minutes. Place 1 chop on each plate with the pasta salad; drizzle sauce
reduction from skillet over chops.

ROASTED CAULIFLOWER with CHEESE SAUCE

Cauliflower. 1 medium head cauliflower (about 2 1/4 pounds), trimmed and cut into florets
6 cloves garlic, halved lengthwise
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper

CHEESE SAUCE
2 tbsp. unsalted butter
2 tbsp. all-purpose fl our
1 1/2 cups 2% milk
1/4 tsp. salt
Pinch ground nutmeg
6 ounces cheddar cheese, shredded (1 1/2 cups)

1. Cauliflower. Heat oven to 450°. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil. While stirring, season with salt and pepper. Transfer to a large rimmed baking sheet. Roast at 450° for 30 minutes, stirring once.
2. Cheese Sauce. Melt butter over medium heat in a medium-size saucepan (not nonstick). Whisk in flour and cook 2 minutes. Gradually add milk, whisking constantly until smooth. Bring to a simmer, whisking occasionally. Season with salt and nutmeg. Simmer 4 minutes and remove from heat. Stir in shredded
cheese, whisking until smooth.
3. Transfer roasted cauliflower and garlic to a platter. Top with cheese sauce and serve immediately.

WILD MUSHROOM SOUP

3 tbsp. butter
2 large shallots, diced
1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced
1 tbsp. chopped fresh thyme
3 tbsp. all-purpose flour
7 cups low-sodium chicken broth (such as Pacific Natural Foods)
3/4 cup heavy cream
1/4 cup dry sherry
2 tsp. salt
1/8 tsp. black pepper
1/4 cup parsley, chopped

1. Melt butter in a large lidded pot over medium heat. Add shallots and sauté for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.
2. Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve.

CHICKEN PESTO WRAPS

1/2 pound ground chicken
1 tbsp. vegetable oil
1/4 cup sun-fried tomato pesto
4 flour tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
8 grape tomatoes, cut in half
4 slices red onion, separated into rings
1 cup shredded lettuce

1. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear; drain.
2. Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up. Yield: 4 servings.

ROASTED ASPARAGUS

1 pound fresh asparagus, trimmed
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper

1. Place the asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425° for 10-15 minutes or until tender. Yield: 4 servings.

BEER-GLAZED HAM

1 boneless fully cooked ham (3 pounds)
1 can (12 ounces) beer or nonalcoholic beer
1 cup packed brown sugar
2 tbsp. balsamic vinegar
2 tsp. ground mustard

1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Set aside 2 tablespoons beer. Pour remaining beer over the ham. Bake, uncovered, at 350° for 1 hour.
2. In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. Bake 40-45 minutes longer or until a meat thermometer reads 140°, basting occasionally. Yield: 8 servings.

ROTINI & CAULIFLOWER

1 head cauliflower,cut into florets
1 package (14 1/2 ounces) Barilla Plus rotini pasta
1/4 cup olive oil
4 cloves garlic, peeled and sliced
1 tsp. salt
1/4 tsp. red pepper flakes
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup packed basil leaves
1/2 cup grated Parmesan cheese
1/4 cup plain bread crumbs

1. Bring a large pot of lightly salted water to boil. Add cauliflower and cook 4 minutes. Remove with a slotted spoon
to a bowl. Add pasta to pot and cook 10 minutes. Drain, reserving 1 cup cooking liquid. Place pasta back in pot.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute. Stir in cooked
cauliflower, 1/2 tsp. of the salt, red pepper flakes and beans. Heat through.
3. Spoon cauliflower and bean mixture into pasta. Add some of the reserved cooking liquid and season with remaining salt.
4. To serve, tear in basil and stir in cheese. Top with bread crumbs.

PORK CHOPS WITH ONION GRAVY

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 tsp. pepper
1/8 tsp. salt
1 small onion, sliced and separated into rings
1 tbsp. canola oil
1/4 cup reduced-sodium chicken broth
1 envelope pork gravy mix
1/8 tsp. garlic powder
3/4 cup water

1. Sprinkle pork chops with pepper and salt. In a large skillet, cook chops and onion in oil over medium heat for 2-3
minutes on each side or until chops are lightly browned; drain.
2. Add broth. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until meat is no longer pink, turning
once.
3. In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer,
uncovered, for 3-4 minutes or until thickened, stirring occasionally. Yield: 4 servings.