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


1 lb. carrots, thinly sliced at an angle
2 tsp. extra virgin olive oil
1 cup panko (Japanese-style bread crumbs)
1 1/4 lbs. skinless, boneless thin sliced chicken breast cutlets
1 tbsp. Dijon mustard
1/2 cup plus 1 tbsp. balsamic vinegar
5 oz. baby arugula
1/2 cup fresh basil leaves, torn

1. Preheat oven to 400°F. On jelly-roll pan, toss carrots with oil and 1/8 tsp. each salt and freshly ground black pepper. Roast 8 to 10 minutes or until crisp tender. Transfer carrots to large bowl to cool.
2. While carrots cook, place panko on large plate. In medium bowl, toss chicken with mustard and 1/4 tsp. freshly ground black pepper until well coated. Coat chicken with panko, pressing to adhere. Arrange chicken on rack fitted into same jelly-roll pan. Bake 12 to 14 minutes or until juices run clear when pierced with tip of knife (165°F).
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup vinegar and 1/8 tsp. each salt and freshly ground black pepper to boiling on
high; reduce heat to simmer 8-12 minutes, or until syrupy.
4. To same bowl as carrots, add arugula, basil and remaining tablespoon vinegar, tossing to mix. Serve salad with chicken and balsamic glaze. Makes 4 servings.


1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/4 cup molasses
1-1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup brewed coffee


3 tbsp. butter or margarine, softened
1-1/2 cups confectioners sugar
4-1/2 tsp. orange juice

1. In a mixing bowl, cream butter and sugar; beat in egg. Stir in molasses. In another bowl, combine the fl our, baking soda, cinnamon, salt, ginger and cloves. Add to the creamed mixture alternately with the coffee. Spread in a greased 9 inch square baking pan.
2. Bake at 350º for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting: in a small mixing bowl, cream the butter and confectioners sugar; stir in orange juice to achieve a spreading consistency. Frost cooled bars. Cut into bars. Store in the refrigerator. Yield: 4-1/2 dozen.


1 lb. spaghetti
1/3 lb. bacon (about 5 slices), diced
6 eggs
1 cup grated Parmesan cheese
4 cloves garlic, sliced
1/2 tsp. salt
1 1/2 tsp. freshly cracked black pepper
2 tsp. olive oil
1/4 cup fresh parsley, chopped

1. Bring a pot of lightly salted water to boiling. Add spaghetti and cook 10 minutes or as per package directions. Reserve 1 1/2 cups hot pasta water.
2. Meanwhile, add bacon to a large lidded sauté pan. Cook over medium heat for 6 minutes or until lightly crispy. While bacon is cooking, whisk together 2 of the eggs and the cheese in bowl. Add garlic to pan and cook 1 to 2 minutes.
3. When pasta has finished cooking, drain and immediately add to pan with cooked bacon and garlic. Toss for 1 minute to coat noodles. Remove pan from heat and stir in egg-cheese mixture and 1 cup of the reserved pasta water. Mix constantly for 2 minutes making sure not to scramble the eggs. Stir in salt and
pepper, cover and set aside.
4. Heat 1 tsp. of the oil in a medium nonstick skillet. Add 2 of the eggs and fry sunny-side up for 3 to 4 minutes over medium heat; set aside. Repeat with remaining 1 tsp. oil and 2 eggs. Divide pasta evenly among four bowls (if pasta seems a bit dry, stir in remaining 1/2 cup reserved pasta water just before
serving). Place 1 egg on each serving and garnish with parsley. Makes 4 servings.


2 cups butter (no substitutes), softened
1/3 cup confectioners sugar
1/3 cup packed brown sugar
4 cups all purpose flour

2 cups whipping cream
1/4 cup sugar
1 tsp. vanilla extract
2 cups assorted fresh fruits (diced peaches, strawberries or raspberries)
Additional assorted fresh fruit, optional
Butterscotch ice cream topping, optional

1. In a mixing bowl, cream butter and sugars until smooth. Add flour; mix well.
2. Divide dough into four equal portions. Pat or roll each portion to 9-in. round, 1/4 in. thick.
3. Transfer to ungreased baking sheets. Prick dough several times with fork. Bake at 325º for 15 minutes or until lightly browned. Cool on wire racks.
4. For filling, in another mixing bowl, beat the cream, sugar and vanilla until soft peaks form. Fold in fruit. Spread about 1 cup filling between each layer. Spread remaining filling over top. Garnish with
additional fruit, if desired. Drizzle with butterscotch topping, if desired. Refrigerate 2-3 hours before serving. Yield: 10 servings.


1 pound ground maple pork sausage
6 slices soft hearty white bread
1 (8-ounce) package shredded Kraft triple cheddar cheese
8 large eggs
2 cups whole milk
1 tsp. dry mustard
1/2 tsp. seasoned pepper
1/4 tsp. salt

1. Spray a 13x9-inch baking dish with nonstick cooking spray.
2. In a large skillet, cook sausage over medium heat, stirring frequently, for about 10 minutes or until browned and
crumbly, drain well on paper towels.
3. Cut and discard crusts from bread; cut bread slices in half, and arrange in a single layer in prepared baking dish, cutting pieces to fit as necessary to cover bottom of dish. Sprinkle with sausage and cheese.
4. In a large bowl, whisk together eggs, milk, mustard, pepper and salt; carefully pour mixture over cheese. Cover with
plastic wrap, and chill for 8 hours.
5. Preheat oven to 350°. Let chilled casserole stand at room temperature for 30 minutes.
6. Uncover and bake casserole for 40 minutes or until set and golden. Let stand for 10 minutes before serving.


2 to 4 tbsp. granulated sugar
1 tbsp. all-purpose flour
5 cups sliced, pitted plums
1/2 cup quick-cooking or regular oats
1/3 cup packed brown sugar
2 tbsp. all-purpose flour
1/ 4 tsp. ground spice, such as nutmeg, ginger or cinnamon
3 tbsp. canola or vegetable oil
3 slices bacon, crisp cooked and finely chopped
Vanilla ice cream (optional)

1. Preheat oven to 375ºF. In a large bowl combine granulated sugar and 1 tbsp. flour. Stir in fruit. Divide fruit among six 6-oz. custard cups or ramekins. Place custard cups on a 15 in. x 10 in. x 1 in. baking pan.
2. For topping, in a small bowl combine oats, brown sugar, 2 tbsp. flour and spice. Stir in oil until topping resembles
coarse crumbs. Stir in bacon. Evenly sprinkle topping over fruit in cups.
3. Bake for 30 to 35 minutes, just until fruit is tender and topping is crisp and golden brown. Serve warm with ice
cream for dessert or without ice cream for breakfast. Makes 6 servings.


4 oz. bulk Italian sausage
4 oz. button mushrooms, sliced
1/2 cup diced red onion
1 tsp. minced garlic
1 tsp. each dried Italian herbs and red pepper flakes
1 cup canned diced tomatoes in juice
Salt to taste
1/4 cup grated Parmesan
8 flour tortillas, brushed on one side with olive oil (10 in.)
4 oz. fresh mozzarella, thinly sliced
1 cup shredded fontina cheese, divided
1/2 cup chopped scallions, divided

1. Sauté sausage in a skillet over medium high heat until cooked, about 5 minutes.
2. Add mushrooms, onion, garlic, Italian herbs and pepper flakes. Cook until onion is soft, 3 minutes.
3. Stir in tomatoes and simmer 3 minutes; season with salt. Off heat, stir in Parmesan.
4. Heat a nonstick skillet over mediumlow. Place a tortilla in the skillet, oil side down. Top with 1/4 of the mozzarella, then spread with 1/4 of the sausage mixture. Sprinkle with 1/4 cup fontina and 2 tbsp.
scallions. Top with the second tortilla, oil side up.
5. Cover skillet and cook until cheese melts and the bottom tortilla is golden. Carefully flip pizzadilla, cover skillet and cook 2-3 minutes more. Repeat with remaining tortillas and fillings. Serves 4.


1 cup blackberries
1 cup Greek-style vanilla yogurt
2 tbsp. honey
1/8 tsp. pure vanilla extract

Place all ingredients in blender and puree until smooth. Fill ice-pop molds and freeze. Yield: 4 ice pops.


2 cups all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1/3 cup cold butter or margarine
3/4 cup milk
Melted butter or margarine

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk with a fork until a ball forms (dough is soft). Turn onto a lightly floured surface; knead 10 times. Roll to 1/4-inch thickness. Cut with a 2-3/4-inch biscuit cutter. Brush with butter. Using the dull edge of a table knife, make an off-center crease in each biscuit. Fold along crease so the large half is on top. Press along folded edge. Place 2 inches apart on greased baking sheets. Bake at 425º for 8-10 minutes or until golden brown.
Yield: about 1-1/2 dozen.


3 tbsp. fat from fry pan or baking dish
2 tbsp. flour
1 cup milk
Salt and pepper

1. After frying chicken, pour off fat from skillet, leaving brown bits. Return 3 tablespoons fat to pan.
2. Add flour and cook, stirring and scraping brown bits from bottom, until flour is lightly browned. Remove from heat.
Gradually stir in milk.
3. Return skillet to heat, and cook, stirring constantly, until thickened. If too thick, add a little additional milk. Season with salt and pepper.


1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2/3 cup packed brown sugar
1/3 cup butter
1-1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1 cup sour cream

1. Preheat oven to 350ºF (175ºC). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking.
Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of
springform pan. Sprinkle with cranberries and pecans.
3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat the flour mixture alternately with the sour cream. Pour batter into prepared pan.
4. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Serves 12.


2 tbsp. butter, melted
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
2 egg whites
1 (6-ounce) box chicken-flavored stuffing mix, crushed
6 boneless pork chops (about 2 pounds)

1. Preheat oven to 400°. In a 13x9-inch baking dish, pour melted butter; set aside.
2. In a shallow dish, whisk flour, salt and pepper until combined. In a second shallow dish, whisk egg whites until foamy. In a third shallow dish, place stuffing mix.
3. Dredge pork chops in flour mixture, shaking off excess. Dip in egg whites, letting excess drip off. Dredge pork chops in stuffing mix to coat. Place in prepared baking dish.
4. Bake for 8 minutes. Turn chops, and bake for 8 minutes longer or until desired degree of doneness. Serve immediately.


2 cans (10.75 oz. each) Campbell’s® Condensed Cream of Mushroom Soup (regular, 98% fat free or Healthy Request®)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® french fried onions

1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole dish.
2. Bake at 350°F for 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions and bake for 5 minutes or until onions are golden brown.
Makes 12 servings.


1 lb. pasta
1 tbsp. olive oil
1 med. onion, finely chopped
Koser salt and pepper
1 clove garlic, finely chopped
3/4 cup whole milk
4 oz. low fat cream cheese, cut into pieces
1/4 cup grated Parmesan (1 oz.)
Pinch freshly grated or ground nutmeg

1. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp. each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
3. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally
until slightly thickened, 2 to 3 minutes. Toss with pasta, adding some of the reserved cooking liquid if the pasta seems dry.
Makes 6 servings.


2 cups firmly packed light brown sugar
1/3 cup Dijon mustard
1/4 cup honey
2 tbsp. pineapple juice
Pinch ground red pepper
1 (8- to 9-pound) fully cooked spiral-cut ham, glaze packet discarded
Garnish: fresh kumquats, rosemary and parsley

1. Preheat oven to 325°. In a medium bowl, whisk together sugar, mustard, honey, pineapple juice, and ground red pepper.
2. Place ham in a roasting pan, and drizzle with sugar mixture. Cover with aluminum foil. Bake for 30 minutes. Uncover and bake for 45 to 60 minutes longer, basting with pan drippings every 15 minutes. Garnish with fresh kumquats, rosemary and parsley, if desired.


4 oz. cream cheese, softened
1/4 cup sour cream
2 tsp. minced chives
1-1/2 tsp. prepared horseradish
1 tsp. prepared mustard
4 flour tortillas (8 in.)
8 oz. shaved deli roast beef
1-1/4 cups shredded cheddar cheese

In a small mixing bowl, combine the first 5 ingredients; mix well. Spread over each tortilla. Layer with beef, sprinkle with cheese. Roll up tightly, jelly roll style. Wrap in plastic wrap, refrigerate for 1 hour. Trim ends, cut each roll into 10 slices.
Yield: 40 appetizers.


2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts

1. Heat oven to 375º. In a small bowl, whisk together flour, baking soda and salt. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar brown sugar and vanilla extract.
2. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.
3. Drop by rounded tablespoons of dough onto ungreased baking sheets. Bake at 375º for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Makes 5 dozen cookies.


1/3 cup packed fresh cilantro leaves
1/3 cup packed fresh parsley leaves
1/4 cup roughly chopped sweet onion
1/4 cup olive oil
2 tbsp. red wine vinegar
3 cloves garlic
2 tsp. chopped fresh jalapeño
3/4 tsp. salt
2 medium or 3 small zucchini
1/2 (16 oz.) package fettuccine

1. In the work bowl of a food processor, place first 8 ingredients. Pulse until smooth. Place herb mixture in a large, shallow serving bowl.
2. Using a vegetable peeler, peel long strips from zucchini to make ribbons. Cut strips in half lengthwise. Add zucchini to serving bowl.
3. Cook fettuccine according to package directions. Drain and immediately add to zucchini and herb mixture in bowl, tossing
to coat. Makes 4 to 6 servings.


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 the 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. Makes 24 servings.


1 1/2 cup bulgur
1 tbsp. plus 1 tsp. canola oil
3/4 tsp. five-spice powder
1 whole pork tenderloin (1 lb.), cut into 1-in medallions
5 med. carrots, very thinly sliced at an angle
8 oz. stringless snap pears
1 tbsp. grated, peeled fresh ginger
1/4 cup water, plus additional if necessary

1. Prepare bulgur as label directs.
2. Meanwhile, in a 12-inch skillet, heat oil on medium high. Sprinkle 1/2 tsp. five-spice powder and 1/4 tsp. salt on pork medallions to season all sides. Add to hot oil in single layer. Cook 6 to 7 minutes, turning over once, until instantread
thermometer registers 145°F when inserted horizontally into pork. Transfer to plate.
3. To same skillet, add carrots, snap peas, ginger, 1/4 cup water, remaining 1/4 tsp. five-spice powder and 1/8 tsp. salt. Cook
2 minutes or until carrots are just tender, stirring, adding another tbsp. of water if pan seems to dry. Serve over bulgur with pork.


3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 cup flaked coconut, toasted
1 tsp. vanilla extract
1 (9 in.) pie shell, baked
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine halfand-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. Pour into baked pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping and remaining 1/4 cup of coconut. Serves 8.
NOTE: To toast coconut, spread it in an ungreased pan and bake in a 350ºF (175ºC) oven for 5 to 7 minutes or until golden
brown, stirring constantly.


2 tbsp. olive oil
4- 5 to 7 in. flat breads, naan bread or pocketless pitas
1/2 cup marinara sauce
8 oz. fresh mozzarella, sliced
2 oz. sliced salami, cut into bite size pieces
1 large bell pepper, thinly sliced
Kosher salt and black pepper
1 cup baby arugula (optional)

1. Heat oven to 450ºF. Brush 2 rimmed baking sheets with the oil and place 2 flat breads on each. Dividing evenly, top with the marinara sauce, mozzarella, salami and bell pepper. Season with 1/4 tsp. each salt and black pepper.
2. Bake the pizzas, rotating the sheets halfway through, until the cheese is melted and the fl at breads are golden, 8 to 10 minutes. Top with arugula if using.
Serves 4.


1 package (18.25 oz.) Devil’s Food cake mix
Eggs, oil & water according to package directions
1 package (10 oz.) Andes Peppermint Crunch Baking Chips
1 container (16 oz.) white ready to spread frosting

1 Preheat oven according to cake mix package directions. Prepare cake mix; stir in 1 cup Andes Peppermint Crunch Baking Chips; reserve remaining chips. Divide batter evenly into cupcake pans lined with foil baking cups. Bake according to cake mix package directions.
2. Cool cupcakes in pans for 15 minutes; remove to cooling racks and cool completely. Frost each cupcake with 1 rounded Tbs. of frosting and sprinkle with 2 tsp. reserved chips.
Yield: 24 cupcakes.


3 cups Multi-Bran Chex® cereal
3 tbsp. butter or margarine
1 tbsp. peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

1. Heat oven to 350ºF. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
2. In ungreased 9-inch microwaveable pie plate, mix butter and 1 tbsp. peanut butter. Microwave uncovered on high 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes add 2 tbsp. of the 1/4 cup peanut butter, stir a few times just until melted and marbled throughout. Pour into crust.
4. In microwaveable measuring cup, microwave remaining 2 tbsp. peanut butter uncovered on high 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Yield: 9 servings.


48 Hershey®’s Kisses® Brand Milk Chocolates
1/2 cup shortening
3/4 cup Reese’s® Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar

1. Heat oven to 375ºF. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen cookies.