The History and Culture of Eastern European

You’ve had crusty French bread and Mediterranean , but have you ever had bread from Eastern Europe? If you haven’t, you’re missing out on some hearty, delicious options. At NetCost Market, we pride ourselves on introducing our customers to new things, so please allow us to introduce you to Eastern European bread.

Darnitsky was first baked in 1930s Leningrad. It’s known as “the black bread”, though the color is closer to grey. It contains a mix of and wheat , with zakvaska- leaven- instead of yeast. The best quality flour is not advised for Darnitsky, because it’s too soft and fine for such a hearty bread. Zavarnoy is made with a special zavarka, or brew. It originated in monasteries and is made with neither yeast nor leaven. It’s remarkable in that it stays fresh for a long time, and the malt in the recipe lends it a strange, delicate, sour sweet taste. Borodinsky is a Russian bread, much loved across the former Soviet Union. It’s rumored to have first been baked by nuns at a convent, on the very site where Russian and Napoleon’s army fought the Battle of Borodino in 1812. Another story has it first appearing on the scene in 1920s Moscow. Whatever the origin story, the recipe for modern Borodinsky bread was approved at Moscow’s head bakery in 1933. This bread is a special, scalded , made with flour, yeast, rye malt, , and coriander. It has a unique, sweet flavor and aroma. Duona is a Lithuanian bread. It’s a black rye bread that’s dense and naturally sweet. It’s easily found in Baltic countries and made of very simple ingredients: just rye flour fermented with water. A mainstay of most Lithuanian diets, eaten with butter and salt or white cheese, it’s a deliciously authentic Lithuanian breakfast! Tashkent Lepeshki is a round, fluffy found in Uzbekistan. It’s deliciously light and airy, and if you’re in Tashkent, Uzbekistan, you can buy it straight out of the tandyr , from bread sellers who wheel it around in old-fashioned baby strollers. With a chewy, glossy crust and an open, airy crumb, this bread is so addictive that it’s easy to polish off 2-4 loaves, eating them plain or dipping them in honey butter.

If you’re interested in trying new food such as European bread and other import foods, make NetCost Market your first stop. For over 20 years, we’ve been committed to helping our customers save time and money while offering them the world of food all in one place. We’re a local supermarket with a global reach, providing a selection of everyday food products as well as a variety of culinary delights from around the world. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with NetCost Market, you’ll find everything you need, from a comfortable shopping experience to online shopping and home grocery delivery.

How to Store Fresh Produce

Fresh produce is delicious and nutritious, but it can easily go bad if stored incorrectly. That’s a waste of time and money, but storing produce is complicated. That’s because all produce is not alike, and even when you break it down to fruits and vegetables, all fruits aren’t stored the same and neither are all vegetables. Here, we break it into some simple tips for you to follow, to keep your produce fresh and tasty.

Some things belong on the counter. Most types of fruit do well in a bowl or basket on the counter. Vegetables should not be kept at room temperature, except for tomatoes, which should be kept on the counter, out of direct sunlight. The refrigerator is better for most vegetables. Eggplant, celery, pepper, peas, artichokes, cauliflower, zucchini, and cucumber will stay fresh for about a week in the fridge, while summer squash, yellow squash, green beans, broccoli, Brussels sprouts, will last 3-5 days, as will mushrooms kept in a paper bag. Ears of corn in the husks last 1-2 days, and asparagus lasts 2 or 3 days, unless you keep it in a glass jar. Trim an inch off the bottom of the stalks, stand them in a jar filled halfway with water, cover with a plastic produce bag, secure with a rubber band, and asparagus will stay fresh for a week or more. Carrots, parsnips, turnips, beets, and radishes will last 2 weeks in a plastic produce bag in the refrigerator. Fruits that should be stored in the refrigerator include berries and grapes. Even prewashed leafy greens should be rinsed when you bring them home. To keep them fresh longer, rinse them, wrap in a paper towel or tea towel, and refrigerate them in a container or sealed plastic bag. Washing and storing them as soon as you bring them home from the store makes them more convenient to eat. Some veggies do well in a cool, dry place. Onions, garlic, shallots, potatoes, and hard squash all do best in a dark pantry, preferably between 50-60 degrees Fahrenheit. Keep fruits and vegetables separated. Many fruits produce a gas called ethylene, which can cause nearby fruits and vegetables to ripen. It’s okay for fruit to ripen, but for vegetables, becoming riper just means spoilage.

When you’re looking for delicious fresh produce, make Net Cost Market your first stop. For over 20 years, we’ve been committed to helping our customers save time and money while offering them the world of food all in once place. We’re a local supermarket with a global reach, providing a selection of everyday food products as well as a variety of culinary delights from around the world. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with Net Cost Market, you’ll find a comfortable and gratifying shopping experience that even includes online shopping and home delivery.

10 Easy Picnic Food Ideas for a Day at the Beach

Summer is here, the beaches have reopened, and you know what that means! It’s time for a picnic on the beach. Sure, the sand will blow everywhere and get in your mouth, but that’s half the fun, right? So, what will you pack for your beach day? We have some suggestions.

1. : What’s better than a turkey and swiss, ham on rye, or a tomato and cheddar on a hot summer day? Even an old-fashioned peanut butter and jelly sandwich is delightful when eaten on a beach. 2. Wraps: Like sandwiches but perhaps easier to hold on a beach, wraps can be made in near-endless varieties. Some of our favorites include chicken salad with cashew, mozzarella with greens, chickpeas and feta, turkey, and honey mustard, and, you guessed it, PB&J. 3. Fried Chicken: There’s a reason why this is the quintessential picnic food. It’s easy to eat with your hands and just as delicious cold as it is hot. 4. Fruit That’s Easy to Eat: You probably don’t want to an orange or tangle with a mango on the beach, but apples, bananas, strawberries, and grapes are all great beachy options. Bonus points if you bring slices of watermelon! 5. Precut Veggies: Carrot or celery sticks are great to munch and easy to prepare ahead of time. 6. Pasta or Grain Salads: While it’s not always convenient to break out the bowls and utensils on the beach, some salads are worth it. How about a pesto pasta salad with mozzarella pearls, tomatoes, and cucumbers, or a summer vegetable quinoa salad tossed with vinaigrette? 7. Salads that Won’t Lose Their Crunch: While you have the bowls out, salads that won’t wilt in the heat are great. Try coleslaw, broccoli slaw, or a kale and quinoa salad with dates, almonds, and citrus dressing. 8. Snacks: Nuts, granola bars, and chips are nice and salty for beach eating- just make sure you have plenty of water to keep you hydrated. 9. Desserts You Can Hold in Your Hand: Cookies, Rice Krispy treats, and brownies are perfect for packing in your beach basket. 10. Beverages in Cans: Wine, beer, soda- just about everything comes in easy to tote cans these days.

A great picnic starts with a great grocery shopping trip! For over 20 years, Net Cost Market has been committed to helping our customers save time and money while offering them the world of food all in once place. We’re a local supermarket with a global reach, providing a selection of everyday food products as well as a variety of culinary delights from around the world. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with Net Cost Market, you’ll find a comfortable and gratifying shopping experience that even includes online shopping and home delivery.

The Best Summer Salad Recipes

Summer, when the weather is hot and cooking dinner feels like a lot of work, is a great time for salads. But after a while, it’s easy to run out of salad ideas. If you’re stuck and can’t think beyond salad greens and traditional toppings, consider giving some of these great salads a shot.

Salads that Incorporate Berries: Toss strawberries and blueberries with bananas in poppy seed dressing or liven up your coleslaw with some raspberries. Strawberries and blueberries go well with many different summer fruits, so consider combinations that include nectarine, peaches, or tangerines. Berries also go great with chicken, avocado, and cheeses. Great summer herbs like mint and basil are also great additions to salads with fruit. Salads with Unique Vegetables: Why not try mixing beets in with your greens, berries, and feta? Radishes make potato salad more interesting, and grilled corn mixed with colorful vegetables, feta cheese, mayo, and spices make a salad reminiscent of Mexican street corn. Make coleslaw more interesting by using broccoli instead of cabbage, make the most of summer cucumbers by tossing them with creamy dressing, or make a celery salad with apples, Parmesan, and vinaigrette. Salads that Utilize Melon: Watermelon and cantaloupe combined with spinach, cucumbers, green onions, and vinaigrette make the perfect sweet and savory dish. Watermelon goes great with feta, cucumber, and basil, or tossed with blue cheese, red onions, spinach, and macadamia nuts or almonds. Cantaloupe is refreshing with blueberries and citrus. Salads with Pasta and Grains: Pasta salad is great, and quinoa salad can be even better. Toss your favorite grains with flavorful ingredients like grilled chicken feta, pineapple, fresh spinach, vinaigrette, or tomatoes fresh from the garden. Be creative, using orzo, macaroni, or even granola to make your favorite ingredients into a fun salad. Green Salads: While green salads can get a little monotonous, thinking outside the lettuce and tomato box can get interesting. Choose darker greens like arugula or spinach, combine them with both sweet and savory ingredients, throw in some sunflower seeds or nuts, and toss it all with a light dressing like poppy seed or vinaigrette.

When you’re ready to make the perfect summer salad, start with the delicious produce at Net Cost Market. For over 20 years, Net Cost Market has been committed to helping our customers save time and money while offering them the world of food all in once place. We’re a local supermarket with a global reach, providing a selection of everyday food products as well as a variety of culinary delights from around the world. It’s our goal to provide authentic, high-quality food products from local farmers as well as suppliers from around the world. When you shop with Net Cost Market, you’ll find a comfortable and gratifying shopping experience that even includes online shopping and home delivery. Mastering the Art of Homemade Lasagna

Mastering the Art of Homemade Lasagna

Homemade lasagna is a classic dish if you’re having friends over for a dinner party, want to treat the family, or even if you want to make a delicious meal that can be frozen and eaten at a later date. It’s full of wholesome flavors, tasty vegetables, and packed full of protein from the meat (although you can always substitute the meat for vegetables if you’d prefer!). This recipe uses ground Italian sausage, which is the most authentic way of making it—although you can use a mixture of ground beef and pork as a substitute. So, let’s get to it! This is our perfect homemade lasagna from here at NetCost Market.

Recipe

The ingredients

Sauce: 1 ½ lb. ground Italian sausage, 1 yellow onion—peeled and diced, olive oil, 6 large cloves of garlic, 3 tbsp. tomato paste, ½ tsp. red pepper flakes, ½ cup red wine (this can be substituted with beef stock), 3 15-oz. cans of whole tomatoes in juice, ½ cup diced roasted red peppers, 2 tsp. dried oregano, 1 bay leaf, 1 tsp. sea salt, ½ tsp. black pepper.

Cheese mix: 2 15-oz containers ricotta cheese, 1 cup grated parmesan cheese, 1 cup fresh basil leaves—chopped, 1 egg.

Layering ingredients: 4 cups shredded mozzarella, 15 lasagna sheets (or you can make your own at home from thePasta Project), basil, and parmesan cheese for topping. Method

Making the sauce:

Set a large saucepan on medium heat and add a few tbsp. of olive oil. Add the onions and fry for about 5 minutes stirring occasionally. Then add the Italian sausage or ground meat and cook until completely browned. Add the garlic, tomato paste, and red pepper flakes and cook—stirring occasionally—for 2 minutes. Stir in the wine, and then scrape off any brown bits that are attached to the bottom of the pan—these are great for adding flavor.

Add the cans of tomatoes, roasted red peppers, oregano, bay leaf, salt, and pepper, and stir to combine. The tomatoes may need to be broken down using a wooden spoon. Bring the whole pot to a simmer. Let it simmer for about 15 minutes until it has significantly reduced. It should look juicy by not watery. Fish out the bay leaf using the wooden spoon and then remove the pan from the heat and set aside until ready to use. Making the cheese mixture:

It’s quite simple—just mix together all the ingredients for the cheese mixture in a mixing bowl. Ensure that the egg has combined well into the mixture.

Layering and assembling your lasagna:

Set your to 375F and then oil a 9×13-inch dish with olive oil. Spread 1 ½ cups of the sauce evenly on the bottom of the pan, then add a layer of lasagna sheets (the number depends on the size of your sheets but the whole layer should be covered). Then add 1/3 of the cheese mixture spread evenly and then 1 cup of shredded mozzarella.

The second layer is similar—add 1/3 of the remaining sauce, 1 more round of lasagna sheets to cover the whole layer, ½ of the remaining cheese mixture, and 1 cup shredded mozzarella.

The third layer includes adding ½ of the remaining sauce, 1 more layer of lasagna sheets, and the remaining cheese mixture. To top it off, add the remaining sauce and 1 cup of shredded mozzarella.

Cooking the lasagna:

Create a tent-style covering with aluminum foil and bake for around 45 minutes. Remove the aluminum foil and then bake for another 20 minutes until the sauce is bubbling and the cheese on top is golden brown. Remove from the oven and let it rest for 5 minutes, then sprinkle over some parmesan cheese and fresh basil leaves and enjoy!

Having friends over for dinner is one of the most delightful activities you can do, and their hearts will jump when they hear they’re having lasagna for dinner! Try this brilliant recipe and show them lasagna as they’ve never had it before. At NetCost Market, we stock real and authentic Italian produce so head in-store to find all the best ingredients to master the art of homemade lasagna.

Kale Yeah! Learn to Love This Superfood

Kale gets a bad rap. It’s seen as a foul food that’s only eaten out of necessity by fitness maniacs and avid dieters—and even then, they need to hold their noses while they chug it down in one go. But this is not the case! This tasty leaf has been in people’s diets since at least 2000BC, originating from the Middle East and the Mediterranean region of Europe. It was eaten by the Ancient Greeks—who may have been the first to discover its superfood properties. We want to dispel this myth and prove to you that kale is one of the tastiest greens out there!

Spicy Tuscan kale and ricotta bake This hearty bake is a classic recipe that uses Tuscan kale and the great flavors of Italian cheese to produce a brilliantly wholesome meal for the entire family.

Recipe

Ingredients: 1 bunch Tuscan kale leaves—ribs and stems removed and leaves roughly chopped, ¼ cup olive oil, 2 tbsp. lemon juice, salt, and pepper, enough pizza dough to cover a baking dish, 8 oz. fresh mozzarella, 1 cup ricotta, 2 oz. grated parmesan cheese, crushed red pepper flakes.

Method:

Start by tossing the kale leaves in oil and lemon juice in a medium bowl. Then season with salt and pepper and massage the dressing into the leaves with your hands. Allow to sit at room temperature for 2 hours so the leaves soften. Apply a thin layer of olive oil to a baking pan and then roll out the pizza dough to cover the base of your baking pan. Cover with cling wrap and set to one side. Once the dough has risen, put a rack in the lower third of the oven and preheat the oven to as hot as it will go. Top the dough with the mozzarella, ricotta cheese, and then with the kale and parmesan. Bake until the bottom is crisp, and the cheese turns a golden brown—about 30 minutes. Top with red pepper flakes and extra parmesan before serving.

Roasted eggplant and kale salad

This salad really brings the best out of kales, pairing it with other vegetables that are typical of the region’s cuisine such as eggplant and fresh tomatoes. It’s light and fresh and bursting with flavor—a perfect summer’s evening meal. Recipe

Ingredients: 2 medium eggplants—quartered and then cut into 1- inch pieces, ¼ cup vegetable oil, salt, 1 tsp. dried mango powder, ½ tsp. ground cumin, 6 Tuscan kale leaves—ribs and stems removed and then the leaves roughly chopped, 1 cup Greek yogurt, 1 cucumber, 1 tsp. fresh lemon juice, 1 clove garlic—finely chopped, 2 cups cherry tomatoes—halved, plenty of olive oil.

Method:

Preheat the oven to 450F and then toss the eggplants in the vegetable oil and place in a rimmed baking sheet. Season with salt and then roast for about 20 minutes—turning halfway through. Remove from the oven and then sprinkle with mango powder and cumin, again tossing to coat.

While the eggplant is cooking, heat a large skillet over medium heat. Add the kale and char the leaves which should take about 4 minutes—you may need to work in batches depending on the size of your skillet.

Grate the cucumber and then squeeze the excess juice out with your hands, then transfer this to a bowl. Mix in the yogurt, lemon juice, and garlic, and then season with a little salt.

Toss the tomatoes with some salt and olive oil in a bowl. Spoon the yogurt mixture onto a serving plate, then layer on the eggplant, kale, and tomatoes. Drizzle with more olive oil and a pinch of salt and serve!

Tropical kale smoothie Kale has become synonymous with smoothies—mainly pushed by fitness fanatics and weight loss gurus. Many of these smoothies don’t put taste at the top of their priority list, but this next recipe is a smoothie that gives you all the vitamin-packed benefits of eating raw kale AND tastes amazing!

Recipe

Ingredients: 4 kales leaves—stems removed and roughly chopped, ½ cup chopped fresh pineapple, 1 banana—chopped, 1 tbsp. peanut butter, 1 tsp. honey, ¼ cup Greek yogurt, ¼ cup almond milk, 4 ice cubes (or crushed ice).

Method:

Simply place the ingredients in a blender or smoothie maker and blend until smooth and drinkable. If you’d like to add a little more sweetness, you could add more honey, and if you’d like it to be thinner, try adding some more almond milk. Serve with a metal straw and sip slowly to enjoy the flavors!

Kale is known for its reputation as a superfood, and rightly so! But it’s also a tasty green in its own right and should be enjoyed for its flavor rather than just it’s health benefits. If you’re looking to find some new ways to enjoy this great green, try some of these recipes at home. Here at NetCost Market, we have plenty of kale as well as all the other ingredients you need to make these tasty meals, so head down and try some out for yourself.