The Fresh Market!

I'm so excited that we finally have a long awaited grocery store in my very own neighborhood. It has been a few years since Meridian Kessler had a grocery, making it a real pain, especially when you realized you are only one item short of a recipe, or just need milk for your cereal.

Luckily, The Fresh Market, chose to build a brand new store complete with rooftop parking.

In honor of the new store, and to have a good excuse to go shopping, I picked two recipes from the store's website to try. They were both delicious!

Asiago Cheese Dip

1 cup mayonnaise
1 cup sour cream
1 cup Asiago cheese, shredded and divided
2 green onions, sliced and white ends removed
1/4 cup white mushrooms, chopped
1/4 cup sun-dried tomatoes packed in oil, drained and chopped

Preheat oven to 350°. In a bowl, blend mayonnaise, sour cream and 1/2 cup Asiago cheese. Fold in onions, mushrooms and sun-dried tomatoes. Pour mixture into a loaf pan. Sprinkle remaining cheese on top.
Bake for 20 minutes or until bubbly. Serve with crackers, TFM French Rounds or pita chips. (I used TFM Garlic French Rounds)

Sausage & Spinach Penne Pasta (w/Mushrooms)

1 pound sweet or hot Italian sausage
1 (16 ounce) bag fresh spinach
4 tablespoons TFM Extra Virgin Olive Oil
3 - 4 cloves of garlic, thinly sliced
salt
dried crushed red pepper flakes, to taste
1/4 cup Romano cheese
1 pound TFM Whole Wheat Penne Pasta
* I added about 6 ounces of fresh mushrooms*

Take sausage meat out of casings. Sauté until cooked and then place on paper towel lined plate to absorb fat. Keep warm.
Heat olive oil in pan; add sliced garlic and sauté for 1 minute. (Cook mushrooms here if desired.) Add washed spinach leaves and sprinkle with salt and crushed red pepper. Simmer 4 minutes until cooked and stems are soft. Add sausage, toss to mix. Remove from heat.
Meanwhile cook penne according to package directions, drain. Toss spinach mixture, cheese, and pasta together. Top with additional cheese before serving.

Source: The Fresh Market