Category Archives: Uncategorized

Partnering for a Purpose At Janssens market October 2nd

Please Join us on October 2nd

Partnering for a Purpose wCancer Support Community of Delaware


Cocktail hour with hors d’oeuvres, three course tasting menu paired with wines from Bouchaine Vineyards, The The House of William and Merry Restaurant, Piccolina Toscana & Cafe Gelato.

Get your tickets today


Delaware Shakespeare Festival – July 11th – 27th


Delaware Shakespeare Festival – July 11th – 27th

Buy tickets here

New and returning events this season!

Every night of the festival, there’s music, entertainment and more before the metaphorical curtain rises on the performance of Hamlet — but not every night features a wine tasting or a picnic competition. For your calendars:

* Janssen’s Market 2nd Annual Picnic Contest: Saturday, July 19. All the world’s a stage, and all our park’s a picnic during our second annual competitive picnicking event, sponsored by Janssen’s Market. The gates of the Delaware Shakespeare Festival will open 15 minutes early for registered picnickers to set up their spread and get ready to rumble. Picnics will be judged on creativity and execution, attractiveness of the picnicking spread and general Shakespearean picnic spirit.


Fall Focus: Sweeteners

Who among us doesn’t love sweets? The sweet flavor releases serotonin in our brains, the chemical responsible for our sense of well being and contentment. But when it comes to sweeteners, not all are created equal. There are side effects and health risks from refined sweeteners (like white table sugar and high-fructose corn syrup) and from artificial sweeteners (like NutraSweet, saccharin and Splenda). Refined sweeteners have been stripped of vitamins, minerals and fiber and spike blood sugar, which can often lead to cravings as well as mood and energy fluctuations. Artificial sweeteners are synthetic (chemically developed to imitate natural sweetness) and have been linked to disease in laboratory animals.

This fall, focus on naturally and minimally processed sweeteners. If you start replacing refined sugars and artificial sweeteners with real, whole foods, you will likely reduce your cravings for sugary things.

Here are a few natural sweeteners to substitute in drinks, food and baking. Since they are all approximately 1.5 times sweeter than refined sugar, you can use less. You can easily find these at Janssen’s.  

Raw Honey: Honey is one of the oldest natural sweeteners on the market. Honey will have a different flavor depending on the plant source. Some are very dark and intensely flavored. Wherever possible, choose raw honey, as it is unrefined and contains small amounts of enzymes, minerals and vitamins.

Try some Gage honey or pollen made locally in Middletown!


Craig and Adrienne Gage manage this small business along with their four children. Each family member plays a vital role in the business from attending hives to jarring honey. Some great recipes & uses on their website.

Maple Syrup: Maple syrup is the concentrated extract of the sap of maple trees. It adds a rich, deep flavor to foods and drinks. Make sure to look for 100% pure maple syrup, not maple-flavored corn syrup. As with all sweeteners, organic varieties.

Follow FREE & ABEL on Pinterest for some great recipes!
 Liz Freeman Abel

                         Holistic Health & Yoga Coach

   twitter @freeman

   facebook free + abel


Fish Tacos

Fish doesn’t have a very long shelf life, so if you want to utilize your filet leftovers, you’ll have to do a bit of planning ahead. When you pick up the fish, add some taco shells or tortillias, avocado, tomatoes and cheese to your cart. Then, after you’ve served a traditional fish meal to your family, you can shred what’s left over to use for fish tacos the next night. Most white fish is easy to flavor, so simply adding a bit of cumin can help transform your meal into something new and exciting.

fish tacos

Fish Tacos:

  • 2 cups chopped white onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 1/4 cup olive oil
  • 5 tablespoons fresh lime juice, divided
  • 3 tablespoons fresh orange juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pound tilapia, striped bass, or sturgeon fillets
  • Coarse kosher salt
  • 1 cup mayonnaise
  • 1 tablespoon milk
  • Corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • Salsa Verde
  • Lime wedges

Read More

Kaffir Lime Leaves in Cuisine

Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage in question. Some important pointers to consider include: Kaffir lime leaves may also be known as makrut leaves, kieffer lime leaves or magrood leaves.

kaffir line - janssens market

The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes. The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).

Fresh, tender young leaves should always be the preferred choice for salads; do not use dried kaffir leaves in salads.

The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering.

Use in cuisine. Kaffir lime leaves are perfect for adding flavour to Asian cuisine. They are highly aromatic and add their own elegant flavor to stir-fry, curry, salad and fish cake dishes. Some examples for use include:

Thai curry dishes and soups, such as Tom Yum, Indonesian curry dishes ,Thai      fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak

Asian bouquet garni – make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavor stock

Krueng – a paste using Kaffir lime leaves as the base

Flavor rice – When cooking your rice, especially jasmine rice, throw in a few leaves. The flavor will be imparted to the rice.

Add to a marinade – suitable for chicken, pork or lamb dishes.

Make a syrup – add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.

Add zest to bathtime. Add some fresh leaves to a hot bath. You will need to try this to believe the delightful fragrance that will waft from your bathwater.

The leaves can be stored frozen for as long as you like; add fresh leaves to a plastic bag and place in the freezer. The other storage method is to keep dried kaffir lime leaves.

Valentine’s Day Survival Guide

Impress your loved one this Valentine’s Day. We’ve put together easy, romantic menus and picked out our favorite decadent desserts. Pick up some flowers and or chocolates. We have the perfect dinner to enjoy at home….  Celebrate with your special someone!


Order your flowers early with our florists! 302654.9941


Sweets For your Sweet. 
Flowers. Orchids. Chocolates.
Gift Baskets – We Can Custom Make a Basket! 
 Pre-order your sweetheart’s flowers to assure availability.
We will have a wide variety of rose’s, mixed bouquets, 
potted plants and exotic orchids. 
Did you know that orchids are easy to care for and bloom for several months. They make a truly unique and extra special gift for your Valentine.

Slathered Guacamole Stuffed Shrimp by @SlatherItOn

Slathered Guacamole Stuffed Shrimp

Created by Holly Herrick and photographed by Helen Dujardin, these snappy, Slathered Shrimp will make you sing with delight.

Slathered Guacamole Stuffed Shrimp

(Makes 16 appetizer portions)

All pink and green, these peppy little mouth-poppers just scream spring and make pretty starters for your Easter or spring feasts.

For the guacamole:

1 medium ripe Hass avocado, peeled, halved and pit removed

Juice of ½ lime

1 tablespoon + 1 teaspoon Slather Brand Slatherin’ Sauce Spicy Recipe

1 large clove garlic, minded

¼ cup finely chopped Bermuda onion

2 tablespoons finely chopped fresh cilantro

1 tablespoon best quality extra virgin olive oil

Salt and freshly ground black pepper to taste

For the shrimp:

1 pound, 15 – 20 count fresh shrimp, peeled, and deveined with tail on and butterflied

1 tablespoon Slather Brand Slatherin’ Sauce Spicy Recipe

Drizzle of best quality extra virgin olive oil

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

Make the guacamole at least one hour before serving so the flavors can set up. Serve at room temperature. To prepare the guacamole, combine the halved avocado, lime juice, and Slatherin’ Sauce in a medium bowl. Smash with a fork or a potato masher to work into a chunky puree. With a spatula, fold in the garlic, Berumuda onion, fresh cilantro, and olive oil. Taste and season carefully to taste with salt and freshly ground black. Cover loosely with plastic wrap and press down the wrap so it touches the top of the guacamole, covering the entire surface. (This helps prevent the guacamole from discoloring). Stand at room temperature for up to one hour.

Meanwhile, turn your oven broiler (they can also be grilled) on high. Prep the shrimp by cutting down the round, back side of each shrimp, stopping at the tail. Peel the shell off of each shrimp, keeping the tail on. Remove the vein and discard. To butterfly the shrimp, cut deeper through the center of the round back, stopping about 1/8” until you get to the under-side of the shrimp. Fan out the two sides of shrimp to flatten. Arrange in a single layer on a baking sheet. Using a pastry brush, brush a thin layer of the Slatherin’ Sauce Spicy Recipe over each shrimp. Drizzle each very lightly with olive oil and the lime juice. Season liberally with salt and freshly ground pepper. Place the baking sheet as close to the broiler as possible and cook, watching closely until crisp and golden and cooked through, about 5 minutes. Remove from the oven and cool at room temperature for five minutes.

To compile, arrange the shrimp flat on individual plates or a serving platter. Top each with a heaping teaspoon of the guacamole. Garnish each with a sprig of fresh cilantro if desired. Serve immediately.