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Marketplace Publications connects North Floral Park, Floral Park, New Hyde Park, Manhasset Hills, Herricks, Garden City Park, Williston Park, Mineola, Carle Place, and North Shore towns with weekly deals, recipes, puzzles, contests, and digital books. Market Place Publications Bringing buyers & sellers together is what we do best. Serving your neighborhood for over 30 years in all things local. Low-cost quality printing of newsletters, booklets, brochures, and more. We promote your business by providing high-quality, affordable print and digital advertisement services Weekly deals from local businesses Weekly contests, recipes, puzzles, and more. Business Owners: Get the exposure to help increase your business CALL OUR AD-VISORS 516.997.7909 Promoting local businesses through digital and print ads, customized email blasts, flyers, postcards, and direct mail.

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< Back Corn with a Kick 1 Sweet Corn shucked - 4 1 lime, juice only (about 2 tbsp) 1 cup mayonnaise or Mexican crema 2 tbsp Elote (or Chili powder) seasoning 1 cup cotija cheese, crumbled fresh cilantro, chopped, for garnish Heat grill to medium-high heat. Place corn directly on grates and cook 10-15 minutes, turning every 2-3 minutes, until charred and cooked through. While corn is still warm, squeeze lime juice on all sides. Brush or spoon mayonnaise on each ear, ensuring all sides are coated. Evenly sprinkle Elote seasoning over coated corn. Using hands, gently press seasoning into mayo. Arrange Elote on serving platter, sprinkle with cotija cheese and garnish with fresh chopped cilantro. Serve with hot sauce or chili powder for extra heat, if desired. Recipe courtesy of The Produce Moms on behalf of Duda Farm Fresh Foods Previous Next

< Back Hawaiian Huli Huli Chicken Sauce: 2 tbsp ketchup 2 tbsp light soy sauce 2 tbsp honey 2 tsp orange juice 1 tsp garlic (about 1 clove), minced 1 tsp ginger, minced Then: 12 oz boneless, skinless chicken breast (about 2 large breasts), cut into 1-inch cubes (about 24 cubes) 1 cup fresh pineapple, diced 8 six inch wooden skewers soaked in water Optional: Add sliced peppers or red onion to skewer. To make sauce: Combine ketchup, soy sauce, honey, orange juice, garlic and ginger; mix well. Separate into two bowls and set aside. Preheat grill to medium-high heat. Preheat oven to 350 F. Alternately thread three chicken cubes and three pineapple chunks on each skewer. Grill skewers 3-5 minutes on each side. Brush or spoon sauce from one bowl onto chicken and pineapple every other minute. Discard remaining sauce from first bowl. To prevent chicken from drying out, finish cooking to minimum internal temperature of 165 F in oven. Using clean brush or spoon, coat with sauce from remaining bowl before serving. Recipe courtesy of the National Heart, Lung, and Blood Institute Previous Next

< Back Patriotic Trifle Angel food cake ring, cubed (or make from cake mix) 2 (3.3-oz. ea.) boxes white chocolate instant pudding mix 3 cups whole milk 1/2 (8-oz.) container frozen whipped topping, thawed 2 cups sliced strawberries, divided 2 cups raspberries, divided 3 cups blueberries, divided Pour pudding mix into a large bowl; gradually whisk in milk. Continue whisking until mixture starts to thicken, about 2 minutes. Fold in whipped topping. Arrange half of cake cubes in the bottom of a trifle dish. Top with 1 cup strawberries, 1 cup raspberries, and half of pudding. Arrange remaining half of cake cubes in dish; top with 2 1/2 cups blueberries and remaining pudding mix. Arrange remaining 1/2 cup blueberries over pudding, in the center; arrange remaining 1 cup each strawberries and raspberries around the edges. Cover and refrigerate for at least 2 hours before serving. Courtesy of Southernliving.com Previous Next