Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.
Creamy Roasted Broccoli Soup
- 5 unpeeled garlic cloves 2 pounds broccoli—cut into 1-inch florets, stems reserved for another use 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, melted Salt Freshly ground pepper 4 ounces cream cheese 3 cups low-sodium chicken broth Croutons, for serving
- Step 1
- Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
- Step 2
- Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Serves: 6-8 servings
- For the Gnocchi:
- 2 pounds sweet potatoes
- ⅔ cup whole milk ricotta cheese
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground black pepper
- 1¼ cups all-purpose flour, plus ⅓ cup for the work surface
- For the Maple Cinnamon Sage Brown Butter:
- ½ cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- For the Gnocchi: Preheat the oven to 425 degrees F.
- Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, ½ cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
- For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Maple Corn Bread
- ¾ cup (1½ sticks) unsalted butter, melted and cooled, plus more for the pan 2 cups all-purpose flour, spooned and leveled 2 cups cornmeal 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups whole milk 4 large eggs ¾ cup pure maple syrup
- Heat oven to 425° F. Butter a 9-by-13-inch baking pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.