Pasta La Vista

Filotea (pronounced “fill-o-tayuh”) Pastas are prepared in Marche, Italy, following an ancient recipe that includes blending flour, durum wheat semolina, and free-range eggs are blended to create a light texture that easily absorbs sauces and flavors. 

The pastas are dried naturally for 70 hours for a flavor that tastes homemade with ingredients like black truffles, spinach, and squid ink. And with the wonderfully brief cook times (only four minutes!), you’ll be able to serve an authentic Italian meal in no time. Just add sauce, and no one will believe you didn’t make these pastas with your own hands. 

Available varieties include: Fettucine Spinach, Linguine, Pappardelle, Spaghetti alla Chitarra, Spaghetti ala Chitarra Squid Ink, and Tagliatelle

Pasta La Vista

Filotea (pronounced “fill-o-tayuh”) Pastas are prepared in Marche, Italy, following an ancient recipe that includes blending flour, durum wheat semolina, and free-range eggs are blended to create a light texture that easily absorbs sauces and flavors. 

The pastas are dried naturally for 70 hours for a flavor that tastes homemade with ingredients like black truffles, spinach, and squid ink. And with the wonderfully brief cook times (only four minutes!), you’ll be able to serve an authentic Italian meal in no time. Just add sauce, and no one will believe you didn’t make these pastas with your own hands. 

Available varieties include: Fettucine Spinach, Linguine, Pappardelle, Spaghetti alla Chitarra, Spaghetti ala Chitarra Squid Ink, and Tagliatelle

Let Tea Lift You Up Where You Oolong

Shennong had servants boil his drinking water before he drank it as a way to purify it. During an army campaign, the emperor’s tea was boiled as usual, but a dead leaf from a nearby wild tea bush found its way into the water. No one noticed the water’s brownish color, and Emperor Shennong liked the new drink.
 
As years passed, tea preparation evolved. Teacakes or bricks made of dried compressed tea leaves were boiled in hot water as an early brewing method. The Chinese adopted roasting as a brewing method around the 13th century. The roasting method lead to loose pouch teas. 

Lahaha Loose Pouch Teas are made with all-natural tea leaves from gardens and plantations in China. Dedicated growers hand-pick the leaves in springtime when the leaves are at their most flavorful. The leaves are carefully picked so that the bitter steams remain on the plant. 

Lahaha experts, along with our Tea Buyer, naturally process the leaves and sample the teas for the best flavor profiles. Only the highest quality tea leaves are chosen for our loose pouches.
 
Treat yourself to blends of green, black, white, oolong tea, and sip your way to relaxation! 

Let Tea Lift You Up Where You Oolong

Shennong had servants boil his drinking water before he drank it as a way to purify it. During an army campaign, the emperor’s tea was boiled as usual, but a dead leaf from a nearby wild tea bush found its way into the water. No one noticed the water’s brownish color, and Emperor Shennong liked the new drink.
 
As years passed, tea preparation evolved. Teacakes or bricks made of dried compressed tea leaves were boiled in hot water as an early brewing method. The Chinese adopted roasting as a brewing method around the 13th century. The roasting method lead to loose pouch teas. 

Lahaha Loose Pouch Teas are made with all-natural tea leaves from gardens and plantations in China. Dedicated growers hand-pick the leaves in springtime when the leaves are at their most flavorful. The leaves are carefully picked so that the bitter steams remain on the plant. 

Lahaha experts, along with our Tea Buyer, naturally process the leaves and sample the teas for the best flavor profiles. Only the highest quality tea leaves are chosen for our loose pouches.
 
Treat yourself to blends of green, black, white, oolong tea, and sip your way to relaxation! 

Cooking by Color

Now, my mother had only one mealtime rule:  We were not allowed to have a plate of foods that were all the same color. Not good for me. Not only was my favorite meal roughly the same thing, nutrition-wise, minus the pot roast, it was also roughly the same color, and therefore not allowed.

My dinner wasn’t approved by mom until I "added color." It wasn’t long before I stopped seeing what I didn't want, eggplant, bell pepper, zucchini, or cranberries in produce aisles. Instead, I saw purple, red, yellow, green, orange, and maroon. 

By the time I realized the general idea was "more color = more nutrients," it was too late. I was hooked. Even now, my dinners are rollicking masterpieces of green, orange, white, brown, yellow, purple, maroon, and pink from a bounty of fruits, nuts, seeds, cheeses, berries, veggies, breads, and proteins. Well played, Mom.

The next time you’re in Central Market, see how many different colored foods you can get into your cart, and then into one meal.  No matter where you are on your path to becoming a full-fledged foodie, you’ll have fun adding a little art. Besides, if you do it right, you won't have to do any work. Have you seen the colors in our Chef’s Case?  

Cooking by Color

Now, my mother had only one mealtime rule:  We were not allowed to have a plate of foods that were all the same color. Not good for me. Not only was my favorite meal roughly the same thing, nutrition-wise, minus the pot roast, it was also roughly the same color, and therefore not allowed.

My dinner wasn’t approved by mom until I "added color." It wasn’t long before I stopped seeing what I didn't want, eggplant, bell pepper, zucchini, or cranberries in produce aisles. Instead, I saw purple, red, yellow, green, orange, and maroon. 

By the time I realized the general idea was "more color = more nutrients," it was too late. I was hooked. Even now, my dinners are rollicking masterpieces of green, orange, white, brown, yellow, purple, maroon, and pink from a bounty of fruits, nuts, seeds, cheeses, berries, veggies, breads, and proteins. Well played, Mom.

The next time you’re in Central Market, see how many different colored foods you can get into your cart, and then into one meal.  No matter where you are on your path to becoming a full-fledged foodie, you’ll have fun adding a little art. Besides, if you do it right, you won't have to do any work. Have you seen the colors in our Chef’s Case?  

Become A Rocketeer

Flavors like Orbit Orange – made from sweet potato, orange, and carrot. Rock-It Red – made from sweet potato, strawberry, carrot, and beets. Or Galaxy Green – made from kiwi, spinach, and avocado all combine fruits, vegetables, and Probiotics in a pop that’s so good and so good for your body that moms won’t mind saying yes to seconds.  
 
Check out this list of attributes and then imagine the candy bars that are sure to be consumed by your children (and, let’s be honest, probably you too) this season……
  • All Natural
  • No Added Sugar
  • No artificial colors or flavors
  • Fat-Free (Galaxy Green is low fat)
  • Dairy Free
  • GMO Free
  • Gluten Free
  • High Fructose Corn Syrup free
  • Vegan
  • No eggs
  • No fillers or stabilizers
  • Less than 35 calories per pop
  • Less than 2 grams of sugar per pop
  • Over 70% of the ingredients are organic
So this Halloween season, why not give Ruby’s Rockets a chance?  They’ll be doing in store samples through the end of October and into November
 
Central Market Preston Royal: Saturday, Oct.26th 3:00pm-6:30pm
Central Market Southlake: Sunday, Oct.27th 10:30am-2:30pm
Central Market Ft.Worth: Tuesday, Oct.29th 9:30am-1:30pm
Central Market Lover's Lane: Friday, Nov 1, 2:30pm-6:30pm
 
With Demos in Austin, Houston, and San Antonio being lined up right now.

Become A Rocketeer

Flavors like Orbit Orange – made from sweet potato, orange, and carrot. Rock-It Red – made from sweet potato, strawberry, carrot, and beets. Or Galaxy Green – made from kiwi, spinach, and avocado all combine fruits, vegetables, and Probiotics in a pop that’s so good and so good for your body that moms won’t mind saying yes to seconds.  
 
Check out this list of attributes and then imagine the candy bars that are sure to be consumed by your children (and, let’s be honest, probably you too) this season……
  • All Natural
  • No Added Sugar
  • No artificial colors or flavors
  • Fat-Free (Galaxy Green is low fat)
  • Dairy Free
  • GMO Free
  • Gluten Free
  • High Fructose Corn Syrup free
  • Vegan
  • No eggs
  • No fillers or stabilizers
  • Less than 35 calories per pop
  • Less than 2 grams of sugar per pop
  • Over 70% of the ingredients are organic
So this Halloween season, why not give Ruby’s Rockets a chance?  They’ll be doing in store samples through the end of October and into November
 
Central Market Preston Royal: Saturday, Oct.26th 3:00pm-6:30pm
Central Market Southlake: Sunday, Oct.27th 10:30am-2:30pm
Central Market Ft.Worth: Tuesday, Oct.29th 9:30am-1:30pm
Central Market Lover's Lane: Friday, Nov 1, 2:30pm-6:30pm
 
With Demos in Austin, Houston, and San Antonio being lined up right now.

The Sexy, New Superfruit is Now at Central Market

Yuzu is considered to be a hybrid between sour mandarin oranges and Ichang papeda, the Ichang lemon. Usually yellow in color, the mature fruits are seedy and roughly the size of a small grapefruit with uneven skin.  It’s taste is something like citrus heaven —  a tart cross between a lemon, mandarin, and grapefruit.

Even though yuzu is being hailed as the newest super fruit, it’s not typically eaten as a fruit. Famous chefs around the world are adding yuzu to sauces, savory dishes, desserts, cocktails, teas, even over seafood, and in breads.  Yuzu zest is used as garnish, and yuzu juice is used much the same as lemon juice. 

If you're ready to experiment with yuzu, which is also high in vitamin C, here are some recipe sites to browse. Questions? Ask our Produce Partners! 

Yummly.com:
Includes Yuzu Macarons, Yuzu Rice Granita, Chicken-Meatball Yakitori, Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise Recipe

FoodNetwork.com:
Includes Yuzu Miso, Tuna Tots with Yuzu Vinaigrette, Miso-Ginger Marinated Grilled Salmon

The Sexy, New Superfruit is Now at Central Market

Yuzu is considered to be a hybrid between sour mandarin oranges and Ichang papeda, the Ichang lemon. Usually yellow in color, the mature fruits are seedy and roughly the size of a small grapefruit with uneven skin.  It’s taste is something like citrus heaven —  a tart cross between a lemon, mandarin, and grapefruit.

Even though yuzu is being hailed as the newest super fruit, it’s not typically eaten as a fruit. Famous chefs around the world are adding yuzu to sauces, savory dishes, desserts, cocktails, teas, even over seafood, and in breads.  Yuzu zest is used as garnish, and yuzu juice is used much the same as lemon juice. 

If you're ready to experiment with yuzu, which is also high in vitamin C, here are some recipe sites to browse. Questions? Ask our Produce Partners! 

Yummly.com:
Includes Yuzu Macarons, Yuzu Rice Granita, Chicken-Meatball Yakitori, Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise Recipe

FoodNetwork.com:
Includes Yuzu Miso, Tuna Tots with Yuzu Vinaigrette, Miso-Ginger Marinated Grilled Salmon