Market District Recipes: Cioppino & Tuscan Kale Salad

If you’re looking for a couple of new dishes to try out in your home tonight, be sure to take a look at these two from the Giant Eagle Market District!

Cioppino (Seafood Stew)

Compliments of Market District Chef Benjamin D’Amico

Serves: 2-4
Prep Time: 15 min.
Cook Time: 45 min.



  • ¼ cup Market District Extra Virgin Olive Oil
  • ½ tsp each Dried Basil, Thyme, Oregano, Crushed Red Pepper Flakes
  • ¼ cup Garlic, fresh, minced
  • ½ cup Green Bell Pepper, minced
  • ¾ cup Yellow or White Onion, minced
  • ½ cup Celery, minced
  • ½ cup Carrot, minced
  • ¾ cup Fennel, minced
  • 1-28oz can Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 1 cup White Wine, Chardonnay or Pinot Grigio
  • 1 cup Clam Juice
  • 2 cups Seafood Stock
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper

Seafood (any combination or amount if fine)

  • 24-30 piece Shrimp, large, raw, peeled & deveined
  • 1 lb Scallops, large
  • 1 ½ lbs Dungeness, King, or Snow Crab Clusters, cracked for easier access
  • 1 lb Halibut or other meaty fish – Cod, Sea Bass, or Branzino
  • 1 cup Calamari, cut into 1/4” rings
  • 1 lb Mussels
  • 12-18 piece Littleneck Clams
  • 2-4 each Lobster Tails


  • 1 loaf Sourdough or other fresh Crusty Bread
  • 2 tbsp Fresh Parsley
  • 1 each Lemon


1. Heat oil in a large pot. Saute all vegetables, garlic, & dried seasonings for 5-7 minutes.

2. Add the clam juice, seafood broth, white wine, & tomatoes to the pot. Simmer on low for 15-20 minutes.

3. In a separate pot heat about ½ cup of water or white wine to a simmer. Add mussels & clams. Steam for 2-3 minutes until the clams & mussels open. Set aside.

4. Add the crab, calamari, & halibut to the tomato broth. Simmer for 5 minutes.

5. Then add in the scallops, shrimp & steamed mussels & clams. Simmer for another 5-7 minutes before serving.

6. Serve family style in a large bowl or platter, garnish with lemon wedges, chopped parsley and fresh sourdough bread.

Tuscan Kale Salad

Compliments of Market District Chef Benjamin D’Amico

Serves: 2-4
Prep Time: 15 min.



  • ½ cup Market District Extra Virgin Olive Oil
  • ¾ cup White Balsamic Vinegar
  • ½ cup Red Wine Vinegar
  • 2 tbsp Honey
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper


  • 1 bunch Tuscan Kale, rinsed, cut into ½’ strips
  • ½ cup Ricotta Salata, crumbled
  • ½ cup Dried Cranberries
  • 3 tbsp Pinenuts, toasted


1. Whisk together the vinegars, olive oil, honey, salt & pepper in a medium bowl. Set aside.

2. In another bowl combine the kale, ricotta salata, pinenuts, & dried cranberries.

3. Toss the vinaigrette over the kale salad. Cover and refrigerate until ready to serve. Best when allowed to sit in the dressing overnight.


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