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Market District Graduation Party Recipes

It's graduation time, which means plenty of parties! If you're looking for some delicious dishes to serve at your party, check out these two from the Giant Eagle Market District!

Sweet & Spicy Vegetable & Udon Noodle Salad
Compliments of Market District Chef Benjamin D'Amico

Serves: 6-8 Prep Time: 35 min. Cook Time: 20 min.

Ingredients:

  • 2 packs (28 oz) Udon Noodles
  • 1 ½ cups Edamame, thawed
  • 1 cup Snow Peas, blanched
  • 1 ½ cups Carrots, shredded
  • 1 cup Red Cabbage, shredded
  • 1 cup Red Bell Pepper, thinly sliced
  • 1 ½ cups Seedless Cucumbers, thinly sliced, then halved
  • 1 cup Shitake Mushrooms, Thinly sliced, quickly sautéed
  • ½ cup Cashews
  • 1 bunch Scallions, thin bias cut

Dressing:

  • 1 cup Market District Pad Thai Sauce
  • ½ cup Market District Sesame Teriyaki Sauce
  • ¼ cup Market District Korean Style Red Pepper Sauce
  • 3 tbsp Sriracha Sauce

Directions:

1. Boil the udon noodles for 3-5 minutes, remove and allow to cool.
2. For the dressing: whisk together all of the dressing ingredients until well mixed.
3. In a large bowl combine the rest of the ingredients and toss with the dressing.
4. Garnish with cashews and scallions if desired.

Smokey Chipotle Loaded Tri-Colored Potato Salad
Compliments of Market District Chef Benjamin D'Amico

Serves: 6-8 Prep Time: 35 min. Cook Time: 20 min.

Ingredients:

  • 2 lbs Baby Tri-Colored Potatoes, rinsed, cut in half
  • 8 oz Market District Bacon, Thick cut into ¼" strips, rendered until crispy
  • ½ cup Red Onion, minced
  • ½ cup Tear Drop Peppers
  • 1 cup Roasted Corn, (Frozen), thawed
  • ½ cup Black Beans, Drained, Rinsed
  • 1 each Poblano Peppers, minced
  • 1 bunch Scallions, thinly sliced
  • ½ cup Cilantro, fresh, minced

Dressing:

  • 1 ½ cups Mayonnaise
  • ¾ cup Sour Cream
  • 3 tbsp Chipotle Peppers in Adobo, Pureed
  • 3 tbsp Lime Juice
  • 1 tbsp Kosher Salt
  • ½ tbsp Black Pepper
  • 1 tsp Cumin
  • ½ tbsp Garlic Powder
  • 1 tsp Paprika

Directions:

1. Boil the potatoes in water until fork tender, remove and allow to cool.
2. For the dressing: whisk together all of the dressing ingredients until well blended.
3. In a large bowl combine the rest of the ingredients and toss with the dressing.
4. Garnish with additional scallions if desired.

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