Washington County Weekend Post

(BPT) — People are more conscious than ever about their personal health. In late 2019 and early 2020, the world was introduced to the deadly virus COVID- 19, which spread across the globe like wildfire, requir- ing various changes to per- sonal routines and daily life to help corral its spread. COVID-19 is just one factor shoppers should consider if they plan to make healthful changes to the way they pre- pare for the holiday season. These health-minded tips can ensure the holidays are full of joy and personal wellness. • Stay well fed and hydrated. Marathon shop- ping sessions at the mall may get your gift list checked off, but you may feel ill if you don't eat and drink. Stop for a healthy snack, and drink plenty of water so that dry, indoor air doesn't con- tribute to dehydration. • Alleviate back pain. Heavy bags, lifting and inspecting items at arms length from racks or shelves and wearing a heavy purse can contribute to back pain. Minimize such movements to ensure a shopping trip doesn't end with some aches and pains. • Wash hands frequently. Remember to frequently wash hands during shop- ping ventures or when returning from the store. In the absence of a sink, use hand sanitizer that's at least 60 percent alcohol to prevent the spread of germs. Staying healthy this holi- day shopping season means taking a proactive approach to avoid germs and illness. By Karen Stokes Special to Conley Media HARTFORD — MJ's Market & Catering, has a philosophy of providing in-house, made from scratch recipes and is committed to offering great service and delicious food at afford- able prices. "You don't see businesses like this a lot. We focus on fresh food, quality, service and relationships are created with our guests. We're a community-focused business. We meet their families, we know their children," said owner and Hartford native Eric Weber. MJ's Market & Catering, 427 W. Sumner St. in Hart- ford, has been in business since 2010. "Originally it was started by two gentlemen, my uncle Mike Held, a farmer, and my partner, Mike Stamm, a butcher by trade," said Weber. Today the business is run by Weber and Stamm. They bring a combined 60 years of food service experience in Wisconsin. MJ's Market & Catering uses local talent. Homemade rolls are made everyday. "Bakers come in as early as 2 a.m. to prepare freshly baked rolls," Weber said. MJ's provides an avenue for local suppliers. "As a business we try to focus on local suppliers. We use cheese from local cheese companies, honey from Honey Acres in Neosho, soup from Soup and Dipity in Black Creek and Dang! That's Good Soda, made in Milwaukee," Weber said. "We try to have a nice variety of local support." Visit MJ's Market & Catering for a quick lunch, quality fresh meats and heat-and-serve meals. MJ's Market & Catering, caters buffet-style, or hot- and-ready meals for pick up or delivery. MJ's caters for parties, picnics or weddings as small as five to as large as 300. Customers can select menu items that suit their special occasion. MJ's Market & Catering is also offering a heat-and-serve, complete Thanksgiving meal with all the fixings. Call 262-670-0400 or visit mjsmarketandcater- ing.com for more informa- tion. MJ's Market & Catering's hours are 7 a.m. to 5 p.m. Tuesday through Friday, 7 a.m. to 3 p.m. Saturday and 7 a.m. to noon Sunday. It is closed Mondays. MJ's Market & Catering, a community-focused business with homemade flavor Local talent, food suppliers supported by Hartford business INGREDIENTS 2 pounds pork tenderloins (approximately 2 -1 pound pieces trimmed) 1 ⁄ 4 cup honey 3 garlic cloves (1 tbsp minced garlic) 3 tbsp coarsely ground or deli mustard 3-4 sprigs of rosemary (removed from stem and finely chopped) or 1 tsp dried 3 tbsp white wine 3 tbsp tablespoons extra-virgin olive oil 1 1 ⁄ 2 pounds Yukon Gold or Baby Red potatoes unpeeled (quartered) 1 pound green beans (trimmed) 2 teaspoons baking soda 1 teaspoon cream of tartar Salt and pepper pan spray INSTRUCTIONS 1. Peheat oven to 450 degrees. 2. Combine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper. 3. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with glaze 4. Spray down sheet pan with pan spray or brush down with olive oil. 5. Arrange green beans crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. 6. Place potatoes face down on the pan. 7. Spray the potatoes and green beans with pan spray and season with salt and pepper. 8. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Brush the tenderloins with either a knife or a pastry brush with the glaze. 9. Roast until pork registers 140 degrees about 20 to 25 minutes. 10. Move the tenderloins to a carving board and tent with aluminum foil and let rest while vegetables finish cooking. 11. Increase the heat of the oven to 475- degrees and return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. 12. Remove from oven, 13. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulat- ed juices over top. Serve. Recipe inspired by Mila Furman. https://girlandthekitchen.com/one-pan- r o a s t e d - p o rk - t e n d e rl o i n - v e gg i e s - 3 0 - minute-meal/ 8 • WASHINGTON COUNTY POST • SUNDAY, NOVEMBER 28, 2021 GMTODAY.COM One pan roasted pork tenderloin with veggies 30 Minute Meal – 8 Servings Photo submitted by Eric Weber For all your quick shopping needs, you can find many locally made products in store at MJ's Market & Catering, 427 W. Sumner St., Hartford. Photo submitted by Eric Weber MJ's Marketing & Catering has a variety of heat-and-serve meals. Photo submitted by Eric Weber MJ's Market & Catering, 427 W. Sumner St., Hartford, has been in the community since 2010. Have a healthy shopping experience

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