For true comfort, layer up with this vegetarian lasagna no matter the season. We regularly fold mushrooms and spinach into a creamy pesto sauce, but in winter, we also turn to butternut squash and kale, and in summer, ratatouille. This is great with the addition of sausage for all you meat lovers. Makes one (9- […]
Family Dinner Meatloaf
November 1, 2017 by Leave a Comment
Makes 1 loaf / Serves 4-6 1 tablespoon olive oil 2 cups diced onions 2 1/2 pounds ground chuck 1 cup bread crumbs 1/2 cup Worcestershire sauce 2 large eggs, lightly beaten 1/4 cup chopped fresh basil 1/4 cup chopped fresh oregano Sea salt and freshly ground black pepper to taste 1/2 cup chili sauce […]
Autumnal Chicken Pot Pie
October 3, 2012 by Leave a Comment
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes 1 tablespoon olive oil sea salt and freshly ground black pepper 6 tablespoons (¾ stick) unsalted butter, plus more if needed 8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shitakes, or hedgehogs, cleaned and thinly sliced (3½ to 4 cups) 2 shallots, minces ¼ […]
Vegetable Pot Pie with Foster’s Herb Biscuits
October 6, 2011 by 1 Comment
This is a vegetarian variation on one of the most popular comfort foods we sell at the market. It can easily be made for a weeknight dinner, but it can also be made in advance. However, the topping—whether you use biscuits, phyllo, or puff pastry—is best if added the day you’re serving it, since it […]
Sweet Potato Casserole
November 24, 2010 by 3 Comments
Serves 8 to 10 Filling 6 medium sweet potatoes (about 3 1/2 pounds) 1/2 cup half-and-half 1/4 cup maple syrup or brown sugar 3 large eggs 3 tablespoons unsalted butter Zest and juice of 1 orange 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Topping 1 cup chopped pecans 1/2 cup all-purpose flour […]
Chicken and Broccoli Casserole with Sweet Potatoes
March 2, 2010 by 2 Comments
Our Chicken Broccoli Casserole is the perfect dish to bring to a potluck dinner. Yields 1 9 x 12-inch baking dish 3 large sweet potatoes, peeled and sliced ¼-inch thick (about 2 ½ pounds) 2 tablespoons olive oil Salt and freshly ground black pepper 2 8-ounce packages cream cheese, softened 1 quart heavy cream 3 […]
ChickPea Chile Casserole
March 2, 2010 by Leave a Comment
Our Chickpea Chili Casserole can be served wtih a mixed green salad for a satisfying winter dinner. Yields 1 9 x 12-inch baking dish 3 tablespoons olive oil 1 red onion, julienned 2 jalapenos, small dice 1 red bell pepper, medium dice (about 1 cup) 1 green bell pepper, medium dice (about 1 cup) 3 […]
Spicy Squash and Corn Pudding with Roasted Tomato Vinaigrette
January 15, 2010 by Leave a Comment
This easy summer casserole is delicious as a side dish or as a light supper accompanied by grilled seasonal vegetables. Since the squash is sauteed just until crisp tender, the resulting dish has the appealing texture of garden-fresh squash. The cornmeal thickens the dish slightly and also adds a very mild, earthy flavor.
Cornbread and Pumpkin Challah Stuffing with Dried Fruit
January 15, 2010 by Leave a Comment
We add challah to the more traditional cornbread stuffing from the south. If you’re truly ambitious you can make a pumpkin challah but the typical one will taste just as wonderful.
Baked Spaghetti with Chicken and Four Cheeses
January 15, 2010 by Leave a Comment
Created by my sister, Judy Edwards, this creamy, comforting dish can be made ahead and reheated, so it’s great for serving a crowd, especially a crowd with kids