You can cook the shrimp and toss it with the vinaigrette a day in advance, then mix with the vegetables just before serving. The Lemon-Dill Vinaigrette is also delicious drizzled over grilled fish or shrimp or on Cucumber, Avocado, and Tomato Salad.
Fall-off-the-Bone Baby Back Ribs
June 4, 2010 by 3 Comments
For years I played around with barbecue ribs, trying to find a way to make them so that the meat was moist and tender but also relatively quick and easy. A few years back, Shay, who worked with me since the opening of Foster’s Market, gave me her recipe for ribs, and they’re as good […]
Peter’s All-World Burgers
May 25, 2010 by Leave a Comment
My husband, Peter, is the burger cook in our family. When he decides it’s burger night, he makes a huge production of it—all the condiments must be on the table and everyone seated the moment the patties come off the grill. He likes to use ground beef with 15% fat. The fat makes the burgers […]
Vegetable Lasagna with Herb Cream Sauce
March 2, 2010 by Leave a Comment
Lasagna is the ultimate make-ahead meal. It can be reheated just before serving. Yields 1 9 X 12-inch baking dish 1 large zucchini, medium dice (about ¾ pound) 2 yellow squash, medium dice (about 1 pound) 2 red bell pepper, medium dice 6 ounces Button mushrooms, wiped clean and cut into ¼-inch thick slices 1 […]
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 […]
Beef Stew
March 2, 2010 by Leave a Comment
Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce. Serves 6 4 tablespoons olive oil 3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat 1 yellow onion, diced (about 2 cups) 3 […]
Rice Noodles with Hoisin-Marinated Pork and Wilted Spinach
February 24, 2010 by Leave a Comment
At the market anything with hoisin sauce is well received by our customers, and this dish is no exception. Serves 4 1 1-pound pork tenderloin 2 tablespoons hoisin sauce 1 tablespoon light soy sauce or tamari 1 tablespoon Thai chile paste 6 ounces rice noodles 1 tablespoon canola or safflower oil Sea salt and freshly […]
Standing Pork Roast with Fennel and Sage
January 22, 2010 by Leave a Comment
Serve this pork with homemade applesauce or chutney
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