Hearty enough to serve as a main course salad for lunch or supper, this salad is also delicious piled on a toasted baguette and served as an open-faced sandwich. You can prepare the salad a day in advance by combining everything except the spinach, tomatoes, and basil. Refrigerate, then toss with the remaining ingredients just before serving. This can also be made with roasted or poached chicken, if you are using leftover or purchased cooked chicken. Another make-ahead tip is a method we use at the Market: layer the spinach and tomatoes rather than tossing them; the salad will hold up better and look fresher longer.
Grilled Chicken Salad with Tomatoes, Spinach, and Dijon Vinaigrette
January 1, 2009 by Leave a Comment
Chicken Potpie with Foster’s Herb Biscuits
January 1, 2009 by 4 Comments
This dish can be made in advance and reheated. However, the topping—whether you use biscuits, phyllo, or puff pastry—is best if added the day you’re serving it, since it tends to absorb the juices from the chicken mixture.
Vegetarian Eggplant Rolls with Savory Tomato Sauce and Fresh Ricotta Cheese
January 1, 2009 by Leave a Comment
I make these rolls often in the summer, when my garden is overloaded with eggplant.
Caramelized Onion Pizza with Goat Cheese and Turkey Sausage
January 1, 2009 by Leave a Comment
This pizza is a favorite at Foster’s Chapel Hill Market. Sliced into small wedges, it makes a simple and unusual Thanksgiving hors d’ oeuvre.
Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
January 1, 2009 by Leave a Comment
Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.
Roast Pork Tenderloin with Dried Cherries and Rosemary
January 1, 2009 by Leave a Comment
Pork tenderloin—as its name suggests—is a very tender section of the loin. The loin is usually sold in separate portions: the blade end, the sirloin end, and. the center loin. The tenderloin is a small, cylindrical muscle that is the tenderest part of the sirloin end. Pork tenderloin is much less expensive than beef tenderloin, and since it cooks quickly and is an elegant cut of meat, it makes a great dish for entertaining. The cherry-rosemary marinade results in a very aromatic dish that’s delicious served warm or at room temperature.
Southwestern Shepherd’s Pie with Chicken and Chili Mashed Potatoes
January 1, 2009 by Leave a Comment
This dish is homey and economical. The filling can be prepared a day in advance, then warmed before topping it with the potatoes. The chili mashed potatoes also make a delicious side dish for a grilled steak.
Grilled Butterflied Leg of Lamb with Fresh Mint-Pepper Jelly
January 1, 2009 by Leave a Comment
Butterflied lamb cooks faster and more evenly, and is easier to trim of fat and silverskin,
than a whole leg of lamb. A butterflied leg has more surface area than a whole leg, so there’s more flavor from the marinade and the grill. The lamb can be marinated up to 2 days in advance.
Corn and Squash Casserole
January 1, 2009 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 sautéed 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.
Eric’s Sausage and Gravy Casserole
January 1, 2009 by Leave a Comment
Eric, better known as Chico at Foster’s, has been the brunch chef for years. He came up with this creation, and it is the best of all worlds when it comes to gravy. If you have link sausage, remove it from the casing and break into small pieces.