KEEP IT COOL. Offset this spicy pork with a heap of fresh fixings – from Avocado Crema and cilantro to Summer Tomato Salsa with a spritz of lime. Serves 6 to 8. PORK 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon ground paprika 2 teaspoons sea salt 1 teaspoon freshly ground black pepper […]
Barbequed Chicken and Chickpea Quesadillas
November 24, 2010 by Leave a Comment
The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.
Foster’s Salsa
December 28, 2009 by Leave a Comment
Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator. Try Foster’s Salsa with grilled fish or chicken, poached or fried eggs, enchiladas, burritos or huevor rancheros.
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.
Breakfast Burrito
January 1, 2009 by Leave a Comment
The traditional Mexican burrito takes on a whole new dimension in the hands of Sara Foster. Sara fills them with scrambled eggs and any number of ingredients, from ham and potatoes to brie, and serves the burritos for breakfast to her hungry customers. This recipe is one of her favorite combinations. For a no-fuss brunch, prepare as many of the elements in advance as you can.
Roasted Red Bell Pepper Salsa
January 1, 2009 by Leave a Comment
Roasting the peppers for this salsa makes them tender and sweet. Serve it over grilled fish, chicken, or steak, on top of Creamy Scrambled Eggs, or with warm corn tortillas to turn leftover meats into a soft taco lunch.