There’s nothing very unusual about this traditional Cobb Salad–it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of–then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, […]
Creamy Cole Slaw with Frisee and Apple
April 10, 2012 by Leave a Comment
If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles. MAKES ABOUT 4 CUPS 2 cups shredded cabbage 1 small head frisée, washed, drained, and torn into bite-size pieces 1 Granny Smith apple, cored and cut into thin strips (julienned) 10 […]
Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint
April 10, 2012 by 1 Comment
I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by […]
Autumn Field Greens with Spicy Pecans and Pomegranate Seeds
April 5, 2012 by Leave a Comment
The spicy pecans are also delicious served as an hors d’oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane. This is a recipe from Martha Stewart Living Magazine.
Spicy Cole Slaw
April 4, 2012 by Leave a Comment
The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green […]
Deviled Eggs on Sliced Heirloom Tomatoes
April 4, 2012 by Leave a Comment
I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step […]
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
April 4, 2012 by Leave a Comment
This easy pasta is light and refreshing. Serve this cold or at room temperature—perfect for a picnic or barbecue. Photo to the left by Mitchell Feinberg. Serves 6 8 ounces orzo (about 1 1/3 cups) 6 ½ tablespoons extra-virgin olive oil, divided 4 tablespoons red wine vinegar, divided 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into ¼-inch-thick slices […]
Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens
April 4, 2012 by Leave a Comment
In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.
Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
April 4, 2012 by Leave a Comment
This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach. Photo to the left by Mitchell Feinberg Serves 4 to 6 2 tablespoons olive oil 2 large red onions, thinly sliced 2 tablespoons Sherry wine vinegar 1 teaspoon sugar 8 ounces farfalle 1 cup dry white wine 1 cup low-salt chicken broth 6 heirloom tomatoes, cored, chopped (about 5 cups) 2 cups shredded cooked chicken (from […]
Cornbread Panzanella with Avocado
April 4, 2012 by 3 Comments
Panzanella is an Italian “bread salad” that is traditionally made with cubes of day-old rustic-style bread. At Foster’s Market, we use this concept as a starting point, but we make panzanella different every time. This version, using cornbread as a base, is one of the most unusual—and one of the most popular. I like it […]