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 […]
Bacon, Avocado & Spinach Sandwich
April 10, 2012 by Leave a Comment
Spread Herb Cream Cheese on one side of a slice of of sunflower or whole grain bread. Top the Herb Cream Cheese with crispy bacon, sliced tomato, sliced cucumber, sliced avocado, and spinach. Spread one sude of a second slice of sunflower or whole wheat bread with Basil Mayonnaise and place on top of the […]
Thai Chicken Wrap
October 28, 2011 by Leave a Comment
Perhaps the greatest inspiration for a sandwich comes from leftovers. This wrap is a really tasty way to use up last night’s roasted chicken.
Deviled Ham Salad
July 28, 2011 by 1 Comment
Think of fresh deviled ham as pork’s answer to chicken salad. Creamy and savory, it makes a great dip for crackers or crostini. For a light lunch, try scooping it into cups of butter lettuce with sliced tomatoes.
Tuna Salad
June 14, 2011 by Leave a Comment
Serves 4 2 6-ounce cans solid white tuna packed in water, drained 2 celery stalks, diced (about 1 cup) 1/2 small green bell pepper, diced 1/2 small red bell pepper, diced 1/2 cup good-quality mayonnaise 3 tablespoons capers, drained 3 tablespoons chopped parsley 2 tablespoons chopped scallions Juice of 1 lemon Sea salt and freshly […]
Greek Chicken Wrap
May 19, 2011 by 1 Comment
Serves 4 Dip: makes about 1/2 cup 1/4 cup low-fat mayonnaise 2 oz crumbled feta cheese 2 T low-fat sour cream 2 pickled pepperoncini peppers, stems removed, chopped 2 garlic cloves, chopped 2 t drained capers 1/4 t dried oregano 1/4 t marjoram 1/4 t hot sauce 1/4 t freshly ground black pepper 1/2 T […]
Laura’s Spicy Turkey Barbecue
December 8, 2010 by Leave a Comment
Created by one of the cooks at the Market, Laura Cyr, this dish is an easy variation on classic southern pulled pork barbecue. Like traditional pork barbecue, this lighter version also cooks slow and long, until it is fork-tender. However, unlike pork barbecue, you don’t need a smoker or a barbecue pit-a standard oven is […]
Pumpkin Challah
January 15, 2010 by 1 Comment
Use this bread to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Tarragon Chicken Salad with Granny Smith Apples and Red Grapes
January 1, 2009 by 1 Comment
I’ve been making variations on this salad for at least twenty years, since I first made it at the SoHo Charcuterie in New York. At Foster’s, we have served this salad since the day we opened in 1990, and it continues to be one of the most popular items on our menu. It keeps well for several days, so you can make it ahead of time, adding the apples and grapes the day you serve it.