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 […]
Capellini with Fresh Ricotta, Roasted Garlic, Corn & Herbs
April 4, 2012 by Leave a Comment
Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish. Photo to the left by Mitchell Feinberg. Serves 6 1 large head of garlic, top ½ inch cut off 6 tablespoons extra-virgin olive oil, divided 4 ears of fresh corn with husks 6 tablespoons fresh lemon juice 4 teaspoons grated lemon […]
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 […]
Rigatoni with Spicy Sausage-Tomato Sauce, Arugula & Parmesan
April 4, 2012 by Leave a Comment
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser. Photo to the left by Mitchell Feinberg Serves 6 1 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, chopped 2 pounds fresh hot Italian sausages, casings removed ½ cup dry red wine 1 28-ounce can diced tomatoes in juice 1 28-ounce can crushed tomatoes with added puree 8 ounces rigatoni 2 cups (packed) fresh arugula, […]
Linguine with Herb Broth and Clams
April 4, 2012 by Leave a Comment
I make this often when I’m at our summerhouse in Lake Placid, where I’m able to get fresh small Maine clams. It’s a nice dinner to serve a crowd because you can do all the prep ahead of time and cook the clams and pasta at the last minute. Also your guests can eat it with their plates on their laps without a problem.
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 […]
Spring Pea Toasts with Lemon Olive Oil & Fresh Pea Shoots
April 4, 2012 by Leave a Comment
Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer’s markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade.
Potato Crisps with Herbs
April 4, 2012 by 1 Comment
These are great with dips and salsa or served alongside sandwiches or salads. Makes 8-10 servings 3-4 tablespoons olive oil 2 large russet potatoes, peeled and thinly slices lengthwise into 1/8th-inch slices (1 lb.) 2 teaspoons kosher salt or coarse sea salt 1 teaspoon freshly ground black pepper 1 tablespoon snipped fresh rosemary or 1 […]
Jalapeño Corn Muffins
April 4, 2012 by 1 Comment
These moist, spicy muffins are great with breakfast but we also serve them with soup and salads. Or we sometimes make tiny one and fill them with Tarragon Chicken Salad with Granny Smith Apples and Red Grapes or Foster’s Pimiento Cheese Spread to serve as hors d’oeuvres. Makes 1 Dozen Muffins 1 ½ cups yellow […]