Try these rich, chewy bars topped with vanilla, caramel, or coffee ice cream and drizzled with chocolate sauce.
Individual Proscuitto, Spinach, and Egg “Pies”
December 30, 2009 by 2 Comments
We make these elegant little pies often at the Market. There’s no crust involved; the prosciutto forms the outside of the pie. Customers love them to eat on the run because they’re easy to eat out of hand. For the same reason, they’re great to serve for a weekend brunch or picnic.
Black Bean and Yellow Rice Salad
December 30, 2009 by 2 Comments
This colorful dish makes a great addition to a buffet or a tasty vegetarian main course.
Chicken and Sweet Potato Soup
December 30, 2009 by 1 Comment
Light but full of flavor, this wintry soup can be made several days in advance. Try it for lunch with Corn Muffins or a Grilled Pimiento Cheese Sandwich.
Risotto with Balsamic Glazed Chicken Thighs
December 30, 2009 by Leave a Comment
This tastes best with chicken thighs because they cook quickly and hold the flavor of the caramelized vinegar. To make this quick dish even faster, use leftover chicken or buy one precooked, such as a rotisserie chicken
Pan-Roasted Halibut with Roasted Cherry Tomatoes and Butternut Squash
December 30, 2009 by Leave a Comment
Butternut squash and tomatoes is a combination that reminds me of the first hint of fall, when the season’s first winter squash and the last of summer’s tomatoes are together for a short, transitional time
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.
Braised Chicken Thighs with Chevre Stuffing
December 28, 2009 by Leave a Comment
Chicken thighs are rich in flavor and don’t dry out as quickly as chicken breasts. This fast, easy dish is also delicious without the chevre stuffing.
Mocha Cream
December 28, 2009 by 1 Comment
2 cups heavy cream 1/2 cup firmly packed light brown sugar 1 tablespoon unsweetened cocoa powder 2 teaspoons instant espresso powder 1. Whip the cream in a bowl at high speed with an electric mixer until soft peaks form. 2. Add the brown sugar, cocoa, and instant espresso and whip lightly until the sugar and […]
Lemon Glaze
December 28, 2009 by Leave a Comment
1/2 cup confectioners’ sugar 1 tablespoon fresh lemon juice Grated Zest of 1 lemon Place the confectioners’ sugar in a bowl and whisk in the lemon juice until smooth. You will have a thin icing. Add the lemon zest and stir to mix. Store in an airtight container until ready to use.