Makes about 1 cup ½ cup balsamic vinegar Juice of 1 lime 5 to 7 fresh basil leaves, cut into thin strips Sea salt and freshly ground black pepper to taste ½ cup extra-virgin olive oil Whisk the vinegar, lime juice, basil, salt, and pepper together in a small bowl. Slowly add the olive oil, […]
Strawberry-Rhubarb Crisp
January 1, 2009 by Leave a Comment
This crisp is slightly tangy. You may want to add more sugar if you prefer a sweeter dessert. And, as with most crisps, vanilla ice cream or lightly sweetened whipped cream is a wonderful complement to this dish.
Fresh Peach Pie with Cream Cheese Crust
January 1, 2009 by Leave a Comment
My mother makes the best peach pie I’ve ever had. The rich cream cheese crust complements the simple flavor of really ripe peaches and the lightly sweetened whipped cream topping. Although the crust is baked, the filling is not, so this pie is great in summer, when you want to keep the kitchen cool. In fact, we advise that you make this only in summer, when peaches are at their peak.
Deep-Dish Roasted Tomato, Mushroom, and Caramelized Shallot Pie
January 1, 2009 by Leave a Comment
This savory pie is one that our customers love to take home and serve for Sunday brunch or as part of a buffet, or to take to a potluck supper.
Creamy Mac, Chicken, and Cheese
January 1, 2009 by Leave a Comment
We sell an astounding amount of this at the Market. Kids love it, and so do students. Adding shredded chicken makes the mac and cheese feel more like a complete meal. When I serve it at home, I like it with nothing more than a mixed green salad and a glass of Chianti.
Chicken Chilaquiles with Spicy Tomatillo Salsa
January 1, 2009 by Leave a Comment
Chilaquiles were originally created in Mexico to use up leftovers, but we came up with a dish that’s really worth making whether you have leftover chicken or not. You can fry the tortillas in advance and make the salsa ahead too.
Foster’s Arugula Pesto
January 1, 2009 by Leave a Comment
This robust pesto is delicious with pasta, and dresses up grilled chicken or fish. You can also mix it into your favorite vinaigrette or use it as a sandwich spread.
Savory Black-Eyed Pea Cakes
January 1, 2009 by 1 Comment
We serve these as a vegetarian entrée, as an hors d’oeuvre topped with Foster’s Salsa or Granny Foster’s Chili Sauce, or as a side dish to Wine-Braised Boneless Turkey Breast with Sage and Thyme or Roast Pork Tenderloin with Dried Cherries and Rosemary. At Fosters, we use frozen black-eyed peas since they’re available all year round and they taste terrific. Since black-eyed peas are traditionally served on New Year’s Day for good luck, this makes a festive party dish to celebrate January 1.
Pesto Green Beans with Three Types of Tomatoes
January 1, 2009 by Leave a Comment
This summer salad is great for buffets, picnics, potlucks, and tailgates. It’s easy, too: if you don’t have time to make your own pesto, use a good-quality, store-bought fresh pesto from the deli case.
Grilled Vegetable Antipasto with Herbs Chèvre and Crostini
January 1, 2009 by Leave a Comment
This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered with creamy chèvre. Or make hors d’ oeuvres by topping Crostini with slices of grilled vegetable and some crumbled chèvre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.