Instead of a warm side dish, we’ve taken the basic ingredients of succotash—corn, lima beans, and bell peppers—and added tomatoes, fresh herbs, and spicy jalapeño. This summer salad is particularly delicious with Southwestern Fried chicken Salad or Laura’s Spicy Turkey Barbecue.
Salmon Cakes with Crunchy Corn Relish
January 1, 2009 by 1 Comment
We serve this dish for brunch, lunch, and supper or as a first course. It’s easy, fast, and a terrific way to use leftover salmon from last night’s dinner. The Crunchy Corn Relish can be made 3 or 4 days in advance and is delicious as an alternate sauce for Sautéed Soft-Shell Crabs or Herb-Grilled Salmon. This recipe is also great made with crab instead of salmon.
New York-Style Crumb Cake
January 1, 2009 by Leave a Comment
We’ve served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. It’s great with morning coffee. As you make this, you’ll think you have too much topping and not enough crust. Don’t worry: that is how the cake should look.
Mediterranean Dip
January 1, 2009 by Leave a Comment
We not only serve this as a. dip, but also as a salad dressing and a sandwich spread. I particularly love it on our Greek Turkey Wrap, which is loaded with vegetables.
Hummus
January 1, 2009 by Leave a Comment
This Middle Eastern classic is delicious as a dip for toasted pita triangles or crudités. It also makes a tasty spread for sandwiches. At the Market, we spread hummus inside a toasted pita, then fill the pocket with grated carrots, sliced cucumbers, sprouts, and tomatoes.
Key Lime Pie with Walnut Graham Cracker Crust
January 1, 2009 by 4 Comments
Like our blueberry muffins, we’ve made Key lime pie every day for over ten years. And, like the muffins, this pie is one of our customers’ favorites. The walnut-flavored crust and the grated lime zest in the filling give this pie additional flavor.
Southwestern Fried Chicken Salad
January 1, 2009 by 1 Comment
Just add a wedge of warm corn bread and thick slices of cold watermelon or blueberry pie for a summer feast. The chicken can be marinated overnight in the refrigerator, and then cooked the next day. The greens can be washed and drained the day before, then refrigerated to become nice and crisp.
Foster’s Market Cornbread
January 1, 2009 by Leave a Comment
Makes one 8-inch square 1 tablespoon butter 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons salt 2 teaspoons baking powder 1 cup milk 2 large eggs 1. Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside. 2. In a medium bowl, whisk […]
Salad Green Mixture
January 1, 2009 by Leave a Comment
2 cups arugula leaves 2 cups spinach leaves 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and freshly ground black pepper, to taste In a medium bowl, toss arugula, spinach, olive oil, and vinegar until combined. Season with salt and pepper.