If you can’t find fresh frisée lettuce, simply add another cup of shredded cabbage. Try this as a topping on my Turkey Burgers with Sweet Pickles. MAKES ABOUT 4 CUPS 2 cups shredded cabbage 1 small head frisée, washed, drained, and torn into bite-size pieces 1 Granny Smith apple, cored and cut into thin strips (julienned) 10 […]
Grilled Portbello Mushroom Burgers
April 10, 2012 by Leave a Comment
MAKES 4 BURGERS 4 medium portobello mushroom caps, wiped clean 2 tablespoons olive oil 1 tablespoon balsamic vinegar sea salt, to taste freshly ground black pepper, to taste Herbed Chèvre (recipe follows) 8 slices rustic bread, toasted Toppings: bibb lettuce, roasted red bell peppers, halved and seeds removed 1. Remove gills from underside of […]
Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette
April 10, 2012 by Leave a Comment
This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables, is inspired by Southern dishes featuring “low” cuts of meat. With savory layers of potato, roast, and poached eggs finished with the cool heat of the Horseradish-Mustard Vinaigrette and brightened with fresh greens, this crowd-pleaser makes for […]
Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint
April 10, 2012 by 1 Comment
I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by […]
Dilly Snap Beans
April 10, 2012 by Leave a Comment
My dad used to make these crisp and vinegary dilly beans every summer, in those fleeting moments between the time the bean bushes bear fruit and the grazing deer eat their fill. My sister has since taken over this tradition, and the few precious jars she gives us each year are worth their weight in […]
Farm-Stand Vegetable Skewers with Pesto Vinaigrette
April 10, 2012 by Leave a Comment
What better way to make use of the frenzy of vegetables that bursts on the scene in midsummer than these easy grilled skewers, all dressed up in pesto vinaigrette. Keep it fun and simple by loading the skewers with whatever mix of fresh, seasonal vegetables you find at the market. Photo to the left by […]
Basil Mayonnaise
April 10, 2012 by Leave a Comment
This herbed mayonnaise is delicious as a sandwich spread, drizzled on sliced tomatoes and crisp salad greens, or as a sauce for poached chicken, fish, or shellfish. It can be made up to 5 days in advance and refrigerated until ready to use. Leave out the basil for plain mayonnaise. MAKES ABOUT 2 ½ CUPS […]
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 […]
White Chocolate Chunk Hazelnut Cookies
April 5, 2012 by Leave a Comment
These are a nice, sophisticated alternative to chocolate chip walnut cookies, but just as familiar and comforting. Photo to the left by Quentin Bacon. MAKES ABOUT 3 DOZEN 3-INCH COOKIES ½ pound (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 3 large eggs 2 teaspoons pure vanilla extract […]
Lemon Icebox Pie with Coconut Crust
April 5, 2012 by Leave a Comment
Recipe Courtesy of Martha Stewart Living Magazine. MAKES 2 9-INCH PIES 2½ cups all-purpose flour, plus more for work surface 3 tablespoons sugar ½ pound (2 sticks) cold unsalted buter, but into small pieces 1 cup shredded sweetened coconut 2 large egg yolks 2 cups heavy cream 4 large egg whites 1 1/3 cups […]