Foster's Market

Vegetable Lasagna with Herb Cream Sauce

Wendy — Tue, 02 Mar 2010 14:56:39 +0000

Lasagna is the ultimate make-ahead meal. It can be reheated just before serving.

Yields 1 9 X 12-inch baking dish

1 large zucchini, medium dice (about ¾ pound)
2 yellow squash, medium dice (about 1 pound)
2 red bell pepper, medium dice
6 ounces Button mushrooms, wiped clean and cut into ¼-inch thick slices
1 red onion, medium dice
2 tablespoons olive oil, plus more for oiling pan
Salt and freshly ground black pepper to taste
3 cups whole milk ricotta (about 1.7 ounces)
1 cup Parmesan cheese, grated (about 4 ounces)
2 large eggs
2 tablespoons plus 2 teaspoons dried oregano
2 tablespoons plus 2 teaspoons dried basil
¼ pound butter
½ cup all purpose flour
4 cups whole milk
2 teaspoon dried thyme
2 teaspoon dried marjoram
½ to ¾ pound fresh or dried flat lasagna noodles
4 cups Mozzarella cheese, grated

1. Preheat the oven to 400 degrees.

2. In a large bowl toss the zucchini, yellow squash, red bell pepper, mushrooms, and onion with the olive oil and season with the salt and freshly ground black pepper.

3. Lightly grease 2 large rimmed baking sheets. Spread the vegetables in a single layer and roast in the oven for 25 to 30 minutes, until the onions begin to brown around the edges. Strain of any accumulated liquid and set aside to cool.

4. In a large bowl, combine the ricotta, Parmesan cheese, eggs, 2 tablespoons of the oregano, 2 tablespoons of the basil and mix well until combined. Set aside.

5. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring often for 5-6 minutes until the mixture lightens slightly and begins to gently foam around the edges. Slowly whisk in milk and continue to cook until the sauce thickens and is the consistency of heavy cream. Stir in the remaining oregano, basil, thyme and marjoram. Season with salt and freshly ground black pepper to taste and set aside.

To Prepare the Lasagna

If using fresh lasagna noodles, there is no need to precook them. If using dried noodles follow the instructions on the package.

1. Preheat the oven to 350 degrees.

2. Grease 9 X 12-inch baking dish and spread 1 cup cream sauce evenly over the bottom. In a large bowl combine the remaining cream sauce and the roasted vegetables. Mix well.

3. Place 1 layer of pasta on top of the cream sauce, overlapping the noodles slightly. Add 1 even layer of the creamy vegetables. Sprinkle 2 cups of the mozzarella, evenly over the vegetables. Add a second layer of noodles and spread a thick layer of the ricotta mix (you will use most, if not all, of the ricotta mix) evenly over the noodles. Add a third layer of noodles and spread a final layer of creamy vegetables on top. Finish with the remaining 2 cups shredded mozzarella spread evenly over the lasagna.

4. Cover the lasagna with a piece of aluminum foil and bake for 35-40 minutes. Remove the aluminum foil, and place the lasagna back in the oven and continue to cook for 15 to 20 minutes or until mozzarella is golden brown.

5. Let sit for 15 minutes until set and cool enough to slice.

Chicken and Broccoli Casserole with Sweet Potatoes

Wendy — Tue, 02 Mar 2010 14:51:13 +0000

Our Chicken Broccoli Casserole is the perfect dish to bring to a potluck dinner.

Yields 1 9 x 12-inch baking dish

3 large sweet potatoes, peeled and sliced ¼-inch thick (about 2 ½ pounds)
2 tablespoons olive oil
Salt and freshly ground black pepper
2 8-ounce packages cream cheese, softened
1 quart heavy cream
3 teaspoons dried marjoram
6 tablespoons scallions, thinly sliced (about 8 scallions)
4 cups roasted chicken breast, shredded
5 cups broccoli crowns, blanched and drained under cold water (about 1 ½ pounds)
5 ounces sharp cheddar cheese, grated

1. Preheat the oven to 400 degrees.

2. Place the sweet potatoes on 2 baking sheets and toss with the olive oil. Season with salt and pepper and bake for 25 minutes, until still slightly firm.

3. Meanwhile, in a medium saucepan combine the cream cheese and heavy cream and cook over medium heat until the cream cheese has melted and the sauce is smooth. Stir in the marjoram, and season with salt and freshly ground black pepper.

4. Lower the oven temperature to 350 degrees

5. In a large bowl combine the chicken, broccoli and sauce and stir to coat all the ingredients.

6. Pour the chicken mixture in a 9 x 12-inch baking dish. Layer the sweet potato slices on top and sprinkle with a thin layer of cheddar cheese. Cover the casserole with aluminum foil and bake for 40 minutes. Uncover and bake for 20 minutes more until the cheese has browned slightly and the casserole is bubbling at the edges.

Sausage Sweet Potato and Corn Soup

Wendy — Tue, 02 Mar 2010 14:48:49 +0000

We use country sausage in this soup but if you like it with a little more heat you can use a spicier sausage.

Yields 2 ½ Quarts

¾ pound country sausage, cut into ½-inch thick rounds
3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
Kernels from 3 ears fresh white corn (about 2 cups)
1 pound sweet potato, peeled and cut in ½-inch dice
2 medium tomatoes, cut in small dice
6 cups chicken stock
1½ teaspoon cumin seed, toasted and ground
1 teaspoon paprika
2 teaspoons dried thyme
1 teaspoon ground dry mustard
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste

1. Preheat the oven to 400 degrees.

2. Place the sausage rounds on a rimmed baking sheet and roast for 20 minutes. Remove from the baking sheet with a slotted spoon and drain on paper towels, blotting off as much fat as possible.

3. In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrots, reduce the heat to medium-low and cook, stirring frequently, until the onion is translucent and the carrots have softened, about 15 minutes.

4. Add the corn, sweet potato, tomatoes, chicken stock, cumin, paprika, thyme, mustard, and red pepper flakes to the pot. Bring to a boil, reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are tender when pierced with the tip of a knife

5. Season with salt and freshly ground black pepper to taste. Serve immediately.

ChickPea Chile Casserole

Wendy — Tue, 02 Mar 2010 14:47:28 +0000

Our Chickpea Chili Casserole can be served wtih a mixed green salad for a satisfying winter dinner.

Yields 1 9 x 12-inch baking dish

3 tablespoons olive oil
1 red onion, julienned
2 jalapenos, small dice
1 red bell pepper, medium dice (about 1 cup)
1 green bell pepper, medium dice (about 1 cup)
3 cloves garlic, minced
4 (15.5 ounce) canned chickpeas, drained and rinsed
2 (4 ounce) cans green chiles, diced
2 cups vegetable stock
1 tablespoon cumin seed, toasted and ground
2 teaspoons ground mustard
2 tablespoons chili powder
1 teaspoon paprika
2 teaspoons dried oregano
Zest and juice of 1 lime
Salt and freshly ground black pepper
3 scallions, thinly sliced (about ½ cup)
1 tablespoon cilantro, finely chopped
3 ounces sharp cheddar cheese, grated
1 cup coarse bread crumbs

1. Preheat the oven to 375 degrees.

2. In a large pot heat the olive oil over medium heat. Add the red onion, jalapenos, and red and green peppers, reduce the heat to medium-low and cook, stirring occasionally, until the peppers and onion have softened, about 15 minutes. Add the garlic and cook, stirring, about 1 minute more. Add the chickpeas, canned chiles, vegetable stock, ground cumin, ground mustard, chili powder, paprika, oregano, and lime zest and juice and simmer for 20 minutes. Season to taste with salt and freshly ground black pepper. Stir in the scallions and cilantro.

3. Pour the ingredients into a 9 x 12-inch casserole pan or baking dish. Top with the cheese and the bread crumbs. Bake in the oven for 15-20 minutes, until the cheese has melted and the bread crumbs have browned slightly.

Related posts:
Making Fresh Bread Crumbs
Sausage Sweet Potato and Corn Soup
Chicken, Spinach and Barley Soup

Tartar Sauce

Wendy — Tue, 02 Mar 2010 14:30:30 +0000

Our Tartar Sauce is made with sweet and dill pickles. Slather it on a grilled or fried fish sandwich.

Yields 2 cups

1 cup good quality mayonnaise
3 tablespoons sour cream
3 tablespoons red onion, minced (about ¼ of a small onion)
3 tablespoons dill pickle, finely diced, plus 1 tablespoon dill pickle juice
3 tablespoons sweet pickle, finely diced
2 teaspoons pickled jalapeno, finely diced
2 tablespoons roasted red pepper, minced
2 tablespoons capers, minced
Zest of 1 lemon plus 1 tablespoon lemon juice
Salt and freshly ground black pepper to taste

1. In a large bowl combine the mayonnaise, sour cream, red onion, dill pickle, pickle juice, sweet pickle, pickled jalapeno, roasted red pepper, capers, and lemon zest and juice. Stir to combine.

2. Season the tartar sauce with salt and freshly ground pepper. Adjust seasonings if necessary.

Related posts:
Roasted Red Bell Pepper Salsa
Vegetarian Eggplant Rolls with Savory Tomato Sauce and Fresh Ricotta Cheese
Sweet and Spicy Vinaigrette

Carrot Ginger Soup

Wendy — Tue, 02 Mar 2010 14:29:45 +0000

This beautiful soup has a just a touch of of spice and is garnished with refreshing dill.

Yields 2 ½ Quarts

3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 1/2 pounds carrots, roughly chopped
1 small red bell pepper, cored seeded and chopped (about 1 cup)
3 garlic cloves, minced
¼ cup fresh ginger, grated
7 cups vegetable stock
1 small russet potato, peeled and chopped (about 9 ounces)
3 scallions (white and green part), thinly sliced
1/2 cup heavy cream
2 teaspoons honey
3 tablespoons fresh dill, lightly chopped
Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large sauce pan over medium heat. Add the onion, celery, ½ cup of the carrots and red pepper, reduce the heat to medium-low and cook, stirring frequently, until the onion becomes translucent and the carrot begin to soften, about 15 minutes. Add the garlic and ginger and cook, stirring constantly until they become fragrant, about 1 minute more.

2. Pour in the vegetable stock, remaining carrots, potato and scallions. Bring to a boil, reduce the heat and simmer for about 20 to 25 minutes until the potatoes and carrots are tender when pierced with the tip of a knife. Remove the soup from the heat and cool slightly. Transfer to the bowl of a food processor or jar of a blender and puree until smooth.

3. Transfer the soup back to the saucepan and add the cream, honey and dill and stir to combine. Season with salt and freshly ground black pepper to taste. Reheat before serving.

Related posts:
Creamy Tomato Dill Soup
Sausage Sweet Potato and Corn Soup
Chicken, Spinach and Barley Soup

Beef Stew

Wendy — Tue, 02 Mar 2010 14:29:00 +0000

Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce.

Serves 6

4 tablespoons olive oil
3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
4 medium carrots, diced (about 2 cups)
3 cloves garlic, minced
2 cups dry red wine
¼ cup all-purpose flour
3 cups chicken stock
2 tablespoons dried thyme
1 tablespoon dry rubbed sage
Salt and freshly ground black pepper to taste

1. In a large sauce pan or enameled cast iron casserole heat 1 tablespoon olive oil over medium high heat. Add 1/3 of the beef, season with salt and pepper and cook stirring occasionally until browned on all sides. Remove from the pan and set aside in a medium bowl. Repeat with the remaining olive oil and beef in two more batches.

2. In the same pan heat the remaining 1 tablespoon of the olive oil and add the onion, celery, and carrots, reduce the heat to medium and cook, stirring frequently, until the onions become translucent and the carrots begin to soften, about 15 minutes. Add the garlic and cook 1 minute more. Pour in the red wine, bring to a simmer and reduce the liquid by half, about 20 minutes.

3. Add the beef and any accumulated juices back to the pan and sprinkle with the flour. Cook, stirring, until the sauce has thickened, about 4 – 5 minutes. Pour in the chicken stock, thyme and sage and bring to a simmer. Reduce the heat to low, cover partially and simmer for 2 hours, until the meat is very tender. Uncover the pan, increase the heat to medium and cook for 30 minutes more until the sauce has reduced and thickened. Season with salt and freshly ground black pepper to taste.

Related posts:
Chicken, Spinach and Barley Soup
Provencal-Style Beef and Bean Soup
Chicken Florentine Soup

Chicken, Spinach and Barley Soup

Wendy — Tue, 02 Mar 2010 14:26:04 +0000

This soup can be a meal in itself. Serve with a tossed green salad for an easy winter meal.

Yields 2 ½ Quarts

3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
3 cloves garlic, minced
4 cups roasted chicken breast, shredded (about 2 ¼ pounds)
¾ cups pearl barley
2 tablespoons Worcestershire sauce
9 cups chicken stock
2 teaspoons cumin seed, toasted and ground
2 teaspoons ground mustard
1 teaspoon paprika
1/2 teaspoon red pepper flakes
4 ounces baby spinach
1 tablespoon dried oregano
1 teaspoon dried marjoram
Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots, reduce the heat to medium-low and cook, stirring frequently, until the onion turns translucent and the carrots begin to soften, about 15 minutes. Add the garlic and cook, stirring, for 1 minute longer.

2. Add the chicken, barley, Worcestershire sauce, chicken stock, ground cumin, ground mustard, paprika and red pepper flakes and simmer 45 minutes, until the barley is tender. Add the spinach, oregano, and marjoram, and cook until the spinach has just wilted. Season with salt and freshly ground black pepper to taste.

If you make the soup ahead of time you may need to add a little stock to thin it out before you reheat. The barley will continue to soak up the liquid as it sits.

Related posts:
Chicken Florentine Soup
Sausage Sweet Potato and Corn Soup
Carrot Ginger Soup

Chicken Florentine Soup

Wendy — Tue, 02 Mar 2010 14:23:26 +0000

You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread.

Yields 3 Quarts

3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 cloves garlic, minced
1 cup dry white wine
4 cups roasted chicken breast, shredded
7 cups chicken stock
Juice of half a lemon (about 2 tablespoons)
1 tablespoon balsamic vinegar
4 ounces fresh baby spinach
1 tablespoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and reduce the heat to medium-low and cook, stirring often, until the onion turns translucent and the carrots begin to soften, about 15 minutes. Add the garlic and cook, stirring for 2 minutes longer.

2. Pour in the wine, bring to a simmer and reduce by half. Add the chicken, chicken stock, lemon juice, and balsamic vinegar and simmer for 20-25 minutes. Add the spinach, basil, and oregano and cook until the spinach has wilted. Season to taste with salt and freshly ground black pepper. Serve immediately.

Related posts:
Chicken, Spinach and Barley Soup
Chicken and Sweet Potato Soup
Sausage Sweet Potato and Corn Soup

Classic Oatmeal Cookies

Wendy — Wed, 24 Feb 2010 15:20:18 +0000

You can make the dough up to 1 week in advance and store it in the refrigerator until ready to bake. The cookies can be made slightly crispy or chewy, according to your taste.

Makes about 2 dozen 2 1/2 to 3-inch cookies

1/2 pound (2 sticks) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
4 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups raisins

1. Preheat the oven to 350 degrees.

2. Lightly grease 2 baking sheets and set aside.

3. Cream together the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy.

4. Add the eggs to the butter mixture one at a time, beating well after each addition. Add the vanilla and beat until well blended.

5. Combine the flour, oats, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir to mix.

6. Add the flour mixture to the egg mixture and sitr just until the dry ingredients are moist and blended. Do not overmix. Add the raisins and stir just until combined.

7. Scoop the dough with a 1/4-cup (2-ounce) ice cream scoop or by the heaping tablespoon and drop onto the prepared baking sheets about 3 inches apart. Press the cookies flat with the back of a spatula to a thickness of about 1/4 to 1/2 inch.

8. Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 minutes for crunchy cookies. Cool 5 to 10 minutes on the baking sheet before removing the cookies to a baking rack to cool completely.

Related posts:
Chocolate Chip Cookies
Classic Sugar Cookies
Pumpkin White Chocolate Chunk Cookies