Breakfast & Brunch
Country Muffins with Carrots, Coconut, and Pecans
This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning.
Creamy Cheesy Corn Grits with Shrimp
Use the basic grits recipe for all seasons and change the vegetable and cheese additions. Try adding a fried or scrambled egg.
Foster’s Herb Biscuits
These light and fluffy biscuits are perfect for breakfast and as a topping for Chicken Pot Pie.
Foster’s Homemade Granola
When I opened the Market, I had many customers request that I offer granola. I tasted a bunch of different brands, but I didn’t like any of them; they didn’t taste fresh. I’d never made granola before, but I figured it couldn’t be that hard. I started playing with different fruits, nuts, and seasonings and eventually, after lots of testing and tasting, came up with this. It’s one of our most popular breakfast items, served over vanilla yogurt with seasonal fruit. The same customers who eat it for breakfast often leave with a bag to take home.
Foster’s Scones
Some scone recipes call for heavy cream or half-and-half, but we’ve found that buttermilk, which is lower in fat, makes a lighter, flakier scone. This is the most-requested recipe at the Market; we’ve been making these scones since the day we opened. We’ve also included some of our favorite variations. Whether you make our basic scones or one of the variations, they’re best served warm, right from the oven.
Fried Green Tomato BLT
Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after they’re cooked. They are most often eaten on their own, as a side dish, so it wasn’t until I visited a small grocery store in Greenwood, Mississippi, that I tried a fried green tomato BLT for the first time. It immediately struck me as such an obvious combination that I couldn’t believe I hadn’t already thought of it myself.
Fried Green Tomatoes with Buttermilk Green Goddess Dressing
I’ve shared recipes for fried green tomatoes before, but each time I’ve tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them- that is, simply, stripped of nonessentials, the warm tartness of green tomatoes, tempered by a hint of sugar, and the toasted crunch of cornmeal crust shine through in perfect balance.
Garden Vegetable Frittata
Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.
