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Salmon Cakes With Crunchy Corn Relish

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.

Sara’s Shrimp And Grit Cakes

This is a recipe from Martha Stewart Living Magazine and also shown on Martha’s television show.




Sauteed Chicken Breasts With Artichokes, Lemons, And Capers

This quick, easy dish is delicious any time of year, but especially in summer, since the lemons, artichokes, and capers add vibrant — but light — flavors. Try this on a bed of lightly wilted spinach or Classic Mashed Poatoes.

Savory Black-Eyed Pea Cakes

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.



Simple Grilled Chicken

Use this chicken as it is for an easy weeknight dinner, or slice and use in sandwiches, wraps, or salads, like our Grilled Chicken Salad. It’s one of our more popular salads at the market, as works perfectly for a hot summer’s dinner.

Soft-Shell Crabs With Salty Tomato Butter

Soft-shell crab season, which generally lasts from May through June is short and highly anticipated. That’s because soft-shell crabmeat is unbelievably tender and buttery-sweet, and the shell, which you eat along with the meat, is perfectly crunchy without being the least bit tough or chewy. True fanatics don’t let a moment of soft-shell crab season go to waste, eating them for breakfast, lunch, or dinner, in sandwiches or served solo. Ask your fishmonger to clean them for you.



Thai-Style Pot Roast With Fat Noodles

For caramelized potatoes, onions, and carrots with fork-tender beef - a traditional pot roast - you don’t need me. You need your grandmother, an aunt, or that dependable neighbor. They have it down and cloaked in memory. What I can offer is this chuck roast, freshened up with lemongrass, ginger, orange, and cilantro. It won’t replace what you already know, but it won’t disappoint either.

Vegetarian Eggplant Rolls With Savory Tomato Sauce And Fresh Ricotta Cheese

I make these rolls often in the summer, when my garden is overloaded with eggplant.