Pastas, Noodles & Risotto
This is Jennifer Garner’s go-to for a crowd. I approach Bolognese as I do soup: make a lot at one time. The classic beef and tomato ragù freezes well and knows no end—from a topping for spaghetti or polenta to a base for wilted greens.
My sister and I argue about which Junior League cookbook first introduced us to this casserole (I stand my ground that it was Louisiana’s spiral-bound River Road Recipes from 1959). What we agree on is that, regardless of where we found it, we’re never letting it go. My mother and sister made chicken spaghetti routinely with its requisite Velveeta when the Market first opened. We still offer a pan most weeks, though we sometimes change the cheese to a blend mozzarella, asiago and fontina, as you’ll find below
Coconut Fish Stew with Soba Noodles and Kale
The hearty kale leaves are a perfect compliment to the rich sweet broth in this stew.
Rice Noodles with Hoisin-Marinated Pork and Wilted Spianch
At the market anything with hoisin sauce is well received, and this dish is no exception
10 quick and easy pasta sauces
Each of these sauces will be enough sauce for about 8 ounces freshly cooked pasta.
Summer Spaghetti with Heirloom Tomatoes
We can’t get enough of these tomatoes in the summer. They pot up on the menu at the market in many ways. If you have tomatoes in your garden make this for a simple summer supper.
Grown-Up Mac and Cheese
We do many versions of this recipe, I like to use past shapes that really hold the sauce.
Risotto with Roasted Butternut Squash
You could make this with any roasted squash, pumpkin or other roasted fall vegetable like parsnip or, turnips. It also makes great risotto cakes.