2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Autumn Field Greens with Spicy Pecans and Pomegranate Seeds

The spicy pecans are also delicious served as an hors d’oeuvre. To remove seeds from pomegranate, carefully cut fruit in half, and gently pick out seeds, discarding pith and membrane. This is a recipe from Martha Stewart Living Magazine.

Spicy Cole Slaw

The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green […]

Deviled Eggs on Sliced Heirloom Tomatoes

I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step […]

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

This easy pasta is light and refreshing. Serve this cold or at room temperature—perfect for a picnic or barbecue. Photo to the left by Mitchell Feinberg. Serves 6 8 ounces orzo (about 1 1/3 cups) 6 ½ tablespoons extra-virgin olive oil, divided 4 tablespoons red wine vinegar, divided 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into ¼-inch-thick slices […]

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach. Photo to the left by Mitchell Feinberg Serves 4 to 6 2 tablespoons olive oil 2 large red onions, thinly sliced 2 tablespoons Sherry wine vinegar 1 teaspoon sugar 8 ounces farfalle 1 cup dry white wine 1 cup low-salt chicken broth 6 heirloom tomatoes, cored, chopped (about 5 cups) 2 cups shredded cooked chicken (from […]

Cornbread Panzanella with Avocado

Panzanella is an Italian “bread salad” that is traditionally made with cubes of day-old rustic-style bread. At Foster’s Market, we use this concept as a starting point, but we make panzanella different every time. This version, using cornbread as a base, is one of the most unusual—and one of the most popular. I like it […]

Warm Sourdough Bread Salad with Chicken and Pine Nuts

Bread salad is a traditional Italian way of making use of a day-old chunk of bread. I added shredded cooked chicken to this and tossed it with a heap of greens to turn it into a meal. Dried currants and pine nuts are added together to many savory dishes in Sicilian cuisine. It’s a really […]

Beet, Carrot & Apple Salad

This mix of crisp vegetables is super fresh and colorful. For each color to stand out, layer ingredients in a serving bowl. Right before serving, drizzle with dressing and toss.

Ginger-Sesame Vinaigrette

This rich, nutty dressing has a hint of citrus and the zing of fresh ginger. Try it on salads, cold buckwheat noodles, and steamed vegetables, as well as on sandwiches and wraps, like the Thai Chicken Wrap.

2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

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