sturlington's Reviews
19 recipe(s) reviewed. Showing 1 to 19Sort by: Title 
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Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market
By Sara Foster, Carolynn Carreño
Clarkson Potter - 2007
Classic Cucumber Salad : page 212
This is a delicious quick marinade and always a great way to eat cucumbers. Lemon juice/zest is delicious substituted for the lime. Also play with the herbs; I used basil with great results.
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Crudite Platter : page 16
A handy guide to putting together a crudite platter that rises above the ordinary. I liked blanching some of the vegetables first, particularly broccoli and carrots. Although it was a bit more work, I did the blanching ahead of time and stored the veggies in cold water.
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Grilled Apricots with Buttermilk Ice Cream : page 231
I did not make the grilled apricots, but I had some leftover buttermilk and decided to try the ice cream. It was surprisingly good, light-tasting, tangy and refreshing. It would probably be good with some berries or jam churned in right at the end.
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Make it every father's day and for vacation breakfasts. A favorite.
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Grilled Sausage and Potato Salad with Spinach, Red Onion and Brewmaster Mustard Vinaigrette : page 48
This recipe calls for a specific kind of mustard I don't have. I don't think my substitution has the same flavors. This is a nice weeknight meal, but nothing special. I have to deconstruct the recipe a bit so my family don't think they're eating salad for dinner.
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These burgers were very good, light, easy to make and tasty.
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This is pretty much a perfect recipe. Not only is it delicious, but it combines meat, egg, cheese and veggies in a neat little package that is good for supper or brunch. Leftovers keep well and taste good reheated or at room temp. It is even portable. Also, veggies and cheese can be varied at will. This one will definitely be going into permanent rotation.
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This is like a homemade French bread pizza--yummy! Also a jif to put together if you already have sauce and roasted red peppers. Baguettes are sometimes too narrow to hold everything, so I use crusty French rolls cut in half.
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Italian Sausage Soup : page 168
This is a hearty soup, suitable for weeknight cooking. I omitted the pasta because I intended to freeze the leftovers, and I had to leave out the greens because they weren't up to snuff. The soup was still filling and warming.
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Open-faced Chicken Sausage Sandwiches : page 169
I probably make this once every couple of weeks, although not always on the grill. Sometimes I omit the peppers and onions, depending on what I have available, but the greens are always good on this sandwich.
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This was very easy to make and it resulted in a tasty dish. I used siracha sauce instead of an actual chile, and the marinade had just enough heat. The flavors were very complementary to salmon. This is a good main dish for an Asian-fusion meal.
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This tasted good but was a bit of a fussy recipe, surprisingly. Be sure to oil the pan as suggested. Even in a nonstick pan, the tart will stick. I had to use a 9-inch pan, and the tart was a bit thinner and flatter than I would have liked.
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Southwestern Spinach Salad : page 58
A spicy salad. I had to make some modifications to the dressing. I liked adding the roasted vegetables to the salad for a bit of something different.
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Spaghetti with Quick Bolognese : page 171
Really good. I omitted the tomato paste (because I didn't have any) and the cream, and it still tasted great. This is also a good sauce to make for spaghetti and meatballs, if you already have the meatballs made.
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This is a light entree perfect when you have a lot of garden-fresh tomatoes to use up. I substituted mozzarella for the feta and it went very nicely; I think goat cheese would also work well. The vinegar and capers add a touch of tart. This spaghetti was great hot but would also taste very good at room temperature.
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This is pretty similar to other cucumber and tomato salads I have tried from the Foster's Market cookbooks. It's a good salad, but not a new recipe to me.
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Vegetable Purees : page 198
We did not care for these. Tasted like baby food.
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When I read the recipe for this, I thought it was going to be tricky to make, but really, the hardest part is cutting the eggplant slices at the right width. They need to be thin enough to cook through quickly in the frying pan, but not so thin that they fall apart when you roll them. The finished dish is a tasty but light version of eggplant parmesan. It is worth it to make your own tomato sauce for this -- it only takes 15 minutes -- and to seek out fresh-made ricotta rather than the kind sold in plastic tubs with the sour cream. An easy but elegant dish that I would make again.
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Wild Mushroom Toasts with Poached Eggs : page 131
Easy enough to do, even on a weekday. Poaching eggs can sometimes be too fussy, but baking them is just as effective, or the eggs can be poached in the slow cooker.
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