Green Bean Casserole with Crispy Shallot Rings
This is an update of the green bean casserole my mom use to make every holiday with the canned onion rings on top. we use fresh green beans and crispy shallots to give this classic dish a modern twist.
Spicy Squash and Corn Pudding with Roasted Tomato Vinaigrette
Make this in the summer when corn and summer squash is at the peak of their season. The roasted tomato vinaigrette gives this creamy dish a perfect balance.
Sweet Potato Casserole
This is a classic dish we make every year for our Thanksgiving and Christmas menu at the market. Creamy, buttery and rich with flavor you will never need another sweet potato casserole recipe.
Vegetable Pot Pie with Foster’s Herb Biscuits
This is a vegetarian variation on one of the most popular comfort foods we sell at the market. It can easily be made for a weeknight dinner, but it can also be made in advance. However, the topping—whether you use biscuits, phyllo, or puff pastry—is best if added the day you’re serving it, since it tends to absorb the juices from the vegetable mixture.
Sloppy Joe Casserole with Cornbread Topping
A delicious version of the Sloppy Joe’s you grew up with, but with a Southern twist of cornbread on top.
Lamb Shank Shepherd’s Pie
This recipe strays a bit from what you may know of beef-based shepherd’s pies. But it’s true to its title with a shepherd’s requisite lamb. For best results, make the stew a day in advance and the topping, the day you plan to serve the pie.
Mac and Cheese
When I make macaroni and cheese, which is often—we keep a version on the menu most days at the Market—I like to use pasta shells that really hold the sauce (if childhood tells us anything, isn’t that the point?). Contenders include orecchiette, ziti, penne, ditalini, conchiglie and, of course, classic elbow noodles.
I love classic Greek moussaka: baked layers of eggplant, tomatoes, minced meat and béchamel sauce. But I tend to find the traditional use of lamb too rich for the mix, so I often opt for ground turkey, which has plenty of depth, especially when spiced with cinnamon, nutmeg, ginger and allspice.