Category Archives: Fosters Family Market

Culinary Tours® Miso Soup

Enjoy this simple and healthy Japanese Miso Soup with the ease of Culinary Tours® Miso Broth.

Ingredients

  • 1 Carton (32 oz.) Culinary Tours Miso Broth
  • 1 Cup baby spinach leaves
  • 1/2 cup carrot, shredded
  • 6 oz. extra-firm tofu, cut into 1/2 inch cubes

Directions

  1. In a medium saucepan, bring broth to boil over high heat. Reduce heat to medium-low, add carrots.
  2. Cook 2 to 3 minutes. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes. Serve immediately. Makes 4 servings.

Mixed Vegetable Gratin

Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes Serves: 10

Ingredients

  • 2 (16-ounce) bags Food Club California Blend Vegetables, thawed
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups Food Club Shredded Cheddar Cheese
  • 1/3 cup grated Parmesan cheese
  • 1 (6-ounce) box Food Club Cornbread Stuffing Mix
  • 1/4 cup chopped fresh parsley

Method

  1. Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
  2. In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
  3. Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
  4. In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.

Ham-Stuffed Mushrooms

Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Serves: 16

Ingredients:

  • 16 large cremini mushrooms
  • 1 cup Food Club Panko Bread Crumbs
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Food Club Italian Seasoning
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1 cup cooked ham, chopped
  • 1/4 cup chopped parsley, plus more for garnish

Method:

  1. Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
  3. Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.

Spicy Roasted Garlic Dip

Even if your brackets are already busted… you can never lose with this delicious Spicy Roasted Garlic Dip.​

Ingredients

  • 2 bulbs garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon minced chives

Instructions

  1. Preheat oven to 400°F. Slice top 1/2-inch off each garlic bulb. Place bulbs cut-side-up on aluminum foil. Drizzle with olive oil and season with salt. Crimp foil to seal and bake for 30-40 minutes, or until garlic is soft and golden-brown. Let cool completely.
  2. Combine mayonnaise, sour cream, lemon juice, and cayenne pepper in a food processor. Squeeze roasted garlic cloves into mixture and process until smooth. Season, to taste, with more salt or cayenne pepper.
  3. Garnish with chives and serve room temperature or chilled.

Corned Beef Pretzel Melts

St. Patrick’s Day🍀 is coming so get in the Leprechaun spirit with these fun Corned Beef Pretzel Melts!​

Ingredients

  • 2 boxes Crav’n Flavor Soft Pretzels
  • 6 tablespoons Thousand Island Dressing
  • 1 pound corned beef, sliced
  • 6 slices provolone cheese
  • 1/2 cup dill pickle chips ​

Instructions

  1. Preheat oven to 400°F. Bake pretzels according to package directions. Let cool for 2-3 minutes.
  2. Take 6 pretzels and spread with dressing. Top with corned beef and provolone cheese. Transfer to a rimmed baking sheet and bake for 5 minutes, or until cheese is melted.
  3. Top with pickle chips, more dressing, and remaining soft pretzels. Serve immediately.​

Cranberry Wontons

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 24

Ingredients

  • Nonstick cooking spray
  • 24 wonton wrappers (2”)
  • 1 (15-ounce) container Food Club Part-Skim Ricotta
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon orange zest
  • 2 tablespoons chopped fresh thyme (plus more for garnish)
  • 1 cup Food Club Whole Berry Cranberry Sauce

Instructions

  1. Preheat oven to 350°F. Coat a mini-muffin pan with nonstick cooking spray. Place one wonton wrapper in each muffin cup and press down to shape. Bake 8 to 10 minutes, until golden-brown and crisp.
  2. Transfer to wire rack and let cool completely.1.While wontons bake, combine ricotta, salt, pepper, olive oil, orange zest, and thyme in a food processor.
  3. Process until mixture is smooth and creamy, about 2 minutes, scraping down sides of bowl as necessary.
  4. Divide whipped ricotta mixture between wonton cups and top each with a dollop of cranberry sauce. Garnish with fresh thyme
Holiday frosted sugar cookies

Holiday Sugar Cookies

The Holidays are here which means it’s time to bust out your festive cookie cutters! Spend quality time with your family and friends creating delicious and edible works of art with classic sugar cookie dough and buttercream frosting.

Ingredients

  • 1 package sugar cookie dough
  • 1 cup butter
  • 4 cups powdered sugar
  • 1 tsp. vanilla
  • 1 tbs. milk
  • Food coloring

Instructions

  1. While the sugar cookie dough is still chilled, roll it out on a floured surface to 1/4 of an inch thickness and cut with into your favorite festive shapes. Bake according to the package instructions.
  2. While the cookies are baking, cream softened butter with a stand mixer or with a hand mixer until light and fluffy. Slowly ad the powdered sugar. Once the powdered sugar has been fully incorporated, add the vanilla and milk and whip until fluffy. Section the completed frosting into additional bowls and color as wanted.
  3. Once the cookies are cool, load up piping bags or plastic bags and start decorating! Happy Holidays!

Mini Pumpkin Pot Pies

These Mini Pumpkin Pot Pies are the perfect individual side for your Thanksgiving festivities!

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Serves 8

Ingredients
  • Food Club Non-Stick Cooking Spray
  • 4 cups Food Club Shredded Hash Browns, thawed
  • 1 cup Food Club Shredded Sharp Cheddar Cheese
  • 1 large egg, lightly beaten
  • 3 tablespoons Food Club Sweet Cream Butter, Unsalted
  • 3 tablespoons Food Club All-Purpose Flour
  • 3 cups Food Club Whole Milk
  • 1 (15-ounce) can Food Club 100% Pure Pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (24-ounce) bag Food Club Frozen Mixed Vegetables
  • ● 1 (32-ounce) bag Food Club Frozen Tater Tots
Method

1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.

2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook,
stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then
reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until
combined. Add mixed vegetables and simmer for 2 minutes.
3. Divide mixture evenly between ramekins and top with frozen tater tots.
4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.