dear cooks,

Gone are the days of heavy three-course meals religiously consisting of a meat, starch, green vegetable and salad. This simply doesn't fit into most contemporary lifestyles ... or eating habits, for that matter. Cookbook author and food market owner Sara Foster believes that most people really do want to cook, but outmoded ideas of what a family dinner should entail deter many from actually doing so.

Based on conversations and observations with everyday home cooks, Sara Foster’s Casual Cooking has over 100 recipes that represent what people really want to cook and eat. It's a book for those evenings when you stay late at work or squeeze in a workout at the gym and come home exhausted, only to open a refrigerator that has only the bare essentials.

Sara is a firm believer that, even with time constraints, cooking should be fun. With a little bit of inspiration and guidance, Sara will allow readers to exercise their own creativity in the kitchen so that cooking can be healthy and enjoyable ... every day.

To read more about this book, click here.

barbecued chicken and chickpea quesadillas

The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.

Serves 4 to 6
Ingredients

• 2 cups shredded cooked chicken
• ½ cup bottled barbecue sauce
• Sea salt and freshly ground black pepper
• 1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved
• 2 garlic cloves, minced
• 2 scallions, minced (white and green parts)
• 8 7-inch flour tortillas
• ½ cup fresh cilantro leaves
• 2 ounces smoked Gouda cheese, shredded (about ½ cup)
• 2 ounces Monterey Jack cheese, shredded (about ½ cup)
• Olive oil for oiling the grill pan

To Prepare the Quesadillas

Preheat the oven to 200°F.

Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.

In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.

To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.

Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it’s hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it’s dry. Cut the quesadillas into wedges and serve warm.

happy cooking!

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