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Join us next Saturday, September 20th, from 1-3 pm for a live cooking demo and book signing with food personality and author of “Fresh, Fast + Simple,” Hope Cohen! Hope Cohen’s culinary work as a chef, author and restaurant/food/media consultant has earned her the reputation of one of Philadelphia’s gastronomic movers and shakers. Check out her website http://fastfreshandsimple.com. We hope to see you all there!

featured recipe

From the kitchen of: Rastelli Market Fresh Marlton

Serves: 8




  • 1 Garlic Clove, minced
  • 1 tsp and 1 Tbsp Olive Oil
  • 2 Tbsp Fresh Parsley, minced
  • 1 ½ Tbsp Green Onions, chopped
  • 1 Tbsp Fresh Thyme, minced
  • 1 tsp Grated Lemon Peel
  • ¼ tsp & 1 tsp Coarse Salt
  • 1/8 tsp & 2 tsp Coarse Ground Pepper
  • 1/8 tsp Cayenne Pepper
  • ¼ cup Butter, softened to room temp
  • ½ cup Italian Bread Crumbs
  • 2 Tbsp Butter, melted
  • 2 Lobster Tails, split lengthwise
  • 2 Filet Mignon


Saute garlic in 1 tsp of olive oil until tender and remove from heat. In a small bowl mix parsley, green onion, thyme, lemon peel, ¼ tsp salt, 1/8 tsp pepper, cayenne pepper and garlic. Set aside ¼ cup for crumb topping. Add softened butter to remaining herb mixture. Shape into 1 inch thick log and wrap with wx paper. Refrigerate until firm (approximately 30 minutes).

Combine bread crumbs, melted butter and ¼ cup of herb mixture that was set aside. Divide drumb topping evenly over split lobster tails. Bake at 375 for about 20 minutes.

Sprinkle steaks evenly with 2 tsp pepper and 1 tsp salt. Cook steaks in 1 Tbsp of olive oil over medium heat in a large skillet. Approximately 4 to 5 minutes per side for medium rare.
Continue cooking until steak reaches desired doneness (an additional 1-2 minutes for medium; 3-5 minutes for well done). Top Filet Mignon with herb butter and serve with Crumb Topped Lobster Tail.