Farm Egg Thin Crust Flatbread by Geoff Lazlo

By westportmarket | June 15, 2017

Makes 2   This farm egg flatbread was inspired by the beautiful eggs we raise at the Back 40 Farm in Washington, CT.  It is essentially the pizza version of a bacon, egg, and cheese breakfast sandwich, which is why it is perfect for brunch. Ingredients Dough 2 cups all-purpose flour 1/3 cup whole wheat flour…

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Pickles by Geoff Lazlo

By westportmarket | June 15, 2017

Spring and summer are perfect times to pickle the bounty of nature.  Spring is particularly good for wild or foraged vegetables such as ramps or mushrooms; however, almost any vegetable is delicious pickled.  This is a great all-purpose recipe, but feel free to tweak it with different herbs or spices to customize it. 8-12 cups…

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Kohlrabi and Radish Salad with Goat Feta and Zesty Breadcrumbs by The Whelk

By westportmarket | April 30, 2017

Serves 2 Prep time: 20 minutes Salad • 2 medium kohlrabi • 6-8 radishes, different varieties to make it more interesting • 15 sprigs mint • 2 tablespoons white balsamic vinegar • 1 lemon, zest and juice • 5 tablespoons extra-virgin olive oil • sea salt • black pepper • 2 tablespoons butter, at room…

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Baby Carrots with Spring Onions and Harissa Yogurt by Jesup Hall

By westportmarket | April 30, 2017

Serves 4 Prep time: 30 minutes Harissa Yogurt • 2 cups Greek yogurt • 1 cup Harissa paste • 1/2 cup tomato paste • 1 tablespoon garlic puree • 1 teaspoon red wine vinegar • 1 cup chopped mint • 1 tablespoon kosher salt 1. In a large bowl, combine all ingredients and mix together…

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Butternut Squash Pasta by Jessica Bengston, Terrain Garden Cafe

By westportmarket | March 21, 2017

Serves 2-3 Ingredients: • 8 oz. box of any pasta* • 1 teaspoon extra-virgin olive oil • 1-2 pounds boneless, skinless chicken breast, cut into cubes • 1 butternut squash, peeled, cleaned, and cut into ½” cubes • 2 cups chopped cauliflower • 1 bunch kale, cleaned and chopped, ribs discarded • salt and pepper…

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Roasted Beet and Farro Salad by Jessica Bengston, Terrain Garden Cafe

By westportmarket | March 21, 2017

Serves 2-3 Ingredients: • 2 beets, scrubbed and quartered • 3 sprigs thyme • 1/3 cup extra-virgin olive oil • salt and pepper to taste • 2/3 cup farro • 1 bell pepper • 1/4 cup chopped walnuts • 3 cups arugula, washed Directions: 1. Preheat oven to 375 F. 2. Put beets and thyme…

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Kale, Cabbage, Quinoa Coleslaw with Slivered Almonds and Pomegranate Seeds with Brown Butter Dressing

By westportmarket | January 4, 2017

Serves 4-6 This recipe was created by Jessica Bengston, Sous-Chef at the terrain Garden Café-Westport. Brown Butter Dressing • 6 ounces unsalted butter • 6 tablespoons sherry vinegar • 6 tablespoons extra-virgin olive oil • 1 tablespoon chopped shallots • 1 teaspoon Dijon mustard • salt and pepper to taste 1. Melt the butter in…

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Maple Brussels Sprouts and Crispy Polenta with Cranberry Chutney

By westportmarket | January 4, 2017

Serves 4-6 This dish is featured on the winter menu at the terrain Garden Cafe-Westport. Brussels Sprouts • 4 cups Brussels sprouts • 1 teaspoon extra-virgin olive oil • 1 tablespoon maple syrup • 2 tablespoons apple cider 1. Blanch Brussels sprouts in boiling water until soft, about 6 minutes. 2. Transfer them to a…

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Hungarian Gulyas by Karla Sorrentino

By westportmarket | December 7, 2016

Serves 4 Ingredients: • 1 1/2 pounds beef shoulder, cut into large chunks • 1 tablespoon lard • 1 1/2 cups yellow onions, medium dice • 1 tablespoon Hungarian sweet paprika • 2 cloves garlic, minced • ½ teaspoon caraway seed, ground • 2 tablespoons tomato paste • 1 bay leaf • 1 quart beef…

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Winter Grain Bowl by Karla Sorrentino

By westportmarket | December 7, 2016

Serves 2 Ingredients: • ¾ cup turnips, medium dice • 4 tablespoons extra-virgin olive oil • 2 tablespoons red wine vinegar • 1 tablespoon shallot, brunoise (1/8-inch dice) • kosher salt, to taste • freshly-ground black pepper • 1 cup cooked quinoa • ¾ cup cooked amaranth • 1 ½ cups kale, chopped • 2…

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