Winter Squash Stuffed with Vegan Quiche

By westportmarket | November 1, 2016

Serves 4-8 Prep time: 1 hour This dish is perfect throughout autumn when squash is sweet and ever-present at our farmers’ market. It makes a lovely main dish for the vegetarians and vegans at your Thanksgiving table, too. Recipe courtesy of Carissa Hvizdo, The Stand. Ingredients: 2 winter squash of any type 3 summer squash,…

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Autumn Vegetable Soup by Liz Rueven

By westportmarket | November 1, 2016

Serves 10-12 Prep time: 1 hour This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage of late fall’s sweet greens. The addition of your favorite beans makes this a filling entree on a cool evening. Like most soups, this one is better if made in advance. Be sure to pick…

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Curried Pumpkin with Raisins by Sue Smith

By westportmarket | October 2, 2016

Prep time: 45 minutes Serves 4 Ingredients: – 2 tablespoons unsalted butter – 1 medium onion, sliced – 1 garlic clove, peeled and chopped – 2 teaspoons finely chopped ginger – 2 1/2 teaspoons curry powder – 1 teaspoon salt – 1 teaspoon freshly ground pepper – 2 pounds pumpkin, peeled, seeded, and cut into…

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Fresh Vegan Pumpkin Custard by Sue Smith

By westportmarket | October 2, 2016

Prep time: 20 minutes, plus 1 hour baking and 2 hours chill time Serves 8 Ingredients: • 1 sugar pumpkin, about 3 pounds • 2 14-oz. cans light coconut milk • 2 ½ teaspoons vanilla extract • 2 teaspoons agar powder • ¼ cup agave syrup • 2 tablespoons plus 2 teaspoons brown sugar •…

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Autumn Apple Crisp by Elise Meyer

By westportmarket | September 2, 2016

Serves 6-8 Fall means Apples, and Apples mean Apple Crisp. This Apple Crisp is the best I have ever tried; the addition of dried cherries makes it something a bit different. The variable here is the sweetness of the apples. If using sweeter apples, you might want to cut back on the sugar a bit,…

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Sweet Corn Chowder by Elise Meyer

By westportmarket | September 2, 2016

Serves 4 Ingredients: • 4 to 6 ears corn • 1 tablespoon butter or neutral oil, such as canola or grapeseed • 1 medium onion, chopped • 2 medium potatoes, peeled and chopped into ¼ inch pieces • salt and freshly ground black pepper • 2 tomatoes, cored, seeded, and chopped (optional) • 1 cup…

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Summer Fruit Cobbler by Elise Meyer

By westportmarket | August 1, 2016

Serves 6 Ingredients Dough: • 1 ½ cups flour • ½ teaspoon salt • 5 tablespoons frozen shortening (transfat-free Crisco, or Earth Balance type) • 4 tablespoons frozen butter • 4-5 tablespoons ice water Filling: • 6 cups peeled, sliced peaches, blueberries, blackberries, pitted cherries, or your favorite mixture • ¾ cup sugar • dash…

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Stuffed Round Zucchini by Elise Meyer

By westportmarket | August 1, 2016

Serves 8 Ingredients: • 4 round zucchini (size of 8-ball) • olive oil • salt and pepper • 2 red onions • 2 peppers of your choice • 4 cloves garlic • fresh herbs as desired (parsley, basil, oregano) • 1 large leek or a couple of scallions • 1 cup sliced mushrooms (optional) •…

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Leek & Lemon Linguine by Sue Smith

By westportmarket | July 27, 2016

Leek and Lemon Linguine Serves 2-4 Ingredients: 8 ounces fresh whole wheat linguine or spaghetti 2 large lemons, plus lemon wedges for garnish 1 medium leek (white and pale green parts only), thinly sliced and rinsed well 1 tablespoon extra-virgin olive oil ½ cup chopped flat leaf parsley, divided 2 garlic cloves, crushed ¼ teaspoon…

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The Spread's Pan Seared Chicken Breast with Local Vegetable Hash

By westportmarket | July 11, 2016

Pan seared chicken breast with local vegetable hash 4 skin on chicken breasts 1 ear sweet corn 1 yellow zucchini 2 green zucchini 1 pint snap peas 1/4 lb wild local Oyster mushrooms 1tbsp flat leaf Italian parsley 1/2 cup white cooking wine 1 1/2 tbsp unsalted butter 2 cloves of garlic (minced) Juice from…

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