Sour Pickles by Liz Rueven

By westportmarket | July 5, 2016

Pickling is an ancient way to preserve the peak of summer’s veggies (and fruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients: • 12 pounds small unwaxed pickling cucumbers • 1 ½ tablespoons sea salt • 1 or 2 heads of flowering dill (or 12 tablespoons of any form – fresh,…

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Shakshuka by Liz Rueven

By westportmarket | July 5, 2016

This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you can add or subtract ingredients as you like. Ingredients: • 3 tablespoons olive oil • 1 onion, chopped • 3 cloves garlic, chopped • 1…

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Asparagus with Miso Lemon Dressing by Sue Smith

By westportmarket | June 28, 2016

Prep time: 10 minutes Serves 2 1 bunch asparagus ¼ cup water 1 garlic clove, minced 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice ½ tablespoon sweet brown rice miso 2 tablespoons sliced almonds Directions: 1. To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-sized pieces. 2. In…

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Quinoa Tabouleh with Parsley and Mint by Sue Smith

By westportmarket | June 28, 2016

Quinoa Tabouleh with Parsley and Mint Prep time: 15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine sea salt • 1 clove garlic, peeled and cut in half • 2 cups cooked quinoa • 1 cucumber, skin on, seeded and diced…

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Garlic Mustard Lentil Tacos

By westportmarket | May 24, 2016

Garlic Mustard Lentil Tacos Ingredients: Garlic mustard Cooked lentils Mexican spices Shredded cheese Chopped tomatoes Shredded lettuce Sour Cream (if you wish) Directions: Remove garlic mustard leaves, wash and lay flat to dry Cook and season lentils with the Mexican spices Have your family and friends grab a leaf and stuff it as they wish…

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Garlic Mustard Pesto

By westportmarket | May 24, 2016

Garlic Mustard Pesto Ingredients: Garlic Mustard Spinach Pine nuts or almonds Olive oil Parmesan cheese Salt Directions: Use equal parts spinach and garlic mustard Add olive oil, nuts, cheese and salt to taste Eat then or freeze for a later date. Enjoy!

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Cold Roman Brew

By westportmarket | March 2, 2016

Cold Roman Brew- 1.5oz bourbon, .5oz amaro angostura, .5 heavy cream, .75 cold Roman, 2 dashes mole bitters Combine ingredients in shaker, add ice, shake, strain into coupe or martini glass.

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Sakura Martini

By westportmarket | March 2, 2016

Sakura Martini- 1.5oz Arogya Gyokuro Sencha infused Gin, .75oz Dolin dry vermouth, .5 cardamom simple syrup. Pour ingredients into mixing glass, add ice, stir, serve straight up with a lemon peel garnish

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Beet Down by Craig Ventrice

By westportmarket | March 2, 2016

Beet Down – 1.5oz Litchfield gin, .5oz Kings Ginger Liqueur, . 5oz fresh lemon Juice, .75oz beet peppercorn shrub. Combine ingredients in shaker, add ice, shake, strain into coupe or martini glass.

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Rutabaga & Rosemary Soup by Sue Smith, Prime Health Style

By westportmarket | January 27, 2016

Rutabaga and Rosemary Soup  Serves 2-4 Ingredients: 1 ¾ cups chopped rutabaga 1 ½ cups soy milk, almond milk, or water (or half milk, half water) ¼ cup raw cashews 1 teaspoon dried rosemary ½ small clove garlic (optional) ½ – 1 teaspoon sea salt, to taste black pepper to taste Directions: Gently steam the…

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