Blackberry Arugula Salad with Lemon Vinaigrette by Sue Smith

By westportmarket | July 3, 2018

This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day. Prep time: 10 minutes Servings: 2-3 Ingredients Salad • 8 cups arugula or mixed greens • 4 ounces mild sheep or goat feta cheese, crumbled • 1…

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Cucumber-Basil Smoothie by Sue Smith

By westportmarket | July 3, 2018

Prep time: 5 minutes Serves 2 Ingredients • 1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks • ¾ cup plain yogurt • 6 basil leaves, plus extra sprigs for garnish • 1 tablespoon honey • 2 tablespoons lime juice • 2 – 4 tablespoons spring or filtered water (determined by size and…

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Strawberry-Rose Petal Ice Cream by Phoebe Cole-Smith

By westportmarket | June 20, 2018

The perfect ice cream when strawberries are in season, plus my addition of rose petals for a fragrant note (adapted from Lindsey Shere’s Chez Panisse Desserts). Yield: one generous quart Ingredients • 1 ½ cups heavy cream • ¾ cup sugar • 3 pastured egg yolks • 1 ½ pint baskets strawberries • 3 small…

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Radish Salad with Radish Top Salsa Verde and Crumbled Chevre by Phoebe Cole-Smith

By westportmarket | June 20, 2018

Prep time: 25 minutes Serves 4 Ingredients For the radish top salsa verde: • fresh green radish tops from 4-5 bunches radishes • 1 bunch Italian parsley, leaves picked, stems reserved for another use • 1 small bunch chives with blossoms, snipped into 1-inch lengths (4-6 blossoms set aside for salad) • a small handful…

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Escarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace

By westportmarket | May 21, 2018

Prep time:  50 minutes, plus 40 minutes cooking time Serves 8 Ingredients 1 tablespoon extra-virgin olive oil 1 pound cremini mushrooms, trimmed and sliced 7 cloves garlic, diced kosher salt and ground black pepper 1 large bunch kale (stems and center ribs removed, roughly chopped) 1 large head escarole (trimmed and roughly chopped) 2 cans…

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Rustic Fish Soup by Phoebe Cole-Smith

By westportmarket | February 2, 2018

Prep time:  30 minutes Serves 6 Ingredients olive oil, enough to cover bottom of pan 2 small onions, peeled and chopped 4-6 cloves garlic, peeled and chopped 1-2 big pinches saffron 1 teaspoon hot pepper flakes, or 1 hot red chile (cayenne or de arbol), seeded and chopped small handful flat leaf parsley, chopped 2-3…

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Celery-Celery Root Soup by Phoebe Cole-Smith

By westportmarket | February 2, 2018

Prep time:  45 minutes Serves 4-6 Ingredients 1/3 cup olive oil 2 small leeks, white part only, coarsely chopped 2 stalks celery, coarsely chopped, leaves reserved for garnish 2 cloves garlic, peeled and thinly sliced 3 cups peeled, coarsely chopped celery root 3 cups homemade chicken or vegetable stock salt and freshly ground black pepper…

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Sweet Potato and Ginger Bisque by Cecily Gans

By westportmarket | January 27, 2018

Prep time:  40 minutes Serves 4-6 Ingredients 2 tablespoons avocado or grapeseed oil 1 large sweet onion, large dice 1½ lbs. peeled raw sweet potatoes, 1”chunks 1 tablespoon coconut oil 1 teaspoon agave 2 garlic cloves, thickly sliced 2 teaspoons fresh ginger, peeled, chopped 1 pinch ground nutmeg 1 pinch cayenne pepper 3-4 cups vegetable…

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Braised Asian Pears with Star Anise and Cinnamon by Cecily Gans

By westportmarket | January 27, 2018

Prep time:  45-50 minutes Serves 8 Ingredients 2 cups water 1 cup sweet mirin 3/4 cup granulated sugar 2 tablespoons (Meyer) lemon juice 4 star anise pods 1 cinnamon stick 2” ginger root, sliced into coins 4 Asian pears, peeled, halved, and cored Directions Bring the first 7 ingredients to a boil in a heavy…

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Raus Coffee Blanket Drive

By westportmarket | January 4, 2018

Hello WFMers, Hope you had a merry holiday season. 9 years ago, friends and I were giving out blankets. When we came across the first homeless man, sleeping against the side of a convenience store, we told him he was the lucky winner and had first pick of all the blankets. Picking out his blanket,…

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