Beet and Goat Cheese Terrine by Jessica Bengtson

By westportmarket | November 2, 2017

Prep time:  1 hour plus 8 hours to chill Serves 8 Ingredients 4 purple beets 4 golden (or other color) beets 4 tablespoons chopped mixed herbs 2 garlic cloves, finely grated 14 oz. goat cheese 1 cup heavy cream sea salt and black pepper 1 cup chopped pistachios Directions Line a 4” x 8” inch…

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Hearty Bean Chili by Jessica Bengtson

By westportmarket | November 2, 2017

Prep time:  1 hour Serves 8-10 Ingredients 1 tablespoon olive oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery, chopped 2 green bell peppers, seeded and chopped 2 jalapeno peppers, seeded and chopped 3 cloves garlic, peeled and chopped 2 4-ounce cans…

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Oven-Baked Stuffed Peppers by Sue Smith

By westportmarket | October 10, 2017

Prep time:  10 minutes Cooking time:  30 minutes (plus extra time for cooking the rice) Serves 2 Ingredients 2 large red peppers 7 oz. soft goat cheese (can substitute cashew cheese for vegan version) 3 T. shredded basil leaves 2 cloves garlic, thinly sliced brown rice, cooked and kept warm (allow 3 oz. raw rice…

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Dig Your Veggies Medley by Sue Smith

By westportmarket | October 10, 2017

Prep time:  20 minutes Cooking time:  35-40 minutes Servings:  4-6 Note:  Any combination of root vegetables works.  This is a great side dish, or makes a perfect one-dish meal by serving over a whole grain, such as quinoa.  Garnishing with crumbled goat cheese is also a nice variation. Ingredients 2 golden or red beets 2…

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Capturing WFM

By westportmarket | October 9, 2017
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Kale Ribbons with Miso Maple Dressing by Jennifer Balin

By westportmarket | September 3, 2017

Dressing yield:  approximately 1 quart Egg and dairy-free Ingredients 1 oz. shallots, peeled and roughly chopped 8 oz. organic white miso paste 1/2 cup maple syrup 1/4 cup sweet sriracha sauce 1/2 cup apple cider vinegar 2 ½ cups canola oil large splash of water 1 bunch kale Directions Miso Maple Dressing This recipe originally…

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Sweet Summer Corn and Honey Ice Cream by Jennifer Balin

By westportmarket | September 3, 2017

Makes almost one quart Ingredients Slurry 1/4 cup whole milk 3 teaspoons cornstarch 1/4 cup local honey (clover or something similar) Base 2 ears local sweet corn, shucked (we like corn from Sport Hill Farm) 1 3/4 cups whole milk 1 1/2 cups heavy cream 1 teaspoon sea salt 1 cup organic cane sugar 2…

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Young Shoots Winners

By westportmarket | August 29, 2017

Date: Sep 12, 2017 Time: 6:00 pm – 7:00 pm Description: We are thrilled to announce the finalists in our Young Shoots competition. First, Second, and Fan Favorite winners will be announced at the Young Shoots reception on Tuesday, September 12, from 6 – 7pm at Sugar & Olives restaurant in Norwalk (21 Lois Street).  Finalists include (in alphabetical order): Ages 8-10: One in a Million, Samantha Henske A Bouquet…

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Party in the Parking Lot

By westportmarket | August 28, 2017

Buy your tickets today – Click the image to purchase

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Strawberry & Spinach Salad with Ice Wine Vinaigrette and Goat Cheese Mousse by Brian Lewis

By westportmarket | August 7, 2017

Serves 8 Salad Ingredients 20 strawberries, hulled and sliced ½” thick lengthwise ¼ cup extra-virgin olive oil ½ cup Reisling wine sea salt, to taste (we use Maldon) 1 teaspoon fresh coarsely ground black pepper 1 teaspoon fennel pollen, plus extra for assembly 3 quarts baby spinach, washed and dried 1 cup assorted edible flowers…

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