Archive for January 2017
Kale, Cabbage, Quinoa Coleslaw with Slivered Almonds and Pomegranate Seeds with Brown Butter Dressing
Serves 4-6 This recipe was created by Jessica Bengtson, 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…
Read MoreMaple Brussels Sprouts and Crispy Polenta with Cranberry Chutney
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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