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…
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…
Read More