Posts by westportmarket
Late Summer Corn Zucchini Chowder by Chef Alison Milwe Grace, AMG Catering and Events
There’s nothing that says the end of summer more than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble, then there’s nothing left but a few lonely ears in the bottom of the huge boxes that stand in so many produce departments. That’s when…
Read MoreSmoked Bronzino with Corn, by Ideal Fish
INGREDIENTS, serves 2 • 2 Ideal Fish smoked branzino filets• 1 Corn on the Cob from Fort Hill Farm • 1 ½ Grape Tomato from Fort Hill Farms• 1/4 Cup Spanish Onions• 1 Tbsp Lemon Juice• Olive Oil, To Taste from Kantoulis • Coriander, To Taste• Salt, To Taste DIRECTIONS
Read MoreFrisée Salad With Warm Bacon Vinaigrette by Molly Boaz, contributed by Two Guys from Woodbridge
Ingredients for 2 servings: ¼ baguette from Wavehill Bread 6 oz. thick-cut bacon (about 6 slices) 1 large shallot from Fort Hill Farm ½ small bunch chives 8 cups frisée (about 1 large head) from Two Guys from Woodbridge 3 Tbsp. extra-virgin olive oil from Kantoulis Kosher salt Freshly ground black pepper ¼ cup red…
Read MoreArugula Pesto with Shrimp, by Alison Milwe Grace of AMG Catering Company
Ingredients ARUGULA WALNUT PESTO 1 garlic clove 1/2 cup walnut halves and pieces1/2 cup grated parmesan cheese3 big handfuls arugula (3 to 5 ounces) 1 cup loosely packed basil leaves1/2 cup extra virgin olive oil, plus more as needed to thin out the pesto Salt, to taste LEMON GARLIC SHRIMP PASTA3/4 pound/12 ounces linguine (or…
Read MoreNaturally Leavened Focaccia with Farm Fresh Ingredients, by Pierluigi, Fatto a Mano
Ingredients:•1 plain round focaccia (Fatto a Mano)•1 large oyster mushroom from Seacoast Mushrooms.•1 shallot (chopped or shaved) from Riverbank Farm•1 block of pleasant cow cheese from Sankow’s Beaver Brook Farm•1 package smoked uncured bacon from Ox Hollow Farm•bunch of fresh parsley. Procedure:-Pre-heat your oven to 350°F.-Cook the bacon to desired texture. We suggest crispy so…
Read MoreChicken, Butternut and Kale Stew, by Sankow Farm
Ingredients: 4 oz EVOO or Rendered Chicken Fat 1 Diced Spanish Onion 2 Tbsp chopped garlic 1- 3lb Beaver Brook Farm Natural Chicken (Either cut into 8-10 pieces or cut into 1″ dice) 2 1″ diced Butternut Squash 1 bunch Kale, large dice (rib removed) 3 cups diced tomatoes 6 cups chicken broth 4 oz…
Read MoreBranzino with Pesto, by Ideal Fish
This is a quick and delicious recipe from Ideal Fish that is nutritious and bursting with flavor! INGREDIENTS • 1 Ideal Fish Branzino Filet• Olive Oil from Kantoulis Farm • Basil• Parmesan Cheese• Pine Nuts• Salt, To Taste• Lemon• Lime DIRECTIONS Note: You can also toast pine nuts in a pan without any oil or…
Read MoreFudgy Sweet Potato Brownies, Riverbank Farm
This recipe was adapted from the Minimalist Baker using Riverbank Farm Organic Sweet Potatoes- The result was a super chocolatey brownie that is naturally sweet and much healthier than your average brownie. I can’t wait to try it! They are vegan and gluten free! Makes 12 brownies 1/3 cup of sweet potato puree (instruction will…
Read MoreRosemary Flatbread by Jennifer Balin, Badass Bagels
INGREDIENTS 3 cups semolina flour3 cups all-purpose flour2 t kosher salt3 t fresh rosemary, rough chopped almost 2 cups of water1/2 cup extra virgin olive oilextra virgin olive oil for drizzling salt for sprinkling Method: Preheat your oven to 450°f, and place a pizza stone on the very bottom of the oven floor (you can…
Read MoreHeirloom Tomato Gazpacho with Poblano Peppers, by Whitney Flood of Farmers and Cooks
4 Large Heirloom Tomatoes2 Medium Cucumber about 5” long 1 Large Poblano Chile3 Cloves Garlic1⁄2 Bunch Basil1⁄4 cup Organic Extra Virgin Olive oil 2 Tbsp Sherry Vinegar2 tsp Salt In a large Steel bowl add the following;Core and Quarter Tomatoes into wedges, peel 1⁄2 cucumber (every other stroke so it looks striped) and cut to 1” pieces, Seed the…
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