Posts by westportmarket

Arctic char and Potato Casserole, by Alison Milwe of AMG Catering

Serves 4 2 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 14-ounce can chopped tomatoes, with juice “SPEPPER” ( Kosher salt and ground black pepper) 1 generous bunch Swiss chard 1 3/4 to 2 pounds, stemmed and washed 1 pound Yukon gold potatoes or fingerlings, scrubbed and sliced 1 cup flat-leaf parsley leaves, chopped 1/2 cup…

Read More

SHEPHERD’S PIE, by Phoebe Cole-Smith of Dirt Road Farm

4-6 servings Ingredients: 1 tablespoon e.v. olive oil 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 small celery root, peeled and chopped 1-2 cloves garlic, minced 1 lb ground lamb (or another ground meat, or a combination) 1 cup stock (lamb or chicken or beef), preferably homemade 1 tablespoon tomato…

Read More

Popcorn Balls by Patti Pop of Sport Hill Farms

Tis the season for something sweet! Here is a super easy and delicious way to create some popcorn balls to share with friends and family. Two ingredients are all that is needed: (6) cups of popped corn ( melted butter and salt to taste) 1/4 cup local honey In a saucepan , pour in honey…

Read More

Broccoli and Cauliflower Latkes with Herbed Yogurt Topping, by Liz Rueven, Kosher like Me

While it’s traditional to serve potato pancakes during the eight nights of Chanukah, this recipe includes more nutritious, raw broccoli and cauliflower as the base. Frying in oil is non-negotiable, but these cruciferous veggies absorb less than potatoes. Yogurt topping, mixed with Middle Eastern spices and citrus, keep the flavors bright and light. Yield: 10-12…

Read More