Posts by westportmarket

Watermelon Gazpacho, by Sue Smith of Prime Health Style

Prep time:  20 minutes Yield:  6 servings 8 cups finely diced watermelon 1 medium cucumber, peeled, seeded, and finely diced ½ red or yellow bell pepper, finely diced ¼ cup chopped fresh basil, plus additional sprigs for garnish ¼ cup chopped fresh parsley or cilantro ¼ cup sherry vinegar 3 tablespoons minced shallot 2 tablespoons…

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Tempeh Sloppy Jennas by Chef Jenna McPartland

This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s fermented, it’s great for gut health. Loaded with veggies, smothered in tasty sauce, and served on a bun, this is a must-try weeknight dinner that’s…

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March FVC Program Recipe: Mise en Place, by Dave Lowrie

TRY AND HAVE ALL INGREDIENTS CUT AND PREPARED BEFORE COOKING SINCE THINGS COOK FAST! THIS IS CLASSICALLY KNOWN AS “MISE EN PLACE” (French for, “everything ready and in place”) PS: WASH HANDS OFTEN!! Amuse Bouche (French for appetizer, or “happy mouth”) Smoked mussels with horseradish mayo 8 – 10 oz smoked mussels (Canned are fine…

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Recipe Program – December by Herbaceous Catering Co

Buffalo cauliflower by Herbaceous Catering Once the weather starts turning cooler, it means that every Sunday is game day. Although my football knowledge is limited, my food spread knowledge is extensive. Game day snacks traditionally include items like cheese, sour cream or bacon. This recipe is great for it caters to our vegan clients. Its…

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