Posts by westportmarket
Butternut Squash “Alfredo” with Crispy Proscuitto by Herbaceous Catering & Co
Butternut Squash “Alfredo” with Crispy Proscuitto Ingredients 1. 3/4 cup heavy cream 2. 2 tablespoons of butter 3. 1 pound of butternut squash, medium dice 4. 5 sprigs of thyme, tied together with kitchen twine 5. 1 pound fresh pasta (preferably fettuccine) 6. 3/4 cup freshly grated Parmesan, divided 7. Salt and pepper 8. 6…
Read MoreROASTED RUTBAGA HUMMUS by AMG Catering
ROASTED RUTABEGA HUMMUS (2 cups) Ingredients o 3 medium rutabagas, peeled o 4 garlic cloves, peeled o 1 – 540 mL can chickpeas, drained and rinsed o 4 ice cubes o juice of 1/2 lemon o 2 Tablespoons tahini o 3/4 teaspoons salt o 2 tablespoon extra virgin olive oil Instructions 1. Preheat oven to…
Read MoreTurnip Leafy Green & Potato Saute by AMG Catering
TURNIP, LEAFY GREENS AND POTATO SAUTE Donated by AMG Catering & Events INGREDIENTS 1. 1/2 pound baby turnips with greens attached 2. 1/2 pound small red potatoes 3. 1 teaspoon kosher salt 4. 1 teaspoon thyme fresh chopped 5. 1 shallot thinly sliced 6. 1 teaspoon butter divided 7. 1 tablespoon olive oil divided 8.…
Read MoreAquiat de Peix (Mallorcan Fish Stew) by Karla Sorrentino
Prep time: 45 minutes Serves 4-6 Ingredients • 3 tablespoons extra-virgin olive oil • 1 large yellow onion, cut in julienne • 3 medium-sized ripe tomatoes, peeled and chopped • kosher salt • 1 tablespoon paprika (sweet) • 1 bay leaf • 1 sprig fresh thyme • freshly ground black pepper, to taste • 1/2…
Read MoreFideo by Karla Sorrentino
Prep time: about 40 minutes Serves 4 Ingredients • 8 ripe plum tomatoes • 2 cloves garlic • 1/2 small yellow onion • 1/2 jalapeño, finely minced • 1/2 teaspoon grated piloncillo (or brown sugar) • 4 tablespoons vegetable oil • 14 oz. fideo noodles (or vermicelli broken into 1-inch-long pieces) • kosher salt •…
Read MoreCreamy Blended Corn Soup Minus the Dairy by Liz Rueven
Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free soup. Have a pile of cobs but not ready to make soup? Freeze them and make stock when you’re ready. Use the stock for corn…
Read MoreZucchini Parmesan Crisps by Liz Rueven
When zucchini is over-running your garden and the farmers’ markets, consider these crunchy snacks that will hook everyone at your next summer gathering. They are great as backyard munchies or an easy side dish. Prep time: 15 minutes, plus 25-35 minutes to bake Servings: 4 as a snack Ingredients • 2 medium zucchini, washed and…
Read MoreBlackberry Arugula Salad with Lemon Vinaigrette by Sue Smith
This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day. Prep time: 10 minutes Servings: 2-4 Ingredients Salad • 8 cups arugula or mixed greens • 4 ounces mild sheep or goat feta cheese, crumbled • 1…
Read MoreCucumber-Basil Smoothie by Sue Smith
Prep time: 5 minutes Serves 2 Ingredients • 1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks • ¾ cup plain yogurt • 6 basil leaves, plus extra sprigs for garnish • 1 tablespoon honey • 2 tablespoons lime juice • 2 – 4 tablespoons spring or filtered water (determined by size and…
Read MoreStrawberry-Rose Petal Ice Cream by Phoebe Cole-Smith
The perfect ice cream when strawberries are in season, plus my addition of rose petals for a fragrant note (adapted from Lindsey Shere’s Chez Panisse Desserts). Yield: one generous quart Ingredients • 1 ½ cups heavy cream • ¾ cup sugar • 3 pastured egg yolks • 1 ½ pint baskets strawberries • 3 small…
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