Posts by westportmarket
Easy Apple Caramel Empanadas by Jackie from Jackie’s Empanadas on the Go
Ingredients 1 Green apple peeled and cut into small 1/2 cm squares (small) 1 tablespoon lemon juice 1 tablespoon granulated sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg dash…
Read MoreGluten Free Pumpkin Muffins by Whitney Flood, Farmers and Cooks
Mix all in large mixer speed 1, for 2 minutes 4 Cups Roasted Pumpkin/winter squash puree 1.5 Cup Brown Sugar 1.5 cups olive oil 6 oz Lager 16 ea eggs…
Read MoreSeared Shrimp with Salsa Macha, Black Bean Puree, Mango, and Sauteed Peppers, by Lauren Braun Costello, It’s Lauren of Course!
This recipe will make you look like a culinary master with a major assist from the Westport Farmer’s Market. Salsa Macha and Mexican Seasoned Black Beans from Alma Mexican Foods…
Read MoreSpicy Veggie Stir Fry with Peaches, by Sue Smith, Prime Health Style
Serves 4 Prep time: 30 minutes INGREDIENTS Sauce ¼ cup low-sodium soy sauce or tamari 1 tablespoon rice vinegar 1 tablespoon pure maple syrup ¼ to ½ teaspoon red pepper…
Read MoreSeared Pork Chops with Cherry & Thyme pan sauce, by Genee Habansky of Herbaceous Catering
Serves 4 Ingredients: 4 one inch thick cut pork chops Salt and pepper Olive oil ¼ cup red wine 1 large shallot sliced 1 garlic clove minced 5 sprigs of…
Read MoreSpinach and Strawberry Salad with Feta, Red Onion and Toasted Almonds, by Lauren Braun Costello of It’s Lauren of Course!
This salad is a celebration of everything the Westport Farmer’s Market has to offer in June, from the verdant spinach leaves and vermilion strawberries to the artisanal goat cheese and…
Read MoreYoung Shoots Photography Contest at the Westport Farmers Market!
Aqua Faba and Vegan Green Goddess Dressing by Jennifer Balin, Sugar and Olives
Start with the Aqua Faba as this is the base for the Green Goddess Dressing. This may seem complicated, but it is really not! Please read the recipe closely before…
Read MoreWestport Farmers Market is opening on May 13!
Roasted Spring-Dug Carrots with Pistachio Dukkah and Crème Fraîche, by Lauren Braun Costello of It’s Lauren of Course!
This recipe can be made with regular, conventional orange carrots, but spring-dug rainbow carrots from the farmer’s market are a colorful celebration of time and place like no other. Seasoned…
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