Posts by westportmarket
Westport 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…
Read MorePizza Bianca (white pizza) with mushrooms, bacon and two cheeses by Phoebe Cole-Smith from Dirt Road Farm
Makes 3 medium pizzas I have been making this dough for so long, I do not even remember where it came from. It has been my kids’ favorite since they…
Read MoreAMG “COTTAGE PIE” with PARSNIP CRUST by Alison Milwe Grace, AMG Catering
Serves 4 1 rutabaga, peeled and diced 1 large yellow onion, peeled and diced small 1 large carrot, peeled and diced small 2 stalks celery, diced small 2 cloves…
Read MoreButternut Squash “Alfredo” with Crispy Proscuitto by Genee Habansky, Herbaceous Catering
Ingredients 3/4 cup heavy cream 2 tablespoons of butter 1 pound of butternut squash, medium dice 5 sprigs of thyme, tied together with kitchen twine 1 pound fresh pasta (preferably…
Read MoreFarmgal Fixins’ Spaghetti Squash, by Patti Popp, Sport Hill Farms
Ingredients: 1 squash 1 chopped tomato 3/4 cup of feta cheese 1 tbsp oregano 1/2 lemon juiced 1 tbsp butter salt and pepper Preheat the oven to 350 degrees. Cut…
Read MoreCavatappi with Carrot Pesto and Lemon Arugula by Sue Smith, Prime Health Style
Serves 4 Prep time: 30 minutes Cavatappi is the Italian word for corkscrew, hence the name of this spiral-shaped, macaroni-like pasta. It’s ideal for use with a thick sauce, here…
Read MoreSummer Quinoa Salad with Peaches and Minty Lime Dressing, by Liz Rueven, Kosher like Me
Gluten free, vegan, kosher Serves 8 When peaches hit the summer market in CT there are plenty of reasons to celebrate. I love everything about them: their seductive fruity fragrance,…
Read MoreSpring Vegetable Chicken Fricassee, by Genee Habansky of Herbaceous Catering
4 bone in chicken thighs 1 cup flour 2 tsp salt, divided 2 tablespoons butter, divided ¼ cup sherry 1 leek, light green & white parts only, sliced 2 carrots…
Read MoreShitake Parmesan Sliders, by Lauren Braun Costello, from It’s Lauren of Course!
Even the most devoted meat eaters cannot deny the deliciousness of this “Meatless Monday” recipe. Shiitake mushrooms are the best fungi choice to make a crumb-coated base for tomato sauce,…
Read More