Posts by westportmarket

For those who argue that farmers markets are too expensive, this dinner for 12 for our first Farmers to Veterans to Community dinner of 2020 at Homes for the Brave last week came in at a mere $87, with $66 going to our local farmers! A win for the female veterans, a win for our local farmers,…

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…

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…

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…

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…

Serves 4 INGREDIENTS: 2 tablespoons sesame oil, divided 2 medium garlic cloves, minced (about 2 teaspoons) One (1-inch) piece fresh ginger, peeled, minced (about 1 tablespoon) 1 large bunch dinosaur kale (about 1 pound), thick stems discarded and leaves roughly chopped (about 2 1/2 quarts) 1/2 cup rice wine Four (6- to 8-ounce) cod fillets…

Servings: 4 While juicy ripe tomatoes are on the wane, autumn provides an opportunity to experiment with firm green tomatoes. Don’t overlook these gems when you see them in the market. Once battered and fried, they’re a perfect canvas for arranging all sorts of cheeses, fresh figs and a swirl of balsamic glaze. Serve one…

Ingredients 1 pound lion’s mane mushrooms, de stemmed & cut into 1 inch pieces 3 tablespoons olive oil, divided tsp salt 2 ears corn, shucked ¼ red onion, small diced ¼ cup minced chives 1 tablespoon chopped parsley 2 tablespoon Greek yogurt 1 tsp of soy sauce 1 tsp Dijon 2 eggs, beaten juice of…