Our Recipes
Recipes
Jamaican Oxtail Stew by Jaime Randle of Coco Bred
Coco Bred is a Brooklyn restaurant run by a Jamaican-born, New York-raised team using old recipes to tell a new story about Jamaican cuisine. Join Jaime Randle of Coco Bred as she...
Jamaican Oxtail Stew by Jaime Randle of Coco Bred
Coco Bred is a Brooklyn restaurant run by a Jamaican-born, New York-raised team using old recipes to tell a new story about Jamaican cuisine. Join Jaime Randle of Coco Bred as she...
Roasted Delicata Squash with Baby Ginger by Liz Rueven
Delicata squash has lots going for it. Its manageable size, striped orange and green rind, and easily scooped seeds directs home cooks to easy sheet pan preparations. It’s so delicate...
Roasted Delicata Squash with Baby Ginger by Liz Rueven
Delicata squash has lots going for it. Its manageable size, striped orange and green rind, and easily scooped seeds directs home cooks to easy sheet pan preparations. It’s so delicate...
Calf & Clover Creamery Ricotta Cheese Gnocchi by Bar Rosina’s of Greenwich
INGREDIENTS 375g of C&CC Ricotta cheese from The Westport Farmers Market 125g of Ox Hollow Farm chicken egg Yolks 50g of Grated Parmigiano Reggiano 235g of " 00 " Flour,...
Calf & Clover Creamery Ricotta Cheese Gnocchi by Bar Rosina’s of Greenwich
INGREDIENTS 375g of C&CC Ricotta cheese from The Westport Farmers Market 125g of Ox Hollow Farm chicken egg Yolks 50g of Grated Parmigiano Reggiano 235g of " 00 " Flour,...
Chicken, Basil and Feta Burgers with Tzaziki, by Samantha Yanks of The Connecticut Edit
This Chicken, Basil and Feta Burger recipe by Samantha Yanks of The Connecticut Edit is a fresh change from traditional beef burgers and is best when made with seasonal ingredients,...
Chicken, Basil and Feta Burgers with Tzaziki, by Samantha Yanks of The Connecticut Edit
This Chicken, Basil and Feta Burger recipe by Samantha Yanks of The Connecticut Edit is a fresh change from traditional beef burgers and is best when made with seasonal ingredients,...
Trout w/ Corn Milk, Summer Vegetable Succotash & Garlic Scapes by by Katie McKeown
INGREDIENTS Ideal Fish Trout 1/2 Cup Heavy Cream 4 Corn on Cob 6 Baby Tomatoes- Small Diced 6 Shishito Peppers- Roasted Or Blistered 1 Handful Green Beans (I Used Mardi...
Trout w/ Corn Milk, Summer Vegetable Succotash & Garlic Scapes by by Katie McKeown
INGREDIENTS Ideal Fish Trout 1/2 Cup Heavy Cream 4 Corn on Cob 6 Baby Tomatoes- Small Diced 6 Shishito Peppers- Roasted Or Blistered 1 Handful Green Beans (I Used Mardi...
Grilled Blue Oyster Mushrooms, by Emily Mingrone of Tavern on State, Provisions on State, and Fair Haven Oyster Company
Perfect for summertime grilling!
Grilled Blue Oyster Mushrooms, by Emily Mingrone of Tavern on State, Provisions on State, and Fair Haven Oyster Company
Perfect for summertime grilling!
Ribollita by Julia Dzafic from Lemonstripes
“I fell in love with Ribollita while studying abroad in Florence. My host mother would make it for me once a week! It’s a hearty and nutritious staple of the...
Ribollita by Julia Dzafic from Lemonstripes
“I fell in love with Ribollita while studying abroad in Florence. My host mother would make it for me once a week! It’s a hearty and nutritious staple of the...
Ox Hollow Farm Chicken Sandwich, by Clark Neugold of Marygold's on Main, Good Old Days Pizza and Foundry Kitchen & Tavern
Ox Hollow Farm Chicken Sandwich on Wave Hill Breads Three Cheese Demi Baguette with garlic mustard slaw and a side of brown butter spaghetti squash.
Ox Hollow Farm Chicken Sandwich, by Clark Neugold of Marygold's on Main, Good Old Days Pizza and Foundry Kitchen & Tavern
Ox Hollow Farm Chicken Sandwich on Wave Hill Breads Three Cheese Demi Baguette with garlic mustard slaw and a side of brown butter spaghetti squash.
Reuben Croquettes, by Tyler Hodge of Hoodoo Brown BBQ
INGREDIENTSFilling: 450g Swiss cheese 450g pastrami 125g kraut 10g course ground coriander 60g yellow mustard 500ml Bechamel 2 c whole milk 4g nutmeg 65g flour 65g cubed butter 2qts Beef...
Reuben Croquettes, by Tyler Hodge of Hoodoo Brown BBQ
INGREDIENTSFilling: 450g Swiss cheese 450g pastrami 125g kraut 10g course ground coriander 60g yellow mustard 500ml Bechamel 2 c whole milk 4g nutmeg 65g flour 65g cubed butter 2qts Beef...
Tagliatelle with Harissa and Roasted Seacoast Maitake Mushrooms, by Jason Epstein
INGREDIENTS 2 lbs of Seacoast Maitake Mushrooms broken into small florets 4 Tbsp Olive Oil (EVOO) 1 lbs of Pastaficio fresh Tagliatelle 1 cup of crisp dry white wine 1...
Tagliatelle with Harissa and Roasted Seacoast Maitake Mushrooms, by Jason Epstein
INGREDIENTS 2 lbs of Seacoast Maitake Mushrooms broken into small florets 4 Tbsp Olive Oil (EVOO) 1 lbs of Pastaficio fresh Tagliatelle 1 cup of crisp dry white wine 1...
Kombucha Cocktail, by Adrian Hurtado of Taco Guy
By Adrian Hurtado of Taco Guy, Celebrity Guests Stephanie Webster of CTbites and TV Host and Mets PA Announcer Marysol Castro This “local” cocktail (with a lovely cheese platter side)...
Kombucha Cocktail, by Adrian Hurtado of Taco Guy
By Adrian Hurtado of Taco Guy, Celebrity Guests Stephanie Webster of CTbites and TV Host and Mets PA Announcer Marysol Castro This “local” cocktail (with a lovely cheese platter side)...
Late Summer Corn Zucchini Chowder by Chef Alison Milwe Grace, AMG Catering and Events
There’s nothing that says the end of summer more than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble,...
Late Summer Corn Zucchini Chowder by Chef Alison Milwe Grace, AMG Catering and Events
There’s nothing that says the end of summer more than the end of Sweet Corn season. It’s a sad day when the abundance of corn withers away to a dribble,...
Smoked Bronzino with Corn, by Ideal Fish
INGREDIENTS, serves 2 • 2 Ideal Fish smoked branzino filets• 1 Corn on the Cob from Fort Hill Farm• 1 ½ Grape Tomato from Fort Hill Farms• 1/4 Cup Spanish...
Smoked Bronzino with Corn, by Ideal Fish
INGREDIENTS, serves 2 • 2 Ideal Fish smoked branzino filets• 1 Corn on the Cob from Fort Hill Farm• 1 ½ Grape Tomato from Fort Hill Farms• 1/4 Cup Spanish...
Frisée Salad With Warm Bacon Vinaigrette by Molly Boaz, contributed by Two Guys from Woodbridge
Ingredients for 2 servings: ¼ baguette from Wavehill Bread 6 oz. thick-cut bacon (about 6 slices) 1 large shallot from Fort Hill Farm ½ small bunch chives 8 cups frisée (about...
Frisée Salad With Warm Bacon Vinaigrette by Molly Boaz, contributed by Two Guys from Woodbridge
Ingredients for 2 servings: ¼ baguette from Wavehill Bread 6 oz. thick-cut bacon (about 6 slices) 1 large shallot from Fort Hill Farm ½ small bunch chives 8 cups frisée (about...
Arugula Pesto with Shrimp, by Alison Milwe Grace of AMG Catering Company
Ingredients ARUGULA WALNUT PESTO 1 garlic clove 1/2 cup walnut halves and pieces1/2 cup grated parmesan cheese3 big handfuls arugula (3 to 5 ounces) 1 cup loosely packed basil leaves1/2...
Arugula Pesto with Shrimp, by Alison Milwe Grace of AMG Catering Company
Ingredients ARUGULA WALNUT PESTO 1 garlic clove 1/2 cup walnut halves and pieces1/2 cup grated parmesan cheese3 big handfuls arugula (3 to 5 ounces) 1 cup loosely packed basil leaves1/2...
Naturally Leavened Focaccia with Farm Fresh Ingredients, by Pierluigi, Fatto a Mano
Ingredients:•1 plain round focaccia (Fatto a Mano)•1 large oyster mushroom from Seacoast Mushrooms.•1 shallot (chopped or shaved) from Riverbank Farm•1 block of pleasant cow cheese from Sankow’s Beaver Brook Farm•1...
Naturally Leavened Focaccia with Farm Fresh Ingredients, by Pierluigi, Fatto a Mano
Ingredients:•1 plain round focaccia (Fatto a Mano)•1 large oyster mushroom from Seacoast Mushrooms.•1 shallot (chopped or shaved) from Riverbank Farm•1 block of pleasant cow cheese from Sankow’s Beaver Brook Farm•1...
Chicken, Butternut and Kale Stew, by Sankow Farm
4 oz EVOO or Rendered Chicken Fat 1 Diced Spanish Onion 2 Tbsp chopped garlic 1- 3lb Beaver Brook Farm Natural Chicken (Either cut into 8-10 pieces or cut into...
Chicken, Butternut and Kale Stew, by Sankow Farm
4 oz EVOO or Rendered Chicken Fat 1 Diced Spanish Onion 2 Tbsp chopped garlic 1- 3lb Beaver Brook Farm Natural Chicken (Either cut into 8-10 pieces or cut into...
Branzino with Pesto, by Ideal Fish
his is a quick and delicious recipe from Ideal Fish that is nutritious and bursting with flavor! INGREDIENTS • 1 Ideal Fish Branzino Filet• Olive Oil from Kantoulis Farm •...
Branzino with Pesto, by Ideal Fish
his is a quick and delicious recipe from Ideal Fish that is nutritious and bursting with flavor! INGREDIENTS • 1 Ideal Fish Branzino Filet• Olive Oil from Kantoulis Farm •...
Fudgy Sweet Potato Brownies, Riverbank Farm
This recipe was adapted from the Minimalist Baker using Riverbank Farm Organic Sweet Potatoes- The result was a super chocolatey brownie that is naturally sweet and much healthier than your...
Fudgy Sweet Potato Brownies, Riverbank Farm
This recipe was adapted from the Minimalist Baker using Riverbank Farm Organic Sweet Potatoes- The result was a super chocolatey brownie that is naturally sweet and much healthier than your...
Rosemary Flatbread by Jennifer Balin, Badass Bagels
3 cups semolina flour3 cups all-purpose flour2 t kosher salt3 t fresh rosemary, rough chopped almost 2 cups of water1/2 cup extra virgin olive oilextra virgin olive oil for drizzling...
Rosemary Flatbread by Jennifer Balin, Badass Bagels
3 cups semolina flour3 cups all-purpose flour2 t kosher salt3 t fresh rosemary, rough chopped almost 2 cups of water1/2 cup extra virgin olive oilextra virgin olive oil for drizzling...
Heirloom Tomato Gazpacho with Poblano Peppers, by Whitney Flood of Farmers and Cooks
4 Large Heirloom Tomatoes2 Medium Cucumber about 5” long 1 Large Poblano Chile3 Cloves Garlic1⁄2 Bunch Basil1⁄4 cup Organic Extra Virgin Olive oil 2 Tbsp Sherry Vinegar2 tsp Salt In a large...
Heirloom Tomato Gazpacho with Poblano Peppers, by Whitney Flood of Farmers and Cooks
4 Large Heirloom Tomatoes2 Medium Cucumber about 5” long 1 Large Poblano Chile3 Cloves Garlic1⁄2 Bunch Basil1⁄4 cup Organic Extra Virgin Olive oil 2 Tbsp Sherry Vinegar2 tsp Salt In a large...
Horiatiki Salata (Villager’s Salad), by Demetra Kontoulis, of Kontoulis Family Olive Oil
This classic Greek Salad maintains the Mediterranean tradition of fresh vegetables, herbs, Kalamata olives, and a generous amount of Kontoulis Family Olive Oil. Perfect for lunch or served as a side dish. Serves 4...
Horiatiki Salata (Villager’s Salad), by Demetra Kontoulis, of Kontoulis Family Olive Oil
This classic Greek Salad maintains the Mediterranean tradition of fresh vegetables, herbs, Kalamata olives, and a generous amount of Kontoulis Family Olive Oil. Perfect for lunch or served as a side dish. Serves 4...
Blueberry BBQ Sauce, by Genee Habansky of Herbaceous Catering
1/2 cup of brown sugar 1 cup of pureed tomatoes from Riverbank Farm 1/4 cup of balsamic Vinegar 1/4 cup of red wine vinegar 1 small onion, diced, from Riverbank...
Blueberry BBQ Sauce, by Genee Habansky of Herbaceous Catering
1/2 cup of brown sugar 1 cup of pureed tomatoes from Riverbank Farm 1/4 cup of balsamic Vinegar 1/4 cup of red wine vinegar 1 small onion, diced, from Riverbank...
Cauliflower, Bacon and Cayenne Honey Pizza, by the Bee Love Project
INGREDIENTS: Whole Foods, or your favorite store, Cauliflower Pizza Crust 1/2 cup cold pressed olive oil 3 tbsp fresh minced garlic 1 cup mozzarella/provolone cheese blend, shredded or grated 1...
Cauliflower, Bacon and Cayenne Honey Pizza, by the Bee Love Project
INGREDIENTS: Whole Foods, or your favorite store, Cauliflower Pizza Crust 1/2 cup cold pressed olive oil 3 tbsp fresh minced garlic 1 cup mozzarella/provolone cheese blend, shredded or grated 1...
Market Greens Dal by Robin Van Riper, EHSTO
This red lentil dal is quick and simple to make at home. It’s a comforting, flavorful weeknight meal that can be altered to your preferences or what is on hand...
Market Greens Dal by Robin Van Riper, EHSTO
This red lentil dal is quick and simple to make at home. It’s a comforting, flavorful weeknight meal that can be altered to your preferences or what is on hand...
OatMEAL Cup Parfait Recipe, by Ilana Eck of Stylish Spoon: a gluten-free, dairy-free, soy-free bakery
Level up your breakfast with a delicious and healthy yogurt parfait! A parfait is only as good as the ingredients you use, and this one is made with some favorites...
OatMEAL Cup Parfait Recipe, by Ilana Eck of Stylish Spoon: a gluten-free, dairy-free, soy-free bakery
Level up your breakfast with a delicious and healthy yogurt parfait! A parfait is only as good as the ingredients you use, and this one is made with some favorites...
Grilled Cheese Sandwich with Salsa Macha with Figs
By Lorenza Arnal of Alma Mexican Foods There is nothing more comforting than a crispy and gooey grilled cheese sandwich. You can make this even more interesting with the addition...
Grilled Cheese Sandwich with Salsa Macha with Figs
By Lorenza Arnal of Alma Mexican Foods There is nothing more comforting than a crispy and gooey grilled cheese sandwich. You can make this even more interesting with the addition...
Cullen Skink: Scottish Smoked Haddock Chowder, by Cecily Gans, The Main Course Catering and FSC Chef
Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town...
Cullen Skink: Scottish Smoked Haddock Chowder, by Cecily Gans, The Main Course Catering and FSC Chef
Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town...
Enfrijoladas – Quesadillas in Black Bean Sauce, by Lorenza Arnal, Alma Mexican Foods
This is one of the most comforting dishes for Mexicans. I grew up eating this dish very single weekend for breakfast. It is nutritious and filling and it really reminds...
Enfrijoladas – Quesadillas in Black Bean Sauce, by Lorenza Arnal, Alma Mexican Foods
This is one of the most comforting dishes for Mexicans. I grew up eating this dish very single weekend for breakfast. It is nutritious and filling and it really reminds...
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...
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...
Gluten 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...
Gluten 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...
Seared 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...
Seared 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...
Spicy 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...
Spicy 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...
Seared 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...
Seared 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...
Spinach 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...
Spinach 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...
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...
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...
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...
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...
Pizza 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...
Pizza 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...
AMG “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...
AMG “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...
Butternut 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...
Butternut 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...