Recipe
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…
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 MoreAqua 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 MoreRoasted 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…
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