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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 provide depth of flavor and alluring texture, while bell peppers from Ox Hollow Farm are the ideal seasonal accent. Puréeing the black beans—paired with a…
Read MoreRecipe Program – December by Herbaceous Catering Co
Buffalo cauliflower by Herbaceous Catering Once the weather starts turning cooler, it means that every Sunday is game day. Although my football knowledge is limited, my food spread knowledge is extensive. Game day snacks traditionally include items like cheese, sour cream or bacon. This recipe is great for it caters to our vegan clients. Its…
Read MoreRaus Coffee Blanket Drive
Hello WFMers, Hope you had a merry holiday season. 9 years ago, friends and I were giving out blankets. When we came across the first homeless man, sleeping against the side of a convenience store, we told him he was the lucky winner and had first pick of all the blankets. Picking out his blanket,…
Read MoreAutumn Apple Crisp by Elise Meyer
Serves 6-8 Fall means Apples, and Apples mean Apple Crisp. This Apple Crisp is the best I have ever tried; the addition of dried cherries makes it something a bit different. The variable here is the sweetness of the apples. If using sweeter apples, you might want to cut back on the sugar a bit,…
Read MoreRoasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me
Roasted Pear and Parsnip Salad with Spiced Glaze Serves 4 This wintry salad is the perfect seasonal starter. Natural sweetness is amped up by roasting both parsnips and pears and coating them in a simple and delicious glaze. This recipe was shared by Rachel Carr, vegan chef extraordinaire. The salad is vegan, gluten and dairy…
Read MorePlum Cocktail by Saugatuck Grain & Grape for Sept's FIO
The recipe for the plum cocktail: 2 oz Vodka 3/4 oz St. Germain 3/4 oz plum & rosemary syrup (recipe below) 1/5 oz lemon juice Shake and pour into a rocks glass and top with a little club soda Plum & rosemary syrup: 2 cups water 1 cup sugar 18 plums, peeled and chopped 4 sprigs…
Read MoreBar Sugo's Fiore di Zucca Modo Mio Recipe
Fiore di Zucca Modo Mio 8 ounces of Beltane Farm Fresh Goat Cheese 5 basil leaves chopped 20 zucchini flowers8 ounces of Whole milk Flour for drenching Salt Whip the beltane goat cheese and basil together in a food processor. Put into a piping bag and fill the zucchini flowers. Flour the flowers, then dip…
Read MoreMay Recipe Program by Elise Meyer #2
Contributed by: Elise Meyer www.MuchAdoAboutStuffing.com Rainbow Chard Strata Serves 6 This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature. In using any type of Chard, use the leaves as you would use spinach, and use the stems like asparagus. 1 teaspoon olive oil 1/2 sweet…
Read MoreMay Recipe Program by Elise Meyer
Contributed by: Elise Meyer www.MuchAdoAboutStuffing.com Minted Pea, Cucumber, and Baby Arugula Salad with Citrus Dressing Serves 4 Slice and arrange decoratively on a platter: 6 small cucumbers, cut into 1/4 inch slices 6 sprigs of mint, chopped roughly 2 cups baby arugula 2 cups of pea shoots raw walnut halves Drizzle with Citrus Vinaigrette: ¼…
Read MoreThe End
Ingredients: Riverbank canned of tomato sauce Beaver Brook ricotta cheese Fort Hill Farm garlic Fort Hill Farm spinach Flour City Pasta fettuccine Aradia Farm spicy sausage Connecticut Gourmet bread Directions: Cook sausage and drain grease Saute garlic and add to sausage Cook pasta Add spinach, cheese and tomato sauce to sausage Toss with pasta
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