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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 from the market. I love using baked OatMEAL Cups as the layers In this breakfast parfait because they’re packed with superfoods and fiber. Layering them…
Read MoreGrilled 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 of some salsa macha with figs to complement all the cheesy goodness with some spicy and smoky flavor. I like to use a combination…
Read MoreCullen 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 in the northeast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts…
Read MoreEnfrijoladas – 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 me of home…. Black beans are always available in a typical Mexican kitchen where they are usually cooked in a clay pot for hours, seasoned…
Read MoreEasy 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 of allspice ½ cup caramel bits 1 package oif empanada discs 1 egg lightly beaten Instructions Preheat oven to 425°F. Line cookie sheet with parchment…
Read MoreSeared 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…
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