Arugula Pesto with Shrimp, by Alison Milwe Grace of AMG Catering Company

By westportmarket | April 20, 2023

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 cup extra virgin olive oil, plus more as needed to thin out the pesto Salt, to taste LEMON GARLIC SHRIMP PASTA3/4 pound/12 ounces linguine (or…

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Naturally Leavened Focaccia with Farm Fresh Ingredients, by Pierluigi, Fatto a Mano

By westportmarket | March 24, 2023

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 package smoked uncured bacon from Ox Hollow Farm•bunch of fresh parsley. Procedure:-Pre-heat your oven to 350°F.-Cook the bacon to desired texture. We suggest crispy so…

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Chicken, Butternut and Kale Stew, by Sankow Farm

By westportmarket | February 13, 2023

Ingredients: 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 1″ dice) 2 1″ diced Butternut Squash 1 bunch Kale, large dice (rib removed) 3 cups diced tomatoes 6 cups chicken broth 4 oz…

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Branzino with Pesto, by Ideal Fish

By westportmarket | January 24, 2023

This 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 • Basil• Parmesan Cheese• Pine Nuts• Salt, To Taste• Lemon• Lime DIRECTIONS Note: You can also toast pine nuts in a pan without any oil or…

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Fudgy Sweet Potato Brownies, Riverbank Farm

By westportmarket | December 17, 2022

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 average brownie. I can’t wait to try it! They are vegan and gluten free! Makes 12 brownies 1/3 cup of sweet potato puree (instruction will…

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Rosemary Flatbread by Jennifer Balin, Badass Bagels

By westportmarket | November 29, 2022

INGREDIENTS 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 salt for sprinkling Method: Preheat your oven to 450°f, and place a pizza stone on the very bottom of the oven floor (you can…

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Heirloom Tomato Gazpacho with Poblano Peppers, by Whitney Flood of Farmers and Cooks

By westportmarket | October 26, 2022

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 Steel bowl add the following;Core and Quarter Tomatoes into wedges, peel 1⁄2 cucumber (every other stroke so it looks striped) and cut to 1” pieces, Seed the…

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Horiatiki Salata (Villager’s Salad), by Demetra Kontoulis, of Kontoulis Family Olive Oil

By westportmarket | August 24, 2022

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 to 6. Preparation time: 1/2 hour  1/2 cup Kontoulis Family Olive Oil3 to 4 firm vine-ripened farmer’s market tomatoes 1 red or white onion, peeled1 small cucumber,…

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Blueberry BBQ Sauce, by Genee Habansky of Herbaceous Catering

By westportmarket | July 25, 2022

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 Farm I tablespoon of coffee from ISLE coffee 1 tablespoon of smoked paprika 1 cup of dark beer from New Park Brewery 1 tsp of…

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Cauliflower, Bacon and Cayenne Honey Pizza, by the Bee Love Project

By westportmarket | June 22, 2022

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 cup caramelized onion 2 slices cooked bacon, crumbled 4 Oz The Bee Love Project Cayenne Pepper Creamed Honey COOKING INSTRUCTIONS: Preheat oven to 425 degrees.…

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