Creamy Blended Corn Soup Minus the Dairy by Liz Rueven

By westportmarket | August 3, 2018

Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free soup. Have a pile of cobs but not ready to make soup? Freeze them and make stock when you’re ready. Use the stock for corn…

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Zucchini Parmesan Crisps by Liz Rueven

By westportmarket | August 3, 2018

When zucchini is over-running your garden and the farmers’ markets, consider these crunchy snacks that will hook everyone at your next summer gathering. They are great as backyard munchies or an easy side dish. Prep time: 15 minutes, plus 25-35 minutes to bake Servings: 4 as a snack Ingredients • 2 medium zucchini, washed and…

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Blackberry Arugula Salad with Lemon Vinaigrette by Sue Smith

By westportmarket | July 3, 2018

This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day. Prep time: 10 minutes Servings: 2-4 Ingredients Salad • 8 cups arugula or mixed greens • 4 ounces mild sheep or goat feta cheese, crumbled • 1…

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Cucumber-Basil Smoothie by Sue Smith

By westportmarket | July 3, 2018

Prep time: 5 minutes Serves 2 Ingredients • 1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks • ¾ cup plain yogurt • 6 basil leaves, plus extra sprigs for garnish • 1 tablespoon honey • 2 tablespoons lime juice • 2 – 4 tablespoons spring or filtered water (determined by size and…

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Strawberry-Rose Petal Ice Cream by Phoebe Cole-Smith

By westportmarket | June 20, 2018

The perfect ice cream when strawberries are in season, plus my addition of rose petals for a fragrant note (adapted from Lindsey Shere’s Chez Panisse Desserts). Yield: one generous quart Ingredients • 1 ½ cups heavy cream • ¾ cup sugar • 3 pastured egg yolks • 1 ½ pint baskets strawberries • 3 small…

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Radish Salad with Radish Top Salsa Verde and Crumbled Chevre by Phoebe Cole-Smith

By westportmarket | June 20, 2018

Prep time: 25 minutes Serves 4 Ingredients For the radish top salsa verde: • fresh green radish tops from 4-5 bunches radishes • 1 bunch Italian parsley, leaves picked, stems reserved for another use • 1 small bunch chives with blossoms, snipped into 1-inch lengths (4-6 blossoms set aside for salad) • a small handful…

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Escarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace

By westportmarket | May 21, 2018

Prep time:  50 minutes, plus 40 minutes cooking time Serves 8 Ingredients 1 tablespoon extra-virgin olive oil 1 pound cremini mushrooms, trimmed and sliced 7 cloves garlic, diced kosher salt and ground black pepper 1 large bunch kale (stems and center ribs removed, roughly chopped) 1 large head escarole (trimmed and roughly chopped) 2 cans…

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Rustic Fish Soup by Phoebe Cole-Smith

By westportmarket | February 2, 2018

Prep time:  30 minutes Serves 6 Ingredients olive oil, enough to cover bottom of pan 2 small onions, peeled and chopped 4-6 cloves garlic, peeled and chopped 1-2 big pinches saffron 1 teaspoon hot pepper flakes, or 1 hot red chile (cayenne or de arbol), seeded and chopped small handful flat leaf parsley, chopped 2-3…

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Celery-Celery Root Soup by Phoebe Cole-Smith

By westportmarket | February 2, 2018

Prep time:  45 minutes Serves 4-6 Ingredients 1/3 cup olive oil 2 small leeks, white part only, coarsely chopped 2 stalks celery, coarsely chopped, leaves reserved for garnish 2 cloves garlic, peeled and thinly sliced 3 cups peeled, coarsely chopped celery root 3 cups homemade chicken or vegetable stock salt and freshly ground black pepper…

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Sweet Potato and Ginger Bisque by Cecily Gans

By westportmarket | January 27, 2018

Prep time:  40 minutes Serves 4-6 Ingredients 2 tablespoons avocado or grapeseed oil 1 large sweet onion, large dice 1½ lbs. peeled raw sweet potatoes, 1”chunks 1 tablespoon coconut oil 1 teaspoon agave 2 garlic cloves, thickly sliced 2 teaspoons fresh ginger, peeled, chopped 1 pinch ground nutmeg 1 pinch cayenne pepper 3-4 cups vegetable…

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