Summer Fork It Over with Matt Storch Riverside

By westportmarket | August 3, 2015

Fork It Over Sunday Dinner by Chef Matt Storch Passed Appetizers: Patti & Al’s Caponata with Beltane Cheese & Wave Hill Bread Ricotta Stuffed Squash Flowers with Truffle Aioli Charred Octopus with Citrus Butter & Chives Bufala en Carrozza with Balsamic Soaked Cherry Tomatoes Gorgonzola Stuffed Figs, Melon & American Prosciutto Dinner: Soft Eggs on Toasted…

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August Recipe Program by Karla Sorrentino

By westportmarket | August 3, 2015

Vegan Farro, Garbanzo and Cucumber Salad with Tomatoes & Herbs Serves 4 Ingredients: • 2 small cucumbers, seeded and small diced • 1 1/2 cups assorted cherry tomatoes, cut in halves or quarters • 1/2 jalapeño, seeded and finely chopped • 1 bunch radishes, diced • 4 limes, juiced • 1/3 cup extra-virgin olive oil,…

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August Recipe Program by Karla Sorrentino TOMBET

By westportmarket | August 3, 2015

Tombet Serves 4-6 Ingredients: • 1 lb. potatoes, peeled and sliced • 3/4 lb. zucchini, unpeeled and sliced • 3/4 lb. yellow squash, unpeeled and sliced • 1 lb. eggplant, unpeeled and sliced • 1 1/2 lbs. large tomatoes, whole • 1 lb. bell peppers, medium diced • 3 cloves garlic, minced • kosher salt…

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Beet, Rice, and Goat Cheese Burgers by Sue Smith

By westportmarket | June 29, 2015

Beet, Rice, and Goat Cheese Burgers –  Featured July Recipe Program Serves 6 These burgers taste even better after they sit for a day in the refrigerator.  Make them ahead for quick meals during the week and reheat in a medium oven or a skillet.     Ingredients: 2 cups cooked brown rice 1 cup…

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Purslane Salad with Cherries and Feta by Sue Smith

By westportmarket | June 29, 2015

Purslane Salad with Cherries and Feta Serves 4 Purslane is nutrient-dense, with lots of omega-3s.  The olives are optional, but their saltiness plays well with the sweetness of the cherries.  This salad can be assembled and refrigerated for several hours before tossing with the dressing.      Ingredients: 1 generous bunch purslane, thick stems cut…

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Bar Sugo's Fiore di Zucca Modo Mio Recipe

By westportmarket | June 22, 2015

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…

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Grilled Scallion, Herb & Goat Cheese Vinaigrette by Chef Gans

By westportmarket | May 19, 2015

Grilled Scallion, Herb & Goat Cheese Vinaigrette 2 cups soft goat cheese 1 cup buttermilk, homemade or store bought 2 tablespoons apple cider vinegar ¼ cup chopped (grilled to a light char) scallions ¼ cup chopped flat leaf Italian parsley leaves 1 Tbsp chopped fresh dill leaves 1 Tbsp minced fresh shallot 2 tsp chopped…

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Pasta Caprese Confetti by Liz Rueven

By westportmarket | May 17, 2015

Pasta Caprese Confetti Serves 6-8  Dairy (easily veganized by leaving off the cheese).  This basic pasta salad shines with farm-fresh, sun-ripened tomatoes and local cheese.  Add whichever herbs are available at the market.  To keep this pasta salad even more local, buy your pasta at the farmers’ market! Ingredients   – 1 10 oz. box…

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Moroccan Carrot Salad by Liz Rueven

By westportmarket | May 17, 2015

Moroccan Carrot Salad by Liz Rueven Serves 4 This salad is vegan, pareve (non-dairy) and raw. Use farm-fresh carrots for the most delicious flavors in this healthy and addictive salad. If you can find sunny yellow and bright fuchsia carrots in addition to the more expected orange, it’s even more beautiful. Feel free to play with…

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May Recipe Program by Elise Meyer #2

By westportmarket | May 3, 2015

 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…

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