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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May Recipe Program by Elise Meyer

By westportmarket | May 3, 2015

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…

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Chocolate Chocolate Chip Cookies- Best Vegan Cookie Ever

By westportmarket | March 18, 2015

Ingredients 1 cup of organic expeller-pressed canola oil 1 1/4 cup coconut sugar 1/2 cup cocoa powder 1 tsp vanilla 2 Tbsp vanilla 1 3/4 cups gluten free flour (Bob’s Red Mill is great) 1 tsp baking powder 1 1/2 tsp xantham gum 1/4 cup flaxmeal 1 cup vegan chocolate chips Directions: Preheat over to…

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The End

By westportmarket | March 12, 2015

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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