Avocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month

By westportmarket | October 2, 2015

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles Serves 4 Ingredients: 1 pint assorted cherry tomatoes, cut into halves or quarters, depending on size 3 limes, juiced 1-2 Fresno chile peppers, thinly sliced (you can use jalapeños as a substitute, just use less) extra-virgin olive oil kosher salt 1 loaf bread of preference (I…

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Calabrian Eggplant Fritters – October Recipe of the Month

By westportmarket | October 2, 2015

Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs, slightly beaten 1/2 cup bread crumbs 3 tablespoons extra-virgin olive oil 1/4 cup basil, cut into fine ribbons (chiffonade) kosher salt red pepper flakes, to…

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Butternut Squash, Chard & Barley Recipe by Elise Meyer

By westportmarket | August 31, 2015

Butternut Squash, Chard & Barley Recipe “Risotto Style” Serves 4-6 This delicious autumn dish is a crowd pleaser, and the leftovers are fabulous for lunchboxes. Ingredients: • 4 tablespoons olive oil • 1 large butternut squash, peeled, seeded and cut into chunks (pierce with a knife and bake for 15 minutes to make it easier)…

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French Apple Cake by Elise Meyer – September Recipe Program

By westportmarket | August 31, 2015

French Apple Cake Serves 4-6 When we were in France, there was a simple little apple cake at our local patisserie; this is a good rendition of it. It is a wonderful addition to any fall table. Ingredients: * 3/4 cup flour * 3/4 teaspoon baking powder * 1/2 teaspoon cinnamon * pinch salt *…

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b.good's Sal Bacado Burger Recipe

By westportmarket | August 18, 2015

b.good’s Sal Bacado Burger Serves 4   For the salsa 1 ear sweet corn, shucked and grilled 1 Roma tomato, finely diced (about 1/2 cup) ¼ red onion, finely diced (about ¼ cup) ½ jalapeno, seeded and chopped (about 2 Tbs.) 2 Tbs. chopped fresh cilantro Kosher salt Juice of 1 lime (about 2 Tbs.)…

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Summer Fork It Over with Jamie Cooper Country Estate

By westportmarket | August 3, 2015

Fork It Over Country Estate Style by Jamie Cooper passed hors d’oeuvres] Beltane Goat Cheese Toast, Marinated Tomatoes Scallops with Corn & Zucchini Relish Chuck-Eye Reuben, Ramp Saurkraut Mascarpone-Parm Polenta, Sausage, Blueberries & Thyme [first] Cucumber & Pickled Vegetable Salad, Buttermilk Dressing [second] Zucchini stuffed with Vegetables & Point Reyes Bay Blue, Fresh Tomato Sauc…

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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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