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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