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…

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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…

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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,…

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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…

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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. …

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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…

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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…

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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…

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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.…

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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…

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