Tempeh Sloppy Jennas by Chef Jenna McPartland

By westportmarket | May 9, 2019

This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s fermented, it’s great for gut health. Loaded with veggies, smothered in tasty sauce, and served on a bun, this is a must-try weeknight dinner that’s…

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Red Chilaquiles in a Roasted Tomato and Guajillo Pepper Sauce, by Lorenza Arnal

By westportmarket | April 1, 2019

Chilaquiles are a quintessential Mexican breakfast, usually served after long parties to take care of hangovers. Like enchiladas, they originated as a way to repurpose tortillas. The tortillas are fried and cut into triangles or squares, and are covered in sauce, melted cheese and a variety or toppings such as chicken, meat, eggs, crema, avocado…

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March FVC Program Recipe: Mise en Place, by Dave Lowrie

By westportmarket | March 14, 2019

TRY AND HAVE ALL INGREDIENTS CUT AND PREPARED BEFORE COOKING SINCE THINGS COOK FAST! THIS IS CLASSICALLY KNOWN AS “MISE EN PLACE” (French for, “everything ready and in place”) PS: WASH HANDS OFTEN!! Amuse Bouche (French for appetizer, or “happy mouth”) Smoked mussels with horseradish mayo 8 – 10 oz smoked mussels (Canned are fine…

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Roasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me

By westportmarket | March 1, 2019

Roasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me Ingredients: 2 C. Diced and Peeled Sweet Potatoes1-2 Tbs. Olive OilKosher Salt3 Tbs. White or Yellow Miso Paste3 Tbs. Tehini1 Tbs. Lemon Juice3/4 C. Water Directions: Preheat the oven to 400 degrees.Place diced sweet potatoes in a single layer on a…

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MAPLE-PARSNIP COFFEE CAKE W/ NUTTY OAT TOPPING & MAPLE GLAZE by Phoebe Cole-Smith

By westportmarket | January 29, 2019

MAPLE-PARSNIP COFFEE CAKE WITH NUTTY OAT TOPPING AND MAPLE GLAZE Phoebe Cole-Smith of DIRT ROAD FARM serves 8-10 FOR THE CAKE: 1 3/4 cups all purpose organic (I use Farmer Ground) or gluten-free organic 1-to-1 flour (I use Arrowhead Mills Heritage Blend) 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2…

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Recipe Program – December by Herbaceous Catering Co

By westportmarket | December 3, 2018

Buffalo cauliflower by Herbaceous Catering Once the weather starts turning cooler, it means that every Sunday is game day. Although my football knowledge is limited, my food spread knowledge is extensive. Game day snacks traditionally include items like cheese, sour cream or bacon. This recipe is great for it caters to our vegan clients. Its…

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Chef at the Market Cooking Competition by Franciska Farkas Films

By westportmarket | September 24, 2018

Click this link to watch https://app.frame.io/presentations/65fac9f5-717f-4c8d-95f6-1062ca21e585

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Butternut Squash “Alfredo” with Crispy Proscuitto by Herbaceous Catering & Co

By westportmarket | September 24, 2018

Butternut Squash “Alfredo” with Crispy Proscuitto Ingredients 1. 3/4 cup heavy cream 2. 2 tablespoons of butter 3. 1 pound of butternut squash, medium dice 4. 5 sprigs of thyme, tied together with kitchen twine 5. 1 pound fresh pasta (preferably fettuccine) 6. 3/4 cup freshly grated Parmesan, divided 7. Salt and pepper 8. 6…

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ROASTED RUTBAGA HUMMUS by AMG Catering

By westportmarket | September 24, 2018

ROASTED RUTABEGA HUMMUS (2 cups) Ingredients o 3 medium rutabagas, peeled o 4 garlic cloves, peeled o 1 – 540 mL can chickpeas, drained and rinsed o 4 ice cubes o juice of 1/2 lemon o 2 Tablespoons tahini o 3/4 teaspoons salt o 2 tablespoon extra virgin olive oil Instructions 1. Preheat oven to…

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Turnip Leafy Green & Potato Saute by AMG Catering

By westportmarket | September 24, 2018

TURNIP, LEAFY GREENS AND POTATO SAUTE Donated by AMG Catering & Events INGREDIENTS 1. 1/2 pound baby turnips with greens attached 2. 1/2 pound small red potatoes 3. 1 teaspoon kosher salt 4. 1 teaspoon thyme fresh chopped 5. 1 shallot thinly sliced 6. 1 teaspoon butter divided 7. 1 tablespoon olive oil divided 8.…

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