Heirloom Tomato Gazpacho with Poblano Peppers, by Whitney Flood of Farmers and Cooks

By westportmarket | October 26, 2022

4 Large Heirloom Tomatoes2 Medium Cucumber about 5” long 1 Large Poblano Chile3 Cloves Garlic1⁄2 Bunch Basil1⁄4 cup Organic Extra Virgin Olive oil 2 Tbsp Sherry Vinegar2 tsp Salt In a large Steel bowl add the following;Core and Quarter Tomatoes into wedges, peel 1⁄2 cucumber (every other stroke so it looks striped) and cut to 1” pieces, Seed the…

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Horiatiki Salata (Villager’s Salad), by Demetra Kontoulis, of Kontoulis Family Olive Oil

By westportmarket | August 24, 2022

This classic Greek Salad maintains the Mediterranean tradition of fresh vegetables, herbs, Kalamata olives, and a generous amount of Kontoulis Family Olive Oil. Perfect for lunch or served as a side dish. Serves 4 to 6. Preparation time: 1/2 hour  1/2 cup Kontoulis Family Olive Oil3 to 4 firm vine-ripened farmer’s market tomatoes 1 red or white onion, peeled1 small cucumber,…

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Blueberry BBQ Sauce, by Genee Habansky of Herbaceous Catering

By westportmarket | July 25, 2022

1/2 cup of brown sugar 1 cup of pureed tomatoes from Riverbank Farm 1/4 cup of balsamic Vinegar 1/4 cup of red wine vinegar 1 small onion, diced, from Riverbank Farm I tablespoon of coffee from ISLE coffee 1 tablespoon of smoked paprika 1 cup of dark beer from New Park Brewery 1 tsp of…

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Cauliflower, Bacon and Cayenne Honey Pizza, by the Bee Love Project

By westportmarket | June 22, 2022

INGREDIENTS: Whole Foods, or your favorite store, Cauliflower Pizza Crust 1/2 cup cold pressed olive oil 3 tbsp fresh minced garlic 1 cup mozzarella/provolone cheese blend, shredded or grated 1 cup caramelized onion 2 slices cooked bacon, crumbled 4 Oz The Bee Love Project Cayenne Pepper Creamed Honey COOKING INSTRUCTIONS: Preheat oven to 425 degrees.…

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Market Greens Dal by Robin Van Riper, EHSTO

By westportmarket | May 22, 2022

This red lentil dal is quick and simple to make at home. It’s a comforting, flavorful weeknight meal that can be altered to your preferences or what is on hand in your kitchen. If you haven’t tried making dal, or if you have recently decided to include more plant-based meals in your diet, dal is…

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OatMEAL Cup Parfait Recipe, by Ilana Eck of Stylish Spoon: a gluten-free, dairy-free, soy-free bakery

By westportmarket | April 14, 2022

Level up your breakfast with a delicious and healthy yogurt parfait! A parfait is only as good as the ingredients you use, and this one is made with some favorites from the market.  I love using baked OatMEAL Cups as the layers In this breakfast parfait because they’re packed with superfoods and fiber. Layering them…

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Grilled Cheese Sandwich with Salsa Macha with Figs

By westportmarket | March 29, 2022

By Lorenza Arnal of Alma Mexican Foods  There is  nothing more comforting than a crispy and gooey grilled cheese sandwich.  You can make this even more interesting with the addition of some salsa macha with figs to complement all the cheesy goodness with some spicy and smoky flavor.   I like to use a combination…

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Cullen Skink: Scottish Smoked Haddock Chowder, by Cecily Gans, The Main Course Catering and FSC Chef

By westportmarket | February 23, 2022

Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town in the northeast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts…

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Enfrijoladas – Quesadillas in Black Bean Sauce, by Lorenza Arnal, Alma Mexican Foods

By westportmarket | December 21, 2021

This is one of the most comforting dishes for Mexicans.  I grew up eating this dish very single weekend for breakfast.  It is nutritious and filling and it really reminds me of home…. Black beans are always available in a typical Mexican kitchen where they are usually cooked in a clay pot for hours, seasoned…

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Easy Apple Caramel Empanadas by Jackie from Jackie’s Empanadas on the Go

By westportmarket | November 21, 2021

Ingredients 1 Green apple peeled and cut into small 1/2 cm squares (small) 1 tablespoon lemon juice 1 tablespoon granulated sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg dash of allspice ½ cup caramel bits 1 package oif empanada discs 1 egg lightly beaten Instructions Preheat oven to 425°F. Line cookie sheet with parchment…

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