Popcorn Balls by Patti Pop of Sport Hill Farms

By westportmarket | December 5, 2019

Tis the season for something sweet! Here is a super easy and delicious way to create some popcorn balls to share with friends and family. Two ingredients are all that is needed: (6) cups of popped corn ( melted butter and salt to taste) 1/4 cup local honey In a saucepan , pour in honey…

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Broccoli and Cauliflower Latkes with Herbed Yogurt Topping, by Liz Rueven, Kosher like Me

By westportmarket | December 3, 2019

While it’s traditional to serve potato pancakes during the eight nights of Chanukah, this recipe includes more nutritious, raw broccoli and cauliflower as the base. Frying in oil is non-negotiable, but these cruciferous veggies absorb less than potatoes. Yogurt topping, mixed with Middle Eastern spices and citrus, keep the flavors bright and light. Yield: 10-12…

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Skillet Cod with Kale, Ginger and Garlic, by Alison Milwe-Grace of AMG Catering

By westportmarket | November 4, 2019

Serves 4 INGREDIENTS: 2 tablespoons sesame oil, divided 2 medium garlic cloves, minced (about 2 teaspoons) One (1-inch) piece fresh ginger, peeled, minced (about 1 tablespoon) 1 large bunch dinosaur kale (about 1 pound), thick stems discarded and leaves roughly chopped (about 2 1/2 quarts) 1/2 cup rice wine Four (6- to 8-ounce) cod fillets…

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Winter Market Opens Nov 16

By westportmarket | October 21, 2019
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Fried Green Tomatoes with Burrata, Figs and Balsamic Drizzle by Liz Rueven; www.kosherlikeme.com

By westportmarket | October 1, 2019

Servings: 4 While juicy ripe tomatoes are on the wane, autumn provides an opportunity to experiment with firm green tomatoes. Don’t overlook these gems when you see them in the market. Once battered and fried, they’re a perfect canvas for arranging all sorts of cheeses, fresh figs and a swirl of balsamic glaze. Serve one…

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Summer Lions Mane Mushroom “Crab Cake” by Genee Habansky, Herbaceous Catering

By westportmarket | September 3, 2019

Ingredients 1 pound lion’s mane mushrooms, de stemmed & cut into 1 inch pieces 3 tablespoons olive oil, divided tsp salt 2 ears corn, shucked ¼ red onion, small diced ¼ cup minced chives 1 tablespoon chopped parsley 2 tablespoon Greek yogurt 1 tsp of soy sauce 1 tsp Dijon 2 eggs, beaten juice of…

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Watermelon Gazpacho, by Sue Smith of Prime Health Style

By westportmarket | August 7, 2019

Prep time:  20 minutes Yield:  6 servings 8 cups finely diced watermelon 1 medium cucumber, peeled, seeded, and finely diced ½ red or yellow bell pepper, finely diced ¼ cup chopped fresh basil, plus additional sprigs for garnish ¼ cup chopped fresh parsley or cilantro ¼ cup sherry vinegar 3 tablespoons minced shallot 2 tablespoons…

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Summer Strawberry Gelato with Waffle Cones, by Jennifer Balin; Sugar and Olives

By westportmarket | July 5, 2019

NOTE: This recipe has been adapted from many ice cream recipes read over the years. It does not use egg yolks or cornstarch. It is simple and quick and you even get some strawberry syrup out of it to use for a smoothie or on your breakfast cereal. YIELD: approx. one quart Lucious strawberries are…

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We Are Open July 4th

By westportmarket | July 1, 2019
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Coconut Poached Cod with mushrooms and seasoned rice, by Dave Lowrie

By westportmarket | June 9, 2019

For the fish stock: (This recipe is adapted from the court boullion in James Beard’s cookbook that, trust me, no kitchen should be without.) Large stock pot 2 -4 lbs. fish bones, heads or tails (order ahead from The Local Catch. Swordfish is a good choice as end cuts are readily available in season.) 6…

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