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…

Read More

Winter Market Opens Nov 16

By westportmarket | October 21, 2019
Read More

Fried Green Tomatoes with Burrata, Figs and Balsamic Drizzle by Liz Rueven;

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…

Read More

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…

Read More

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…

Read More

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…

Read More

We Are Open July 4th

By westportmarket | July 1, 2019
Read More

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…

Read More

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…

Read More

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…

Read More