AMG “COTTAGE PIE” with PARSNIP CRUST by Alison Milwe Grace, AMG Catering

By westportmarket | February 2, 2021

Serves 4  1 rutabaga, peeled and diced   1 large yellow onion, peeled and diced small 1 large carrot, peeled and diced small 2 stalks celery, diced small 2 cloves garlic, peeled and minced 1 sprig rosemary 1 box chicken stock  1 LBS ground lean turkey 2 cups fresh baby spinach  3 tablespoons tomato paste…

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Butternut Squash “Alfredo” with Crispy Proscuitto by Genee Habansky, Herbaceous Catering

By westportmarket | November 3, 2020

Ingredients 3/4 cup heavy cream 2 tablespoons of butter 1 pound of butternut squash, medium dice 5 sprigs of thyme, tied together with kitchen twine 1 pound fresh pasta (preferably fettuccine) 3/4 cup freshly grated Parmesan, divided  Salt and pepper 6 slices Prosciutto Directions Preheat the oven to 375, line a half sheet pan with…

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Farmgal Fixins’ Spaghetti Squash, by Patti Popp, Sport Hill Farms

By westportmarket | October 6, 2020

Ingredients: 1 squash 1 chopped tomato 3/4 cup of feta cheese 1 tbsp oregano 1/2 lemon juiced 1 tbsp butter salt and pepper Preheat the oven to 350 degrees. Cut the squash lengthwise and bake at until tender. Make sure to cook up the seeds as well. Remove the cooked squash into a bowl, and…

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Cavatappi with Carrot Pesto and Lemon Arugula by Sue Smith, Prime Health Style

By westportmarket | August 11, 2020

Serves 4 Prep time:  30 minutes Cavatappi is the Italian word for corkscrew, hence the name of this spiral-shaped, macaroni-like pasta.  It’s ideal for use with a thick sauce, here paired with a zesty carrot pesto.   This vegetarian recipe creates a tasty and satisfying summer one-dish meal, or can be served as a side…

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Summer Quinoa Salad with Peaches and Minty Lime Dressing, by Liz Rueven, Kosher like Me

By westportmarket | July 14, 2020

Gluten free, vegan, kosher Serves 8 When peaches hit the summer market in CT there are plenty of reasons to celebrate. I love everything about them: their seductive fruity fragrance, their juicy sunny flesh and most of all, their versatility.  In this easy quinoa salad, peaches lean more savory than sweet, making this the perfect…

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Spring Vegetable Chicken Fricassee, by Genee Habansky of Herbaceous Catering

By westportmarket | June 13, 2020

4 bone in chicken thighs 1 cup flour 2 tsp salt, divided 2 tablespoons butter, divided ¼ cup sherry 1 leek, light green & white parts only, sliced 2 carrots small diced 1 cup mushroom sliced 2 cloves of garlic sliced 1 ½ cup chicken stock 1 bundle asparagus, sliced 2 tablespoons of cream 1…

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Shitake Parmesan Sliders, by Lauren Braun Costello, from It’s Lauren of Course!

By westportmarket | May 6, 2020

Even the most devoted meat eaters cannot deny the deliciousness of this “Meatless Monday” recipe.  Shiitake mushrooms are the best fungi choice to make a crumb-coated base for tomato sauce, mozzarella, and parmesan because they are firm and hold their shape. The following recipe outlines versions both to shallow fry and bake the shiitakes.  You…

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Hibiscus Flower Tacos with Pineapple Salsa by Lorenza Arnal, Alma de Mexico

By westportmarket | April 7, 2020

In Mexico, it is very common to find water deliciously flavored with Hibiscus  flowers. Commonly known as Jamaica, these flowers have a delicious, intensely herbal and fruity taste, and infuse the water with na deep, vivid red color. Originally from Africa or India, Hibiscus  flower arrived in Mexico during the colonial years and have been…

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Honey Struck Chocolate Truffles by Marina Marchese, Red Bee Honey

By westportmarket | March 14, 2020

A super easy, clean and healthy snack that can be kept in the freezer. You may substitute the almonds for your favorite nut or if you are not doing nuts – try tahini butter. Servings: 4 Prep Time: 20 minutes Ingredients: 2 cups raw almonds, ground  ¾ cup raw cacao powder 5 dates, pitted ½…

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More than Just a Warming Winter Vegetable Minestrone, by Liz Rueven, Kosher Like Me

By westportmarket | February 11, 2020

For those who argue that farmers markets are too expensive, this dinner for 12 for our first Farmers to Veterans to Community dinner of 2020 at Homes for the Brave last week came in at a mere $87, with $66 going to our local farmers! A win for the female veterans, a win for our local farmers,…

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