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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Aquiat de Peix (Mallorcan Fish Stew) by Karla Sorrentino

By westportmarket | September 1, 2018

Prep time: 45 minutes Serves 4-6 Ingredients • 3 tablespoons extra-virgin olive oil • 1 large yellow onion, cut in julienne • 3 medium-sized ripe tomatoes, peeled and chopped • kosher salt • 1 tablespoon paprika (sweet) • 1 bay leaf • 1 sprig fresh thyme • freshly ground black pepper, to taste • 1/2…

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Fideo by Karla Sorrentino

By westportmarket | September 1, 2018

Prep time: about 40 minutes Serves 4 Ingredients • 8 ripe plum tomatoes • 2 cloves garlic • 1/2 small yellow onion • 1/2 jalapeño, finely minced • 1/2 teaspoon grated piloncillo (or brown sugar) • 4 tablespoons vegetable oil • 14 oz. fideo noodles (or vermicelli broken into 1-inch-long pieces) • kosher salt •…

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Creamy Blended Corn Soup Minus the Dairy by Liz Rueven

By westportmarket | August 3, 2018

Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free soup. Have a pile of cobs but not ready to make soup? Freeze them and make stock when you’re ready. Use the stock for corn…

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