Recipes

This salad is a celebration of everything the Westport Farmer’s Market has to offer in June, from the verdant spinach leaves and vermilion strawberries to the artisanal goat cheese and local honey. Nothing screams summer quite like a flavorful and colorful salad made from farm-fresh greens and berries. Salty feta, toasted almonds, and blanched red…

Start with the Aqua Faba as this is the base for the Green Goddess Dressing. This may seem complicated, but it is really not! Please read the recipe closely before you begin: INGREDIENTS 1/2 cup liquid from a jar of chickpeas without added salt 1/2 tsp of mustard powder 1 tbsp of apple cider vinegar…

This recipe can be made with regular, conventional orange carrots, but spring-dug rainbow carrots from the farmer’s market are a colorful celebration of time and place like no other. Seasoned with a pistachio dukkah (an Egyptian nut-herb-spice blend traditionally made instead with hazelnuts, plus sesame seeds, coriander, mint, cumin, and salt and pepper), the flavors…

Makes 3 medium pizzas I have been making this dough for so long, I do not even remember where it came from.  It has been my kids’ favorite since they were small, and it still is now that they are all grown up ;-).  It is essentially foolproof, and takes no time to whip up. …

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…

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…

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…

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…