Celeriac & Apple Soup with Pancetta & Cabbage by Chef Silvia Baldini

By westportmarket | December 2, 2015

Celeriac and Apple Soup with Pancetta & Cabbage                                                                    Serves 4-6 Ingredients: 2 tablespoons butter (30g) 1 tablespoon olive oil 1 large yellow onion, peeled and chopped 2 cloves garlic, peeled and chopped 1 carrot, chopped 2 apples, peeled and chopped 1 medium celeriac, peeled and chopped 1 medium potato, peeled and chopped 4…

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Mix & Match Root Vegetables Puree by Chopped's Chef Silvia Baldini

By westportmarket | December 2, 2015

Mix and Match Root Vegetables Purée Serves 4-6 Ingredients: 1 whole garlic bulb 4 tablespoons olive oil plus extra 2 lbs. your choice of root vegetables, peeled and cut in chunks 4 tablespoons or more crème frâiche or sour cream 1 tablespoon lemon juice nutmeg, freshly grated salt and black pepperDirections:2. Put your choice of…

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Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me

By westportmarket | October 28, 2015

Roasted Pear and Parsnip Salad with Spiced Glaze Serves 4 This wintry salad is the perfect seasonal starter.  Natural sweetness is amped up by roasting both parsnips and pears and coating them in a simple and delicious glaze. This recipe was shared by Rachel Carr, vegan chef extraordinaire.  The salad is vegan, gluten and dairy…

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Fried Green Tomatoes with Sriracha Remoulade by Liz Rueven, Kosher Like Me

By westportmarket | October 28, 2015

Fried Green Tomatoes with Sriracha Remoulade Serves 4-6 Fried green tomatoes are a Southern classic and a great way to enjoy unripened, end- of-the-season tomatoes from our farmers’ market.  If you don’t see them at your favorite farmer’s tent, ASK! Ingredients For the tomatoes:  4-5 green tomatoes  1/2 teaspoon each – salt and…

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Vegan Lasagna by Catch a Healthy Habit

By westportmarket | October 28, 2015

Zucchini Lasagna  serves 4-6 4-6 med Zucchini, sliced thin on mandolin 4c Spinach 1head Broccoli, chopped 1/4c Olive Oil 1/2t Salt 1 recipe ‘Ricotta’ 1 recipe Basil Oil Mix together broccoli, spinach, olive oil & salt and dehydrate for 30-40min until tender. Layer sliced zucchini in a small pan to cover the bottom, cover with…

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Beet & Farro Salad with Ginger Vinaigrette

By westportmarket | October 2, 2015

The Beets   1.  You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a 350 degree oven…until tender…(depending on their size cooking times can vary)   or 2.  You can boil them in a pot with salted water until…

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Roasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO

By westportmarket | October 2, 2015

Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas (either store bought…if not soak overnight in cold water and cook separately) *2-3 lemons juiced (depending on how “lemon-y” you like it *4 oz tahini…

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The Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO

By westportmarket | October 2, 2015

Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one large ice cube. I really it would be best to make fresh pear juice. 🙂 Finally, here is what is left over: 3 btls Raventos…

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Plum Cocktail by Saugatuck Grain & Grape for Sept's FIO

By westportmarket | October 2, 2015

The recipe for the plum cocktail: 2 oz Vodka 3/4 oz St. Germain 3/4 oz plum & rosemary syrup  (recipe below) 1/5 oz lemon juice Shake and pour into a rocks glass and top with a little club soda Plum & rosemary syrup: 2 cups water 1 cup sugar 18 plums, peeled and chopped 4 sprigs…

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September's Fork It Over with Matt Stanzak (Menu) & Wine (SG&G)

By westportmarket | October 2, 2015

Passed Hors D’oeuvres *Spiced Red Lentil Hummus Tomato Toast *Roasted Fall Squash with maple shallot creme fraiche *Spicy Crab with Honey Crisp Apple First Course *Raw Broccoli Salad with Asian Pear and Hijiki Second Course *Roasted Beets with Farro, Watercress, Pecorino, Mint, Ginger Vin., Sunflower Seeds Entree *Grilled Swordfish Vegetable Kabobs with a Fennel Caper…

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