Summer Fruit Cobbler by Elise Meyer

By westportmarket | August 1, 2016

Serves 6 Ingredients Dough: • 1 ½ cups flour • ½ teaspoon salt • 5 tablespoons frozen shortening (transfat-free Crisco, or Earth Balance type) • 4 tablespoons frozen butter • 4-5 tablespoons ice water Filling: • 6 cups peeled, sliced peaches, blueberries, blackberries, pitted cherries, or your favorite mixture • ¾ cup sugar • dash…

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Stuffed Round Zucchini by Elise Meyer

By westportmarket | August 1, 2016

Serves 8 Ingredients: • 4 round zucchini (size of 8-ball) • olive oil • salt and pepper • 2 red onions • 2 peppers of your choice • 4 cloves garlic • fresh herbs as desired (parsley, basil, oregano) • 1 large leek or a couple of scallions • 1 cup sliced mushrooms (optional) •…

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Leek & Lemon Linguine by Sue Smith

By westportmarket | July 27, 2016

Leek and Lemon Linguine Serves 2-4 Ingredients: 8 ounces fresh whole wheat linguine or spaghetti 2 large lemons, plus lemon wedges for garnish 1 medium leek (white and pale green parts only), thinly sliced and rinsed well 1 tablespoon extra-virgin olive oil ½ cup chopped flat leaf parsley, divided 2 garlic cloves, crushed ¼ teaspoon…

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The Spread's Pan Seared Chicken Breast with Local Vegetable Hash

By westportmarket | July 11, 2016

Pan seared chicken breast with local vegetable hash 4 skin on chicken breasts 1 ear sweet corn 1 yellow zucchini 2 green zucchini 1 pint snap peas 1/4 lb wild local Oyster mushrooms 1tbsp flat leaf Italian parsley 1/2 cup white cooking wine 1 1/2 tbsp unsalted butter 2 cloves of garlic (minced) Juice from…

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Sour Pickles by Liz Rueven

By westportmarket | July 5, 2016

Pickling is an ancient way to preserve the peak of summer’s veggies (and fruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients: • 12 pounds small unwaxed pickling cucumbers • 1 ½ tablespoons sea salt • 1 or 2 heads of flowering dill (or 12 tablespoons of any form – fresh,…

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Shakshuka by Liz Rueven

By westportmarket | July 5, 2016

This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you can add or subtract ingredients as you like. Ingredients: • 3 tablespoons olive oil • 1 onion, chopped • 3 cloves garlic, chopped • 1…

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Asparagus with Miso Lemon Dressing by Sue Smith

By westportmarket | June 28, 2016

Prep time: 10 minutes Serves 2 1 bunch asparagus ¼ cup water 1 garlic clove, minced 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice ½ tablespoon sweet brown rice miso 2 tablespoons sliced almonds Directions: 1. To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-sized pieces. 2. In…

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Quinoa Tabouleh with Parsley and Mint by Sue Smith

By westportmarket | June 28, 2016

Quinoa Tabouleh with Parsley and Mint Prep time: 15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine sea salt • 1 clove garlic, peeled and cut in half • 2 cups cooked quinoa • 1 cucumber, skin on, seeded and diced…

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Garlic Mustard Lentil Tacos

By westportmarket | May 24, 2016

Garlic Mustard Lentil Tacos Ingredients: Garlic mustard Cooked lentils Mexican spices Shredded cheese Chopped tomatoes Shredded lettuce Sour Cream (if you wish) Directions: Remove garlic mustard leaves, wash and lay flat to dry Cook and season lentils with the Mexican spices Have your family and friends grab a leaf and stuff it as they wish…

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Garlic Mustard Pesto

By westportmarket | May 24, 2016

Garlic Mustard Pesto Ingredients: Garlic Mustard Spinach Pine nuts or almonds Olive oil Parmesan cheese Salt Directions: Use equal parts spinach and garlic mustard Add olive oil, nuts, cheese and salt to taste Eat then or freeze for a later date. Enjoy!

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