-Adapted from Missy Robbins, Food & Wine
1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios
EMU STUFFED KABOCHA SQUASH
4 small Kabocha squash or pumpkins, hollowed out, tops reserved
1 lb. ground emu
2 medium leeks, white part only, sliced thinly then chopped.
1 cup button mushrooms, cleaned, sliced and chopped
½ cup diced red or yellow bell peppers
1 cup drained chopped tomatoes
2 medium cloves garlic, pressed
½ cup dry white wine
2 tablespoons good olive oil, plus some for brushing
½ cup minced or shredded parsley for garnish
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.