Time: 15 minutes, plus 3 to 4 hours freezing
3 cups freshly brewed strong coffee or espresso
½ cup brown sugar
1 teaspoon chocolate syrup
2 teaspoons vanilla extract
Chocolate covered coffee beans
Lightly sweetened freshly whipped cream
NOTE: Recipe can be doubled.
Makes: 1¾ cups
3-5 slices bacon
2 cups chopped fresh rhubarb
2 cups finely chopped red onion
⅓ cup pure Connecticut maple syrup
3 tablespoons apple cider vinegar
1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.
Serves 4 to 5 as a side dish
2½ to 3 lbs. mixed mushrooms, Portabello, Shitake, Maitake, any combination
½ cup good green olive oil
1 clove of garlic, pressed or minced
⅓ cup savory leaves, minced
¼ cup minced chives
Salt and freshly ground pepper to taste
1 cup dry white wine, divided
1 medium bunch of bok choy cleaned and separated
2 tablespoons lite soy sauce or Tamari
1/2 tablespoon fresh ginger, minced
2 tablespoons sesame oil
1 tablespoon white sesame seeds, toasted
1. Preheat oven to 350 degrees
2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously.
3. Place the whole stems of the bok choy outside up in a roasting dish.
4. Sprinkle half the contents of the shaken jar over the bok choy.
5. Place it in the oven for about 8 minutes.
6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up.
7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes.
8. Serve hot or at room temperature.
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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.