INGREDIENTS
PREPARATION
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Ingredients
· 2-2.5 lbs. new potatoes , scrubbed · 1 teaspoon Dijon mustard · 2 tablespoons white wine vinegar · 6 tablespoons extra virgin olive oil · 1 small bunch scallions, white and some green stalk, very finely chopped · 1 handful fresh flat-leaf parsley , roughly chopped Method 1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly. 2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped scallions and parsley and season well with sea salt and freshly ground black pepper. 3. Slice the cooked potatoes in half (in quarters if large) and dress with the shallot and parsley vinaigrette. Ingredients
6 cups mix of baby greens or fresh baby spinach 2 cups strawberries, hulled and quartered 4 oz crumbled blue cheese or goat cheese ½ cup chopped nuts, toasted or not Balsamic Vinaigrette Dressing 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup or honey ¼ teaspoon table salt ¼ teaspoon freshly ground black pepper Preparation 1. Combine the salad ingredients except the dressing in a large bowl. 2. Make the dressing. In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined. 3. Pour as much dressing as you want over salad mixture and toss to combine. Serve immediately. Kohlrabi Fries
Ingredients
Preheat the oven to 425 degrees F.
Kohlrabi Chips: Roasted Kohlrabi Ingredients . Healthy leaves from 3 kohlrabi . 1 Tbsp avocado oil . 1 big pinch sea salt Preparation Preheat oven to 250° F
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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. Archives
November 2024
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