Makes 2 cups
1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
Makes approximately 2 cups
8 oz. steamed or roasted beets
6 oz. plain non-fat Greek yogurt
2-3 tablespoons good green olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed or finely minced
½ oz broken walnuts
Salt & freshly ground pepper to taste
Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts. Stir the herbs in after all the processing/blending has been completed.
Makes 1 - 9 inch tart
9 ounces gingersnap cookies (about 32 - 34 cookies), coarsely broken
¼ cup (½ stick) unsalted butter, melted
1 tablespoon pulverized, crystalized ginger
Pinch of salt
4-5 large, ripe yet firm peaches, peeled and sliced into wedges
¼ cup whipped cream cheese
1/3 cup heavy cream
½ cup brown sugar
2 extra-large eggs, well beaten
½ teaspoon ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
½ teaspoon vanilla extract
9 inch tart pan with removable bottom
1.Preheat oven to 325°F.
2.Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups). Reserve 1 heaping tablespoon for garnish.
3.Add melted butter, pulverized ginger and salt; process until moistened.
4.Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Get the crust as high around the sides of the tart pan as possible. Place pan on rimmed baking sheet.
5.Bake for 10 minutes. Remove from the oven and set on a cooling rack.
For the filling:
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs.
2. Just before serving, drizzle dressing over salad; toss gently to coat.
Serves 4 – 5
4 to 5 large bell peppers, de-stemmed and clean of seeds
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
1 In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
2 In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
3 Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
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