Serves 4 to 6
5 to 6 tablespoons sweet butter, melted 2½ tablespoons brown sugar 1 ½ teaspoons salt 1 teaspoon freshly ground black pepper 1 small clove garlic, pressed or minced 3 lbs. parsnips, cleaned and julienned into 1/4” X 2½” to 3” pieces Optional garnish: 2 tablespoons minced chives or shredded parsley
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Serves: 6
4 tablespoons olive oil, divided 2 lbs. boneless pork shoulder, cut into 1 inch cubes. Sea salt and fresh ground black pepper 2 medium leeks, white part sliced thinly 1½ teaspoon garlic, pressed or minced 1 teaspoon fresh ginger, minced ¼ cup dry white wine or chicken broth 3 teaspoons tomato paste ¾ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground or grated nutmeg ¼ teaspoon coriander ¼ teaspoon red pepper flakes 1½ tablespoons cider vinegar 1 cup tomatoes, diced with juices ½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes 2 teaspoons fresh sage, shredded 2 cups chicken broth 1 -8 to 10 lb. pumpkin*
Note: Don’t be limited by the orange color, try one of the whites, or maybe a green. Ingredients
Directions 1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. 2. Stir in salt, sage, paprika and pepper; cook for 30 seconds. 3. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes. 4. Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth. 5. Garnish with celery leaves, if desired. Serves 6
Crêpes: ½ cup all-purpose flour ½ cup milk (low or nonfat is fine) ¼ cup room temperature water 2 large eggs 3 tablespoons melted, unsalted butter Plus additional butter for the pan ½ teaspoon salt
NOTE: Crepes may be sealed and frozen for up to a month. Mushroom Filling 1½ to 2 lbs. fresh mushrooms*, cleaned and chopped ¼ cup shallots, finely minced 1 tablespoon good green olive oil ¼ cup dry white wine 1 cup chicken broth 1¼ cup cream, room temperature 3 tablespoons parsley, shredded *a mix of button, shitake, Portobello works best
Assembly
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November 2024
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