1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
MAKES 4 SERVINGS
2. Add a dollop of Sunny Caesar Dressng (recipe below)
3. Sprinkle Amaranth and Broccoli micros to your preference
SUNNY CAESAR DRESSING
MAKES 3/4 CUP
PREP TIME: 5 MINUTES
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like.
3. Keep it in an airtight container in the fridge for up to 5 days.
MARA’S GLUTEN-FREE POTATO PIZZA
Time: 1½ hours
1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped)
7 oz. sliced smoked scamorza* cheese
½ cup gluten-free brown rice flour
¼ cup grated Parmesan cheese
1 extra large egg, lightly beaten
1½ cups cherry tomatoes, halved
1 tablespoon of salted capers, rinsed and dried
½ teaspoon of dried oregano
12 fresh basil leaves
12 pitted and sliced Taggiasche olives
Extra virgin olive oil
*Scamorza cheese is a smoked white semi-soft cheese. It is possible to substitute with a good, well-drained mozzarella.
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.