Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth
2. Taste and adjust seasoning if needed.
3. Chill for at least 2 hours.
4. Serve with your choice of garnish.
Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.
For the Salad:
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 pound yukon gold potatoes, chopped into 1-inch chunks
4 cups water or vegetable broth
1 1/2 teaspoons fine sea salt
3 cups fresh arugula
1/2 cup coconut milk or half and half
Freshly ground black pepper
Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced
Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
This is a quick , easy and very versatile recipe. As long as you start with the three key ingredients – corn, peaches and tomatoes – you can make it to the spiciness you desire. It can be pureed, as in recipe below, or left chopped for a chunky salsa.
This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.
Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Half of a lemon, cut into wedges
1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste
Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup
Serving size: about 1 1/2 cups
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions
1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.
Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
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.