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Zucchini Fritters

7/21/2021

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 Yield 4 servings

INGREDIENTS
  • 2 cups grated zucchini
  • 2 eggs, beaten 
  • ¼ cup chopped onion
  • ½ cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • salt to taste
  • 2 tablespoons vegetable oil
​

DIRECTIONS

1.  In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt.   Stir well enough to disttribute ingredients evenly.

2.  Heat a small amount of oil in a skllet over medium-high heat.  Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden.

3.  Serve as is or garnish with a dollop of yogurt or sour cream.

NOTE: These freeze very well so make a batch for enjoying in the fall or winter.

​
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Panzanella Salad Soup

10/2/2019

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Picture
This soup is literally left over panzanella salad.  Add all the salad ingredients to a pot.  Add sufficient liquid to be able to cook/simmer the soup for 20 minutes.  Puree in batches.  Eat room temperature or hot.  Freezes well.

There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes.  The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette.  Vegetable broth was used for the broth.

Ingredients for salad
Zucchini cut into 1 inch pieces
Tomatoes cut into 1 inch pieces
Thinly sliced red onion
Fresh corn kernels
French bread baguettes, slightly stale, cubed
Fresh mozzarella cheese pearls

Dressing:
Olive oil 

Balsamic vinegar
Minced garlic
Italian seasoning
Salt and coarsely ground pepper
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Sausage and Cheese Stuffed Tomatoes

8/7/2019

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Picture
  1. Serves 6
6 large firm tomatoes, insides removed and reserved for another use
1 lb. sweet Italian sausage, casings removed
1½ cups shredded mozzarella cheese
2 to 3 shallots, minced
2 medium cloves garlic, minced or pressed
½ bell pepper, diced
15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts
½ cup chicken broth or dry white wine
6 small sprigs of basil or a few sprouts for garnish


  1. Preheat oven to 350°.
  2. ​Place the sausage meat in a large skillet and brown. Remove the crumbled meat with a slotted spoon to a bowl, retaining the drippings in the pan.
  3. Add the shallots and garlic to the pan over low heat and sauté until aromatic.
  4. ​Add the peppers and sauté about 2 minutes, stirring occasionally.
  5. Remove from the heat. Drain off excess moisture if there is any.
  6. ​Add the basil leaves or sprouts to the mixture and toss well.
  7. Place the tomato shells in a baking dish so that they fit snugly. Place about a tablespoon of mozzarella into each tomato shell.
  8. ​Spoon the sausage mixture into each tomato, pressing down firmly with the back of a spoon, leaving about a ½ inch of each tomato unfilled.
  9. Spoon a generous amount of mozzarella into the remaining space in each tomato.
  10. ​Add the ½ cup of liquid to the bottom of the dish.
  11. Place the baking dish in the oven and bake for about 20 to 25 minutes
  12. Top each tomato with a sprig of basil or a few sprouts and serve.


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Tomato Mushroom Stack

8/15/2018

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​ 
Serves: 2
 
2 large Portobello mushrooms, de-stems and cleaned
2 tablespoons parsley or basil, minced, divided
1 clove garlic, pressed or minced
½ cup ground beef, pork or sausage meat
1 extra large firm tomato, sliced thickly
½ cup shredded mozzarella
Good green olive oil
Salt & pepper to taste


  1. Spray or brush both sides of the mushrooms with olive oil.
  2. Grill or broil the mushrooms for about 3 minutes each side.  Set aside.
  3. In a medium sauté pan, heat ½ tablespoon of oil.  Sauté garlic until fragrant.
  4. Add the ground meat of choice and the parsley or basil.  Sauté until lightly cooked.
  5. Pre heat oven to 350º.
  6. Spread the cooked mixture into the hollow side of each mushroom.
  7. Sprinkle with half (¼ cup) of the cheese.
  8. Top with a very thick slice of tomato.
  9. Sprinkle with the remaining ¼ cup of the cheese.
  10. Bake in the oven for approximately 8 to 10 minutes, depending on the thickness of the mushroom, which should remain slight firm.
  11. Sprinkle with the remaining herb and serve.
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INVOLTINI

9/7/2016

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Picture
- Adapted from Nigella Lawson
​Serves:6
 
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick.
Spray bottle of good green olive oil
1 cup plus good green olive oil
10 to 12 ounces of feta cheese, crumbled
⅓ cup of pignoli seeds (called nuts, but actually a seed)
½ cup golden Sultanas (golden raisins), soaked in hot water, then drained
3 tablespoons Panko crumbs
1 medium garlic clove, pressed
Zest of 1 large lemon
2 teaspoons of fresh, shredded mint
3 tablespoons of fresh, shredded basil
1 large egg, beaten
3 cups diced tomatoes, well drained
10 ounces of shredded mozzarella
Extra fresh basil and/or mint leaves for garnish
 
  1. Preheat your grill or broiler.
  2. Lightly spray both sides of the eggplant slices with olive oil.
  3. Grill or broil the eggplant slices for about 3 to 4 minutes a side.  Allow to cool.
  4. Preheat oven to 350º.
  5. In a large bowl, combine feta, pine nuts, raisins, ⅓ cup extra virgin olive oil, Panko crumbs, garlic, lemon zest, mint and basil.  Mix in egg, and season to taste with salt and pepper.
  6. Arrange eggplant slices on a flat surface.  Spoon the feta mixture, divided evenly, across the sliced eggplant and smooth it out over the top of each slice.
  7. Roll up slices tightly to secure filling, and place each roll in a 9 X 13 X 2 inch baking dish, fitting them snugly together.
  8. Spoon the tomatoes along the top of the eggplant rolls.
  9. Sprinkle the mozzarella across the top of the rolls and tomatoes.
  10. Place the baking dish into the oven and bake for 25 to 30 minutes, until the cheese is melted and golden brown.
  11. Remove from the oven and let stand for 10 minutes.  Garnish with fresh herbs and serve.
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    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.

    Ingredients

    All
    Acorn Squash
    Allspice
    Almond Extract
    Almonds
    Anise
    Apple Cider Vinegar
    Apples
    Apricots
    Artichokes
    Arugu
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    Asparagus
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    Bacon
    Bacon & Hot Pepper Jelly
    Balsamic
    Balsamic Vinegar
    Basil
    Bay Leaves
    Beef
    Beef Broth
    Beef Short Ribs
    Beets
    Bell Peppers
    Bison
    Blackberries
    Blood Orange
    Blueberries
    Blue Cheese
    Bok Choy
    Bourbon
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    Broccoli
    Brown Ale
    Brown Sugar
    Brussel Sprouts
    Buratta Cheese
    Butter
    Buttermilk
    Butternut
    Butternut Squash
    Cabbage
    Cannellini Beans
    Canola Oil
    Cantaloupe
    Capers
    Caramelized Onion Jam
    Cardamon
    Carrots
    Cashews
    Caul
    Cauliflower
    Cayenne Pepper
    Celeriac
    Celery
    Celery Seed
    Chard
    Cheddar
    Cheddar Cheese
    Cherries
    Chervil
    Chestnuts
    Chevre
    Chicken
    Chicken Broth
    Chicken Thighs
    Chickpeas
    Chili Powder
    Chinese Black
    Chives
    Chocolate Bittersweet
    Chocolate Chips
    Chocolate Wafers
    Cider Vinegar
    Cilantro
    Cinnamon
    Clementines
    Cloves
    Cocoa Powder
    Coconut Milk
    Coffee
    Collard Greens
    Coriander
    Corn
    Crab
    Cranberries
    Cream Cheese
    Cream Stout
    Cucumbers
    Cumin
    Curry
    Curry Powder
    Dandelion Greens
    Dark Chocolate
    Dark Rum
    Delcata Squash
    Dijon Mustard
    Dill
    Dry Rub
    Duck
    Edamame
    Edible Flowers
    Egg Noodles
    Eggplant
    Eggs
    EMU
    Escarole
    Farro
    Fennel
    Feta
    Feta Cheese
    Fettuccini
    Fiddleheads
    Figs
    Flour
    Garlic
    Garlic Scapes
    Ginger
    Gingersnaps
    Goat Cheese
    Goose
    Graham Crackeers
    Green Beans
    Green Chilies
    Green Onions
    Ground Meat
    Gruyere
    Gruyere Cheese
    Half And Half
    Ham
    Heavy Cream
    Honey
    Honey Bear Squash
    Honeydew
    Hummus
    Ice Cream
    Jalapeno Pepper
    Jicama
    Kale
    Ketchup
    Kohlrabi
    Lamb
    Leeks
    Lemon Juice
    Lemons
    Lemon Zest
    Lime
    Linguine
    Maple Syrup
    Microgreens
    Miint
    Milk
    Mint
    Mozzarella
    Mushrooms
    Mustard
    Mustard Greens
    Nutmeg
    Oats
    Olive
    Olive Oil
    Olives
    Onions
    Orange Juice
    Oregano
    Orzo
    Pancetta
    Pansies
    Pap
    Paprika
    Parmesan Cheese
    Parsley
    Parsnips
    Pasta
    Peaches
    Pear Jam
    Pearl Onions
    Pears
    Peashoots
    Pea Shoots
    Pecans
    Peppermint Extract
    Peppers
    Pine Nuts
    Pizza
    Plums
    Pork
    Pork Belly
    Pork Spareribs
    Port
    Potato
    Potatoes
    Prunes
    Puff Pastry
    Pumpkin
    Pumpkin Seeds
    Qiinoa
    Rabbit
    Raddichio
    Radicchio
    Radishes
    Raisins
    Ramps
    Raspberries
    Red Currants
    Red Lentils
    Red Onions
    Red Pepper Flakes
    Rhubarb
    Rice
    Rice Vinegar
    Ricotta
    Rosemary
    Rutabaga
    Sage
    Sausage
    Savory
    Scallions
    Semisweet Chocolate
    Sesane Seeds
    Shallots
    Sherry Vinegar
    Shitake Mushrooms
    Shortcake
    Shrimp
    Snow Peas
    Soy Sauce
    Spaghetti
    Spin
    Spina
    Spinach
    Spring Onions
    Squash
    Squash Kabocha
    Star Anise
    Stew
    Strawberries
    Sugar Snap Peas
    Sultanas
    Summer Squash
    Sweet Potatoes
    Swiss Cheese
    Tacos
    Tahini
    Tarragon
    Tatsoi
    Teriyaki Sauce
    Thyme
    Tomatoes
    Tomato Ginger Jam
    Tomato Paste
    Tortillas
    Turkey
    Turmeric
    Turnips
    Unsweetened Choclate
    Vanilla
    Walnuts
    Watercress
    Watermelon
    White Chocolate
    White Wine
    White Wine Vinegar
    Wild Rice
    Worcestershire Sauce
    Yellow Onions
    Yogurt
    Zucchini

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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020