Squash, Leek, Mushroom Casserole
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Instructions
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2 medium delicata squash (about 1 1/2 pounds total) 2 tablespoons olive oil 1 teaspoon salt Freshly ground pepper, to taste 1 tablespoon dried rosemary (or fresh equivalent) Instructions
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1 Globe Eggplant, ~1lb – rinsed and dried ½ teaspoon kosher salt ¼ teaspoon ground black pepper 4 tablespoons olive oil, plus more as needed Optional Garnishes 1 tablespoon parmesan cheese 1 tablespoon fresh herbs, such as fresh basil leaves or parsley 1 pinch of red pepper flakes, optional Instructions
Ingredients 1 cup fresh blueberries 2 tbsp maple syrup 3 tbsp balsamic vinegar 1 tbsp lemon juice 1/2 tsp salt 1/4 cup olive oil Instructions
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2 16oz. containers of cherry tomatoes, halved or quartered 1 bunch of scallions, finely chopped 1 bunch of cilantro, finely chopped 1 jalapeno, finely chopped (optional) For the dressing Depending on how much you are making, ration 2 parts olive oil,1 part lemon juice Salt and pepper to taste Directions: Combine all the ingredients in a bowl. Toss with the dressing. Serve. Ingredients
Directions 1. Pick through lentils, discarding any stones. Rinse. 2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes. 3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute. 4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. 5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes. 5. Serve with lemon wedges, if desired.
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Directions 1. Cut off and discard root end of bok choy, leaving stalks with leaves. 2. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. 3. Cut white stalks into 1-in. pieces. 4. Heat butter and olive oil in a large heavy (cast iron preferred) skillet at medium-high heat 5. Add bok choy stalks and cook until crisp-tender 3-5 minutes. 6. Add the radishes, shallot, lemon pepper, salt and reserved leaves. Cook and stir until heated through, about 3 minutes. 7. Serve immediately. Ingredients
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2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 1 heaping teaspoon sea salt Freshly groun black pepper 3 medium sweet potatoes (1½ pounds), peeled and cubed 1 apple, peeled and chopped 3 garlic cloves, minced 1 teaspoon grated ginger 1 teaspoon coriander ½ teaspoon smoked paprika 1 teaspoon apple cider vinegar 3 to 4 cups vegetable broth 1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish Instructions
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PREPARATION 1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using). 2. Sauté the garlic. 3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt. 4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve. Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces 2 cloves garlic, unpeeled Extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons tahini 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish 1 lemon, juiced Preparation
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Directions
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For the dressing
PREPARATION 1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days. 2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side. Ingredients
For the dressing: 4 tablespoons olive oil 6 tablespoons apple cider vinegar 1 teaspoon sugar, honey or maple syrup to taste 1 teaspoon Dijon mustard salt, to taste pepper, to taste juice from 1 lime, optional For the salad: 6 ears corn, shucked 2 tablespoons olive oil 1/4 red onion 2 cups cherry tomatoes, sliced in half 1 avocado, cubed 1 cup spinach Preparation
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Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.
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For the Salad:
Instructions
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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 Preparation
The perfect combination of sweet and savory and ready in 30 minutes.
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November 2024
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