1 tablespoon good green olive oil
1 tablespoon unsalted butter
2 tablespoons fresh ginger, minced
6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
1 cup dry white wine
12 oz. firm mushrooms, sliced
2 cups diced tomatoes, drained
10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
Makes 2 cups
1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
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.