1 lb. Asian noodles or linguini
4 tablespoons soften butter
½ cup low-sodium teriyaki sauce
½ teaspoon fresh ginger, minced
1 bunch fresh scallions, diced
9 to 10 oz, cashew nuts
4 medium to large cucumbers, coarsely chopped
1 cup plain yogurt
1 clove garlic, pressed
1½ teaspoons fresh lemon juice
1 scallion, diced
1 tablespoon fresh dill, shredded, plus 4 fronds for garnish
1 tablespoon good green olive oil
Salt and white pepper to taste
Optional: 4 tablespoons crumbled feta cheese
¼ cup croutons
16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime
Serves 3 to 4
6 large firm cucumbers
3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)
1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
Recipe by Anna Gill
Serves: 4 to 5
1 -4 to 5 pound sugar pumpkin
1 cup chicken broth
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon dry mustard
1 tablespoon vegetable oil
½ cup minced shallots
2 cups cooked wild rice
6 scallions, sliced diagonally
¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple
6 large shitake mushrooms, sliced thinly
1 teaspoon fresh, shredded sage
¼ cup pine nuts
1. Preheat oven to 350 degrees.
2. Cut the top from the pumpkin. Remove all seeds and strings.
3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes.
4. Add ¼ cup of chicken broth.
5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used.
6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth.
7. Replace top of pumpkin during the last ½ hour of cooking.
8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly.
9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts.
10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve.
NOTE: When serving, scoop out pumpkin flesh with stuffing.
VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.
Recipe by Alicia Ghio the "Natural Princess"
1 cup quinoa, uncooked
2 cups vegetable stock (or any kind of stock you have on hand)
2-3 garlic cloves, finely chopped
1 cup zucchini, chopped
1 cup cherry tomatoes, quartered
1/3 cup scallions, thinly sliced on an angle
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper (to taste)
1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed.
2. Pour the cooked quinoa into a bowl and set aside to cool.
3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil.
4. Stir in the cooled quinoa to the vegetables.
5. Pour on the balsamic vinegar and extra virgin olive oil.
6. Add salt and pepper to taste.
7. Serve at room temperature or slightly chilled.
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