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Linguine with Cashews and Scallions

6/14/2020

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Picture
Kay Carroll adapted from Allrecipes
Serves 6
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



  1. Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
  2. Meanwhile, melt the butter in a large pan over medium heat, and sauté the cashews for about 5 minutes, until lightly browned.
  3. ​Add the ginger, teriyaki sauce and the scallion to the cashews. Sauté for 2 more minutes.
  4. Mix in the cooked pasta and continue to cook and stir until heated through.
  5. ​Serve.


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Chilled Cucumber Dill Soup

8/8/2018

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Picture
Serves: 4
 
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


  1. Place cucumbers, yogurt, garlic, lemon juice, diced scallion, shredded dill, and 1 tablespoon of olive oil in a blender or processor.  Blend until completely smooth.
  2. Strain puree through a large sieve over a large bowl.  Press down hard on the solids.  Discard remaining solids.
  3. Season soup with salt and pepper
  4. Cover and chill for at least 2 hours.
  5. Pour soup into four serving bowls.  Garnish with fresh dill fronds and serve. 
  6. If desired, top each bowl with a few crumbles of feta cheese and croutons.
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Zoodle Pad Thai

7/4/2018

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Picture
Serves 4
 
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

 
  1. In a large sauce pan, heat the olive oil over medium heat.  Add the garlic and sauté until aromatic.
  2. Add the chicken, shrimp or pork, as desired.  Sauté until just cooked through.  With a slotted spoon, remove to a holding dish and set aside.  Retain the cooking juices in the pan.
  3. Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well. 
  4. Add the red pepper and sauté until the pepper strips are tender.
  5. Add half the cilantro and stir well.
  6. Add the remaining white wine and reduce by a third.
  7. Add the chicken, shrimp or pork back to the pan and re-heat.
  8. Place the spiralized zoodles in a large serving bowl.
  9. Distribute the sauce mixture in the pan over the zoodles.  Toss gently.
  10. Add the scallions, bean sprouts and pea shoots.  Toss again.
  11. Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.
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SESAME CUCUMBER NOODLES

7/20/2016

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Picture
​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
 
  1. Spiralize the cucumbers and place them in a paper towel lined colander.  Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
  2. Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup.  If you have a emulsifier, this is an opportune time to use it.
  3. Place the cucumber strands in a large serving bowl.  Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together.  Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
  4. Sprinkle the sesame seeds and the scallions on top and serve.
 
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
 
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Stuffed Pumpkin

8/26/2015

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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.
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Mediterranean Quinoa Salad

8/25/2015

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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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    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.

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  • Home
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    • Winter Harvest 2020