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Ingredients
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· 2-2.5 lbs. new potatoes , scrubbed · 1 teaspoon Dijon mustard · 2 tablespoons white wine vinegar · 6 tablespoons extra virgin olive oil · 1 small bunch scallions, white and some green stalk, very finely chopped · 1 handful fresh flat-leaf parsley , roughly chopped Method 1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly. 2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped scallions and parsley and season well with sea salt and freshly ground black pepper. 3. Slice the cooked potatoes in half (in quarters if large) and dress with the shallot and parsley vinaigrette. Ingredients
6 cups mix of baby greens or fresh baby spinach 2 cups strawberries, hulled and quartered 4 oz crumbled blue cheese or goat cheese ½ cup chopped nuts, toasted or not Balsamic Vinaigrette Dressing 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup or honey ¼ teaspoon table salt ¼ teaspoon freshly ground black pepper Preparation 1. Combine the salad ingredients except the dressing in a large bowl. 2. Make the dressing. In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined. 3. Pour as much dressing as you want over salad mixture and toss to combine. Serve immediately. Kohlrabi Fries
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Preheat the oven to 425 degrees F.
Kohlrabi Chips: Roasted Kohlrabi Ingredients . Healthy leaves from 3 kohlrabi . 1 Tbsp avocado oil . 1 big pinch sea salt Preparation Preheat oven to 250° F
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1. Preheat oven to 425°. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender, about 45 minutes. 2. Carefully open foil packet and transfer roasted beets to a food processor. Add the walnut pieces, vinegar, garlic, and the remaining 4 tablespoons of oil. Pulse until beets and walnuts are very finely chopped and form a pesto consistency. 3. Scrape the beet pesto into a bowl and season with salt and pepper. 4. Serve with crostini, raw vegetables or whatever else sounds good to dip in. 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. Ingredients
-1 pound summer squash, about 2 medium -1 tablespoon olive oil -2 tablespoons parmesan cheese grated -1 tablespoon panko bread crumbs -1 teaspoon lemon pepper seasoning -½ teaspoon paprika -½ teaspoon kosher salt or to taste Instructions
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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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Directions 1. Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries. 2. In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Add greens and gently toss. Top with goat cheese, almonds and parsley. Ingredients
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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VARIATIONS: Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes. INGREDIENTS
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
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February 2025
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