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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1. Prep all ingredients and add to a large serving bowl. 2. Toss everything together, adjusting seasoning as desired. 3. Serve immediately, or chill for 30 minutes before serving. INGREDIENTS
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
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*If you don't have time to chill the ingredients then just use more ice in place of some of the water. Ingredients
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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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Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth 2. Taste and adjust seasoning if needed. 3. Chill for at least 2 hours. 4. Serve with your choice of garnish. Whether you have a bounty of berries from the market or some that are beginning to soften, making a fruit sauce, also called coulis (pronounced koo-LEE), is an ideal way to use them up. It's also a great way to freeze and then enjoy the fresh flavored sauce in the off season months.
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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:
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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
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Preparation 1. Cook and stir shallots in nonstick skillet on medium heat 4 min. or until tender; spoon into medium bowl. 2. Add remaining ingredients; mix well. 3. Garnish with remaining chives. Ingredients
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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. Archives
February 2025
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