Serves 4-8 Prep time: 1 hour This dish is perfect throughout autumn when squash is sweet and ever-present at our…
Serves 10-12 Prep time: 1 hour This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage…
Serves 8 Ingredients: • 4 round zucchini (size of 8-ball) • olive oil • salt and pepper • 2 red…
This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to…
Prep time: 10 minutes
1 bunch asparagus
¼ cup water
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
½ tablespoon sweet brown rice miso
2 tablespoons sliced almonds
1. To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-sized pieces.
2. In large skillet over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water, and set aside.
3. In small skillet over medium-low heat, saute garlic in olive oil until soft, about 3 minutes. Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved.
4. Pour dressing over asparagus, transfer to serving dish, top with almonds, and serve.
Contributed by Sue Smith
Quinoa Tabouleh with Parsley and Mint Prep time: 15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil •…
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