We always appreciate a healthy recipe with a twist and this vegan, gluten-free Black Eyed Pea Falafel is just that. Continue reading
We’re so excited about seeing all sorts of cherries in the farmers’ markets! We would NEVER leave you pining for a great recipe! Continue reading
What better way to celebrate Father’s Day than a good ol’ backyard cookout?
Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified – that are sure to take your grilled meats, treats and everything in between to a whole new level. Continue reading
Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover!
And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading
contributed by Katy Morris
Don’t let the thought of adding more heat to your kitchen deter you from baking this summer! The bounty of local fruit in farmers’ markets is truly irresistible, making summertime the perfect time to express your creative genius. Continue reading
We are always impressed with the magic Six Main casts on their inventive vegetarian and vegan creations! While they press walnuts or cashews and transform them into ricotta, ice cream, or even “chorizo”, we’ve been wondering what kind of summery deliciousness they’ve been whipping up now that their farm is bursting with ingredients that move from field to kitchen to table in a blink of the eye.
If you still haven’t made it up to the restaurant in Chester, CT, you can get a taste of Chef Rachel Carr’s cuisine by checking out her bright and oh-so summery salad recipe below.
But here is one more reason you might consider making the quick ride to this quaint New England town in CT…
The restaurant-owned, organic Upper Pond Farm that “grow[s] food to support our bodies, community, and ecosystem,”* and provides Six Main with its organic fruits and veggies is selling at the Chester Sunday Farmers’ Market on Sundays from 10am-1pm through October 12th.
If you are looking for a fun day trip this summer or early fall, head up to Chester for some Six Main Sunday brunch (the “Six Main Benedict” made with lemon tofu hollandaise, oven cured tomato, Portobello mushroom, avocado house made gluten free focaccia and organic eggs sounds particularly enticing) and then stroll through the market to bring home some of their farm’s organic fruits and veggies for the week.
You can also peruse the other vendors’ offerings while enjoying the live music; pick up some fresh fish from The Local Catch, as well as various breads and cheeses (including from Mystic Cheese – used in our favorite Skinny Pines pizzas!).
And if you need some inspiration for creating a perfect late summer meal with your Farmers’ Market bounty, you are in luck; Rachel’s blog, “The Raw & The Cooked” is packed with unique vegan and vegetarian dishes like Kohlrabi “Scallops” and a Raw Vegan Kimchee & Green Salad with Ume Plum Vinaigrette.
Consider attending one of her many seasonal ingredient inspired cooking classes, held on Fridays from 11am-1pm. Be sure to sign up way ahead of time as her classes are small and fill up very quickly.
*quote from Upper Pond Farm Facebook Page
Want to read more about Six Main?
Click here to read what we wrote a few months back. Somehow I forgot about that BLOOD ORANGE cheesecake (vegan and pareve)! Thank you, Rachel Carr, for another scrumptious recipe and for these gorgeous food shots!
When summer ingredients are perfectly ripe and only hours from the field, the simpler the better. This 4 ingredient recipe epitomizes that pleasure.
Thank you, Chef Rachel Carr, for this delicious summer salad.
This recipe is pareve, vegan, non-dairy
- 12 fresh local strawberries
- ½ cucumber, peeled and sliced
- ¼ cup mint, chopped
- 3 cups baby arugula
- Zest 3 lemons
- ½ cup lemon juice
- ¼ cup agave
- ½ tablespoon mustard
- 1 cups extra virgin olive oil
- 1 tablespoon poppy seeds
- Blend lemon zest, lemon juice, agave, mustard, and olive oil in a blender until fully incorporated. Fold in the poppy seeds by hand.
- Toss salad ingredients with the dressing and serve.
Photo and recipe contributed by Marcia Selden Catering, CT.
Here’s a delicious, vegetarian and vegan, room temperature pasta dish that requires little cooking and is light, easy, and delicious. For a gluten- free version, check out this Shirataki pasta and seek out soy-free soy sauce at your local Whole Foods. Continue reading
Marcia Selden Catering
Gorgeous weather has arrived, the days are longer and it’s time to plan an outdoor party. Here’s the perfect, light and flavorful hors d’oeuvre. Continue reading