A Pinch of Salt Culinary Training Graduate Starts Selling at Bridgeport Farmers Market!

Watch us on CT Style On the Couch Segment

Culinary Training Graduate Hits the Downtown Farmers Market

CT Style Interview

July Bridgeport Farmers Market Demo @ St. Vincent's Hospital

Shaved Beets & Beet Tops Pasta Salad 
Serves 4-6

Ingredients:
1 box of spiral pasta, cooked and reserved
1 large red onion, sliced thin
1 bunch of beet tops, stems and leaves chopped
1/2 bunch of Swiss or Rainbow Chard, tops and bottoms chopped
2 small beet bulbs, thinly sliced (unpeeled, but washed well)
Ricotta Salata, optional
Parmesan cheese, freshly grated
olive oil, as needed
salt and pepper, as needed

Directions:

1. Heat a saute pan over medium heat. Add 2 tablespoons of olive oil.  Then add onion and saute until onion is softened.
2. Next add the beet tops/stems and chard tops/bottoms.  Saute until the greens are just wilted.  Add in sliced beets and combine.  
3. Toss in pasta and mix to combine.  Pasta will take on a red/purple hue from the beats.  You can add in fresh sage and 1/4 cup of pasta water to build a pan sauce.   
4. Remove from heat and add in Parmesan cheese, ricotta salata and a good drizzle of olive oil.  Toss well.  Adjust seasoning as needed and serve!

**Dish can be served room temperature! 

**If you don't have Swiss Chard you can make entire dish with beet tops and stems 

**No ricotta salata? No problem omit it or just dollop with ricotta cheese when serving

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/

Bridgeport Farmers Market & A Pinch of Salt Cooking Demos Schedule

Farmers Market Season has Begun and Cooking Demos are Underway!  For more information visit  http://bridgeportfarmersmarkets.org/

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/

The Successful Chef

New, Complimentary Workshop Series!A Pinch of Salt, is hosting a complimentary 6-week The Successful Chef Series that will highlight the essential tools and resources needed within the growing food industry. This collection of workshops is ideal for anyone ready to take the next step to build or recreate your brand as a food entrepreneur.  To participate please complete the application at www.apinchofsalt.com 

In The Bender Kitchen--CT Style Live

I have had the awesome opportunity to appear on CT Style Live for the last 9 months or so, missed an episode check it out!  Look forward to seeing you next month!

The FC CT Beat Magazine Coverage

Did you see the A Pinch of Salt article in the current The FC CT Beat Magazine? Check it out here!

June Bridgeport Farmers Market Cooking Demo @ Black Rock Farmers Market

Garden Israeli Cous Cous Salad
Serves 4-6

Ingredients:
2 cups of cooked Israeli cous cous
1 small bunch of Beets, tops chopped and bottoms reserved
1 bunch of Scallions, sliced
2 cups of fresh Spinach leaves, chopped or baby spinach
1 cup of bok choy, chopped, optional

For basil oil dressing
2 cups of fresh basil
1 cup of Olive oil

Directions:

1. Make basil oil: Bring a small pot of water to a boil. Add basil and cook for 30 seconds. Remove and rinse under very cold water. Dry basil well and place in a food Processor or blender. Drizzle in olive oil with the motor running and purée until smooth. Alternatively, this mixture can be strained. Store in a mason jar in the fridge for up to 1 month.
2. Prepare cous cous according to package directions. Remove from pan, place in a bowl and set aside to cool.
3. Heat a sauté pan over medium heat. Add 2 tablespoons of olive oil, sauté beet tops, scallions, spinach and bok choy until just softened/wilted. Remove from pan and add to cous cous.
4. Using a mandolin or with a very sharp knife, carefully cut beets in to very thin slices.   Toss into salad. Season with salt, pepper and a generous drizzle of basil oil. Serve!

Photo by Karyn Leito

https://karynleitophotography.smugmug.com/

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/