by Amy Regni, ECM Marketing & Member Services Manager
Elm City Market took to the streets at the Noise on9 event this last Friday. On9 is an event that happens in downtown New Haven the first Friday of each month. At these events, you can shop at the co-op and take in the amazing community energy and eat, taste and sample your way through the store. We also have featured local artists, including art from Betsy Ross Arts Magnet School and Columbus Family Academy, and music from local musicians. It is truly a party – and a great reason to come to downtown New Haven and wander through the 9 squares taking in the fun, food and community!
This last Friday I set up a table of appetizers and cookies (hey, who doesn’t like dessert before dinner) for a special dinner for local food bloggers and food writers – and whomever may have been walking down Orange Street that night. It was amazing – and so fun! This city is truly full of great people!
I promised to share those recipes on our website – so here they are! They received rave reviews and are sure to be a hit at your next party!
• 1/2 cup raw pecans
• 8 oz cream cheese, room temperature
• 1/8 lb blue cheese
• 2 Tablespoons cream
• 1 pound grapes
Toast the pecans on a cookies sheet in a 350°F oven 5-10 minutes or until brown. Cool and chop with a knife until very fine – or in a food processor or blender.
Beat cream cheese and blue cheese together until smooth. Rinse and dry grapes.
Dip in cheese mixture to coat and roll in pecans. Chill for 1/2 hour.
Line inside of shallow 6 cup container of your choice with plastic wrap, letting plastic lap over sides. Divide cream cheese into thirds and roll out each third separately between two sheets wax paper to dimensions of container. Remove top sheet of wax paper and turn into lined container. Remove remaining wax paper and top with either pesto. Top with second layer of cream cheese, then remaining pesto and end with final layer of cream cheese. Chill 30 minutes. Turn out onto serving dish and top with toasted pine nuts.
This spread is great served on thin slices of baguette as an appetizer.
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 pound lima beans
• 1/2 cup vegetable stock
• 1/2 cup extra virgin olive oil
• 1/2 cup Italian parsley, chopped
• 1 teaspoon rosemary, minced
• salt and pepper to taste
Sweat onions in a sauce pan, but do not brown. Add garlic and cook one minute.
Add beans and stock, simmer until the beans are tender. Drain beans reserving cooking liquid.
In a food processor or blender, fully puree beans while adding oil and herbs. If too thick, add some of the cooking liquid.
Cool and serve.
adapted from the cookbook, TV Dinners by Diane Sheya
• 1 cup mayonnaise
• 2 14 ounce cans of artichoke hearts (not marinated), drained and chopped
• 1 4 oz can green chile, chopped
• 1 cup freshly grated Parmesan
• 8 ounces cream cheese
• 2 cloves garlic, pressed
• 1 tablespoon fresh parsley, chopped
Add all ingredients together, mix well. Pour into a 9×9 inch baking dish. Bake in a preheated 350°F oven for 20 minutes, or until top is slightly browned and bubbly.
Can be served hot or room temperature.
Serve with a Tuscan-style bread, sliced thin or pita bread.
Amy Regni moved here from Salt Lake City, Utah to open Elm City Market. She has worked in the Natural Food Industry for over 15 years at companies like Wild Oats and Whole Foods. While she has always been passionate about her job – working for companies that have fresh, healthy foods, care for the environment and concern for the community – that passion is ten-fold now that she works for a cooperative. It’s the best of both worlds! She loves walking through the store and saying, “I work for that man, that family, that woman,… and myself!” There’s nothing like working for the community – especially such an amazing group of people that make up the almost 1,600 member-owners of Elm City Market! She lives in downtown New Haven with her husband and daughter.
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