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The Hay Day Country Market Cookbookby Kim Rizk
Synopses & Reviews
Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbookmirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.
Hay Day, the renowned group of country markets, features the finest fruits and vegetables, as well as breads, cheeses, comestibles, provisions, and a glorious selection of prepared food. Gathered here are 250 of their favorite dishes.
Reflecting Hay Day's dedication to quality and a flawless sense of flavors and combinations, this is a collection of creative, easy-to-make recipes for splendid entertaining and family cooking alike. And it even includes the recipe for *that* mustard.
Hay Day first opened its doors in 1978 as a country farm stand in Westport, Connecticut. Today there are more than a dozen Hay Day locations across the East Coast.
Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen.
Chunky Tomato and Bacon Soup
Orange and Jicama Slaw
Purple Potato and Snap Pea Salad
Wilted Radicchio with Gorgonzola and Walnuts
Sweet Corn and Lobster Chowder
Kona-Crusted Beef with Sweet Onion Jam
Grilled Pork and Apricots
Chicken and Olive Stew
Sesame-Ginger Grilled Tuna Steaks
Wild Mushroom, Spinach, and Goat Cheese Lasagne
Buttermilk Wild-Berry Cobbler
Pumpkin Cheesecake with Gingersnap Crust
Double Chocolate Espresso-Chip Cookies
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout.
About the Author
Kim Rizk attended New York University and graduated with honors from Hartwick College with a Bachelors degree in Fine Arts. She has studied art, language and cooking in Northern Italy and Southern France. She is a member of the American Institue of Wine and Food, the International Association of Culinary Professionals and the American Cheese Society. Kim has been with Hay Day for 12 years, working as co-author of the markets' monthly newsletter, The Hay Day Rural Times and in day-to-day operaton of the Hay Day markets, both in and out of the kitchen. A long time resident of Fairfield County, Connecticut, Kim currently resides in Princeton, New Jersey.
Table of Contents
- These are the recipes that give any day an inspired start...
- Easy dips, spreads, salsas, and toasts are the irresistible way to welcome friends...
Soups--And a Few of Our Favorite Breads
- Soup simmering on the stove while bread bakes in the oven--it's a classic homey picture...
Salads for All Seasons
- What could be more versatile than a salad?
The Main Attraction\
- An inventive and full-range collection of dishes that make your table the one to be at when dinner is served...
A Harvest of Vegetables and Grains
- Oven-Roasted Beets, Red Onions, and Oranges, Spring Pea Medley, Buttermilk-Chive Mashed Potatoes, Grilled Ratatouille Vegetables...
- Good meals should come to great endings and these endings are exceptional.
- Here are the basics, the recipes that helped make Hay Day's reputation.
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