Wednesday, June 12, 2019

OKO Restaurant Serves Up CT Grown Sugar Kelp

OKO seaweed salad using Stonington Kelp Co. sugar kelp.

Obviously, with a blog name like Local Food Rocks, we're all about supporting locally-grown and locally-made things. Well, did you know that there is Connecticut-grown sugar kelp? Yeah, it's a thing and Chef Brian Lewis is serving it at his restaurant OKO in Westport!

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Thursday, May 9, 2019

La Calle: Venezuelan Eats + American Dreams

Local Food Rocks visits La Calle in Norwalk, CT

I like a good human interest story. This is as much a restaurant review as it is a story of an American dream. A person comes to this country with nothing, and through hard work and determination is able to build something for himself and his family.
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Tuesday, April 30, 2019

Spicy Rigatoni Pie

Spicy Rigatoni Pie | Local Food Rocks

What's not to love about pasta filled with creamy ricotta and fresh spinach baked in a spicy marinara sauce and topped with bubbly, gooey mozzarella?

Disclosure: I received cheese from Calabro Cheese Corp. to facilitate this recipe. I received no other compensation and the opinions contained herein are my own and reflect my experience with the products. Your own may differ.

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Tuesday, April 16, 2019

Lemon Ricotta Cheesecake with Almond Cookie Crust

Slice of Lemon Ricotta Cheesecake with Almond Cookie Crust | Local Food Rocks

Forget the cream cheese. If you want a lighter, fluffier cheesecake, pick up the ricotta cheese instead. Blending traditional Italian flavors of lemon and almond atop a cookie base, this dessert is a sweet way to cap off an Easter feast without weighing you down.

Disclosure: I received cheese from Calabro Cheese Corp. to facilitate this recipe. I received no other compensation and the opinions contained herein are my own and reflect my experience with the products. Your own may differ.

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Friday, April 5, 2019

Spring Antipasto with Burrata

Spring Antipasto with Burrata | Local Food Rocks

I am ready to come out from hibernation. The crocuses in the yard have bloomed, garlic is starting to emerge from the ground along with the hyacinths, tulips, and daffodils, and I've got vegetable garden seeds just beginning to sprout. All this green emerging around me has me inspired in the kitchen. I'm itching to sip weekend brunch/lunch cocktails on the patio. This vegetarian-friendly antipasto featuring burrata from Calabro Cheese is helping get me in the mood for Spring get-togethers and holiday celebrations.

Disclosure: I received cheese from Calabro Cheese Corp. to facilitate this recipe. I received no other compensation and the opinions contained herein are my own and reflect my experience with the products. Your own may differ.

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Friday, March 29, 2019

Vegan Curried Lentil Stew

Vegan Curried Lentil Stew | Local Food Rocks

I don't know about you but I am tired of heavy winter coats and hats and gloves and scarves and [insert another winter clothing item here]. Thus, I am trying to add Spring elements to my life whenever I can right now. Colorful meals with a slightly lighter touch are a part of my "think Spring" mantra. This stew is exactly that. It's hearty and filling but because of a heavy dose of ginger and lime, it tastes lighter and brighter than your typical lentil soup.

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Friday, March 15, 2019

Irish Beef + Stout Pot Pie

Irish Beef and Stout Pot Pie | Local Food Rocks

In honor of St. Patrick's Day a hearty beef stew surrounded by buttery crust made with a nice local stout seemed like the right thing to do. How can you go wrong with tender chunks of beef and hearty vegetables in a rich, luscious gravy surrounded by puff pastry?

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