Hay Day Country Market Cookbook - by Kim Rizk (Paperback)

About the Book

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.

Book Synopsis

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 Cookbook" mirrors 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.

From the Back Cover

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.

A Sampler:

Chunky Tomato and Bacon Soup

Raspberry-Ginger Scones

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