Living Local MV

Beet, Rhubarb And Citrus Salad on Watercress

(Serves 10) 6 medium beets: 2- to 2 1/2-inch diameter red or yellow beets, 4 of each color if available 1 cup extra-virgin olive oil, divided Sea salt, coarsely ground 1 cup water ¼  cup sugar 3 lb. trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices 6 large oranges 1 Tbsp. unseasoned rice vinegar...

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How to Cook with Sorrel

How to Cook with Sorrel

Sorrel is a lemony and bitter perennial herb that is used all around the world in a wide variety of ways. Cultures around the world use it in everything from soups, salads, vegetable side dishes and teas for its sharp, tangy taste. It’s also loaded with nutrients. Sorrel leaves may be puréed in soups...

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Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

4 cups Brussels sprouts, ends removed, cut in half lengthwise 6 Tbsp. olive oil 1 shallot, sliced thin 1/8 cup balsamic vinegar Salt and pepper to taste

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July Fourth Fireworks Dinner Menu

July Fourth Fireworks Dinner Menu

We can deliver this entire meal ready for you to serve. Add a server to deliver, serve and clean up. We can also provide plates, and festive red, white and blue linens to set the buffet! Menu Salted Lime Wild Shrimp with Guacamole Mini Lobster Rolls Asparagus-Arugula Ravioli on Skewers Organic Pastured Chicken with...

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Gluten-Free Apple Almond Cake or Coffee Cake

This is one of those super-easy, delicious cakes you can whip up in 20 minutes. And it’s gluten free! Put everything in the food processor and blend, in this order: Start with the fruit chunks, blending them to tiny pieces. Add the coconut oil and vanilla, then add the eggs one at a time. Add...

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Hiring Now! Join Our Award-Winning Team

Hiring Now! Join Our Award-Winning Team

We are hiring for the 2019 season of Martha’s Vineyard weddings, parties and other special events! At Kitchen Porch Catering, we’re proud to have great staff AND great customers.

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Chocolate Soufflé

Chocolate Soufflé

Be BOLD! Do not be afraid of the word soufflé! Meals with lamb, spring greens, eggs are where my recipes bring Passover and Easter together in acknowledging both traditions. The Jews serve unleavened bread, and in our house, I simply avoid gluten altogether. Soufflés are fun and easy. Don’t be intimidated by them as...

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Garlic, Leek and Shallot Greens

The key to these greens is that everything is sautéed separately. This is really more about technique than cooking. Use everything including the stems, and cook them separately from the leaves. A large variety of greens is best and the key is to take your time in sautéeing the onions, leeks and garlic slowly...

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Baharat: Make Your Own All-Purpose Middle Eastern Spice Blend

Baharat is the Arabic word for “spices.” Used throughout the Arab world as well as in Turkey and Greece, this mix of warm spices and cooling mint adds distinctive Middle Eastern flavor to all kinds of meat and vegetable dishes. Try it on chicken! It has no salt, pepper or chilis, so you can...

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Vote Now for Best of the Vineyard 2019!

Vote Now for Best of the Vineyard 2019!

Dear customers and friends, the balloting is on! Please vote for Kitchen Porch Catering as the Best Caterer on Martha’s Vineyard. We would be honored to have your support.  Here is the 2019 ballot »» Thank you! Sincerely, Jan, Rich, Ismail, Joan, Jasmine and all the rest of the Kitchen Porch crew.

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Zesty Za’atar

Zesty Za’atar

I first discovered za’atar on a trip to Southern France, visiting a spice market with my dear friend Joan Nathan. Every spice merchant has their own version of this Israeli blend: Ours is made with dried thyme and sumac—both of which are easy to grow on the Vineyard—and white sesame seeds. We began packaging...

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Oyster Stew

Oyster Stew

In late November, 2018, chef Ismail and volunteers from Island Grown Gleaning shucked 700 Martha’s Vineyard oysters in our kitchen! The frozen oysters will be distributed to Islanders in need, along with this easy recipe:

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