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Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flip Side Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Phone: 908-279-4099
Pressed Broccoli Rabe and Mozzarella Sandwiches
Kosher salt
12 ounces broccoli rabe (about 1 1/2 bunches), tough stems discarded, coarsely chopped
3 tablespoons olive oil, divided
2 large garlic cloves, minced
Pinch red pepper flakes
1/4 cup green olives, pitted and finely chopped
1 1/2 tablespoons drained brined capers, finely chopped
1 tablespoon red wine vinegar
4 Individual-size sandwich rolls, split (I like rolls with sesame seeds for this, but you do you)
1 pound fresh mozzarella cheese, sliced
Pour water into a large saucepan to fill about 1-inch and bring to a boil over high heat. Add a large pinch of salt and then the broccoli rabe and cook, stirring occasionally, until bright green and slightly wilted, about 30 seconds.
Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 tablespoons of the oil, the garlic, and the red pepper flakes and stir until the garlic is fragrant, about 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
Place the olives, capers, vinegar, remaining 1 tablespoon oil, and a small pinch of salt in a small bowl and stir to combine. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap.
Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.
Apple Blondies
3/4 cup butter, melted
1 1/2 cup packed brown sugar
1 1/2 cup white sugar
3 eggs
3 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 teaspoon baking powder
3 cups all-purpose flour
3 cups apples, diced (a tart baking apple is best like granny smith)
1 cup chopped walnuts (optional)
1 Tablespoon white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Spray a 9 x 13 casserole dish with cooking spray.
In a bowl, mix together butter, brown sugar & 1 1/2 cup white sugar.
Add eggs, vanilla, cinnamon, salt & baking powder, mix well.
Add flour and mix again. Batter will be thick, don’t worry!
Add apples and walnuts (if desired) and mix well. Batter should begin to thin to more brownie like consistency.
Spread mixture evenly into prepared pan.
In a small dish, mix 1 Tablespoon sugar and 1/2 teaspoon of cinnamon. Sprinkle on top of apple mixture.
Bake for 40 – 45 minutes or until brownie consistency then remove from oven.
Allow to cool. Once cooled, cut into bars and devour immediately by itself or with a large scoop of ice cream!
recipe from numstheword
Broccoli and Egg Fried Rice
1 small head of broccoli
1 large bunch scallions
4 large eggs
1 Tbsp. sugar
4 tsp. soy sauce
1″ piece ginger
2 garlic cloves
4 Tbsp. vegetable oil, divided
3 cups cooked, day-old sushi rice
2 Tbsp. toasted sesame oil
2 Tbsp. unseasoned rice vinegar
This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking. First up: broccoli. Holding onto broccoli stem, shave around the head with a chef’s knife and let the florets fall onto cutting board. If the pieces seem too large, break them down further into bite-sized pieces. Remove an inch or so of woody end of the stem. Use a vegetable peeler or paring knife to peel the remaining stem, then coarsely chop into pieces about the same size as florets so they’ll cook at the same rate. Transfer broccoli to a medium bowl.
Trim 1 bunch scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
Whisk 4 eggs in another medium bowl to combine and season with ½ tsp. salt.
Whisk 1 Tbsp. sugar, 4 tsp. soy sauce, and 1 tsp. salt in a small bowl. Grate 1″ piece ginger and 2 garlic cloves into bowl and give the sauce another whisk.
Time to cook! Bring all of your prepped ingredients to the stove. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet—or non-stick if you don’t have one—over medium-high until just beginning to smoke. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
Heat remaining 3 Tbsp. vegetable oil in skillet over medium-low. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
Add 3 cups rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
Return veggies to skillet and toss well to combine. Remove from heat, add 2 Tbsp. sesame oil and 2 Tbsp. vinegar, and toss once more.
Divide fried rice among bowls and serve.