Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Tomato and Mozzarella Quesadillas with Basil
Tomato and Mozzarella Quesadillas with Basil
Heat grill to medium. Place 4 of the tortillas on a cutting board and top with the mozzarella and tomatoes, leaving a 1-inch border.
Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
In a medium bowl, combine the basil, pine nuts, oil, and remaining salt; set aside.
Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side.
Immediately cut the quesadillas into wedges and serve with the basil salad.
[print-me target=”.post-content”]
Risotto with Scallions, Mushrooms and Spinach, Chard or Kale
Risotto with Scallions, Mushrooms and Spinach, Chard or Kale
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano.
Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
[print-me target=”.post-content”]
Crispy Coconut and Scallion Breaded Chicken Cutlets
Crispy Coconut and Scallion Breaded Chicken Cutlets
In a shallow bowl, combine the coconut, panko, and scallions. Place the flour in a second shallow bowl and beat the egg with 1 tablespoon water in a third.
Season the chicken cutlets with 1/2 teaspoon each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.
Heat 2 tablespoons oil in a large skillet over medium heat. Add half the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side; transfer to a plate and wipe out the skillet. Repeat with the remaining oil and cutlets.
[print-me target=”.post-content”]