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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
Caesar Salad
Caesar Salad
Trim about 1″ from the bottom of each head of lettuce and peel away all dark green leaves until you reach the pale-green-tipped yellow leaves, or heart of the lettuce (the longest leaves should be no longer than 7″). Discard outer leaves or save for another use. Separate leaves, wash, then pat dry thoroughly with paper towels; set aside.
Heat 2⁄3 cup of the oil with the garlic in a medium skillet over medium heat until garlic is golden, about 5 minutes, then remove and discard garlic. Fry bread slices in oil in batches until deep golden, 15-20 seconds per side. Use tongs or a slotted spoon to transfer croutons to a plate, and set aside.
Put lemon juice, vinegar, and worcestershire sauce in a large wooden salad bowl, crack coddled egg into bowl, and mix vigorously with a wooden spoon or spatula until smooth. Gradually add remaining 1⁄3 cup oil, stirring constantly. Add cheese and season to taste with salt and pepper. Add croutons, then lettuce, and toss well.
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Romaine Salad with Beets, Walnuts and Gorgonzola
Romaine Salad with Beets, Walnuts and Gorgonzola
Preheat oven to 375°F. Rub beets with olive oil. Place each oiled beet on a sheet of foil. Season with salt and pepper and add a sprig of thyme. Gather foil around each beet and crimp ends to seal tightly. Roast until completely soft, 45 minutes.
Spread walnuts in a single layer on a baking sheet. Bake, stirring often, until lightly browned, 7 minutes. Transfer to a bowl to cool. Chop walnuts.
Whisk salt, pepper, lemon juice and mustard. Gradually whisk in oil. Remove beets from foil and, working under cold running water, rub them to peel off skins. Cut each beet in half crosswise and thinly slice.
Tear lettuce into large pieces. Place in a large bowl; add beets and nuts. Toss with dressing, sprinkle with Gorgonzola and serve.
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Beet and Feta Veggie Burgers
Beet and Feta Veggie Burgers
Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
Place the grated vegetables in a large mixing bowl.
Add olive oil, eggs, and rolled oats and mix everything well.
Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6 to 8 patties with your hands.
Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. Serve with grilled sourdough bread and toppings of your choice.
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