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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
Stir Fried Chicken with Chinese Cabbage
Stir Fried Chicken with Chinese Cabbage
In a medium bowl, combine the chicken with the 1-tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
Add the remaining 1-tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
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Sauteed Broccoli Rabe with Garlic and Olive Oil
Sautéed Broccoli Rabe with Garlic and Olive Oil
Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed.
When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful not to burn garlic! Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.
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Roasted Rutabaga with Brown Butter
Roasted Rutabaga with Brown Butter
Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.
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