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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Pork, Sage and Apple Burgers
Pork, Sage and Apple Burgers
Put the pork into a large bowl – it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the breadcrumbs to the mixture and work together with clean hands until everything is well blended.
Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
To cook, brown on both sides in a skillet. Transfer to a 375 degree oven and cook until done through, about 20 minutes.
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Pasta Tossed with Butternut Squash and Sage Butter
Pasta Tossed with Butternut Squash and Sage Butter
Preheat the oven to 400 degrees F.
Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.
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Easy Dairy Free Butternut Squash Soup
Easy, Dairy-Free Butternut Squash Soup
Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives.
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