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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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Apple Pecan Arugula Salad
Apple Pecan Arugula Salad
Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
Bake pecans for 8-10 minutes, or until fragrant and deep golden brown. Remove from oven and set aside.
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side.
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
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Spinach, Beef and Egg Hash
Spinach, Beef and Egg Hash
Trim spinach, wash in several changes of water, then blanch in a pot of boiling salted water over medium-high heat for 2 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water; roughly chop.
Heat oil in a skillet over medium-high heat. Add onions and cook for 10 minutes; add ground chuck and cook, breaking up with a spoon, until brown, about 3 minutes.
Add spinach, cook for 2 minutes; add eggs and cook, without stirring, for 30 seconds. Remove from heat, stir, and season to taste with grated Parmigiano-Reggiano, salt, and pepper.
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Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta
Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta
In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in the feta just before serving.
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