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:
317 Benson Place
Westfield NJ 07090
Hazelnut Crusted Tilapia with Zucchini Ribbons
Hazelnut Crusted Tilapia with Zucchini Ribbons
Place hazelnuts in a plastic ziplock bag and place on top of a kitchen towel. Gently smash hazelnuts into small pieces with a rolling pin or mallet. In the bowl of a food processor add hazelnuts, breadcrumbs, and garlic. Pulse until hazelnuts are fine and similar in size to the breadcrumbs.
Prepare station to coat the fish using 3 medium bowls: one with hazelnut-breadcrumb mixture, another with 1 egg and 1 tablespoon water beaten together, and the last with flour. Season fish with salt and pepper. Toss each piece of fish in flour until fully coated and shake off excess, then dip into egg and coat in breadcrumbs. Repeat steps for remaining fish and set aside.
Trim off both ends of each zucchini. Using a vegetable peeler, create long flat noodles by running peeler against the length of each zucchini. Place in a large mixing bowl and toss with salt and pepper using tongs. In a large skillet add 1 tablespoon olive oil over medium heat; cook while tossing gently under it’s just tender, 3 to 4 minutes. Transfer to a plate and cover loosely with foil.
Return skillet to the stove; heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add 2 pieces of fish and cook until golden brown, 3 to 4 minutes per side. Place on plate lined with paper towels and immediately season with salt and pepper. Add more butter and olive if necessary and repeat for last 2 pieces of fish. Serve fish with zucchini noodles and garnish with fresh parsley and sprinkle of sea salt.
[print-me target=”.post-content”]
Zucchini “Pasta” Caprese
Zucchini “Pasta” Caprese
In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1 to 2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to large bowl.
To bowl with zucchini, add tomatoes, mozzarella, basil, garlic, and 1/2 teaspoon salt. Gently toss to combine. Serve immediately, topped with almonds.
[print-me target=”.post-content”]
Italian Sweet and Savory Squash Bowls
Italian Sweet and Savory Squash Bowls
2 small to medium acorn squash (the halves should be the size of a small bowl)
Filling:
Topping:
Fresh bread crumbs:
Toast 2 slices of whole wheat bread in toaster until deep brown, chop into fine bread crumbs (it should be easy if toast is very crispy) fry in 1/2 tablespoon of olive oil. Toss with a big pinch of salt and set aside.
Wash, halve, and scrape the inside of the squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.
In a large saute pan fry crumbled turkey sausage, olive oil, onions, garlic, red pepper flakes, and dry herbs on medium heat. When sausage is almost cooked through add chopped roasted red peppers, sundried tomatoes, and artichoke hearts. Cook with turkey until turkey is cooked through. Add 1/4 cup water if it seems dry. Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and salt as needed. Remove from heat.
Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of grated cheese.
Broil just until cheese is lightly browned.
[print-me target=”.post-content”]