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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
Apple Farro Breakfast Bowl
Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.
In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.
To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.
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Pickled Watermelon Radishes
In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.
Let cool to room temperature, then cover and refrigerate.
Sweet Potato Curry with Bok Choy/Spinach/Kale, Tofu and Caramelized Shallots
Rinse the rice well and put in pot with 2 cups water, 1/4 tsp salt. Bring to boil, reduce heat to medium-low, cover for 15-20 minutes until cooked.
While the rice is cooking, heat the coconut milk and 1 cup water in a skillet over medium-high heat. Stir in curry paste and cilantro and add sweet potatoes and lower the heat.
Heat another skillet over medium heat, then add the tofu cubes. Don’t touch it! Let the tofu get a nice sear for about 5 minutes, add a little peanut oil, then season with salt and some soy sauce and shake up the pan to move the tofu around. Cook for another 3 minutes or so and add to the sweet potatoes.
Wipe the pan and return to the heat with a little peanut oil. Add the shallots and some salt and let caramelize, 4-5 minutes. In another small pot, simmer the bok choy in some salted water for 3-5 minutes. Put some rice on each plate, add sweet potatoes, tofu, and sauce, and garnish with bok choy, shallots, scallions and lime.