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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
Mushroom, Onion and Goat Cheese Frittata
2 tablespoons olive oil, divided
2 medium Onions or Leeks, (whites and pale green parts only, chopped)
8 ounces mushrooms, thinly sliced
12 large eggs
1 /2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1/2 cup goat cheese, divided
Kosher salt, freshly ground pepper
Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add onions/leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/4 cup cheese. Season with salt and pepper.
Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
Stuffed Acorn Squash
-1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
-2 to 3 cups filling (see below)
-Olive oil
-Kosher salt and Freshly ground black pepper
General amounts for filling — to equal 2 to 3 cups total:
1/2 to 1 cup protein — ground sausage, ground beef, chicken, tempeh, or baked tofu
1 to 2 cups vegetables — onions, mushrooms, zucchini, peppers, greens
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1/2 to 1 cup shredded cheese
1 to 3 teaspoons herbs or spices
Instructions
Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.
Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.
Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.
Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.
Soy Braised Kabocha Squsah
SOY BRAISED KABOCHA SQUASH
INGREDIENTS:
DIRECTIONS:
Heat oil in 12″ skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.
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