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
Thyme Corn Bread
Thyme Corn Bread
Preheat oven to 350°. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.
Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.
[print-me target=”.post-content”]
Grilled Stuffed Portobello Mushrooms
Grilled Stuffed Portobello Mushrooms
Prepare grill. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
[print-me target=”.post-content”]
Cantaloupe and Cucumber Salad with Fresh Cilantro
Cantaloupe and Cucumber Salad with Fresh Cilantro
In large bowl, whisk lime juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended. Add cucumber, cantaloupe, green onion, and cilantro; toss to coat. Makes 8 1/2 cups.
[print-me target=”.post-content”]