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
Peach and Sweet Onion Salad over Summer Lettuce
Peach and Sweet Onion Salad over Summer Lettuce
In a large bowl, combine the peaches and onion. Sprinkle with the lemon juice, cayenne, salt and several grinds of black pepper. Toss together thoroughly and chill until ready to serve. The salad can be prepared to this point up to one day in advance. Serve portions of the chilled peaches and onions over a small bed of crisp lettuce.
[print-me target=”.post-content”]
Orzo with Parmesan and Basil
Orzo with Parmesan and Basil
Melt butter in heavy skillet over medium high heat. Stir in orzo and sauté until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in parmesan cheese and basil and season with salt and pepper to taste.
[print-me target=”.post-content”]
Basic, Italian and Greek Grilled Eggplant Ideas
Basic Grilled Eggplant
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.
Italian Grilled Eggplant
Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of 1/3 cup olive oil and 1 tablespoon minced garlic. Grill, covered, until tender and lightly browned, turning and brushing with more oil as needed, about 20 minutes. Layer with grilled tomato and mozzarella. Garnish: Basil.
Greek Grilled Eggplant
Slice eggplants in half lengthwise; make shallow cuts on flesh side. Combine 1/3 cup olive oil and 1/4 cup each minced onion and minced or puréed olives (or tapenade); brush all over eggplant, pushing into slits. Grill, covered and turning as needed, until flesh is soft and skin is crisp, 20-30 minutes. Garnish: Crumbled feta and more olives.
[print-me target=”.post-content”]