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 Crumb Bars
Peach Crumb Bars
For the Dough:
For the Filling:
Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares
[print-me target=”.post-content”]
Spinach, Bacon and Peach Salad
Spinach, Bacon and Peach Salad
Place the first six ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese. Yield: 8 servings (1-1/2 cups dressing).
[print-me target=”.post-content”]
Lentils with Cucumbers, Chard and Poached Egg
Lentils with Cucumbers, Chard and Poached Egg
Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.
[print-me target=”.post-content”]