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
Pan Fried Beans and Kale
Pan Fried Beans and Kale
Finely chop the kale, wash it, and shake off as much water as you can. Set aside. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with parmesan cheese.
[print-me target=”.post-content”]
Vegetarian Collard Greens
Vegetarian Collard Greens
Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of each other, then roll lengthwise. Cut rolled up leaves into 1″ slices widthwise. Repeat until all the greens are done, and add to a large pot.
Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.
[print-me target=”.post-content”]
Pine Nut Chicken Lettuce Cups
Pine Nut Chicken Lettuce Cups
To Serve
In a large mixing bowl, whisk together the egg white and cornstarch. Toss the chicken in the egg white mixture until well coated.
Heat a drizzle of olive oil in a large nonstick sauté pan over medium heat. Add the coated chicken pieces to the pan, stirring to prevent them from sticking together. Cook until the chicken has browned, about 3-5 minutes.
Add the garlic, celery and water chestnuts to the pan and season with salt and pepper. Cook for an additional 2 minutes, to allow the celery to begin to soften. While stirring the mixture in the pan, add in the whites of the scallions, pine nuts, lime juice, soy sauce and brown sugar. Cook for another minute.
To serve, pour pine nut chicken, while still hot, into the hollowed out pineapple half and top with more pine nuts and the reserved sliced scallion greens. Use Bibb lettuce as a vessel to eat the chicken.
[print-me target=”.post-content”]