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
Kale, Strawberry and Avocado Salad with Lemon Poppy Seed Dressing
Kale, Strawberry and Avocado Salad with Lemon Poppy Seed Dressing
Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender. Add the strawberries, avocado, almonds, and feta cheese. Toss gently. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well. Pour the dressing over the salad and toss to coat. Serve.
[print-me target=”.post-content”]
Shredded Kale Salad with Tomatoes, Olives and Feta
Shredded Kale Salad with Tomatoes, Olives and Feta
Pull or cut the kale away from the stems. Work in batches and slice them into thin ribbons. Put the kale in a large salad bowl. Drizzle in 1 Tbsp. of the oil, salt, pepper and roughly rip up the dill/mint with your hands and add that in too. Massage the kale with your hands to soften the leaves until they glisten. In a small dish, mix together the remaining oil, vinegar, mustard and red pepper flakes to combine. Pour it over the kale and toss to coat. Crumble in the feta, add the tomatoes, olives and red onion and toss again. Add more of whatever you wish to taste.
[print-me target=”.post-content”]
Warm Garbanzo Bean and Kale Salad with Smoked Paprika and Parsley Vinaigrette
Warm Garbanzo Bean and Kale Salad with Smoked Paprika and Parsley Vinaigrette
Whisk together the lemon juice, orange zest, orange juice, mustard, smoked paprika, maple syrup, parsley, salt and pepper in a small bowl. Add the olive oil in a slow and steady stream, whisking until combined. Set aside. Remove the ribs and stems from the kale leaves and coarsely chop. In a medium saucepan over high heat, add the kale with 3 tablespoons of water. Cover and cook until kale wilts down, about 4 minutes. Meanwhile, rinse and drain the chickpeas. When the kale leaves are tender, add the chickpeas and paprika dressing to the pan and stir to combine. Cook together until dressing is warm and evenly coats the beans and kale, about 6 minutes. Season to taste with cayenne pepper and salt. Spoon mixture into desired serving dish. Garnish with sliced scallions and serve.
[print-me target=”.post-content”]