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
Cauliflower Recipes
Cauliflower Recipes
Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper. Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.
Roasted Cauliflower
Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
[print-me target=”.post-content”]
Spinach Salmon Rice Bowl
Spinach Salmon Rice Bowl
Preheat oven to 400°. Cook rice as directed. I cook mine in a rice cooker, and it takes about 30 minuets.
Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
Add pure maple syrup, soy sauce, and lime juice and cook until it starts to bubble. Whisk cornstarch into 1.5 teaspoons water until mixed thoroughly; stir into the sauce. Cook until it is thick; about 2-3 minutes.
Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly. Sauté spinach in non-stick pan over medium heat. Since it is frozen and will release water as it cooks, I do not add any oil. Divide rice equally among 4 bowls; top each bowl with spinach, salmon fillets with the skin removed. Top each bowl with remaining sauce and sprinkle with black sesame seeds.
[print-me target=”.post-content”]
Stuffed Sweet Potatoes with White Beans and Kale
Stuffed Sweet Potatoes with White Beans and Kale
Preheat oven to 400°F. Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour. Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done. In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
[print-me target=”.post-content”]