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
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”]
Turkey Chili with Kale
Turkey Chili with Kale
Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, breaking the turkey apart into crumbles with a wooden spoon, until cooked through, 6 to 8 minutes.
Remove meat with a slotted spoon and set aside.
If you have some fat left in the pan, drain off all but 1 tablespoon; if you don’t have any fat left, add a tablespoon of olive oil. Reduce the heat to medium. Add the onions, season with some of the salt and pepper, and cook until the onions are softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Add the tomato paste, sugar, chili powder, cumin, oregano, and remaining salt and pepper to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the diced tomatoes and stir, scraping up any brown bits from the bottom of the pot. Add the meat and 2 cups of chicken broth to the pot. Raise the heat to medium-high and bring the mixture to a simmer.
Once simmering, lower the heat to medium-low and cook for 20 minutes. Add the kale, beans, and corn and continue cooking until the kale has softened and tastes tender, but is still bright green, about 10 more minutes. Taste the chili — add more broth for a soupier chili and add more sugar or spices to taste.
[print-me target=”.post-content”]