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
Scallops, Mushrooms and Scallions
Scallops, Mushrooms and Scallions
In a large nonstick skillet, over -medium–high heat, heat 3 tablespoons of olive oil. Add the garlic, and once the garlic begins to sizzle, add the mushrooms and season with ½ teaspoon salt. Cook until the mushrooms wilt, about 6 to 7 minutes.
Add the scallions, thyme, and butter, and cook until the mushrooms are tender, another 3 or 4 minutes. Transfer to a serving platter, and keep warm.
Wipe out the skillet, return it to -medium–high heat, and add the remaining tablespoon of olive oil. Season the scallops with remaining ½ teaspoon of salt, and cook, turning once, until just cooked through, about 1 to 2 minutes per side. Serve on mushrooms, drizzled with balsamic vinegar if desired.
[print-me target=”.post-content”]
Corn Chowder
Corn Chowder
Place chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon slightly browns and renders its fat, 3-4 minutes. Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften.
Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan. After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
Discard the cobs and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.
[print-me target=”.post-content”]
Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
Preheat oven to 425° F. Place tomatoes in a shallow baking pan. Season with the salt, pepper and garlic. Drizzle with the olive oil. Toss gently with your hands. Roast until the smallest tomatoes begin to pop, about 15 minutes, depending on size. Transfer to a bowl; add the basil and toss.
Heat olive oil in cast iron pan, add corn and season with salt. Cook until just beginning to brown. Add butter and add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomatoes to a plate, then top with the eggs. Season with more salt and pepper to taste.
[print-me target=”.post-content”]