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
Sausage, Peppers and Onions
Sausage, Peppers and Onions
INGREDIENTS
DIRECITONS
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes. Sausage, peppers and onions will keep in the fridge for several days. Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
[print-me target=”.post-content”]
Sautéed Peppers and Onions
Sautéed Peppers and Onions
DIRECTIONS
INGREDIENTS
Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 5 cups of onions.) Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
[print-me target=”.post-content”]
Pasta with Escarole, White Beans and Chicken Sausage
Pasta with Escarole, White Beans and Chicken Sausage
INGREDIENTS
DIRECTIONS
Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep sauté pan or 8-quart stockpot. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
[print-me target=”.post-content”]