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
Garlic Roasted Zucchini
Garlic Roasted Zucchini
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil. Spread the zucchini out onto a foil or silicone-lined roasting pan, skin side down. Sprinkle with salt. Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.) Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
[print-me target=”.post-content”]
Roasted Beets with Lemon Vinaigrette
Roasted Beets with Lemon Vinaigrette
Spray a baking dish with nonstick cooking spray. Place the beets in the dish and cover tightly with foil. Bake the beets for about 1 hour or until tender when pierced with a fork or thin knife. Remove from oven and allow to cool to the touch. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper for the dressing. When the beets are cool enough to handle, peel and slice the beets, arranging the slices on a platter. Drizzle with vinaigrette and garnish with parsley.
[print-me target=”.post-content”]
Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta
Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta
Trim the ends of the zucchini and cut in half crosswise. Using a mandoline or a knife, cut the zucchini into thin matchsticks and place in a colander in the sink. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad. Bring a medium pot of water to a boil. Salt the water and add the barley. Cook, stirring occasionally, until barley is cooked through but still pleasantly chewy, about 15-20 minutes. Drain and set aside.
Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside. In a large bowl, combine the chickpeas, barley and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
[print-me target=”.post-content”]