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
Blackberry Basil Mojito
Blackberry Basil Mojito (courtesy of the Minimalist Baker)
Add lime segments, blackberries, and sugar to a cocktail glass and gently muddle 7-8 times (use a muddler, or anything with a blunt edge, such as the handle end of a spatula). Add basil and gently muddle again 4-5 times to infuse flavor. Add white rum and gently stir/fold with a spoon to combine. Then add crushed ice, gently stir, and top with a splash of club soda. Gently stir/fold once more, then garnish with a bit more crushed ice and garnish with basil.
[print-me target=”.post-content”]
Cucumber Cooler Cocktail
Cucumber Cooler Cocktail
Add mint, lime, gin, sugar (if using) to shaker and muddle. Add cucumber slices to shaker and shake vigorously. Pour mixture over glass filled with ice and top with tonic water. Stir, let set for a few minutes for the flavors to enhance and enjoy.
[print-me target=”.post-content”]
Blueberry Quinoa Salad
Blueberry Quinoa Salad
Prepare quinoa by rinsing thoroughly with cool water in a fine mesh strainer. Then add to a small saucepan with vegetable stock and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy like rice. Remove from heat and set aside to cool slightly.
In the meantime, prepare dressing by heating a small skillet over medium heat. Once hot, add 1 Tbsp. grape seed oil, shallot, and sauté until tender and slightly caramelized – about 5 minutes – stirring often. Remove from heat to cool. Add shallot to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch each salt and pepper. Blend until pureed, scraping down sides as needed. Taste and adjust seasonings as needed. To plate, top the mixed greens with slightly cooled quinoa (you may not use it all), blueberries and hazelnuts. Serve with dressing. Best when fresh. Serves 2 as an entrée, 4 as a side dish.
[print-me target=”.post-content”]