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
Strawberry Shortcake
Strawberry Shortcake
For the strawberries:
For the cake:
For the whipped cream:
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Place a metal bowl and beaters in the freezer during shortcake cooking time. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
[print-me target=”.post-content”]
Crispy Kohlrabi and/or Zucchini Medallions
Crispy Kohlrabi and/or Zucchini Medallions
Peel Kohlrabi and cut them into slices no thinner than 1/4″ thick. Boil them for about 10 minutes, they don’t have to be done. If you use zucchinis, you don’t have to boil them after cutting into slices. Pour milk into a bowl, in a separate bowl, add flour, salt, and pepper. Dip each medallion in the milk, than dip into the flour mixture, make sure each side is coated. Once all medallions are coated, drizzle enough oil into a frying pan. Add Kohlrabi and fry for 3-5minutes or until bottoms of medallions are golden brown. Remove from pan to a plate with paper towels. Serve with sour cream!
[print-me target=”.post-content”]
Grilled Romaine
Grilled Romaine
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or sauté pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.
[print-me target=”.post-content”]