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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Sungold Tomato Pasta
1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound pasta, any shape
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep’s
milk cheese
1 cup chopped basil
Bring a large pot of water to a boil over medium-high heat. Season well with
salt. Add the pasta and cook for 3 minutes less than package directions,
about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic
and cook until the garlic is fragrant and just beginning to brown. Add the
tomatoes and the salt and cook, stirring often, until the tomatoes are just
beginning to break down and release their juices, about 3 minutes. Add the pasta
to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the
tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine.
Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of
olive oil and more Parmesan if desired.
Peach, Tomato and Corn Salad
2 large or 3-4 medium tomatoes, each cut into 8 wedges
1-2 peaches, diced (about 1 cup)
1 cup fresh corn kernels (from 2 small ears or 1 large ear)
1/4 teaspoon kosher salt
1/4 cup Honey Vinaigrette
2 ounces feta or goat cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper
Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with cheese, and sprinkle with black pepper.
Honey Vinaigrette
1/2 cup canola oil
1/3 cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.
How to Cook Spaghetti Squash
1 large spaghetti squash (2 small spaghetti squash can be subbed per 1 large)
1 Tbsp oil
1 pinch sea salt
Preheat oven to 400 degrees F and line a large rimmed baking sheet or baking dish with parchment paper or foil.
Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side.
Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
Note: For a more moist squash, omit the oil and instead add just enough water to cover the bottom of your baking sheet or baking dish and bake at 400 degrees F (204 C) until a knife easily pierces the exterior – about 35-45 minutes.
Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings. You can now use your spaghetti squash with any recipe you’d like.
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