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
Maple Glazed Chicken with Apple-Brussels Sprout Slaw
Maple Glazed Chicken with Apple-Brussels Sprout Slaw
INGREDIENTS
DIRECTIONS
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.
Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.
[print-me target=”.post-content”]
Brussels Sprouts with Browned Garlic
Brussels Sprouts with Browned Garlic
INGREDIENTS
DIRECTIONS
Preheat oven to 425°. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm. Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.
[print-me target=”.post-content”]
Tri Colored Roasted Bell Pepper Salad
Tri Colored Roasted Bell Pepper Salad
INGREDIENTS
DIRECTIONS
Broil the peppers on a baking sheet in the oven, until their skins are charred and the flesh is somewhat tender. You can also grill them on a BBQ. Do not over roast, or the flesh will be mushy. It should be tender but still firm enough to hold its shape when cut. When the bell peppers are cool enough to handle (Putting them in a brown bag speeds this process & makes it easier to peel), peel their skins off and remove the seeds. Divide each bell pepper lengthways into half, then slice each half into strips, not too thin and not too thick. Put them in a mixing bowl, add the fresh herbs, garlic, lemon juice, and olive oil. Season with salt and pepper, to taste. Serve slightly chilled.
[print-me target=”.post-content”]