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
Mushroom Risotto
Mushroom Risotto
INGREDIENTS
DIRECTIONS
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
[print-me target=”.post-content”]
Spinach Pesto Pasta
Spinach Pesto Pasta
INGREDIENTS
DIRECTIONS
Cook penne, reserving 1/2 cup pasta water. In a food processor, pulse spinach, walnuts, Parmesan, olive oil, and garlic. Toss pesto with penne and pasta water; season. Serve with ricotta
[print-me target=”.post-content”]
Broccoli, Sun Dried Tomato and Goat Cheese Frittata
Broccoli, Sun Dried Tomato and Goat Cheese Frittata
INGREDIENTS
DIRECTIONS
Heat broiler. Fill a small sauce pan with water and a few pinches of salt, then bring to a boil. Prepare a bowl with ice and water. Put the broccoli in the boiling water and blanch until vivid green, about 1 minute. Remove with a slotted spoon and place in the ice bath until chilled. Drain well. Crack the eggs into a bowl and whisk until whites and yolks are well combined. Season the eggs with salt and pepper. Heat a 10-inch nonstick, stovetop-to-oven (one without a plastic handle that may melt in the broiler) skillet over medium heat, and melt the butter in the pan. Add the shallots and thyme and cook them until soft and fragrant, about 2 minutes. Add the broccoli and sun-dried tomatoes and heat through, about a minute, then add eggs. Distribute the vegetable mixture evenly through the egg mix, then let eggs set, about 1 minute. Using a flexible silicone spatula, lift the edges of the set eggs, allowing the uncooked eggs to run beneath them, and cook for another minute. Sprinkle the goat cheese evenly on top of the eggs. Place the skillet under the broiler and continue to cook eggs until they are set, fluffy, golden, and the cheese has melted, about 3 minutes. Remove the frittata from the oven, cool slightly and cut into wedges for serving.
[print-me target=”.post-content”]