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
Roasted Hakurei Turnips with Israeli Couscous Salad
Roasted Hakurei Turnips with Israeli Couscous Salad
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
[print-me target=”.post-content”]
Sauteed Radicchio and Grilled Radiccio
Sauteed Radicchio
INGREDIENTS
DIRECTIONS
Trim any brown part off the stem of the radicchio. Cut the radicchio head into quarters, cut out the core from each quarter, and cut quarters into bite-size pieces — I like to leave the pieces fairly large because it looks so pretty. Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic, if you like, and let it sizzle. Add radicchio, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until radicchio is tender and starting to brown, about 8 minutes. Transfer radicchio to a serving platter. Sprinkle with more salt to taste, if you like. Serve hot or warm.
Grilled Radicchio
Preheat a grill to medium high (you should be able to hold your hand about 1 inch over the cooking grate for 3 to 4 seconds). Trim any browned edges from the stem of the radicchio. Cut the radicchio into quarters. Rub or brush the entire radicchio quarters with the oil.
Set the radicchio cut-side down on the grill. Cook until the edges are well browned, about 4 minutes. Turn to the other cut-side, sprinkle with salt, and cook until the entire piece is nicely browned and wilted, about 4 more minutes.
Remove the radicchio from grill and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.
INGREDIENTS
DIRECTIONS
[print-me target=”.post-content”]
Asian Pear Green Smoothie and Cucumber, Apple and Romaine Green Smoothie
Asian Pear Green Smoothie
INGREDIENTS
DIRECTIONS
Add all of the ingredients to your blender (in the order above) and process until smooth and creamy.
Cucumber, Apple and Romaine Green Smoothie
INGREDIENTS
Ice -optional
DIRECTIONS
Place all ingredients into a blender and puree until smooth.
[print-me target=”.post-content”]