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 Kabocha Squash with Cumin Salt
Roasted Kabocha Squash with Cumin Salt
INGREDIENTS
DIRECTIONS
Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.
[print-me target=”.post-content”]
Celery, Apple and Fennel Salad with Cilantro and Lime
Celery, Apple and Fennel Salad with Cilantro and Lime
INGREDIENTS
DIRECTIONS
In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings
[print-me target=”.post-content”]
Baked Stuffed Apples
Baked Stuffed Apples
INGREDIENTS
DIRECTIONS
Pre-heat the oven to 425ºF. Trim the tops of each apple and scoop out the center and the seeds; rub the edges of the trimmed fruit with the lemon. In a medium size bowl, combine the butter, cereal, sugar and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.
[print-me target=”.post-content”]