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
Honeycrisp, Cheddar, Bacon and Arugula Crostini
Honeycrisp, Cheddar, Bacon and Arugula Crostini
INGREDIENTS
DIRECTIONS
Preheat the oven to 350 degrees F. Add 1 tbsp. olive oil to a large sauté pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini. Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes. Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes. While the crostini are doing their final toast, heat the ½ of remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the arugula, season with salt and stir to coat the greens with the vinaigrette. Remove the crostini from the oven, cut the bread in half and then top with the wilted arugula.
[print-me target=”.post-content”]
Grilled Hummus Sandwich with Tomatoes, Leeks and Arugula
Grilled Hummus Sandwich with Tomatoes, Leeks and Arugula
INGREDIENTS
DIRECTIONS
Heat 1 tbsp. oil in a medium pan over medium high heat, add sliced leek and cook, stirring occasionally until golden around the edges and tender, about 5 min. Set aside. Heat your griddle over medium high. Lightly grease griddle if not using cast iron. Layer both inside slices of bread with a generous amount of hummus. Add a layer of sautéed onions, then sliced tomato, arugula and a sprinkle of salt & pepper. Add top slice of bread and gently press down. Drizzle or brush olive oil on the top. Place oiled side on griddle and cook for about 2 – 3 minutes, or until golden. Before flipping, drizzle or brush the top with olive oil. Flip and cook for another 2 -3 minutes until bread is golden once again and sandwich is warmed through.
[print-me target=”.post-content”]
Jewish Apple Cake
Jewish Apple Cake
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 10 inch Bundt pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar. Bake at 350 degrees F for 70 to 90 minutes. When inserted knife comes out clean the cake is done
[print-me target=”.post-content”]