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
Basil and Corn Salad
Basil and Corn Salad
INGREDIENTS
DIRECTIONS
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
[print-me target=”.post-content”]
Smashed White Sweet Potatoes
Smashed White Sweet Potatoes
INGREDIENTS
DIRECTIONS
Place the sweet potatoes in a large pot, then fill with enough cold water to cover the potatoes by an inch. Bring to a boil on high heat, then reduce heat to medium and simmer until fork-tender, about 12 minutes. Drain the potatoes and return them to the pot; stir in the butter, salt, white pepper, nutmeg, and half of the cream and chicken broth. Mash with a potato masher or fork until smooth, adding more cream and chicken broth as needed. Taste and add more salt and pepper if desired
[print-me target=”.post-content”]
Breakfast Apple Granola Crisp
Breakfast Apple Granola Crisp
INGREDIENTS
DIRECTIONS
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola re-crisp. Cool to room temperature and then store in the fridge to eat with your morning yogurt.
[print-me target=”.post-content”]