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Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Flipside Farm- Bone Broth, Tomato, Basil, Chicken, Rice
INGREDIENTS
2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup tomato paste
2 medium tomatoes, cored and diced
2 cups long-grain brown rice
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 cups (1 quart) low-sodium bone broth
6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1/3 cup lightly packed chopped fresh basil leaves
Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.
Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.
Winter Apple Crumble
2 pounds sweet tart crisp cooking apples, about 6 cups diced.
2 tablespoons lemon juice
1 tablespoon cornstarch
½ cup granulated sugar
2 teaspoons ground cinnamon, divided
½ teaspoon ginger
½ teaspoon allspice
1 cup all-purpose flour
½ cup light brown sugar, packed
¼ teaspoon baking powder
¼ teaspoon kosher salt
7 tablespoons unsalted butter, melted (or vegan butter)
Preheat the oven to 375 degrees Fahrenheit.
Core, peel and dice the apples into 1/2-inch chunks. Combine the apples with the lemon juice, cornstarch, granulated sugar, 1 ½ teaspoons of the cinnamon, ginger, and allspice in a large bowl and toss until well coated. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, add the flour, brown sugar, the remaining ½ teaspoon cinnamon, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. Store at room temperature covered for 1 day, refrigerated for 4 days, or frozen for up to 3 months. Reheat in a 350 degree oven until bubbly.
Garlicky Kale and Red Onion Pizza
1 pound pizza dough ball
Cornmeal, for dusting baking sheet
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 1/2 cups kale leaves, torn into 1-inch pieces
2 teaspoons olive oil
2 cloves garlic, minced
6 ounces mozzarella, thinly sliced
1/3 cup thinly sliced red onions
Shredded Parmesan cheese, for garnish
Instructions