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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
Authentic Bruschetta (NYT Recipe)
Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
Braised Kale and White Beans with Parmesan
¼ cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
½ cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving.
In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
Parmesan Roasted Red Potato Wedges
4 red potatoes
3 tablespoons olive oil
1/2 cup parmesan cheese, finely shredded
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning, rosemary and/or thyme
1/4 teaspoon fresh ground black pepper
INSTRUCTIONS
1. Preheat your oven to 400 degrees F.
2. Cut each potato in half, then cut each half into 4 wedges. Place the potato wedges into a gallon-size plastic baggie with the olive oil and mix to coat.
3. In a small bowl, combine the shredded parmesan cheese and all of the seasonings. Add the cheese mixture to the baggie and mix well so the cheese is coating the potato wedges.
4. Arrange the wedges on a dark baking sheet so that they are not too crowded. Bake for 10 minutes, flip, and continue baking for an additional 10 minutes or until the wedges are golden and cooked through.