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
White Bean and Tuna Salad with Celery and Lemon
White Bean and Tuna Salad with Celery and Lemon
INGREDIENTS
DIRECTIONS
In a large bowl, combine beans, tuna, sliced celery and onion. Squeeze the juice of 1 lemon into bowl; add oil and toss to combine. Season to taste with salt and pepper, adding more lemon juice to taste, if desired. Add radishes and cucumber; toss to combine. Divide salad onto plates and garnish with celery and parsley leaves.
[print-me target=”.post-content”]
Italian Sausage, Long Hots and Potatoes
Italian Sausage, Long Hots and Potatoes
INGREDIENTS
DIRECTIONS
Tip: Par cook each part then assemble it!
Preheat the oven to 400 degrees. In an oven proof pan (preferably cast iron), fry sausage in a little olive oil to brown it, 3-4 minutes on each side, and then place it on a plate and cut into pieces. In the same pan, fry the long hot peppers. Remove them and put that on the plate with the partially cooked but nicely browned sausage.
Get the pan hot again and then add a tablespoon of olive oil and fry potatoes till they are crispy brown, about 10 minutes. Now turn the heat up on the pan and add the sausage and the peppers, potatoes and now the minced garlic (to taste), salt and pepper (to taste) and stir around.
With an oven mitt, move the pan to the highest point in the oven. It will take approx. 15 minutes to fully cook and if you love it well done you can let it go a little longer. When you remove the pan top with the parsley. Serve with Italian bread.
[print-me target=”.post-content”]
Pan Sauteed Crispy Potatoes and Onions
Pan Sautéed Crispy Potatoes and Onions
INGREDIENTS
DIRECTIONS
Peel and slice potatoes about 1/8 inch thick (or thinner). Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time
[print-me target=”.post-content”]