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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Cranford, NJ 07016
Shredded Brussels Sprout Bacon Salad and Warm Cider Vinaigrette
From Half Baked Harvest, featuring Dagele Brussles Sprouts, Ely Washington Crossing Cheese, Ely Bacon, Terra Momo Olive Oil, Dagele Shallots, Dwight Miller Apple Cider Vinegar, Solebury Apple Butter, Happy Dirt Satsuma Oranges
6 cups shredded brussels sprouts (about one 12 ounces)
1 1/2 cups grated manchego, Washington crosing or parmesan cheese
1/2 cup toasted hazelnuts or pecans, roughly chopped
1 1/2 cups pomegranate arils
6 thick cut slices bacon, chopped
1/3 cup extra virgin olive oil
1 medium shallot, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon apple butter
1 tablespoon fresh thyme leaves
1 teaspoon fresh orange zest
kosher salt and black pepper
pinch of crushed red pepper flakes
1. In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
3. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature.
Chopped Winter Salad
2 beets (peeled and sliced)
2 cups butternut squash (peeled and diced)
2 tablespoons olive oil
salt and pepper
6 cups arugula, kale, spinach or any lettuce
1/4 cup chopped walnuts
1/4 cup crumbles goat cheese
1/4 cup pomegranate seeds
FOR THE DRESSING
1/4 cup orange juice (or the juice of a large orange)
2 tbsps apple cider vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
salt and pepper (to taste)
1/3 cup olive oil
ROAST THE BEETS AND SQUASH
Preheat the oven to 425 degrees F.
Spray two baking sheets with olive oil and place the beets in a single layer on one of baking sheets, drizzle with some olive oil and sprinkle with salt and pepper. Use the same method for the butternut squash. Roast the beets and squash in the preheated oven for 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes.
MAKE THE DRESSING
Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a mason jar and shake well to emulsify.
BUILD THE SALAD
Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!
Georgie and Tom’s
There is a 2-package minimum (4 meals, serving 4 people) – cost $58
There are 20 options in the “add on” sections starting with the form opening this Thursday for the week of 10.17.22