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
Grilled Portobello Mushroom Burgers
Grilled Portobello Mushroom Burgers
INGREDIENTS:
DIRECTIONS:
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan with non-stick spray. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the lettuce and grilled Portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
[print-me target=”.post-content”]
Portobello Mushrooms Stuffed with Kale and Goat Cheese
Portobello Mushrooms Stuffed with Kale and Goat Cheese
INGREDIENTS:
DIRECTIONS:
Sauté a bunch of kale with olive oil and thinly sliced garlic, add red pepper flakes and a splash of water and simmer until it all wilts down. Add in some creamy goat cheese. It will melt down and get creamy. Partially grill Portobello mushrooms. Stuff kale mixture into a partially grilled Portobello and top it with some homemade breadcrumbs. Bake at 400 for 5-7 minutes.
[print-me target=”.post-content”]
Smashed Potatoes with Garlic and Chives
Smashed Potatoes with Garlic and Chives
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes. Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.
To test for doneness, poke a potato with a fork. If the fork penetrates easily, they’re done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste. Sprinkle chives on the potatoes to serve.
[print-me target=”.post-content”]