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
Roasted Radishes
Roasted Radishes
INGREDIENTS:
DIRECTIONS:
Preheat oven to 450 degrees. Place a sheet tray in the oven to get it smoking hot. In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven. Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle. Total cooking time should be 10-15 minutes, depending on the size of the radishes. When ready, they’ll be blistered and pink with just a little bite left to the texture. Serve as a side dish with a drizzle of fresh olive oil, or fold into a salad.
[print-me target=”.post-content”]
Sweet Potato with Spinach, Hummus and Feta
Sweet Potato with Spinach, Hummus and Feta
From cookincanuck.com you can enjoy this recipe for lunch or a side dish. These stuffed potatoes have fantastic flavor.
INGREDIENTS:
With a fork, pierce the sweet potato in several places. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork. (or in an oven at 375 degrees for an hour)
Let the sweet potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise. Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.
With the back of a fork, mash the potato flesh until most lumps are gone. Heat the olive oil in a small skillet set over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring, until the spinach is wilted, about 1 minute. Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese and ground pepper. Stir gently to combine. Scoop the sweet potato mixture into the reserved sweet potato skins. Serve.
[print-me target=”.post-content”]
Ramp Pesto Pasta
Even easier than a traditional basil pesto, this norecipes.com dish gets the green and garlic from one ingredient-ramps!
INGREDIENTS:
DIRECTIONS:
Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).
Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.
Plate and serve with lemon wedges for squeezing.
[print-me target=”.post-content”]