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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
Peach Salsa
1 lb tomatoes, diced
1 bell or cubanelle pepper, 4 oz, seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1 1/2 lbs peaches, diced
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste
Chop tomatoes and transfer them to a large bowl.
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won’t notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!
Grilled Stuffed Cubanelle Peppers
6 medium Cubanelle peppers
6 tsp olive oil, divided
2 cloves garlic, minced
1 cup whole-wheat Israeli couscous
1 small yellow zucchini, cut into strips
1/2 cup each cooked romano beans and chickpeas (aka garbanzo beans; or BPA-free no-salt-added canned beans, drained and rinsed)
1/2 cup crumbled feta cheese
1/4 cup sliced sun-dried tomatoes (not packed in oil)
1/4 cup coarsely torn fresh basil (about 5 medium leaves)
2 tbsp white wine vinegar
1/4 tsp fresh ground black pepper
1/4 tsp sea salt, optional
Preheat grill to medium-high.
Cut tops off peppers, about 1/2 inch. Remove and discard stem and seeds. Dice tops of peppers and transfer to a medium bowl. Set aside bowl and cored peppers.
In a small saucepan, heat 1 1/2 tsp oil on medium-high. Add garlic and couscous and stir until garlic is light golden and fragrant. Add 2 cups water and bring to a boil. Reduce heat to low, cover and steam for 8 to 10 minutes, until all liquid is absorbed and couscous is al dente. Remove from heat and let stand, covered, for 5 minutes. Remove lid and fluff with a fork.
Meanwhile, grill peppers and zucchini: Grill cored peppers for about 8 minutes, turning occasionally until all sides are lightly charred. Remove peppers from grill and allow to cool at room temperature. Brush zucchini with 1/2 tsp oil and grill for 2 to 3 minutes, turning once, until lightly charred and tender. Let zucchini cool slightly, dice and add to bowl with diced pepper tops.
Add couscous, beans, chickpeas, feta, tomatoes, basil, vinegar, remaining 4 tsp oil, black pepper and salt, if desired, to pepper-zucchini mixture. Mix well.
Stuff about 3/4 cup pepper-zucchini mixture into each grilled pepper; lightly pack filling throughout entire pepper until filling reaches the top. Wrap each pepper tightly with plastic wrap and refrigerate for a minimum of 1 hour or a maximum of overnight. (Alternatively, carefully lay stuffed peppers in a shallow tray or dish, cover and refrigerate.)
To serve, arrange peppers on a platter and serve.
Cotija Cheese and Corn Dip
There’s a reason we share this recipe every year!
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.