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Mailing address:
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
Pasta Salad With Spinach, Garlic Scapes, Chickpeas, and Tahini
For Salad:
1/2 pound dry pasta, any shape
1 cup chickpeas, rinsed and drained
1 1/2 cups chopped spinach leaves
For the Dressing:
2 tablespoons finely chopped garlic scapes, or 1 clove garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon tahini
3 to 4 tablespoons water
Pinch red pepper flakes, to taste
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
Add pasta to a large pot of boiling salted water and cook according to package directions. Drain cooked pasta and return to pot. Stir in rinsed and drained chickpeas as well as baby spinach leaves. The residual heat of the pasta will cook spinach down a bit.
Make dressing by whisking together chopped garlic scapes or minced garlic, olive oil, fresh lemon juice, sesame paste, water, red pepper flakes, dried oregano, ground black pepper, and salt.
Toss pasta, spinach, and chickpeas with dressing and serve at room temperature.
Lemon Roasted Salmon with Asparagus, Escarole and Potatoes
For the salmon:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound potatoes, halved or quartered or cubed
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled
Cook the salmon:
Step 1
Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Meanwhile, make the salad:
Step 2
Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Step 3
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Step 4
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
Arugula Greek Salad
Recipe from “add a pinch”
6 cups arugula
2 cucumbers peeled and diced
1 pint cherry tomatoes halved or one medium tomato, diced
1 cup sliced Kalamata olives
1/2 medium red onion diced
1 green pepper seeded and diced
1 (8-ounce) container Feta cheese , crumbled
FOR THE DRESSING:
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon Dijon mustard
salt and pepper to taste
Assemble arugula, cucumbers, tomatoes, olives, onion, pepper and half of Feta cheese in a large bowl.
To make the dressing, simple add all dressing ingredients to a Mason jar, fit with the lid and shake vigorously until well-combined.
Pour about half of dressing over salad and toss. Then, top with remaining Feta cheese and serve with additional dressing on the side.