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
White Peach Bruschetta with Ricotta and Prosciutto
White Peach Bruschetta with Ricotta and Prosciutto
Summer cooking is all about ease. Minimizing your time in the kitchen while still making delicious meals is what we strive for during these warm months. As suggested by The Dinner Guide from Williams Sonoma, you can just add a salad to make this hearty bruschetta a meal. These ingredients would also work well on a flatbread or pizza!
INGREDIENTS
DIRECTIONS
In small saucepan over medium heat, simmer vinegar until reduced by half, 3-4 minutes. Let cool. Preheat Panini press on “sear” setting (or preheat grill pan to medium high). Generously brush both sides of bread slices with 1/3 cup of oil. Working in batches, place bread on Panini press and close lid (or place on hot pan and cook both sides until browned (2-3 minutes). Set aside. Working in batches, arrange nectarine slices on Panini press or grill pan. Close lid or tent with foil. Cook until peaches are nicely marked on both sides, about 2 minutes. Spread 1 ½ tbsp. ricotta cheese on each bread slice. Drape prosciutto on top, dividing evenly. Top with peach slices. Put arugula in small bowl. Lightly drizzle arugula with oil. Top bruschetta with arugula. Drizzle with reduced vinegar. Sprinkle with salt and serve immediately.
Wine Recommendation:
This dish would pair nicely with a Chenin Blanc (sweeter light white wine) or a Prosecca (sparkling white wine).
[print-me target=”.post-content”]
Roasted Red Potatoes with Garlic Butter and Thyme
Roasted Red Potatoes with Garlic Butter and Thyme
From BetterWithReds.com, this roasted red potato recipes make a nice side dish to almost any meal.
INGREDIENTS
DIRECTIONS
Preheat oven to 400°. Spread out the potato slices in a large rimmed baking pan. In a small bowl, melt 1 tablespoon of the butter in microwave. Stir olive oil into the butter and then drizzle over potatoes. Toss to coat and then spread the potatoes out evenly in the pan. Season with salt and pepper. Roast in the oven until golden, about 35 min. total, flipping the potatoes half way. While the potatoes are roasting, in a small skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the garlic and cook until softened and very fragrant but not too brown. Remove pan from heat. Transfer half of the roasted potatoes to a serving dish and drizzle with half of the garlic butter mixture. Sprinkle with half of the thyme. Add the remaining potatoes, followed by the remaining garlic butter mixture and thyme. Sprinkle with Parmesan, adding more salt and pepper, if desired. Serve hot.
[print-me target=”.post-content”]
Peacah Caipirinha and Frozen Peach Margarita
Peach Caipirinha
Be sure to use a ripe peach in this tart, refreshing spin on the classic Caipirinha. Adapted from SeriousEats and Back 40 West in NYC.
INGREDIENTS
DIRECTIONS
Slice peach in quarters and place in cocktail
shaker. Add lime juice and sugar, muddle well. Add cachaça and lime wedges,
fill shaker with ice and shake until very cold, about 15 seconds. Pour
unstrained into a rocks glass
Frozen Peach Margarita
INGREDIENTS
DIRECTIONS
In a blender, combine frozen sliced peaches, tequila, triple sec, fresh lime juice, sugar, and ice cubes. Puree until smooth (stop blender and stir if necessary) and serve immediately.
[print-me target=”.post-content”]