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
Kelly’s Peach and Banana Muffins
Kelly’s Peach and Banana Muffins
This recipe can be modified in many ways, but the bananas always remain. Fresh strawberries, blueberries, raspberries or nectarines also work well. You can also omit the nuts if you don’t care for them. From our good friend Kelly, this gluten free muffin is a keeper!
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F. Place muffins wrappers in a muffin pan or grease muffin pan with oil or butter.
In a medium bowl, mix together flour, salt, baking soda and baking powder (and flax seeds if you desire). In a large bowl, beat together the oil, applesauce and sugar. Add the flour mixture to the oil mixture and beat until blended. Gradually beat in eggs. Fold in bananas, peaches and pecans. Spoon the batter into the muffin tins and bake for 18 minutes, or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes before removing to cool on rack. Can be made in a loaf pan for bread but will bake for around 50 minutes at 350 or until toothpick comes out clean.
[print-me target=”.post-content”]
Southwestern Frittata
Southwestern Frittata
This recipe is always a hit and you can really substitute any items you want. You can easily make it Italian style by adding mushrooms and Italian seasonings. The basics are the egg with cheese topping and the bottom veggies and protein combination. The broiling step is important. We typically use 4 eggs and 4-6 egg white equivalents.
INGREDIENTS
DIRECTIONS
Beat eggs, cheese, seasoning, salt/pepper until well blended. Set aside. Melt butter in ovenproof 12-inch skillet over medium heat. Cook meat/veggies about 2 minutes, stirring frequently. Spread mix evenly in bottom of skillet. Pour egg mix evenly over meat/veggie mix. Reduce heat to medium-low. Make sure you do this or the bottom will burn. Cover and cook 9-11 minutes (make sure you cover so that it can steam and cook through without burning). Remove cover. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Cut into wedges.
[print-me target=”.post-content”]
Summer Corn Salad
Summer Corn Salad
With tons of fresh and fun vegetables in the summer, it’s no wonder there are so many fantastic salad recipes. A word of caution with this one- make sure to double or triple it if you are having guests- it’s so good and it goes very fast!
INGREDIENTS
DIRECTIONS
Cook corn for 3 minutes. Drain and immerse in cold water to stop cooking (I just ran cold water over them). When the corn is cool, cut the kernels off the cob. Toss kernels in large bowl with red onion, vinegar, olive oil, salt and pepper. Toss in fresh basil before serving. Can be served cold or at room temp. The recipe serves 4-6 but make sure to double it if you have more than 4 guests…it’s that good!
[print-me target=”.post-content”]