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
Squash, Mint and Yogurt Spread
Squash, Mint and Yogurt Spread
INGREDIENTS
DIRECTIONS
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables.
[print-me target=”.post-content”]
Mixed Squash Ribbons
Mixed Squash Ribbons
If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes have a light, satisfying crunch and refreshing flavor. A good quality extra virgin olive oil and nice finishing salt are also recommended by thektchn.com. Substituting herbs like mint or oregano and cheeses like feta or Parmesan would work nicely as well.
INGREDIENTS
DIRECTIONS
Trim the ends off the squash and, using a mandolin,
vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and
gently toss to combine. Let stand for 10 minutes. Season to taste with salt and
pepper. Then add the basil and pine nuts and gently combine. Transfer to
serving dish, crumble goat cheese on top and serve.
[print-me target=”.post-content”]
Greek Style Baked Fish with Tomato and Red Onion
Greek Style Baked Fish with Tomato and Red Onion
Fish with tomatoes and onions is a classic Greek combination. This recipe serves 2, but can easily be doubled or tripled. The best fish to use is cod, halibut, black cod or striped bass. Another alternative recommended by the NY Times is Mahi Mahi.
INGREDIENTS
DIRECTIONS
Pat the fish dry and season to taste with salt and pepper. Oil baking dish large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 10 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
[print-me target=”.post-content”]