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Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Cucumber Salad with Dill Dressing over Green Lettuce
Cucumber Salad with Dill Dressing over Green Lettuce
INGREDIENTS
• 2-4 slicing cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
• 1/2 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons chopped fresh dill, plus more for garnish (optional)
• Coarse salt and ground pepper
• 1 head green Boston, Butter or Bibb lettuce
DIRECTONS
In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine. Add dressing to cucumbers, and toss to coat, but do not overdress. Garnish with more dill, if desired. Serve over green lettuce, or refrigerate, covered, up to 4 hours.
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Roasted Chioggia Beets with Feta
Roasted Chioggia Beets with Feta
Chioggia beets, which show off their pretty white and pink rings when sliced, are a sweet accent to tangy feta. Food and Wine magazine suggest serving this dish as a salad or cheese course after the main course.
INGREDIENTS
• 1/2 cup raspberry vinegar
• 3 tablespoons honey
• 1 medium shallot, minced
• Kosher salt and coarsely cracked black pepper
• 1/4 cup grapeseed oil
• 8 small beets or 4 medium beets (about 2- 2 1/2 pounds), washed and trimmed
• 1 tablespoon unsalted butter, cut into small bits
• 4 ounces feta cheese, thinly sliced (use the least salty feta you can find such as Bulgarian feta)
DIRECTOINS
Preheat the oven to 350°. Whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil until emulsified. Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter. Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool slightly. Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours. To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.
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Grilled Scapes
Grilled Scapes
Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flakey salt and maybe a bit of lemon juice and/or lemon zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and very different from raw scapes.
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