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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Swiss Chard Pesto and Parsley Pesto
Swiss Chard Pesto
This pesto is a great alternative to the traditional types. From the Capay Valley Farm Shop, this chard pesto makes a nice addition to pasta or on top of hummus (served with the tabbouleh recipe included this week). Adding some fresh basil would work nicely as well!
INGREDIENTS
• 1/2 cup olive oil
• 1 bunch of Swiss chard OR 1/3 lb. loose leaves, chopped and stemmed
• 4 cloves of garlic, chopped
• 1 cup pecans or walnuts
• 1/2 tsp. sea salt
• 1 tbsps. lemon juice
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
DIRECTIONS
Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the chard, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Parsley Pesto
INGREDIENTS
• 2 cloves garlic
• 2 cups packed, stemmed Italian parsley
• Coarse salt
• 1/4 cup walnuts
• 1/2 cup freshly grated Parmesan cheese, or to taste
• 2/3 cup olive oil
• Salt and pepper
DIRECTIONS
In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
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Classic Strawberry Shortcake
Classic Strawberry Shortcake
Juicy strawberries spooned over a tender biscuits is the perfect springtime dessert. Classic strawberry shortcake is always a great way to go…not very heavy but always satisfying.
INGREDIENTS
• 1 quart fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs
DIRECTIONS
Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough using a lightly greased 1/3 measuring cup onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
Bake at 450° for 12 to 15 minutes or until golden.
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
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Stacked Salad
Stacked Salad
Just stack tomatoes, some mozzarella cheese, basil and asparagus and drizzle with some balsamic vinaigrette. It seems so simple yet is so delicious and makes a beautiful presentation. Eating farm fresh food- that’s what it’s all about! This recipe makes 4 salads but you can easily cut it in half. It also utilizes 3 of the ingredients you’ll receive in your Just Farmed Box this week!
INGREDIENTS
• 3-4 medium red tomatoes
• 8 thick slices fresh mozzarella cheese
• 1 bunch of asparagus, lightly roasted, blanched or sautéed until cooked but still firm, and then cooled
• 1 bunch fresh basil, washed but not chopped
• Red Bibb Lettuce
• Balsamic Vinegar
• Olive Oil
• Salt and Pepper
DIRECTIONS
Take stem and top part of core out of tomatoes. Slice tomatoes into slices so you have 4 slices per salad. Slice fresh mozzarella into 2 thick slices per salad for a total of 8. Cut off rough bottom inch of asparagus. Cut remainder into 3 equal pieces. Roast, blanch or sauté asparagus pieces until cooked but still firm and bright green. Remove and cool. Layer, starting with tomato, mozzarella, basil, tomato, asparagus, tomato, mozzarella, basil and end with tomato. Cut in half like a sandwich and part ½ way. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper. Surround outside of “sandwich” with chopped pieces of Red Bibb Lettuce.
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