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
Spaghetti with Olive Oil and Green Garlic
Spaghetti with Olive Oil and Green Garlic
A great way to enjoy all of the spring garlic varieties is to use them in wonderful pasta dishes and green garlic is no exception. Mixed with olive oil, this Alice Waters recipes is a winner!
INGREDIENTS
• 1 pound spaghetti
• 1/3 cup extra virgin olive oil
• 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
• 1 tablespoon chopped parsley
• small pinch of crushed red pepper
DIRECTIONS
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
[print-me target=”.post-content”]
Scallops with Asparagus and Snap Peas
Scallops with Asparagus and Snap Peas
Recipe from Serious Eats
INGREDIENTS
For the Scallops, Asparagus, and Sugar Snap Peas
• 4 tablespoons olive oil, divided
• ½ pound sugar snap peas
• ½ pound thin asparagus, tough ends removed, cut into 2-inch pieces
• 1 pound sea scallops (about 12)
• 3 tablespoons unsalted butter, cut into 12 pieces
• salt and black pepper
For the Herb Garden Vinaigrette
• ¼ cup extra-virgin olive oil
• ¼ cup canola oil
• 3 tablespoons sherry vinegar
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh tarragon, chopped
• salt and pepper
DIRECTIONS
For the Herb Garden Vinaigrette: Pour vinegar into a medium-sized bowl. Slowly whisk in the olive and canola oils. Stir in the chopped herbs and season with salt and pepper.
For the Scallops, Asparagus, and Sugar Snap Peas: Add two tablespoons of the olive oil to a large saute pan and turn heat to medium-high. When shimmering, add the sugar snap peas and asparagus. Cook, stirring often, until tender and bright green, three to four minutes. Transfer to a second medium-sized bowl. Toss with about half of the vinaigrette and taste. Add more of the vinaigrette if needed.
Dry the scallops with paper towels, and then season each with salt and pepper on both sides. Pour the remaining two tablespoons of olive oil into a large nonstick skillet. Turn heat to medium-high. When shimmering, add the scallops to the pan. Top each scallop with a piece of butter (optional). Let them cook undisturbed until golden brown on the bottom, about three minutes. Flip them and cook until golden brown on the other side, about two minutes. Transfer scallops to a plate.
Divide the asparagus and sugar snap peas among four plates. Top each with three scallops. Season with salt and pepper.
[print-me target=”.post-content”]
Escarole, Bacon and White Bean Soup
Escarole, Bacon and White Bean Soup
The best escarole thrives in cool weather. Sometimes resembling curly lettuce, the size can vary and be as large as a soccer ball. Escarole can simply be sautéed with olive oil and garlic until tender and pairs it well with roasted pork or broiled fish. You can also add it to soups, salads and hot cooked pasta. We happen to love adding white beans (and bacon!) to our escarole to form a delicious soup that can be made quickly and enjoyed for lunch or dinner. Different variations of this recipe include varying the herbs, omitting the bacon, adding couscous, changing the white bean (we like cannellini beans) and adding red pepper flakes.
INGREDIENTS
• 2 tablespoons extra-virgin olive oil
• 10 ounces slab bacon, cut into 3/4-inch cubes
• 2 medium onions, finely chopped
• 1 large shallot, finely chopped
• 1 Green garlic, minced
• 2 quarts homemade or low-sodium store-bought chicken stock
• 1 pound dried white beans, soaked overnight, drained, and rinsed or 2 cans store bought white beans
• 3 large thyme sprigs
• 1/4 teaspoon cayenne pepper
• Coarse salt and freshly ground pepper
• 1 head escarole, cut crosswise into strips
DIRECTIONS
Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more. If using canned beans you can omit the extra cook time.
Stir in escarole. Cook 2 minutes. Season with salt and pepper.
[print-me target=”.post-content”]