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:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Garlic Roasted Spinach
Garlic Roasted Spinach
An easy, crowd pleaser, that you can make any time of the year when spinach is available. The lemon really brightens up this dish. From: Barefoot Contessa, Barefoot at Home.
INGREDIENTS
• 1 1/2 pounds spinach leaves
• 2 tablespoons good olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• Lemon
• Sea or kosher salt, optional
DIRECTIONS
Rinse the spinach well in cold water to make sure it’s very clean. Spin dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2.5 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift spinach to serving bowl and top with butter, a squeeze of lemon, and a sprinkling of kosher salt. Serve hot.
[print-me target=”.post-content”]
Spinach Herb Pesto
Spinach Herb Pesto
INGREDIENTS
• 1 cup each fresh basil, fresh parsley leaves and fresh spinach leaves
• 2 garlic cloves, minced
• ¼ cup chopped oregano
• ½ cup toasted pine nuts
• ½ cup grated parmesan cheese
• Salt and black pepper
• ¾ cup olive oil
DIRECTIONS
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, parmesan cheese, salt and pepper in blender. Stream in olive oil until smooth. Use on pressed sandwiches, as a marinade for meets or tossed with pasta. It can be frozen and stored for up to one month.
[print-me target=”.post-content”]
Oven Baked White Sweet Potato Wedges
Oven Baked White Sweet Potato Wedges
Sweet potatoes are super nutritious and packed with vitamins. This healthy alternative makes it easy to curb your french fry craving. www.simplyrecipes.com
INGREDIENTS
• 2 pounds sweet potatoes (about 3 large)
• ¼ cup olive oil
• 1 tbsp sugar
• 1 tbsp salt
• 1-2 tbsp spice combination of your choice (chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning)
DIRECTIONS
Preheat oven to 450 degrees. Peel sweet potatoes and cut off the ends. (I leave the skin on). Cut the potatoes in half lengthwise and in half crosswise if they are long. Cut each piece into wedges. Put the sweet potatoes into bowl and add oil. Toss to combine. Sprinkle with sugar, salt and spices. Mix well. Spread the sweet potatoes in a single layer on a baking sheet. If you like them extra crispy you can put a wire cooling rack on top of the baking sheet and lay the potatoes on top of the wire rack. Bake 15 minutes, flip potatoes and bake another 15 minutes, or until well browned. Cool 5 minutes and enjoy!
[print-me target=”.post-content”]