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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Cranford, NJ 07016
Grilled Asparagus and Ricotta Pizza
Pizzas are a fun and easy way to use a variety of fresh herbs and vegetables. As featured in Real Simple and All Recipes, this a great way to showcase asparagus on a pizza!
INGREDIENTS
• 1/4 cup ricotta
• 1/2 bunch asparagus, grilled
• 1 tablespoon grated lemon zest
• Herb Oil (recipe below)
• Basic Grilled Pizza Dough (recipe below) or store bought pizza dough
DIRECTIONS
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it: Top with cheese, aspargus and zest; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Herb Oil: 1 sliced garlic clove, 2 tsp minced fresh rosemary, ½ cup extra virgin olive oil. In small saucepan bring garlic, rosemary and oil to a simmer over medium for 3 min. Let cool to room temp in a bowl.
Basic Dough: 1 tsp sugar, 1 packet (1/4 oz) active dry yeast, 2 tsp olive oil (plus extra for brushing), salt and pepper, 2 ¼ cup bread flour or all purpose flour
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
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Fish Tacos with Salsa Verde and Radish Salad
Fish Tacos with Salsa Verde and Radish Salad
Everyday Food, 2008. This crunchy radish salad is fresh and zingy and a great addition to any type of fish.
INGREDIENTS
• 1 bunch fresh cilantro (roots and thick stems removed)
• 4 tablespoons fresh lime juice (from 2 limes)
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
• 3 ramps or scallions, thinly sliced
• 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
• 1 1/2 pounds skinless tilapia fillets (about 4)
• 1/2 teaspoon ground coriander
• 12 corn tortillas (6 inches each)
DIRECTOINS
Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.
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Broccoli Rabe, Turkey Sausage and Parmesan Cheese
Broccoli Rabe, Turkey Sausage and Parmesan Cheese Pasta
We make this recipe often, simply because it’s tasty, easy and quick! Broccoli Rabe, or Rapini, can simply be sauteed with chopped garlic, olive oil and red pepper flakes, or you can add it to pasta dishes or use it on sandwiches. In Philadelphia, if you ever get a chance to go to Tony Luke’s for sandwiches, their signature is the chicken cutlet broccoli rabe…and it’s delicious!
INGREDIENTS
• 1 bunch Broccoli Rabe
• 1 box Orecchiette pasta
• 1 pound sweet Italian sausage
• 2 cloves of garlic, chopped
• Olive oil
• Butter
• ½ cup Parmesan Cheese, grated
• ½ cup Bread crumbs
DIRECTIONS
Trim off the tough ends of the Broccoli Rabe. Cut into 2” pieces and blanch in salted boiling water for a minute or two. Remove from the water, allow to cool and then squeeze out excess water. If you want, you can just scoop the Rabe out of the water you can use this water to cook the pasta. Remove sausage from casing and brown in large skillet. Add garlic and olive oil (if necessary) and sauté. Then add the blanched Broccoli Rabe. Meanwhile cook pasta. When pasta is al dente — strain it into a colander (reserving about ½ cup of the cooking liquid). Add pasta and cooking water to skillet and stir to combine. Stir in about 1 tbs of butter and ½ cup cheese. Garish with bread crumbs.
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