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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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331 Centennial Ave.
Cranford, NJ 07016
Grilled Romaine
2 hearts of romaine
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1/4 cup freshly grated parmesan cheese
INSTRUCTIONS
Heat grill to medium high heat.
Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the salt and pepper.
Grill cut side down for 3-4 minutes until charred well. Flip and grill another 3-4 minutes. Remove from heat.
Drizzle cut sides with vinegar and parmesan cheese and serve immediately.
Asparagus Risotto
6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper
Bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
Pizza with Ramp Pesto and Fresh Mozzarella
FOR THE PESTO:
4 oz. ramp greens, about 8 cups
2 oz. Parmigiano Reggiano, cut into 4 chunks
1/4 cup pine nuts
1/3 cup olive oil
2 tablespoons white balsamic vinegar
pinch salt
FOR ONE PIZZA:
1 round pizza dough
olive oil
2 oz cheese
sea salt
ramp green pesto
white balsamic vinegar
Make the pesto: Combine ramp greens, cheese, nuts, oil, vinegar and pinch salt in food processor. Pulse until smooth or until it’s the consistency you like. Taste. Adjust seasoning as needed with more salt, vinegar, oil, etc. Transfer to storage bowl. Store in fridge.
For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; spread cheese evenly overtop. Sprinkle with nice salt. Drizzle with olive oil.
Bake pizza until top is blistered, about 5 minutes. Meanwhile, spoon a heaping tablespoon of pesto into a bowl. Thin it with another tablespoon of olive oil and 2 teaspoons vinegar. Taste it and adjust sauce as needed with more vinegar or oil or salt. Transfer pizza to a cutting board. Spoon and spread sauce overtop. Cut and serve immediately.