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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
Watermelon Radish and Arugula Salad
For the vinaigrette:
2 tablespoons blood orange juice (or other citrus)
2 tablespoons white wine vinegar like pinot noir
1 shallot, minced
1/2 teaspoon flaked sea salt
4 tablespoons extra virgin olive oil
For the salad
5-6 cups of arugula
2-3 watermelon radishes thinly sliced, about 3/4 cup
1/4 cup fresh cilantro leaves
1 avocado, thinly sliced
1/4 cup crumbled goat cheese
In a small jar combine the blood orange juice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
In a shallow bowl, combine the thinly sliced radishes and 2 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.
Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat.
Garnish the salad with avocado slices and cheese. Serve.
Winter Crunch Salad
¼ cup pepitas or sunflower seeks
1 teaspoon plus ⅓ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
2 tablespoons Dijon mustard
1 large bunch kale (about ¾ pound)
6 ounces brussels sprouts
2 ounces Washington Crossing or Parmesan Cheese
1 Cameo or Gold Rush apple
Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool. If you are using pepitas, you can skip this step altogether.
Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
Grate 2 oz. Parmesan on the small holes of a box grater.
Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
Whisk remaining ⅓ cup oil into bowl with lemon mixture.
Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.
Add cheese and sunflower seeds and toss lightly to incorporate.
Do Ahead: Dressing, kale mixture, and toasted pepitas can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.
Eggplant and Mushroom Pasta
2 Tablespoons Olive Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
1 10 ounce package White Button or Crimini Mushrooms, finely diced
1 Large Eggplant, diced small (Peeled or Unpeeled)
1 1/2 Tsp Sea Salt
1/2 Tsp Black Pepper
2 Tablespoons Tomato Paste
1 Tsp Oregano
1/2 Tsp Red Pepper Flakes
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 28 ounce Can San Marzano Tomatoes, including their juices (we used First Fields Crushed Tomatoes)
1 12 once package Whole Wheat Cavatappi, Semolina Zucca or any style Rigatoni
1/2 Cup Pasta Cooking Liquid
Fresh Parsley
INSTRUCTIONS
In a large deep sauté pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
Season with salt and pepper.
Add the tomato pasta and stir. Cook for one minute.
Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
Cook the pasta according to package direction.
Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
Taste and add more salt or pepper if needed.
Serve with fresh herbs.