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
Potato Salad with Arugula and Chives
Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion and stir through.
Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour. (recipe courtesy of Food 52)
Broccoli Salad
Preparation
Combine mayonnaise, sour cream, Greek yogurt, red wine vinegar, sugar, salt and pepper in a bowl. Set aside in fridge for at least 30 minutes, to allow flavors to develop.
In large skillet over medium heat, cook bacon until desired doneness. Remove and drain on paper towels. When bacon is cool enough to handle, cut into bite-sized pieces.
Rinse and drain broccoli florets. Lay out in single layer on paper towels to allow to dry. Preheat oven to 450ºF.
Transfer broccoli florets to foil-lined baking sheet and broil for about 10 minutes. Remove from oven, add to large bowl, and put into fridge for about 10 minutes to cool.
Add onions, cranberries, sunflower seeds, bacon and cheese to broccoli. Combine well.
Add dressing 2 tablespoons at a time, and mix well each time. The recipe makes a generous amount of dressing. It’s always better to under-dress the salad, and allow people to add more dressing if they want.
Escarole with White Beans and Parsley
Escarole with White Beans and Parsley
Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.