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
Eggplant Sandwiches with Cubanelle Peppers and Baby Arugula
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
“Long Hots” Jersey Style
“Long Hots” Jersey Style
From jerzeats.com, this recipe really showcases
the peppers. Removing the seeds and ribs decreases the heat dramatically. Preheat
the oven to 375° Cover a cooking sheet in foil and put a nice bit of vegetable
oil (don’t want to smoke out the kitchen with scorched olive oil. You can add
that for taste to the finished dish.) Put your cleaned, dried, and de-stemmed
peppers on the sheet and toss to coat. The roasting can take up to 40 minutes.
Gently turn the peppers every 15 minutes, taking them out when they are
softened and just beginning to get some brown edges. Move the roasted peppers
to a bowl and tightly cover with plastic wrap. Let cool. With gloved hands the
loosened skins. Split down the middle of the pepper. Remove the majority of the
seeds where a lot of the heat lives. Discard the skins and seeds. To taste: add
a nice, simple marinara sauce, diced tomatoes, grated garlic, salt, and pepper
and serve with toasted crusty bread
[print-me target=”.post-content”]
Rosemary Roasted Red Potatoes
Rosemary Roasted Red Potatoes
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees F. Toss potatoes and ingredients on a rimmed baking sheet and place in the oven. Roast potatoes for 20 to 25 minutes, until fork tender. Toss once while roasting for even cooking.
[print-me target=”.post-content”]