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Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Corn and Leek Sauté
Corn and Leek Sauté
Peel, husk and clean 3-5 corn cobs. Cut kernels from corn and set aside. Discard cobs.
Wash leeks, cut off green ends and root end, and cut leek in half. Then, slice into ½ rounds.
Coarsely chop garlic and set aside.
Melt butter into a medium-high skillet. Add corn, leeks and garlic and saute. Add salt and pepper to taste. Saute 10 minutes or until corn and leeks are tender.
Serve.
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Ina Gartens Confetti Corn
Ina Gartens Confetti Corn
Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
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Roasted Sweet Potatoes with Parsley
Roasted Sweet Potatoes with Parsley
Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as registered on an instant read thermometer. Cover and set aside for 1 hour.
Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.
Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or maple syrup or agave nectar, if using). Serve immediately
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