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
Roasted Green Cabbage Wedges with Olive Oil and Lemon
Roasted Green Cabbage Wedges with Olive Oil and Lemon
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
[print-me target=”.post-content”]
Tuscan Kale with White Beans
Tuscan Kale with White Beans
Heat the olive oil in a large saute pan and, when hot, add the bay leaf, garlic and crushed red pepper. Saute until garlic is fragrant, about 30 seconds. Add the kale, red onion and season with salt and pepper. Squeeze the lemon juice over the kale and stir. Fold in the white beans, cover and cook until the kale is wilted and cooked through, about 20 minutes. To serve, transfer to serving dish and drizzle with Extra Virgin Olive Oil if desired.
[print-me target=”.post-content”]
Apple, Quinoa and Kale Salad with Feta
Apple, Quinoa and Kale Salad with Feta
Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
Meanwhile, prepare the remaining ingredients.
Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.
[print-me target=”.post-content”]