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Archive for the Healthy Eating Open House Category

Fresh Apple Crumble

5-6 granny smith apples, peeled, cored and sliced
1/2 cup of fresh, frozen or dried cranberries
2 T arrowroot
1/2 t cinnamon
1 T coconut sugar (optional)

Topping:
1 c rolled oats
1 c chopped walnuts
3/4 c oat flour

Pinch of sea salt
2/3 cup brown rice maple syrup
1/3 c olive oil

Preheat the oven to 375

Toss the apples with cranberries, arrowroot and cinnamon in a deep dish pie plate
In the bowl of a food processor mix together the topping ingredients. Pulse a few times to combine. The mixture will be moist. Cover the apples with the topping.

Bake 15 minutes and then reduce the heat to 350 and bake an additional 20-25 minutes.

Check to be sure the top is not browning too quickly. Cover with a sheet of parchment to prevent burning.
Serve warm!

 

 

 

Lentil and Brown Rice Soup

5 cups chicken broth or 5 cups vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
1 (28 oz.) can crushed tomatoes
3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
1 onion, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
10 oz. package baby spinach or baby kale

Combine broth, 3 cups water, lentils, rice, and tomatoes with reserved juice, carrots, onion, celery,and the herbs and bring to boil.

Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.

Add the chopped greens and simmer for 10-15 minutes longer, serve

For the Carnivore: add 8 oz. chopped smoked sausage

 

 

 

Spicy Cole Slaw

1 small head of green cabbage, finely shredded
2 c fresh/frozen corn kernels
3 roasted red bell peppers, coarsely chopped
3/4 c coarsely chopped fresh flat leaf parsley or cilantro
1/4 red wine vinegar
1/3 c extra virgin olive oil
1 T ground cumin
1 – 2 jalapeno pepper finely chopped (leave in seeds and ribs for more heat)
Sea salt

Combine cabbage, corn, peppers and parsley in a mixing bowl. Whisk together vinegar, oil and cumin pepper and salt to taste. Toss with vegetables to coat. Chill completely to allow flavors to develop.

 

 

 

Roasted Garlic Purple Mashed Potatoes

1 head garlic
1/4 c extra-virgin olive oil
2-3 sprigs of thyme
2 pounds purple potatoes, cut into 1-inch pieces
1/2 c sour cream
1/2 c milk
1/2 t salt
1/4 t pepper

Preheat oven to 400 °F. Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.

About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well. Return the potatoes to the pot.

Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme).

Add sour cream, milk, salt and pepper; mash to desired consistency.

Make Ahead Tip: Cover and refrigerate the roasted garlic (Step 2) in an airtight container for up to 3 days.

 

From EatingWell.com

 

 

 

Quick Pickled Cucumbers

1-2 cucumbers from the share
1/2 cup white vinegar
1 tablespoon coconut sugar
2 tablespoon finely chopped fresh dill leaves
1 T fresh parsley leaves minced, (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut cucumber crosswise into very thin slices. In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally for at least 4 hours.

 

 

 

 

Mixed Green Salad with Red Onions, Red Grapes and Pickled Cucumbers

About 5 servings

3 cups mixed lettuce greens
1 bunch arugula rinsed well, tips trimmed
1 cup thinly sliced red onion
2 cups red grapes sliced
1 cup toasted slivered almonds
2 cups of chopped pickled cucumbers

Dressing:
1/3 cup olive oil
3 T red wine vinegar
2 T balsamic vinegar
Kosher or sea salt to taste

Mix the salad greens, add the red onion and grapes. Top with the almonds
Prepare the dressing. Toss the salad with the pickled cucumbers and dressing to taste.

 

 

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