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Archive for the Recipes 17 2013 Category

Pork Chops with a Riesling Peach Sauce

1 tablespoon olive oil
salt and black pepper to taste
4 boneless pork chops
1 cup Riesling wine
3 under ripe peaches, pitted, and cut into 12 wedges each
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon brown sugar

Preheat an oven to 350 degrees F.  Cover a baking sheet with aluminum foil.

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.

 
From: all recipes.com

Tomato, Corn, and Avocado Salad

Serve this salad over a bed of greens and top with some sesame, or sunflower seeds.

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Stand the ear of corn in a large wide bowl with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

from: Everyday Food

Gazpacho Juice

4 plum tomatoes
1 large cucumber
2 celery stalks
1 red bell pepper
1 small red onion
2 cups parsley (leaves and stems, roughly chopped)
1 lime

Juice.  Pour over ice.  Enjoy!
from: Joe Cross Juice

Summer Green Smoothie

3 large peaches, pitted
2-inch piece fresh ginger
1 small bunch bok choy
1/2 bunch kale
1 medium cucumber
large handful fresh mint
2 to 3 cups water

Place all ingredients into a high-powered blender and blend until smooth. Add more water for a thinner smoothie. If it is too bitter, add another piece of fruit or liquid stevia to taste.

from: www.NourishingMeals.com

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