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Archive for the Recipes 29 Category

Apple Goat Cheese and Pecan Pizza

1 (1-pound) six-grain pizza crust

Cooking spray

3 cups thinly sliced  apple (about 8 ounces)

1 cup (4 ounces) crumbled goat cheese

2 teaspoons chopped fresh thyme

1 tablespoon extra-virgin olive oil

2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

1 1/2 teaspoons honey

2 cups baby arugula

3 tablespoons chopped pecans, toasted


Preheat oven to 450°.

Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

From: Cooking Light


Open Faced Turkey Sandwich with Apple and Havarti

4 (2-ounce) slices country or peasant bread

4 teaspoons low-fat mayonnaise

4 teaspoons Dijon mustard

1 cup trimmed arugula

4 (1/8-inch-thick) slices red onion

12 ounces thinly sliced deli turkey

2 apples, each cored and cut crosswise into 8 (1/4-inch-thick)  slices

1/2 cup (2 ounces) grated Havarti cheese

Coarsely ground black pepper (optional)



Preheat broiler with oven rack in middle position.

Spread each bread slice with 1 teaspoon mayonnaise and 1 teaspoon mustard. Layer each slice with 1/4 cup arugula, 1 onion slice, 3 ounces turkey, 4 apple slices, and 2 tablespoons cheese.

Place sandwiches on a baking sheet; broil 4 minutes or until cheese is bubbly. Remove from heat; sprinkle with pepper, if desired. Serve immediately.

From: Cooking Light


French Toast with Bananas Foster

Prepare your favorite recipe for French Toast

Dip a good quality bread into the egg mixture and brown on both sides

Place ½ slices of French toast on a baking pan.  Set aside

Heat the French toast in an oven at 325.


Meanwhile  prepare bananas Foster:

1/4 c butter

2-3 bananas, sliced

3/4 cup light brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 pinch salt


Melt butter in a saucepan over medium heat.

Add sliced bananas and stir for 2 minutes.

Add brown sugar, vanilla, cinnamon, and salt.

Lower heat and continue cooking, stirring constantly for 2 more minutes.


Serve over French Toast or scoops of ice cream.

French Apple Tart

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)

3 tablespoons apple jelly, melted and divided

1 vanilla bean, split lengthwise

3 tablespoons packed brown sugar

1/8 teaspoon freshly ground nutmeg

1 1/2 pounds Granny Smith apples, peeled and thinly sliced

8 teaspoons crème fraîche  or whipped cream



1. Preheat oven to 425°.

2. Roll dough to a 12-inch circle; place on a 12-inch pizza pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.

3. Scrape seeds from vanilla bean. Combine seeds, brown sugar, and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.

4. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges; top each wedge with 1 teaspoon crème fraîche


From:Cooking Light

Mashed Potatoes with Leeks and Sour Cream

12 baking potatoes

4 large leeks

2 tablespoons unsalted butter plus 1/2 cup

2 cups chicken broth

Salt and white pepper

1 cup sour cream

1/2 cup whole milk


Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.

Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.

Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.


From: the Food Network

Crispy Roasted Brussels Sprouts

1 pound Brussels sprouts, washed and dried
Approximately 2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400 degrees.
Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends.
Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves.
Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated.

This is the simplest version of this recipe.  Add some red onion, some bacon, or some pancetta for a  different flavor.

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