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Archive for the recipes 5 2016 Category

Beets and Herbs Salad

1 1/2 pounds baby beets (weighed after trimming)
4 tablespoons olive oil
2 teaspoons each chopped basil, tarragon, chives and mint
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
Freshly ground black pepper

1.    Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.

2.    While the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go.

3.    Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)

4.    Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.

 

From: Food 52

 

 

 

 

Canal House Shaved Asparagus and Arugula Salad

Serves 4 to 6
1 1/2 cups (4 3/4 ounces) finely grated Pecorino Romano
1/2 cup extra-virgin olive oil
Salt to taste
Pepper to taste
1 pound fat asparagus
8 cups (4 ounces) arugula
Pizza dough or bruschetta for serving

For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of boiling water, whisking constantly. Slowly drizzle in the olive oil, whisking constantly. Taste. Season with salt and pepper.

For the salad, lay the spears flat on a cutting board and trim off the woody ends with a sharp knife. Using a vegetable peeler and pressing hard, shave each spear into long, thin ribbons. (If necessary, cut the final layer of each stalk into thin strips—it might be thicker than the other ribbons, which is just fine.) Trim off each tip and cut lengthwise in half. Toss the asparagus pieces with several tablespoons of the dressing. Add arugula and toss again. Season with more salt and pepper if necessary.

Serve with bruschetta or over flatbread or pizza.

 

From: Food52.com

 

 

 

 

Chicken, Mushrooms & Asparagus Skewers with Sweet Chili Sauce

3 garlic cloves
2 large red chilies, seeded and chopped
1/3 cup white vinegar
3 tbsp. granulated sugar
3 tbsp. honey
salt

For Skewers:
8 wooden skewers
6 spears asparagus
1 8oz package mushrooms
3 boneless, skinless chicken breasts
1 tbsp. vegetable oil
1/4 tsp salt

Instructions:

Preheat barbecue to medium. Soak skewers in warm water for 20 min.

Whirl garlic with red chili peppers in a food processor until finely minced, scraping down sides if needed. Add vinegar and pulse until combined. Transfer to a small saucepan set over medium-high. Add sugar, honey and salt. Bring to a boil. Cook, stirring occasionally, until sauce is syrupy, 15 to 17 min. Set aside.

Snap and discard tough ends from asparagus. Slice into 1-in. pieces. Remove and discard stems from mushrooms. Cut chicken into bite-sized cubes. Toss chicken and vegetables with oil and salt in a large bowl. Season with pepper. Thread chicken, asparagus and mushrooms onto skewers.

Oil grill, then barbecue skewers, lid closed, until chicken is cooked through, flipping at halfway point, about 8 min. Serve with Sweet Chili Sauce.
Simple yet sophisticated, these skewers will be a hit at your next barbecue. Bonus: the sauce can be made a day ahead.

 

Adapted from: Chatelaine.com

 

 

 

 

Lemon-Basil Infused Grilled Chicken

Butterfly a chicken, rub it all over with crushed garlic, ginger and oil if you’d like. Then cover the bottom of a shallow dish with half of your big bunch of lemon basil. Spread the chicken over it and cover the bird with more basil, saving about 1 cup of leaves for the chicken glaze. Rub the chicken’s basil into the bird’s surface. Lightly cover and refrigerate overnight. To cook, slow roast on the grill or in the oven.

During the last 30 minutes glaze the chicken by brushing with a puree of the 1-cup basil leaves, 3 tablespoons sugar, a seeded and minced Thai Chile, the juice of a lemon and 1/3 cup canola oil.

From: TheHuffingtonPost

 

 

 

 

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