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Archive for the recipes 6 2016 Category

Warm Mushroom and Wilted Spinach Salad

3⁄4 lb. fresh spinach (washed and dried)
1⁄4 red onion, very thinly sliced (white or sweet onion is good too)
1 red bell pepper, seeded and diced
3 slices whole grain bread, any nutty, grainy bread is good
4 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons lemon juice
2 teaspoons grainy mustard
1 lb. mushroom, sliced
Sea salt
1⁄2 cup freshly grated parmesan cheese (optional)
1 tablespoon white wine vinegar (optional)
1 tablespoon olive oil (optional) directions

Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.

Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.

Warm the oil in a sauté pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.

You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp. or so of olive oil if you feel like it’s not enough. Just make sure it’s nice and hot.

Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!






Bok Choy Radish Slaw

Most people turn to stir-fry for bok choy, which is definitely a delicious option! Bok choy is really versatile, and can also be grilled, braised, and enjoyed raw like in this slaw. Bok choy is a great addition to any salad, it’s mild tasting and the stalks are very crunchy. For this slaw, I separated the stalks and leaves, then cut the stalks into thin slices and shredded the leaves. Radishes are a crunchy and peppery addition, cut to the same size as the stalks.

The dressing for the slaw is a sweet and mild sesame vinaigrette. Really it’s somewhere between a slaw and a salad. I’m willing to bet that the bok choy and radishes would also compliment a creamy dressing nicely. When the stalks are sliced, stack the leaves, roll them tightly, and cut into thin slices. At this point I washed everything again in a salad spinner, and spun it dry. I wanted the salad really dry so the dressing wouldn’t get watered down.

Whisk the dressing ingredients together, then combine everything. Taste and adjust the seasoning, you might add more lime and/or tamari. This preparation will also lend itself well to a little bit of spice if you want to add a squirt of sriracha or pinch of crushed red pepper to the dressing.

Bok Choy & Radish Slaw
1 head Bok choy, washed, stems and leaves separated
1 bunch radishes, tops removed
1/4 cup canola oil
2 tablespoons tamari or soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger

Cut stalks into 2 inch slices. Slice Bok choy vertically into matchsticks. Slice radishes, then stack on top of each other and chop into matchsticks. Roll Bok choy leaves tightly into a bundle, and thinly slice. If necessary spin leaves and stalks dry using a salad spinner.

Mix the dressing ingredients together. Toss radishes, Bok choy stalks, and leaves with the dressing. Taste and add more lime or tamari if necessary.







Asparagus Parmesan Chips

Serves 4 to 6
1 cup Parmesan grated
4 to 6 medium stalks of asparagus, woody end removed
Fresh-ground black pepper
Preheat the oven to 375°F.

Use a food processor or the smallest holes on a box grater (see Recipe Notes) to shred the asparagus. Transfer to paper towels and firmly squeeze to remove as much liquid from the shredded asparagus as possible.

In a medium bowl, combine the Parmesan, squeezed asparagus, and fresh-ground black pepper until mixed. Drop about a tablespoon of the cheese-and-asparagus mixture onto a parchment-lined baking sheet, about 1 inch apart. Flatten with the back of the spoon, if necessary.

Bake for 8 to 10 minutes, until the cheese is bubbly and the edges are lightly browned. Remove from the oven and cool on the baking sheet for 5 minutes. The crisps will firm up more as they cool.

Note: Using a box grater: Grating asparagus with the box grater is possible! The trick is to start with the bottom of the stalk; the tender spear tips can be finely minced for this recipe.





Crispy Tilapia with Spicy Thai Basil Sauce

Yield: 4 – 6 servings
1 1/2 lbs. tilapia fillets
1/2 cup flour
1 egg, beaten with 1 Tbsp. water
1 cup panko bread crumbs
1 Tbsp. + 3 Tbsp. coconut oil
6 – 8 shallots, minced
4 – 5 cloves garlic, minced
6 – 8 Chile peppers, sliced (hot peppers to your taste)
1 red bell pepper, chopped
1/4 cup stock
1/4 cup fish sauce
2 Tbsp. soy sauce**
2 Tbsp. palm sugar or brown sugar
Juice of 1/2 lime
1 tsp cornstarch, mixed with 1 tsp cold water (optional) for a thicker sauce
1 cup Thai basil leaves

Pat dry 1 1/2 lbs. tilapia fillets with a paper towel.

Set up a plate with 1/2 cup flour, a bowl with 1 egg, beaten with 1 Tbsp. water, and a plate with 1 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside.

In a sauté pan or medium pot, heat 1 Tbsp. coconut oil over medium-high heat, then sauté 6 – 8 shallots, minced, 4 – 5 cloves garlic, minced, 6 – 8 chili peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes.
Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp. soy sauce, 2 Tbsp. palm sugar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes.

Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes.

Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready.







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