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Archive for the recipes 8 2011 Category

Italian Pork Chops with Kale

1 bunch of kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
1 teaspoons fennel seeds
1 cup simmering water

Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.
While kale is cooking, heat oil in large, deep skillet, add garlic and cook for 2 minutes over low heat, remove. Add pork chops and brown for 5 minutes on each side, then season with salt, pepper, and fennel seeds.
Dissolve tomato paste in hot water and add to pork chops. Add garlic.  Cover and cook on low for 30 minutes, adding water if sauce gets too thick.
Drain kale and stir into tomato sauce. Cover and cook for another 10-15 minutes.

Collards and Quinoa

1 cup dry quinoa
2 c Vegetable broth
1 bunch collard greens, stems removed and coarsely chopped
½ t salt

Put quinoa broth into a 2-quart saucepan and bring to a boil.
Add greens, and stir, and reduce heat to simmer.
Continue cooking 10-15 minutes until quinoa is done and all of water is absorbed.

Salt and fresh pepper to taste, serve

Beet Risotto topped with Fish or Chicken Filet & Lemon Beurre Blanc

4-6 small red beets
Zest from 1/2 orange
1 bay leaf
3/4 cup plus 2 tablespoons white wine
Salt & pepper
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large shallot, minced
1 1/2 cups Arborio rice
6 cups chicken stock, simmering
2 tablespoons grated lemon zest
8 fish or chicken  filets
Lemon beurre blanc
Minced parsley

Wrap the beets, zest and bay in aluminum foil and roast in a 400-degree oven until beets are tender – about 1 hour. Slip beets from skins and chop into ½” cubes. Mix the beets with  2 tablespoons of the white wine, add salt and pepper to taste.

Sauté shallot in butter and olive oil until translucent.  Add the rice and stir to coat – sauté until opaque. Add the remaining white wine and cook over low to medium heat until absorbed. Add the chicken stock one ladle-full at a time and cook until almost absorbed. Continue to add stock as needed, the rice will be creamy and aldente the broth will have been used up –this process will take an additional 10 minutes. Salt & pepper to taste, stir in the beet cubes and the lemon zest. Top with sautéed fish or chicken filets and spoon lemon beurre blanc around the edges.  Top with minced parsley.

Fish or Chicken Filets:
4-6 thin chicken cutlets or tilapia filets
1/2 cup flour
Salt & pepper
2 to 3 tablespoons butter and 2 T olive oil
Mix flour, salt and pepper on a dinner plate. Dredge filets in flour and sauté in butter and olive oil until golden. Keep warm on a platter.

Lemon Beurre Blanc:
1/4 cup white wine
1/4 cup lemon juice plus additional for finishing
1 tablespoon minced shallot
Salt & pepper
6 ounces butter, chilled

Boil the wine, juice and shallots salt & pepper until reduced to 1 1/2 tablespoons. Whisk in 2 tablespoons chilled butter at a time over low heat until creamy and ivory-colored. Season again, with salt, pepper and lemon juice.

Italian Style Beet Greens

1 bunch of beet tops
1-2 cloves garlic, minced
2 teaspoons olive oil
Lemon Wedges or Parmesan cheese
Strip leaves from the stems, while roughly cutting the leaves into one inch wide slices. Cut the stems in julienne cut (matchsticks).  Heat several quarts of water. When they come to a boil, add 1 teaspoon salt. Working in batches, put in the greens and let them cook a minute or two, until softened. Remove from boiling water and drain. Put the matchstick cut stems in the boiling water for 30 seconds to a minute. Remove and drain.  Heat the oil in a sauté pan, add garlic and sauté just until fragrant. Don’t let the garlic burn. Add the parboiled greens and stems, stir well, and cover the pan. Cook for just a few  minutes until the greens are coated with the oil. Serve with lemon wedges or garnished with some parmesan cheese.

Note: Steps one and two can be done ahead, and the vegetable refrigerated until mealtime

Arugula Salad with Beans

1 cup diced tomato
1 15 ounce can of cannelini beans drained and rinsed
6 cups torn arugula
½ cup thinly sliced red onion
2 tablespoons shredded Parmesan cheese
½ cup thinly sliced basil
1 teaspoon grated lemon rind
1 ½ tablespoon lemon juice
½ teaspoon fennel seeds, toasted and crushed


2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
1 teaspoon honey
Pinch black pepper

Combine first nine ingredients in a bowl, cover and chill. Prepare vinaigrette by combining the oil and remaining ingredients in a small bowl, and stirring with a whisk.  Add to salad and toss well.

Serves 3-4

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