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Posts Tagged arugula

Wilted Arugula and Pear Salad

Serves 2

4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper

Heat a large skillet over medium heat with the olive oil. Lightly sauté the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.



Fried Green Tomato BLT

This recipe is for more remoulade and quite a few sliced green tomatoes.  The sandwich directions are for 1 sandwich. Save the sauce and the extra tomatoes and prepare some shrimp with the extra tomatoes and sauce.

1/2 cup finely chopped shallots    
4 cloves garlic, minced                     
1/2 tablespoon Creole mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne
4 lemons, juiced
1 cup prepared horseradish
Salt and freshly ground black pepper
1 1/4 gallons olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion

Fried Green Tomatoes:
3 cups buttermilk
1/2 tablespoon kosher salt, plus more for seasoning
1/4 tablespoon cracked pepper, plus more for seasoning
1 egg
3 cups all-purpose flour
1/2 tablespoon Creole seasoning
1/4 tablespoon garlic powder
1 quart vegetable oil
1 green tomato, sliced into 3 thick slices
2 (1/2-inch) slices pain de mie bread or your favorite bread
1/4 cup softened butter
1 Roma tomato, sliced into 4 thick slices
4 (1/4-inch thick) slices bacon, cooked until crispy
1/4 cup arugula

For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.

For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.

Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside. Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread. Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread. Slice in half and enjoy.

•    4 cups water
•    2 tablespoons dry crab boil seasoning
•    1 onion, sliced
•    1 lemon, sliced
•    2 ounces hot sauce (recommended: Crystal)
•    8 large shrimp, shell on

For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.

From: the Food Network

Watermelon and Tomato Salad

Watermelon is one of those fruits that I want to just cut and eat.  For years I made pretty watermelon baskets with cut up fruit for any party or event that I was hosting.  The cut up fruit disappears, everyone loves it.  Combining watermelon with tomatoes is something that seems to be very popular right now.  Try this recipe yourself and form your own opinions.

Watermelon for many years was thought to have a high sugar content.  Now it has been said that you can be better hydrated with a piece of watermelon than just a glass of water.

Again here is a piece of summer that is staying with us in September.  Enjoy!

8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 teaspoon coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon salt and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture.  Season to taste with pepper and more salt, if desired.

Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.


Arugula Salad with Grilled Peaches, Crisp Pancetta, Goat Cheese, and Pine Nuts

Serves 4

•    4 oz. thin pancetta slices
•    2 large peaches, cut in half, pits removed (if using cling peaches, cut in half around the pits)
•    1 Tbsp. olive oil
•    8 cups small arugula leaves, cleaned and dried. Tear into smaller pieces if leaves are large.
•    1 cup pine nuts, toasted
•    4 oz. goat cheese, crumbled

For the vinaigrette:
•    1 tsp. Dijon mustard
•    1 Tbsp. honey
•    1/2 very ripe peach, diced
•    1/4 cup white balsamic vinegar
•    1 Tbsp. chopped fresh rosemary leaves
•    Salt and black pepper
•    1/2 cup olive oil

1.    Preheat oven to 300 F and preheat the grill to medium-high.
2.    Place pancetta on a baking pan and bake in oven until crisp.
3.    Remove pancetta from pan and drain on paper towels.
4.    Toss the peaches in the olive oil to coat and place them on the hot grill, flesh side down.
5.    Let cook for a few minutes undisturbed, until there are good grill marks, and then gently turn over.
6.    Cook the other side of the peaches for another few minutes until the grill marks are prominent.
7.    Remove the peaches from the grill and set aside.
8.    For the vinaigrette, place everything except the olive oil in the cup of a blender.
9.    Turn the blender on and slowly drizzle in the olive oil until it is incorporated.
10.    Adjust seasoning as needed.
11.    Place the arugula and pine nuts in a large salad bowl and toss with enough dressing to coat evenly.
12.    Divide the arugula among the plates and top with the goat cheese, pancetta and grilled peaches.
13.    Top the salads with a touch of fresh ground black pepper.


From: Chef 2 Chef

Snap Pea Salad with Burrata

I prepared this salad over the weekend with a mixture of lettuce greens and some arugula for a total of 4 cups.

8 ounces sugar snap peas, trimmed, strings removed
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella

Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.

From: Bon Appetit, May 2013

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


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