Call us (908) 879-7189

Posts Tagged basil

Hot and Spicy Tomato Sauce

1/2 cup extra-virgin olive oil
4 cloves of garlic, finely chopped
1 medium onion chopped
2-3 green peppers, halved, seeded, and cut into 1-inch square pieces
1/2 pound hot peppers cut into short, thin, slices
1 can crushed tomatoes
2 fresh tomatoes peeled, chopped and seeded
Small bunch basil leaves

Heat the oil over low to medium heat in a large pan. Add the onion, garlic and green peppers, and allow to sweat for 2 to 3 minutes. Add the hot peppers, and a sprinkle of salt. Cook over low to medium heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pan. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for another 15 minutes, until the peppers are tender. Add additional salt, to taste. Remove from the heat.

Serve over pasta, grilled meats, pizza or frittata

Pesto Pasta Salad Recipe

4 cups uncooked spiral pasta
1 cup fresh basil pesto
2 Tbsp. chopped green olives
1/4 cup pine nuts
1 cup fresh peas
2 cups cherry or grape tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp. olive oil
Salt and pepper

Prepare pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).  Transfer the pasta to a large bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil.  Salt and pepper to taste.  Chill or serve at room temperature.

Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts chopped
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the nuts, pulse a few times in a food processor.   Add the garlic, pulse a few times more.  Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and pulse again until blended.  Add a pinch of salt and freshly ground black pepper to taste.  Serve with pasta, risotto, mashed potatoes or over toasted slices of French or Italian bread

Broccoli Frittata

3-4  tablespoons olive oil  ( divided)
1 tablespoon butter
1 medium onion, chopped
1 garlic clove, minced
1/4 cup chopped parsley
2 cups broccoli steamed to fork tender (florets and stems)
1 T chopped basil
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
6 eggs
2 egg whites

Heat 1T oil and butter in a wide non-stick frying pan over low to medium heat. Add onion and garlic, sauté, stirring often, until onion and garlic are soft.  Remove from heat.

In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli, parsley, basil, parmesan cheese, garlic and onion.

Add remaining  olive oil to the frying pan. Heat on medium.  Pour in the egg mixture. Cook egg until it starts to set.  Tilt the pan and lift cooked egg, to have uncooked egg flow under the cooked omelet. Continue to tilt the pan until all of the egg is set.  Frittata will not be completely cooked in the center.

Heat oven to 350.  Cover the handle of the frying pan with foil if it is plastic.  Place the pan in the heated oven for 15 minutes.  Frittata should be firm in the center when touched.

Remove from the oven,  Slide out of the pan onto a platter, cut into wedges, serve hot or
at room temperature.

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

Page 9 of 9« First...56789

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions